Eat Life

We've Moved to EatLifeFCI.wordpress.com

2010-11-28T09:04:00.002-05:00

WE'VE MOVED! Visit the NEW EAT LIFE FCI at EatLifeFCI.wordpress.com

Interview with Salmon Croquettes, Food Media & Catering!

2010-08-25T08:52:00.005-04:00

Welcome to appetizers 101. Thanks to The French Culinary Institute (FCI), you can watch how to make a killer brunch appetizer, salmon croquettes with quail eggs, and get a few chef techniques along the way. Enjoy the brunch, the french techniques and take a sneak peek at my interview about catering, food media and art on The French Culinary Institute’s blog, The Hot Plate (FCI interview sneak

CANCELLED! 3 Parter: 1. What’s A Bodega? 2. WT* is Carrot Mob and City Harvest? 3. Why Do I Care? Bonus: FREE FOOD!

2010-08-17T09:47:00.016-04:00

I just received an email from one of the organizers saying that this event is cancelled.Apologies to everyone who was planning to come to the event, I was excited to feed you. Though, this event is cancelled there are plenty more in our future so please stay tuned for future Meet and Eats! Apologies again for the inconvenience.Yours Truly,BrandonWritten by Brandon Maya JohnsonPart 1. Not sure

Dresses & Appetizers: Grey Area

2010-05-02T15:09:00.005-04:00

written by Brandon Johnson, Entertaining ChannelSharing is a tricky bird especially when EmilyRyan’s Spiral Pleats Dress is a one-off. She only made one and it's @ Etsy.com. Nope, I didn't squirrel it away for myself, though my hand was uncontrollably twitching for my wallet. I left this playful dress for you to sport at your next dinner party and I am sharing a mussels in white wine appetizer

Maialino: Danny Meyer Made Ravioli For Me

2010-04-30T13:25:00.004-04:00

written by Jason GreenbergHow do we define a good restaurant? Is it simply about the food or is it something else entirely? Is a great restaurant one that you can’t wait to come back to? Or one where you want to try everything on the menu? Or is about the overall experience?Danny Meyer’s restaurant empire is expanding to Kuwait, Miami, and possibly Boston (Shake Shack). There have been rumors

Le Creuset Sex Pot: Brewed Ribs, Cod Stew, Wine & Tomato Stewed Chicken

2010-02-14T22:35:00.005-05:00

written by Tracey CeurvelsThere is a pot that will change the way you cook and eat: the Le Creuset French Oven. And it’s perfect for hearty, cold-weather dishes.I’d been eyeing it for over a year, imagining all the dishes I could cook in this spectacular but very pricey pot. Then one day I decided I had to have it. Passion trumped price. Of course I wanted the best price, so I did my research.I

Comfort Food & Family Traditions

2010-01-22T08:43:00.007-05:00

written by Brandon JohnsonImagine a buttery piecrust with chewy ivory ribbons and a leafy forest green filling. This unusual childhood treat carries a delicious aroma that still lures us to the dining table. In the fall of the 80s, as neighborhood friends visited our home with transforming dolls and ice cream truck treats, my mother baked our favorite pie. As she pulled the pie from the oven, the

How to Roast a Lamb

2010-01-03T19:59:00.005-05:00

written by Jason GreenbergIt was a tough few weeks there for celebrated New York chef Michael Psilakis. First his partnership with restaurateur Donatella Arpaia took a hit when they decided to dissolve their deal at Mia Dona, the 3-year-old restaurant on 55th street (they currently still own Anthos and Kefi together). Then his newly opened gastro pub on the Upper West Side, Gus and Gabriel’s,

We Don't Knead Bread Book Club

2009-12-13T09:42:00.001-05:00

written by Mei Chin(Re)consider the loaf. This is what Jim Lahey asks us to do, over and over again, in his new book: My Bread: The Revolutionary No-Work, No-Knead Method. Recipes based around his no-knead bread, first made famous in Mark Bittman’s “The Minimalist” column in The New York Times in 2006, definitively prove that anyone, anyone, can make a good loaf of bread at home. All it takes

...Hot Chocolate by Any Other Name Would(n't) Taste As Sweet

2009-12-07T20:03:00.007-05:00

written and photographed by Rebekah PepplerRich, creamy and impossibly decadent, hot chocolate has lived up to its name as a drink fit for gods, warriors and kings for millennium. That is until America (okay, and Britain) got its sticky fingers all over it.While I grew up sipping my fair share instant hot cocoa made popular by brands like Nestlé and Swiss Miss, the distinction between hot cocoa

Comfort Me FRANNY!

2009-11-08T21:09:00.005-05:00

written by Anthony RamosAs much as I love to cook at home I find dining out equally as enjoyable. Sharing food with friends and family at the communal table is comforting and rewarding. Our hip Park Slope friends invited us to meet them at Franny’s on Flatbush Ave for dinner. The restaurant was unfamiliar to me – and being somewhat all things food snobbish – my initial reaction to the

"Escoffier was a Hustler" - Anthony Bourdain

2009-10-29T17:31:00.007-04:00

written by Jason GreenbergListening to Anthony Bourdain speak is like running through a field of land mines. Okay maybe just a field of sound bites. He rattles off one-liners in such quick succession that you’re sure he had to have prepared them beforehand. Part journalist (he prefers storyteller), part chef, part writer and part comedian, hehas become not only the face of The Travel Channel, but

Spicy, Flaky and Smoky: Aleppo Pepper

2009-10-22T19:38:00.006-04:00

written by Mei Chin I am not a spice lover by nature. My parents don’t stomach hot food terribly well, but it was somewhere in the late 90s when my mother introduced red pepper flakes to our larder. But even from the beginning, it was never enough. Discovery, circa 1997? I love hot pepper enough to make the pizza guy’s eyes bulge out when I order a slice. But that kind of heat (the red pepper

Oh Hello Apple Pie and Cheddar Brisee

2009-10-01T09:07:00.006-04:00

Written and Photographed by Rebekah PepplerLet’s get this right out in the open. I’m from Wisconsin. Born and raised on brats, beer and cheddar cheese, I can hold my own at a -20˚F Packer game, possess intricate know-how in order to navigate the rowdy aisles of a Brewer’s game without spilling any choice beverages and can boast of growing up witha foam cheese-head and chunk of authentic Lambeau

French Culinary Restaurant Review: Je me souviens (I remember) L'Ecole

2009-09-13T18:36:00.000-04:00

Written by Anthony RamosWith fond memories of my culinary alma matter, I stole away a Friday afternoon to have a cozy lunch at L’Ecole – the restaurant at The French Culinary Institute in SoHo. It was wonderful to be back in the neighborhood, but strange not to head straight to the kitchen, instead being led to a table for two. The restaurant was buzzing with activity as I imagined the

How Did they Discover Coffee from a Bean?

2009-08-24T16:26:00.004-04:00

Written by Andrea ScaliciI don’t know if it’s my inquisitive nature or my obvious love of food but I often find myself pondering the origins of some of my favorite, can’t live without, treats. Like coffee for example; who would have thought that simply roasting some beans would turn into this amazing black elixir I couldn’t start my day without? And so began my quest to finally uncover such

Seared Jumbo Scallops, Grilled Calamari, Swordfish Kebobs...

2009-08-24T11:17:00.002-04:00

Written by Tracey CeurvelsWhen you walk through the open doors to this ground-level restaurant you might think you’re somewhere far more exotic than Brooklyn. But with the buses, cars and taxis whizzing down Fulton Street, there is no mistaking that you’re in Fort Greene.Welcome to Aqualis Grill, the neighborhood’s newest addition to its ever-growing culinary scene, which serves Mediterranean

Chocolate Anyone?

2009-08-16T16:50:00.000-04:00

written by Deepa ChanderWhen I think about the most expensive chocolate dessert in the world, I picture it sitting proud on a plate, somewhere in the middle of an exotic resort being served by tuxeod clad gentleman, eating it while sipping the perfect champagne.But surprisingly, this is one dessert that I don't have to travel far to find, just hop on the subway and get to Serendipity 3, right

Cherry Stained Photography

2009-08-02T22:01:00.010-04:00

written and photographed by Rebekah PepplerIs it just me or have the cherries never been better then right here right now? Firm, juicy and sweet as the heavens, these amethyst phenoenons demand a hot summer day, a seat on a concrete curb and a surfeit of garnet-stained hands and lips. A few weeks ago, when my eyes proved too big for my stomach and cherries threatened to overtake the house, I

Cali: The Cottage Eatery

2009-07-25T06:49:00.001-04:00

written by Martine BoyerSnugly nestled in the corner of a strip mall parking lot, the Cottage Eatery is a delectable reason to venture into tiny Tiburon, a small seaside town, in the Marin Headlands, no more than 15 minutes outside of San Francisco.Envisioning a cottage by the sea, the location was a disappointment quickly forgotten once we stepped inside the softly lit room. Run by Edward Carew

Ribbed

2009-07-15T06:55:00.011-04:00

written by Anthony RamosMemories linger from my 4th of July holiday in Michigan and interfere with my “back to work” reality. Lazy days at our lake house are now replaced with the daily grind that is NYC.Happily over the long weekend I was able to cook casual meals for us to enjoy al fresco.We all had a hankering for ribs, so I reached for my iPhone to reference some recipes on BigOven – my

Reader Discretion Advised

2009-06-30T09:12:00.000-04:00

written by Andrea ScaliciIn the Land of the Free where we eat what we please, it is hard to imagine using more of a product than the same ol’ thigh, breast, or wing. But all over the world, cutting up a fish or animal and using every single part is common practice.. While the varieties run the gamut, I have broken it down so it’s easier to stomach. Blood, Brains, Body, and Booze. (Reader

Lucky No.7

2009-06-19T15:45:00.005-04:00

written by Anthony RamosEach time we walk through the doors at No. 7 Restaurant we wonder to ourselves – why do we go any place else? The restaurant, perched right above the Lafayette subway station, is located at 7 Greene Ave in the Fort Greene neighborhood of Brooklyn. Fort Greene is home to the Brooklyn Academy of Music, known to locals as “BAM” and to a diverse mixture of people. The

Sex, Food, and Photography.

2009-06-18T14:31:00.038-04:00

written and photographed by Rebekah PepplerAs you read, please enjoy my current fetishes throughout…Giada, Nigella and Rachael are all doing it, heck even Thomas Keller is doing it. It glistens, it envelops, it’s like velvet on the tongue. Are we talking about the same thing here?The phrase “food porn” sauntered into the spotlight via Frederick Kaufman’s aptly titled article, “Debbie does salad

All the Hype about Marlow and Sons...

2009-05-15T18:59:00.003-04:00

by Rebekah PepplerAll the hype Marlow and Sons has been receiving these past few months is one reason to visit the Williamsburg, Brooklyn-based gourmet store-cum-restaurant. The other is their amazingly honest, down-to-earth food, which changes according to season and the availability from local producers.The oysters are guaranteed to be fresh and briny, plucked straight from icy east coast

Doin’ the Charleston

2009-05-15T18:51:00.008-04:00

by Anthony Ramos I love New York, don’t get me wrong, but sometimes I just need to escape the city. So, I made plans to go to Charleston, SC – a place I’ve been wanting to visit for many years after listening to natives speak so lovingly about their home. I was ready to explore the city and most importantly dine on low country cuisine.We arrived in the afternoon and we

What Seasons Tastes Like

2009-05-15T08:56:00.011-04:00

by Andrea ScaliciWinter, Spring, Summer, Fall Seasonal Eating... What tastes like SpringVegetables like artichoke, spinach, kale, watercress, radishes, broccoli, cauliflower, new potatoes, onion, rhubarb, bamboo shoots and asparagus, garnished with bountiful parsley. A great drink to enjoy outside, mojitos are back with fresh mint to wash down that big bowl of guacamole. We can also enjoy the

FeedBack to F.C.I from Y.O.U

2009-05-15T08:50:00.004-04:00

"A Day with Andy & Eggs"

2009-05-15T08:49:00.000-04:00

by Zach FieldPop Art is arguably one of the most revolutionary art movements of the twentieth century. Aiming to deflate and re-establish a societal order that had begun to sink in to lethargy, the work the leaders of this schoolwere able to generate were greeted, initially, with great aversion and their paintings seen as a malign to the medium. Andy Warhol was among these few who spent the

Ricotta & Chive Scrambled Eggs

2009-05-15T08:47:00.002-04:00

Yield: Makes 8 servings Ingredients: 16 large eggs 3 oz chopped fresh chives 2 teaspoon fleur de sel or coarse kosher salt to taste 4 oz butter 2 cup fresh ricotta cheese* 16 1/3- to 1/2-inch-thick slices whole grain bread or 8 whole grain baguette slices, lightly toasted and buttered Whole chives (optional) 1 cantaloupe melon 1 box fresh blueberries1 box

Curried Egg Salad w/Grilled Asparagus

2009-05-15T08:46:00.007-04:00

Yield: Makes 8 servingsNote: Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.10 good quality eggs12 oz teaspoons curry powder (your favorite)6 oz tablespoons plain yogurtsalt to taste2 small onion, chopped2 medium apple, chopped3/4 cup pecans, toasted and chopped1 small bunch of

Korean Style Steak and Eggs

2009-05-15T08:37:00.006-04:00

Yield: Makes 8 servingsSteak:1/2 cup mirin (sweet Japanese rice wine)*4 tablespoons finely grated cored peeled Granny Smithapple4 tablespoons soy sauce4 tablespoons light corn syrup3 tablespoons finely chopped green onion (white andpale green parts)2 tablespoon (scant) Korean hot pepper paste2 tablespoon (scant) minced peeled fresh ginger4 garlic cloves, minced3 teaspoons Asian sesame oil3

Chocolate Eggnog & Fig

2009-05-15T08:30:00.006-04:00

Yield: 8 Ingredients: 8 eggs 3 cups chocolate milk 2 cups milk 1 cup cream 1 cup Kahlua liqueur (or delicious, freshly brewed strong coffee) 1 cup dark rum 1/2 cup brown sugar 3/4 teaspoon cinnamon, ground 3/4 teaspoon nutmeg, ground pinch cinnamon, ground (as garnish) pinch chocolate, grated (as garnish) Preparation: In a large saucepan over a medium heat,

Dining Out In New York

2009-04-15T22:13:00.009-04:00

by Adam WileThe weather is getting warmer and all around sun-starved New Yorkers are leaving their winter shelters, throwing on their sundresses and shorts, and heading outside to enjoy the greatest city in the world during the most perfect season. The flower-filled market has returned to Union Square and boats once again float in the Central Park Lake. The city awakes from its winter

Indoor Picnic: Shrimp & Potato Pancake

2009-04-15T22:08:00.013-04:00

For the Indoor PicnicLay out your picnic blanket on an open space in your home, set seat cushions or pillows on top. Place the food on trays and dig in! You may also want a bed tray to place drinks on. My Kitchen Decor Favorites: Anthropologie Home SectionSelect "Read More" for the recipes.Recipe: Shrimp and Potato PancakeShrimp in white wine1lb of large shrimp½ cup of Dry

Hummus Too Good for Hannibal

2009-04-15T22:04:00.010-04:00

by Erin MerharAmidst 36°F weather at the end of March, I write this with wishful thoughts of blooming daffodils, jacket-less Sundays, Prosecco al fresco and picnics in the park… Spring is around the corner and with its sunshine it brings a gamut of refreshing ingredients.Swap Jerusalem artichokes and for a buttery, tender baby artichoke. Go green with spring peas and asparagus. And as you open

Ketchup & Toast! Wait…Lemon Cake & Rhubarb? You sneaky little…

2009-04-15T21:49:00.008-04:00

written and photographed by Rebekah PepplerThis month brings about sunny days tinged with the chill of early spring, blooming cherry blossoms and lighthearted April fools. There is also the revival of color to the green markets, bustling and alive with the energy that only bright, fresh produce can bring after months of root vegetables and apple cider.Rhubarb leads the pack of these new bright

iTunes & Eat Life: Eclectic Playlist

2009-04-15T21:38:00.008-04:00

Introducing dinner party iMixes by Eat Life, available on iTunes. Each playlist has custom menus that were inspired by the songs. Enjoy a complete dining experience with music, creative food and friends.

FeedBack to F.C.I from Y.O.U

2009-04-15T21:27:00.005-04:00

Do you love your chef? Are your books beneficial? Is there something missing from the curriculum? Tell us what you love about F.C.I and what can be improved on. This is a survey to aid in the efficiency of the French Culinary Institute, and your suggestions can be anonymous. But don’t get carried away, vulgar suggestions will not be posted.

Project 5: Understanding the Potato

2009-04-15T21:22:00.006-04:00

Potatoes are a wonderful product that chefs in restaurants and cooks at home get to use in everyday meals. There are a vast variety of potatoes that are all distinguished between one another. Color, taste, nutritional value, and texture of potatoes are only a few of the characteristics, but despite their differences they all share a common history. Regardless of the common idea that potatoes came

Project 5: Potato Menu

2009-04-15T21:16:00.011-04:00

Menu by Cameron Slaughclick the menu item to view the recipesRed Snapper Ceviche (below). Pan Seared Quail. White Shrimp “Causa” of Yellow Potato. Purple Potato in Cast Iron. Vanilla Butter Poached Yukon Potato. Sweet Potato CakeRed Snapper CevicheTiger’s Milk Macerated Sweet Potato, Frozen “Pisco Sour”, Corn “Tuile”Ceviche 2 16 ounces fillets of red snapper 20 limes salt 1 red

Pan Seared Quail

2009-04-15T21:13:00.006-04:00

by cameron slaughclick the menu item to view the recipesRed Snapper Ceviche. Pan Seared Quail. White Shrimp “Causa” of Yellow Potato. Purple Potato in Cast Iron. Vanilla Butter Poached Yukon Potato. Sweet Potato CakeCipollini Onions in Soy,Tomato Compote, “Papas Fritas” Seared Quail 8 quail 1 bunch cilantro, hacher 1 bunch parsley, hacher vegetable oil (to coat) salt and pepper 3

White Shrimp “Causa” of Yellow Potato

2009-04-15T21:09:00.007-04:00

by cameron slaughclick the menu item to view the recipesRed Snapper Ceviche . Pan Seared Quail. White Shrimp “Causa” of Yellow Potato. Purple Potato in Cast Iron. Vanilla Butter Poached Yukon Potato. Sweet Potato CakeGrapefruit-Olive Tapenade, Avocado Emulsion Potato mix 8 yellow potatoes peeled 1 cup milk 1/4 cup butter pommade salt and pepper parchment paper Shrimp 2 pounds 28

Purple Potato in Cast Iron

2009-04-15T21:04:00.009-04:00

by cameron slaughclick the menu item to view the recipesRed Snapper Ceviche . Pan Seared Quail. White Shrimp “Causa” of Yellow Potato. Purple Potato in Cast Iron. Vanilla Butter Poached Yukon Potato. Sweet Potato CakePomegranate Braised Pork Belly, “Salsa Criolla” Belgian Endive, Whole Grain Mustard Vinaigrette Pork Belly 24 ounces pork belly 24 ounces pomegranate juice Salsa

Vanilla Butter Poached Yukon Potato with Seared Scallop

2009-04-15T20:40:00.010-04:00

by cameron slaughclick the menu item to view the recipesRed Snapper Ceviche. Pan Seared Quail. White Shrimp “Causa” of Yellow Potato. Purple Potato in Cast Iron. Vanilla Butter Poached Yukon Potato. Sweet Potato CakePoached Potato 4 pounds whole unsalted butter 3 tablespoons vanilla paste 2 handfuls ice 8 baby yukon potatoes salt and pepper Seared Scallop 8 U10 clean scallops

Sweet Potato Cake

2009-04-15T20:23:00.006-04:00

by cameron slaughclick the menu item to view the recipesRed Snapper Ceviche. Pan Seared Quail. White Shrimp “Causa” of Yellow Potato. Purple Potato in Cast Iron. Vanilla Butter Poached Yukon Potato. Sweet Potato CakeSweet Potato Cake 1/2 pinch saffron 1 tablespoon hot water 11/2 cups mashed sweet potatoes 3 whole eggs 1/2 cup honey 1/2 cup unsalted melted butter 1/2 cup canola

Tulip Petals Taste of Cucumbers

2009-03-13T21:36:00.019-04:00

Written by Rebekah Peppler (2 Flower recipes included)Ah… to add the taste of sweet, spice, mint, floral or citrus to a meal. To sprinkle flavor on top of a finished dish, tweaking the final result, enhancing that last dimension of texture, color and taste is divine. No, this isn’t a fanciful description of the virtues of freshly-cracked black pepper, fragrant Herbes de Provence or robust ground

Little Italy starring Andrea Scalici

2009-03-13T21:35:00.003-04:00

Fresh LinguiniWelcome to Food Films, a web series to show simple ways to make delicious meals. We take our experience at the French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy! To watch this video in High Quality, play the video then click the upward arrow

“Stop! These are not AREPAS!”

2009-03-13T21:29:00.005-04:00

Written by Diana ChiodiMy culinary guard was put to the test one day walking through a street fair somewhere downtown. I was not expecting to find anything more than the usual fried dough and chicken kabobs, until I came across a giant sign that read “Arepas”. The word transported me back to my grandmother’s kitchen where I would watch her grill the cornpatties on the stove and prepare my

FeedBack to F.C.I from Y.O.U

2009-03-13T21:25:00.004-04:00

Do you love your chef or your classmates? Are your books beneficial? Is there something missing from the curriculum? Tell us what you love about F.C.I and what can be improved on. This is a survey to aid in the efficiency of The French Culinary Institute. Your suggestions can be anonymous so speak your mind! p.s. Vulgar suggestions will not be posted.

Changing Careers to Culinary

2009-03-13T21:24:00.011-04:00

Written by Chad Fraley, Brandon Johnson and Andrea ScaliciFCI has proved over the last nine months to have not only a diverse curriculum (despite the “French” designation) but also a diverse group of individuals with which I have made this journey. One thinks upon enrolling in culinary school that he or she will be surrounded by prospective cooks and sous chefs to fill all of the restaurants in

If We Are What We Eat, We'd be Corn

2009-03-13T21:15:00.008-04:00

Written by Adam WileThere are few questions we will face in life as often as the question “what’s for dinner?” While this may seem like the simplest of questions it is actually one that deserves far more time and consideration than we often give it. After all, how simple can the answer be when the local grocery store alone will provide us with nearly fifty thousand choices? Couple those fifty

Project 5: Fat

2009-03-13T21:04:00.009-04:00

Fat.There are few seemingly innocuous words that are associated with such stigma and, well, fear. I hardly need to explain myself – and I know from experience that convincing the average American that “full-figured” women used to be considered beautiful isa futile task. Columnist Dave Barry is quoted as saying “Cigarette sales would drop to zero overnight if the warning said CIGARETTES CONTAIN

Don't Fool Yourself, You Always Eat Fat.

2009-03-13T21:03:00.010-04:00

Recipes by Susan OakWALNUT OIL: Spinach Salad with Spiced Walnut Oil Dressing, asian pear, grapefruit, toasted walnuts, red onionFat Fact: Walnut oil has a low smoke point and therefore should be used as a garnish or in a dressing. They are a good source of omega-3 essential fatty acids.Walnut Oil Salad 1 cup chopped walnuts, toasted2 Tbsp honey3 Tbsp balsamic vinegarSuprêmes from 2

What if the Harlem Renaissance came to Paris?

2009-02-25T21:29:00.018-05:00

Written by Brandon JohnsonIn Harlem where soirees required passwords, Ellington played the piano, luminosity was provided by candle light, Lady Day sang “God Bless the Child”, Whiskey Sours were disguised in brown paper bags, and Armstrong scats in his infamous raspy tone. Ladies dressed in pearls and 1920s and 30s champagne colored fringe dresses, with “bob” haircuts that fell to their ears,

Food Art starring Brandon Johnson

2009-02-02T21:04:00.001-05:00

Proscuitto Wrapped PearsWelcome to Food Films, a web series to show simple ways to make delicious meals. We take our experience at the French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy! To watch this video in High Quality, play the video then click the upward arrow located at the

Palette Provocative

2009-02-02T20:56:00.000-05:00

Written by Chad FraleyWith spring in the mail and Valentine’s Day just around the corner, the conversation about aphrodisiacs is here again. There are many myths and stories about this ritual and serious research has gone into certain ingredients, but do they really heighten libido? or is it wishful thinking?Encyclopedia Britannica ArticleAphrodisiac: any of various forms of stimulation thought

Carnevale Di Venezia

2009-02-02T20:46:00.000-05:00

Written by Andrea ScaliciFebruary in Venice means so much more than candy hearts and boxed chocolates. February in Venice means indulgence, revelry, and lavishness, complete with fancy disguises. It means the “Carnevale”.While this carnival of all carnivals certainly features some incredibly intricate costumes and extravagant soirées, what is really important is the food. Carnevale translates to

FeedBack to F.C.I from Y.O.U

2009-02-02T20:41:00.000-05:00

New York's Sweet Pages

2009-02-02T20:33:00.000-05:00

Written by Rebekah Peppler and Andrea ScaliciIn 2008 I decided to follow the trend setters and go local. But I didn’t need to frequent my local greenmarkets or demand that my butternut squash come from upstate. Instead, I wandered into my favorite neighborhood bakeries and happened across a plethora of new dessert cookbooks, all conveniently birthed in New York. A locavore’s cookbook fantasy.The

The Hash Brownie Love Story

2009-02-02T20:20:00.001-05:00

Written by Brandon JohnsonWhen you think of hash brownies you would never image a love story between a lesbian couple who used to hang out with Picasso in France. But that's how it started, with Alice B. Toklas, a free-spirited Californian who moved to Paris to pursue an art career at the age of 30. Upon her arrival in France, Alice found her soon to be partner of 39 years, Gertrude Stein. Stein

Project 5: A Brunch Menu

2009-02-02T20:18:00.000-05:00

The French Culinary Institute’s Level 5 project is a taste what (F.C.I) students are made of. This project is for students in the classic culinary arts program (One level away from graduation) and is the most creative assignment of the year. Students write an essay, create a themed 4-course menu with wine pairings, and take pictures of their delicious fare. Eat Life is showcasing select students

"Good Morning Sweetie, I made you Brunch"

2009-02-02T19:33:00.000-05:00

Menu by Deidre Santos1st Course: Sweet Onion and Roasted Red Pepper Soup with CroutonsSweet Onion Soup 3 oz sweet sherry1 pound Sweet Vidalia Onions 2 leeks, whites only 1-cup celery chopped2 sprigs thyme 6 tablespoons butter2 quarts chicken brothSalt and pepper to taste 1-cup heavy creamItalian parsley, hacher   Roasted Red Pepper Soup 4 tablespoons olive oil 2 onions, chopped 2 carrots,

Little Italy starring Andrea Scalici

2009-01-14T23:22:00.000-05:00

Sausage and Sage Butter SauceWelcome to Food Films, a web series to show simple ways to make delicious meals. We take our experience at the French Culinary Institute to create dishes that can be made at home. With menus for every budget, skill level, and schedule, you’re bound to find something you enjoy! To watch this video in High Quality, play the video then click the upward arrow located at

Inauguration Eats

2009-01-14T22:37:00.000-05:00

by Brandon JohnsonOn January 20, 2009, 4 million appetites will be in D.C. to join in the inauguration festivities. And after eating in Washington for 20+ years, I’ve found restaurants that will satisfy any spoon from the melting pot. Here is a guide to inauguration through eclectic food havens native to the Capital:Bus Boys and Poets (American) - http://www.busboysandpoets.com/If you’re hungry

When Harlem Came to Paris Menu

2009-01-14T22:27:00.006-05:00

Select the image to enlargeRead Article Here

Remembering 2008 Through Food

2009-01-14T22:27:00.002-05:00

by Andrea ScaliciBeware of the Tomato!/Jalapeno...Whatever it is:In June of last year we started to notice all the tomatoes going missing from our supermarket shelves. How was I to make my favorite summer Caprese Salad? Well, it turns out there was a scare somewhere about something to do with tomatoes and I would have to settle for the cherry variety for way too long. Of course the hype, which

Good Fare. 5 Quarters.

2009-01-14T22:15:00.000-05:00

by Scott MermelsteinI always considered myself old-fashioned when it came to dollar foods; I liked it cheap, quick, and full of hormones. Sure it made me feel guilty (and a little sick), but hey, it was All-American. With the recession in full swing and the market prices booming, it is time to help out mom-and-pop, to fight big brother, and to do it all on pocket change. In that vein, here are

Hunger Strike

2009-01-14T22:09:00.000-05:00

by Chad FraleyThe fascinating question of what makes us hungry is a question that usually gets a resolution but no answer. It’s a phenomenon that is built into us. Sometimes we do it to ourselves with a certain amount of Friday and Saturday night activities such as partying, but naturally hunger occurs by physiological influences, such as the obvious empty stomach. Other symptoms of hunger are

Sweet Health

2009-01-14T21:59:00.000-05:00

by Rebekah PepplerAs I sat down to write this article, in the weeks after a positively gluttonous holiday season, my mind immediately went to the conventional basis of low-fat desserts: fresh fruit. But I’m a pastry-arts student for a reason, I imbibe hedonistic sweets on a daily basis. A piece of fruit – as my mother has heard in various incarnations – is not dessert.It wasn’t until I opened up

Recipes on a Budget

2009-01-14T21:56:00.000-05:00

Recipes by Megan MooreSauteed Vegetable Frittata9 eggs, whisked1 onion, diced1 red pepper, deseeded and diced2 roasted potatoes, diced1 garlic clove, minced1/2 cup of grated CheddarSalt and PepperOlive oil Preheat the oven to 350 degrees.Heat an 8 inch non-stick skillet and add 3 teaspoons olive oil, add the vegetables and sautee until caramelized.Add the cheese to the whisked egg and season to

The Secret...

2008-12-24T15:26:00.000-05:00

To: Adam, Andrea, Chad, Jeremy, Megan, Rebekah and Tom: The secret to Eat Life’s success is not only that we have a wonderful handful of creative writers but every person who was chosen gave an energy of trust, dedication, and decency. I want you all to know that I am better for having you in my life. Your talent and passion is infectious. Integrity and instinct is 90% of what drives my

5...4...3...2....WINE! HAPPY NEW YEAR!!

2008-12-15T00:16:00.000-05:00

by Megan MooreWhether it is Champagne, Prosecco, or Cava, sparkling wine always seems celebratory. Just in time for the New Year, wine stores all over New York are having tastings to lure customers during the busy holiday season. The good news is that there is a sparkling wine for every budget. While Champagnes are synonymous with luxury and decadence, there are definite values to be had.A prime

A Fish to Die For

2008-12-14T23:32:00.003-05:00

by Chad Fraley We have all heard great stories about people staking their livelihoods at the poker table, but risking one’s life at dinner? What an interesting proposition... If you’re in the mood for gambling with seafood and betting your life, this is your dish. Fugu, Japanese for puffer fish, is the most dangerous food being served today and has been for centuries. It is considered a

Chef Wannabe

2008-12-14T23:32:00.001-05:00

Dear Foodie: I have been trying to recreate things I’ve seen on T.V. and magazines. I am getting better, but just haven’t gotten where I want to be with cooking. Do you have any tips or can you tell me what inspires a Chef to do what they do with food? Earnestly Trying, Chef Wannabe Dear C.W.B.Cooking is like everything else in life, it takes practice to get

Payard Presents Buche de Noel

2008-12-14T23:31:00.001-05:00

by Rebekah PepplerAs Christmas lights blaze and chestnuts roast, what’s left to complete this holiday season? Three words: Bûche de Noël. The traditional French yule log, composed of richly filled and rolled sponge cake, can be arduous to make. This year splurge on one of four upscale flavors from Payard Patisserie & Bistro.I was honored to taste the staggeringly delicious Louvre, with its

Feast of the Seven Fish

2008-12-14T23:29:00.000-05:00

by Andrea ScaliciIn the Italian culture, there are a lot of traditions. Some make sense, some don’t, some can be explained, some can’t. We are so rooted in custom, often based around the Catholic religion, that most of the time the reasoning doesn’t even matter. One such tradition is the Feast of the Seven Fishes on Christmas Eve, or La Vigilia. This celebration is a commemoration of the wait,

Seven Fish Holiday Recipes

2008-12-14T21:57:00.000-05:00

7. Jumbo Shrimp with Pine Nuts and Currants Extra Virgin Olive Oil 1 medium diced onion 4 Roma Tomatoes, deseeded and roughly chopped 1 Tablespoon toasted pine nuts 1 Tablespoon black currants, plumped in white wine 2 Tablespoons capers, rinsed 1 cup dry white wine ½ teaspoon fennel pollen ¼ teaspoon red pepper flakes 2 pounds peeled and deveined shrimp Sliced

Charcuterie?

2008-11-16T10:10:00.000-05:00

Click here to view videoCharcuterie is a form of cooking and curing meat and is one of the oldest forms of culinary techniques still used today. Pate, bacon, sausage, and confit are all types of cured meat. Before refrigeration was introduced in the early twentieth century, curing was originally done to preserve and keep meat for long periods of time and long distances of travel. Pork is the

A Locavore's Love Letter

2008-11-16T10:06:00.000-05:00

With Thanksgiving on the horizon, it’s impossible not to think about the lore of the holiday in which the settlers and Native Americans gathered together with crops of their own growing to celebrate the New World with food. In that vein, I thought it appropriate to explore the resurgence of this trend in today’s society with a return of ownership in what has come to be known as “farm-to-table”

How Did I Mess this Up?

2008-11-16T10:05:00.000-05:00

Dear Foodie:2007 was the year of a disastrous Thanksgiving. I don’t know how I messed this up. I tried to fry a turkey and almost burned my terrace, I over cooked the green bean casserole and the only good but predictable item was a plain mashed potato dish. I am bored of traditional Thanksgiving food but scared to go exotic, in fear of burning my house down. Got any safe and unique Thanksgiving

Autumn Tastes like Rabbit and Apricots: Cookshop

2008-11-16T10:00:00.000-05:00

Sitting on the corner of 10 Avenue and 20th Street, Cookshop looks like any other eatery in Chelsea. Upon stepping inside, however, one begins to sense the essence of what Cookshop really is. The duo responsible for Five Points and Hundred Acres, chef Marc Meyer and partner Vicki Freeman, have once again brought sustainability to the New York City restaurant scene. The inside of Cookshop is more

Fried Coca-Cola

2008-11-16T09:55:00.000-05:00

The Texas State Fair was in full swing again this year and to no surprise the fried goodies were back. I grew up going to the fair every year just waiting to see what delightfully fried temptation would be the new delicacy. The fair ran from September 28th to October 21st in "Big D" (for all of you not from the great state of Texas this means Dallas ). With it came some of the craziest

Julia, Bon Appetit

2008-11-16T09:18:00.000-05:00

“I found myself staring at a fresh beef tongue, and I said to it, you ugly old thing, I’d like to fix you up!” Julia says on the French Chef.Honest, approachable and not afraid of human error, Julia was magnetic on camera. She introduced French cuisine to the masses. Her motto was “If I can do it, you can do it, and here’s how to do it”. She was an unpretentious character with a natural humor and

Turducken Recipe

2008-11-15T07:57:00.000-05:00

Serves 12Ingredients 5 Cups of stuffing prepared ¼ Cup of toasted pecans ¼ Cup of Dried Cherries 1 deboned turkey, 1 deboned duck, one deboned chicken (the butcher will do this for you as long as you ask nicely.) 4 Tablespoons butter, room temperature 3 garlic cloves, fine chop 6 sage leaves, small chop 2 Tablespoons of thyme, small chop 1 Tablesppon of soy sauce 1 Tablespoon of

Search

2008-11-08T07:08:00.003-05:00

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There's a Grasshopper in my Taco. Toloache

2008-10-12T15:34:00.000-04:00

Toloache (toh-lo-AH-tchay) 251 W. 50th Street (bet. 8th and B'way Aves.)When you walk into this midtown eatery, you quickly realize this is not your ordinary Theater District fare. The atmosphere is comfortable and inviting, as are the wonderful smells enticing your olfactory senses to sit and stay awhile. The décor invokes a small artisan town with hand-painted tiles and elegant silver lanterns.

Where the Chefs Eat!

2008-10-10T23:37:00.000-04:00

Wanna find New York restaurants with the tastiest food, best service and beautiful atmosphere? Ask a Chef...Chef Candy ArgondizzaFavorite NY Restaurant: For Italian - my house or NovitaYour Favorite Menu item: Veal Milanese with a side of cappellini pomodoroWhy do you love it? Impeccable service, quality, tasty food, and great value for the moneyWebsite: http://www.novitanyc.com/Chef Dave

Can a Vegetarian Love a Meat-Eater?

2008-10-10T22:08:00.000-04:00

Dear Foodie: I eat meat and I met a woman who I really liked (still do). Her name is K!*@+#! and she is a vegetarian. I didn’t have an issue with her eating choices but after falling for her seven months later, she breaks up with me because she can’t take my diet. Is it me or are relationships doomed for vegetarians and non-vegetarians? Should I have stopped eating meat for love? Sincerely,

2 Love Affairs: Julia Child

2008-10-10T21:28:00.000-04:00

Read Julia Part 1 here Julia (Part 2)Paul was a well-traveled OSS cartographer, an artist, and poet who spoke fluent French. In addition to Paul’s laudable credentials, he was a black belt in Judo to boot. But Julia was not impressed. She wrote in her diary “He has an unbecoming nose, and light hair which is not on top.” Paul’s feelings were mutual. He wrote to his brother “She’s an extremely

The Markets: No Bailout Necessary

2008-10-10T21:18:00.000-04:00

From moist brownies to fresh banana bread, these New York food markets need no bailout. We have the best of the outdoor and indoor markets in the big apple.OutdoorNew York’s Greenmarket is a “food meets art” open-air market which showcases great foods, wine tastings and art displays in New York. This market fuses SoHo’s art district with New York’s unmatched food quality at various times and

Macrobiotic Diet Simplified: The Key to Life

2008-10-10T21:08:00.000-04:00

In today’s over processed, under nourished, one-step, two-bite, quick and easy food world, it’s no wonder something like the Macrobiotic Diet seems strange and complicated. But the truth of the matter is that it’s the root of eating.The term comes from Greek, "macro" meaning "large" or "long", and "bios" meaning "life", and was first coined by Hippocrates, the father of western medicine. The diet

The Flavors of Macrobiotics: Juicy Raisined Quinoa and Mouth-Watering Balsamic Swiss Chard

2008-10-10T20:51:00.000-04:00

(Serves 4)Quinoa with Raisins and Pine Nuts 1 Cup Quinoa, rinsed for at least 5 minutes. 1 Cup of Chicken Stock 1 Cup water 2 lemons ¼ cup olive oil 2 Tbsp Golden Raisins 2 scallions, chopped ¼ cup toasted Pine nuts Salt to taste Put Quinoa in a medium saucepan with water and chicken stock and tightly cover. Simmer for about 18 minutes. As the Quinoa is simmering, toast a 1/4 cup of

Julia, the Secret Agent?!

2008-09-14T21:39:00.000-04:00

At the height of a surfboard and with the voice of a falsetto, she trots about the kitchen, gloriously spilling potatoes, charismatically decapitating lobster, and brilliantly attacking poultry. You soon find yourself caring less about the Coq au Vin, and becoming more captivated by her, Julia. And what a journey she had! A child from Pasadena, Ca. became Director of the O.S.S (now known as the

Bacon Candy

2008-09-14T21:33:00.000-04:00

As I wait in the Union Square Whole Foods line I am thinking 2 things. One is how is this place just as packed at 11AM as it is at 6PM. Two, there is no way I am buying these $10 chocolate/ health food bars that they strategically place right beside the waiting aisle to lure you in. I said that to myself until I saw “IT”. Though “IT” was weird at first sight, initially unappealing and ridiculous,

Chelsea: Where New Yorkers devour Elmo and drink $1 coffee next to the Food Network.

2008-09-14T21:02:00.000-04:00

Upon first glance, Chelsea Market looks exactly like what it used to be… a warehouse. With closer examination you start to notice the chic industrial exterior purposely wrought with iron and steel with the words “Chelsea Market” hanging off the side in block letters. To those who have been living in a bubble, it would seem like an unlikely place to house such amazing food stops, but to those in

My Greedy Boss

2008-09-11T23:56:00.001-04:00

Dear Foodie: I work for a high energy, high stress art gallery in NY, whose name I will not mention. It’s so busy at times we barely have time for lunch but every time there is a business lunch, dinner, or food anywhere, I am excited and famished. I’ll order a juicy burger or steak salad (my favorite), just salivating when I see it. But before I can sink my teeth into

From Victorian Literature, Crocheting, and Photography to Barefoot Contessa...

2008-09-09T10:47:00.000-04:00

Before I went to the French Culinary, I was pursuing a degree in Victorian Literature and amassing a cache of diverse hobbies: crocheting, photography (of my candy-making efforts), painting (really bad) still life watercolors, and surfing. I felt like I was all over the place, and my professors were a bit stymied by the papers I turned in which tended to focus less on the classic themes of

Salty. Sweet. Hot and Sour. Butternut Squash Curry.

2008-09-09T10:33:00.000-04:00

(Serves 4) INGREDIENTS 3 butternut Squash Olive Oil Salt & Pepper 2 cups coconut milk 2 Tbsp brown sugar 2 limes, zested and juiced 2 Tbsp dark soy 2 Tbsp chili paste 2 Tbsp fish sauce (substitute Tamari sauce for vegetarians) FRESH CURRY PASTE 2 inches Fresh Ginger 2 Thai Chiles 2 Stalks Lemongrass 3 Garlic cloves 6 Large Shallots Cilantro roots from one bunch cilantro 1

Refreshing and Perfect for the last days of summer: Concord Grape Sorbet and Lemon Curd

2008-09-09T10:17:00.000-04:00

Lemon Curd Ingredients 3 lemons, zested 3 large yolks 3 large eggs ¾ cup sugar ½ cup fresh lemon juice 3 oz butter *Whisk together the eggs, yolks, zest and sugar. Whisk in lemon juice. * Using a double boiler, cook the mixture over constantly simmering water, until thickened. To determine thickness, dip a wooden spoon into the mixture and run your finger across the back. The mixture