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

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,
Brandon

Written by Brandon Maya Johnson

Part 1. Not sure what a bodgea is? Me either, until I moved to Brooklyn. Bodega means grocer in Spanish. Usually located on corners, bodegas are tiny, 24-hour, indie-stores that still sell 50-cent bags of Doritos, and vintage candy, we called them “corner stores” in D.C. Any who, while the bodega’s throwback snacks curb the appetites of local patrons looking for late-night munchies, City Harvest, a culinary non-profit organization, is wondering, “where’s the food that doesn’t clog your arteries?”

Part 2. That’s why City Harvest started a program to give healthy cooking demos at bodegas around NYC. The Bodega Initiative has one main goal – to make healthy food more accessible to inner-city communities, one bodega at a time. To blow this project out of the water, City Harvest is joining forces with Carrot Mob, and Oh, Boy! Carrot Mob is a consumer activism program that rewards businesses for having a social conscience. City Harvest and Carrot Mob are having a Bodega Cooking Blow Out this Saturday in Brooklyn (details below).

Part 3. Why care? A. Carrot Mob seems to bring out goo-gobs of cool socially conscious people. B. I’ll be able to meet all of you eater activists as I cook the delicious meal for the social shindig. C. You get to spend a beautiful Saturday in BK, go to the Brooklyn Museum, enjoy Park Slope for a drink or have a picnic in Prospect Park afterwards! Plus, it’s free. See you there.

If you or someone you know is in NYC, here are the details for the Bodega Cooking Class this Saturday from 12 – 4. Join us, won't you?

Location: Village Mart, 310 Nostrand Avenue between Lafayette and Clifton Avenues

Date and Time: Saturday, August, 21 from 12 - 4 PM

Phone: 718.408.1450

In conjunction with Carrot Mob and The Brooklyn Food Coalition

Chef: Brandon Johnson

Menu: Shhh, it's a delicious surprise.

Read more!

Maialino: Danny Meyer Made Ravioli For Me

written by Jason Greenberg

How 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 reported that he has interest in the “Plaza Food Court” in Police Plaza down on Centre Street. And he is taking over the food service program at the Whitney Museum. In November, however, he did what he does best opening a proper restaurant, Maialino, in the Gramercy Park Hotel. And whatever your definition of a good restaurant is, Maialino fulfills it.

With New York institutions like Gramercy Tavern, Union Square Café and Eleven Madison Park already in his stable of incredibly popular and successful restaurants, Maialino (which translates to little pig) marks Mr. Meyer’s first foray into Italian cuisine. A rustic Roman-inspired trattoria, it has all the earmarks of a Danny Meyer restaurant: casual atmosphere, friendly, knowledgeable and attentive staff, and of course excellent food.

Formerly of Babbo and Gramercy Tavern, executive chef Nick Anderer’s pork-heavy menu features Italian cheeses and charcuterie from New York, California and Italy; “Antipasti” like fried artichokes with anchovy sauce and tripe with pecorino and mint. The high points come in the “Primi” section. The Raviolo al Uovo (egg yolk ravioli) was rich, creamy and exceptional; the Paccheri alla Gricia with guanciale and black pepper was salty and delicious as was the Bavette in Guazzetto with cod, basil and tomato. Guanciale can also be found in the Bucatini all’Amatriciana. The Malfatti al Maialino, malfatti pasta with almost fist sized chunks of sweet, succulent suckling pig and arugula is a must order. There was little room left for “secondi” (entrees) but the swordfish with fennel fronds and mushrooms was moist and tender. The namesake dish Maialino Al Forno, suckling pig served over roasted potatoes which serves 2-3 people is reserved for those with a major appetite.

Maialino is a serious restaurant but it isn’t out of place to see someone with a book and a glass of wine at the short wooden bar. Others choose to stand around one of the long tables in the small entrance area and order off the bar menu. And with the praise that Maialino has been receiving from both critics and the public, that is very well where you’ll be. And why not? The bar area offers the same menu, service and experience without the wait. Several tables line the perimeter of the bar room, seated on a first come, first served basis.

On a recent visit I was lucky enough to sit next to a couple of serious food lovers who had recently returned from a trip to Italy. They told a story of how they traveled an hour and a half away from the house they were staying in to a restaurant that was one of the best meals of their lives. When they arrived back home, they said to themselves, “What should we do tomorrow?” And the decision was obvious: They decided to drive back to that little restaurant and try more of the menu.

Maialino, despite being in the middle of Manhattan, is just that. You will want to come back to try what you didn’t have and savor once again what you already have. Read more!

Comfort Me FRANNY!

written by Anthony Ramos

As 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 restaurant’s name conjured up unflattering images.

We arrived a little early and the line of patrons that ran outside the door surprised me, especially for a Monday night! We edged our way in to get our name on the ubiquitous list. The airy space was filled with gorgeous scents of garlic, basil, tomatoes and baking bread. Looking at the menu the fare is simple, Italian, pizza, a few pastas, uncomplicated appetizers and salumi. The concise menu reminded me of the few days I spent in Rome and Florence where unadorned cafes served some of the best food I’ve ever had.


Back out on the sidewalk, waiting for Beau and MaryKathryn to arrive, Marc whispered to me and told me that Maggie Gyllenhaal was also waiting for a table with her husband, actor Peter Saarsgard and their young daughter. Fellow Brooklynites, I figured, just out for a casual dinner with their friends – just like us. Like good stalwart New Yorkers no one flinched at the celebrity sightings and it was business as usual.

With the arrival of our friends, we immediately ordered cocktails, wines and some food to start. The Crostino of wood-roasted pancetta and herb butter and the Fried eggplant with cherry tomato and Parmigiano Reggiano that arrived from the open kitchen were deceptively simple, constructed of just a few ingredients. The crostino of Italian bacon and melted herb butter on thickly grilled bread was rustic and savory.

We choose the Rigotonicini with pork sausage, rapini and Provolone piccante and a brick oven pizza made with Buffalo mozzarella, tomatoes, red pepper and yes, more sausage. The pizza had that wonderful crispy char from baking on hot stone in the oven. It reminded me of the pizza I had in Rome, so I closed my eyes and imagined hearing Vespas sputtering around cobble-stoned streets. The pasta was perfect, really al dente the way I like it and the wilted rapini and piquant sauce flavored with sharp Provolone were enticing.

It just proves that the best quality ingredients in the right hands can create a soul satisfying experience. As for the name…I’d forgotten about those unflattering images after sharing a bottle of complex, earthy Sicilian wine.
photo credit: Vanessa Vichit-Vadakan
Read more!

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

Written by Anthony Ramos

With 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 kitchen was too. It is astonishing to think about the shear number of people that must interact and work together to just please one guest. From expediters to senior chefs to culinary students at different stations, from waiters to hosts to dishwashers and bussers. A tightly manufactured piece of machinery where the weakest cog can easily bring down the house. All of this crossed my mind even before the bread came to the table.

After ordering cocktails, Marc and I took a serious look at the menu. The seasonal lunch fare, prepared by FCI students, features three courses. After some wheeling and dealing (“if you order the tartare I will get the cavatelli, and then we can try both”) we decided to start off with the Arctic char tartare with walnuts, Stilton blue and Yorkshire pudding, and the Cavatelli with rock shrimp, fava beans and ricotta salata. The char tartare (say that fast three times) was silky and tasted like the sea but we both agreed the Stilton could have had a stronger presence. As for the cavatelli (the pasta nemesis from my own FCI final), it was well balanced and had a good array of flavors, perfect for a summer lunch.

We were then eager to move on to our main courses: Seared duck breast and braised leg with fingerling potatoes and sour cherry sauce for Marc, and a pan-roasted lamb loin with goat cheese polenta, asparagus, figs and lamb jus for me. I reminisced about the duck and lamb before it even approached the table – thinking about my own experience preparing similar dishes for L’Ecole as a student not so long ago. When our entrées arrived my lamb had a gorgeous pool of lamb jus. I was immediately reminded of the wondrous and deeply flavored sauces I learned to make as a student.

To say my lunch was satisfying and nostalgic would be an understatement. Let’s just say it brought me back to a joyful time in my life, confident in where I had come from as a chef. Read more!

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

Written by Tracey Ceurvels

When 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 food (with mostly Greek influences). The dining room is minimal yet warm and inviting with a tin ceiling, exposed brick and plants. There was once an Italian restaurant here (some of the basic elements are intact), but the space has been pleasantly revamped to suit owner Gorian Papa’s sensibilities. There’s an open kitchen where you can watch chef John Tsakanis, formerly of Kellari Taverna, make the restaurant’s specialty; fresh fish—Mediterranean sea bass, red snapper or royal dorado—picked that morning from Hunt’s Point then grilled whole, simply, with olive oil. The food here is clean, fresh and straightforward. Some of the highlights include the octopus appetizer ($10), grilled calamari with lemon saffron vinaigrette ($10), swordfish kebob with escarole ($19), the cod with spinach and roasted golden beets ($18) and the jumbo scallops, pan roasted with a white bean salad ($18). You must come here for the seafood, but if you’re feeling carnivorous, there are juicy lamb chops ($21) and a crisp and tender roast chicken ($16). There is also a cute bar where you can enjoy an appetizer or dinner, but on my visit, no alcohol (the liquor license still hadn’t arrived but hopefully it will soon). To top it all off, dessert here is a single option; a classic Greek dish of homemade baklava that’s served with yogurt topped with sour cherries. With its unique flair and bright flavors, Aqualis Grill is a welcome newcomer to the neighborhood. Read more!

Chocolate Anyone?

written by Deepa Chander

When 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 here in New York City. Deemed the world's most expensive chocolate dessert, this lavish and luxurious item sells at a whopping $25,000. The Frozen Haute Chocolate is made from a blend of 28 cocoas from around the world and is served in a goblet lined with edible gold. It is topped with whipped cream, more gold and a side of Madeline au Truffle, which itself sells for $2,600 a pound. And for the "cherry on top", the dessert is plated with an 18k gold and diamond bracelet resting on the base of the goblet, and a gold spoon with white and chocolate diamonds as souvenirs. In this age of financial downfall, this may seem like a bit much. I mean, who in the world can afford to pay $25,000 for dessert? Probably just the filthy rich and famous, but then again this is New York where you have to think ahead all the time on the culinary scene. Coming up with unique and bizarre food is part of the process and, for some customers, part of the appeal. There are many other unique items made from chocolate that seem to attract crowds like chocolate spas to relax your mind and body at the Hotel Hershey in Pennsylvania, or chocolate flavored toothpaste - cause..well, why not? I guess the point is the excitement of paying an exuberant amount of money on dessert (and jewelry). Is it any good? Who cares? After shelling out $25, 000 for it, I doubt I would complain.

PS: This dessert is just a version of their popular frozen hot chocolate, created by owner Stephen Bruce.
Read more!

Lucky No.7

written by Anthony Ramos

Each 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 neighborhood exudes a bohemian, earthy, liberal air – no wonder French Culinary Institute Alum, Chef Tyler Kord, has dug his heels into this eclectic enclave.

My partner, Marc, and I settled into one of the tables in the back of the restaurant guided by a chic but approachable hostess. The room is filled with culinary hipsters, first dates, flirty gay couples, and the like.

I love that point in the evening during dinner service where you can feel the electricity and excitement in the air – it’s usually when the house is packed, the kitchen is running like a well-oiled machine and the wait staff never misses a beat. Everyone falls into this mesmerizing groove of sorts – having worked back of the house I feel that nervous thrill as dishes are being knocked out one by one and the intensity of the environment fuels every drop of adrenaline in your body. A feeling I miss from working at L’Ecole – the restaurant at FCI.

As we settle in with a cocktail, we peruse the concise menu sitting in anticipation to listen to the specials of the day. The wait staff is friendly, confident and sexy and our waiter tempts our palates with the chef’s daily selection.

We started with a snapper sashimi over Galia melon dressed with a spicy peanut, jalapeno and cilantro sauce. Each bite was savored and the various flavor notes were absolutely harmonious.

For main entrées we had the boneless pork chop that was slowly braised in a ginger broth then seared on the grill – served over Sardinian pasta called fregola the juicy chop delivered savory bites. I love their crispy breaded chicken, it is incredibly moist, rolled into a cylindrical shape – it’s a must have! The contemporary American cuisine has hints of Korean influence with pickled vegetables and kimchi pierogies.

Sitting comfortably in our seats my eyes wander to check out the bustling bar scene and the busy yet tiny exhibition kitchen. No. 7 is the kind of restaurant I would love to own someday, it’s cozy, sophisticated and always a welcoming place to dine.

The night winded down, I sip an after dinner coffee, and slide further into my chair. My body almost limp from feeding off the adrenaline rush, sated we saunter into the night.

Read more!

All the Hype about Marlow and Sons...

by Rebekah Peppler

All 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 waters and at $2.75 each, they’re worth every slurping mouthful. The menu includes ever-rotating-with-the-seasons crostini, soup, salad, panini, pasta, brick chicken, and fish, as well as a well-edited selection of cheeses and cured meats.

One of the most satisfying dishes during a past visit was a creamy, locally-made Salvatore Bklyn Ricotta crostini, drizzled with honey, thyme and mint, and topped with a generous dollop of poached rhubarb.

And, while the service is a gamble, dessert is a sure fire hit - the words "chocolate-caramel tart" are all that are needed to get a decadently rich, sea-salt enhanced slice of heaven. One of the best ways I've found to end a night out.

81 Broadway
Williamsburg Brooklyn 11211
(718) 384-1441
www.marlowandsons.com

Read more!

Dining Out In New York

by Adam Wile

The 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 hibernation and New Yorkers get to enjoy something they have not had the pleasure of for many months – nice weather. This may not sound like much, but the city offers a lot to do in the warm weather, and dining outside is the highlight. To help you enjoy spring in NYC to its fullest extent I’ve compiled a small list of where to go, what to do, and where to eat outside in New York City.

1. Lower East Side
What to Do: Explore one of the city’s most colorful and eclectic neighborhoods. The Lower East Side is often considered a microcosm of New York with so many different cultures living so closely together. Stop by the Tenement Museum (108 Orchard street), but opt for the guided walking tour of the LES which lasts about 90 minutes.

Where to Eat: Jeeb Thai Tapas, 154 Orchard Street between Rivington and Stanton
The LES is filled with great Thai options, but perhaps none better than Jeeb. While the name is somewhat of a misnomer now (true tapas are not served anymore), the quality of food, low prices, and garden setting still make this one a great find.

2. West Village
What to Do: Grab your acoustic guitar or moleskin notebook and head on down to Washington Square park where you can mingle with NYU students, artists, and street performers in one of New York’s most famous public spaces. Play a game of chess or just sit and contemplate as the Washington Square arch frames the New York City skyline in the background.

Where to Eat: Home, 20 Cornelia between Bleecker and West 4th street
Only a short walk away from Washington Square is Home a 30 seat restaurant with a Midwestern-American comfort food menu and a romantic garden. Choose the garden and snack on comfort favorites such as mac and cheese and chocolate pudding while you and your date consider if everything west of the Mississippi is this good.

3. Gramercy/Flat Iron
What to Do: Enjoy Madison Square Park. Throw on that new spring outfit and enjoy one of New York’s most beautiful parks without having to fight your way through midtown traffic. As the weather warms up MSP holds events such as book discussions, art exhibits, and even live music performances.

Where to Eat: Shake Shack, Madison Ave @ 23rd Street in Madison Square Park
Enjoy Danny Meyer’s infamous burgers and even more out of this world shakes and frozen custards. The lines may be insanely long, but with food this good and the sun shining above your head who cares? (Tip: If you live close by, check Shake Shack’s website for an up the video feed of the line so you can minimize your wait. You can also call ahead to order now as well!)

4. The Meat Packing District
What to Do: Wander the cobblestone streets of the Meatpacking District during the day and find old New York mingled with new as fashion designers and cafes spring up next to old meat warehouses. Grab dinner after the sun goes down, but still early enough to be able to enjoy the night afterwards.

Where to Eat: Spice Market, 403 West 13th Street
Treat yourself to Asian food Jean-Georges style at the behemoth Spice Market. Sit outside or enjoy one of the tables on the entrance level, which while covered, still affords an outdoor-esque experience thanks to the large glassless windows and Southeast Asian décor. In the mood for some Latino flavors? Son Cubano around the corner at 405 W. 14th Street is another al fresco choice with a smaller outside area but just as much funk.(I added this cause he listed a bunch of asian places, so i thought we should mix it up)

5. Central Park
What to Do: Spend a whole day in Central Park. Bring your favorite book or a Frisbee and just enjoy one of the most spectacular parks in the world. Visit the Central Park Zoo and take a boat ride or carriage ride if you must, but just take one day and experience Central Park. Check scheduling for events. As the weather gets warmer musical performances and theater shows become increasingly frequent.

Where to Eat: Pack a blanket and your favorite snacks and find a tree to set up under. If you’re traveling a long way and don’t want to bring groceries stop by Columbus Circle and pick up your meal of choice from Whole Foods. Just make sure you eat in the park. If you are truly opposed to feeding yourself, enjoy dinner at the Boathouse restaurant located at the northern end of the lake.

6. Upper West Side
What to Do: Leisurely stroll the upper west side river walkway or really get some exercise and utilize the bike/runners path. Make sure you stop by the 79th street boat basin and take it all in with a seat on the dock.

Where to Eat: Boat Basin Café, West 79th street along the river.
Go Monday through Friday and enjoy $2 off any drink for happy hour. Coincidentally this happens to be right around sundown. If you don’t mind the wait grab a seat overlooking the river. While the entire restaurant is al fresco, there are few things in this city better than enjoying cheap drinks and barbecue with friends while overlooking the Hudson River at sundown.

7. Soho
What to Do: Window shopping in Soho. Soho is often viewed as New York’s best shopping district so enjoy a day of walking around and admiring the work of some of New York’s new young designers. Try your best at bargain hunting, but definitely make sure you save some cash for the meal.

Where to Eat: Kittichai, 60 Thompson Street between Spring and Broome Streets
Ian Charlermkittichai’s modern Thai restaurant is a must for al fresco dining in Soho. Snag a table on the patio and indulge with do it yourself Thai iced teas in a setting so picturesque, you’ll think you’re in Thailand.

Read more!

“Stop! These are not AREPAS!”

Written by Diana Chiodi
My 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 favorite breakfast with a side of fresh white cheese and churned butter. Could it be? In hindsight, I should have been more skeptical but my desire to believe it was possible soon extinguished the doubt.

My mouth watered as I thought of biting into one, my hands rushing for my wallet before I had even crossed the street. But much to my chagrin my hopes were vanished as soon as I saw the so-called corn cakes sizzling on the griddle. These were far from the golden brown patties that I remembered. They were ugly yellow mounds with cheese oozing out the sides. I was turned off by these cheap imitations and somewhat insulted by the gall of the vendor to consider these unrecognizable grease patties as arepas. A sense of urgency to warn all onlookers rushed through me. “Stop!” I wanted to shout, “These are not arepas!” Instead, I turned around away from the giant yellow banners and their false advertisement, lamenting my experience to no one in particular and yet determined to set the record straight one way or another.

The traditional bread of Colombia and Venezuela, the arepa (pronounced ah-reh-pah)dates back to pre-Columbian times with the Native Americans. In those days, to make arepas required a series of steps which started by removing the grains from dried corncobs and then boiling and grinding the metate until a dough was formed. The dough was then formed in round patties that were then cooked over the fire. According to historians, the name arepa is derived from the word erepa, which Spanish colonists used to describe food or bread that was cooked on the round griddles, or aripos, that the natives used to cook.

Today, the corn flour is conveniently found precooked, so making an arepa is a lot easier than back in the day. Depending on the country – Colombia or Venezuela – the arepa takes a particular shape. In Colombia, it is about 6 inches in diameter and about ¼” thick. In Venezuela, it is smaller – about half the size but three times thicker than its Colombian cousin. This version is easier to slice open and stuff with any filling of choice. Additionally, the corn mixtures can vary from yellow or white. Cooking methods also vary depending on the cook’s preference. Regardless of its size, cooking method or accoutrement, however, the arepa is a delicious alternative to bread. It can be the perfect snack or fulfilling meal, and it is well suited for anyone looking for a satisfying breakfast, lunch or dinner.

The basic recipe for an arepa is simple. The following one results in a flatter arepa, much like the Colombian version, but you can increase the ratios to yield more dough, and instead of completely flattening out the balls, you make them thicker for stuffing (keep in mind though that these will take longer to cook).

Arepa Recipe
(Serves 4)
1/3 cup precooked white cornmeal
1/3 cup warm water
½ teaspoon salt
1 teaspoon butter for cooking

1. Combine all ingredients and gradually knead with your hands until a soft yet firm dough forms.

2. Divide the dough into four balls. Take a ball of dough and gradually start flattening it out until it is about ¼” thick, all the while maintaining a round shape. (This takes some skill and patience since overworking the dough may cause it to crack or dry out, so an alternative would be to place the ball of dough between 2 sheets of plastic wrap and with a heavy pan, flatten it to the desired thickness).

3. Melt the butter in a pan set over medium heat. Place the arepas and cook for about 2 minutes on each side until they have a golden color.

Once the arepas are done, you can let your culinary imagination run wild and pair them with either a sweet or savory topping. Of course, if you prefer to skip the recipe and have it done for you, you can visit Caracas Arepa Bar (www.caracasarepabar.com). Offering two locations, (one on the lower east side and a newer, larger one in Brooklyn), Chef Ilse and her team will delight you with the arepa combinations available from her menu. After one bite, these authentic Venezuelan arepas will turn any amateur into an arepa aficionado and teach them to distinguish the true from the fake! Read more!

New York's Sweet Pages

Written by Rebekah Peppler and Andrea Scalici

In 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 Sweeter Side of Amy’s Bread Amy Scherber and Toy Kim Dupree
What started as a 650 square foot space in, a then quite seedy, Hell’s Kitchen, Amy’s Bread expanded into 1,300 square feet and three locations providing New York with freshly baked breads and sumptuous sweets. The Sweeter Side of Amy’s Bread, released this past October, focuses owner Amy Scherber’s and longtime co-worker Toy Kim Dupree’s attention on the bakery’s sweet side – a delectable array of scones, cookies, cakes and bars. Scattered among decadently nostalgic recipes like “Kitchen Sink Cookies” and “Monkey Cake” are the stories of customers and employees of Amy’s Bread. These stories reinforce the neighborly feel permeating both the cookbook and the shops themselves, including 103-year-old Frances Reheld, known for her love of “Definitely Devil’s Food Cake” and David Chaffin, the bakery’s “resident chocolate chip cookie fanatic.” Tips and techniques are included with many of the recipes and provide an accessible comfort level to even the most involved of sweets. Additionally, all the recipes are given in grams, ounces, and volume measurements allowing the home baker a choice to use a kitchen scale or not. A beautiful cookbook full of color photographs, luscious treats and a homespun feel, The Sweeter Side of Amy’s Bread is a certified bread winner.
Hell’s Kitchen: 672 Ninth Avenue New York, NY 10036
Chelsea Market: 75 Ninth Avenue New York, NY 10011
The Village: 250 Bleecker Street New York, NY 10014

Baked: New Frontiers in Baking Matt Lewis and Renato Poliafito
Baked, the four-year-old Brooklyn sweetheart known for tooth-achingly hip desserts, offers over 80 recipes and 40 mouthwatering photographs in its new cookbook, Baked: New Frontiers in Baking. Authors and owners, Matt Lewis and Renato Poliafito, transport their signature Sweet and Salty Cake, a intense mix of dark chocolate, salty caramel and fleur de sel, straight from Red Hook into your kitchen. Also included are recipes for Root Beer Bundt Cake, Almond Green Tea Cupcakes and Vanilla Bean Caramel Apples. While not a cookbook geared for beginners to baking (many of the recipes are involved) the, sometimes cheeky, tips and tricks in the “baked notes” help ease the difficulty.
359 Van Brunt Street
Brooklyn, New York 11231


The Sweet Melissa Baking Book: Recipes from the Beloved Bakery for Everyone's Favorite Treats, by Melissa Murphy
Another Brooklyn bakery, Sweet Melissa Patisserie, located only 20 blocks away from Baked, came out with this bee-speckled charmer in March 2008. Although the fact that Murphy is an FCI alum should be enough to buy the book - the recipes do it justice with tempting, honey-laden sweets like “Bee Sting Donuts,” Murphy’s baked answer to the traditional fried donut filled with pastry cream and dipped in honey caramel, along with the addictive Chestnut Honey Madeleines made with one of my all-time favorite ingredients: hazelnut flour; they would make Proust proud. The book contains over 100 recipes in its six sections, includes a variety of “pro tips” for the novice baker and easy step-by-step directions. The cookbook is an amalgamation of Murphy’s French pastry training and homespun sweets, following her goal “…to make everyone’s favorite desserts better than they’ve had them before.”
Carroll Gardens: 276 Court Street Brooklyn, NY 11231
Park Slope: 175 Seventh Avenue Brooklyn, NY 11215

Dessert Fourplay, by Johnny Iuzzini and Roy Finamore
Honerable mention, though outside the bakery realm, is Dessert Fourplay ("Sweet Quartets from a Four Star Pastry Chef"), just released by rockstar chef Johnny Iuzzini of Jean Georges. Johnny successfully brings his signature "fourplay" of desserts to the reader using creative pairings and inventive methods. In the book, like in his kitchen, he plays his quartets off each other, cool with hot, crunchy with creamy, sweet with spicy, and the expected with the unexpected (chocolate-chipotle soup with milk chocolate and coconut foam, yum!). While the recipes are a little more difficult and involved, this book is great for the adventurous and innovative home chef or even for the pros who may need inspiration.
Visit Jean Georges at 1 Central Park West in Manhattan

Read more!

Good Fare. 5 Quarters.

by Scott Mermelstein

I 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 five choices for five quarters:2 Bros. 

Pizza: 32 St Marks Place, New York, NY 10003 (212) 777-0600

In this bustling East Village neighborhood lived two brothers who sold pizza. Like pizza? Got a Dollar? Here’s your place. Not the best (as we New Yorkers know, "the best" is a subjective assertion), but it's certainly above average. The crust is slightly doughy, topped nicely by sauce that has tang and a hit of garlic, plus a little grease, lots of cheese. Though you can stay and hang, it is better when reheated at 400°F, directly on the oven rack. The large slice then took on a crispier crust, made me yearn for a beer, and ponder how wonderfully costless life could be.

Tasty Dumpling: 52 Mulberry Street, New York, NY 10013 (212) 349-0070

Due to the rising costs of flour, these delicious Tasty Dumplings are now $1.25. Still, the Cabbage & Pork Fried Dumplings are delectable, thick skinned, and moist. Just indulge on the sauce to make up for the price hike (chili, hot, and vinegar sauces at each table). Also check out the Golden Pancake for a $1. It’s a fried scallion delight, thick like focaccia bread, airy, interspersed with chives and onions, topped with sesame seeds, and particularly wonderful. Drinks are also economically priced at a buck a piece.

Guss’ Pickles: 87 Orchard Street, New York, NY 10002 (212)-334-3616
http://www.gusspickle.com/

Guss’ Pickles has been a Mecca (or sidewalk stand) for New Yorkers since its opening in 1910. Once a thriving pickle district, the old location had been rocked by controversy. There really isn’t much to say except its enchanting, salty, snappy, and referred to as a wicked sour pickle. Two for a buck, but that most likely that won’t satiate, so spend two, and put that refrigerator to good use.

Piece of Chicken: 362 West 45th Street, New York, NY, 10036 (212)-582-5973

This place makes KFC look like, well, a piece of chicken. With dollar in hand, walk up to the store front, little more than a kitchen, walk through the teller ropes, give your order, which is written down on a note pad, pay, and then receive your goods. It’s sort of like a drug deal, so prepare your game face. But when you walk out, it is oh so good. A large piece of chicken, non-greasy, crisp, seasoned, and down-home just like your momma made (if you were southern).

Fay Da Bakery Corp: 83 Mott Street, New York, NY 10013 (212)-219-0778
http://www.fayda.com/

At Fay Da Bakery Corp the dollar gets stretched to the max. In the mood for a giant almond cookie? maybe a roast pork bun? chocolate cake? taro roll? and on goes the list... It is all delicious, fresh, and, most importantly, under a dollar. Have a seat and try the coconut cream bun, in itself worth the stroll down to China Town. The tea is more expensive so bring your own (or so others did), just not your camera (“No Photos!”) unless of course you came for the side-eye.

Read more!

Payard Presents Buche de Noel

by Rebekah Peppler

As 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 Chocolate and Hazelnut Mousse and Hazelnut Dacquoise. I can’t imagine its siblings: the hazelnut-laden Piémont, mascarpone and strawberry-filled Montmartre or the chestnut-infused Bagatelle tasting any less decadent. Prices start at $26, available starting December 15th.

Read more!

Autumn Tastes like Rabbit and Apricots: Cookshop

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 country farm than trendy neighborhood hot spot, decorated in pumpkins and gourds with maple, amber and mahogany tones illuminated by candles. Upbeat music plays gently in the background and the restaurant has a quiet buzz filling the room. As we sit down our waiter explains the “Cookshop Restaurant Mission.” The menu strictly adheres to seasonality and sustainability. All produce comes from local farmers markets (the majority from close by Union Square), all animals are grown humanely the way nature intended, and wine is chosen from smaller vineyards, including some local Long Island options. The glasses are even made from recycled materials. While the ethics are impressive, the question turns to taste. 

Our table began with a nicely al dente homemade beet and goat cheese ravioli with butter poppy seed sauce. One bite was all it took for the table to begin rallying behind Meyer’s mantra that seasonal food tastes better. We also shared a playful and well-seasoned Merguez sausage & peppers roll and an order of deviled eggs that were everything you wish they could be at home, but somehow never are.
The meal proceeded on with more hints towards Meyer’s commitment to local ingredients. The marinated Hudson Valley Rabbit was tender and juicy with grapes and apricots that added a nice sweetness to counter the acidity of the accompanying red wine gastrique. Though we did not indulge, our rabbit’s kidneys and liver ended up on the menu as well in two separate dishes. The true highlight of dinner was the multigrain risotto, wonderfully creamy and chewy, with squash and rosemary. Not all of dinner was as successful however, the white pizza with green olives was thought to be “briny,” “oily,” and “overpowering,” by the members of my table.

Dessert brought back another high point for Cookshop. All creamy ice cream and smooth sorbet is made in house. This warranted us trying half of the dozen flavors including coffee, chocolate, gingersnap, apple, banana, root beer, and a slightly over salty yet addictive salted caramel. These were found among our Root Beer Sundae and, the most seasonal dessert imaginable, pumpkin bread pudding with gingersnap ice cream.

Cookshop, similar to its parent restaurant Five Points is the type of place you want to come back to. It is larger than both Five Points and Hundred Acres, but still manages to be just as cozy. Of course when talking about sustainable restaurants, it is hard not to compare them to Dan Barber's Blue Hill. While less elegant than Blue Hill, Cookshop is more accessible. While Blue Hill may be a special occasion type dinner, Cookshop is the kind of restaurant you could go to any day of the week. Not only is it easy on the environment and conscience, it’s also easier on your wallet.

Overall Rating: 3 of 4
Average Entree: $25.00 and under
Dishes to Try: Beet and Goat Cheese Ravioli, Hudson Valley Rabbit, Multigrain Risotto, Pumpkin Bread Pudding

Written by Adam Wile

Read more!

The Markets: No Bailout Necessary

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.

Outdoor
New 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 locations in the cities most stylish destinations, like Union Square, most notably. Popular chefs come to this market to buy food for their restaurants, while the locals come grab fare for the week, and pick up some photography, bracelets or paintings. With local wineries such as Chateau Renaissance Wine Cellars in Hammondsport, the wine tastings are unique with refreshing apple peach wines and pear champagnes. The fresh breads of banana and apple from Hawthorne Valley Farms exude smells of caramelized granny smiths and sautéed sweet banana. Fantasy Fruit Farm brings in delicate "small" fruits like tristar-variety strawberries and purple "royalty" raspberries that are impossible to pass up. Long before the shelves of Whole Foods offered grass-fed meats and wild fish, farmers from 3-Corner Field Farm, New York Beef Company, and Blue Moon Fish were bringing it here. And if the sights and smells aren’t enough, fragrant exotic flowers are also available. Greenmarket is unmatched in its neighborhood feel, promoting "regional agriculture and ensuring a continuing supply of fresh, local produce for New Yorkers." The Council on the Environment of NYC (CENYC), a non-profit organization, has organized and managed open-air farmers markets in NYC since 1976. This market is unique in that it pulls in New York’s young city chic, the Park Avenue elite, contemporary artists, and celebrity chefs, and if you’ve visited, you know why.

Indoor
While the Greenmarket is only available certain days and easier to enjoy in the better weather, Chelsea Market offers daily shopping in the safety of a warehouse. With many little specialty stores and bakeries, the Market is rounded out with equally impressive grocers. Buon Italia houses specialty Italian goods, including fresh mozzerella and sausages made in house on a daily basis. Looking for canned tomatoes straight from San Marzano or creamy gelato from Roma? Stop in and pick from a wide array of Italian vendors. You could shop for olive oil for a lifetime and not buy the same kind twice. The food display out front is loaded with pastas and proteins to feed any hearty appetite. Past Buon Italia is the famed Lobster Place featuring the freshest fish the city has to offer with a knowledgeable and helpful staff. In addition to the catch of the day they offer great lunch options of sushi or seafood bisques. The lobster bisque in an Amy's Bread bread bowl may just be the best cold-weather lunch one can find. With a shopping bag full of fresh pasta, bread and fish, Manhattan Fruit Exchange is a suitable last stop on the markets of the Market tour. This refrigerated box toward the back is where happy produce comes to find good homes on healthy plates. The lack of decor and cash-only policy keep prices at the lowest in the city for vegetables, fruits, potatoes, mushrooms, herbs, cheeses, and more. Of course the salad bar in the middle also makes the perfect choice for a healthy meal. We can't forget Chelsea Thai, which offers specialty goods for harder to find ingredients and Ronnybrook Dairy with the freshest of milk products, also amongst the shops of Chelsea Market. For all these reasons, it is easy to see why the Food Network is housed in a building as fully loaded as this one and why it is flooded with appreciative customers every day.

Whether it’s Union Square in the summer and Chelsea in the winter, both markets offer the best local and fresh food New York has to offer.

Written By Andrea Scalici and Brandon Johnson

Read more!

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

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 the know, it is one of the city’s greatest treasures.

Step inside and the warehouse motif is not lost. With dark walls and brick floors, one has to watch their footing in the former National Biscuit Company complex. Now, more famously home to the Food Network, Chelsea Market is still churning out plenty of culinary delights from the many vendors inside. This becomes apparent as you are lead past many glass walls with views into the bakeries themselves.
202, a casual restaurant surrounded by upscale clothes and goods by Nicole Farhi, and Chelsea Wine Vault, a lively liquor store with weekly tastings and specials, are the first two stops on the tour. At Eleni’s across the way, be ready for a sugar rush with every flavor cupcake imaginable (Oreo Madness and Peanut Butter Cup are a must), cookies that look like works of art for any occasion ("Candidate Cookies" are the latest), a wall of candy, and even old fashioned Coke products in glass bottles that take us back to the era of the old Nabisco factory. To continue the sugar rush, head to Fat Witch Bakery next door, which produces my favorite brownies of all time (not too cakey, not too fudgey, with a perfectly rich level of chocolate). Get them after 5pm and they're only $1.50.

The next stretch is comprised of Ruthie’s, home to a hodge podge of daily breakfast and lunch specials so popular, they have two shops: one for food and one for baked goods. Don’t miss the great bagels with an assortment of cream cheeses including maple walnut and bacon, if you dare.

The Green Table and adjoining Clever Co. catering offer delicious organic food choices to the passerby in a restaurant and storefront with approximately five tables (including a communal table in the Market hall). This "sustainable eatery and wine bar" provides respite from a day of shopping the Meatpacking District in an environment unlike any other in the city.

Two chains that round out Chelsea Market are Amy’s and Sarabeth’s, both familiar names to any New Yorker worth their salt. This particular Amy's boasts a large selection of fresh breads and baked goods with French flair, like the decadent Pan Au Chocolat, to be enjoyed in the ample sitting area. And don't forget to wash it all down with their homemade lemonade available in the warmer months. Sarabeth's, on the other hand, can be easily passed by with its small entrance hidden under the dark lighting of the Market. But step inside and enjoy a wide array of jams, granola, cookies and cakes. In the mood for breakfast? Order one of the perfectly prepared omelettes until 3pm.

Bowery Kitchen Supply hidden near the back is a haven to the culinary student or aficionado, with any kitchen gadget you will ever need. The store is complete with a stellar sandwich and hot food bar, and gelato station that are no longer the Market’s best-kept secrets.

Across from "Bowery" is T Salon. A newcomer to the block, this tea store has walls and walls of tea choices, a case of delectable desserts, a healthy new twist on lunch, and a quaint yet stylish sitting area to enjoy it all.

You can't miss the open bar in the middle of Chelsea Market, home to Ninth Street Espresso, a perfect way to start or finish your visit. Brewing Stumptown coffee as quickly as the ever-growing line appears, the friendly and familiar baristas customize each coffee drink as if they were handing you a work of art. Order a cappuccino and you will never be able to drink Starbucks again. Or order a cup of coffee for only $1!

So make a date with your favorite foodie friend and hit up Chelsea Market with an empty stomach and full wallet. You won't be able to pass up the many goods, edible or otherwise, that this historic building has to offer. And stay tuned to our blog for the next installment about the Market and its many larger-scale vendors like the Lobster Place and Manhattan Fruit Exchange (and visiting sample sales!).

For a full list of shops and events visit:

http://www.chelseamarket.com/

Also read more about the rich history of the building:

http://www.chelseamarket.com/pages/history.html

Written by Andrea Scalici
Read more!

$1000 Pizza

Yearning for some variety in your pizza toppings? Try this: A thin crust pizza pie topped with crème fraiche, four varieties of Petrosian caviar, and slices of Maine Lobster tail. You can get an entire pizza for $1000. Nino’s Bellissima in New York is serving this luxurious pie cut into 8 slices, each slice $125, to the Wall Street professionals and pizza connoisseurs alike. 

Written by Brandon Johnson

Read more!