Voodoo Donuts – Portland’s Finest Sugar Rush

You may have noticed an absence in posts over the last week, which has been due to all my travels on the West Coast. And what a time it’s been! It’s made me appreciate the amazingness found right in our country, especially the percolating culinary culture in states such as Oregon and California. This post aims to shine a light on the former, as I recall a fantastic experience Dan and I had with friends, Moses and Sonya while visiting them in Portland.

As soon as we got off the plane and into Moses’ car, he couldn’t stop talking about Voodoo Doughnut, and made it clear that they’re an absolute must in Portland. Who was I to question him, as I love me some good local sweets, and doughnuts are never a hard sell for me. We headed to Voodoo on a weekend morning, right before an arduous hike. I was grateful for this, as we were about to consume an obscene amount of calories, and they had to be burnt off in some way. This way, the doughnuts were totally justified :)

Atmosphere:
Portland boasts three Voodoo Doughnut locations, one in downtown Portland and two in the near vicinity, such as in Eugene and near Sandy Blvd. We went to the latter, which is also called Voodoo Doughnut Too, which was on the route to our hike.

Low and behold, there was a line outside, but nothing that a shrewd NYer couldn’t handle. Moses explained that this is pretty typical, regardless of which location you go to, and that the line moves quickly. I didn’t mind at all, as waiting is all part of the experience and gave us time to select what we wanted. It also gave us the opportunity to take in Voodoo’s quirky surroundings.

Decked in pastel pink, Voodoo’s interior feels like a funky little hodgepodge of nostalgia. You’ll find everything from a jukebox, vintage posters, stuffed animals, and tall stacks of those signature Voodoo Doughnut pink boxes. These happen to be my favorite, as the slogan on the front is quite hilarious, stating that “all good things come in pink boxes.” We all had a ball with that one!

Doughnuts:
Voodoo boasts a variety of more than 50 types of doughnuts, which are separated into different categories such as “cake-like” doughnuts, cruellers, hole donuts, filled doughnuts, and more. Because it was Dan and my first time here, we were eager to sample a little bit of everything and ended up getting a sampler of a dozen doughnuts.

Once we opened that box, we didn’t know where to start – there was so much sugary goodness staring up at us! Naturally, we wanted to sample each doughnut, and therefore ended up taking small pieces of each one and then tackling our given favorites in bigger quantities.

Bacon Maple Bar – We couldn’t refuse indulging in our favorite savory treat, and pairing it with something sweet. While I’ve had a maple bacon doughnut before, this one was quite different, as it had full sized pieces of crispy bacon on top, vs. the small bacon bits I’m used to. The bacon was my favorite part of course, and I loved how it melded with the sticky maple frosting. The actual doughnut was quite plain and not very exciting, but the indulgent topping definitely made up for it.

Memphis Mafia (aka The Bear Claw) – My very favorite doughnut of the bunch was a conglomeration of different flavors and textures. I can totally see why we kept referring to it as the Bear Claw, as it resembled one – a huge bear-like piece that looked wildly irregular in size and was jagged on top and around the edges. Incorporating flavors such as chocolate, peanut butter, caramel and cinnamon, it was like a cinnamon bun raised to the nth power. The chocolate chips were a little crunchy as well as the outside of the doughnut, while the inside was a soft, flaky heaven.

The Voodoo Doll – The most unique doughnut, when it came to aesthetics was the Voodoo, as it resembled a funny looking voodoo doll with a pretzel sticking out of its mouth (I think it was supposed to be a cigarette :)). When biting into it, it revealed a crimson red inside full of fresh raspberry jam that evoked blood. Besides this being really clever, the jam was really delicious and included chunks of fresh raspberries that were really tasty. This was Dan’s favorite doughnut and my close runner up.

Service and Cost:
Once we got through the line, which moved fast, our server was a quirky young girl who embodied the irreverent Voodoo spirit. She was the perfect combination of helpful and blaze, giving us a few doughnut recommendations along the way, but really letting us take the lead.

Unlike in NY where a gourmet doughnut (errrr The Cronut) can cost you upwards of $5 a piece, Voodoo doughnuts are well priced. Starting at just $.95 and going up to $2.95/piece, they average out to about $2 a pop when you get a dozen.

3 Sticky and Delicious Mmmmms

Voodoo Doughnuts – 1501 NE Davis, Portland OR 97232
593.235.2666
www.voodoodoughnut.com

Chez Panisse – Organic Magic in the Making

Dan and I are currently on the West Coast, and I must say, there’s no shortage of delicious food. Every corner of San Francisco, where we’re currently staying boasts an interesting array of food options, including gourmet food trucks and stands, bakeries, organic salad & sandwich shops, farmers markets, and the like. However, even though there’s plenty of greatness to choose from right in San Fran, we couldn’t resist taking a short train ride over to Berkeley to visit Chez Panisse.

For those of you not familiar with this Bay Area staple, Chez Panisse is the mastermind of food visionary, Alice Waters, who practically invented the farm-to-table movement. Every foodie who’s worth her salt has been, and I just had to see what it’s all about.

Atmosphere:
Located on the pretty Shattuck Avenue in Downtown Berkeley, Chez Panisse is situated in an area the locals call the “gourmet ghetto.” Seeing its quaint exterior, I knew I’d love this place, as it was decked with a raw heads of garlic—a nice foreshadowing of what was to come during our meal.

As soon as we stepped inside, I was even more glad we came. The interior was beautiful and inviting, with cherrywood paneling on the walls, warm lighting and the most amazing smell that emanated throughout the dining room. Since we ate in the café area, we headed upstairs and were welcomed by a friendly maitre-d who sat us at a temporary table while we waited. This turned out to be a big highlight of our experience, as the table next to us hosted some major talent such as Sir Ian McKellen (yes…that would be Gandolfe the Grey), Patrick Stewart and Billy Crudup.

Food:
Since we chose the café as our first Chez Panisse experience, we were able to order a la carte, instead of from the elaborate tasting menu that’s offered downstairs in the more formal setting. I loved this approach, as it allowed us to be flexible and share an appetizer and dessert, which was the perfect amount of food.

Endive Salad – We couldn’t dine at Chez Panisse without getting a taste of their famous salads – simple, yet expertly composed veggie plates that Alice Waters is known for. Choosing the endive salad with chopped scallions, smoky bacon and crumbled farm fresh eggs was a perfect way to start, as each ingredient had delicate flavor and was thoughtfully composed into an earthy medley.

Steak with Shoestring Potatoes – Spotting this Monday night special on the menu, we both decided to go for it and weren’t sorry. The portion was modest, but ended up being just enough, as the grass-fed steak produced a melt-in-your-mouth bite and the herb butter on top melted into each delicious crevice. Devouring the shoestrings, they were super crunchy, almost reminding me of gourmet potato stix that were nice to pair with the peppery leafy greens.

Plum Galette – Dessert was an absolute must, and once again we went with an earthy, rustic option, which was this beautiful plum galette. I loved that it wasn’t overly sweet and the crust was the perfect amount of crumbly and buttery. The pretty pink scoop of ice cream you see was raspberry in flavor, which added a nice touch of tartness to this otherwise mild dessert.

Service and Cost:
Besides the food, the service is a big highlight here, as all the waiters are experienced and bring a touch of old world charm to the entire experience. I love that they have an opinion about what’s good, and it was refreshing to see that some of the waiters are closely acquainted with the patrons.

Costs are very fair and quite surprising for the quality of the overall experience you get. I really appreciate that Chez Panisse takes exceptional care of its customers and that they don’t exploit their popularity, as some restaurants of their caliber do. The entire meal set us back about $95, which included drinks, tax and tip.

3 locally grown Mmmms

Chez Panisse - 1517 Shattuck Avenue, Berkeley CA 94709
510.548.5525
BART to Downtown Berkeley
www.chezpanisse.com

Sabores – Tasting the Flavors of Brazil with Chef Sue Torres

A few weeks ago, I had the pleasure to attend a nicely organized event by the folks from Brazilian Specialty Foods, to help us get acquainted with Brazilian-style cuisine and its many delightful flavors. Held at the International Culinary Center (aka The Center) in SOHO, I was excited to embrace this delicious topic in one of the best academic culinary settings in NYC.

Attending the event with new friend and fellow food blogger, Connie from Urban Bakes, we enjoyed learning about Brazilian cuisine through a three course tasting and food demo by esteemed NYC Chef, Sue Torres.

Course 1: Pao de Queijo
It’s always great to start a Brazilian meal with a classic pao de queijo appetizer. For those of you not familiar with this snack, it’s a typical Brazilian cheese bread that adorns the table prior to any sit-down meal. While the bread is bite sized and it’s easy to eat several pieces at once, it’s actually more filling than it looks, essentially being filled with cheese. Sue showed us that the process of making it is easier than you’d think, consisting of cheese and tapioca flour – no rising agent required.

Course 2: Brazilian Pork Sausage with Red Peppers and Onions
Since the theme of this meal was brunch, Chef Sue showed us how to prepare a Brazilian pork sausage dish, called Calabresa. Once again, the preparation was quite simple, using basic ingredients found in anyone’s pantry, including red peppers and onions. Sauteed and caramelized for a few minutes before combining it with the sausage, it was a dish that was high on aromatics and flavor. On a side note, we received a package of this sausage to take home, and I’ve been using it on things such as pizza, pasta and sandwiches—making them all that much more delicious.

Course 3: Guava Cream Cheese Crepe
Even though I’m usually not a huge fan of guava, I was surprised by how much I liked this dish. The filling for the crepes consisted of a thick guava paste you can find in any Latin market, which was then mixed with cream cheese for some additional silky texture and tang. The end product was fantastic and surprisingly light—another surprise coming in the form of crispy tortilla strips that served as a topping along with sticky strawberry jam.

I really enjoyed this event, and loved meeting Chef Sue in person, and further understanding her appreciation of Latin American food. Chef Sue herself is a Mexican American, and owns the popular Suenos restaurant in the West Village that I’m eager to try. Thanks for the exposure to this delicious, vibrant cuisine, BSF, Chef Torres and team!

Welcome Macaron Ice Cream Sandwich – Oh How I Love Thee

As you know, I’m always intrigued by the latest local foodie craze, the cronut being one prime example. But aside from this dessert sensation, there are other such creative eats that are keeping me up at night such as a macaron ice cream sandwich, I’m about to share with you.

I found out about the Macaron ice cream sandwich last week through my daily Scoutmob newsletter and it tickled my sweet tooth craving. For those of you who know me, can vouch for my insatiable sweet tooth in general and for my strong penchant for French macarons. Last winter, I even ventured out on an NYC macaron crawl to taste the best this city has to offer.

The idea behind the innovative macaron ice cream sandwich comes from the folks at Francois Payard Bakery, one of the first stops in fact, in my aforementioned macaron crawl adventure. Situated in the West Village, I scoped it out last week with my co-worker, Sarah.

About Francois Payard:
Known for exquisite French bread and pastries, Francois Payard is a trusty baked good staple, located on Houston Street, just East of 6th Avenue. The bakery itself is quite large and inviting, and serves as a comfortable meeting place for a small or large group of friends, or for an impromptu meeting with a co-worker, as in my case.

There’s a large colorful display up front of all the pastries, their macaron selection being front and center. I was happy to see that the macaron ice cream sandwiches advertised on the premises, assuring us we were in the right place, and giving us hope that they were still available.

Macaron Ice Cream Sandwich – A few varieties made up the macaron ice cream sandwich offering including strawberry cheesecake, coconut mango, chocolate on chocolate with cocoa nibs, and their most popular flavor, the pistachio raspberry. I was debating between that and the coconut mango, but when I asked for a staff recommendation, they pointed me to the former right away, so I went for it.

The sandwiches came wrapped in clear cellophane, adorned with a pretty sticker that displayed its unique flavor. I loved that they were super cold; helping to break the heat we were feeling from walking outside.

Once we unwrapped our treats and took a bite, I was in heaven. Loving the subtle pistachio flavor of the meringue cookie, and the way it hugged the raspberry vanilla ice cream, this was truly a different kind of ice cream sandwich. The ice cream itself was made of really good quality ingredients, which didn’t give me a tummy ache, as some rich desserts do, and once the meringue cooled down a bit, it was pleasantly chewy and even more delicious.

Service and Cost:
The staff at Francois Payard took care of us, but nothing was so out of the ordinary stellar that I feel inclined to highlight. I’d say that it’s your standard order-at-the-counter experience – however without all the crazy lines that can be found at some other neighboring bakeries that shall not be named :)

We paid $5 for each ice cream sandwich, which I think offers decent value, considering its generous size. If you’re looking for just a little sweet bite to tide you over, I’d even recommend splitting one with a friend.

3 Mmmms

Francois Payard Bakery – 116 West Houston Street, New York, NY 10012
212.995.0888
1 Train to Houston Street
www.payard.com

Happy Hour Snack at Café Bar

Last week, Meg, Mackenzi and I met up with a potential future media partner at Café Bar. I haven’t been in a little while and always look forward to coming here because the food and the drinks are consistently good. Unfortunately, the same can’t be said for the service, but nonetheless, a good time was had by all.

Since it was still early evening, and just the time to grab a drink and some light snacks, we shared a pitcher of white sangria as well as a large cheese board.

White Sangria – Boasting a $20 sangria pitcher special on Wednesdays, we were intrigued to try the white, as it looked refreshing. Topped with lots of fresh fruit such as apples, plums and peaches, it made for a lovely summer drink that did a nice job of cooling us down. It was also good that the drink wasn’t too watered down, and after about two glasses, we were just about ready for our cheese snack board.

Cheese Board – We were all impressed when a colossal cheese board showed up at our table, decked with simple yet delicious accouterments such as a little pot of honey, chunky blueberry jam, grapes, honeydew and other fixins. There were about 5 varieties of cheeses, including goat, brie, blue, pepper jack and gouda. Even if you’re not a huge cheese fan, you had to respect the spread before you, and the beautiful way in which it was arranged. We all seemed to enjoy it, and I was surprised at how much it filled me up.

Service and Cost:
As I already hinted, the service was a little on and off, as we waited for a few minutes to be approached, then only to receive three glasses of water for the four of us, and so forth. Although it was a tad annoying, it was nothing that couldn’t be excused, and I do see myself coming back for more.

Costs are moderate and include $20 for the sangria and about $16 for the cheese platter.

2.5 Mmmms

Café Bar – 32-90 36th Street, Astoria NY 11106
718.204.5273
N/Q Train to Broadway or R/V Train to Steinway Street
www.monikascafebar.com

Fridge Clean-Up Pasta

Since Dan and I are leaving for vacation soon, I'm trying to be as resourceful as I can with the items still left in our fridge.  Whipping up this "fridge clean-up" pasta dish, it did a good job of tiding us over while at the same time using lots of left over veggies and some Brazilian pork sausage too, for some protein.  I harvested my basil plants too, as you can see and picked off all their leaves to create a quick, homemade pesto.  Hope you enjoy it as well, and make your own personal renditions.

Fridge Clean-Up Pasta 

Ingredients (serves 3)

For the pasta:
1 lb of whole wheat spaghetti pasta
10 cherry tomatoes, cut in half
Small handful of kalamata olives, halved
1 1/2 cup of sliced mushrooms
1 medium sized link of pork sausage, chopped
1 small red onion, chopped

For the pesto:
2 cups of fresh basil
2 garlic cloves, peeled and halved
Pine nuts or pumpkin seeds
Salt and pepper to taste
Olive oil

Directions:
Cook pasta according to the directions on the box.

Sautee the onions, sausage and the mushrooms together.  Add a bit of salt and pepper.  Sautee until all the ingredients are golden brown and then add the tomatoes and olives and cook for another 5 minutes until the tomatoes just soften.

In the meantime, prepare the pesto by putting all the ingredients into a food processor and pulsing it until it's well combined and forms a paste.

Add the pasta directly into the sauteed medley and toss well.  Add in the pesto and combine again, adding in a bit of pasta water to smooth it out as needed.  Season with salt and pepper to taste.

Keeping it Earthy with Tracey Medeiros at the Union Square Greenmarket

You may recall me mentioning last week that I'd be doing a food demo and some promotion with friend and cookbook author, Tracey Medeiros.  The event took place yesterday at the Union Square Greenmarket, and it was a big success.

The focus in our tented area, which was centrally located, right across from the popular Migiorelli Farmstand, was Tracey's latest cookbook called the Vermont Farm Table Cookbook.  I myself own this awesome cooking resource, which shines a light on the local farmers and purveyors that make Vermont the food-centric state it is.  The recipes inside are pretty easy and approachable, and accompanied by beautiful photography that showcases the food in all its glory.  I've tried a few recipes prior to yesterday's event, including stuffed tomatoes and banana almond smoothies.

Amee Farm Lemon Lavender Dressing:
Yesterday's event, which included a book signing, also took a simple yet delicious recipe for Amee Farm Lemon Lavender dressing, and brought it to market goers.

Tracey and I shopped for fresh salad greens and arugula before our food preparation, keeping things as local and fresh as they get.  As soon as we tossed the salad and plated it, people came up to the tent, curious and wide eyed, taking the plates and enjoying the healthy snack.

I tried it too of course and can vouch for its delicious taste.  The dressing was not only smooth and creamy but had that subtle earthy aftertaste from the lavender.  Sophisticated and elegant, it was a nice step up from an ordinary salad dressing or vinaigrette.  Showcasing this recipe was quite perfect at the farmers market because you can essentially get all the ingredients for it on the spot.

Interview with Tracey:
In addition to the actual food preparation and chatting with market goers, Tracey and I also recorded a short video where she talks about her book project, the lemon lavender dressing and local food culture.  Enjoy!



Aside from working with Tracey, I also just enjoyed being at the farmers market and soaking in all the beautiful, natural things the summer season has to offer.  I've compiled some of them for you here, and hope it encourages you to get out and check it out.

I'd like to thank all my family and friends for coming out and supporting me yesterday. You guys are the best!

LIC Market Celebrates 3 Years with their Pig Roast & Clambake

Image by LIC Market

It's about that time, to wish a very special Happy Birthday to the awesome folks at LIC Market.  There's nothing like enjoying delicious, local food right in the heart of LIC, and each year these guys put on quite the food spectacle with their Pig & Clambake event.

This year, it's taking place on Saturday, July 27th and Sunday, July 28th and will include the following tantalizing menu:

Pig roast to include:
suckling pig rice & beans
handmade tamales
pico de gallo
tortillas and more

Clambake to include:
littleneck clams
mussels
prawns
corn on the cob
steamed potatoes and more

Add-on options
whole lobsters
BBQ short ribs

Drink specials
beer buckets
half priced mimosas
pitchers of sangria

They'll also be extending their hours throughout that weekend:

Saturday, July 27th, 2013 10:00am to 11:00pm
Sunday, July 28th, 2013 10:00am to 6:00pm

If you want the pig roast/clam bake menus, come by after 2 p.m.

LIC Market - 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Road/Courthouse Square
http://www.licmarket.com/

Entering the Cro-zone...special Interview with Megan, a Cronut Scalper

It was a very special day in the office today, as it's where my life as a food blogger and a marketing professional truly intersected.  If you've been reading about my various Cronut adventures, you'll know how very badly I wanted to get my hands on one of these croissant-donut hybrids, but the journey hasn't been easy.

I've waited in line (multiple times), begged, pleaded, tried to pull all my connections, and I even tried to make my own Cronuts, which actually came out well - but there was still this burning desire to try the original.  

About to give up on the sweet dream, my desire for Cronuts was invigorated by our summer intern extraordinaire, Taylor who was also on a mission to get one.  Like me, he tried all methods of attaining a Cronut as well, but after a lot of unsuccessful attempts, he decided to go to the mattresses.  And by that, I mean Craigslist.

Using his expert scouring skills, Taylor found a Cronut scalper on Craigslist who promised to deliver two fresh Cronuts to our Soho offices at 9 a.m.  Don't get me wrong, they came at a premium, which I'm embarrassed to admit to in writing, but they sure delivered.

Interview with a Cronut Scalper:
Megan, our talented and cheerful Cronut scalper turned up at our desired locale on the dot, with Cronuts in hand.  She looked all bright eyed and bushy tailed from her recent run (check out her colorful work-out gear), and was only too happy to chat with us about her experience.  Take a look at this short interview in which Megan reveals the secrets of the NYC food phenomenon that shows no signs of waning.



After we received our prized Cronuts and took them up to the office to devour, our adrenaline was still pumping.  It was a minor victory in our still-long day, but it transported our minds and our bellies to a magical place.  And now, let's talk about taste!

Blackberry Lime Cronuts - The actual Cronut is about the same size as a traditional donut, but it's significantly thicker, as it contains layers not unlike a flaky croissant.  We admired its pale pink frosting, which was blackberry flavored with little green flecks of lime zest, that glistened like jewels.

Once we bit into one, we knew the whole rigmarole with the scalping was worth it.  Crunchy on the outside, soft and airy on the inside, this Cronut-thingamajig had substance.  It was like biting into a fluffy, fried cloud of goodness that was studded with chunky blackberry jam that oozed out of a few airy pockets at the top.  I think the jam was my favorite part, as it added something very earthy and organic to the otherwise indulgent treat.

Needless to say, I appreciated each bite of this forbidden treasure and savored each one to the max.  Andrea and Taylor enjoyed themselves too, as you can see - facing the day's challenges with a smile and a satisfied tummy.

If you'd like to reach out to Megan as well to make your Cronut dream a reality, you can email her directly.  Long live the Cronut!

Going Farm to Table this Weekend at the Union Square Greenmarket

Because local food culture is so big here, and because I truly believe in it, I wanted to share news of a fun food demo I'll be helping with this weekend at the Union Square Greenmarket.  

Teaming up with friend and cookbook author, Tracey Medeiros, I'll be at the Greenmarket this Saturday from 11:00 a.m. - 1:00 p.m to help Tracey promote her new Vermont Farm to Table Cookbook.  You may remember me mentioning the book before, which uses recipes sourced with delicious, locally grown ingredients - also featuring the hard working farmers, foragers and artisans who help put those ingredients on your table.

At the demo, Tracey and I will be working on some beautiful fresh salad dressed with Amee Lemon Lavender dressing.  It's a light, refreshing dish for summer, and I hope you have a chance to stop by and say hello.  I'll be doing a little video segment with Tracey and as always, look forward to chatting with my readers and friends.  There will be some fun Fooditka swag for you to grab as well.  Hope to see you there.

Saturday, July 13th from 11:00 a.m. - 1 p.m.
Union Square Greenmarket - 17th Street between Union Square West and Park Avenue South

Chill Out with Bear's Specials Tonight

Image by Bear

It's no doubt that this weekend has been a hot one, and many folks are probably staying in to keep cool.  For those of you that are getting a little tired of chillin' in your apartment, I wanted to share news of Bear's "cooling" food and drinks specials tonight that can present just the right excuse to get out of that hot apartment.

Refreshing, strawberry sangria
Summer pasta salad with veggies
Organic white cabbage salad
Bratwurst and egg pie
Mushroom, egg and cream cheese pie

Don't worry, the AC will be on the whole time, so you'll totally get to enjoy even the hearty dishes in a comfy and cool setting.  Cheers to summer!

Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com

Getting Sauced at Ribfest VIII

Ribfest, one of my favorite summer food competitions graced us again this weekend, and it was truly better than ever.  Looking forward to this awesome day each year, now in its eighth year, I'm always amazed at how much the planning committee (aka The Meyers' family and friends) does to make this day truly special for the competitors and the guests.  
From the inventive signs (see above) to the dedicated pit masters' corner, to the lovely judging area and even a bigger than life slip-and-slide, it was a memorable day, filled with tons of outstanding food and fantastic people.

The Ribs:
The ribs were the star of the show, as always, and this year once again, there were 9 fierce competitors.  Being a judge at Ribfest for the third year now, it was wonderful to get special treatment, as each of the competitors approached the judging table and gave a brief presentation of their dish and its ingredients.  I loved hearing about the unique ingredients used in each dish and the passion that each pit master showed when presenting their end product.  While all ribs were fantastic, my stand-outs included:

Adam's Jamaican Jerk Ribs - Last year's Ribfest winner, Adam always pulls out all the stops for his ribs.  He loves a Jamaican style rib and has experimented with this type of flavor profile before.  I liked seeing his version this year, which was presented beautifully, alongside roasted habanero peppers, which he actually lit up, as part of his dramatic presentation.  

The ribs had nice caramelization, which was on the sweet side, and on the inside, the meat was tender and flavorful - giving you a nice kick of heat from the habanero.  As is traditionally Adam's style, he goes all out on spice, and these ribs were certainly not for the faint of heart.

Tom's Baby Backs - I always look forward to Tom's ribs, as he puts a lot of thought into them and starts his glazes and rubs even a week in advance.  His dedication is impressive and he goes all out to source really good quality meat from Washington D.C.'s Eastern Market.  

Tom uses a hybrid approach in his rib preparation, where he smokes the ribs for 4 hours, giving them that nice charred flavor, and then sous vide's them for another 36 hours for that tender, melt-in-your-mouth texture.  They were absolutely perfect in my eyes, and my fellow judges agreed, nearly licking the bones clean.

Dave's Tequila Glazed Ribs - A new competitor this year, Dave really impressed us with his tequila glazed ribs.  For someone who's only made ribs about one other time in his life, he used excellent technique, which produced a memorable, fall-off-the-bone meaty snack.

Using a similar mix of ingredients that he also uses for his famous beef chilly, Dave's ribs exemplified a rich flavor profile, which was milder on spice.  It's almost as if he turned his famous chili into ribs, which we all agreed was a great idea.

The Sides and Desserts:
Besides all the ribs, we also sampled a bevy of sides and desserts, which put us over the edge - but we had to sample it all to do the competition justice.  I loved all the creativity that was showcased, including a dish of baked salami, a deconstructed stuffed potato with kale, a bloody Mary salad and even some healthy options such as a jicama and watermelon salad.

The desserts were also impressive, with a few that stole the show such as the "crack pie" with a crunchy oatmeal, caramel crust; a tender and saucy apple cake, as well as the classic homemade mandel bread you see above that's nostalgic for me.
 

The Winners:
Given the tremendous effort put forth from everyone involved in Ribfest, there could only be one rib master, one sides shogun and one dessert deacon.  So without further ado, here are the champions of the Ribfest VIII #getsauced competition:

Rib Master - Tom Parker with his 36 hour sous vide baby back ribs
Sides Shogun - The Silverman brothers with their deconstructed stuffed potatoes
Dessert Deacon - Jamie and John with their bodacious "crack pie"

A huge thanks goes out to our gracious hosts, Ellyn & Dave Meyers and families for putting on yet another unforgettable shin-dig.  Long live the rib - #getsauced ya'll!

It was a Healthy 4th of July with Quinoa Salad

With all the 4th of July indulgences that are usually a part of the food spread, I wanted to make sure that I also eat something healthy and nourishing.  On a mission to find something apropos, I decided to dip into my Healthy Eats Pinterest board, and luckily it didn't take me long to find something good.

The quinoa salad you see here is what I was taken with.  I loved all its colors and the healthy ingredients, including tons of veggies, some crunchy cashews and a beautiful peanuty dressing.  I loved how refreshing it was and how rich in texture.  The veggies are great because they make the salad more robust and filling.  You can consider adding some delicious grilled chicken or shrimp to it as well, but it really is very good just on its own.

I brought some over to my aunt Ida's BBQ today and it was a hit - only a tiny bit left, which was a good sign.  Hope you enjoy making (and eating it).  A big thanks to Ambitious Kitchen blog for the recipe and the inspiration.  Here's the official recipe as seen on Ambitious Kitchen.  P.S. - this dish is totally vegan and gluten free.

Quick 4th of July Astorian Round-Up

Image by La Guli Pastry Shop

Happy 4th of July Astoria!  Hope everyone has a fun day planned, either at home or if you're spending it away.  In case you're hanging around the nabe, I wanted to provide you with a quick, little food game-plan.

Singlecut Beersmiths - Fun times! Singlecut will be hosting a special 4th of July trivia night tomorrow starting at 8 p.m.  There's plenty of communal tables that are great for hanging out - so bring your family, bring your buddies and brush up on your fun fact knowledge with a cold one.  19-33 37th Street, Astoria.  718.606.0788

Brunch - There are lots of restaurants in the nabe featuring a special 4th of July brunch including the Queens Kickshaw, Ovelia, El Ay Si and others.  The Bohemian Hall & Beer Garden will have special Karaoke night tomorrow starting at 7 p.m.

Dessert - While you may find some bakeries observing the holiday, others such as the Astor Bake Shop and La Guli are open and serving up some patriotic treats.  Just have a look at La Guli's pretty red, white and blue cookies and cakes.  

Something homemade - If you're spending the 4th at home or at a friend's house, consider making something homemade and special.  A few recommendations that have gone over well for me are this chocolate peanut butter ice box cake, these chocolate chunk with a hint of sea salt cookies, and perhaps some messy (but still very delicious) brownie ice cream sandwiches.

Hope everyone has a great 4th of July!

Bear Represents at the Fancy Food Show

You may have heard that the bi-annual Fancy Food Show is in town, which is the country's largest specialty foods conference, attracting more than 40,000 international visitors.  I've been once before and was mesmerized as well as befuddled by the whole thing.  The overall experience is pretty amazing, and gets better with each year, as new specialty foods vendors join and showcase some of the most inventive, interesting and ever so unusual products (i.e. even funky food fashion was exhibited - see ice cream pants above)

This year's show had special meaning to me, as I was so proud of our dear Astoria bringin' down the house by having a nice presence at the Cooking Channel Theater on Level 1.

Bear Restaurant Demo:
It was awesome to see Chef Natasha Pogrebinsky of Bear Restaurant today rockin' it out with her bad self, as she showed the curious foodie audience just how to construct a sophisticated and comforting Russian-style feast.  Meg joined me for the demo as well, and we enjoyed learning about the way a traditional borscht is constructed, as well as the true meaning of Russian zakuski.

Doing an absolutely tremendous job, we were proud of Chef Natasha's accomplishments, as she presented with confidence and her quintessential easy going style.  It was awesome to see a strong female chef representing for our neck of the woods, and I sincerely hope it continues to raise our profile as a culinary neighborhood, as well as to pique people's curiosity about Bear.

More Astoria Action:
If you're still planning on attending the show tomorrow, don't miss another awesome Astoria representation from Chef Youngsun Lee of The Queens Kickshaw.  He'll be demoing a signature Kickshaw dish tomorrow at the Cooking Channel demo theater at 11:00 a.m.  For a quick find, look for the NY aisle (aka aisle 4,600) on Level 1.

Go Astoria...R-E-P-R-E-S-E-N-T!