Haute Halloween Treats
While we think you’re never too old for Halloween, let’s face it — Tootsie Rolls and Candy Corn can seem more like tricks than treats to our refined, adult palates. So why not have it both ways this holiday, by indulging in a few, haute Halloween sweets at shops, like L.A. Burdick and Papabubble? And be sure to check out the celebratory desserts at local restaurants as well, such as during the Dia de los Muertos celebration at Dos Camino…
Read MoreRestaurant Girl Exclusive: SOBE’S 2008 Honorees Are…
…each Wine & Food Festival has just announced 2008’s awardees. And the winners are… Jean-Georges Vongerichten for next year’s Tribute Dinner and the Tribute Brunch goes to… Jamie Oliver . With a flurry of successful restaurants and stars under his belt, Jean-Georges Vongerichten has proven himself a worthy honoree. Afterall, he did score four stars at the Lafayette in The Drake Swissotel at the tender age of 29, follow…
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Next-Level Easter Candy for Adults
…Germany. And his grandkids haven’t diverged from time-honored Easter favorites like bent ear bunny pops, hollow chocolate duck eggs, chocolate-dipped Peeps and the three-foot tall, 20-pound Harvey the Bunny — enter the raffle to win the store’s biggest, sweetest prize. Read More Bond Street Chocolate www.bondstchocolate.com The actual East Village shop may have closed, but you can still procure Bond Street’s signature sweets online, includin…
Read MoreJames Beard Foundation’s Taste America
…e a dinner tribute this Tuesday September 18th at the illustrious, The Four Seasons. Dinner will be prepared by chef Christian Albin (The Four Seasons) and chef Vitaly Paley (Paley’s Place). Portions of the proceeds will benefit both City Meals on Wheels and the James Beard Foundation. Tickets can be purchased by calling (212)754-9494 or online at www.jbftasteamerica.com Where: The Four Seasons Restaurant When: Reception, 7pm. Dinner, 8pm…
Read MoreSake 101
With over 300 varieties at this year’s sake celebration as well as a handful of noteworthy NYC restaurants in the mix – Megu, Nobu & wd-50 – we thought we’d check in with expert & Joy of Sake event coordinator, Chris Pearce, for a few tips on the basics of sake. There are three main sake categories – junmai, ginjo and daiginjo – with different ratios of rice polishing. Generally speaking, the more the…
Read More4-Foodies at Chinatown Brasserie
On Tuesday October 2nd, 4-Foodies takes a trip to Chinatown for its fourth tasting event at Chinatown Brasserie: Dim Sum Du Jour. Guests will sample a variety of Cantonese specialties – shrimp dumplings, beef buns with scallions, and vegetable spring rolls – prepared by Hong Kong native Chef Ng. Tickets can be purchased online at www.4foodiesusa.com for $50 per person. Currently open to new members, the group holds monthly events at renowned re…
Read MoreAt the Table Event
…bsp; What: Women Chefs & Restaurateurs: At the Table Event Tickets: $75 online at www.womenchefs.org Who: Some of New York’s finest female chefs in the culinary field. …
Read MoreWallse’s Halibut with Cucumber, Dill, & Chanterelles
…e onion using a blender. Reserve the Onion Puree until ready to use. 2. Blend Olive Oil and Dill until smooth. Chill the Dill Oil until ready to use. 3. Seed and dice 1 Cucumber (Save the seeds and do not peel). Reserve until ready to use. 4. Peel and coarsely chop the remaining Cucumber. Blend this Cucumber, along with the saved seeds, until smooth. Strain through a fine sieve and cheesecloth. Reserve the Cucumber Water until ready to use….
Read MoreLocanda Verde's Pistachio Brown Butter Cake
…n all-purpose flour 3/4 cup cake flour 2 3/4 cup powdered sugar 1 teaspoon kosher salt 7 large egg whites (3/4 cups plus 2 tablespoons) 1 cup sliced plums and apricots 2 tablespoons Demerara sugar Procedure: Put the butter in a small heavy bottomed saucepan and cook it over medium heat until it is light brown and smells nutty, (about six minutes). Remove from the heat and strain through a fine mesh sieve into a small bowl. Combine the pi…
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Saturne
…h to look at except your plate. Fava & Oysters Saturne, on the other hand, is a breezy beauty with soaring ceilings and huge picture windows flung open onto the street on warm days. There’s a second dining room in the back with a glass roof, which is equally as interesting as the front, so don’t fret over which room you’re sat in because they’re both great! The space itself is modern and yet casually elegant, furbi…
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Gosselin
What can I say? Croissants just taste better in Paris. I think it’s the superiority of the butter they have, which is divinely rich and smooth. There are so many gloriously flaky specimens to sample all over the city, but for my money, the best of the bunch is at Philippe Gosselin. Their croissant is a textural marvel with a supremely crispy exterior and uber buttery interior. Gosselin also has a mean baguette, which ranks among the top…
Read MoreGive A Cookbook That Gives Back
…avviest hostesses” — and you’re also giving care to sick patients at Memorial Sloan Kettering Cancer Center (MSKCC.) There’s recipes for everyone, from beginners to expert chefs, and they’re all inspired, like a Texas watermelon margarita, fried green apples, or egg nog. Every time you buy a book, you donate money to the Society at MSKCC, which cares for patients. Celebrations cookbook is available online at parka…
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The Ultimate Thanksgiving 2014 Dining Guide
Some people get tremendous pleasure out of cooking up extravagant, multi-course Thanksgiving meals from scratch, while others — due to lack of time, space, culinary skill or flat out interest — handle the food-centric holiday by making reservations. Now, we’re not certainly not advocating one over the other, but we definitely have more input to add if you decide to go the restaurant route; namely, which New York eateries are serving up exciting…
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Barcade
…a constantly rotating selection of local beers and microbrews, so it’s a great spot to sample the newest, nearby craft beer creation. It gets better: Barcadealso houses over 30 classic arcade games (including our favorite, Tetris) and they still cost just 25-cents to play. While you’ll only find common bar eats like pretzels and potato chips, it makes up for it in entertainment and great beer. You can find their up-to-date tap list online, whi…
Read MoreBack Forty's Kentucky Kirby
…and mint in a shaker, add ice, then agitate vigorously. Pour through a julep or other fine mesh strainer into a chilled (five ounce) martini glass. Garnish with a thin slice of cucumber and serve. To make the Kirby Cucumber sour Ingredients: 6 Kirby cucumbers, peeled Lime juice Simple syrup (equal parts sugar and water, heated together until the sugar dissolves) *Puree cucumbers in a blender with a pinch of salt. Strain through a fine mesh sie…
Read MoreThe Inside Scoop
…in my favorite ingredients. At Ecreamery, choose from 3 bases (Italian-style gelato base, traditional dairy ice cream, and a creamier premium milkfat) then infuse it with one of 99 flavors (cheesecake, chocolate malted, honeydew) & add one of 99 mix-ins (black licorice, candied roses, & chocolate covered pretzels). Think cucumber dill weed, cafe cookie blanco, and even queso (smokey cheddar). Ecreamery’s got every flavor under th…
Read MoreBraai
…29 W. 51st St., between Eighth and Ninth Aves., (212) 315-3315 Sun.-Wed., 5 p.m.-1a.m.; Thu.-Sat., 5 p.m.-3 a.m. Cuisine: African barbecue Vibe: Funky Hell’s Kitchen spot. Occasion: Casual date, group dinner. Don’t Miss Dish: Venison sosoties & chicken bobotie. Average Price: Appetizers, $12; entrees, $23; dessert, $8. Reservations: Recommended Do you ever read the menu online before you go to a restaurant? It’s a bad idea,…
Read MoreQ & A With Wayne Nish
Par for the course for veterans on the restaurant battlefield these days, Wayne Nish has reshaped his menu to appeal to a hipper palate and clientele. What was March (New American) has morphed into modern fusion at the now casual Nish, still located in the same serene Sutton Place townhouse. Deemed one of the “founding fathers” of fusion, Wayne Nish plays with global flavors with a strong inclination toward all things Asian. With…
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Make the Most of In-Between Season at the Best New Restaurants in NYC
…ly spring, and temperatures have seemingly settled in the 50 to 60 degree range, but we haven’t seen the last of cabbages, gourds, tubers and roots just yet. So until venerated veggies like ramps, asparagus, peas and artichokes fully descend on farmers markets, restaurants are making the most of this interesting, in-between season, supplementing delicate greens with brussels sprouts, and coupling tender lamb with sunchokes. From John FraserR…
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Guide to Valrhona’s Hot Chocolate Festival
Hard to remember as we sip iced coffee during this bizarrely balmy winter, but the season’s traditional, primary beverage is supposed to be hot chocolate. Thankfully, Valrhona has remained utterly undeterred by the lack of wind and snow — launching a full-out Hot Chocolate Festival, from January 23rd-31st. The famous French chocolate manufacturer has challenged top cafes and pastry shops throughout the city to experiment with their products, w…
Read MoreCheck out My Book – Try This
