For those who want to know....who need to know! A day spent food-crawling with those in the know! Learn about the Village, in ways you never imagined! Hidden and Cheap Eating in Manhattan
Saturday, September 26, 2009
11 am-3 pm
Meeting place: in front of Le Parker Meridien Hotel at 118 West 57th Street, between 6/7 Avenues
Tour Guide: Liz Young, Liz Young Tours
Price: $60 for members, $75 for non-members Send email inquiries to: aiwf.nyc@gmail.com Be in the know on the cheap with this eat, drink and travel fest! On this tour, you will eat as NYC residents do, in the hidden and out-of-the-way "secret" spots they prize. Yummy tastings of cold beer, delicious burgers, spicy falafels, fancy hot dogs and silky ramen noodles will keep your palate entertained along the way. Bring your healthy appetite, metrocard and gastronomic curiosity!
PURCHASE TICKETS: http://www.brownpapertickets.com/event/78227
www.brownpapertickets.com
Tags:
cheap eats, food crawl, food tour, hidden and cheap eats
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Posted 49 days ago
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Salute to RhubarbRhubarb (Rheum rhabarbarum) has come a long way from its original highland home in the cooler climes of eastern Asia (Mongolia and the rim of the Gobi desert), spreading east, west & worldwide. The ancient variety was smaller, greener and tarter than the plant we know today. Now grown almost everywhere cool enough, rhubarb comes in a variety of colors, from green, to pink, to spotted, to red; some varieties, like those grown in upstate New York are ruby-red giants. Used for thousands of years throughout China as an herbal remedy for digestive issues (the root in particular was favored), the Rhubarb plant made its way westward where it became a food product. The Romans incorporated it into their repertoire of recipes, some of which survived into the post-Roman period (for example in Hungary, where it is used in soups and stews). In other parts of Europe, the plant reverted to strictly medicinal uses. Here in the U.S., it is known mainly an ingredient for pie. With such a long and illustrious career, how did rhubarb end up as the “pie fruit” that Americans know today? The answer is simple: Sugar. With the advent of cheap and readily available sweeteners, the tartness of rhubarb and other fruits could be addressed. Naturally, people thought, “Great! I’ll make a pie!” The result is that rhubarb is most often associated with pie, and in particular, strawberry rhubarb pie. But there is more to Rhubarb than pie. Rhubarb with its tartness and textures can be employed in vinaigrettes, chutneys, sauces, infused beverages, stews, emulsions and more. Below are a few NYC restos serving inventive rhubarb-inspired fare:
Babbo’s - Semolina Budino with Rhubarb and Mint Marmellata (recipe available on line) Klee – Recently at this Chelsea brasserie, I a had prawn dish with a rhubarb emulsion, as well as a rhubarb cobbler – both very, very good. Perilla – Spring Fling (a vodka-rubarb-basil drink), Crispy Colorado Lamb Belly, with a rhubarb pickle puree (menu favorite) Tomate Rouge – Rhubarb Bellini & a rhubarb crisp
Tags:
babbo, klee, perilla, rhubarb, tomate rouge
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Posted on 6/2/2009
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The Mixologist, or Cocktalian (depending on what lingo you speak) is the new Rock Star of the foodie world. Standing behind the bar and playing the role of Alchemist, the professional bartender is in tune with what’s new and with what people want. After a surge of vodka-inspired bars & the ensuing flood of martinis on cocktail menus all over town, bourbon has begun to make a comeback. And so has gin. What gives gin an edge over bourbon and other whiskeys is the actual process of distilling and aging. Gin moves at light speed; the aging process is, well, not all that long. A bourbon needs to age, to mature. But gin is a here and now spirit, the kind of live-in-the-moment beverage that suits these difficult economic times. What gins are out there, you may ask, and why should I care? First, gin is, in essence, a flavored vodka, generally the flavoring is what we expect: juniper. The gin of our grandmothers’ dreams is dry, almost powdery. That’s been the tradition since the British adopted it and added lime. Oh, but things have changed! Gin wears a lot of different outfits. Why should you care? There is a lot happening with gin, with the kinds of fruits and flavors that are added to it, and with what mixologists are doing with it. Find out more, at Atria, at the gin tasting. Meet rock star mixologist Barry Johnson and taste some of Atria’s great fare. Saturday, April 4, 2009
6:00 PM - 7:30 PM
Atria - 13-15 West 54th Street
(bet. 5th & 6th Avenues)
$30 For more info: aiwf@beardallis.com, or visit AIWF's website.
Tags:
atria, barry johnson, gin, gin event
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Posted on 3/26/2009
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There has been a lot of chatter about comfort food over the past few years, in particular that old school favorite, Mac & Cheese. Hipster-saturated Williamsburg was serving it up back when the L Café was offering Bedford Ave’s only alternative food. It was never that great. Now, it’s a Thai-Sushi-Noodle wasteland on and just off Bedford. There are exceptions, but they ruin the flow of this piece!
Over in nearby Greenpoint (10 blocks away), comfort food has taken on a more grown-up nuance, leaving behind the less-than-expertly prepared fare of the early Bedford Ave days. Still alternative but more thoughtful than their predecessors. Comfort food has put some new roots.
And now, given the current chaotic state of the economy and the “ack” that many of us experience daily, Greenpoint is happy to annouce a food crawl that is bound to make us all feel a little better: The Greenpoint Mac n Cheese Crawl;
This Sunday, From 4 p.m. to 8 p.m., chefs from Red Star, The Habitat, The Mark Bar, and t.b.d. Brooklyn will serve up free samples of their particular macaroni and cheese. Then at 8 p.m., the crawl will end at t.b.d. Brooklyn. Crawlers & judges (Camille Bercerra , maybe?) will determine who makes Greenpoint's best mac and cheese.
Did I mention the drink specials at each restaurant? Indeed, there will be drink specials! Crawl your way into Mac n Cheese:
Red Star
37 Greenpoint Avenue at West Street
718-349-0149
The Mark Bar
1025 Manhattan Avenue bet. Green and Freeman Streets
718-349-2340
The Habitat
988 Manhattan Avenue at Huron Street
718-383-5815
t.b.d. Brooklyn
244 Franklin Street bet. Freeman and Eagle Streets
718-349-6727
Tags:
mac and cheese, red star, tbd brooklyn, the habitat, the mark bar
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Posted on 3/18/2009
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Not so long ago, a scientific article appeared that set the web on fire, and became known virally as “137 Reasons to have Sex” (v. Cindy Meston, co-author of “Why Humans Have Sex,” in the Archives of Sexual Behavior (Volume 36, Number 4, August 2007) Candy sales world wide went up (so did cigarette sales, but that is a taboo topic). Now, another publication promises to have the same effect at dessert bars all over town: 237 More Reasons To Have Sex, by Denise Duhamel and Sandy McIntosh (Otoliths, Feb 2009). This poet team honors us all with a new list poem that will be bedside reading for years to come.
In 36 pages, they give 237 more reasons, some of which will inspire you and some of which will remind you of something you once considered. Delicious, yes it is. After devouring these pages, you will want a sweet treat. Here are some tasty suggestions for great dessert places: ChikaLicious Dessert Bar 203 E. Tenth St, New York, NY, 10003 Kyotofu 705 Ninth Avenue, New York, NY, 10019 P*Ong Pichet Ong 150 W. Tenth St., New York, NY, 10014
Tags:
237 more reasons to have sex, denise duhamel, dessert bars, sandy mcintosh
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Posted on 3/3/2009
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