tag:blogger.com,1999:blog-66264515864512940232024-03-12T19:15:42.722-07:00CinDelicious: adventures in eatingnycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-6626451586451294023.post-58041260357128441052008-03-05T18:51:00.000-08:002008-03-05T19:29:54.419-08:00What Would You Sage?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R89jJbBLyII/AAAAAAAAAEM/BlcvdcZLoKU/s1600-h/IMG_7943.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R89jJbBLyII/AAAAAAAAAEM/BlcvdcZLoKU/s320/IMG_7943.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5174463510394685570" /></a><br />Being a single, I try not to buy much of anything perishable in large quantities. When it comes to herbs, I prefer to buy dried over fresh, so that I don't let the bulk of them go to waste--- especially if I only need a small amount. <br /><br />Sometimes, however, you have to go fresh. A pasta recipe I made tonight from Bon Appetit called for sage, so I picked up some of the furry little leaves from Greenwich Produce at Grand Central Market. The <a href="http://http://www.epicurious.com/recipes/food/views/241613">recipe</a> turned out yummy (though next time I may make a few adjustments- like reserve some of the pasta water to add moisture, and perhaps even use a bit more sage AND garlic) but I've got lots of sage left. What else should I make with it?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R89ilbBLyHI/AAAAAAAAAEE/J1otTr_8WBo/s1600-h/IMG_7937.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R89ilbBLyHI/AAAAAAAAAEE/J1otTr_8WBo/s320/IMG_7937.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5174462891919394930" /></a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-23092135274267543332008-03-05T08:11:00.000-08:002008-03-05T18:51:18.982-08:00The Sub That Sunk Me<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R89b4LBLyGI/AAAAAAAAAD8/0b46g5zM9Bw/s1600-h/IMG_7921.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R89b4LBLyGI/AAAAAAAAAD8/0b46g5zM9Bw/s320/IMG_7921.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5174455517460547682" /></a><br />Last night I fell asleep before American Idol (which is on at 8PM--- for those of you who are not Idol-Wild!). It was all due to a sandwich I'd made myself using the lemon chicken I'd grilled last night, swiss cheese, basil pesto and roasted red peppers. I popped the sub in the toaster oven (love that thing!) for 10 minutes or at 350 degrees, until the cheese became melted and gooey and the bread warm and and toasty. I was a little skeptical the swiss cheese would work in the sandwich (I would have used mozzarella if I'd had it on hand), and although I don't think it was ideal, it held the sandwich together without being too disruptive. The chicken was so lemony that it mostly overpowered the pesto; however, the sum of all parts satisfied--- I ended up devouring the entire thing. It sat warmly in my stomach, sinking me into dreams before prime time.nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-66011341770433718642008-03-03T19:06:00.000-08:002008-03-03T19:16:47.037-08:00Do You Doctor?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8y-8a5RKWI/AAAAAAAAADc/fKmptM8R_bI/s1600-h/IMG_7909.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8y-8a5RKWI/AAAAAAAAADc/fKmptM8R_bI/s320/IMG_7909.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5173720017162807650" /></a><br />...e.g. dropping some peas and carrots into a pack of Ramen Noodles, that sort of thing. Sure, cooking it's not, but it is a way to turn a drab and pre-fab into something semi-fab(ulous) that you came up with on your own. This evening I picked up some petite peas for a fettucine dish I plan on making later in the week, but since I haven't had peas in a while, couldn't resist adding some to my instant Mushroom and Herb Risotto (courtesy of Trader Joe's). Topped off with Barefoot Contessa's lemon chicken (super simple recipe- let it marinate overnight and grill the next day), I felt satisfied, and more importantly, accomplished!nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-28654596774292109372008-03-03T18:29:00.000-08:002008-03-03T19:06:32.518-08:00Brussels Sprouts with Bite!I think brussels sprouts are awesome!!! Though I like vegetables, I associate most of them with being light, crisp, definitely tasty but never really hearty or filling. The exception, for me personally, are brussels sprouts. Maybe its their layers of tough little leaves, yielding that satisfying crunch, that makes me feel this way. I found a simple recipe from the The Barefoot Contessa Cookbook that yielded such sprouts in a snap. <br /><br />All the recipe calls for is:<br />-brussels sprouts (I used large sprouts but split them lengthwise so they'd roast evenly)<br />-some good olive oil<br />-kosher salt<br />-freshly ground black pepper, and<br />-an oven. <br /><br />I made my life easier by using my toaster oven. This is great for a number of reasons--- a) it's just enough space when cooking for one b) it's less cleanup when you're done b) cooking takes 1/2 the time it normally would (this recipe recommended 35-40 minutes of cooking time- my sprouts were done in 20 and d) you don't have to move all your pots and pans out of the oven (if you live in a shoe box in the city like I do and have no place else to store them). Line the tray with foil and you're good to go!<br /><br />I must have gone a little crazy with the pepper grinder, so my batch of sprouts turned out quite peppery, but still delicious. Loose leaves were slightly browned and crisped during the roasting process and collapsed on the tongue like thin, delicate potato chips.<br /><br />Here they are before they went into the oven...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8y7rK5RKUI/AAAAAAAAADM/lGucNXEX5zE/s1600-h/IMG_7899.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8y7rK5RKUI/AAAAAAAAADM/lGucNXEX5zE/s320/IMG_7899.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5173716422275180866" /></a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-82232442775596936902008-03-03T12:08:00.000-08:002008-03-03T12:28:02.747-08:00Weekend Damage: Forbidden City & RUB (Righteous Urban Barbeque)No pics this weekend, my purse for the weekend being too small to hold anything but the essentials ;)<br /><br />Friday night I almost went to Pizza Rustica for a quick slice after coming home late from work--- but ultimately decided I couldn't do it. I've been there on a number of occasions, and they have consistently disappointed me. I don't even expect much from them, and they can't even live up to that! There is always a line, it takes way too long for you to get even just a slice... the pizza is not even that great, even for $2. I peered into the window, took one look at the pizza, and as hungry as I was, I just couldn't do it this time. I settled for some really simple linguine with basil (courtesy of Trader Joe's, ready in minutes) and was glad I was able to hold out!<br /><br />Saturday night had an event at Forbidden City - arrived starving and was jazzed to find out they also serve food--- small plates/dim sum-type dishes. We ordered the veggie spring roll, shrimp and spinach dumplings, beef shumai, and berkshire pork with bok choy. The spring roll was standard, dumplings and shumai decent (4 for $6- I was expecting 2), but the highlight for me was the pork (fatty and delicious, and definitely reminded me of grandpa's home cooking). Each plate was between $4 and $6, and entrees were also offered (like black cod with miso) for around $10-$12. Affordable, satisfying nosh, served at a bar, no less! I was impressed.<br /><br />Sunday had dinner at RUB and went for the 2 meat plate (pulled pork and 'burnt ends'-'fattier part of the brisket smoked 18 hours until tender' according to the RUB website) with a quarter rack of St. Louis style ribs added, with cornbread and potato salad. The pulled pork was solid, the ribs tender and smoky, but my favorite had to be the burnt ends- fatty and melt-in-your-mouth delicious (that was the trend for this weekend, apparently)! The potato salad had a certain sweetness which set it apart from others which taste predominately mayo-y, and the cornbread was soft and moist. I was completely satisfied with the meal- we made significant progress on a plate consisting of 3 different meats- and between us (2) we spent about $16/pp after tax and tip, definitely worth it.nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-18524432687636685482008-02-28T11:50:00.000-08:002008-03-03T19:39:24.102-08:00Family-Style Dinner: Barbuto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8zEDa5RKZI/AAAAAAAAAD0/ip_hPolisME/s1600-h/IMG_4172.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8zEDa5RKZI/AAAAAAAAAD0/ip_hPolisME/s320/IMG_4172.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5173725634980030866" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8zC7K5RKXI/AAAAAAAAADk/EgEIucP2OG4/s1600-h/IMG_4165.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8zC7K5RKXI/AAAAAAAAADk/EgEIucP2OG4/s320/IMG_4165.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5173724393734482290" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8zDgK5RKYI/AAAAAAAAADs/TbkjgdCElfM/s1600-h/IMG_4171.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8zDgK5RKYI/AAAAAAAAADs/TbkjgdCElfM/s320/IMG_4171.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5173725029389642114" /></a><br />Wednesday night had a 'Bon Voyage' dinner (the second in a series in which I suspect there will be at least three- this one just happened to be the last one in NYC) for M at Barbuto in the Meatpacking District. The reco came from a co-worker. I love when someone can provide a dining recommendation on the spot--- whenever I am asked, I either can't remember where I've eaten EVER or need to consider several other inputs--- e.g. What neighborhood? What type of cuisine? What atmosphere?. Barbuto was true to its claim of 'casual sophistication'--- it wasn't too hip or trendy to have to battle for a reservation (even if we had not made one, I'm sure it would have been fine for 6PM). <br /><br />We started with a bottle of Prosecco (to toast M's departure- $30 for the bottle- very reasonable) and the waitress brought out a plate of green and purple olives to start (which the waitress removed too soon- probably my most serious complaint of the evening). The salumi misti was just enough for three, however, we were a little light on the housemade foccacia (we are a family of carb-lovers). Between us we had the pasta w/spicy sausage and lobster (M ordered and wouldn't let me have the same--- we aim to diversify whenever dining out so we can have a bit of everything--- but I really wanted the pasta!), pork tenderloin w/butternut squash (the squash was also served with soft apple chunks which were REALLY delicious--- I think I liked the side more than the pork), tender hangar steak, and a side of roasted fingerling potatoes. For dessert, we shared the cinnamon cake stuffed with walnuts and topped with vanilla gelato (the cake was a little dry, almost like a biscotti). <br /><br />We never had to wait long for food, the timing of the courses was perfect, and service was consistent but never intrusive. The brick walls, wooden countertops, and wood-brick burning oven made for a comfy/cozy dining experience. I would definitely return if I'm in the neighborhood! Barbuto is a solid choice.<br /><br />Barbuto (Italian)<br />775 Washington St.<br />New York, NY 10014<br />212-924-9700<br /><a href="http://www.barbutonyc.com/">http://www.barbutonyc.com/</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-65736703831129409832008-02-25T19:51:00.000-08:002008-02-27T11:00:47.902-08:00Banh Mi, Oh My!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R8OUBRc7TYI/AAAAAAAAACM/KmQ9rshLgok/s1600-h/IMG_7891.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R8OUBRc7TYI/AAAAAAAAACM/KmQ9rshLgok/s320/IMG_7891.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171139546736971138" /></a><br />For two years now, after the NYC Chinese New Year Parade, I get banh mi. I'm rarely in Chinatown so I take advantage of the fact that I am downtown. I never really knew what banh mi was, it's just something I'm nostalgic for (and it's so cheap!). When I was younger and my family would shop at the Asian grocery stores in Boston's Chinatown, my mother would always buy my siblings and I banh mi for lunch from the bakery counter (along with egg tarts, coconut breads, almond cookies, and sponge cake rolls for later). I wasn't really sure about the pate, mainly its texture, so just dug in without asking questions--- ignorance was bliss. I just loved the crusty bread and pickled vegetables. In NYC I like <a href="http://www.parissandwich.com/">Paris Sandwich </a>on Mott Street (add a hot black tea with milk and I am one happy camper!). <br /><br />I came across a <a href="http://www.gourmet.com/recipes/2000s/2008/02/banhmi">recipe</a> for a take on Banh Mi (using rotisserie chicken instead of pork) in Gourmet Magazine that I thought would be fun to try... my results were pretty good, although the slaw didn't have the same degree of tangy-ness that pickled veggies do. Overall, I thought my sandwich turned out well, a little dry, perhaps because the liverwurst I used tasted more crumbly than creamy and I used a pretty crispy French baguette. Next time I make this I may add more oil, sugar, and mayo to soften and sweeten it up. However, I'm glad I no longer have to wait until next year's parade to enjoy a bit of my kind of comfort food :)<br /><br /> <br />Paris Sandwich <br />113 Mott Street<br />New York, NY 10013 <br />212-226-7221<br /><a href="http://www.parissandwich.com/">http://www.parissandwich.com/</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com2tag:blogger.com,1999:blog-6626451586451294023.post-4823212530568730122008-02-25T19:25:00.000-08:002008-02-27T11:56:12.465-08:00Weekend Damage: S'Mac, Cozy Soup + Burger2.22.08 - 2.24.08. Snow day! The snow closed the office, so lucky me got to work from home. Tried to grab a bite at Soba Totto but they were closed (due to the snow?) so ended up at the place next door... I forget the name but basically another soba spot where I got salmon sashimi and roe over sushi rice with a bowl of soba in warm broth on the side. Delish. After an excellent massage at my favorite budget massage salon (which will remain unnamed, but I will mention that I love how it's a block away from where I live in Midtown East!)---they really work the kinks out--- grabbed S'Mac for the first time ever before catching Be Kind Rewind at Village East. I had the La Mancha --- Mac & Cheese with Manchego, roasted fennel and caramelized onions, for being meatless (Good Friday yet again!), it was pretty damn good. Be Kind was funny, not as funny as I had hoped, but still worth a few good chuckles.<br /><br />No big meals on Saturday, bag lunches up at the Mountain during a day of snowboarding and when I got home leftover S'Mac, which I was really excited about (the crusty breadcrumb topping still delicious even reheated!).<br /><br />Sunday was spent watching 6 hours of TV (mainly Project Runway and No Reservations on the Travel Channel- a rerun of Tony Bourdain in Peru) while recovering from the aftermath of friend's bday party Saturday night. I couldn't motivate myself to conjure up a proper meal, instead, survived on whatever I had in the house- a PB&J sandwich, an orange, and a stick of string cheese. When I finally emerged from my cave, grabbed half a bacon cheddar burger from Cozy (shared with the beau), finished it, then decided that maybe I was hungrier than I thought (either that or Cozy burgers just seemed more intimidating when I was an undergrad). I ordered a chicken quesadilla for 'dessert' and scarfed down a majority, upon which the beau deemed me a 'machine'. I'm not ashamed!<br /><br />Soba Totto<br />211 E 43rd St <br />New York, NY 10017 <br />212-557-8200<br />No website.<br /><br />S'mac<br />345 E 12th St<br />New York, NY 10003<br />212-358-7912<br /><a href="http://www.smacnyc.com/">http://www.smacnyc.com/</a><br /><br />Cozy Soup & Burger<br />739 Broadway<br />New York, NY 10003<br />212-477-5566<br />Cozy Soup & Burger on <a href="http://www.menupages.com/restaurantdetails.asp?neighborhoodid=0&restaurantid=544">Menupages.com</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-65815691104083843212008-02-22T06:50:00.000-08:002008-02-22T07:39:43.807-08:00Al Fresco Dining on SteroidsLast night my bro sent me a post from <a href="http://www.coolhunting.com/archives/2008/02/outstanding_in.php">coolhunting</a> that showcased <a href="http://www.outstandinginthefield.com/">Outstanding In The Field</a>, a company which arranges meals where diners can celebrate 'food at the source'. The meals take place in various locations in North America (US & Canada- many in NY and California) in unique settings both indoors and outdoors. The cuisine highlights mostly local ingredients and the talent of local chefs. They have just posted their 2008 schedule and, according to the website, will be accepting reservations soon (Get on the <a href="http://www.outstandinginthefield.com/events.html">mailing list</a> to be notified!). The price of the dinners range from $150-$200 pp, which includes 5 courses with wine pairings, gratuity, producer discussions, and a tour of the farm. I remember reading about this company in a foodie magazine just a couple of months ago and thinking that this was an opportunity not to be missed--- I definitely plan to sign up!nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-54328742719631043582008-02-21T18:28:00.000-08:002008-02-27T11:50:11.034-08:00Cake Craving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R741oBc7TXI/AAAAAAAAACE/KKfSVKZT0vs/s1600-h/IMG_7865.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R741oBc7TXI/AAAAAAAAACE/KKfSVKZT0vs/s320/IMG_7865.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169628383968710002" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R741TRc7TWI/AAAAAAAAAB8/3ZjqiF120pM/s1600-h/IMG_7846.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R741TRc7TWI/AAAAAAAAAB8/3ZjqiF120pM/s320/IMG_7846.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169628027486424418" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R740xRc7TVI/AAAAAAAAAB0/EK8QzLM4sV0/s1600-h/IMG_7866.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R740xRc7TVI/AAAAAAAAAB0/EK8QzLM4sV0/s320/IMG_7866.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169627443370872146" /></a><br />I love carrot cake and had a huge craving for it. I’ve been toting around a recipe from Family Circle for weeks, which I believe was excerpted from the Ski House Cookbook (co-authored by one of the photo editors of Family Circle).<br /><br />The beau's mother turned me onto <a href="http://www.penzeys.com/cgi-bin/penzeys/shophome.html">Penzey’s Spices</a>, a spice catalog which has an outpost in Grand Central Market. Spices can be relatively expensive, and I hate buying large containers when all a recipe may call for is a ‘pinch.’ Penzey’s has a wide selection of fresh spices at very reasonable prices (I believe they are often cheaper than the grocery store). I bought some nutmeg and the best cinnamon ever! I was just going for the regular (a.k.a. cheap) stuff, but the ladies at the counter turned me onto a Vietnamese Cassia variety that was stronger than regular cinnamon. I could not resist its aroma and thought it would be just the thing for an awesome carrot cake.<br /><br />The cake turned out great, they were a bit tough to remove from the pans (I think I overfilled them and I had to bake them longer--- the cakes were quite heavy in the center--- I don’t think my cake pans bake that evenly--- can anyone recommend some good ones?) but after it was iced, it looked perfectly homemade. My friend D and I used some food coloring to dye the leftover icing and drew a carrot on top just for fun :)<br /><br />Penzey's Spices<br />Grand Central Market (Grand Central Terminal)<br />Lexington Avenue & 43rd St.<br /><a href="http://www.penzeys.com/cgi-bin/penzeys/shophome.html">http://www.penzeys.com/cgi-bin/penzeys/shophome.html</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-19867609863052011882008-02-21T18:12:00.000-08:002008-02-27T11:48:06.018-08:00Stranded on an Urban Island<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74yDhc7TUI/AAAAAAAAABs/TF9YvAMV9gU/s1600-h/IMG_4087.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74yDhc7TUI/AAAAAAAAABs/TF9YvAMV9gU/s320/IMG_4087.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169624458368601410" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74xbhc7TTI/AAAAAAAAABk/3o3PqvmWjM4/s1600-h/IMG_4088.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74xbhc7TTI/AAAAAAAAABk/3o3PqvmWjM4/s320/IMG_4088.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169623771173834034" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R74wzBc7TSI/AAAAAAAAABc/NVJ2n_z5Ig8/s1600-h/IMG_4080.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R74wzBc7TSI/AAAAAAAAABc/NVJ2n_z5Ig8/s320/IMG_4080.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169623075389132066" /></a><br />2.18.08. I’ve been seeing the Roosevelt Island Tram on its way back to Manhattan on my way home from work. I’ve always wanted to ride the tram, to say I did it. My friend D’s plans for his Presidents’ Day off consisted of going to the gym, and, in a random coincidence, riding the tram (as part of his “Leaving New York” To-Do List, as he is planning to attend B-School in Chi-Town this fall). <br /><br />We planned to meet at 5:30PM on 2nd Ave & 59th, where the tram departs. It was a rainy fifteen block walk from my apartment and I quasi-regretted making the pilgrimage. However, I hadn’t seen D in a while, so I was glad to have the chance to catch up. <br /><br />The tram ride costs $2 each way (you can use your Metrocard) and lasts 4 minutes. It rises 250 feet above the East River. While on the tram I was taking pictures (of course) to document our journey and felt self-conscious with all the commuters (I wanted to tell them all that I was actually from New York, and therefore not one of those tourists.). Unfortunately, the wet weather made what would have otherwise been great views of the NY shoreline kind of blurry.<br /><br />We landed in RI, hopped on the bus (25 cents to ride) for Trellis, the ONLY sit-down restaurant on Roosevelt Island. It’s modest, more like a diner, but most importantly, no wait at all for us. Dan and I were both craving the California Monte Cristo (served with avocado), but the waiter crushed our dreams when he told us there was no avocado to be had. Instead we settled on pastas (a little skeptically because we were at a diner), and an $18 bottle of Tempranillo (why the heck not)? My capellini in garlic & olive oil with artichokes, sun-dried tomatoes, shrimp, and parmesan was a generous portion. The challah bread served with the meal was also unexpected and raised the bar on our RI dining excursion. We were too full to have dessert, I took half my dinner home, all in all it was a decent night of food, friends, and spontaneous (as M would call it) fun, and as we walked back toward the tram the rain had cleared out and the city shone on the other shore.<br /><br />CORRECTION 2.25.08: There is another place to sit and grab a bite on RI as noted in Roosevelt Islander's Blog <a href="http://http://rooseveltislander.blogspot.com/2008/02/is-arrival-of-more-restaurant-choice-on.html">here</a>. Nonno's Focacceria opened in Jan 2008 and there is a Japanese eatery in the works. Shout out to the Islander for excerpting my review of Trellis! :)<br /><br />Trellis<br />549 Main St<br />New York, NY (Roosevelt Island) 10044<br />212-752-1517<br />No website.<br /><br />Nonno's Focacceria<br />455 Main St<br />New York, NY 10044<br />917-202-1300<br />No website.nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-65018778196684353982008-02-21T17:55:00.000-08:002008-02-27T11:35:01.033-08:00Peek-a-Moose!, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74u-hc7TRI/AAAAAAAAABU/17ox6c-BENk/s1600-h/IMG_4074.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74u-hc7TRI/AAAAAAAAABU/17ox6c-BENk/s320/IMG_4074.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169621073934372114" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R74ukRc7TQI/AAAAAAAAABM/ULBeQuGKzJI/s1600-h/IMG_4073.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R74ukRc7TQI/AAAAAAAAABM/ULBeQuGKzJI/s320/IMG_4073.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169620622962806018" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R74uEBc7TPI/AAAAAAAAABE/oIQnGmtzVFM/s1600-h/IMG_4072.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R74uEBc7TPI/AAAAAAAAABE/oIQnGmtzVFM/s320/IMG_4072.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169620068912024818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74tnhc7TOI/AAAAAAAAAA8/emcan79vFiI/s1600-h/IMG_4068.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R74tnhc7TOI/AAAAAAAAAA8/emcan79vFiI/s320/IMG_4068.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169619579285753058" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R74tERc7TNI/AAAAAAAAAA0/rYbz6uTnNgs/s1600-h/IMG_4064.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R74tERc7TNI/AAAAAAAAAA0/rYbz6uTnNgs/s320/IMG_4064.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169618973695364306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_fevSjJ7V9EE/R74sTxc7TMI/AAAAAAAAAAs/HkLUuBIbRiE/s1600-h/IMG_4060.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_fevSjJ7V9EE/R74sTxc7TMI/AAAAAAAAAAs/HkLUuBIbRiE/s320/IMG_4060.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5169618140471708866" /></a><br />2.15.08. The beau and I went to Belleayre Mountain in Highmount, NY for Skier’s Appreciation Day ($15 lift tickets, regular price $38). We left a little later than anticipated, but made it up to the mountain by 10:30AM. The early birds got the plum parking spots, so we spent some time driving around. However, once parked were able to get tickets at the lift and were on our way up within minutes. It was a cold day; the storm from the previous week made it icy in spots underfoot, but light snow in the afternoon made conditions pretty board-able. I was excited to show the beau how much I’d improved since the beginning of the season. A crash to my tailbone slowed me down a little bit in the afternoon, but I kept at it.<br /><br />Lunch in the Discovery Lodge at Belleayre was average at best. I did myself a double-whammy as far as limiting my dining options by giving up fried foods for Lent. I’d say 75% of the menu options were fried; it was like a high school cafeteria (when I was in HS, and childhood obesity wasn’t as much of a national pandemic). Because it was (Good) Friday, I couldn’t have meat either. I had to choose between a pre-made Starkist tuna wrap or a slice of pizza. If branding it ‘Starkist’ was the selling point, it failed to sell. I went for the pizza (rationale: it was hot) and was still wanting after the last bite. (The beau went for the chicken fingers basket with fries, from which I could not nibble!) Needless to say, I longed for a satisfying après-ski meal, and being the planner-aheader that I am, already had the place picked out.<br /><br /><a href="http://www.peekamooserestaurant.com/">Peekamoose Restaurant & Tap Room</a> is owned by a CIA (Culinary Institute of America) grad, Devin Mills, and his wife, Marybeth, and is just a few minutes south of Belleayre via Route 28. (I’ve made it a mission of mine to eat at CIA-affiliated restaurants whenever possible, having had a great lunch at Apple Pie Bakery Café at the CIA over the Christmas holidays.) According to the Peekamoose website, both Devin and Marybeth have also worked in prestigious NYC kitchens such as Gramercy Tavern, Le Bernadin, and Picholine. <br /><br />The Tap Room at Peekamoose was quintessentially lodge-y, with a screened image of the forest behind the bar, a hanging tapestry of a coyote, strategically-placed taxidermy and animal skins adorning its long wooden bench. (Peekamoose has a more formal dining room and menu and a more casual Tap Room with a ‘Tavern Menu’ featuring less expensive nibbles.) When we arrived it was still early (between 4:00 and 5:00 PM), and basically empty. We popped a squat by the window overlooking the outdoor patio (where you can roast marshmallows over a fire pit!).<br /><br />Overall, the food was great, but service slow. Did they not expect anyone to be here after $15 Lift Ticket Day? It was as if there had been no prep, and the kitchen was just getting warming up for our orders. We didn’t get bread until after we’d had our appetizer. After we finished our appetizer, the waitress told us our main course would be out in 5 minutes, which was more like 10-15 minutes. I didn’t quite understand this because neither the bar, nor the restaurant, seemed very busy. Dinner was a 2-hour affair at least, which seemed rather long for a casual bite in the tavern. As for the food/drink:<br /><br />The Aperitif: A ‘Casca Zilla’ microbrew from Ithaca, NY. The bottle’s label bore a fire-and-hop breathing dragon. The brew itself was maple-syrupy in color, thicker and sweeter than the beers the beau and I generally drink. Tasty, but one was enough to warm the palate (and ease the pain around my tailbone!).<br /><br />The Bread: The waitress told us it was a garlic foccacia, but it was more like pizza dough brushed with garlic & butter. The bread itself was soft and fluffy, not satisfyingly-seep-into-your-napkin-oily like real foccacia, but delicious despite its misnomer. <br /><br />The App: A pizza with fontina cheese, crushed tomato, caramelized onions and kalamata olives, topped with local greens. The cheese was cheesy, the crust was crispy; although a couple slices had gobs of flour still clinging underneath.<br /><br />The Main: Both looked great. The beau’s short rib sandwich (which I would have ordered myself had it not been Good Friday!) looked luscious, the sweet rib sauce oozing between 2 thick slices of brioche. I ordered the orechiette with shrimp and tomato concasse in a tarragon shellfish broth (same tomatoes which dressed our pizza) off the dining room menu. The pasta was perfectly tender and satisfying (for something other than red meat, at least in my opinion!). <br /><br />The Sweet: His dessert--- the chocolate cake (of course) and mine--- the warm banana bread pudding with macadamia nut-caramel and whipped cream. The salty, crushed macadamia nut topping seemed too salty in combination with the sweet, sticky caramel sauce (I could have done without), but the bread pudding (served as a chunk/slice) was thick and delish. We each had a cup of the house blend on the side to warm up before heading back out into the cold for the ride home.<br /><br />I would definitely revisit Peekamoose after a day on the slopes for the food, hoping that the service would be a little speedier.<br /><br />Peekamoose Restaurant & Tap Room<br />8373 State Route 28<br />Big Indian, NY 12410<br />845-254-6500<br /><a href="http://www.peekamooserestaurant.com/">http://www.peekamooserestaurant.com/</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-39824868131539067602007-11-09T19:40:00.000-08:002008-02-22T08:19:00.236-08:00Office EatsOur grill guy at the office cafeteria makes it a point to let me know when my favorite special is on the menu. The Red Hot Buffalo Chicken Wrap is made of several breaded, fried chicken tenders rolled up in a wrap with lettuce, carrot sticks, blue cheese, and hot sauce. It's overly saucy, indulgent, and incredibly satisfying, especially with fries. <br /><br />Do you have a decent office cafeteria? What's your favorite item on the menu?nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com1tag:blogger.com,1999:blog-6626451586451294023.post-44357395018252336792007-11-09T19:38:00.000-08:002008-02-27T11:32:11.153-08:00The Uber Chef: Marco Pierre WhiteThe Uber Chef- Marco Pierre White in Conversation with William Grimes, former New York Times food critic, and Thomas Keller <br />November 4, 2007, 92nd St Y<br /><br />Last year I went to hear Danny Meyer speak at my alma mater. He was promoting his book, Setting the Table, a tome more about hospitality than about his restaurants (Meyer owns the <a href="http://www.ushgnyc.com/">Union Square Hospitality Group</a>, which includes Union Square Café, Gramercy Tavern, Eleven Madison Park, and Shake Shack, among others). I loved Danny’s book, loved him in person, and thus, loved his restaurants even more. From that moment I declared myself a Danny Meyer groupie, and vowed to patron all of his restaurants (I have yet to try Tabla--- though I’ve been to Bread Bar--- and Eleven Madison Park).<br /><br />Months ago I had planned to attend “The Uber Chef” talk, mainly to encourage myself to read The Devil in the Kitchen. I knew who Thomas Keller was, but wasn’t at all familiar with Marco Pierre White. I did not know what to expect from his book--- I unfortunately do judge by the cover and I wasn’t sure I was going to enjoy Devil--- White appeared on the cover in a black-and-white photo, toting a butcher’s knife and wearing a menacing glare. However, it was a quick read (200+ pages) which efficiently detailed Marco’s rise from his humble Leeds beginnings to legendary status as a master of French cuisine (though having never set foot in France). Throughout the book, he assumes a know-it-all tone, and reminds you on more than one occasion that he has earned this right. His three Michelin stars (he is the youngest British chef ever to receive the honor) is proof of his expertise and his passion for, and obsession with, for cooking. The book ends with his revelation that being the perfect three-star Michelin chef isn’t all it’s cracked up to be, never having had the time to get to know himself outside of the kitchen. That epiphany led him to phone the Michelin guide to return his stars (pretty bold maneuver, in my opinion).<br /><br />As the three panelists walked onto the stage, there was not a single doubt whom White was. He towered over the others in his large trench coat and, as my companion accurately pointed out, bore a striking resemblance to Sweeney Todd. He made Bill Grimes, with all this vast knowledge of restaurants (from the critic’s perspective, not the cook’s, as White would kindly remind us) look sinewy and meek. As each flawed response (at least, in his personal opinion) Grimes gave tumbled out, Marco quietly stared. The affable Thomas Keller, seated opposite White, established another interesting juxtaposition. Keller actually faced the audience while giving responses, while Marco focused on some distant plane and sighed heavily into the mic when not speaking. As the discussion progressed, the audience began to anticipate White’s snarky comments, and plain laughed out loud when delivered them. <br /><br />Despite his unapologetic bluntness, White made some very interesting points about pursuing a cheffing career, and life career in general. When asked what it takes to become a good chef, White said the following 3 qualities were necessary:<br /><br />-Accept that Mother Nature is the artist<br />-Everything you do should be an extension of yourself<br />-What you do should provide insight into the world you came from<br /><br />This was some pretty sound advice from someone who appeared slightly crazy. For all his curt answers and standoffish mannerism, my friend and I had to admit that the talk would have been lacking without Marco Pierre White’s daring personality. <br /><br />Next up on my 92nd St Y Food Talk list will be Dan Barber of Blue Hill and Michael Pollan (The Omnivore’s Dilemma) in January 2008, discussing how to make healthy & delicious eating choices while limiting impact on the environment. Buy tickets at <a href="http://www.92y.org/">www.92ndsty.org</a><br /><br />The Devil in the Kitchen<br />by Marco Pierre White on <a href="http://www.amazon.com/Devil-Kitchen-Madness-Making-Great/dp/1596913614/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1204140552&sr=8-1">amazon.com</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-24712541753742068182007-11-09T19:34:00.000-08:002008-02-27T11:25:39.277-08:00Weekend Damage: Staten Island Edition<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R8OdWRc7TfI/AAAAAAAAADE/-xQjbeIz7wk/s1600-h/IMG_6743.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R8OdWRc7TfI/AAAAAAAAADE/-xQjbeIz7wk/s320/IMG_6743.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171149803118874098" /></a><br />I was required to ride the Staten Island ferry for a photography assignment. I’d never ridden it before; now was as good a time as any to see what went down in SI. <br /><br />I’m afraid to report, not a whole lot (at 3PM on a blustery Saturday afternoon in November, at least). Strangely enough, for all the people who were on the ferry (many foreign visitors, weighed down by scores of Century 21 shopping bags), once we docked, there seemed to be NO ONE around. Where had they all disappeared to? The assignment never said we had to stay in Staten Island--- we could have just turned right back around on the same ferry, headed towards Manhattan. But the beau and I had already set foot on land, and so, armed with our visitors’ guide (to Staten Island??? Really?), we decided to survey the area.<br /><br />Quick to sniff out a culinary adventure, I targeted an eatery on our map called The Polish Place. I had never been to a Polish restaurant, the beau is part Polish, and we were both ravenous--- it naturally followed that we should go! The Place was hardly busy when we arrived; the only people seated were the proprietors (we assumed), chatting quietly. Linoleum ceilings peeked through a wooden lattice overhead, and a sectional sofa and TV were in the rear of the dining room. We were essentially in the ground floor of someone’s home, which made me hopeful about the authenticity of the cooking.<br /><br />We started out with a Tyskie (Polish Beer, $3 a bottle) while we waited for our entrees- opting to share the Kielbasy (served with a plate of beet salad, coleslaw, and sauerkraut) and mashed potatoes and the pierogies (filled with meat and served with sour cream for dipping). We could have not have ordered more typical Polish fare---this I realize--- but figuring we had already landed ourselves in a sketchy situation just being in Staten Island, we opted to stick with what we knew. The salads came out first. To my surprise the cole slaw was actually good (I normally hate cole slaw) and the beets were quite tasty. Next came a generous portion of kielbasy and two perfectly-shaped mounds of mashed potato- not soft and whipped, but a bit chunky- hearty, like it was made with a real potato (does that happen anywhere?). Last to arrive at the table were the pierogies. Soft and lightly pan-fried, they tasted excellent with sour cream (I never knew to eat them that way). <br /><br />I felt very satisfied--- like we had finished a homemade meal (the pierogies reminded me of Mom’s Chinese dumplings). During dinner, we had been seated across from the kitchen and could see (and hear) the chef at work, which added to this feeling. Pictures from the restaurant’s grand opening lined the walls; the business card mentioned that The Polish Place was celebrating its 10th Anniversary. It was all very charming--- I imagined the owners closing the restaurant to the public while a local Polish family and friends gathered to celebrate a birthday or to toast a wedding party.<br /><br />The only thing that didn’t quite fit with my romantic (and completely fictional) anecdote was the Polish techno music.<br /><br />The Polish Place<br />19 Corson Ave<br />Staten Island, NY 10301<br />718-442-8909<br />No website.nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-49821307301825694232007-11-09T19:27:00.000-08:002008-02-27T11:22:53.982-08:00Weekend Damage: The Office Convention<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8OZeBc7TZI/AAAAAAAAACU/j5t2L-DRDHs/s1600-h/IMG_6374.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8OZeBc7TZI/AAAAAAAAACU/j5t2L-DRDHs/s320/IMG_6374.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171145538216349074" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8ObhBc7TdI/AAAAAAAAAC0/X9HUY4ftYCM/s1600-h/IMG_6394.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8ObhBc7TdI/AAAAAAAAAC0/X9HUY4ftYCM/s320/IMG_6394.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171147788779212242" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_fevSjJ7V9EE/R8OaERc7TaI/AAAAAAAAACc/kfb0Q2slajs/s1600-h/IMG_6387.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_fevSjJ7V9EE/R8OaERc7TaI/AAAAAAAAACc/kfb0Q2slajs/s320/IMG_6387.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171146195346345378" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8OauBc7TbI/AAAAAAAAACk/nPWYzyCX_hs/s1600-h/IMG_6392.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/R8OauBc7TbI/AAAAAAAAACk/nPWYzyCX_hs/s320/IMG_6392.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171146912605883826" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8ObJxc7TcI/AAAAAAAAACs/A356Gf-L3lU/s1600-h/IMG_6564.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8ObJxc7TcI/AAAAAAAAACs/A356Gf-L3lU/s320/IMG_6564.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171147389347253698" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8OcQxc7TeI/AAAAAAAAAC8/13VmBMdpMUg/s1600-h/IMG_6561.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/R8OcQxc7TeI/AAAAAAAAAC8/13VmBMdpMUg/s320/IMG_6561.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5171148609117965794" /></a><br /><br /><br />10.29.07<br /><br />Weekend Damage<br /><br />This weekend the beau and I went to The Office Convention (yes, the NBC show with Steve Carell as the lead, playing Michael Scott- the bumbling idiot yet well-meaning boss of Dunder Miffin Paper Company). We love The Office and decided just a couple weeks before that it would be a good excuse for a mini-road trip (to Scranton, PA, where the show takes place) and an interesting people-watching affair. And of course, any road trip is a great opportunity to eat, this time, to visit some of the local favorites of the Dunder Mifflin staff.<br /><br />Saturday, Lunch: Alfredo’s Pizza Café<br />In an episode from the most recent season (Season 4), the staff is deeply disappointed that Michael has ordered pizza from Pizza By Alfredo rather than Alfredo’s Pizza Café (APC). They claim that a slice of pizza from PBA (Pizza By Alfredo) tastes like ‘a hot circle of garbage’. PBA doesn’t actually exist (It exists on the Web at http:www.pizzabyalfredo.com but the physical address of the shop is fictional), but in our opinion its pizza, or any other pizza we’ve tried for that matter, has to be better than Alfredo’s Pizza Café’s!!!<br /><br />Dubbed ‘the good pizza’ by The D-M staff in the episode, the beau and I found APC’s slices far from. You would think that the people behind APC would have gotten their sh*t together for the deluge of Dunderheads descending on Scranton, either that, or the D-M staff has very low expectations of what a good slice is! The service was bad- I don’t think our waiter ever looked at us directly, nor was he able to produce a beer list (other than the 3 or 4 he committed to memory, two of which were Coors Light and Miller Light), claiming there was no list. We started with ‘Hot Shots’ as an appetizer- cherry peppers stuffed with provolone cheese and proscuitto, which sounded promising on the menu but ended up being a very oily mess. The peppers were doused with oil as were the cold proscuitto-wrapped chunks of cheese inside. I needed to drink a gallon of water after just the first few bites.<br /><br />Then came our pizza- we ordered a half tray of Alfredo’s ‘famous’ thick (deep dish) pizza with extra cheese and pepperoni. APC was skimpy on the pepperoni (a carefully rationed row of 3 pepperoni circles was placed on each slice) and generous on the cheese, which under normal circumstances would be great, but was absolutely awful in this case. The cheese did not seem like good mozzarella cheese (if it was mozzarella cheese at all) and left a nasty slick coating/aftertaste our mouths. Granted, we did ask for extra cheese (but ended up scraping off about 75% of it before we could attempt to eat). The cheese completely outweighed the crust, is pretty difficult for deep dish pizza! We left more than half our order on the tray, then rushed to the adjacent drive-thru McDonalds for an order of fries and a Coke to wash down the memory of that meal. A warning to all you Dunderheads making the pilgrimage to Scranton--- avoid this place at all costs! But if you insist, try one of the strombolis (I had eyed one at a nearby table as we were waiting for our food- it looked like it would taste good) or one of Alfredo’s specialty pizzas (like the Bruschetta pizza) and let me know if I have been too harsh!<br /><br />Saturday, Dinner: The Banshee<br /><br />After the Cast Q&A at the University of Scranton (highlights were a reel of outtakes from this season and Ed Helms singing Abba and doing a dead-on Tom Brokaw impression), we hopped over to The Banshee, an Irish Pub and local favorite (I garnered the reco from chowhound.com). When we went (around 7:30PM), the place was still pretty quiet, preparing for the Halloween festivities that night. Our server was Mouse (he insisted we call him Mouse), and he, unlike our waiter at APC, was able to recommend a beer to start from their Oktoberfest selection.<br /><br />We were really surprised at how Scranton was not at overrun with crazed Office fans as we expected. I had imagined all the Office-mentioned and ‘local favorite’ joints to be packed… maybe because I’m a jaded New Yorker and waiting in line for anything popular seems to be the norm. The atmosphere and decor at The Banshee were very relaxed (low lighting, bronzed tin ceilings, library wall) and evoked ‘authentic Irish Pub’ at its most laid-back.<br /><br />We started with a basket of seasoned fries with 3 different dipping sauces- one garlic, one dill, and another orange-colored one we couldn’t quite figure out, which the beau liked best. He had the buffalo chicken sandwich which came with a pickle and side of chips (Pennsylvanians really know their potato chips- among the best kettle chips I’ve had!), and I had a salad--- which, I admit, is not the most exciting choice (I was off-setting the bagel w/cream cheese I had for breakfast and extra cheese pizza for lunch), so I jazzed it up by adding the steak option for an extra $2. The salad was basically a mix of iceberg (seems like it could have come straight out of the bag), sliced almonds and dried cranberries, sprinkled with Pepperidge farm goldfish (charming). I expected a sliced steak and instead got four or five small steak cubes. In essence, it was no gourmet salad, but decent ‘light fare’ for someone trying to avoid gorging themselves.<br /><br />For dessert the beau insisted we each get our own since we couldn’t agree. He got the uber chocolate chocolate cake (when presented with options, he always chooses the chocolatiest of them all). Torn between the caramel apple pie and the cinnamon apple crisp, I decided on the latter option (the one served a la mode- a key deciding factor). Like the salad, it was nothing amazing, but did the job. The sour cherries added a welcome tartness to the apple crisp. Thus far, the best dining experience of the weekend.<br /><br />Nightcap: Poor Richard’s Pub at South Side Bowl<br />We were energized by the Scrantones’ rousing finale of The Office theme song after their concert at U of Scranton, so though it had been a long day, we were motivated to grab a drink at Poor Richard’s Pub (a favorite dive of the DM staff), housed in the South Side Bowling Lanes. Because it was Halloween weekend, there were quite a few people- locals, mostly-from what we could tell- who had come out for their Halloween festivities. <br /><br />Beers were reasonably priced (we bought 2 bottles for $6 or $7) and we hung out just long enough to finish them, as more Dunderheads started to filter in post-concert. Between us we purchased maybe a dozen branded beer cozies (emblazoned with the Poor Richard’s crest on one side and the mantra “Ain’t No Party Like A Scranton Party ‘Cause a Scranton Party Don’t Stop”) on the way out- a cheap $2 a piece for our Dunderfriends back home who were unable to join us. <br /><br />Sunday, Breakfast: Fairfield Inn Scranton (Dickson City)<br />(I would highly recommend this hotel if you are planning to visit Scranton. It is a newly renovated, completely non-smoking hotel, clean rooms, comfortable beds, and free Wi-Fi in the guest rooms. It’s about 5 minutes from Downtown Scranton on I-81. I booked a room with two queen beds for $49 using Priceline and considered it a major triumph!)<br /><br />The free Continental Breakfast bore a pretty decent spread- pre-made waffle mix and a waffle iron (so you could make your own), assorted toasts and bagels, cereals, fresh whole fruit, yogurt, and microwaveable Jimmy Dean sandwiches. I’ve always found the Jimmy Dean commercials with the sun and moon engaging, and had just happened to see a bunch of those same commercials at the hotel (sheer coincidence?), so I had to try one. A short 45 seconds in the microwave and it went from frozen to piping hot, but to be honest, I could not distinguish between the bacon, egg, and biscuit in the sandwich--- it was all basically the same consistency.<br /><br />Sunday, Lunch: Farley’s<br />After touring The Office wardrobe exhibit at the Trolley Museum (yes, that’s a museum about the history of trolleys), we popped by Farley’s for a quick lunch. Farley’s was mentioned in the Season 1 “Basketball” episode, when the sales team challenges the warehouse guys to a game and the warehouse guys basically bully Michael to giving them the win (after Michael tries to make an extremely unfair call in favor of the sales team, of course).<br /><br />I believe Farley’s is known for its steaks, but being that we were just there for lunch, I went for the French dip and the beau, a burger with bacon and cheese. Farley’s has a special called the Michael Scott (a burger dressed up with with provolone(?) cheese, red peppers and ‘sweet Maui onion chips’ on the side)--- though I’m not sure what makes it a Michael Scott--- it sounds good (the chips, especially).<br /><br />The French dip was lacking (served on a toasted roll- the kind of light and airy bread that reminds me of Subway sandwiches and how not fulfilling they are, and no cheese… is that typical of French dip, or am I just being picky?), though again, the potato chips were outstanding. I would have been content with a bowlful of those and a light beer for my last meal in Scranton, but we had to go to Farley’s so we could say we did it, and close the loop during our whirlwind weekend in The Electric City.<br /><br />Alfredo's Pizza Cafe<br />1040 S Washington Ave<br />Scranton, PA 18505<br />570-969-1910<br /><a href="http://www.alfredoscafe.com/">http://www.alfredoscafe.com/</a><br /><br />The Banshee<br />322 Penn Ave<br />Scranton, PA 18503<br />570-969-4248<br /><a href="http://www.bansheepa.com/">http://www.bansheepa.com/</a><br /><br />Poor Richard's Pub (at South Side Bowl)<br />125 Beech Street<br />Scranton, PA 18505<br />570-344-4555<br /><a href="http://www.poorrichardspub.net/">http://www.poorrichardspub.net/</a><br /><br />Fairfield Inn Scranton<br />949 Viewmont Dr<br />Dickson City, PA 18519<br />570-346-3222<br /><a href="http://www.marriott.com/hotels/travel/scrfi-fairfield-inn-scranton/">http://www.marriott.com/hotels/travel/scrfi-fairfield-inn-scranton/</a><br /><br />Farley's<br />300 Adams Ave.<br />Scranton PA 18503<br />570-346-3000<br /><a href="http://www.farleysrestaurant.com/">http://www.farleysrestaurant.com</a>/nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-57381443692336874982007-11-09T19:21:00.000-08:002008-02-27T11:12:09.222-08:00Bialys vs. BagelsLast night I caught bits and pieces of Food Trip with Todd English where he visited some of NYC’s famed food emporiums, one of them being <a href="http://www.kossarsbialys.com/">Kossar's</a>, known for its bialys. I realized, I don't think I had ever had a bialy ever in life! Bialys are different from bagels- while bagels are first boiled and then baked, bialys are just baked. They resemble the shape of a bagel (in place of the hole in the center, there is a depression where onions and/or chives might be added) but have the consistency of an English muffin. They are actually of Polish origin. <br /><br />I was inspired to try a bialy, but because I couldn't make it to Kossar's, I snagged one from the office cafeteria. I sampled it with scallion cream cheese--- however, at the suggestion of the cashier, it seemed to work much better with butter and raspberry preserves (My hypothesis is this is because the butter & jam better are able to seep into the nooks and crannies, like they do on an English muffin).<br /><br />Sometimes I love a good, thick bagel, but I can see myself enjoying a bialy as a lighter, yet carb-satisfying alternative for those days I don’t want to have a big bagel.<br /><br />Which do you generally prefer?<br /><br />Kossar's Bialys<br />367 Grand Street<br />New York, NY 10002<br />877-424-2597<br /><a href="http://www.kossarsbialys.com/">http://www.kossarsbialys.com/</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-42345063281370537372007-10-25T11:05:00.000-07:002008-02-27T11:08:34.060-08:00...avec moi, ce soir...Hudson Valley CamembertOne evening coming back from work, I became incredibly excited at the thought of a homemade apple and brie sandwich. I knew already had crisp apples waiting at home (picked fresh from Meadowbrook Farm), so I decided to pass through <a href="http://www.murrayscheese.com/">Murray's Cheese</a> in <a href="http://grandcentralterminal.com/go/dirListing.cfm?currCat=2138210767">Grand Central Market </a>to find the 'perfect match'.<br /><br />I loooove cheese, and I'm a Valley Girl (Hudson Valley, that is) at heart, so it was no surprise I was attracted to Hudson Valley Camembert, from the <a href="http://www.blacksheepcheese.com/">Old Chatham Sheepherding Company</a>. The HV Camembert is made from a blend of sheep's milk and BGH-free (Bovine Growth Hormone) cow's milk. It had so many things going for it--- its <em>reputation</em> ("Best Cheese in America", 2001 United States Cheese Championship), its <em>shape</em> (a curiously square slab--- making it stand out all the other Camemberts), and its <em>size</em> (a modest 4 oz.-small but big enough for one person).<br /><br /><em>But I digress.</em> Getting back to the subject of cheese, <em>ahem</em>, the HV Camembert was soft and spreadable, making it a great pairing... for my sandwich. Though you can eat the rind, I would recommend discarding it because it imparts this rubbery/metallic flavor that could spoil the whole experience. You wouldn't want to ruin your first time ;)<br /><br />Hudson Valley Camembert<br />$6.99 for 4 oz. at Murray's Cheese.<br /><br />Murray's Cheese (various locations)<br />Grand Central Market<br />Entrance on Lexington side of Grand Central Terminal<br />43rd & Lexington Ave.<br />http://www.murrayscheese.com/nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-79487231839773861232007-10-25T06:43:00.000-07:002008-02-22T08:17:34.585-08:00Bon Appetit Supper Club & CafeFor those who've grown tired of frequenting the Halal stand on 53rd and 6th for lunch, I'd suggest dropping by the Bon Appetit Supper Club & Cafe in Midtown Manhattan. Open weekdays starting today, and only through November 2, guests will be able to enjoy special lunch items (sandwiches, soups, salads) created by celebrity chefs like Cat Cora, Giada de Laurentiis, Emeril Lagasse and Michael Mina, as well as the chefs behind Bon Appetit Magazine. There will also be various tastings and demonstrations throughout the week. Exclusive BA Supper Club dinners are available to Visa Signature cardholders only. Visit <a href="http://basupperclubandcafe.com/">http://basupperclubandcafe.com/</a> for more details.<br /><br />Bon Appetit Supper Club & Cafe<br />221 W. 57th Street<br />Between 7th Avenue and Broadway<br />New York, NYnycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-83936924477862484972007-10-22T11:47:00.000-07:002008-02-22T08:20:26.707-08:00Weekend DamageToday officially marks the beginning of yet another attempt not to eat SO much (as opposed to 'diet'). After last Thursday's tapas binge, Friday I kept low-key with a turkey sandwich for dinner, only to derail my turnaround with...<br />Saturday, lunch: Jalapeno & Cheddar stuffed soft pretzel at Starbucks (I was tutoring and had no other option than to eat what was available at Barnes & Noble)<br />Saturday, dinner: Hotdog and movie popcorn while catching Gone Baby Gone (hotdog- eh, movie- excellent!)<br />Sunday, brunch: Truffled eggs on pane pugliese and roasted rosemary potatoes, Bellini at Rue B (Avenue B). <a href="http://4.bp.blogspot.com/_fevSjJ7V9EE/Rxzz05zep-I/AAAAAAAAAAk/-DU-kyurFE4/s1600-h/Copy+of+IMG_6343.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_fevSjJ7V9EE/Rxzz05zep-I/AAAAAAAAAAk/-DU-kyurFE4/s320/Copy+of+IMG_6343.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5124238566236268514" /></a> <br />Met my aunt for brunch w/ the beau, who had been here before and recommended the place, and the truffled eggs. <br /><a href="http://3.bp.blogspot.com/_fevSjJ7V9EE/RxzyLpzep9I/AAAAAAAAAAc/agV6y68oTJM/s1600-h/IMG_6348.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_fevSjJ7V9EE/RxzyLpzep9I/AAAAAAAAAAc/agV6y68oTJM/s320/IMG_6348.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5124236758055036882" /></a> However, they seemed to be having an 'off' day, as service was horribly slow and the eggs were not as wonderful as expected (it also seemed to be lacking bacon as part of the dish, which I swear the menu had promised!). For $12 (brunch + cocktail), here it seems you get what you pay for. The intermittent 80s music couldn't even make up for it!<br />Sunday, dinner: Wedding dinner for a co-worker friend at aja Asian bistro at 58th and 1st. I wouldn't call the food amazing (many posts on chowhound.com dubbed it a 'wannabe Tao' for the most part), but I ate so much I thought my stomach was literally going to burst. Appetizers included edamame, vegetable dumplings, spring and summer rolls, and peking duck rolls (the best of the rolls), as well as a sushi platter with California, Eel, Shrimp Tempura, and Spicy Tuna rolls. I had the Chilean Sea Bass as a main and the beau had the Mongolian Steak. Both were fine, but not outstanding. Tartufo (2 kinds- vanilla/chocolate and hazelnut) was a surprising ending to the meal (for an Asian bistro). The hazelnut flavor was a nice twist.<br /><br />Thankfully, there are no big meals on the horizon this week. However, I'm sure that I'll report on some interesting bites on the <a href="http://www.theofficeconvention.com/">Scranton</a> trip this weekend!<br /><br />Rue B<br />188 Ave B<br />New York, NY 10009-3627<br />Phone: (212) 358-1700<br /><br />Aja<br />1068 First Ave<br />New York, NY 10022<br />Phone: (212) 888-8008nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-4995362105552693822007-10-19T06:56:00.000-07:002007-10-19T09:44:28.647-07:00Top of the TapasMet a friend for a late dinner last night (I had to watch the new episode of The Office first- one day I'll get DVR...) at Las Ramblas on W4th in the Village. It's been unseasonably warm in the city, so we were fine to sit outside at high top on the street, zero wait (Las Ramblas, like most tapas bars, has a no-resy policy). Even though it was late, the restaurant still looked abuzz from the outside; I didn't get the chance to peek around because by that time I was hungry(!) and wanted to focus on the menu.<br /><br />The food was great, but the thing I will also remember about this place is the great service. Our waitress excitedly explained the specials, all of which we were prepared to order, even after having already selected several plates---the tortilla espanola, chorizo con alubias (chorizo w/ sauteed cannellini beans and onions), piquillos con morcilla (red spanish peppers stuffed with morcilla- a sausage stuffed with pig’s blood, rice, onions and spices- popular in tapas, saffron rice, and manchego cheese), and the boquerones (white marinated Spanish anchovies). We added the following specials: fried shittake mushrooms with tomatoes and aioli(?) (described to us as a Spanish take on french fries) and a sliced duck dish.<br /><br />The food came out very quickly- we toasted (him a beer, me a medium-bodied Tempranillo) and eagerly descended on the plates first brought before us. The tortilla was first. Though not normally a favorite of mine (it's a squishy, textural thing), I found this tortilla to be sufficiently firm, with thick, warm chunks of potato topped with a mayonnaise- a delicious and different comfort food. Whatever broth the onions, cannellini and chorizo was sauteed in (or maybe it was just the juices from the three ingredients?) was especially good for dipping the rolls which accompanied our meals. The broth was sour, but sour in a good way... it 'woke up' what could have been a bland dish and added a 'bright' flavor.<br /><br />After finishing our respective apertifs, we ordered a pitcher of Las Ramblas' sparkling strawberry sangria to keep us fueled through the rest of the meal. The boquerones were next-wonderfully briney yet lemony and fresh (I think anchovies are generally underappreciated Stateside, and these were a treat). The shiitake mushrooms were also very good. I generally am not a fan of mushrooms in general--- too earthy and fungi-y for me, but fry them and I'm willing. The batter was light, and the aioli was the perfect, well, <em>oily</em> accompaniment! The piquillos were each placed atop a slice of bread and bursting with morcilla. With each bite, you could taste the assertiveness of the manchego cheese. I have to give credit to our waitress for highly recommending our last plate, the sliced duck. I'm not sure exactly how it was prepared but it was simply tasty.<br /><br />Though at this point we, like the piquillos, were bursting at the seams, we pushed forward. I was adamant on ending our meal with cheese and roped my dining partner into ordering the plate (you can only have queso by the plate here), which included manchego reserva (aged 12 mo.), tetilla, mahon, and cabrales, and a small plate of tiny green olives. I was a little buzzed by this point, so honestly couldn't distinguish in detail between the tetilla and mahon, and the manchego was good (as usual). The flavor of the cabrales (a blue cheese) was very acute--- the first couple of bites were sharp and enjoyable, and after that, diminishing returns in the form of a saltiness which stuck in your mouth.<br /><br />We ended the meal with a Grand Marnier Creme Brulee, accidentally brought to the table (he wanted the brulee from the start, and I the cheese- we thought we had settled on one, but the waitress did not catch that part of the conversation). We were fortunate for the mistake, because it was outstanding--- one of the best creme brulees I have ever had(!)--- so different from your <em>typical Tahitian </em>(ironic, isn't it?) vanilla. I couldn't do it justice by describing it here but recommend that you visit Las Ramblas to experience for yourself.<br /><br />Overall, it was a delicious, casual and fun dining experience which merits a repeat visit.<br /><br />I left so full I haven't had anything to eat yet today, and it's almost noon :O<br /><br />Las Ramblas<br />170 West 4th St (btw. Cornelia & Jones)<br />Online at: <a href="http://www.lasramblasnyc.com/swf/index.swf">http://www.lasramblasnyc.com/swf/index.swf</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-9724060521161532382007-10-16T15:01:00.000-07:002008-02-27T11:05:00.012-08:00Cheap Indian Food--- Cheap Because...You Can't Take It With YouYesterday I had lunch with a work colleague; we ventured outside the office to a 'hidden' Indian restaurant on Greenwich Avenue. There is a lunch special where the plates range from about $6-$9. It's not what I would call exceptional, but for less than $10 and an excuse to diversify from the usual cafeteria fare, it's worth it. She had the saag paneer, I had the chicken saag (we weren't very adventurous, I admit); we ate about half of our entrees each and when we asked for doggy bags, we were denied. Our server said that they "don't wrap up for lunch", and that the reason they were able to offer lunch special prices was somehow attributed to the fact that they don't do doggy bags. How absurd is that? <br /><br />If that's the case, next time I go, I am sharing a plate, and they will get only half my business. Less waste, plus more money in my pocket for tomorrow's lunch--- at the office cafeteria.<br /><br />Chola<br />107 Greenwich Ave<br />Greenwich, CT 06830<br />203-869-0700nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-41029563315542552432007-10-15T11:33:00.001-07:002007-10-15T12:00:29.736-07:00Snack Time: Doritos Collisions!We stopped for gas on our way up to the reservoir and picked up some snacks at the Mobil Mart. I was in the mood for something salty. Enter Doritos Flavor Collisions- featuring two different Dorito flavors in one bag! (Though this may not seem like a major innovation, because I work in Marketing I would guess that this was probably considered a revolution from the Doritos brand team's perspective.)<br /><br />I've eaten an entire bag of Doritos in one sitting, so it was in our best interest to grab the 99-cent bag to share. It combined Zesty Taco with Chipotle Ranch-flavored Doritos. Of the two, Zesty Taco was more memorable (definitely zesty, in a good way!) but Chipotle Ranch wasn't far off the mark (it did taste a lot like Cool Ranch--- again, not a bad thing).<br /><br />Missy Elliot was chosen to help launch Doritos Collisions (also available in Hot Wings & Blue Cheese Flavors)--- the campaign plays off of Elliot's penchant for music mash-ups (combining different styles/genres, not unlike this Doritos proposition of combining flavors). What will those clever Marketing people come up with next? ;)nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-14519992208555005492007-10-15T08:43:00.000-07:002007-10-25T07:56:43.031-07:00Food + FoliageThis past weekend the beau and I went on a hot air balloon ride over the Hudson Valley! We had to wake up hella early (me, 40 minutes before departure, him, 5 minutes) and it was freezing, but absolutely worth it! We launched from Sprout Creek Farm and floated over the Taconic Parkway, observing patches of changing leaves, moving fog, and a rising sun. Growing up in the Hudson Valley, there was always amazing foliage; I've only started to really appreciate it now that I don't live at my parents' house and am not surrounded by it daily (instead, I'm surrounded by the concrete jungle of NYC). Now I try to make a dedicated trip each year to see the leaves at their brightest.<br /><br />After the ride, we stopped by a local farm (Meadowbrook Farm in Wappingers Falls, NY) for apple cider and fresh cider doughnuts. Because we'd been up so early, we snatched up the first fresh dozen of the day. It was absolutely worth being up that early. The doughnuts were warm and chewy (rather than cake-like, as most of us know doughnuts to be) and I could have easily eaten five of them, but limited myself to three ;)<br /><br />In the afternoon, we drove up near Kingston around the Ashokan reservoir. Because the weather has been kind of funky and summer has kept coming back, the leaves haven't really changed as much as they should have by now. However, there are some pops of color against the rolling hills of green. We arrived at the pedestrian walkway over the reservoir just in time for sunset.<br /><br /><a href="http://1.bp.blogspot.com/_fevSjJ7V9EE/RxjT1Jzep7I/AAAAAAAAAAM/CAzkwbF2ZS0/s1600-h/IMG_6304.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/RxjT1Jzep7I/AAAAAAAAAAM/CAzkwbF2ZS0/s320/IMG_6304.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5123077486252304306" /></a> On our way home, we decided to stop for dinner in Rosendale, NY. We decided on Red Brick Tavern, for a casual bite. For an appetizer we had the Chipotle Mango bbq wings- saucy & sticky- just how I like them... and a generous portion (a dozen for about $7) and for mains, the beau went for the Sticky Chicky sandwich (battered chicken cutlet w/prosciuitto and a sticky honey sauce/syrup on a roll) and I had the 'West Coast' pasta (angel hair with olive oil and garlic, with sauteed shrimp, chicken, peppers, eggplant, and sun-dried tomatoes). I was deciding between this and a similar one in a parmesan cream sauce. In an effort to remain healthi-er (than I have been lately), I opted for the West Coast (foregoing the parmesan cream sauce). <a href="http://1.bp.blogspot.com/_fevSjJ7V9EE/RxjXIJzep8I/AAAAAAAAAAU/pa3kq9_K2H0/s1600-h/IMG_6305.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_fevSjJ7V9EE/RxjXIJzep8I/AAAAAAAAAAU/pa3kq9_K2H0/s320/IMG_6305.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5123081111204702146" /></a> Unfortunately, the angel hair pasta was less garlicky and oily than I had hoped and more bland and watery. I also thought that both chicken AND shrimp was a little ambitious--- I would have focused on either shrimp or chicken only. However, I was pleasantly surprised to see that Red Brick had more to offer than just the standard pub eats and was nearly full after my share of the Chipotle Mango wings anyway.<br /><br />Later that night I met with girlfriends, one of whom brought an apple pie she had made with apples she picked at a local farm. The apples were delightfully tart and the crust crunchy and flaky. I went to bed late, but very full and quite content!<br /><br />Meadowbrook Farm<br />29 Old Myers Corners Rd.<br />Wappingers Falls, NY 12590<br />845-297-3002<br /><br />Red Brick Tavern<br />388 Main Street (Route 213)<br />Rosendale, NY 12472<br />845-658-8500<br /><a href="http://www.redbrickrosendale.com/">http://www.redbrickrosendale.com/</a>nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0tag:blogger.com,1999:blog-6626451586451294023.post-33059680695010506072007-07-26T13:32:00.000-07:002008-02-27T12:01:47.995-08:00Pink(berry) is the new Tasti DThe shop owner next door stood outside to watch the queue next door spill out onto the street in front of his space. Judging by the New York women in line, with their Dior sunglasses, Gucci fanny packs, expertly lined lips, and manicured tips--- one might have thought they were there to welcome a new shipment of Birkins. That is, until, the shop owner lamented, “People, it’s only frozen yogurt!”<br /><br />The new temple of frozen yogurt is a West Coast transplant called Pinkberry. With its Avro-Ko-esque design, pure flavors and natural toppings, it proves an interesting juxtaposition with our (not for long?) beloved Tasti-di-Lite counters. I couldn't imagine a queue flowing past the bins of God-knows-how-old neon candies and random assortment of stuffed animals. Pinkberry makes Tasti D look like a fro-yo liquidation outlet.<br /><br />Pinkberry’s proposition is simple- pure flavors of soft-serve frozen yogurt (only 2 options- original yogurt and Green Tea) and natural toppings (fresh fruit, almonds, granola, carob chips and even Cap’n Crunch). Cups come in 3 sizes (5, 8, and 12 oz.). There are also two flavors of smoothies available (I did not see anyone with a smoothie).<br /><br />The beau and I went for an 8 oz. cup Original with 3 toppings ($5.50--- $5.95 total including tax), raspberry, blueberry, and chocolate chip. Having come from a rather filling ‘brunch’ at Viceroy (meatloaf for him, Thanksgiving turkey + mac & cheese for me) , we weren’t sure we’d be able to tackle the treat. However, on this particularly warm New York afternoon, we were especially thankful for the refreshment. The yogurt is different from most frozen yogurts- more sour, and truer to natural yogurt’s flavor, which may make it an acquired taste. However, I think it's the perfect base to balance the natural sweetness of the fruit. The texture was not too creamy, not too icy, yet stayed cold and held its own against the heat.<br /><br />While I’m not sure that it’s really its novelty justifies its price (yogurt + fresh fruit- can’t any of us make this ourselves at home?) , I think Pinkberry will be a welcome addition to the New York snack/dessert scene. It has the potential to raise the profile of fresh-fruit-and-yogurt-as-indulgence. In many countries I’ve visited, fresh fruit is often the dessert of choice on the menu. Why is it that in the US, it’s more often triple chocolate molten lava cake?<br /><br />Could Pinkberry wield its trendiness to generate a social movement and help Americans- namely New Yorkers- get back to dessert basics?<br /><br />Nah... it’s only frozen yogurt.<br /><br />Pinkberry (Various Locations)<br /><a href="http://www.pinkberry.com/html/pbmain.php">http://www.pinkberry.com/html/pbmain.php</a><br /><br />Viceroy<br />160 8th Ave<br />New York, NY<br />212-633-8484<br />No website.nycexpathttp://www.blogger.com/profile/08727319612462506938noreply@blogger.com0