Gosh, Fromagical has been having lots of new cheese crushes as of late -- new local and regional cheesy discoveries is always a good thing! This discovery also hails from Pennsylvania, more specifically Yellow Springs Farm in Chester Springs, PA. Yellow Springs Farm is both a plant nursery and a goat cheese dairy -- an interesting mixture, right? In fact, Yellow Springs is a sustainable farm that aims to conserve and re-establish the "native landscape" bringing the local plants and environment back to life and in turn allowing their goats to graze in the ideal native landscape.
Yellow Springs Farm produces a repertoire of approximately thirteen cheeses ranging from young fresh goat's milk cheeses to raw aged cheeses to cheeses infused with spices and herbs but the most fantastic of their cheeses if you ask me is Red Leaf.
Red Leaf is a semi-firm goat's milk cylindrical disc that has been wrapped and consequently aged in the farm's Sycamore tree leaves that have been soaked in red wine. Bright ivory white on the interior, this cheese is full of classic bright, crisp, citrusy, goaty notes but with the most fantastic earthy, nutty, rustic, red wine nuances from the red wine soaked Sycamore leaves. An elegant marriage of flavor nuances that delights!
Thursday, November 29, 2012
Tuesday, November 27, 2012
Day 936 : It's that time of year again...
As the temperatures drop, my mind drifts to red wine, fire places, cozy comforters, movies, roasted veggies, fondue and clementines. Clementines are in season from late October till February and there is something absolutely fabulous about the bright crisp citrusy-ness of a clementine on a bitterly cold winter day, makes your mind wander to warmer weather and sandy beaches.
So on this rainy / snowy eve, I thought I would propose a simple salad celebrating clementines to make your mind wander to warmer days.
3 - 4 clementines
1 bunch of arugula
1/2 cup of roasted pecans
1/3 cup of Pommegrante seeds
1/3 cup of dried Cranberries
1/3 - 1/2 pound of crumbled Nevat cheese
Homemade Vinaigrette - EVOO, Dijon Mustard, Shallot, Drizzle of Orange Juice,
Salt and Black Pepper to taste.
Nevat is a Spanish pasteurized bloomy rind goat's milk cheese that is semi-firm and dense. Bright, clean and milky with a slightly citrus bent and a smooth sweet finish. Less crumbly than a feta style cheese and more crumbly than a goat's milk cheese yet less creamy than a Brie or Camembert style bloomy rinded cheese. Perfect for salads!
A simple preparation of all of your ingredients topped with your homemade vinaigrette.
Monday, November 26, 2012
Day 935 : Brooklyn Winery
Location : 213 North 8th Street, Williamsburg, NYC.
Brooklyn Winery is a boutique winery that crafts small production wines utilizing local and national grape varietals. The winemaker, Conor McCormack, carefully selects grapes and specific varietals that will allow him to showcase the nuances of distinct wine growing regions' terroir -- whether its the rustic wind-swept breezes of the North Fork's Merlot or the bold big warmth of an Old Vine Zin from Lodi, California or perhaps its the classic Napa Cab, to name a few. He truly likes to let the fruit speak for itself and give you the feeling that you are instantaneously transported to the wine's grape growing region.
Truly a 21st century winery -- the winemaker sometimes crafts only four to five kegs (yes I did just say kegs) of an experimental wine. McCormack even crafted three different styles of Chardonnay to display to his customers that Chardonnays were not all about oak. Oh and let me not forget to tell you folks that there is a wine growler program, the first of its kind in the city. Brooklyn Winery is about play and experimentation, about expanding your wine horizons, trying something new and truly enjoying a glass of wine.
This past Wednesday evening, I had the pleasure of sitting down to sample their three newly released red wines for the Fall and Winter season and with each of those wines, we worked on creating a pairing that we created that third moment -- what one wants to achieve in pairing -- where you take two distinctly separate yet truly fabulous moments (a wine and a cheese) and combine them to create a new and totally remarkable third taste sensation.
Pairing Number #1 : North Fork Blend -- 81% Merlot, 19% Cabernet Franc grown at Sherwood House Vineyards on the North Fork of Long Island. Rustic and earthy yet light and flavorful, this wine is full of round red fruit nuances yet with faintly spicy notes. Light in body, but bold in flavor, Brooklyn Winery's North Fork blend takes the essence of the Merlot and Cabernet Franc grapes and delivers us a lovely wine to enjoy.
To go with this wine, we choose Twig Farm's Goat Milk Tomme, an aged raw goat's milk cheese from West Cornwall, Vermont. This semi-firm cheese is bright ivory white on the interior with a darker grey natural exterior rind. Milky, grassy, with hints of citrus along with a rustic farmsteady, mushroomy, earthy bent. Light in body, yet bold in flavor just like our wine.
Pairing Number # 2 : Old Vine Zinfandel -- 93% Zinfandel, 7% Petite Syrah hailing from Lodi, California. Made with grapes from 50 year old vines, and aged fifteen months in 20% new American Oak, 20% new French Oak, and 60% Neutral Oak. This is wine is big and luscious with a fantastic smoothness, full of dark cherry and black currant notes with hints of an earthy black peppery finish. Definitely tannin forward, this wine will make you want to pause and enjoy -- sensual and round in all the right sort of ways.
To go with this wine, we choose Bonnieville Farm's Mossend Blue from South Albany, Vermont. An aged sheep's milk blue modeled on the classic French Pyrenees style blue -- dense yet crumbly, savory yet sweet, earthy and rustic with a fantastic farmsteady piquance. Sensually spicy with a round depth, the spice in this cheese will find its home with the dark red berry notes in the Old Vine Zin.
Pairing Number # 3 : Cabernet Sauvignon -- A classic Napa Valley Cab aged for 22 months in 20% new American Oak and 80 % Neutral Oak. A balanced and smooth deep dark red full of sensual roundness, hints of blackberry, and toasty oak moments, this wine is all elegance and warmth.
To go with this wine, we choose one of my absolute favorite cheeses, Tarentaise. Crafted by both Thistle Hill Farm and Spring Brook Farm, Tarentaise is a raw Jersey cow milk washed rind, cook curd aged cheese. Modeled on the classic French Alpine style cheeses like Abondance, Tarentaise is nutty, buttery, butterscotchy, caramelly, rustic, earthy and grassy.
Brooklyn Winery currently has a variety of smaller production wines on tap and a few whites available in bottles. Their wine bar on North 8th Street in Williamsburg offers a selection of their wines and is definitely worth a trip.
Brooklyn Winery
213 North 8th
Williamsburg
Brooklyn Winery is a boutique winery that crafts small production wines utilizing local and national grape varietals. The winemaker, Conor McCormack, carefully selects grapes and specific varietals that will allow him to showcase the nuances of distinct wine growing regions' terroir -- whether its the rustic wind-swept breezes of the North Fork's Merlot or the bold big warmth of an Old Vine Zin from Lodi, California or perhaps its the classic Napa Cab, to name a few. He truly likes to let the fruit speak for itself and give you the feeling that you are instantaneously transported to the wine's grape growing region.
Truly a 21st century winery -- the winemaker sometimes crafts only four to five kegs (yes I did just say kegs) of an experimental wine. McCormack even crafted three different styles of Chardonnay to display to his customers that Chardonnays were not all about oak. Oh and let me not forget to tell you folks that there is a wine growler program, the first of its kind in the city. Brooklyn Winery is about play and experimentation, about expanding your wine horizons, trying something new and truly enjoying a glass of wine.
This past Wednesday evening, I had the pleasure of sitting down to sample their three newly released red wines for the Fall and Winter season and with each of those wines, we worked on creating a pairing that we created that third moment -- what one wants to achieve in pairing -- where you take two distinctly separate yet truly fabulous moments (a wine and a cheese) and combine them to create a new and totally remarkable third taste sensation.
Pairing Number #1 : North Fork Blend -- 81% Merlot, 19% Cabernet Franc grown at Sherwood House Vineyards on the North Fork of Long Island. Rustic and earthy yet light and flavorful, this wine is full of round red fruit nuances yet with faintly spicy notes. Light in body, but bold in flavor, Brooklyn Winery's North Fork blend takes the essence of the Merlot and Cabernet Franc grapes and delivers us a lovely wine to enjoy.
To go with this wine, we choose Twig Farm's Goat Milk Tomme, an aged raw goat's milk cheese from West Cornwall, Vermont. This semi-firm cheese is bright ivory white on the interior with a darker grey natural exterior rind. Milky, grassy, with hints of citrus along with a rustic farmsteady, mushroomy, earthy bent. Light in body, yet bold in flavor just like our wine.
Pairing Number # 2 : Old Vine Zinfandel -- 93% Zinfandel, 7% Petite Syrah hailing from Lodi, California. Made with grapes from 50 year old vines, and aged fifteen months in 20% new American Oak, 20% new French Oak, and 60% Neutral Oak. This is wine is big and luscious with a fantastic smoothness, full of dark cherry and black currant notes with hints of an earthy black peppery finish. Definitely tannin forward, this wine will make you want to pause and enjoy -- sensual and round in all the right sort of ways.
To go with this wine, we choose Bonnieville Farm's Mossend Blue from South Albany, Vermont. An aged sheep's milk blue modeled on the classic French Pyrenees style blue -- dense yet crumbly, savory yet sweet, earthy and rustic with a fantastic farmsteady piquance. Sensually spicy with a round depth, the spice in this cheese will find its home with the dark red berry notes in the Old Vine Zin.
Pairing Number # 3 : Cabernet Sauvignon -- A classic Napa Valley Cab aged for 22 months in 20% new American Oak and 80 % Neutral Oak. A balanced and smooth deep dark red full of sensual roundness, hints of blackberry, and toasty oak moments, this wine is all elegance and warmth.
To go with this wine, we choose one of my absolute favorite cheeses, Tarentaise. Crafted by both Thistle Hill Farm and Spring Brook Farm, Tarentaise is a raw Jersey cow milk washed rind, cook curd aged cheese. Modeled on the classic French Alpine style cheeses like Abondance, Tarentaise is nutty, buttery, butterscotchy, caramelly, rustic, earthy and grassy.
Brooklyn Winery currently has a variety of smaller production wines on tap and a few whites available in bottles. Their wine bar on North 8th Street in Williamsburg offers a selection of their wines and is definitely worth a trip.
Brooklyn Winery
213 North 8th
Williamsburg
Sunday, November 25, 2012
Day 934 : A post Thanksgiving Pairing
We got a little side tracked with our Thanksgiving cheese pairings last week but that most certainly does not mean that we cannot resume today with a post Thanksgiving cheese pairing that will take you through the end of the Fall into the Winter, right?
For this pairing, I've chosen one of my absolute favorite local cheeses -- Cooperstown Cheese's Jersey Girl Colby. Crafted with milk from Worcester, New York's Autumn Valley Farm, this raw cow's milk Colby is round, buttery, and creamy. Big and bold, the cheese boasts hints of grassy, earthy, and rustic notes which make this a fantastic late Fall cheese.
Autumn Valley Farm is a strictly grass fed farm meaning that Jersey Girl is only made in the spring and summer months when the cows have available grass to ingest and enjoy. Giving way to the yellowish color of the paste and a dynamic depth of flavor profile, this is a cheese that is very dependent on seasonality in the most fantastic of ways.
So what to serve with this cheese?
How about Qupe Syrah hailing from California's Central Coast?
A classic Central Coast Syrah - a medium bodied red boasting an elegant balance of fruit and spice and acidity -- full of dark red berry fruit and black pepper nuances, this is a perfect companion to our cheese. The round smoothness of the wine will find its counterpart in the round, butteriness of the wine and the rustic earthy notes of the cheese will be complemented by the fruity, spicy, and peppery nuances of the wine.
Fromagical hopes that everyone had a lovely Thanksgiving weekend!
Day 933 : Brunch / Lunch at Print
Fromagical hopes everyone had a lovely Thanksgiving weekend and apologizes about her silence. Stay tuned today for lots of catch up! So lets get right to it!
Located on 11th avenue and 48th street in no-man's land of car dealerships is the Ink 48 hotel, opened approximately two years ago, this hotel is a hidden gem -- rooftop bar views of the Hudson in warmer months at Press lounge and farm to table cuisine in their lobby restaurant at Print. Due to its location, both Print and Press seem to function right below the radar in a good way.
Walking into Print, you are greeted with a warm and inviting room full of natural touches. The menu is a celebration of farm to table cuisine from the region.
To start off, we split their Fall Vegetable Salad which a melange of carrots, parsnips, romanesco cauliflower, radishes, endive, and radicchio. Light yet flavorful, this truly was a celebration of Fall's bounty.
Then we split their frittata, egg whites instead for us, with goat's cheese, roasted tomatoes, basil pesto, and a mixed green salad served with grilled bread. A classic combination of flavors done well with just the right amount of tangy citrusy brightness from the goat's milk cheese with a nice aromatic herbaceous-ness from the basil pesto and a juicy fruity forwardness from the tomatoes.
We also split their stuffed carnival squash with roasted sunchokes, hen of the woods mushrooms, chestnuts, and seasonal vegetables served in a truffle sauce. Sound a little bit like an extension of our salad? Perhaps right? Our first reaction was wow!
Located on 11th avenue and 48th street in no-man's land of car dealerships is the Ink 48 hotel, opened approximately two years ago, this hotel is a hidden gem -- rooftop bar views of the Hudson in warmer months at Press lounge and farm to table cuisine in their lobby restaurant at Print. Due to its location, both Print and Press seem to function right below the radar in a good way.
Walking into Print, you are greeted with a warm and inviting room full of natural touches. The menu is a celebration of farm to table cuisine from the region.
To start off, we split their Fall Vegetable Salad which a melange of carrots, parsnips, romanesco cauliflower, radishes, endive, and radicchio. Light yet flavorful, this truly was a celebration of Fall's bounty.
Then we split their frittata, egg whites instead for us, with goat's cheese, roasted tomatoes, basil pesto, and a mixed green salad served with grilled bread. A classic combination of flavors done well with just the right amount of tangy citrusy brightness from the goat's milk cheese with a nice aromatic herbaceous-ness from the basil pesto and a juicy fruity forwardness from the tomatoes.
We also split their stuffed carnival squash with roasted sunchokes, hen of the woods mushrooms, chestnuts, and seasonal vegetables served in a truffle sauce. Sound a little bit like an extension of our salad? Perhaps right? Our first reaction was wow!
And that was definitely due to the presentation! The mushrooms, sunchokes, and seasonal vegetables were absolutely lovely but we found the squash itself to be needing to be dialed up in terms of its flavor profile somewhat -- perhaps a little more herbs here and a little more roasting there. But overall, when enjoyed all together in one bite, this vegetarian celebration of Fall's bounty came together nicely and boy was it beautiful to look at.
Looking for a nice quiet place to grab a bite on the far west side, this is your place. Perhaps you're going to see a Broadway play and you wanted to have dinner before out of the hussel and bussel of the theatre district or have brunch before heading down to Chelsea -- Print is a lovely option.
Print Restaurant @ the Ink 48 Hotel
653 11th Avenue
Wednesday, November 21, 2012
Day 932 : Thanksgiving
Are you one of the many heading to the airport to get on a plane to head home to loved ones far away? Or maybe you're getting into the car to drive to your favorite aunt's house? Maybe you're hopping on the subway to your close friend's apartment? Are you hosting and are currently in the kitchen baking up a storm?
Any way you look at it -- hopefully you will be spending Fromagical's favorite holiday with family and friends. It's a day to be with your loved ones and to give thanks.
So on this Thanksgiving Eve, Fromagical wants to thank you all for taking the time out of your busy days to read my cheese musings and wants to wish each and everyone of you a very Happy Thanksgiving!
Any way you look at it -- hopefully you will be spending Fromagical's favorite holiday with family and friends. It's a day to be with your loved ones and to give thanks.
So on this Thanksgiving Eve, Fromagical wants to thank you all for taking the time out of your busy days to read my cheese musings and wants to wish each and everyone of you a very Happy Thanksgiving!
Tuesday, November 20, 2012
Day 931 : The Smith Lincoln Center
Location : 63rd and Broadway, in the old Josephina space, kind of diagonally across the street from Lincoln Center and down the block from the Boulud's, that is Bar, Epicerie, and Sud. Opened just over a week ago, branch number three of the casual American brasserie / gastro-pub that originated in the East Village. Think that local neighborhoody gastro bistro in the Marais or even in the 10th arrondissement but situated on the corner of 63rd and Broadway.
The menu is a melange of soups, salads, entrees, pastas, burgers, and the such. Elevated gastro pub food in a fun yet casual and lively environment. A nice selection of wines, cocktails and beers as well, if you fancy a tipple.
So what did we have?
We split their Burrata appetizer served with homemade pesto, fried red peppers, tomato jam and toasted ciabatta. This was delicious and sumptuous burrata -- luscious, creamy, and sensually fabulous. Just the way Burrata should be.
We also split their Tuna Tartar appetizer served with jalapenos and black sesame. Tangy and flavorful, this was a clean and simple interpretation of a classic.
Lastly we split a side of their brussels sprouts which were lovely. Confession - I am having a love affair with brussels sprouts right now. Well, lets be clear, every year when late Fall rolls around, my mind goes to roasted brussels sprouts, there's just something so satisfying about them -- rustic and comforting yet vegetal and fabulous. They bring a smile to my face and at the Smith, they did just so.
Overall, a selection of small tastes of their menu which were quite tasty. I look forward to returning to try a more extensive selection of their dishes.
The Smith Lincoln Center location has the perfect downtown meets uptown feel. Full of bubbly chatter and crowds of people, it is exactly what the neighborhood needs if you ask me.
The Smith
1900 Broadway
NYC
The menu is a melange of soups, salads, entrees, pastas, burgers, and the such. Elevated gastro pub food in a fun yet casual and lively environment. A nice selection of wines, cocktails and beers as well, if you fancy a tipple.
So what did we have?
We split their Burrata appetizer served with homemade pesto, fried red peppers, tomato jam and toasted ciabatta. This was delicious and sumptuous burrata -- luscious, creamy, and sensually fabulous. Just the way Burrata should be.
We also split their Tuna Tartar appetizer served with jalapenos and black sesame. Tangy and flavorful, this was a clean and simple interpretation of a classic.
Lastly we split a side of their brussels sprouts which were lovely. Confession - I am having a love affair with brussels sprouts right now. Well, lets be clear, every year when late Fall rolls around, my mind goes to roasted brussels sprouts, there's just something so satisfying about them -- rustic and comforting yet vegetal and fabulous. They bring a smile to my face and at the Smith, they did just so.
Overall, a selection of small tastes of their menu which were quite tasty. I look forward to returning to try a more extensive selection of their dishes.
The Smith Lincoln Center location has the perfect downtown meets uptown feel. Full of bubbly chatter and crowds of people, it is exactly what the neighborhood needs if you ask me.
The Smith
1900 Broadway
NYC
Monday, November 19, 2012
Day 930 : My New Cheese Crush
This past Saturday, I traveled down to Philly for a night to visit with friends, cheer on folks I knew running the Philadelphia Marathon, and just get a nice little break from NYC.
One of my absolute favorite destinations in Philly is the Reading Terminal Market. Part Chelsea Market, part Union Square Greenmarket, part Smorgasburg but distinctly it's own entity. One can find anything from Amish goods to cookbooks to pickles to Philly cheesesteaks to sushi, salads, local produce and cheeses, and much much more.
Guess what caught my eye first?
The sign that said local cheese!
After sampling a variety of cheeses there were a few that really stuck out for me that were new cheese-explorations that I've not seen available here in New York. But for our purposes here, let's focus on one -- Calkins Creamery's Vampire Slayer. Taken by this cheese's catchy name, I had to try it!
Infused with a blend of herbs and aromatics, this stirred-curd Cheddar is all spice and tang and everything nice. Garlicky notes appear hand in hand with a vegetal herbaceous bent and a round milky creamy, nutty, butterscotchy cheese-y paste. I sometimes find that spice and herb infused cheeses can be slightly overwhelming but Vampire Slayer walks the perfect line of dynamic depth and persistent flavor.
One of my absolute favorite destinations in Philly is the Reading Terminal Market. Part Chelsea Market, part Union Square Greenmarket, part Smorgasburg but distinctly it's own entity. One can find anything from Amish goods to cookbooks to pickles to Philly cheesesteaks to sushi, salads, local produce and cheeses, and much much more.
Guess what caught my eye first?
The sign that said local cheese!
After sampling a variety of cheeses there were a few that really stuck out for me that were new cheese-explorations that I've not seen available here in New York. But for our purposes here, let's focus on one -- Calkins Creamery's Vampire Slayer. Taken by this cheese's catchy name, I had to try it!
Infused with a blend of herbs and aromatics, this stirred-curd Cheddar is all spice and tang and everything nice. Garlicky notes appear hand in hand with a vegetal herbaceous bent and a round milky creamy, nutty, butterscotchy cheese-y paste. I sometimes find that spice and herb infused cheeses can be slightly overwhelming but Vampire Slayer walks the perfect line of dynamic depth and persistent flavor.
Friday, November 16, 2012
Day 929 : Thanksgiving Pairings Day Two
Welcome back to our lead-up to Thanksgiving edition with our next round of pairings featuring an aged creamy goat's milk cheese and a Pinot Gris. A crisper, more refreshing and lighter pairing than yesterday's.
For today's creamy goat's milk cheese, I've chosen one of my Vermont favorites -- Cremont, made by Vermont Creamery. A mixed milk cheese crafted with goat's milk, cow's milk, and a dollop of cow's milk cream. This hockey puck sized disc of creamy cheesy goodness is all milky and bright with grassy, citrusy, lightly buttery notes -- infused with the best Vermont terroir. Mouth coating in the most wonderful of ways -- this cheese combines the classic goat's milk and cow's milk flavor nuances.
And what of our wine partner for today's pairing?
What about Atwater Vineyard's Estate Pinot Gris hailing from the Finger Lakes. Bright, crisp and refreshing with a nice floral acidity with a brilliant floral bouquet of grapefruit, citrus, grass, and ripe summer figs. Light yet rustic, this wine does fabulous dance on your palate.
The bright acidity of the wine will cut through the creaminess of the cheese. The similar flavor nuances in both the wine and the cheese are what makes this the perfect goat cheese pairing - grassy meets grassy and citrusy meets citrusy.
Stay tuned for our blue cheese pairing up later on today!
For today's creamy goat's milk cheese, I've chosen one of my Vermont favorites -- Cremont, made by Vermont Creamery. A mixed milk cheese crafted with goat's milk, cow's milk, and a dollop of cow's milk cream. This hockey puck sized disc of creamy cheesy goodness is all milky and bright with grassy, citrusy, lightly buttery notes -- infused with the best Vermont terroir. Mouth coating in the most wonderful of ways -- this cheese combines the classic goat's milk and cow's milk flavor nuances.
And what of our wine partner for today's pairing?
What about Atwater Vineyard's Estate Pinot Gris hailing from the Finger Lakes. Bright, crisp and refreshing with a nice floral acidity with a brilliant floral bouquet of grapefruit, citrus, grass, and ripe summer figs. Light yet rustic, this wine does fabulous dance on your palate.
The bright acidity of the wine will cut through the creaminess of the cheese. The similar flavor nuances in both the wine and the cheese are what makes this the perfect goat cheese pairing - grassy meets grassy and citrusy meets citrusy.
Stay tuned for our blue cheese pairing up later on today!
Wednesday, November 14, 2012
Day 928 : Getting ready for Thanksgiving?
Can you believe that Thanksgiving is a little over a week away?
I know I sure can't!
This Fall surely zoomed by -- it feels like almost yesterday I was leisurely relaxing with my toes in the Majorcan sand at a peaceful beach on this rugged and rustic Balearic Isle. But back to the present grey British-esque conditions here in Manhattan on this Tuesday afternoon.
Leading up into one of Fromagical's favorite holidays of the year, Thanksgiving, I thought we would present you with a series of seasonal pairings perfect for celebrating with the family, enjoying with friends or with loved ones.
Let's start off with the classic but always fabulous -- Cheddar and Chardonnay pairing.
Before we get into the specific wine and cheese I chose for this pairing, lets discuss why this pairing is so successful. This pairing is all about similar body structures and complimentary flavor and taste nuances. In terms of the body -- the round, buttery, and robust flavors of the wine will find their equal and counterpart in similar flavors in the cheese. Both medium bodied for the most part, the weight of each will play off of the other. In terms of the flavor profile -- the honey, peachy, apricoty, apple, mineral-y, butterscotchy bouquet of the wine will go with the densely buttery rich creamy rustic tang of the cheese.
So which wine did I choose?
How about Channing Daughters Envelope crafted with 66% Chardonnay, 22% Gewurztraminer and 12% Mavasia Bianca grapes. Yes folks this is a white wine but it has the most fantastic deep warm orange-y hue. Dry yet full-bodied, aromatic and juicy yet bright and robust -- this wine does a fantastically exciting dance on the palate. A unique local wine perfect for your Thanksgiving celebration!
And what cheese?
How about Vermont Farmstead's Governor's Cheddar?
Aged for anywhere between one and two years, this Cheddar was originally crafted with the assistance of the Vermont Governor, Shumlin. Crafted in the traditional style, this aged cheddar is tangy and biting yet dense and milky with a butterscotchy, caramelly bent and a floral yet grassy and rustic finish. A crowd pleaser of a cheese excellent for next week's Thanksgiving table.
So which wine did I choose?
How about Channing Daughters Envelope crafted with 66% Chardonnay, 22% Gewurztraminer and 12% Mavasia Bianca grapes. Yes folks this is a white wine but it has the most fantastic deep warm orange-y hue. Dry yet full-bodied, aromatic and juicy yet bright and robust -- this wine does a fantastically exciting dance on the palate. A unique local wine perfect for your Thanksgiving celebration!
And what cheese?
How about Vermont Farmstead's Governor's Cheddar?
Aged for anywhere between one and two years, this Cheddar was originally crafted with the assistance of the Vermont Governor, Shumlin. Crafted in the traditional style, this aged cheddar is tangy and biting yet dense and milky with a butterscotchy, caramelly bent and a floral yet grassy and rustic finish. A crowd pleaser of a cheese excellent for next week's Thanksgiving table.
Stay tuned later for our next pairing with an aged goat's milk cheese!!
Monday, November 12, 2012
Day 927 : Dinner at the NoMad
The NoMad hotel and restaurant opened earlier this year to great acclaim with that downtown chic vibe mixed with an air of uptown elegance -- a few blocks away from the Ace Hotel nestled between the perfume and electronic shops on Broadway in the 20's. The hotel's restaurant is helmed by Daniel Humm of Eleven Madison Park and is meant to be the more casual sibling to his established fine dining restaurant nearby.
Warm and inviting with a lively buzz, the restaurant was divided into two main rooms -- the parlour and the atrium, along with a sleek and sensual bar in the back and a cozy library room space where one could enjoy a drink and a bite. We had the pleasure of being seated at a small round table in the parlour, considered to be one of the quieter areas as sound tends to be amplified in the atrium.
Enough about the space, what about the food?
To start we split three of their appetizers :
First up was their radicchio salad with apples, basil and mozzarella. A unique combination of classic ingredients with an inventive and dynamic flair. The round milkiness of the mozzarella cut right through the vegetal bitterness of the radicchio to form a perfect beginning to the meal.
Along with this salad we had their roasted cauliflower with grapes, cheddar, and marcona almonds. Rustic and warming yet delicate and delightful -- an elegant autumnal delight of flavors.
Lastly we had their tuna prepared two ways -- tartar and tuna belly, served with preserved lemon, Parmesan and kale. Sensual and round with a crisp brightness, this creative appetizer showcased Humm's artistry with flavor combinations.
But perhaps my favorite part of the meal was my roasted butternut squash main. Served roasted with green apple, quinoa, and hen of the woods mushrooms, it was the perfect celebration of Fall encapsulated in a dish. A portion of the quinoa was left crunchy which provided the dish with the most interesting textural dance on your palate. Flavorwise -- the dish was savory and rustic yet elegant and refined.
Each dish was composed with a keen intellect for flavor combinations and boy did they delight! Humm's more casual joint and the NoMad hotel are a welcome addition to the New York dining scene -- an excellent meeting of uptown and downtown in midtown...
The NoMad
1170 Broadway
Warm and inviting with a lively buzz, the restaurant was divided into two main rooms -- the parlour and the atrium, along with a sleek and sensual bar in the back and a cozy library room space where one could enjoy a drink and a bite. We had the pleasure of being seated at a small round table in the parlour, considered to be one of the quieter areas as sound tends to be amplified in the atrium.
Enough about the space, what about the food?
To start we split three of their appetizers :
First up was their radicchio salad with apples, basil and mozzarella. A unique combination of classic ingredients with an inventive and dynamic flair. The round milkiness of the mozzarella cut right through the vegetal bitterness of the radicchio to form a perfect beginning to the meal.
Along with this salad we had their roasted cauliflower with grapes, cheddar, and marcona almonds. Rustic and warming yet delicate and delightful -- an elegant autumnal delight of flavors.
Lastly we had their tuna prepared two ways -- tartar and tuna belly, served with preserved lemon, Parmesan and kale. Sensual and round with a crisp brightness, this creative appetizer showcased Humm's artistry with flavor combinations.
But perhaps my favorite part of the meal was my roasted butternut squash main. Served roasted with green apple, quinoa, and hen of the woods mushrooms, it was the perfect celebration of Fall encapsulated in a dish. A portion of the quinoa was left crunchy which provided the dish with the most interesting textural dance on your palate. Flavorwise -- the dish was savory and rustic yet elegant and refined.
Each dish was composed with a keen intellect for flavor combinations and boy did they delight! Humm's more casual joint and the NoMad hotel are a welcome addition to the New York dining scene -- an excellent meeting of uptown and downtown in midtown...
The NoMad
1170 Broadway
Saturday, November 10, 2012
Day 926 : Birthday Lunch at Vitae
Wow, what a week! A true whirlwind! Unfortunately in that whirlwind, my Fromagical musings fell by the wayside, but fret not my dear friends, we are playing massive amounts of catchup now. Let's continue with the birthday celebrations and today highlight a lunch with a close friend at Vitae.
Vitae opened earlier this year in Midtown, on 46th street, right off of 5th avenue to be precise. Refined cuisine focusing on local and fresh ingredients in a retro yet sleek and warm environment. Inconspicuous on the exterior, walking in one feels like they have turned back the time to the Mad Men era of martini lunches and pencil skirts yet with a contemporary current feel.
The menu was a nice elegant melange of salads, soups, salads, and entrees with a focus on the quality of the ingredients. So what did we have?
Well nothing says a birthday lunch without a glass of celebratory bubbles, right?
Vitae opened earlier this year in Midtown, on 46th street, right off of 5th avenue to be precise. Refined cuisine focusing on local and fresh ingredients in a retro yet sleek and warm environment. Inconspicuous on the exterior, walking in one feels like they have turned back the time to the Mad Men era of martini lunches and pencil skirts yet with a contemporary current feel.
The menu was a nice elegant melange of salads, soups, salads, and entrees with a focus on the quality of the ingredients. So what did we have?
Well nothing says a birthday lunch without a glass of celebratory bubbles, right?
With our bubbles, we split two lovely appetizers and their cheese selection.
First up was their seared diver scallop served with cauliflower, golden raisins and cashews and topped with a Thai curry sauce. Delicate, sensuous, inventive, and subtle with a rustic sweetness. A beautiful flavor combination that brought to light each and every of ingredient in the dish. We were off to a great start!
What was next?
Their grilled octopus, with roasted celeriac and apple topped with pickled celery hearts. A warm and comforting dish yet sleek and refined. The roasted apple paired with the grilled octopus was a unique and bold preparation that delighted.
The perfect blend of rustic and inventive, classic yet creative dishes and then there was of course their cheese selection! Their cheeses were a mixture of local producers like the Rainbow Ridge Meriden, a firm cow's milk cheese, along with overseas greats like Gorgonzola, Prefere de Montages and a Fiore Sardo.
Not familiar with Prefere de Montages?
Are you a fan of Reblochon? The absolutely decadent washed rind creamy French stinker? Then you need to try this cheese. Hailing from the Rhone-Alps, this cow's milk round is round, buttery, creamy yet rustic, barnyardy, and fabulously stinky. Great with a glass of big, bold, red wine!
Overall, a lovely meal with a great friend in a new place in Midtown that's worth the trip whether its for a business lunch, a pre-theatre meal, or a quiet dinner.
Vitae
4 East 46th Street
Wednesday, November 7, 2012
Day 925 : Birthday Dinner at Marea
Just east of Columbus Circle, on Central Park South, sits Michael White's homage to seafood -- Marea. Meaning 'tide,' in Italian, this elegant yet discreet, warm and welcoming restaurant is one of the city's loveliest fine dining spots, at least in my humble opinion. This past Monday, I had the pleasure of dining there as a pre-birthday dinner and boy what a treat.
The menu features a selection of crudos, an extensive offering of oysters, fish centric appetizers, White's infamous pastas, and entrees from the land and sea.
We started off the evening right with glasses of fabulous pink bubbles in the form of Franciacorta Brut Rose. Crafted with 100% Pinot Noir Grapes, this crisp, dry and bright sparkling hailing from Lombardy is an absolute delight. With a bouquet of summertime peaches, roses, cranberry, honey, and toasty nutty notes, we were off to a great beginning.
So what did I have?
I started off with their Nova Scotia Lobster, Burrata, Eggplant al funghetto, and basil antipasti which was bright and flavorful with a fantastically decadent sumptuous roundness. A bold and inventive combination of flavors that just hit it out of the ballpark. Each morsel just melted in your mouth in the most sensual of manners. Great with the crisp, bright acidity of the Franciacorta.
It was going to be hard to top that but the following course was just as beautiful in a completely different rustic and earthy, yet big and bold manner. Next up I had the grilled octopus with smoked potatoes, pickled red onions, radish, chilies and tonnato. Confession -- I absolutely adore octopus and if its on a menu at a restaurant, I will more than likely order it. This preparation was elegant and bursting with flavor.
After these two delicious courses, what was next on the four course tasting?
The Florida Red snapper served with seasonal squash, mustard greens, radish, pumpkin seeds and Parmesan. A bold combination of flavors composed in a beautiful manner.
To finish up -- no candles and singing thank you very much but instead a selection of Italian cheeses including La Tur, Caciocavallo, Pecorino, Blu del moncenisio and more.
An elegant and inventive celebratory meal at a wonderful restaurant. What a great way to kick off my birthday! Stay tuned tomorrow for two other birthday meals!
Marea
240 Central Park South
The menu features a selection of crudos, an extensive offering of oysters, fish centric appetizers, White's infamous pastas, and entrees from the land and sea.
We started off the evening right with glasses of fabulous pink bubbles in the form of Franciacorta Brut Rose. Crafted with 100% Pinot Noir Grapes, this crisp, dry and bright sparkling hailing from Lombardy is an absolute delight. With a bouquet of summertime peaches, roses, cranberry, honey, and toasty nutty notes, we were off to a great beginning.
So what did I have?
I started off with their Nova Scotia Lobster, Burrata, Eggplant al funghetto, and basil antipasti which was bright and flavorful with a fantastically decadent sumptuous roundness. A bold and inventive combination of flavors that just hit it out of the ballpark. Each morsel just melted in your mouth in the most sensual of manners. Great with the crisp, bright acidity of the Franciacorta.
It was going to be hard to top that but the following course was just as beautiful in a completely different rustic and earthy, yet big and bold manner. Next up I had the grilled octopus with smoked potatoes, pickled red onions, radish, chilies and tonnato. Confession -- I absolutely adore octopus and if its on a menu at a restaurant, I will more than likely order it. This preparation was elegant and bursting with flavor.
After these two delicious courses, what was next on the four course tasting?
The Florida Red snapper served with seasonal squash, mustard greens, radish, pumpkin seeds and Parmesan. A bold combination of flavors composed in a beautiful manner.
To finish up -- no candles and singing thank you very much but instead a selection of Italian cheeses including La Tur, Caciocavallo, Pecorino, Blu del moncenisio and more.
An elegant and inventive celebratory meal at a wonderful restaurant. What a great way to kick off my birthday! Stay tuned tomorrow for two other birthday meals!
Marea
240 Central Park South
Monday, November 5, 2012
Day 924 : Brunch at the Atlantic Grill
The Atlantic Grill opened close to two years ago basically around the corner from my house and it took me till now to have stopped in for a meal. Part of the BR Guest group, this seafood centric restaurant has sister locations both on the Upper East Side and in Atlantic City. But back to the Upper West Side outpost for Sunday brunch for the moment.
Packed, slammed, crowded -- whichever way you look at it, it was insanely busy and instead of making the crowds more comfortable with wait times for tables, drinks, and food, the wait staff was buzzing about the room, not able to keep up. The room itself was warm and welcoming and our petite table near what was at one time a sushi bar was completely fine.
The menu was a mixture of brunch staples, lunch classics along with a raw bar and a selection of sushi. I went for a simple classic omelet -- wild mushrooms and goat's milk cheese with egg whites please for me. Served with homemade hash browns -- it was simple and flavorful. Feeling more in a benedict mood, one of my dining companions had their crab cake benedict which is supposed to be fabulous. Maybe you're not in an egg mood --then go for their pumpkin pancakes with homemade cranberry preserve and pumpkin seeds -- Fall in a breakfast dish!
Overall, classic, neighborhoody, simple, straight-forward cuisine.
The Atlantic Grill
49 West 64th Street
NYC
Packed, slammed, crowded -- whichever way you look at it, it was insanely busy and instead of making the crowds more comfortable with wait times for tables, drinks, and food, the wait staff was buzzing about the room, not able to keep up. The room itself was warm and welcoming and our petite table near what was at one time a sushi bar was completely fine.
The menu was a mixture of brunch staples, lunch classics along with a raw bar and a selection of sushi. I went for a simple classic omelet -- wild mushrooms and goat's milk cheese with egg whites please for me. Served with homemade hash browns -- it was simple and flavorful. Feeling more in a benedict mood, one of my dining companions had their crab cake benedict which is supposed to be fabulous. Maybe you're not in an egg mood --then go for their pumpkin pancakes with homemade cranberry preserve and pumpkin seeds -- Fall in a breakfast dish!
Overall, classic, neighborhoody, simple, straight-forward cuisine.
The Atlantic Grill
49 West 64th Street
NYC
Saturday, November 3, 2012
Day 923 : At the end of a week unlike any other...
What a week! Starting with a marathon in Washington DC, the effects of Hurricane Sandy and ending with the cancellation of the New York marathon -- it truly has been a week like none other. Tonight, with the power restored to most of downtown Manhattan, if you are in New York City, take the time to eat out and patronize your local restaurant. Maybe you're in need of some celebratory cheese for the fact that you now have power for your refrigerator and if that's the case then here's a few of the shops that are open tonight :
Saxelby's Cheese and the other shops in the Essex Street Market are open till 7pm tonight
Both of Murray's Cheese locations are ready for business
Beecher's seems closed as they aren't answering their phones
Lucy's Whey is open till around 7:30
Bedford Cheese Shop in both Manhattan and Brooklyn.
No answer at Stinky Brooklyn
To name a few of the options for your "OMG I have power" celebration. All of the businesses in and around New York City that have been affected by the hurricane will appreciate any and all patronage you are able to pay them. It's the time to give back -- through volunteering, donating clothing, food, and money, and of course by patronizing your local businesses.
Fromagical wishes you a wonderful weekend and a speedy recovery to those suffering.
Thursday, November 1, 2012
Day 922 : In need of something comforting?
After the events of this week in and around New York City and the sudden chill in the air along with the grey overcast skies, it seems like just the right time for something warm and comforting, rustic and delicious. If you do not have any electricity to cook, then I encourage you to go out to your local restaurants or trek uptown to eat and patronize the small businesses that make our city run. The financial losses felt because of Hurricane Sandy's effects in the previous days and the days and weeks to come will be tremendous and every little bit counts.
If you do have power, heat, and water then you are definitely one of the lucky ones and I suggest celebrating and inviting a few friends over to have a roasted pumpkin fondue :
1 Pumpkin - with a cleaned interior
EVOO
Shallot - diced
Rosemary
Oregano
1/2 lb of grated Gruyere
1/2 lb of grated Emmental
1/2 lb of grated Parmesan
1/2 lb of grated Comte
1/2 cup of buttermilk
1/2 cup of cream
Sea Salt
Black Pepper
Bay Leaves
Sage
Garlic
Baguette
Preheat your oven to 350 degrees. Once you have cleaned your pumpkin out -- rub the interior with olive oil and place one diced shallot and one diced clove of garlic at the bottom. Then take your cheeses and herbs and mix in with a half of a cup of buttermilk. a half cup of cream and a quarter of a cup of water. Pour mixture into your pumpkin. Place top on and bake for between thirty five and forty five minutes. Take out and enjoy with toasted morsels of baguette and a nice glass of red wine.
Fromagical's thoughts and prayers will be with everyone recovering from this week's storm.
If you do have power, heat, and water then you are definitely one of the lucky ones and I suggest celebrating and inviting a few friends over to have a roasted pumpkin fondue :
1 Pumpkin - with a cleaned interior
EVOO
Shallot - diced
Rosemary
Oregano
1/2 lb of grated Gruyere
1/2 lb of grated Emmental
1/2 lb of grated Parmesan
1/2 lb of grated Comte
1/2 cup of buttermilk
1/2 cup of cream
Sea Salt
Black Pepper
Bay Leaves
Sage
Garlic
Baguette
Preheat your oven to 350 degrees. Once you have cleaned your pumpkin out -- rub the interior with olive oil and place one diced shallot and one diced clove of garlic at the bottom. Then take your cheeses and herbs and mix in with a half of a cup of buttermilk. a half cup of cream and a quarter of a cup of water. Pour mixture into your pumpkin. Place top on and bake for between thirty five and forty five minutes. Take out and enjoy with toasted morsels of baguette and a nice glass of red wine.
Fromagical's thoughts and prayers will be with everyone recovering from this week's storm.
Subscribe to:
Posts (Atom)