It's been a few months since I visited the last Queens County Market back in May at the Queens County Farm, which was a lot of fun. Continuing to look forward to this event, I appreciate the innovative locales Katrina, the market's founder and organizer comes up with to keep things interesting.
This month, I'm excited to see the market branch out into a new neighborhood in Queens, which is Corona. I think this area is extra relevant this month, as the U.S. Open is going on exactly at this time and for this reason, the neighborhood is more populated than usual.
Taking place at the Corona Greenmarket, you'll be able to experience a lot of local food greatness in the form of fresh fruits, veggies, prepared specialty foods, spices, gourmet desserts and more. A preview of the vendor list will come as we get closer, but for the time being, here are the deets so you can save the date:
Queens County Market
Friday, August 22nd from 10:00 a.m. - 2 p.m.
Roosevelt Ave & 103rd Street (Take 7 train to 103 Street/Corona Plaza)
Over the holidays, Dan and I took advantage of our free schedule and took a day trip out to the Hudson Valley. I've been meaning to explore the area a lot more, as it's no doubt known for amazing local food and beautiful scenery.
Deciding to visit the quaint town of Beacon, know for its larger than life Dia:Beacon museum, we explored the town as well and indulged in a few good eats. Homespun Foods, which is not only found as a little outpost at the museum, also has a flagship location on Main Street, which is where we stopped in for lunch.
Atmosphere:
Kitschy and eclectic, Homespun Foods presents a fun, casual setting for local diners during breakfast and lunch hours. It's not unlikely that you'll bump into the same folks you just noticed at the museum, as the two institutions have a nice partnership.
The place itself is set up as a cafe and a little general store rolled into one. Not only can you casually place your order, take a seat at their vintage, mismatched tables and chairs, but you can also just drop in, pick up some local eggs, dairy, and specialty desserts. Dan and I appreciated this spontaneous quality of Homespun, instead of having to wait around to be served. Both kids and adults are welcome, as the menu helps accommodate a younger clientele as well.
Food:
Mostly made up of soups, salads and sandwiches, the menu is no doubt simple, but filled with high quality ingredients such as locally sourced dairy and vegetables. You can taste the freshness in each bite!
Harvest Salad - Only available in the fall and winter, this beautiful salad combines a medley of seasonal ingredients such as roasted squash, beets, apples, pumpkin seeds, dried cranberries, chevre cheese and a pomegranate dressing. The whole thing was vibrant and beautiful and tasted spectacular, especially the tangy cheese, which helped cut the sweetness of the squash and the cranberries. As you can see, the portion was gargantuan, but everything was so tasty that I nearly polished the whole thing off.
Sopressatta, Salami, and Provolone Sandwich - Dan was more in the mood for something carbie and went for one of their colossal sandwiches, this one being Italian themed. It looked absolutely gorgeous, with a rustic, crusty exterior and a warm melty interior, which was laced with the smoky cured meat. I had a few bites and absolutely fell in love with that wholesome bread.
Beer - How can we enjoy this amazing meal without a proper beverage to wash it down with? Personally, I went for Keegan Ales Mothers Milk stout, which was rich and frothy with hints of oatmeal and chocolate. A perfect winter elixir, I must say.
Service and Cost:
We found the folks at Homespun Foods to be just as relaxed as its atmosphere, and overall, they were pleasant deal with. Coming out of the big city, we found this quintessential small town vibe welcome and refreshing.
All this local goodness comes at a premium price no doubt, as our lunch set us back about $36, which includes my salad, Dan's sandwich and two beers.
Thanks for a fun trip, Beacon - we'll certainly be back in the spring!
3 Mmmms
Homespun Foods - 232 Main Street, Beacon NY 12508
845.831.5096
Metro North Train to Beacon
homespunfoods.com
While working on the West Coast last week, I ended my weekend visiting friends, Moses and Sonya who live in Portland. One of my favorite cities, which I'm quickly falling more and more in love with, Portland offers some of the most amazing food I've had in the country. What I love about it so much is that the overall food standard is super high, making it really tough to get bad grub virtually anywhere.
Even though it's getting colder, I had a great time experimenting with ice cream - not only in Portland but also in Seattle. I thought it'd be fun to do a little comparison here, offering you the best of both cities in terms of non-traditional, delicious ice cream flavors. Let's start with Portland...
Salt & Straw:
I first heard about this place from Meg, when she mentioned they had a pumpkin custard and spiced chevre flavored ice cream. Loving pumpkin flavored anything, the thought of pairing it with a hearty chevre made my tastebuds tingle. When I told my friends I wanted to try it, they were happy to oblige, Sonya already confirming it was really good.
Atmosphere:
Located in the hip NE Alberta St. neighborhood, Salt & Straw is a popular hang out, as we noticed a lot of folks hanging out inside and outside of its spacious locale. The storefront is bright and cheery, with natural furnishings, such as a reclaimed wood counter with high stools that enables you to do some proper people watching.
In addition to the busy ice cream counter, there's a little shop section where you peruse quaint little goodies such as Salt & Straw t-shirts, mugs, and other local wares. Even though it's a great place to visit with your little ones, it also exemplifies a sophisticated, grown-up vibe that's very appealing.
Ice Cream:
Deciding on a flavor of choice here is no easy feat, as there are so many unusual mashups. Salt & Straw specializes in non-traditional ice cream combos, which are both sweet and savory, and I loved that a lot of them combined cheese with fruit. This is exactly the route I took when choosing my flavors, which ended up being apple pie filling with sharp cheddar cheese, as well as a pear with blue cheese.
Out of those two, which were both very fall-like, the apple pie/cheddar was my favorite. Incorporating real apple chunks and little bits of pie crust too, it paired nicely with the more savory yet subtle essence of cheddar. The pear and blue cheese was nice too, but I would've preferred a chunkier rendition of the pear, while I did enjoy the little creamy bites of blue cheese that provided little bursts of tang.
Service and Cost:
The staff at Salt & Straw were great - cheery, approachable and friendly, they allowed you to try any flavor you liked without judgement or expectation. Even though the store was busy, everyone seemed to be in a good mood, spreading the delight of ice cream to all its visitors.
Costs are expensive, but so worth it for this unique rendition of a nostalgic sweet. An ice cream cone, a cup of ice cream and two mini cookies set us back about $13 total.
3 Salty & Savory Mmmms
Salt & Straw - 2035 NE Alberta, Portland OR 97211
503.208.3867
saltandstraw.com
Molly Moon's:
Once again, Meg didn't steer me wrong, as she spoke highly of this Seattle based ice cream shop. My co-workers reaffirmed her recommendation, and mentioned there was a location in Capitol Hill, about a mile away from where I was staying. "Enough said," I thought, as I headed there one night after work, preparing to devour their signature, salted caramel flavor and other intriguing delights.
Atmosphere:
Located in the trendy Capitol Hill neighborhood in Seattle, Molly Moon's is situated on East Pine Street, which is one of the main tributaries in this neighborhood. Surrounded by lots of interesting restaurants, and shops, including the well known Elliott Bay Book Company, it's a lovely place to visit and to get lost in.
Similar to Salt & Straw, Molly Moon's boasts a pretty interior with a sky blue and chocolate brown color scheme. There's plenty of seating inside, and you'll find lots of adults (and kids) chillaxin' with their treats, showcasing this place as a popular neighborhood meeting place. I appreciated that it's open late, allowing for a more grown up crowd to gather there in the evenings.
Ice Cream:
I couldn't walk out of here without having a dose of their salted caramel ice cream, which I chose to juxtapose with the black pepper creme fraiche flavor. The former totally stood out as the clear favorite, boasting a toasty sweetness with a little hint of savory in the aftertaste. The savory kept me coming back for more, reaching deeper into my cup.
While I really wanted to love the black pepper creme fraiche flavor, which sounded exotic, it fell flat and was unfortunately a little bland. Expecting a bite of flavor and spiciness from the pepper, it was surprisingly muted and unremarkable.
Service and Cost:
Just like at Salt & Straw, my server was hospitable and patient, as he gave me a few generous tastings of anything I asked for. I think he was pretty generous with my final helping, which was both a blessing and curse (sorry waist, sorry butt).
Costs are pretty fair for really excellent, gourmet, and local ice cream. A large, two scooper portion set me back only $5.40.
3 Mmmms
Molly Moon's - 917 E. Pine Street, Seattle WA 98122
206.708.7947
www.mollymoonicecream.com
Another yummy delicacy I experienced at the LIC Flea this past weekend were the best raisins I've ever had. I know what you may be thinking, "that's a pretty strong claim," but it's true. My experience with Little Wrinkles, the cleverly named company that specializes in homemade raisins, made from locally grown grapes, was pretty life changing.
About Little Wrinkles:
Founded by Jose Alba and Stephanie Venetsky, two local chefs from the East Village, the concept of Little Wrinkles came about from leftover grapes at their school's salad bar. Instead of getting rid of these little nuggets of goodness, they dehydrated them, and produced a refined raisin that not only looks gorgeous (significantly larger than your typical raisin) but tastes truly unique. I love that the grapes are sourced from local farms in New York and New Jersey, and are made sans preservatives, sugar or sulfites.
Muscat Wrinkles - Samples of plump, sumptuous raisins initially drew me in, and I got to sample a few different kinds before I decided on the Muscat. I liked these the best, as they looked to be the largest and proved to be soft and really juicy inside. Each bite was delightful, as the juicy flesh exploded in your mouth with each bite. Unlike raisins you'd find in the supermarket, which tend to be dry and lifeless, these had so much flavor and made for a great dessert substitute. I've already added them to my cereal in the morning as well as in a quinoa rice mixture today for dinner - both proving successful.
You can find Little Wrinkles at the LIC Flea as well as the Fulton Stall Market
www.littlewrinkles.com
Currently on vacation in Florida, Dan and I spent a few days chillin' in Miami. I look forward to hanging out here each time, as there's never a shortage of culinary wows, and it's always a scene I love to explore. This time around, we ventured over to Miami's up and coming Design District and lunched at Michael's Genuine Food & Drink.
Atmosphere:
Just a few miles away from South Beach lies the charming and very much developing neighborhood, also known as the Design District. Neighboring Wynwood, which is also known for its many art galleries and intricate mural art, The Design District is becoming a great neighborhood to also check out new restaurants. Michael's in particular has been on my list for quite a while, as it's known in food circles as the go-to-place for delicious, locally grown food.
As we walked up to the restaurant, we noticed it's nestled around a few upscale art and fashion boutiques, creating a little inside courtyard, which in turn serves as Michael's outdoor dining area. Although it was warm outside, it looked as it would rain soon, so we headed indoors.
Upon walking in, I was glad we chose to dine inside, as I was really digging the atmosphere. It was simple and clean, with a red and black motif. The lighting was especially beautiful with these low light fixtures that hung on really long wires that almost came down table side. The artwork was pretty spectacular too, doing justice to its artistic locale.
Food:
The lunch menu was filled with a generous selection of locally sourced salads, sandwiches, pizza and larger entrees. We were definitely hungry but at the same time didn't want to overdo it, so we each chose a main dish and then topped off the meal with a perfect dessert.
Heirloom Tomato Salad - I couldn't refuse ordering this, and even our waiter called it a "must have." Staring at their counter full of irregularly shaped heirloom tomatoes told me that this ingredient is plentiful here, and therefore they must know what to do with it.
Even though it was simple, I loved everything about this salad, as it was juicy and refreshing, sophisticated, as well as healthy. The yellow beets, which were also incorporated were gorgeous and provided a little sweetness to this otherwise tangy medley. An addition of beautiful Roquefort cheese was welcome, giving this salad a hint of richness and creaminess.
Crispy Florida Shrimp Sandwich - Taking a bite of Dan's sandwich was also nice, as it brought home that fried goodness. One thing I didn't love was the actual shrimp, which reminded me of fried clam strips. This isn't a bad thing at all, but it's just not what I expected.
Since we're on vacation and Dan wanted to bring this to the next level, he also ordered a side of bacon. Totally out of this world, it was everything a perfect bacon slice should be - salty, smoky, a little crunchy and lean.
Home Brew Sundae - So glad that we saved room for dessert, this sundae put us over the edge. Consisting of layers of genius, aka homemade malted caramel, pretzels, toasted marshmallows and beer ice cream, it provided a beautiful ending to our meal. Loving the juxtaposition between sweet, bitter and salty, the sundae delivered on sophistication by way of simple ingredients. Like I said - genius!
Service and Cost:
The service as Michael's, like its food, is pretty genuine. Our waiter was attentive but not in your face, and knew this food really well. I like that he stated his recommendations with confidence and his suggestions turned out to be sound.
Costs are pretty expensive, but for a memorable, high quality meal, I think they're worth it. Lunch set us back about $72 in total with tax and tip.
3 Genuine Mmmms
Michael's Genuine Food & Drink - 130 NE 40th Street, Miami FL 33127
305.573.5550
www.michaelsgenuine.com
Last night, I got inspired to make something healthy for dinner, while browsing through Tracey Medeiros' new cookbook, The Vermont Farm Table. Also the author of Dishing Up Vermont, I respect Tracey's taste and choice of great quality ingredients. Although I don't always follow the recipe to a T, just like here, looking through the pages of this cookbook was inspirational.
What I also like is that Tracey does her due diligence to shine a spotlight on the local Vermont farms and the people who run them. I like learning and seeing the people who make these magical ingredients, that soon after become key components to hearty, healthy and comforting meals. The tomato recipe I used as inspiration was created in honor of the fabulous heirloom tomatoes grown at Your Farm in Fairlee, VT. And from the looks of those ripe babies, Kevin and Laura Channell, who own this farm should be very proud. Here's my own rendition.
Fooditka's Deliciously Healthy Stuffed Tomatoes - Inspired by Summer Stuffed Heirloom Tomatoes from The Vermont Farm Table cookbook
Ingredients (serves 2)
2 large tomatoes, cut in half and scooped out
2 garlic cloves, minced
1 small red onion, chopped
1 cup of baby bella mushrooms, sliced
2 tbs grated parmesan cheese
1/2 lb of chicken sausage, casings removed
Olive oil
Salt & pepper
Directions:
Preheat oven to 375 degrees.
Sautee the onions and garlic in olive oil for about 3-4 minutes, until softened. Add mushrooms and chicken sausage and cook for another 5-6 minutes, until the meat is done. Add salt and pepper.
Add above mixture into the scooped out tomatoes and sprinkle with parmesan cheese. Place on an aluminum lined baking sheet and bake for about 20 minutes until the tops are golden brown.
Enjoy with a side salad, quinoa, cous-cous or just on their own.
 |
| Image by LIC Market |
One of the masters of seasonal cooking in Queens, I was happy to learn that LIC Market is back at it again with another one of their Saturday Night Supper Club events, happening next weekend on Saturday, October 13th. For those not too familiar with these dinners, they aim to bring folks together around a specially designed seasonal menu, full of some of the best locally-sourced foods. Here's some more info about this upcoming one - and don't forget to make your reservation, as space goes fast!
LIC Market Saturday Night Supper Club
Saturday, October 13th 2012
Choice of 2 seatings: 6 p.m. or 9 p.m.
Includes a specially designed 5-course menu
$65/person. Add $30 for their wine pairings
You can be chomping on their gorgeous veggies like the above pictured heirloom vine tomatoes. Yum!
LIC Market - 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Road/Courthouse Square
http://www.licmarket.com/
A bit bummed out that summer is over, I have to face reality and embrace the upcoming fall season. But it's not all bad, as fall is a nice time of year with mild temperatures and some interesting seasonal eats. I love that some neighborhood eateries are adjusting their menus to reflect this seasonal change, and Bear is of course one such early adopter. Their fall menu looks quite enticing...full of root vegetables, mushrooms, and tons of protein. Just take a look:
Fall Dinner Menu:
Borscht – a creamy beet and tomato bisque, served with garlic dumplings...$6
Summer Squash Bisque – end of summer, bisque with sage and caramelized apple toast...$6
Green Cabbage Salad – peppers, ginger, apples, pears, scallions, sesame seeds, extra virgin sunflower dressing...$7
Stewed Forest Mushrooms – wild mushrooms, stewed with dill, garlic and cream, served with a poached egg, a blanket of cheese and brioche croutons...$9
Pate and Mousse – a plate house made seasonal pate and chicken liver mouse, marinated mushroom salad, grilled country bread...$11
Grilled Squid Salad with Baby Spinach...$9
Seared Diver Sea Scallops with pattypan squash, thyme, and cherry tomato...$MP
Long Island Duck Breast with roasted apples and seasonal fruit...$25
Lamb with cauliflower puree, and brussels sprouts tempura...$MP
Whole baked branzini stuffed with vegetables...$21
Wild Arctic Char with zucchini spaghetti and beet salsa $21
Prime Steak and fries...$MP
The Grizzly Burger – our signature burger served with Bear fries...$15
Rabbit Fettuccini in a creamy rosemary and garlic sauce...$18
Mushroom Stroganoff - perciattelli pasta with aged white cheddar and truffle puree...$18
Pumpkin Gnocchi in a brown sage butter sauce with toasted sunflower seeds...$16
Cod in white wine and ginger, served with braised leeks, turnips, and pears...$MP
Whole Roasted Chicken dinner with seasonal sides...$MP
Peaches and Plums Tart/Sweet calabaza squash pudding with halva cookies and winter berries/Apple Pie
Fall Brunch Menu:
Chowder – freshly made from seasonal ingredients...$6
Green Salad – mixed greens, seasonal vegetables...$7
Pumpkin Latkes...$9
Roasted Beet Salad with day-pickles, cucumbers, sweet red onions, dill-yogurt dressing...$11
Stewed Forest Mushrooms – wild mushrooms, stewed with dill, garlic and cream, served with a poached egg, a blanket of cheese and brioche croutons...$9
Deviled Eggs and Pate – a plate house made seasonal pate and chicken liver mousse, deviled eggs potato salad, grilled country bread...$11
Eggs and Caviar – poached eggs, squash puree, baby arugula, salmon caviar...$15
Seared Diver Sea Scallops backed into a sunny side omelet...$MP
Long Island Duck Breast in a pot with roasted apples, potatoes, mushrooms, and a 6 minute egg...$25
Organic Chicken in a basil-pesto sauce on artisan sandwich bread...$15
Ricotta omelet with tomatoes, fresh dill and aged white cheddar...$12
Whole baked Branzini stuffed with vegetables...$21
Shrimp Stew in fresh tomatoes, chilies, turnips, rice and okra...$17
Prime Steak and fries...$MP
Bear Breakfast – sausage, salmon, eggs, hash browns, toast...$17
French Toast – made with challah bread, fresh berry puree and crème fraiche...$12
The Grizzly Burger – our signature burger served with Bear fries...$15
Breakfast Fettuccini in a creamy rosemary and garlic sauce, crispy bacon and fontina cheese...$18
Mushroom Crepes with sour crème..$18
Beer Battered Fish Sandwich with house tar-tar sauce...$MP
Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com
I met Gina tonight at The Green Table, in Chelsea Market, which is a seasonally driven restaurant, sourcing its ingredients from local farms and of course the Greenmarket. I've always walked by, wistfully noticing how busy and bustling it was, which always made me want to try it, but I never actually managed to go in until now. It also helped that I scored a 30% off Blackboard Eats coupon, which made quite a difference in our check.
Atmosphere:
Located midway into the busy Chelsea Market concourse, The Green Table has been a staple here for quite some time. And while a lot of the shops and restaurants have changed hands over the last couple of years, The Green Table has remained a strong staple at this amazing food marketplace.
The overall atmosphere fits in with its "green" philosophy in that it feels organic, natural and rustic. The tables inside are made of deep dark natural wood, set simply with a single candle and some fresh wild flowers. I like that it's a bit dark and atmospheric, and if you do happen to sit inside, you'll feel quite detached from the hustle and bustle of the market.
On the contrary, Gina and I sat outside at the big communal table, that's very much in the center of all the Chelsea Market action, but we didn't mind in the least and it actually added to our experience. Part of me expected the service to suffer since we weren't in the actual restaurant, but this wasn't the case at all. We received just the right amount of attention from our waitress and the servers.
Food:
As its name suggests, the menu at The Green Table changes with each season, and they're currently going off their Early Summer dinner menu. Gina and I marveled at the fresh and appetizing choices that contained tons of interesting veggie options and even some ethnic dishes too. We took the sharing route, which is usually what we like to do, and it worked out well.
Deviled Farm Eggs - Being that we're both suckers for deviled eggs, we were excited to see that this plate boasted 4 varieties. We split each one in half and I don't even know which I liked best, as there was the classic Southern, a wasabi, bacon-relish, and pimento cheese. Each one was tasty and decadent, and even though this dish isn't typically light, the egg filling felt fluffy and didn't weigh you down. I think a lot of it had to do with the quality of the eggs, which no doubt came from farmhouse free-range chickens.
Chicken Liver Pate - Another chickeney thing, we devoured it with gusto, but even though we tried to make a major dent in it, there was just too much pate. I loved that it came with plenty of crispy toast, that we layered with the liver, and then further with spicy/sweet dijon mustard and strawberry marmalade. You wouldn't normally think of chicken liver going with something sweet, but it made perfect sense, and even felt a little dessert like. Another interesting element in the dish were the two chunky slabs of (again sweet) shallot brittle that were stuck into the pate. Yet again a combination I wouldnt've thought of before, but it worked really well.
Vegetarian Farm Plate - This was absolutely our favorite plate of the night, as it was The Green Table's take on a classic Korean dish called Bibimbap. We went with the veggie option, as we were eager to try the thing that Green Table does well, which is of course fresh veggies. For those of you not very familiar with Bibimbap, it's a mixed rice, veggie and often a protein bowl. Usually also served with an egg on top, it serves as a binder for all the other ingredients and gives it a nice, silky quality.
Green Table's version definitely delivered and then some, boasting beautifully arranged veggies such as zucchini, mushrooms, peas and fresh greens. We had our signature egg on top, which we broke right away and also a spicy vinaigrette that tied all the flavors together and really made the dish shine. The spiciness was invigorating but not overpowering, which was great. Even though the bowl was totally full, we worked almost all the way through it, as this dish is an overall must for veggies and carnivores alike.
Service and Cost:
As I mentioned, the service didn't suffer at all, given our unique seating. Our waitress was laid back but also observant and so were all the servers. We always got our glasses of water refilled and everyone was cordial and all around lovely.
Costs are moderate, especially given the top notch quality of ingredients. The coupon we had obviously made this a very sweet deal, setting us back only $19 each, including tax and tip.
3 Locally Grown Mmmms
The Green Table - Chelsea Market, 75 9th Avenue, New York NY 10011
212.741.6623
E/C/A Train to 14th Street
www.cleaverco.com
Everyone loves spring, and all that comes along with it, including a fresh new harvest of fruits and veggies. It’s exciting to see that local nabe favorites such as LIC Market continues to incorporate freshness into their menu, and here I’d like to tell you about some of their new items for spring. I hope they intrigue your tastebuds!
Morels, English peas applewood-smoked bacon, mint, ricotta salata
Heirloom tomatoes, basil puree, tatsoi, breadcrumbs
Asparagus, grana padano, lemon zest
Soft Shell Crab BLT, avocado, baby arugula, tomato, Maryland crab
Yum! I hope you stop in soon to check these out, as well as their other goodies such as bullseye eggs, a frittata of the day (pictured above), slow roasted duck hash, slow roasted pork and much more. Let me know what you think.
LIC Market – 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Rd/Courthouse Square
www.licmarket.com
Since I started the New Year's Eve train, I gotta keep riding it. That's why I thought today, I'd tell you about another New Year's Eve special that's happening over at our LIC neighbors', LIC Market.
Gaining popularity for their Saturday Night Supper Club dinners, not to mention just really all-around great food, LIC Market is extending their supper club concept to New Year's Eve. How fantastic, and you'll be able to indulge in Chef Alex's special 5-6 course tasting menu, made up of no other than seasonal and local treats.
There will be two seatings - one for early birds and another for the midnight marauders. Here are the specifics:
Seating 1: 6:00 p.m.
Includes a 5-course tasting menu and a glass of sparkling wine. All other drinks are a la carte. $65/person
Seating 2: 9:00 p.m.
Includes a 6-course tasting menu and a glass of sparkling wine. All other drinks are a la carte. $95/person
I hope you get to take advantage of either deal and spend your New Years in good company and delicious food.
LIC Market - 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Road/Courthouse Square
www.licmarket.com
It's been a while since I mentioned Vesta, but they're alive and kicking, and stronger than ever. Not only does it continue to be a popular "must-try" restaurant in Astoria, it's now frequented by locals as well as city folk. So I've heard...
Back at it this holiday season, they'll be serving the Italian signature, Feast of the 7 Fishes feast on Christmas Eve. It's a festive meal that promises a lot of variety and deliciousness. Just feast your eyes on these yummies:
Saturday, December 24th from 1 p.m. - 9 p.m.
Prix-Fixe $55/person (+ $20 with wine pairing)
‘La Vigilia’ menu is for the entire table
Antipasto
Oven Baked Sardines, Orange Segments, Fennel Fronds
Butter Poached Lobster Bisque, Tomatoes
Fried Shrimp, Roasted Tomato
Primo
Salt Cod Fettuccini, Potatoes, Parsley & Cream
Secondo
Pan-fried Skate, manilla clams, Caper-Sage Butter Sauce
Braised Hake, Anchovy, Fennel Seed, Garlic, Chili
Dessert (choice of)
Baby Jesus Cake
Creme brulee
For tables not selecting from the prix fixe menu, a
portion of the a la carte menu will be available.
A La Carte Menu
Margherita...$12
Roasted Squash Soup, spiced butter & vin cotto...$8
Poached Egg Salad, frisee, arugula, mache, balsamic vinaigrette & crostini...$10
Rigatoni, blue cheese cream & seasoned bread crumbs...$13
Lasagna, three-meat ragu (Sunday Dinner Style)...$15
Vintage Bavette Steak, sweet potato puree & asparagus...$24
Vesta - 21-02 30th Avenue, Astoria NY 11102
718.545.5550
N/W Train to 30th Avenue
www.vestavino.com
I can't believe it's already been a year since LIC Market opened its doors - actually...it feels longer than that. And in a good way! If you love this place, as many of you do, and want to celebrate, here is your chance, as LIC Market will be hosting a Pig Roast & Clambake Celebration on the weekend of July 30th. You can come either day you want (or both days if it suits you!), and here's what you can enjoy...
LIC Market 1st Year Anniversary Pig Roast and Clambake:
Saturday, July 30th from 11 a.m. - 10 p.m.
Sunday, July 31st from 11 a.m. - 6 p.m.
Drinks specials - $20 beer buckets and 1/2 priced Mimosas
Food - Roasted pork and clams!
$25 per person, not including the cost of drinks, tax or gratuity.
Please note that their regular weekend brunch will not be served this weekend - it's all about the pig and the clams, so enjoy!
LIC Market - 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Road/Courthouse Square
www.licmarket.com
Recently, you may recall me talking about a delicious brunch I had with friends at Ovelia. I loved everything about it, especially the beautifully colored beat omelet, pictured here. But...over the past week, I found out that plans for brunch will change. Not to worry though because the changes are improvements, as Ovelia will be overhauling the brunch menu (as well as their other menus) to include organic and dairy products from local NY farms.
I'm excited about this new development and think that the quality of their offering will only improve.
Another great happening is that Chef, Pete is being featured in an upcoming celebrity chef cookbook, which includes Martha Stewart and other notable icons. His gracious contribution is his recipe for Ovelia's corn flapjacks - ricotta, walnuts, polenta...oh my! Hope I've whet your appetite to explore this local gem. Now go...get your eat on.
Ovelia Psistaria - 34-01 30th Ave, Astoria, NY 11103
718.721.7217
N/Q Train to 30th Avenue
www.ovelia-ny.com
Print - 653 11th Avenue, New York NY 10036
212.757.2224
C/E Train to 50th Street
www.printrestaurant.comA lover of fresh, seasonal food, it wasn't hard to convince me to try Print Restaurant in Hell's Kitchen, which caters to just that philosophy. I was treated to a plethora of goodies from their menu - my dining companion and I sharing a variety of appetizers, entrees and a wealth of desserts too.
Atmosphere:
Elegant, lush and earthy are words I'd use to describe Print's atmosphere. Located in the modern Kimpton Ink48 hotel on 48th Street and 11th Avenue, the restaurant fits in with its elegant surroundings, exuding style without pretension.
The long rectangular dining room is well spaced out and set up for different sized parties - from private tables for two or four to a large communal table that encourages cross-conversation. I appreciated the simplicity of the decor and the warm browns and greens in the furniture and accessories that helped set the mood for this very natural and delicious meal.
Food:
Knowing that the food at Print is as fresh and as local as can be, I couldn't wait to peruse the menu, which believe it or not, changes daily. Print also boasts a full-time forager, who's sole job is to find these locally-sourced ingredients from nearby farms and vendors. It's really cool to think that this person's daily activities help shape the menu.
Appetizers:
The first thing I heard about was Print's goat cheese gnocchi, which was expertly stuffed with this tangy cheese and coupled with Brussels sprouts, cauliflower, pancetta and pea shoots. It was my favorite appetizer because of its delicate texture yet hearty bite, reminding me of my favorite winter food, halusky (spaetzle) with sheeps milk cheese and bacon that I get at Koliba.
Other apps we tried included a spinach-leek soup with a cheddar crouton; a prosciutto-artichoke salad; and a seafood ceviche. All three were excellent, but I had a strong preference for the soup, which was once again very weather appropriate and the cheesy crouton that floated on top was a great way to make this already rich soup even more luxurious.
Mains:
We split two very different main dishes, both of them showcasing Print's excellence in protein preparation. The first was a farm fresh grilled chicken breast on the bone, paired with colorful veggies such as Brussels sprouts, carrots, onions, purple potatoes and cauliflower. All these earthy accouterments made a simple dish a lot richer and exciting, both visually and in terms of taste. I very much enjoyed the chicken, and since cooked on the bone, it was a lot juicier than your everyday boneless breast.
The other entree we had were the braised short ribs with creamy mashed potatoes, radishes, turnips, carrots and a horseradish gremolata. Once again, a beauteous plate of bright colors, the meat was by far the winning element. It was so tender and succulent, separating easily with the gentle tug of the fork. The meat juices were plentiful and did a great job of further flavoring the already delicious mashed potatoes and the fresh veggies.
Dessert:
Welcomed by a six-course dessert offering, at this point, my eyes were bigger than my stomach. Amongst the amazing choices, two desserts stood out to me including Print's signature Chocolate Bread and the whipped chocolate flan with Seven Stars Heavy Cream.
The former still makes me salivate upon thinking about it, made up of a large corner piece of rustic bread, studded with large chunks of dark chocolate. It's meant to be eaten in a free-form fashion by breaking off chunky pieces, instead of neatly slicing them. You can eat the slightly warm bread on its own or pair it with the locally sourced fresh ricotta cheese from Salvatore Bklyn or the sweet, floral honey from Catskill Provisions.
My other close favorite, the whipped chocolate flan was so decadent yet so light to eat that it seemed too good to be true. Consisting of a light chocolate base, drowned in the most luscious whipped topping, it was almost like eating a cooling, dessert soup. A moderately-sized scoop of dark chocolate sorbet rested on top of the cream, and made the dish refreshing.
Service and Cost:
Our servers were professional, poised and knowledgeable about the food. They appeared at the most opportune moments, enabling us to have a lovely evening with free-flowing conversation, excellent food and wine. All courses were paced well and the waitstaff wasn't too quick to clear the table, which was appreciated.
Costs are moderate to slightly expensive, but fair for the excellent quality provided:
Appetizers - $9 -$16
Mains - $19 - $32 Desserts - $7 - $18
3 Mmmms
LIC Market - 21-52 44th Drive, LIC NY 11101
718.361.0013
7 Train to 45th Road/Courthouse Square
http://www.licmarket.com/
I've been meaning to check out LIC Market for a little while now. Reading about it in LIC Courier Magazine, it seemed like a cool, seasonal eatery with simple, good food and I was eager to get a taste. My brother Peter and I brunched there last week and had a nice time - although we weren't completely blown away, our meal was enjoyable enough to come back and try other menu items.Atmosphere:Staying true its name, LIC Market resembles a little store, located on the lower part of a residential brownstone. Setting itself apart from the eateries on Vernon Blvd and Jackson Avenue, which are busier in the evening, LIC Market mainly services daytime workers and 45th Road/Courthouse Sq residents.The decor at LIC is understated yet friendly, with distressed table tops, simple wooden chairs and an earthy color palate. Seating is available throughout the restaurant - from the sparse outdoor and front-of-the house seating to the more private dining room located in the back of the restaurant, which accommodates larger groups. It's also nice to see that the front serves as a general store, showcasing a variety of specialty food products for sale such as pickled veggies, tapenade, marmalade, spices and more. Everything is packaged tastefully, sporting a pretty "LIC Market" label.
Food:
Currently serving breakfast, lunch and brunch, LIC's menu is still a bit limited, but they plan to roll-out dinner service soon. A liquor license is on the way in the near future too so that should liven things up. For brunch we kept it pretty traditional, both of us ordering egg dishes. I'm very curious about their sandwiches though, as they looked great and I plan to check them out next time.Bulls-Eye Eggs - I was immediately attracted to this item when I saw that it consisted of 2 fried eggs in the company of 7 grain bread - their own version of eggs in a blanket with a clever name. It was more than satisfying, rather it was downright delicious with the crispy, earthy bread enveloping the fried eggs with an almost orange, runny middle. Besides the actual egg, the side of hash browns, dressed with onions and red peppers added an extra injection of zing and homestyle flavor. Simply put, this dish is a home run!
Frittata of the Day - Peter tried the frittata which changes daily, his containing fresh zucchini and mushrooms, the whole thing topped with milky mozzarella cheese. Once again, the eggs were cooked perfectly and the flavors were nice but maybe just a tad too bland. It needed a hit of something stronger in spice and I'd recommend going a little more aggressive with the seasoning next time.
Besides the food we ordered, I also wanted to briefly touch upon the impressive bread and biscuit plate we received prior to our actual meal. It was not only generous, but these baked goods were truly excellent and very fresh. The flaky biscuits and the mini muffins were my favorite and I spread them generously with wild blueberry jam that came with it too.
Service and Cost:
LIC Market's servers have it down pat - they're on-point but unobtrusive and they understand the menu well. Our waiter seemed like he was personally vested in the restaurant and who knows...maybe he was or maybe LIC Market is just super effective in cross-pollinating their mission. In either case, great job!
Costs are moderate to inexpensive and include the following:
Breakfast - $1.75 - $7
Lunch - $7 - $11Brunch - $6 - $10
2.5 Mmmms
Braeburn - 117 Perry Street, New York NY 10014
212.255.0696
C/E/L Train to 14th Street
www.braeburnrestaurant.comI love having the chance to connect with fellow food bloggers, and last week's dinner tasting at Braeburn restaurant gave me that opportunity. In addition to meeting some new people, I also reconnected with old friends and caught up with them on various sorts of food geekery, including our personal thoughts and ruminations about NY restaurants, food photography (galore!) and of course food itself. Braeburn hosted a very lovely private dinner for us, which I can't even begin to praise. I'll start momentarily but before I do that, let me mention the wonderful company I was in the presence of that night:
Esther from Ambitious Deliciousness
Grace from Grace Notes NYC
Amie from The Healthy Apple
Josh from the NYC Foodie (AKA the talented foodie magician - see videos of his magic tricks from dinner. Video 1, Video 2)
Michael from Socialites Anonymous
Amy from Amy's Blog Chow
But now...about dinner:
Atmosphere:
A quiet, residential West Village street is the setting for Braeburn restaurant. It's somewhat easy to miss unless you're really looking for it, but once you find it, you're in for a real treat.
Upon walking in, you're greeted by a gorgeous array of fresh apples, paying homage to Braeburn's namesake. The overall decor is very simple and elegant, embellished by earthy tones and beautifully crafted wooden furniture. Everything seems natural and organic, giving the diner a preview of the seasonal delicacies on the menu.
We had the pleasure of eating downstairs in a private wine cellar room, which had an elegantly set table with soft tealights. In front and back of us were walls lined with Braeburn's special wine selections. It was all very lovely and because it was private, the experience was that much more special.
Food:
The dinner menu that night was especially crafted for us in preparation of Braeburn's Big Apple Harvest Week. Seasonal ingredients such as apples, pumpkins, various root veggies as well as fish and duck made an appearance on our 4-course tasting menu. Here are the highlights.
Course 1 (Warm Smoked Trout) - The first plate of the night was small but packed a lot of flavor with a smoked, flaky trout with delicate sides of roasted butternut squash, toasted pumpkin seeds and an apple celery salad. Although the portion was small, it was just enough to bring the senses to attention. My only criticism was the large plate they served it on - I thought the food would've stood out better on something smaller.
Course 2 (Long Island Fluke) - My favorite dish of the night consisted of a crispy piece of fish that was very tender and fresh. Offset by a creamy (yet technically creamless) celery root clam chowder, dressed with bacon and some baby squash, it proved to be a perfect pairing with the light fish. I liked that the chowder added some indulgence and a touch of smokiness from the bacon.
Course 3 (Creamless Trumpet Royale Soup) - Another chowder course came expertly presented with an exposed poached wellfleet oyster and crispy potatoes only to be drowned by the silky chowder liquid right in front of our eyes. I enjoyed the drama of the presentation, and the soup's luxurious texture, but in all honesty the oyster was a tad fishy for me and I would've preferred something more subdued.
Course 4 (Breast of Long Island Duck) - Another highlight of the meal, the duck was tender and oh so juicy - dressed with earthy ingredients such as kohlrabi, wheat berries and duck confit. I'm very picky about my duck and I often find this bird to be overcooked in restaurants. But this wasn't the case here at all. What the duck showed besides impressive mastery of preparation was the deep respect that Chef Bistrong has for food and the inclusive way he bestows it upon others. For this reason mainly, eating this dish was an honor.
Dessert - We marveled at the impressive spread of desserts that showed up at the end of this already extravagant meal. There must've been about half a dozen items including chocolate beignets, Southern banana pudding, a coconut roulade, yogurt souffle with berry sauce and an apple cobbler. Everything was unbelievably tasty and for the most part light.
Two items stood out to me the most including the cobbler and the banana pudding. The former had the most intense apple flavor, made with apples picked from Chef Bistrong's property in Connecticut, and served with a side of clean, crisp buttermilk ice-cream. The pudding was also a stand-out, however a polar opposite of the former dish, as you can imagine. Its texture was extra smooth and silky, with a muted banana flavor that intensified as you reached deeper into your cup and pulled out chunky pieces of bananas and caramel. What more can a girl with a sweet tooth ask for?
Wine - Each course was thoughtfully paired with a glass of specially selected wine from Braeburn's cellar. We started with a sweet, French Riesling and worked our way to a full bodied Oregonian Pinot Noir. My dining companions and I couldnt've been more impressed.
Service and Cost:
There's no doubt about it, Braeburn's staff is top notch. From the friendly and cordial waitstaff to the warm, welcoming owners, we felt comfortable and truly as special guests. I personally enjoyed listening to all the interesting food and wine commentary prior to each course. The highlight for me however, was when Chef Bistrong came out after service and chatted with us about what we thought of the meal as well as just shooting the sh*t about his favorite restaurants around town (many of which were Asian eateries in Chinatown and beyond).
Braeburn's costs are moderate to expensive, but in my opinion fairly reflect the top notch quality food and atmosphere found here:
Appetizers - $9 - $15
Entrees - $24 -$33
Desserts - $5
Brunch - $8 - $15
3 Mmmms
Vesta - 21-02 30th Avenue, Astoria NY 11102
718.545.5550
N/W Train to 30th Avenue
www.vestavino.com
Vesta, a clear favorite neighborhood gem of mine has gained many new converts over the past year. It's easy to see why, with their infectious warmth and hospitality, a cozy setting that lets you relax and the focal point - delectable, locally-sourced, organic food.
It is this philosophy of local, organic and sustainable food that was the focus of Monday's Rooftop to Tabletop dinner. Why rooftop? Well because Vesta gets their produce from an innovative local producer called Rooftop Farms, based in Greenpoint, Brooklyn. Besides it being super cool and good for the environment and for our community, their products are fresh and absolutely delicious. Just take a gander at the yummy dinner they produced:
Stuffed Squash Blossoms - I adore squash blossoms and was looking forward to having them again. Vesta's version was scrumptious, coated in a thick, crispy crust, stuffed with hearty
goat's cheese. I loved the contrast in textures and dipping one of these beauties into the crushed tomato & toasted garlic chutney made it even better. One suggestion given to me by a fellow dining companion, Arthur Schwartz (yes, the Arthur Schwartz aka The Food Maven and author of Jewish Home Cooking), was to bring out the flavor in the blossoms more by maybe making the crust thinner.
Baby Beet Salad - Beets are one of my favorite vegetables, to the point where I'm a bit obsessed with them. I had a beet salad for lunch earlier that day but seeing this vegetable at the dinner table, made me very happy. I loved the contrast in colors - there were red and yellow beets, which had a hint of sweetness. Dressed with buttery pistachios, it was a great way to start the meal. The "salad" part consisted of slightly bitter mustard greens, bringing the senses to attention.Roasted Duck Breast - Usually picky about my duck meat (it could be fatty and gamey), this was anything but. Glazed with a hot pepper agrodolce, it brought both sweetness and tartness to the tastebuds. I loved the way it was cooked - medium-rare and the cut was nice and lean.
Braised Veal Cheeks and Crispy Sweetbreads - A new dish for me on both counts, I was eager to try it. The veal was so tender that it fell apart in perfect little sections. I liked alternating my bites between the meat and the thickly coated, crunchy sweetbreads, which were just slightly chewy and moist inside.
Veggie Sides - The veal and sweetbreads were coupled with fresh, seasonal vegetables including earthy green and purple kale, interlaced with heirloom cherry tomatoes. I loved the combination, as the tomatoes provided a burst of sweetness - a good contrast with the bitter kale.
Another side was the charred green, yellow and even purple string beans, seasoned with lemons and almonds. I've never seen this amount of color on beans and was fascinated. They were not only crunchy and flavorful, they were light enough to make you reach for seconds.
My favorite side was the roasted eggplant, topped with Ouray cheese and basil. Although the dish was simple, the eggplant was roasted to perfection with a slightly crispy outside and a soft, chewy inside. The cheese was a great pairing, with its buttery, tangy bite - it made an ordinary vegetable feel more substantial.
Ricotta Gelato - Because I've tasted Vesta's fluffy-as-clouds ricotta cheese, I knew that the gelato would be a winner. The consistency was perfect - soft enough to divide easily with a spoon. It was creamy yet not overly rich that you needed to chase it with a beverage. There was a tomato puree on the side that really made it sing - it was sweet, a bit acidy, and when combined with the gentle ricotta gelato, it produced a refreshing finish to the meal.Bundt Cakes - We each received individually wrapped bundt cakes, courtesy of Bundt A Bakery, as favors. I liked the concept of the bundt, a throwback to old fashioned, comfort baking. Taking a bite out of Arthur's, I loved its airy dough, which was flavored by fragrant spices - cinnamon, cloves and honey too!
The dinner was a big success from many perspectives - Vesta got to show off their wonderful, farm supplier, we had the chance to sample and learn about new foods and most of all, everyone just had a good ol' time. To put it in layman terms, if you haven't been to Vesta yet, you're missing out!
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