Sangría is a delightful quaff for a warm, spring get-together. Served throughout Spain and Portugal, this alcoholic punch infuses bright, sunny fruit flavors into any convivial gathering. While variations seem endless, personal preferences—fruit, wine, brandy, soda, and such—prevail ultimately. Nevertheless, if you're seeking a superb springtime sangría suggestion, try the following refreshing recipe from my friend Darrin Siegfried:
2 bottles (750 ml) Bouchard Beaujolais Nouveau
4 ounces brandy, Port, or vodka, or to taste
Juice of 1 lemon
Juice of 1 orange
¼ cup superfine sugar, or more to taste (NB Don't use confectioners' sugar—it contains cornstarch that will render the drink cloudy)
16 ounces seltzer or club soda
Ice cubes
Thin slices of lemon & orange, halved, with extra for garnish
Fresh mint sprigs, for garnish
In a large pitcher, combine all of the ingredients except the garnishes; stir well. Serve in wine glasses (an attractive way to control portions!) and garnish with the fruit and mint.
Yield: Approximately 2 quarts. Calories: Approximately 210 per 8-ounce serving.
Mark your calendar and whet your appetite! Queens Taste 2012, the borough's premiere food-and-networking event, will take place Tuesday, 1 May, from 6:00 P.M. till 9:00 P.M. at Citi Field's Caesars Club in Flushing Meadows Corona Park.
Enjoy a broad spectrum of flavors and textures—from sweet to savory, Asian to Italian, and crunchy to creamy—served by the two-dozen participating establishments. Sample, for instance, the vegetable samosas and chicken biryani of Baluchi's Indian Restaurant in Forest Hills, the duck confit of Sunnyside's Dog & Duck, and the pistachio-crusted monkfish in lemon butter sauce of Uncle Peter's of Jackson Heights.
For dessert, try the Moroccan cookies, specialty ice pops, brownie lollipops, gourmet cupcakes, nut bars, designer marshmallows (!), and other artisanal treats of some 25 Entrepreneur Space clients. (E-Space is the food-and-business incubator of the Queens Economic Development Center in Long Island City).
Five taste masters will select the Best Appetizer, the Best Entrée, and the Best Dessert.
Tickets to Queens Taste 2012 are priced $100 apiece, or $185 for two. Proceeds support the Queens Economic Development Corporation's ongoing efforts to attract and maintain jobs in the borough through business services, neighborhood development, the Entrepreneur Space, and marketing attractions through the Queens Tourism Council, and the Discover Queens brand. As QEDC is a 501 (c) (3) nonprofit, proceeds are tax deductable to the extent permitted by law.
My month began with a fabulous foodist event in SoHo. On Sunday, 1 April, over 100 exhibitors strutted their stuff at the Culinary Expo and Book & Blog Festival, part of a five-day conference celebrating "The Fashion of Food" by the International Association of Culinary Professionals. The 2012 installment marked the 34th anniversary of the IACP conference.
So much food and only four hours! Not wishing to resurrect ancient Roman rituals, I refrained from sampling everything (though I was tempted). Below are some of the highlights.
Back in my SoHo days, it was called The French Culinary Institute. Since that time, the school has expanded and broadened its scope to become The International Culinary Center. Sampling their innovative Gazpacho evoked memories of dining at FCI's L'Ecole restaurant. This unusual preparation comprised Greek yogurt, grapes, cucumbers, almonds, white bread, pickled shrimp, smoked paprika, olive oil, and sherry vinegar.
The International Culinary Center's Gazpacho
A few of the big names were on hand to demonstrate their wares.
Cuisinart's new Griddler turned out some tasty Reubens.
And, a little jolt to cure one's illys …
What more is there to say about this familiar name in the coffee world?
Or is Runa's guayusa more your cup of tea? Made from a native Amazonian tree leaf, brewed guayusa packs more caffeine and twice the antioxidants of any other tea.
Left to Right: Spice, Ginger Citrus, Peppermint, Traditional
Kikkoman, another well-known brand, earned its fame with soy sauce. Over the years, the company's product line has widened considerably. I particularly enjoyed the fiery Thai Style Chili Sauce.
Left to Right: Thai Style Chili, Wasabi, and Sriracha
Strategically situated at the adjacent booth, Alaska Seafood served savory salmon sliders with Asian slaw that I spiced up with Kikkoman's Wasabi Sauce. This was one of the highlights of the festival.
Alaska Seafood's Mini Salmon Sliders with Asian Slaw
From Berkeley, California, Diane Lee's 7th Taste infused olive oils contain no extracts or artificial flavorings. Smooth and tasty!
Left to Right: Mushroom, Ancho Chili, Lavender, Truffle, Curry
"The chef's in the jar" with these hand-harvested, artisanal salts from Chef Salt.
Chef Salt Seasoning Blends
Nueske's applewood-smoked meats were a pleasant discovery.
With the recent addition of wild cherrywood-smoked bacon to their lineup, what's not to love?
Tanya L. Nueske, Executive Vice President
Don't forget the California veggies. Let there be no confusion with regard to the proper pronunciation of endive.
"No, it's absolutely pronounced on-deev."
I am not now, nor do I plan to ever be, a vegan. Nevertheless, these samples from Ella Nemcova's The Regal Vegan were quite alluring. Best of all, at 50 calories, a one-ounce serving of the delectable Faux Gras walnut-lentil pâté contains only three grams of fat. A guiltless pleasure!
Faux Gras: A Toasted Walnut-Lentil Pâté.
Basilicotta: A Basil-Cashew Cheese Spread
Pâté certainly pairs well with wine. While there was no Sauternes in sight, there were a few sippable vinos from Brooklyn Oenology.
From fermented grapes to carbonated ginger. Fresh Ginger, Ginger Ale by Bruce Cost is a refreshing alternative to mainstream sodas. Unfiltered, and made with fresh ginger, this sparkling soft drink is as aptly named as it is delicious. Other flavors include Jasmine Green Tea, Pomegranate (with Hibiscus), and Passion Fruit (with Turmeric).
Fresh Ginger Effervescence by Bruce Cost
A few more cheeses …
Kerrygold's Aged Cheddar with Irish Whiskey (left) and Dubliner (right)
Lucy's Whey offered several artisanal curds, including Capriole's Sofia (an ash-ripened chèvre), Consider Bardwell Farm's Pawlet, (a Vermont version of Toma), Vermont Creamery's Cremont (a cheese of blended goat's and cow's milk), and Jasper Hill Farm's Winnimere.
Lucy's Whey: American Artisanal Cheeses
I tried to save the sweets for last, but, sadly, I had reached my capacity before I could sample them. They certainly looked good!
It was delightful to see a couple of familiar names and faces from the QEDC Entrepreneur Space.
The price is hard to beat. Every Monday morning, IKEA (pronounced EE·KAY·uh by those wishing to sound Nordic) serves a free hot breakfast of scrambled eggs, bacon, and potatoes from 9:30 till 11:00. (The same 385-calorie breakfast plate costs only 99 cents the rest of the week.)
The fabulous views are included in the price!
Check your local IKEA store for details. Some restrictions may apply. Participation varies.
While every American city is sure to have a barbecue pit or two preferred by the locals, only a few have gone on to define their own nationally renowned style. Contenders are plentiful, but four cities come to mind when the subject is how to heat and treat meat on the street. The following is a brief rundown of the flavors one can find there.
Austin, TX
The hub of Texas state government is also where one finds representatives of every form of Lone Star BBQ that exists. More than 60 individually owned restaurants of that sort litter the metro area, and serve up virtually every form of meat you can imagine. The signature sweet-tangy taste of Texas-style sauce is almost as varied, with Franklin BBQ generally considered Austin's best.
Saint Louis, MO
Many BBQ enthusiasts snub the Gateway to the West on their top spots lists because a) the majority of barbecue joints there grill instead of coal heat and smoke, and b) the local preference is to drown the meat in sauce. Be that as it may, Pappy's Smokehouse gets so backed up with locals and out-of-towners alike that customers can be sure to have a emergency food supply in case they run out of ribs.
Kansas City, MO
Kansas City is perhaps most celebrated for its BBQ, with Gates Bar-B-Q and Oklahoma Joe's becoming household names among enthusiasts. The city's style makes for great long-term food in the fridge, as "thick" is the defining word for Kansas City barbecue. The cuts are thick, the sauce is thick, and the wad of napkins you'll go through will also be thick.
Memphis, TN
While KC has an established BBQ history, it ultimately traces its roots back to Memphis, which has lately seen a resurgence in national attention paid to its favorite barbecue pit stops. This is in part due to the current preference for a less-is-more approach to the sauce in combination with fall-off-the-bone tenderness, which many Memphis establishments that serve barbecue are noted for following. Out of some 80 restaurants, Central BBQ and Corky's are the two head honchos, but expect to pay a little extra for the top-rated grub.
Not all American barbecue is created equal. As the aforementioned list demonstrates, each city has its own style and preferences. This list is by no means complete; it's merely a breakdown of the top four major cities noted for their particular brand of barbecue. Hopefully, it encourages you to journey to these places for the experience, or remember to pop in to a preferred establishment if you ever find yourself visiting, but above all to pay close attention to what makes the BBQ of each region of this country its own distinct creation.
An April Fool's Day Comesticonundrum: Was the foregoing penned by Comestiblog or by a "green" guest blogger?
My name is Amanda Green and I'm a guest writer. I contacted this site after visiting. I'm a big time foodie and love Comestiblog's humorous, insightful, and passionate approach to food. Keep this blog in mind for informative and timely tips on all of your personal journey to foodie enlightenment.
No, this is not another rant about a Georgetown law student. Rather, it's a pictorial post of a marvelous meal I enjoyed recently: Fluke Piccata. Also known as summer flounder, fluke is found along the Atlantic Coast of the United States and Canada. This particular flatfish specimen hailed from the waters off Long Island. It was prepared with lemon, butter, and spices, topped with capers, and served with white beans. Molto delizioso!
For a day full of chocolates, flowers, and other seductive pleasures, there's a wine that seems custom-made. From its ruby-red color to its rose-petal bouquet and sweet effervescence, Rosa Regale Brachetto d’Acqui captures the romance of Valentine's Day in a bottle.
With its sparkling hints of raspberry, strawberry, and rose, Rosa Regale offers an ideal complement to the inherent sweetness of chocolate. Made entirely from Brachetto grapes grown at the La Rosa Vineyard in the town of Acqui Terme, in Italy's Piedmont region, the wine imparts a slight earthiness that pairs especially well with dark or bittersweet chocolate. Its 7% ABV even makes it easy to drink by itself. Flavorful, fizzy, and fun, Rosa Regale adds sensuality to Valentine's Day, or to any other sweet occasion.
With an increasing number of fine chocolates available these days, it's often difficult to seek out a favorite. Occasionally, however, one finds superb indulgences fortuitously. Such was the case at this year's Boston Wine Expo, at which I discovered Chocolate Springs, producer of some of the most exquisite artisanal chocolates to delight my palate in recent years.
Joshua Needleman handcrafts his nearly 30 bonbon varieties using the finest, fresh, all-natural ingredients, without adding preservatives. An alumnus of The Culinary Institute of America and La Maison du Chocolat (in both Manhattan and Paris), he realized his lifelong dream when, in 2003, he opened Chocolate Springs Café in the Berkshire town of Lenox, Massachusetts. Three years later, Mr. Needleman was recognized by Saveur as one the country's top ten artisanal chocolatiers. Since then, his wares have been mentioned in TIME, Travel + Leisure, Elle Decor, and most notably, Comestiblog.
The Queens Economic Development Corporation celebrated its Entrepreneur Space's first anniversary on 25 January 2012 with an open party featuring clients' food samples, lively interaction, and a collector's frozen birthday cake. It was an occasion to speak with numerous business owners who have utilized the E-Space to launch or further their food ventures.
Situated Long Island City, Queens, the Entrepreneur Space opened officially on 19 January 2011. One year later, the 12,500-square-foot, city-sponsored, food-and-business incubator boasts roughly 175 clients. Many take advantage of the round-the-clock commercial kitchen (replete with culinary essentials ranging from a walk-in refrigerator to basic utensils), while others avail themselves of the workstations and classroom space. In addition, many participate in free business counseling, technical assistance, and financial classes.
My tour began with Dan and Rebecca Dengrove's refreshing frozen Brewla Bars. Unlike many iced fruit pops, these are produced from brewed beverages and, most important, are not overly sweet.
The Hero: Cherry Pomegranate Red Tea
While I didn't taste the next product myself, Comestidog wagged with approval upon taking a bite of the all-natural Ruv Roos from Woofshire Farms.
Among the standouts of the afternoon was the all-natural skordaliá from Samios Foods. The vegan Go Go's Garlic Dips were simply delicious! Happily for me, they're available at Whole Foods Markets in the Tri-State Area.
Left to Right: Original, Olive & Rosemary, Roasted Red Pepper, and Dill
As I continued to wend my way through the E-Space, I tasted samples at nearly every table.
Larry's Mix, Gwen's Batch, and Original MIx from Brooklyn Nuts
In the large kitchen space, I found Viva Natural's pão de queijo. The yummy Portuguese baked cheese rolls beckoned me to return for seconds, thirds, …
At the next table, I slurped Lane Li's delicious Sichuan-style Dan Dan Noodles: egg noodles served with a bold savory sauce and chili oil, topped with sautéed minced pork, Sichuan pickled vegetable, bean sprouts, and scallions. This dish delivered a spicy burst of flavor with every bite.
Lane Li, founder of Noodle Lane, serves Dan Dan Noodles
The festivities also included the unveiling of a chocolate cake—roughly four inches in diameter, topped with a sugary violet flower and a green leaf—from Hollywood star Elizabeth Taylor's 60th birthday party in February 1992.
The pastry was frozen soon after the gala, and remains in excellent condition. It was lent to the Entrepreneur Space by author Jane Scovell.
Entrepreneur Space
36-46 37th Street Long Island City, NY 11101-1606 (map)
Gong Xi Fa Cai! Or, if you prefer Cantonese to Mandarin, Gong Hey Fat Choy! Regardless of how you pronounce it, here's wishing you a Happy Chinese New Year!
Ba bao fan (pronounced bah·bou·FUN), or eight-treasure rice, is a traditional dessert with which to celebrate the occasion. A mound of glutinous rice with a red bean paste center, crowned with eight jewels (usually almonds, walnuts, melon seeds, dates, raisins, dried apricots, and other dried fruits), this sweet course represents a precious way to ring in the new lunar year.
Happy Year of the Dragon!
Learn to pronounce and to write "Gong Xi Fa Cai" in Chinese:
Upon hearing of my invitation to a tasting for a Web 2.0 wine club whose founding purports to mark "the end of the wine snob era," my Comestaccomplice rejoined, "that would exclude you!" While I'd not consider myself a snob, I do enjoy good wines. Thus, I was curious to learn how ClubW distinguishes itself from the seemingly endless vintages of subscription services.
Cofounder Mark T. Lynn describes ClubW's mission
What is a good wine? My usual reply to that enduring question is, "if you like it, it's good." ClubW explores that notion further by showcasing affordable wines from lesser-known producers, and offering unpretentious guidance by knowledgeable sommeliers. There's even a smart-phone app that plays a descriptive, corresponding video when a wine label's QR code is scanned. In addition to merchandising wine, the club also provides an online community through which contemporary, like-minded œnophiles can connect and share the joys of swirling and sipping. Let's taste!
Of the five selections I sampled that evening, four were from California. I began with the 2010 Jeanne D'Arc California Chenin Blanc, an unfiltered, cloudy, orange wine. A fashionable quaff for fashionable quaffers, it bears little resemblance to a traditional Chenin Blanc. Its nose, for example, reveals olfactory hints more suggestive of the sea than of the honeysuckle one would expect from, say, a Vouvray. And while the tasting notes described its flavors as being "vaguely reminiscent of bourbon," I found them to be more reminiscent of a hard cider—somewhere between apple and pear. Although this wine may never rank among my favorites, it was fun to discuss as well as to drink.
The next pour came from a bottle of 2010 Infinite Monkey Theorem Albariño. Well established in Iberia, this grape has found a more recent home in California. Unlike the floral nose of its Spanish counterpart, however, the ripe pear bouquet of this Lodi varietal yielded an aroma similar to—albeit vastly milder than—that of a Poire William. On the palate, the wine again seemed to diverge from the flowery flavors I've come to associate with an Albariño. This refreshing departure represented a sort of interpolation of flavors between those of a Sauvignon Blanc and a Pinot Grigio.
My first red of the evening was the 2009 Folk Machine Central Coast Pinot Noir. I could hear the California bear's roar as I raised my glass and took my first sip. With considerable smoke and residual sweetness on the palate, there is nothing timid about this Monterey Pinot Noir. A popular ClubW selection, it would seem well suited to an informal social gathering.
Hailing from Colorado, the 2010 Infinite Monkey Theorem Malbec was the tasting's only non-Californian. Rich and full, with strong hints of mocha, this red is, according to the tasting notes, "as dark as the halls of Mordor." At $24.99, however, it would seem like an expensive hobbit. In light of the fact that the price of a highly drinkable Malbec from Argentina or Cahors (its ancestral home) is roughly half that of the IMT, the Coloradan might appear less attractive. Regardless, I can now boast of having tasted a Malbec from the Rocky Mountain State. Could that make me a wine snob?
The 2010 Three Ceremonies Red Wine ended the evening on a slightly sweet note. While not so sweet as a dessert wine, this Golden State variant of a Southern Rhône displays plenty of fruit and reveals hints of sweet plum. Its blend of Carignan, Syrah, and Zinfandel served as a luscious partner to the chocolate we were offered.
When I asked a few attendees how likely they were to join ClubW, responses varied. While some told me they would definitely join because they liked the online video descriptions, others felt that New York's vast array of wine options obviates the need to join a club. What do you think?
It was not a lawless giant who meant to do battle with me. Rather, it was an old-fashioned roadside attraction with gesticulatory arms that beckoned me to stop. For more than half a century, the iconic Dutch Haven windmill has waved at cars and horse-drawn buggies traveling along the Lincoln Highway in Pennsylvania's Dutch Country.
This Lancaster County landmark began as a gas station with an adjoining ice cream stand in the '20s. When Roy and Alice Weaver bought the business in 1946, they opened a restaurant that featured Pennsylvania Dutch fare, and added a gift shop. After Dutch Haven's fortunes had declined, however, Paul Stahl purchased the property in 1991 and began selling Amish furniture, crafts, and kitschy souvenirs. Though he closed the restaurant, he reinstated its most famous item: shoofly pie.
Lois Schrock hands me a slice of shoofly pie
Using Alice Weaver's original recipe of white flour, brown sugar, cinnamon, and refiners' syrup, Stahl purports to produce "America's best shoofly pie." Never having tried the molasses-based confection, I was eager for my first taste. As I made my way to the counter, Lois Schrock, a Dutch Haven fixture, handed me a sample of the gooey goody.
Served slightly warm with a dollop of whipped cream, the pie delivered surprisingly complex flavors that stimulated my tongue. Instead of being cloying, it was agreeably sweet, with a richness that even afforded slight hints of umami. Its viscid filling, offset by a thick crust and a crumb topping, yielded a palate-pleasing plate of textural contrasts. While I normally eschew sugary desserts, I'm happy to have not es-shooed this one.
Pies are available whole or by the slice
It's hard to determine whether Dutch Haven's shoofly pies are truly America's best. Suffice it to say, however, that all others I've tasted thereafter have left me tilting toward the ones beneath the windmill.
Dutch Haven
2857A Lincoln Highway East (U.S. 30) Ronks, PA 17572-9607 (map)
Dinah Shore sings "Shoo-Fly Pie and Apple Pan Dowdy" (1946)
Comestiblab: There are a couple of explanations regarding the origin of the pie's name. One theory maintains that shoofly (also shoo-fly) pie originated in France, where its crumb topping was said to resemble a cauliflower, or chou-fleur (pronounced shoo·FLUR) in French. Supposedly, the word eventually morphed into "shoofly." A more plausible explanation, however, is that the sweet ingredients attracted flies that had to be shooed away.
Comestiblab: Pennsylvania Dutch isn't Dutch at all—it's an alteration of Deutsch, the German word for German. The term refers to descendants of the people who emigrated from southwestern Germany to Pennsylvania during the seventeenth and and eighteenth centuries. It also refers to a German dialect spoken in Amish communities. Thus, it would seem a Dutch windmill is somehow out of place in Pennsylvania Deutsch country.
Soup & Bread is blowing back into Brooklyn from the Windy City today, 17 November 2011. After making her New York debut in Brooklyn last year, organizer Martha Bayne returns to the borough to ladle out soup and promote her new book, Soup & Bread Cookbook: Building Community One Pot at a Time. Part cookbook, part social history, her publication contains recipes, a brief history of soup, and an exploration of the social role of soup in our culture.
Begun in Chicago, Soup & Bread brings together chefs, musicians, and artists to prepare and distribute soups to help foster community and raise money for charity.
In early September, 45 executive chefs and culinary leaders embarked on a tour of France to immerse themselves in French culture as well as to hone their Gallic cooking skills. They visited renowned vineyards, food producers, and restaurants. Starting in Paris, the Omni group attended Palais des Thés tea training; visited caves at famed Champagne maker Nicolas Feuillatte and winemaker Maison Champy in Burgundy; toured vineyards and participated in the harvest in the Loire Valley and Bordeaux, including Domaine Pascal Jolivet, Domaine de la Perrière, Le Club Mouton Cadet, Château Belgrave, and Château Cantemerle; and learned about mustard preparation with Moutarde Fallot.
Left to Right: Daven Wardynski, John Brand, and Ron Ulczak
Three of Omni's top executive chefs—Daven Wardynski of 676, Chicago; John Brand of Las Canarias, San Antonio; and Ron Ulczak of Fireside, New York—demonstrated their craft, and served up a delicious selection of flavors from the new menu. Below is a taste of my dégustation.
A great way to whet one's appetite and wet his whistle is with a glass or three of Champagne. I've always enjoyed the bubbles of Nicolas Feuillatte and am particularly fond of the rosé.
Nicolas Feuillatte Champagnes: Rosé (left) and Brut (right)
I began with the gougères, one of my favorite hors d'œuvre. It always seems impossible to eat just one of these savory little cheese pastries. With perfect texture and just the right degree of cheese intensity, these gougères went quickly, and provided a good indication of what was to follow.
Gougères
The Butternut Squash Soup, made with apple cider, was simple and seasonal. The cream on top made it smooth and sinful as well. What a fine dish to warm an autumn day.
Butternut Squash Soup
I found the Salad with Duck Confit and Roasted Beets to be incommensurate with the other offerings. The fowl was slightly chewy, and its flavors lacked the richness I expected from a preparation of this sort.
Salad with Duck Confit and Roasted Beets
Chef Daven Wardynski discusses the preparation of his Wild Mushroom Ragoût rolls
Combining several varieties of mushroom within fried feuilles de brick, the Wild Mushroom Ragoût rolls with Chervil Butter Sauce were a wildly appetizing starter.
Wild Mushroom Ragoût Roll with Chervil Butter
Chef John Brand describes his Magret de Canard
One of the highlights of the afternoon was the succulent Magret de Canard (duck breast). Flavorful and cooked to perfection, it paired beautifully with berry-and-black currant flavors of the Maison Bouachon Côtes-du-Rhône Les Rabassières 2009 (60% Grenache, 30% Syrah, and 10% Mourvèdre). Très bien.
Magret de Canard
Perhaps the most successful dish that afternoon, however, was the Short Ribs of Wagyū Beef. Braised in red wine with pearl onions and baby carrots, this exquisite adaptation of the classic Bœuf Bourguignon played like a symphony on the palate. Nowhere are the benefits of slow cooking more evident than in this flavorful, tender, melt-in-the-mouth concoction. Merveilleux!
Braised Short Ribs of Beef
Chef Daven Wardynski talks about preparing Loup de Mer
The next tasty preparation came from the sea. The Loup de Mer (Mediterranean sea bass; literally, "wolf of the sea") was flaky, with skin that was seared to a delicious golden-brown. While I found the dish to be nicely seasoned, some might have deemed it a bit salty. In any case, the fish and its accompanying confit of baby potatoes, morels, and Carmellini beans benefited from the slight acidity of the Fallot mustard sauce. Délicieux.
Loup de Mer
And more from the sea. My loyal reader will recall that, owing to a food allergy, scallops are, alas, not part of my diet. Who knows, these may have been the best sea scallops I never ate.
Seared Sea Scallops
Beyond discussing French cooking, Chef Daven Wardynski talked about the importance of local sourcing and preparation. He implements the farm-to-table concept at the most local level by using his rooftop garden in Chicago to grow the produce for his restaurant.
Chef Daven Wardynski discusses the importance of local sourcing
Before advancing to the sweet course, I sampled the cheeses—all eight of them. The selection from Murray's included the malodorous Époisses, the pungent Pont-l'Évêque, the aromatic-yet-mild Morbier, the regal Comté Saint-Antoine, the assertive Bleu d'Auvergne, the pyramidal (goat's milk) Valençay, the triple-crème (75% butterfat) Brillat-Savarin, and the nutty Secret du Couvent. It was hard to pick a favorite.
Left to Right: Bleu d'Auvergne, Valençay, Brillat-Savarin, and Secret du Couvent.
Finally, it was time for dessert. The rich, creamy, Valrhona Chocolate Pot de Crème with fresh berries afforded a decadent ending to this epicurean extravaganza. As in France, the finish was sweet without being cloying. Supremely silky and satisfying. Magnifique!
Chocolate Pot de Crème
I saved one of the custom-crafted cocktails for last. The creamy blend of Chambord, Chambord Vodka, fresh raspberries, half-and-half, and a touch of ice cream was a playful variation of a milkshake. It was a veritable second dessert.
Chambord "Milkshake"
Omni created this program through a partnership with the French Ministry of Agriculture & Fisheries, represented by Sopexa USA, an agency dedicated to the promotion of French food, wine, and lifestyle in the United States.
Omni's "Simmer Sauté Santé" package, available at select hotels and resorts, offers a culinary immersion weekend including deluxe accommodations, a wine-and-cheese welcome, a cooking and wine-pairing demonstration with an Omni chef, an all-inclusive French dinner, and a thank-you gift with aprons, French wine, recipes, and a micro-planer. Another guest package—"French Toast!"–is offered over New Year's Eve only, enabling guests to enjoy a French dinner with Champagne to ring in the New Year, breakfast with a Champagne cocktail, and a late check-out upon request. Both packages range from $299 to $700.
To learn more about "Simmer Sauté Santé - The Flavors of France," including menus, wine lists, photos and videos from the trip and recipes, visit Omni's Culinary Stirrings website. Guests can also visit omnihotels.com or call 1-800-THE-OMNI. Follow Omni Hotels & Resorts at twitter.com/omnihotels or at twitter.com/omnihotelsPR.
Have you heard about the FDA's latest attack on nutritional supplements? If enough of us don't comment by 1 October 2011, that agency could take anything developed after 1994 off the market, including the coenzyme Q10 (CoQ10) that helped extend the life of a loved one of mine.
It's the quintessential New York experience: enjoying Basque-style tapas, prepared by a Hawaiian chef, in a TRONesque setting, on the terrace of a swank hotel (with a doorman standing watch at the velveteen-roped entryway), while viewing videos on a 35-foot outdoor high-definition LED screen. That's the vibe at Bar Basque, a trendy, upscale spot for superb food and drink near Herald Square in Midtown Manhattan. My Comestaccomplice and I had the pleasure of sampling Executive Chef Yuhi Fujinaga's summer menu recently as guests of Bar Basque.
Opened 14 October 2010 on the second floor of Eventi (a Kimpton Hotel), Bar Basque features an extensive terrace lounge dining area with expansive windows. Entering the space, however, is like stepping into a science fiction film. The incarnadine walls and dim lighting are the work of Syd Mead, an acclaimed film and conceptual designer. His influences in films like Blade Runner, Aliens, and TRON are morphed into the restaurant's high-tech design. Some passageways—such as the ones to the rest rooms—are so dark as to require navigational assistance from members of the helpful staff. (Collisions are not uncommon.) The lounge and outdoor dining terrace (achieved with the aid of retractable windows), however, afford ample light by which to dine, imbibe, and schmooze.
To whet our appetites and accompany our first courses, we selected a light, slightly effervescent Basque wine. The refreshing frizzante crackle of the Ameztoi Txakoli Getariako 2009 ($42) invites comparison with its less complex trans-Iberian cousin Vinho Verde. With light food, or by itself, it's a delightful summer wine.
Offering over 40 tapas selections, the menu also contains a variety of grilled fresh fish, shellfish, and meat items. Our tasting menu consisted of four courses—each with its own wow factor—reflecting Chef Fujinaga's interpretation of a casual alfresco dining experience of seasonal specialities from Spain's Basque region.
Idiazabal Cheese Croquettes
Our first course comprised Idiazabal Cheese Croquettes (croquetas de queso Idiazabal) and Yellowfin Tuna Tartare "Push Pops" with Red Wine Caviar (tartare de atun en "push pop" con caviar de vino tinto). The croquettes ($8) were beautiful creations that succeeded both in texture and in flavor. Their smooth, creamy interior provided a sublime contrast to the exquisite crispness of the crust. The cream-to-crunch sensation, together with the mild, subtle piquancy of the sheep's milk cheese, conspired to produce an incredibly delicious starter. And with its bright, sparkling flavors, the wine was a perfect match.
Yellowfin Tuna Tartare "Push Pops," Red Wine Caviar
The "push pops" of yellowfin tuna, tomato, red wine caviar, anchovies, and pepper ($9) were a visually appealing and fun treat that tasted heavenly! The combination of flavors and textures was as refreshingly playful as it was tasty. We mused over whether the additional saltiness of plain caviar would have yielded a better balance of flavors against the sweetness of the tuna. The jury is still out, but then, why should we try to fix something that isn't broken?
Yellowfin Tuna Crudo, Ajo Blanco, Chimichurri
Our second course consisted of Yellowfin Tuna Crudo, Ajo Blanco, Chimichurri (atun con ajo blanco y tximitxurri); Sea Scallop Crudo, Black Olives, Preserved Lemon (vieiras con aceitunas negras y limon en conserva); Octopus, Black Olives, Tomato Confit, Extra Virgin Olive Oil (pulpo con aceitunas negras, confit the tomate, aceite de olive extra virgin); and Spanish Mackerel, Escabèche-Style, Shallots, Chiles, Coriander Seeds (jurel en escabeche de chalotas, chiles y semillas de coriandro).
Yellowfin Tuna can never miss as long as it's fresh—and this was about as fresh as it gets. When raw tuna is this good, the concern is that any addition, especially something as bright and complex as chimichurri, will mask the delicacy of the fish. Such fears, however, would be unfounded with Chef Fujinaga's tuna crudo ($12). The white garlic sauce and chimichurri added liveliness to the tuna's sweetness, rather than masking it. This presentation could not have been more enjoyable.
Sea Scallop Crudo, Black Olives, Preserved Lemon
Based on the impeccable freshness of all the other seafood, the scallops ($12) were undoubtedly of similar stellar quality. While allergies prevented us from attesting personally to these mollusks, we can vouch for their garnish. The toasted, crumbled black olives were as tasty as they were creative. The smokiness added by toasting is a brilliant enhancement of the olive's intrinsically rich, earthy flavor, and a perfect foil to a lemon concentrate. This is something that would probably serve as a great garnish for swordfish or trout as well.
"Canned" seafood: Octopus (top) and Spanish Mackerel (bottom)
The Octopus ($8) and the Spanish Mackerel ($8) shared an innovative presentation: a sardine can, replete with an attached key. The lid lifted off, however—no rolling back was necessary.
Octopus, Black Olives, Tomato Confit, Extra Virgin Olive Oil
Octopus wants to be the tofu of seafood; it's typically paired with a very interesting marinade or vinaigrette, with the idea that the bland meat will absorb the sauce, and the resulting whole will be greater than the sum of its parts. Alas, neither of us has ever met an octopus preparation that realized that ideal, and this one was no exception. No amount of marination seems to be able to penetrate this cephalopod's dense flesh. Although the black olives and the confit of cherry tomatoes did their best to keep this octopus from foundering, we were left, ultimately, with a taste of marinade, followed by a stint of bland, rubbery mastication.
The "canned" Spanish Mackerel, on the other hand, was highly enjoyable. It was yet another superb dish that melted in our mouths. Not only did the accompanying shallots provide a pleasing contrast to the fish, they could also be used to enhance the flavor of the aforementioned octopus.
The third course came with more heft, and a wine to match. Our second bottle, again Basque, was a Gorka Izagirre Txakoli Bizkaiko 2009 ($45). While the card described it as having a medium body, we found this wine's body to be closer to full. Perhaps we should have stayed with the previous, lighter wine.
Smoked Trout A La Plancha, Jamón Butter
Our penultimate course comprised Smoked Trout A La Plancha, Jamón Butter (trucha ahumada a la plancha, mantequilla de jamón); Slow-Braised Pork Belly, Baby Clams, Albariño Wine Sauce (tocino asado con almejas, salsa de viño albariño); and Heirloom Tomato Salad, Dandelion, Pedro Ximénez Sherry Vinegar, Mediterranean Sea Salt (ensalada de tomate de granja, vinagre pedro ximénez, sal del mediterraneo).
The trout ($12), grilled to a luscious golden-brown, shared the plate with a well-matched caviar garnish. While I thoroughly enjoyed the smoky, spiciness of the fish along with its accompanying salmon roe, my Comestaccomplice found it good, but a bit salty.
The divine Hampshire Pork Belly ($12) was one of the most ethereal dishes we'd enjoyed in a long time. Fat is not commonly welcome as a garnish, let alone as the main event. But the slice of meat comprised at least two-thirds fat, enveloping impossibly tender flesh. The flavoring was extremely subtle—perhaps little more than the wine and a touch of salt. How can something be so rich, yet so light and delicate at once? The baby clams were especially succulent thanks to the pork juices. Furthermore, their slight chewiness was a perfect foil to the adiposity of the pork belly. This outrageously satisfying dish was easily our favorite of the evening.
Heirloom Tomato Salad, Dandelion, Pedro Ximénez Sherry Vinegar, Mediterranean Sea Salt
The generously sized Heirloom Tomato Salad ($10) was garden-fresh and dressed appropriately. Its very simple preparation made it a perfect palate cleanser for all the complexity and richness that preceded it. The salad achieved a delicate balance of flavors among the sweet tomatoes, the lightly acidic vinaigrette, and the subtly bitter dandelion greens.
Dessert: Leche Frita (top) and Piña Colada (bottom)
Our marvelous meal came to a sweet close with the fourth course comprising Piña Colada, Coconut Flan, Pineapple Salad, Rum Caramel (piña colada); and Fried Milk, Passion Fruit Reduction, Chocolate Ganache (leche frita).
Piña Colada, Coconut Flan, Pineapple Salad, Rum Caramel
Flan is a favorite dessert, and pineapple a favorite fruit. Thus, there was little chance for this dish to fail. Much of this meal showcased contrasting textures and flavors. In this case, the Piña Colada ($9) played the smoothness of the custard against crunchiness of the pineapple. The use of coconut afforded exceptional richness without the usual cloying sweetness. Chef Fujinaga exhibited European restraint, delivering a highly refreshing dessert in which the various sweet nuances cavorted on the palate harmoniously with the acidity of the pineapple.
Fried Milk, Passion Fruit Reduction, Chocolate Ganache
The Leche Frita ($9) was a sweet bookend to the savory cheese croquettes with which we began. Again, the texture was flawlessly smooth. Furthermore, the two sauces were lovely complements—both visually and gustatorily—to the fried milk, as well as being pleasant contrasts to each other: tangy fruit versus velvety, rich chocolate.
It's highly unusual for any restaurant to thrill my palate so completely from start to finish. It goes without saying that my Comestaccomplice and I enjoyed basking in the seasonal gastronomic delights of Bar Basque, and look forward to exploring the menu further.
The tapas dinner menu is served Sunday through Thursday from 4:00 P.M. till 10:00 P.M., and Friday and Saturday from 4:00 P.M. till 11:00 P.M.
Pop quiz: Where can one find America's only gelato-on-a-stick? Pop answer: popbar in Manhattan's West Village. Combining innovation with the tradition of his native Italy, Reuben BenJehuda introduced the popular Florentine-inspired gelato concept to New York when he and Daniel Yaghoubi opened popbar in May, 2010. Their handcrafted frozen treats make a great summer refresher or a delicious dessert. I was invited to sample some recently.
The display case affords a large, colorful selection of popbar's 26 rotating flavors. Not only are the pops attractive, fresh, and delicious, they're also kosher certified and made from natural ingredients only—no preservatives, gluten, artificial coloring, or artificial sweeteners are used. PopGelato and yogurtPop bars ($4.50) contain hormone-free milk; popSorbetti ($3.75) contain over 70 percent real fruit and no added sugar. Everything is made daily on the premises.
With the assistance of a "Popologist" at the custom bar, one can choose "poppings" and "dippings" to design a personal "myPop." Poppings include chopped hazelnuts, almonds, and pistachios, as well as coconut shreds and chocolate sprinkles. Dippings comprise melted Belgian chocolate—dark, milk, and white—into which a pop may be immersed, half-dipped, drizzled, or double-dipped.
For my tasting, I chose two popSorbetti and one popGelato. My first selection was lemon, the flavor by which I gauge all sorbetti and ices. Its frosty burst of citrus tang refreshed my palate without overwhelming it with unwelcome sweetness. This icy lemon pop was a bracing antidote to a hot summer's day.
popSorbetti: Lemon (left) and Mango (right)
My second taste was of another fruit. Much denser than the lemon, the mango popSorbetto had a mouthfeel similar to that of a frozen mango. Every bite seemed to be filled with pulp. Though its flavor and texture were true to the fruit, it was a bit sweeter than I'd normally like.
Pistachio popGelato popped with pistachios, half-dipped with dark chocolate
I hadn't any idea I'd saved the best for last. My final sample was an exquisite pistachio popGelato, popped with chopped pistachios, and half-dipped with dark chocolate. Wow! The crunchiness of the nuts and chocolate combined harmoniously with the silkiness of the nutty gelato it enveloped. Best of all, it wasn't too sweet. It's hard to imagine a better frozen treat on a stick.
popbar
5 Carmine Street (SW corner Sixth Av), West Village, Manhattan (map)
There's another merger about to take place on Wall Street: Milk Street Cafe, a popular restaurant and corporate catering company in Boston's Financial District, launches its new venture in New York's Financial District tomorrow. And Milk Street is going public, so to speak, by inviting everyone to attend the morning's Opening Bell ceremony for complimentary cookies and coffee from 10:00 till 11:00 in the Trump Building at 40 Wall Street.
After 30 years of success on Milk Street, founder Marc Epstein saw an opportunity to broker his gourmet fare on Wall Street. His new restaurant opens one month after the SBA named him Massachusetts Small Business Person of the Year. Marc and his wife, Beth, welcomed the press to a private preview earlier this month. Having spent five years of my career in this building, I couldn't resist the opportunity for a "homecoming."
Marc Epstein talks about Milk Street Cafe's Wall Street opening
Like its Boston counterpart, the New York menu offers considerable diversity. Unlike the Beantown location, however, the Gotham space is massive: a 23,000-square-foot food hall, featuring a 15,000-square-foot area comprising three kitchens. Inspired by Eataly, the food hall concept affords a wide variety of stations and speciality counters to suit an extensive array of tastes.
Beth Epstein describes the new Milk Street Cafe
Milk Street Cafe's Food Hall
Milk Street Cafe's food hall features made-to-order breakfasts, made-from-scratch breads, desserts and pastries, a pasta bar, Asian specialties, a sushi bar, two create-your-own salad bars (one vegetarian, one not), homemade soups, a grill, a rotisserie, and a carving station. The wide-ranging menu is the brainchild of Executive Chef Steven Mettle (formerly the Executive Chef at AIG).
Don't look for cheeseburgers here, however—everything is kosher. All fish and produce are processed in the kitchen; vegetables are "locally sourced if possible, and organic when available," explained Chef Mettle. Pictured below are a few tempting samples:
Bruschetta
Sweet Pea Risotto with English Pea Purée
The diverse culinary team includes chefs trained in Asian specialities. I sampled some of the tasty Eastern comestibles of sushi chef Eugene Lee and wok chef Allen Ong.
Nigirizushi
Yellowtail and Salmon Sashimi
California Rolls
Makizushi
Hong Kong Pan-fried Noodles with Stir-fried Shiitake and Baby Shanghai Bok Choy & Vegetable Spring Roll with Sriracha Mayonnaise
Of course, something smooth had to accompany all that. We were treated to three rich beverages.
Top to Bottom: Chocolate Chip Mocha Frappe, Strawberry-Banana Smoothie, Vanilla Bean Creme
"Our emphasis is on the best food and the best hospitality," says Marc Epstein, "We believe that customer service is paramount and we want to create the best experience possible." Décor plays a major role in that experience. The Epsteins spent a year-and-a-half renovating the existing Art Deco interior—vacated six months earlier by Mangia—and adding updated appointments to yield a style known as "Hollywood Regency."
Rather than displaying stock tickers and other distractions, the dining areas offer a relaxing escape for bulls and bears alike. With a seating capacity of 150, "we wanted to create a respite," Beth Epstein told me. To that end, a large mural by Shanee Epstein (Marc's sister) adorns the rear dining section. Affectionately called the restaurant's "Monet," this work also serves as the backdrop for the company logo.
Shanee Epstein's "Monet"
Milk Street Cafe's opening will also introduce some innovations to the Big Apple. A couple of firsts include sophisticated whirlpool Produce Soak sinks to wash fruits and vegetables, as well as FLAT table bases (from Australia) that use bungee cords to level and stabilize eating surfaces. In addition, clerks will use nifty handheld checkout devices called Line Bustersto expedite credit card payments. Why can't other restaurants adopt this sort of technology?
I enjoyed my 40 Wall homecoming. Things have changed for the better over the decades. As I recall, back in the '80s, the only places for food in this building were the company cafeteria and 40 Below, in the basement. I wish there had been a place like Milk Street Cafe.
Milk Street Cafe
40 Wall Street (between William & Broad Sts), Financial District, Manhattan (map)
Comestiblab: Were you aware that 40 Wall Street was, very briefly, the world's tallest building? When the 70-story tower opened in May, 1930, plans showed its 927 feet rising two feet higher than the soon-to-be-completed Chrysler Building.
Walter Chrysler had other plans, however. His architect, William Van Alen, designed a stainless steel spire that was furtively assembled and bolted onto the crown of his skyscraper, rendering it the world's tallest at 1,048 feet—a title it surrendered just 11 months later to the Empire State Building.
Junior's has a new neighbor. Last Thursday, Denver-based Smashburger made its New York premiere in Fort Greene, Brooklyn—just three days before the fourth anniversary of its debut in the Mile High City.
What's different about this burger chain? For one thing, it's a national enterprise with local influences. This store, for example, serves a Brooklyn smashburger, a Brooklyn Dog, and local beer from Brooklyn Brewery. What else is different? Tom Ryan, the company's founder and chief concept officer, explains:
Tom Ryan discusses the new Smashburger in Brooklyn
Get ready …
Get set …
Smash!
"Ten seconds, metal-to-metal."
Brooklyn smashburger (⅓ lb "smash" portion)
I had to order the Brooklyn ($5.99, ⅓ lb "smash"/$6.99, ½ lb "big smash"), a 100% Certified Angus Beef burger surmounted by grilled pastrami, Kraft Swiss cheese, pickles, onion, and yellow mustard on a pretzel bun. Individually, the burger's components may seem at home in Brooklyn, but, not fuh nuttin, most Brooklynites would never add cheese to their pastrami. Nevertheless, this savory combination of flavors was quite delicious and incredibly juicy! It's a burger fit for Kings. (County, that is.)
Pretzel bun
To accompany my Brooklyn smashburger, I ordered the healthful-sounding Veggie Frites ($2.99)—asparagus spears, carrot sticks, and green beans, flash-fried for 45 seconds, and seasoned with salt and pepper. Inspired by Chinese stir-fry, these veggies are a welcome departure from the usual burger-related sides.
Brooklyn smashburger with Veggie Frites
My next taste was of a hamburger I shared with a fellow writer. The Las Vegas-inspired Sin City smashburger lived up to its moniker. Served on an egg bun, its sinful toppings comprised fried egg, applewood smoked bacon, melted American cheese, grilled and haystack onions, and smash sauce (a blend of mayo, mustard, sweet relish, and a little lemon juice). I confess, this was a sinfully tasty burger.
From Las Vegas: The Sin City smashburger
While the burgers may be a smash, how does that name figure into their preparation? Tom Ryan explains:
Tom Ryan explains the smashburger name
Owing to their cooking method ("ten seconds, metal-to-metal"), as well as possible health concerns, smashburgers are served somewhere between medium and medium-well, but can be ordered well-done. I prefer my burgers rare, but, alas, that option is not available.
Spicy Baja Chicken Sandwich with a small cup of smash sauce
As if those sizable burgers hadn't been enough, I also tried the grilled Spicy Baja chicken sandwich ($6.99). (The grilled option sounded a bit more healthful than the crispy alternative.) Served with pepper jack cheese, guacamole, lettuce, tomato, onion, spicy chipotle mayo, and fresh jalapeños within a spicy chipotle bun, this was a genuinely spicy sandwich. I especially enjoyed the way the guacamole complemented the heat of the other ingredients. Inasmuch as I liked the chicken, however, I preferred the burgers.
Oreo Häagen-Dazs Milkshake
To end on a sweet note, I slurped a Häagen-Dazs milkshake. Though available in the usual flavors—vanilla, chocolate, and strawberry—these shakes become veritable desserts when Oreos, Butterfinger, or Nutter Butter bars are added. My Oreo milkshake was creamy and smooth, an indulgent means by which to exceed my calorie quota. While I normally avoid such rich treats, I finished this one with far greater gusto than I care to admit.
Double BBQ, Bacon & Cheese smashburger
As Tom Ryan told me, "our goal is to put great tasting burgers back in people's lives." Has he succeeded? Let's just say the mere thought of a smashburger makes me salivate.
During the week of June 6-12, the NYC Department of Health will offer fitness events to promote BeFitNYC, a citywide campaign to encourage a healthy, active lifestyle using the Big Apple as a big gym.
The events are free and open to the public. Please click the image below to view the schedule.
The ninth Queens…A Taste of the World took place Tuesday, 10 May in the Caesars Club at Citi Field. Beyond celebrating the borough's gastronomic variety, this annual event raises critical funds for Entrepreneur Space (E-Space) Incubator, a partnership between the Queens Economic Development Corporation and Mi Kitchen es su Kitchen®. This innovative project provides commercial kitchens, small offices, and classrooms to emerging businesses and organizations. In addition to space, clients can avail themselves of business counseling, technical assistance, and networking opportunities—all at a reasonable cost.
And now, Queens…A Taste of the World through the lens and palate of Comestiblog:
The Venue:
Citi Field, Flushing Meadows Corona Park
The Appetizers and Entrées:
Among my favorite starters was Gabbana's Ceviche, a seafood mix in a red spicy mojo.
Gabbana's Ceviche
Chef Jimmy Canora's Spice Seared Filet Mignon Carpaccio made Valentino's On The Green an estimable contender for the "Best Appetizer" award.
Valentino's On The Green: Spice Seared Filet Mignon Carpaccio
La Fusta: A Taste of Argentina
La Fusta's Matambre (veal roll) was helped with a good dose of chimichurri. Though a bit less interesting, their chorizo (above, left) was tastier.
Vetro by Russo's on the Bay served a delicious Yellowfin Tuna, topped with a fresh fig and a sauce of balsamic vinegar and honey.
Vetro: Tonno Con Fichi (Yellowfin Tuna with Figs)
One of the most interesting sample plates came from eXo: a deviled egg, a homemade pickled potato chip, and an "unwrapped" dolma served on a bed of homemade tzatziki.
Although Pop Diner's Plátano Relleno received the event's "Best Appetizer" award (see below), I thought their other offerings were superior. To wit, I found the slow-roasted pork with Latin seasonings—accentuated with a hint of sour orange, and served with chimichurri atop jalapeño corn cakes—to be tastier. Even more delicious, however, were the beef short ribs in Cabernet sauce, served over mashed potatoes, and topped with crispy fried onions—I asked for seconds!
Pop Diner: Latin Roast Pork and Short Ribs of Beef
It's hard to imagine a more attractive sandwich than the one from Leo's Latticini (Mama's of Corona): peppered ham, salami, and fresh mozzarella piled high in a sesame-seed hero, together with roasted peppers and mushrooms, topped with a slice of pepperoni and an olive.
Leo's Latticini: Peppered ham, salami, and mozzarella hero
A sandwich such as the one above goes well with pickles—especially hot-and-spicy ones. Using his great grandmother's recipe, Michigan-native Bob McClure and his brother, Joe, started McClure's Pickles five years ago. While the company has a location in Williamsburg, Brooklyn, the main manufacturing plant is in Troy, Michigan.
Combine fresh lime wedges with sugar and muddle well. Add Cachaça and shake well. Serve in a rocks glass filled with ice.
The aforementioned McClure's Pickles created a piquant Bloody Mary Mixer by combining leftover spicy pickle juice with tomato juice and black pepper.
McClure's Bloody Mary
McClure's Bloody Mary recipe:
4 oz McClure's Bloody Mary Mixer
2 oz vodka
Pour into rocks glass over ice.
And a few wines:
Left to Right: Mionetto Prosecco Brut, St. Supéry Sauvignon Blanc, Robert Mondavi Pinot Noir, MontGras Antu Ninquén Cabernet-Carménère
The Desserts:
Sherry Rousso calls her short cakes "reponsibly healthy" because they contain no eggs, no cream, and no butter. The chocolate, spiced, and fruited confections from Sherry's Short Cakes are as delicious as they are healthful.
Sherry's Short Cakes
Though Debbie Brenner's treats from Las Delicias Pattiserie are gluten free, they didn't taste that way.
Las Delicias: Gluten-free goodies
Gotta Eat Sweets offered their Truffipops, a fusion of truffle and brownie.
Gotta Eat Sweets: Truffipops
Pilar de Guzman won top dessert honors for Bonne Fête Baking (see below) with her signature Date & Walnut Thins (called "Food for the Gods" in the Philippines). The flavors were vaguely reminiscent of butterscotch.
Chef Marcus Samuelsson is an internationally acclaimed chef who was born in Ethiopia and reared by adoptive parents in Gothenburg, Sweden. He has been celebrated as one of "The Great Chefs of America" by the Culinary Institute of America, and honored by the James Beard Foundation as "Rising Star Chef" (1999), "Best Chef: New York City" (2003), and for "Best International Cookbook" (2007). In 2009, Chef Samuelsson served as guest chef at the White House for the Obama administration's first state dinner. Last December, he opened his newest restaurant, Red Rooster, in Harlem.
Chef Anita Lo, a second generation Chinese-American, grew up in Birmingham, Michigan. Having earned numerous accolades for her inventive contemporary American cuisine, she is one of the most respected female chefs in the United States. After she opened annisa (an Arabic word meaning "women") in the West Village in 2000, FOOD & WINE named Lo one of ten "Best New Chefs in America" (2001), while the Village Voice declared her to be the "Best New Restaurant Chef." She was also the first challenger to defeat an Iron Chef (Mario Batali) on Food Network's Iron Chef America.
The Awards:
Best Appetizer:
Pop Diner: Plátano Relleno
Best Entrée:
Strawberry's Sports Grill: Championship Chili
Best Alcoholic Beverage:
McClure's Pickles: Spicy Bloody Mary
Best Dessert:
Bonne Fête Baking: Date & Walnut Thins
The Iconic Restaurant Awards went to Dazies and Papazzio.
The Conclusion:
The ninth annual Queens…A Taste of the World was a success. What a marvelous evening of international food sampling at Citi Field!
Queens…A Taste of the World
Citi Field 123-01 Roosevelt Avenue (126th St) Flushing, N.Y. 11368 (map)
My friends at Hallo Berlin Express asked me to help spread the word about the Ninth Avenue International Food Festival this weekend on the avenue from 42nd to 57th Streets. It's New York's oldest and largest annual food festival. (I recall attending my first one about 1980.)
Ninth Avenue International Food Festival
42nd to 57th Street (Hell's Kitchen), Manhattan
May 14-15, 2011; 12:00 Noon till 5:00 P.M. (Rain or shine)
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