March 28, 2006
An Evening at BAM – Café, Prix Fixe,
Film
After a lengthy closure, BAM Café (at the Brooklyn Academy of Music) is once again open.
For those of you who have not visited this lofty dining room, you are missing out on one of Brooklyn's best kept secrets.Roomy, elegantly modern and existing solely to enhance the experience of those who love the arts of music and film, the BAM Café is a great venue for an urban dinner & a movie .
The 21$ prix fixe offers standard fare – we had Caesar salad appetizers, short ribs served with spinach and mashed potatoes, a glass of pinot noir and a generous slice of Junior’s cheese cake.But for 21US Dollars each, we were able to sit in an elegant room, have a lovely meal and listen as talented local musicians played contemporary classical music.` And after dinner, we went on to see the kind of film that mainstream theaters won’t bother to show. Gothic"; color: navy; ">
The service was a bit strange; the hostess marched us all the way around the perimeter to a table near the musicians, and later a parade of servers and food runners and cocktail waitresses delivered one item at time to our table, on separate trays.I got the feeling that these young people were in training, or that we were part of a larger anthropological experiment. But the food was decent, as was the wine, and the music was relaxing. In fact, the music here can be excellent, and it is worth visiting the website to see who is playing. http://www.bam.org/
After dinner, we returned to one of the lower of the levels to see the film “Thank You for Smoking”, a snide satire that felt like a cross between Scorsese’s “Good Fellas”and Jim Jarmusch’s “Broken Flowers” – without the gore or Bill Murray. If you haven’t seen this film, go now. And have the prix fixe dinner. Or just go and listen to the live music, have a drink and enjoy the space .
Don’t limit yourself to Netflix .
Tags:
alternatives, bam, prix fixe
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Posted on 3/28/2006
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March 24, 2006
Prime Fucking Rib
Last night, we decided to cruise by Queen’s Hideaway and see what she was cooking up for the evening.
Immediately, I noticed two important changes: the pin-the- tale-on-the-donkey game had been replaced by a dark and poorly hung oil painting, and there were bottles of wine and cans of PBR on the tables.
Note on PBR:
Pabst Blue Ribbon beer, where I come from, is one of those beers known to appear at parties down by the river, on hunting weekends for big bellied boys and their coon dogs, and of course drinking while driving. It is now a hot Hipster commodity, the ultimate statement in the way-cool of G-Point & Willy B. F
Fearing that something might have gone terribly wrong here, we stared surreptitiously at the plate of food flying past us. It looked & smelled great, so we decided to stay.
On the menu, two things caught my eye: a lamb dish served au jus style with slices of thick fried onions, and the
Prime Fucking Rib.
It’s been a while since I’ve had Prime Fucking Rib, or any prime rib for that matter, and since wine is now available, I thought, “What the heck. Prime Fuckin’ Rib. I can handle it.” ">
Nostalgia:
I remember a time when Prime Rib was something that we got on Sundays, after church, when my father was feeling like a million bucks and none of us had complained about our
penance or the fact that Mikie Brockman was shooting spit balls during the homily. The Prime Rib would be laid out for all to see, and a waiter in a white coat would carefully slice off thick slabs of meat, and we would get a twice-baked potatoes and some glazed carrots. We were living large.
The Queen’s Prime Fuckin’ Rib is a wholly different affair. There is no waiter in a white apron. In fact, I don’t think that, properly speaking, the all purpose staff at the Hideaway can be called waiters at all. They are more like intermediaries between diner and chef, between now and that grand moment when the food arrived.
It took a while, but when the food DID arrive, the Prime Fuckin’ Rib was spectacular. Cooked to tender perfection, the PFR was topped with a pile of caramelized sweet onions and accompanied by a buttery tartelette of gruyere and grilled asparagus. Some crisp haricot verts added a nice bit of color. I ate these with my fingers, perhaps shocking the film festival chatterboxes sitting next to us. But I don’t fuckin’ care. Sometimes, there is nothing more satisfying than picking up a haricot with my fingers and then crunching into it with glee.
The Hideaway is STILL worth the trip to Greenpoint , so for those of you out there who fear the G train or who have to have a 212 area code at all times, you are
missing out on some real fun.
Also, several new and fun bars have opened all along Franklin.Come quick before we are all priced out of the neighborhood.
Tags:
greenpoint, liza queen, new york food, prime rib
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Posted on 3/24/2006
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March 22, 2006
An Evening of Readings & Tasty Treats in Brooklyn - Hear it from the Witers' Mouths!
AIWF Professional Series
WORKSHOP #2 – Food & Fiction
Food is as fascinating and diverse as the people it sustains, and every corner of the globe has a fascinating story to tell. Food and its preparation are central to our lives, memories, myths and rites of passage. It is no wonder that authors from Chaucer to Waugh, Petronius to Pessoa have dedicated so much ink to the role of food in our lives, and even our deaths. Join us for an evening of readings and discussions from several New York area writers as they talk about food and fiction in their lives and writings.
Date:
Wednesday, April 5, 2006
Time:6:30pm to 8:30pm
Where:New York CityCollege of Technology, HM Department, Namm 215
Janet Leftler Dining Room style="font-size: 11.0pt; ">
Address:300 Jay Street, Brooklyn, NY
Site Telephone:718.260.5630
Transportation:A, C, & F Trains to Jay Street or 2, 3, 4 & 5 Trains to Borough Hall
Panelists:
Kate Christensen, author of The Epicure’s Lament and In the Drink
Paulette Licitra, chef, author and editor of Alimentum, the Literature of Food
Tim Stark, author and owner of Eckland Farms
Professor Fred Kaufman, Professor of English, CUNY Visit the AIWF website www.aiwf.org/newyork
to see the list of panelists for the event.
Tickets:FREE! AIWF-Student members & students who join at registration time
(Student ID required).$15 per person
AIWF members & guests
Reservations:Tel: 718-229-6565Visit: www.aiwf.org Nerrisa Charles, AIWF-New York Chapter Office
Cancellation Policy:Reservations may be canceled without penalty up
to 5 business days in advance.
Tags:
brooklyn, epicure, fiction, food, kate christensen, new york writers, writers
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Posted on 3/22/2006
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March 21, 2006
Glam Diets – How to Stay Fit and Eat Great Food
Recently, someone sent me a book entitled French Women Don’t Get Fat, which of course I had page through immediately and with suspicion. Normally, I would have been offended at the arrival of such an unsolicited item, but there is such a thing as truth in titles. I could only smile.
Yes, I have put on a few pounds lately. Late night eating. It’s a killer if you do it all the time. And I have been keeping late hours & eating great food and enjoying the late winter glam before all the strappy shoes come out, along with the bad pedicures.
In New York, where the food and glam are more exciting that anywhere else in the world, late night eating is a requirement. Eating before 9PM is often just not possible –
either because work keeps you occupied or because there are no reservations to be had before 9:30 or 10. It is the price we all pay to live in this town. And late nights can lead to pot bellies, especially if you don’t have a personal trainer to yell at you and make you feel as fat as you really are. It is up to you, afterall.
But people in France eat late and have their wine and their
chocolate and somehow manage to maintain a slimmer line than we do.
Is it luck?It is a well-kept secret?
">No, it’s portion size. It’s food selection. And it’s about walking.
A few tips for those who do not want to give up to the good life:
1. Put on a pair of shoes that allow you to walk at least 10 blocks without having to break out the band-aids.
2. Choose a restaurant that is several blocks from a subway stop. Take the long way there. Make the most of those ten blocks – in each direction.
3. Once in the restaurant, drink a glass of water – first thing. Then have a glass of something you really want, like some hot new cocktail or the featured wine. Before ordering a second, drink another glass of water, or at least try to.
4. Do not wolf down your food .
5. Order at least one salad-like appetizer.Salads require chewing. You eat more slowly. Eating too quickly canlead to unpleasant gaseous reactions. So chew.
6. Do not order anything deep-fried. Deep-frying requires oils that are harder to digest and which are purely fat-and-sugar delivery devices. And there are so many more interesting ways to prepare good food.
7. Order items that contain a fair amount of vegetables. Aside from the vitamins and whatnot, vegetables contain less fat and in general calories. They also contain a lot of flavor.
Note: Remember, there are more vegetables than the potato. Look for other choices, like squash dishes, roasted root vegetables, grilled Mediterranean style offerings, and steamed varieties.
8. Do not turn up your nose at soup.One of the preferred evening meals in France. As a late night offering, it can be savory and filling without loading up on calories and fats. On a cool night, there is nothing more satisfying that a bowl of well prepared soup.
9. Desserts – choose fresh fruits or sorbets. Or share your dessert.
Do not go right to bed after gorging. Walk it off. Do sit-ups or crunches before bed.
10. Do not eat more calories than you expend. The fact is that we must expend more calories than we take in if we wish to maintain a nice outline. That is a fact of the Human Body.
Control is everything. Start with the choices you make and the portions you eat.
Tags:
chew, diets, eating late night, france, glam, water
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Posted on 3/21/2006
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March 14, 2006
The Meatpacking Tiara Gets A New Jewel
The opening buzz for Sascha Lyons’ new eponymous food & drink destination (Sascha, 55 Gansevoort) has been mixed. Part of this can be attributed to the PR materials, which could have been better, but hey, that's business. I don't care about PR - I on;y care about the food and the vibe.
Some hardliners grumble that this is just another McNally-like attempt to infuse NYC with more French fare. First of all, if French flare and fare were not good, no one would go to Balthazar or Pastis or Daniel or Jean-Georges. The fact is that people like such places. But that doesn’t really matter in this case because Lyons is not attempting to re-work Balthazar for the Meatpacking glambots with their orange tans and straw-like hair, nor even for the silicon-injected Babettes who only care about being spotted by photographers. Lyons’ approach is New York in the glamorous age of Empire. And why not? If Mario Battali can serve up a rack of veal why can’t Sascha Lyons serve up a great dish like beef Stroganoff? BFD.This is not about glam - it's about glamour (two distinctly different things in this city).
The biggest complaints have been that he is adding a bakery – with sticky buns! I am sure that the same grumpy so-called food gurus around town all bitched and moaned about Balthazar’s breakfast and bakery. And since bakeries are now back on the radar and in a big way, as the cream puff can attest, why would anyone fault a new venture for wanting to capitalize on our newfound love of our old favorites?
For those out there who have never taken a risk, who feel like some all-knowing food master and who pretend to know how a business actually operates – raspberries to you. Let’s just see if the Meatpacking District can absorb another big-box venue, and if the food & drink are enough to create the loyal crowd that Sascha hopes to garner. And please, let’s all just wait until a new venue opens and has a week or so to get on its feet before we start pretending that we know anything about it.
Thanks
Tags:
buzz, empire, glam, meatpacking, nyc gossip, sascha lyons, steak
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Posted on 3/14/2006
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March 08, 2006
Tuna Lovers Alert!
Tuna, a fish prized for its distinctively rich flavor, is fished, farmed and eaten in countries throughout the world.In antiquity, it was the only fish sacrificed to the Olympian gods. This magnificent species’ uniqueness goes beyond its taste, texture and adaptability. Think you know your albacore from bluefin and bigeye, and canned from sashimi grades? Join a diverse panel of experts for a celebration of tuna past, present, and on the plate, as they discuss tuna in the context of its history, biology, environmental and commercial interests, along with tips for purchasing and preparing the fish. A tasting of various types and preparations of tuna will follow.
Date: Tuesday, March 21, 2006
Time: 6:30pm
to 8:30pm
Where: The French Culinary Institute, International Culinary Theatre
Address:462 Broadway, at Grand Street, NYC
Site Telephone:646.254-7513
Transportation: A, E, C,N, & Q Trains to Canal Street
Panelists:
Jason Hawryluk, Fish Buyer, Freshdirect.com
Professor Daniel Levine , Chair, Department of Classics, University of Arkansas (list in formation).
Chef Rebecca Charles,Pearl Oyster Bar
Please visit the AIWF website www.aiwf.org/newyork to see updated list of panelists and information for the event.
Tickets:FREE! AIWF-Student members & students who join at registration time.
$15 per person AIWF members & guests
Reservations:Tel: 718-229-6565Visit: www.aiwf.org .
Tags:
None
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Posted on 3/8/2006
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March 07, 2006
Food Trends Across the Country – How Do They Start and, More Importantly, Why?
Food trends are like fashion trends – sometimes they start
in cities like New York and L.A. where the big names hang out, and then they work their way into the vernacular, and soon are on the shelves of malls and supermarkets. Sometimes trends start merely by the off-handed endorsement of a Super Star, and sometimes they just seem to happen spontaneously through some unseen force.
Urban Trends:
Living in a city like New York has the distinct advantage of access to the new and novel. People come here to make it big in a variety of callings – fiction, fashion, fame, food. Those hoping to be on the cutting edge seek out the innovative. A chef with Big Ideas likes to know what is happening on other plates. Competition is fierce. New things pop-up all the time.
A few years ago lavender was all the rage – it was impossible to get a crème brulee without it. But lavender is strong flavor, one that many people simply do not like. (There has been a lavender flavored candy floating around down south for generations, but it is a particular taste.) Right now, pomegranate is making headway in everything from mixed dinks to salads to roasted fare. It is a flexible ingredient that stands a good chance of making its way into the cooking vernacular of the American Kitchen, except for one thing – it is messy. Technology can help us out here, as there are many ways to process the pomegranate, thus making it easier to use.
Other flavors working their way into our pantries and spice racks are lemon grass, cilantro, fresh basil and truffle flavored oil.
Super-Trends:
Super-trends permeate the food service industry from top to bottom, and right now the super-trend is the “origin controlled” pedigree of various ingredients – haute chocolate (merci, M.Cluizel), coffee, vanilla, figs, apricots, nuts of all kinds, olive oil, flour, hams, salt and tea.We may see much of this as marketing (and it surely is), but there are chemical realities at play here.
Enter the Onion:
The Vidalia onion – a sweet allium grown in the area around Vidalia Georgia - and counterfeited all over New York City; many markets label onions “Vidalia” and charge premium prices when in fact what you are getting is a cheap-ass sweet onion that is NOT a Vidalia. At more than triple the price of the plain old yellow onion, that’s quite a fleecing. But what makes the Vidalia such a coveted member of the onion family? Its sweet and think flesh, which makes one fine onion ring, and which, when sliced thinly adds a nice kick to many a salad. Regular sweet onions, which do have their uses, cannot boast the same quality of onion ring, nor the same effect when served freshly sliced with cucumber and tomato. The town of Vidalia should start a franchise – Vidalia Rings and Wings.
And so the notion of a Franchise based on a Flavor has
arrived. Let’s take a look at the humble ingredient, the chipotle pepper. Long the flavoring tool of Mexican chefs, and to a limited extent Texan and Californian chefs, the idea of chipotle has now become as ubiquitous as the
actuality of feta cheese and proscuitto. Chipotle Grill is a sign of the times – find a flavor, work it out, dress it up, dress it down, send it out all over town and then, if it still is popular, you have yourself a viable trend that you can franchise, take public and make millions. So, do not mock the notion of “origin controlled” or “branded onion”. Someone will find a way to make it a great business decision.
Infra-trends:
Never underestimate the power of word of mouth. New trends sometimes start with the our own selves, our Doppelgangers, our alter egos, those things that we are from time to time yet hate to crowd up against during rush hour – Tourists.
Sometimes when we are abroad, or even just down south, we run into something that we’ve never had before, are bowled over by it, and then want to take it home with us as if it were a furry, stuffed animal or shells from the beach. We try to find that new thing here, but to no avail. Some of us are so insistent that we open up a place to sell that very thing that we could not get otherwise. In the history of flavorings, Tabasco comes to mind. Named (kind of) after a chili from the Mexican state of Tabasco, this famous
“hot sauce” was created by an enterprising New Orleans businessman with time, peppers and salt on his hands. Now, it is everywhere. Visitors to New Orleans wanted it shipped to their homes, talked about it all the time, cooks and chefs touted its uses, and soon enough, those little bottles of fire were on tables everywhere, and were included in the bartender’s arsenal of Sunday brunch shockers.
What is the next big trend?
What flavors will next be working their way down from Upscale to Quick Service? Does the pomegranate stand a chance? Is there some as yet undiscovered flavor that we all must have? Will any item ever displace the hamburger? And what of catsup? Is there nothing we can do to make it a coveted “condiment”? Bookies everywhere should be including food trends on their list of odds. What are the odds that a corner shop selling fish balls will hit upon an idea that will become the next big trend?
Tags:
chipotle, chocolate, fish balls, food trends, new york, vidalia
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Posted on 3/7/2006
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