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Zagat Featured Blog: New York City

Sud de France Festival: New York City 2013

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Languedoc-Roussillon is one of the 27 regions of France. It comprises five areas, and borders the other French regions of Provence-Alpes-Côte d’Azur, Rhône-Alpes, Auvergne, Midi-Pyrénées on the one side, and Spain, Andorra and the Mediterranean Sea on the other side. It is the southernmost region of France.

They will take over New York City to let food enthusiasts to discover the delights and culture of Languedoc-Roussillon thanks to the Sud de France Festival, which runs from Sunday, June 2nd to Sunday, June 23rd, 2013. This festival has large diversity of events ranging from wine classes to concerts, wine tastings, seminars, festive bus tours and local restaurant events that has wine pairing dinners and brunch like places at Calliope and The Pines.

For more information and tickets, please head to their official website: http://www.festival-suddefrance.com/Events.181.0.html

“Uncommonly Fabulous” Dinner at The James Beard House

Inside the kitchen: Executive Chef/Partner Alfred Portale of Gotham Bar & Grill (NYC) My menu - a proof copy
Inside the kitchen with The Common Man Restaurant team and Chef Alfred Portale tasting the hors d’oeuvres and my (proof copy) menu

This is my third time as a guest to dine at the James Beard House (the first was the 125th Anniversary Dinner of Mercedes Benz and more recently for Joanne Chang’s afternoon tea), as my friend “O” was gracious to invite me as his guest.

This particular dinner was cooked by Executive Chef/Co-Owner Adam Longworth (and his wife/Co-Owner Lorien Wroten who is general manager and this evening’s wine director) of The Common Man Restaurant in Sugarbush, Vermont and Pastry Chef Ron Paprocki Gotham Bar & Grill in New York City. Both chefs collaborated (for the first time) essentially because they (or for Chef Longsworth, did) work for Chef Alfred Portale of Gotham Bar & Grill.

Chef Portale did make a visit during the cocktail/hors d’oeuvres hour, talking to the chefs and inquiring how it was made, and talk to some of the guests.

Fava bean purée with mint on toasts Eggplant caponata crostini
BLT "sandwiches" Foie gras pastrami crostini
Hors d’oeuvres (starting from top left): Fava bean purée with mint on toasts, Eggplant caponata crostini, BLT “sandwiches”, Foie gras pastrimi crostini

Out in the garden (it was a glorious, summer-like Tuesday evening), guests mingled and sipped over a refreshing, not too effervescent Château de Lavernette Granit Brut Nature NV. We had spoons of refreshingly tart hamachi crudo with orange, cucumber, and avocado, crostinis of hearty eggplant caponata, robustly spiced foie gras pastrami (think foie gras blended with pastrami seasonings), creamy and minty fava bean toasts, and arguably, the kind of flat tasting spoons of BLT “sandwich”.
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Afternoon Tea at St. Regis New York: Astor Court

At the lounge area of Astor Court Interior of Astor Court
The afternoon tea spread
Interior of Astor Court and its lounge; our full spread of afternoon tea

Afternoon Tea at the St. Regis New York Hotel, an historic Manhattan landmark at 55th and 5th Avenue, serves as the perfect oasis from the frenzy of New York City to the calm of a centuries-old British tradition – for Mother’s Day.

As my mother and I sat in the luxurious Petit Salon sipping various blends of teas and enjoying an assortment of pastries and desserts, it seemed like the chaos of the city just outside the hotel’s doors was hundreds of miles away. In fact, it was quite a jolt to our system upon returning to the city’s streets after 90 minutes of solitude.

Finger sandwiches: Pastrami, Salmon on pumpernickel, Chicken Salad, Cucumber with dill cream cheese, Egg salad The tier of sweets
Pouring the "Lemon Mango Tango" tea My mom's "Lemon Mango Tango" tea
The lovely harpist
First “course” of finger tea sandwiches, Tower of sweets, and my mother’s Lemon Mango Tango tea (during and after pouring), and the lovely harpist performing near my table

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Sheraton’s Toast Around the World/Social Hour 2013

Toast Around the World Magnums of Nicolas Feuillatte Champagne
Looking down to the lower floor of the Penthouse Suite Sunset coming down on the west side of Manhattan
Actress Debra Messing

Two nights ago, I was invited to the Penthouse Suite of Sheraton Times Square to celebrate the second year of Sheraton Social Hour (links to their Facebook page), sponsored by one of my favorite Champagnes, Nicolas Feuillate.

Like last year, the party was fabulous – good food, very good wines, we’re all in a gorgeous suite that has views of Times Square, a glimpse of Central Park, and the Hudson River. And we had a celebrity to mingle with us normal folk. (This year was the beautiful actress, Debra Messing, as seen above.)
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Mother’s Day Brunch

Happy Mother's Day! Table setting with a view at my balcony
My gift to my mom and the spread for Mother’s Day brunch

The past weekend for Mother’s Day, my mom wanted a home cooked brunch with the entire family. Since we’re a hungry bunch and my mom did not care what kind of cuisine, we cooked a hodgepodge of dishes that satisfied our cravings.
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Hario NXA-5 Coffee Siphon NEXT

Hario NXA-5 Coffee Siphon NEXT Hario NXA-5 Coffee Siphon NEXT

Hario is a 91-year old heat resistant glass maker for coffee and tea. Their first siphon was released in 1957. Ever since, they’ve created a number of coffee brewers that I’ve learned to love and understand the many techniques to create a delicious cups of coffee.

Their newest release, Hario Coffee Siphon NEXT (Model # NXA-5, 20-ounce capacity) it’s an improvement of their original siphon. First is the metal filter. The material conventionally used for the siphon filter is cloth or cotton flannel. The flannel filter is most suitable for extracting a clean cup of coffee and it’s capable of extracting more body, providing depth in flavor, which results in a complex and enjoyable final cup. Clean up is easier, you’d simply rinse the filter with soap and water and store for later use. (The original flannel filter version is reusable but tedious to clean.)

The next improvement is the scale marks on the glass ball and it’s ergonomically improved silicone handle. The latter achieves an easy-to grip, heat and slip resistant handle.

New York Culinary Experience 2013

International Culinary Center, SoHo, NYC Breakfast spread of various cheeses, sliced fruit, croissants and muffins
Exterior of International Culinary Center; breakfast spread

This is my second year attending to the New York Culinary Experience (NYCE) weekend and it’s an absolute pleasure to be surrounded with curious and avid food enthusiasts who are eager to learn something new or at least gain some insight or useful cooking/baking tips from different chefs.
(If you’re curious about last year, here’s my recaps of Day 1 and Day 2.)

I’ve noticed this year’s breakfasts were the sublime croissants that transports me back to Paris. They were perfectly burnished and incredibly flaky and buttery. I almost did not care for anything else except for the well, thought out cheese tray.

Chef Jean-Georges Vongerichten At Jacques Torres assisting rolling out the chocolate fondant at his "Cake Decorating and Chocolate Work" class
Chef David Bouley
Chefs: Jean-Georges Vongerichten, Jacques Torres, and David Bouley

The New York Culinary Experience is hosted by New York magazine and the International Culinary Center, the New York Culinary Experience offers people the chance to cook side-by-side with some of the world’s most renowned chefs.

Here’s some of my highlights of this particular weekend…
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Bulleit Bourbon Paired Dinner at Ruth’s Chris Steakhouse (NYC)

Inside the lounge Floral arrangement at the front desk
My Mint Julep Making Mint Julep
Bacon wrapped scallops with couscous, bell pepper sauce
At Ruth’s Chris Steakhouse Lounge; Mint Julep made with Bulleit Bourbon paired with Bacon wrapped scallops with couscous, bell pepper sauce

Last week I attended to Bulleit Bourbon paired dinner at Ruth’s Chris Steakhouse in Midtown West. If you’ve recalled in my recent review (on my Easter gift guide), they create very good bourbons that are robustly spicy with vanilla end notes.

Honoring their flagship bourbon and it was the Kentucky Derby that weekend, they started with mint juleps made with the Bulleit Bourbon. Super refreshing that has a resonating, spicy roundness of its bourbon. It works very well with the bacon wrapped scallops with couscous and bell pepper sauce.
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Prosciutto di Parma’s 50th Anniversary Party at Osteria Morini

Exterior of Osteria Morini Chef Michael White
Hand slicing the 30 month aged Prosciutto di Parma
Osteria Morini’s exterior, Chef/Co-Owner Michael White & Hand Carving 30-month aged prosciutto di Parma

Prosciutto di Parma threw their 50th Anniversary party at Osteria Morini.

Magnum bottles of Fattoria Paradiso Sangiovese di Romagna 1993 Pouring the Melone e Prosciutto Cocktail Lafayette Negroni
Pecorino Dolce and my plate of Prosciutto di Parma
Magnum bottles of Fattoria Paradiso Sangiovese di Romagna 1993, Various cocktails, Pecorino Dolce and my plate of Prosciutto di Parma

Since this is a prosciutto party, almost everything served have touches of that beloved, cured Italian ham – even the cocktails and desserts.

The Melone e Prosciutto cocktail is composed of melon infused El Dorado Rum, Cocchi Americano, Elcone Sherry, melon purée, with a smoked salt and Prosciutto rim. Initially salty and crunchy from the rim but generally, it’s on the sweet and fruity side but still very delicious. Despite the fact the Lafayette Negroni does not have any prosciutto in it, this was pretty damn refreshing and balanced between the sweet and bitter. There was also a really fantastic Fattoria Paradiso Sangiovese di Romagna 1993 (served from magnum bottles) that was still very big but refined and toned a bit because of its aging on the shelf and vintage.

To ease the alcohol in my stomach, I’ve had various delicious, Pecorino cheeses and of course, full bodied, flavorful, thinly sliced Prosciutto di Parma of multiple aging times (ranging from 18 to 30 months).
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