This weekend was a big whirlwind of catching up with old friends, lots of good times spent over shared food and drinks especially at brunch both yesterday and today. Brunch is a quintessential weekend meal -- leisurely, lovely, and laid back. Each brunch had a completely different feel but was distinct and delish in its own manner.
Yesterday a group of us dined at Peels, the Southern influenced restaurant owned by the team behind Freeman's. Known for their biscuits, go for a homemade buttermilk biscuit "built" to order -- scrambled eggs or avocado or cheese and bacon, you name it, you can add it to your flaky baked delicacy. Not in the mood for a homemade biscuit, they have a nice selection of salads, sandwiches, egg based dishes and quite the extensive selection of bloody mary's. I had their red quinoa salad with asparagus, kale, and a lemony dressing topped with crumbled blue cheese - light and flavorful with just the right rustic vegetal kick and a glass of Brut. This was definitely more lunch than brunch -- a lively and bustling environment with a menu that is guaranteed to please.
On the other hand, today was much more breakfast than lunch -- after a failed attempt of dining at Hotel Chantelle on the Lower East Side, we ended up at Schiller's, Keith McNally's Parisian influenced cafe on Norfolk and Rivington. A tried and true joint with excellent cocktails, a nice French bistro and English pub influenced menu, a chill vibe that transports you to the streets of the Marais. Definitely order their blood orange mimosa, it's the most excellent riff on the classic brunch drink. I had their eggs Norwegian -- poached, with smoked salmon and melted Gruyere instead of hollandaise -- a straight forward brunch dish executed well in a fun environment with the European soccer cup live, this was a perfect way to spend a Sunday afternoon with a good friend.
Brunch to me is all about relaxing, catching up with friends and enjoying the weekend day -- each of these meals was just that.
Peels
325 Bowery
NYC
Schiller's
131 Rivington Street
NYC
Sunday, June 10, 2012
Friday, June 8, 2012
Day 836 : Cocktail hour chez moi
Last night I had a few friends over for rose wine and summery nibbles -- light, flavorful and fresh food accompanied by crisp fruit forward rose and great company.
So what did I make?
To start off I made a strawberry, cherry tomato, and basil burrata salad topped with a drizzle of EVOO and some sea salt. This was accompanied by some rosemary olive oil infused crackers, a melange of olives and roasted walnuts.
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So what did I make?
To start off I made a strawberry, cherry tomato, and basil burrata salad topped with a drizzle of EVOO and some sea salt. This was accompanied by some rosemary olive oil infused crackers, a melange of olives and roasted walnuts.
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What else did we have?
A homemade flatbread pizza topped with Vermont Butter & Cheese's herb chevre, sliced zucchini and yellow summer squash, roasted walnuts, basil, and aged Parmesan topped with a drizzle of EVOO, crushed red pepper and sea salt. Rustic, aromatic, and flavorful yet bright, light, and fresh. The perfect summertime flatbread!
Here's to a great weekend folks!
Thursday, June 7, 2012
Day 835 : Dinner at Forager's City Table - A little less cheese and a little more Asian influenced cuisine
Forager's originated as Dumbo's fantastic grocery and marketplace. Not that long ago, they opened a Manhattan outpost replete with a grocery and a sit down restaurant -- farm to table cuisine with an Asian bent. As you walk in, you are welcomed by the alluring wares of the grocery portion, but keep going to the sleek and simple seated area in the back -- rustic barn decor meets city chic here.
An elegant menu of inventive dishes each truly unique in their creativity!
As there were a few of us we were able to split a variety of their dishes to start so we could really try a sampling of their offerings. We started with their warm peanuts and cashews infused with chili, ginger, lemongrass, and herbs. Spicy and tangy, these were addictive, that's for sure! We also tried two of their salads: the house cured anchovy and radish salad served with foragers farm butter crunch lettuces along with their spring hearts salad which was composed of artichokes, asparagus, hearts of palm, escarole, and topped with a foragers farm egg and a deconstructed pesto herb sauce. The anchovy salad was less about the anchovies and more about the crisp freshness of the lettuce leaves -- lacking in some flavor punch, it was a celebration of our local green bounty. The spring heart salad was aromatic and vegetal and delish, it packed a nice punch but really allowed each of the veggies the opportunity to sing!
I then had their organic black pepper tofu accompanied with balsamic glazed dinosaur kale and we all split a variety of their vegetable sides. The tofu was flavorful yet delicate and the kale was the perfect dark leafy green counterpart to complement the aromatics of the tofu and balsamic.
Overall the meal was delish and understated in an elegant manner just like the space it was served in. There are very few restaurants around town that I know who can really leave the ingredients to shine on their own and that is what Forager's City Table does -- its really about bringing the farm fresh ingredients to the fore.
Forager's City Table
300 West 22nd Street
NYC
An elegant menu of inventive dishes each truly unique in their creativity!
As there were a few of us we were able to split a variety of their dishes to start so we could really try a sampling of their offerings. We started with their warm peanuts and cashews infused with chili, ginger, lemongrass, and herbs. Spicy and tangy, these were addictive, that's for sure! We also tried two of their salads: the house cured anchovy and radish salad served with foragers farm butter crunch lettuces along with their spring hearts salad which was composed of artichokes, asparagus, hearts of palm, escarole, and topped with a foragers farm egg and a deconstructed pesto herb sauce. The anchovy salad was less about the anchovies and more about the crisp freshness of the lettuce leaves -- lacking in some flavor punch, it was a celebration of our local green bounty. The spring heart salad was aromatic and vegetal and delish, it packed a nice punch but really allowed each of the veggies the opportunity to sing!
I then had their organic black pepper tofu accompanied with balsamic glazed dinosaur kale and we all split a variety of their vegetable sides. The tofu was flavorful yet delicate and the kale was the perfect dark leafy green counterpart to complement the aromatics of the tofu and balsamic.
Overall the meal was delish and understated in an elegant manner just like the space it was served in. There are very few restaurants around town that I know who can really leave the ingredients to shine on their own and that is what Forager's City Table does -- its really about bringing the farm fresh ingredients to the fore.
Forager's City Table
300 West 22nd Street
NYC
Tuesday, June 5, 2012
Day 834 : Event Alert - Cheesemonger Invitational
On June 23rd, Long Island City will have the pleasure of welcoming the third annual Cheesemonger Invitational! A competition of epic portions! Cheesemongers from forty different cheese shops will compete in eight head to head battles to crown one reigning cheese! There will be refreshments provided by Steve Jones who has been in the cheesemonger world for fifteen years and now runs a very well established cheese bar out of Portland, Oregon.
So why go?
Because how often do you really get to see cheesemonger competitions? And realistically it will be pretty cool to see people from all the world compete to win this coveted title! And also, if you live in any one of the five boroughs, it's pretty convenient!
Get your tickets here while they last: https://www.brownpapertickets.com/event/246891
So why go?
Because how often do you really get to see cheesemonger competitions? And realistically it will be pretty cool to see people from all the world compete to win this coveted title! And also, if you live in any one of the five boroughs, it's pretty convenient!
Get your tickets here while they last: https://www.brownpapertickets.com/event/246891
Monday, June 4, 2012
Day 833 : Fast, Easy, Fresh Meals for One
Tonight is a perfect night for a glass of red wine and something warming, right? Despite the fact that it is apparently June it barely feels like its the beginning of May.
How about a warm salad to comfort you from the inside out? What goes into our salad tonight you might be wondering?
Farro -- found at Fairway, Whole Foods, and pretty much any specialty store
Arugula
Caramelized Onions
Garlic
Roasted Beets
Parsley
Walnuts
Old Chatham Sheepherding Company's Ewe's Blue -- A New York State sheep's milk blue that is creamy and round with nice tangy piquant notes and the perfect spicy counterpart to your nutty, vegetal, aromatic salad.
Aged Balsamic Vinegar
EVOO
Sea Salt
To assemble this salad start by preheating your oven to 350 degrees and chopping up your beets. Toss with some EVOO, chopped up garlic, parsley, and sea salt. Roast for approximately forty minutes or until tender. While your beets are cooking, boil a pot of salted water to cook your farro. Cook the farro in the same manner as you cook rice. With those two cooking, grab a saute pan and and dice up a half of an onion and cook with EVOO over low heat till caramelized. Just before the onions are finished, toss in a handful of chopped parsley and a 1/3 of a cup of roasted walnuts. Blend together over low heat for approximately three to five minutes. Take this mixture and combine with your cooked farro. Let sit while you are waiting for the beets to finish. Next up combine everything together -- mix in your beets, a handful of arugula for that green aromatic kick and of course your blue cheese. Top with a small drizzle of EVOO and aged Balsamic Vinegar. Enjoy with a medium bodied red, perhaps a Cotes du Rhone.
How about a warm salad to comfort you from the inside out? What goes into our salad tonight you might be wondering?
Farro -- found at Fairway, Whole Foods, and pretty much any specialty store
Arugula
Caramelized Onions
Garlic
Roasted Beets
Parsley
Walnuts
Old Chatham Sheepherding Company's Ewe's Blue -- A New York State sheep's milk blue that is creamy and round with nice tangy piquant notes and the perfect spicy counterpart to your nutty, vegetal, aromatic salad.
Aged Balsamic Vinegar
EVOO
Sea Salt
To assemble this salad start by preheating your oven to 350 degrees and chopping up your beets. Toss with some EVOO, chopped up garlic, parsley, and sea salt. Roast for approximately forty minutes or until tender. While your beets are cooking, boil a pot of salted water to cook your farro. Cook the farro in the same manner as you cook rice. With those two cooking, grab a saute pan and and dice up a half of an onion and cook with EVOO over low heat till caramelized. Just before the onions are finished, toss in a handful of chopped parsley and a 1/3 of a cup of roasted walnuts. Blend together over low heat for approximately three to five minutes. Take this mixture and combine with your cooked farro. Let sit while you are waiting for the beets to finish. Next up combine everything together -- mix in your beets, a handful of arugula for that green aromatic kick and of course your blue cheese. Top with a small drizzle of EVOO and aged Balsamic Vinegar. Enjoy with a medium bodied red, perhaps a Cotes du Rhone.
Sunday, June 3, 2012
Day 832 : A Down South Recap
I just returned to hustle and bustle from the quiet peaceful milieu of Tryon, North Carolina -- the largest town in the Blue Ridge Mountains. At 1700 people, this was quite the shift from day to day life in NYC and boy was it exactly what I needed -- hiking, running, swimming, plenty of outdoor time, very close friends, good food, good times, and a nice dosage of relaxing! Located about an hour and a half drive from Charlotte and forty five minutes from Asheville, this small town was all Southern outdoorsy charm. Although we did not have the time to visit any of the local creameries on our whirlwind of a weekend, we did have the pleasure of sampling a few local cheeses.
The first of which was crafted by Looking Glass Creamery in Fairview, NC -- a small family operated creamery producing raw goat and cow's milk cheeses utilizing locally sourced milk from neighboring farms. Their cheese line includes a fresh chevre, a feta, one aged goat's milk cheese, Ellington; Pack Square (a semi-aged cow's milk Brie style cheese), and a firm aged cow's milk cheese, Chocolate Lab. This weekend we had the pleasure of trying their Ellington, modeled on the classic firm aged ash ripened goat's milk pyramids of the Loire Valley, following in the footsteps of many other American artisanal goat's milk ash ripened cheeses. But Ellington was truly its own cheese - bright and fresh, grassy and honest, light and tangy, firm and chalky, this cheese just screamed "Please pair me with a glass of Sancerre on a hot summer day!" Infused with the local terroir, this cheese was an excellent example of the quality small production goat's milk cheeses being produced in North Carolina.
The other two cheeses we had the pleasure of trying were both crafted by Chapel Hill Creamery in its namesake town of Chapel Hill. A small farm and cheesemaking facility specializing in cow's milk cheeses, this local farm favors strictly Jersey cows for their milking and cheese production season from March till December. They craft a fresh mozzarella, a farmer's cheese, a camembert style cheese, a feta and two washed rind cheeses -- Hickory Grove and Calvander. Hickory Grove was a tomme style, semi-firm wash rind cheese full of grassy, barnyardy, farmsteady rustic notes and a toasty buttery finish. Great with one of the local beers, perhaps the Highland Brewery's Kashmir IPA. Calvander, an Asiago style cheese was much firmer and nuttier with the classic aged cheese crystallization and full of butterscotchy, caramelly notes. A great snacking cheese that would be perfect with a light glass of red wine, perhaps a nice fruit forward Pinot Noir.
There were plenty of local wineries, breweries, creameries and eateries that we did not have the time to venture into but that gives me a reason to go back to this peaceful and gorgeous corner of the world but for now this weekend was a wonderful introduction.
The first of which was crafted by Looking Glass Creamery in Fairview, NC -- a small family operated creamery producing raw goat and cow's milk cheeses utilizing locally sourced milk from neighboring farms. Their cheese line includes a fresh chevre, a feta, one aged goat's milk cheese, Ellington; Pack Square (a semi-aged cow's milk Brie style cheese), and a firm aged cow's milk cheese, Chocolate Lab. This weekend we had the pleasure of trying their Ellington, modeled on the classic firm aged ash ripened goat's milk pyramids of the Loire Valley, following in the footsteps of many other American artisanal goat's milk ash ripened cheeses. But Ellington was truly its own cheese - bright and fresh, grassy and honest, light and tangy, firm and chalky, this cheese just screamed "Please pair me with a glass of Sancerre on a hot summer day!" Infused with the local terroir, this cheese was an excellent example of the quality small production goat's milk cheeses being produced in North Carolina.
The other two cheeses we had the pleasure of trying were both crafted by Chapel Hill Creamery in its namesake town of Chapel Hill. A small farm and cheesemaking facility specializing in cow's milk cheeses, this local farm favors strictly Jersey cows for their milking and cheese production season from March till December. They craft a fresh mozzarella, a farmer's cheese, a camembert style cheese, a feta and two washed rind cheeses -- Hickory Grove and Calvander. Hickory Grove was a tomme style, semi-firm wash rind cheese full of grassy, barnyardy, farmsteady rustic notes and a toasty buttery finish. Great with one of the local beers, perhaps the Highland Brewery's Kashmir IPA. Calvander, an Asiago style cheese was much firmer and nuttier with the classic aged cheese crystallization and full of butterscotchy, caramelly notes. A great snacking cheese that would be perfect with a light glass of red wine, perhaps a nice fruit forward Pinot Noir.
There were plenty of local wineries, breweries, creameries and eateries that we did not have the time to venture into but that gives me a reason to go back to this peaceful and gorgeous corner of the world but for now this weekend was a wonderful introduction.
Friday, June 1, 2012
Day 831 : "How Do You Roll?" Contest Alert!
Do you dream of winning the goat cheese log lottery? Well for the entire month of June you can have the opportunity to win the spread featured below and don't worry if you don't win at first, they will be drawing a different winner each Thursday for the entire month! That's four whole opportunities to win!
How could you be so lucky to win this fantastic cheese spread you might be wondering?
Well you go to : https://www.facebook.com/vermontcreamery/app_326848730723278 and there you can submit your absolute favorite goat cheese recipe or that snapshot of goat cheese that just gets you excited or a pairing suggestion or something that you would like to see a young chevre rolled in, a unique flavor combination.
So why not enter? See what you could win!
Happy Friday Fromagical friends!
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