January 24, 2007

FREE Wine Class for Enthusiasts and Sommeliers

For those of you out there who are serious about wine and would like to learn more about the wines of Spanish Navarra, here is a *free* class!

The Kingdom of Navarra, Spain

Tutorial Seminar of the Wines of this Noble Land of Diversity

Date: Tuesday January 30^th 2007

Time: 10h30 am sharp (Tutorial & Tasting 10h30-11h45am. Q & A 11h45-12h00)

Location: W Union Square Hotel, 201 Park Avenue South @ 18^th Street, New York City

RSVP: 212-989-4787

(Seating is limited)

In collaboration with the Society of Wine Educators, SWE President, Robin Kelley O’Connor, will moderate a small panel discussing the wines of Navarra. Ana LAGUNA, one of Navarra’s top oenologists, is being specially flown in for this presentation.

Navarra is making some of the most exciting wines in Spain. This tutorial will be a unique opportunity to discover the vineyards, terroir, and wine making of this most fabled land. Situated between Bordeaux and Rioja, Navarra blends the best of both worlds

The following Bodegas will be featured during the tasting:

BODEGAS ADA.

BIURKO GORRI

BODEGA INURRIETA

BODEGAS 1877

BODEGAS CAMPOS DE ENANZO

BODEGAS CASTILLO DE MONJARDIN

BODEGA NTRA. SRA. DEL ROMERO

BODEGAS ONDARRE, (Olarra)

BODEGAS Y VIÑEDOS ALZANIA

LICORES BAINES SL

BODEGAS MACAYA

BODEGAS BAGORDI

BODEGAS PRINCIPE DE VIANA

BODEGAS MARQUES DE MONTECIERZO

VIÑA ARBEL

BODEGAS ESCALERA

Tags:   Bacchus, FREE event, in vino veritas, Kingdom of Navarra, Navarra, wine, wine education

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January 18, 2007

Barca 18 Closes: Looking for Meaning In a Million Dollar Lesson

When Barca 18 opened in October 2005 there were already rumors of an oil & water mixture between the highly successful restaurateur Steve Hanson and the highly acclaimed chef Eric Ripert. From the start, suspicion, fear and loathing permeated the pundits’ pre- and post-review monologues.

To be sure, there are many around town who fault Hanson for perpetuating the “big-box” 700 covers per night upscale cuisine that has now covered the Meatpacking District like kudzu vines. His formula has been successful – highly successful.Any problem or failure he faces will no doubt generate much Schadenfreude from those around town who want nothing more than to see Hanson fail. 

Eric Ripert, of Le Bernardin fame, is a chef whose artful success puts him in a place similar to Hanson.Everyone around town knows him, and there are those who would like to see him fail – maybe because he French (there is an inherent streak of provincial jealousy in many Americans when it comes to food & fashion), maybe because he, too, seems to have no bounds when it comes to success, maybe because he simply is Eric Ripert.

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Both Hanson and Ripert have big personalities – no one becomes rich, famous or successful by being timid and hugging the wall. Many acerbic pundits (and there are thousands of them on the web now) have attributed the closing of Barca 18 to a clash of these Titan-like personalities.

But let us review.

When we first visited Barca 18, our opinion was that it had two distinct personalities.The first was that of the typical Spanish comedor - simply put, a large traditional dining room with Spanish favorites on the menu. In Spain, comedores are generally committed to local specialties.If you are in Avila, you will likely find suckling pig; in Toledo baked lamb; in Almeria fried fish. If you want something tasty, you order what the locals are ordering. Rules of the house.In New York there is no such thing, unless you want oysters. But Barca 18 had no specialty per se.

Ripert, who grew up in France’sslice of the Mediterranean and who lived for a while in Andorra (a tiny country sandwiched between Spain & France and known for cheap cigarettes), is a fan of Catalan cuisine. Catalan cuisine features paella; but any Catalan on the street will tell you that a good paella recipe needs a certain something to set it apart from the others, and needs generations of development.

As a comedor, Barca 18 did not have a singular dish, the kind of thing that stands out, like the roasted wild boar in Granada.

The other personality exhibited by Barca 18 was that modern, funky, rule-breaking cuisine associated with both Catalunya and the Basque country. There were hints of such experimental madness, but the restraints (whether imposed by Hanson’s formulaic approach to building a restaurant or Ripert’s 4-star notions of preparation), did not allow for any exclamation points.

These two personalities – this schizo-culinaria – was apparent in the room itself. The bar area and entry way were decidedly hip; the formal dining room not so much. The menu tried to be part Frensh-Brasserie style, part New American style and part schizo-Spanish style. By that I mean that the appetizers clashed with the entrees on a variety of levels. It turned out that the “tapas”, (“small plates” so indicative of Spanish fare) were trying to be all things to all people.And they weren’t hip or fresh or cutting edge.

This million-dollar experiment proved that sharp business strategies and superior kitchen skills must be accompanied by two important things: a decisive personality for the restaurant itself and a better defined patron. The glammeratis of Meatpacking were never going to understand Barca 18, fans of Le Bernadin would never has cozied up to the squid, and the adherents to the former Park Avalon (Barca’s prior manifestation) and Blue Water Grill would never have spent time learning about the complexities of the squid’s ink.

Sitting at the bar and drinking a glass of wine and having a small plate was fun – it filled a certain niche that the city needed (a need better filled by nearby Bocaria). But the dining room was not the kind of comedor it should have been. Perhaps the two spaces and the two menus should have been better divided.

But the closing is more complicated than a menu that is off kilter. There are myriad issues and entanglements that the public will never know about: the rent renewal price of the lease, landlord demands, city water and sewer demands, food costs, labor costs, the working relationships between chefs and owners, and the effects of reviews on business. 

While some so-called death-watchers longed to see Hanson fail at something, they need to understand that the closing of Barca 18 is a valuable lesson learned, and will no doubt make an already savvy businessman all the more savvy.And for celebrity chefs like Ripert, it is a warning that “branding” alone is not enough to carry a vision if that vision does not what it wants to be.

Tags:   Barca 18, big bix, closings, Eric Ripert, glam, glammeratis, glitter, Le Bernadin, Meatpacking, squid, Steve Hanson

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January 12, 2007

RESTAURANT WEEK 2007 – ADANNA’S GUIDE – MAKE YOUR RESERVATIONS NOW!

January 22-26 and January 29 - February 2, 2007

For those of you who were out and about on New Years Eve, you must have noticed that the City was q-u-i-e-t. As we strolled from spot to spot, we noted that there were far fewer mobile partiers than in previous years. We also noticed that many folks were havingparties in their ownhomes, grilling in the backyards under a balmy night sky. Are we New Yorkers tired of eating out? Are we fed up with being fed trendy foods that we won’t remember two weeks from now? No, the warm weather was just an opportunity to do something different, and that is always what we all crave – otherwise, why would we pay the kind of rent we do to live in crappy little apartments?

But now that the cold weather has arrived, everyone is back indoors and waiting for this Winter Restaurant Week to give them something to talk about.

First there are the upcoming and/or recent closings:

Aron's, Atelier, Barca 18, Bouterin, Byzantio, Cafe Ari, Inside, Korova Milk Bar, Le Sans Souci, Markt, Monsignor's, Night & Day, Rangole, Sascha, Sazerac House, Shopsins

Then there are the recent openings:

15 East, Ariyoshi, Brasserie 52, brgr, Death & Co., Enduro, GalleryBar, Itsu, Kampuchea, Layla Jones, Mai House, Rapture, Stand, Swich, Taj-Almoulouk, The House, Tillman's

Here are some things eating ideas to get those jaws yapping:

2 West     917-790-2525 Lunch

21 Club 212-582-7200 Lunch and Dinner

44 Restaurant.MEAT     212-944-8844 Lunch and Dinner

44th St.212-399-4141 Lunch and Dinner

46th St.     212-883-7373 Lunch and Dinner

5 Ninth HIP212-929-9460 Lunch

7 Square 212-333-7749 Lunch

a Voce 212-545-8555 Lunch

Abboccato Ristorante212-265-4000 Lunch and Dinner

AlfamaMUST TRY     212-645-2500 Lunch and Dinner

Angelo & Maxie'sMEAT     212-220-9200 Lunch and Dinner

Aquaterra Restaurant FISH     212-644-4447 Lunch and Dinner

Aquavit 212-307-7311 Lunch

Aquavit Cafe     212-307-7311 Lunch and Dinner

Arabelle at the Plaza Athenee     212-606-4647 Lunch and Dinner

Arezzo212-206-0555 Lunch and Dinner

Artisanal Fromagerie MUST TRY212-725-8585 Lunch and Dinner

Asia de Cuba CLASSIC     212-726-7755 Lunch

Asiate 212-805-8881 Lunch

Atlantic Grill LIVELY212-988-9200 Lunch and Dinner

AugustMUST TRY     212-929-4774 Lunch and Dinner

Aureole CLASSIC     212-319-1660 Lunch

Barbetta     212-246-9171 Lunch

BarbouniaMUST TRY     212-995-0242 Lunch and Dinner

Barolo     212-226-1844 Lunch and Dinner

Beacon MUST TRY     212-332-0500 Lunch and Dinner

Ben Benson's Steakhouse 212-581-8888 Lunch

Bice Ristorante 212-688-1999 Lunch and Dinner

Black DuckHIP212-204-5240 Dinner

Blue FinLIVELY212-918-1400 Lunch

Blue Smoke 212-447-7733 Lunch and Dinner

Blue Water Grill LIVELY212-675-9500 Lunch and Dinner

Bobby Van's MEAT     212-957-5050 Lunch

Bolo Restaurant     212-228-2200 Lunch and Dinner

Bond 45 MEAT     212-869-4545 Lunch and Dinner

Brasserie CLASSIC     212-751-4840 Lunch and Dinner

Brasserie 8 ½ 9     212-829-0812 Lunch and Dinner

Brasserie Ruhlmann     212-974-2020 Lunch and Dinner

Bread Bar at Tabla MUST TRY     212-889-0667 Lunch and Dinner

ButterCLASSIC212-253-2828 Lunch and Dinner

Café BouludCLASSIC     212-772-2600 Lunch

Café Centro     212-818-1222 Lunch and Dinner

Café des Artistes CLASSIC     212-877-3500 Lunch

Café Fiorello     212-595-5330 Lunch

Calle Ocho     212-873-5025 Dinner

Capsouto Frères     212-966-4900 Lunch and Dinner

Carnegie Deli     212-757-2245 Lunch

Centrico     212-431-0700 Lunch and Dinner

Centro Vinoteca     212-367-7470 Lunch

Chanterelle CLASSIC     212-687-4600 Lunch

Charlie Palmer's Metrazur SEXY     212-966-6960 (Lunch and Dinner

China Grill SEXY     212-333-7788 Lunch and Dinner

Chinatown Brasserie SEXY     212-533-7000 Lunch and Dinner

Cité     212-956-7100 Lunch and Dinner

Cité Grill     212-956-7262 Lunch and Dinner

City Crab & Seafood Co.     212-529-3800 Lunch and Dinner

Commodore Grill     646-213-6999(Lunch and Dinner

Compass CLASSIC     212-875-8600 Dinner

Craftbar MUST TRY     212-461-4300 Lunch

davidburke & donatella MEAT     212-813-2121 Lunch

Dawat     212-355-7555 Lunch and Dinner

db Bistro Moderne CLASSIC     212-391-2400 Lunch

Del Posto MEAT     212-497-8090 Lunch

Destino     212-751-0700 Lunch

Devi MUST TRY     212-691-1300 Lunch and Dinner

Django     212-871-6600 Lunch and Dinner

Dominic     212-343-0700 Lunch and Dinner

Dos Caminos LIVELY212-294-1000 Lunch and Dinner

Dos Caminos SohoLIVELY     212-277-4300 Lunch and Dinner

Dos Caminos 3^rd Ave LIVELY     212-336-5400 Lunch and Dinner

DuanePark Café     212-732-5555 Lunch and Dinner

Eleven Madison Park CLASSIC212-889-0905 Lunch

EN Japanese Brasserie     212-647-9196 Dinner

English is Italian     212-404-1700 Lunch and Dinner

Esca     212-564-7272 Lunch

Estiatorio Milos FISH     212-245-7400 Lunch

Etcetera Etcetera.

F. illi Ponte 212-226-4621 Lunch and Dinner

Fiamma Osteria CLASSIC     212-653-0100 Lunch

Fig & Olive     212-924-1200 Lunch and Dinner

Firebird Restaurant     212-586-0244 Lunch and Dinner

Fives     212-903-3918 Dinner

Fleur de Sel CLASSIC      212-460-9100 Lunch

Frankie & Johnnie'sMEAT     212-997-9494 Lunch

Frederick's Madison     212-737-7300 Lunch and Dinner

Gabriel's Bar and Restaurant     212-956-4600 Lunch

Gallagher's New York Steak     212-245-5336 Lunch

Gigino Trattoria     212-431-1112 Lunch and Dinner

Giorgios of Gramercy     212-477-0007 Lunch and Dinner

Gotham Bar & Grill CLASSIC     212-620-4020 Lunch

Gramercy Tavern CLASSIC     212-477-0777 Lunch

Grotta Azzurra 212-925-8775 Lunch and Dinner

Gusto Ristorante 212-924-8000 Lunch

Hatsuhana 212-355-3345 Lunch and Dinner

HQ Bistro 212-966-2755 Lunch and Dinner

Hudson Cafeteria     212-554-6500 Lunch

I Trulli CLASSIC212-481-7372 Lunch and Dinner

Il Cantinori 212-673-6044 Lunch and Dinner

Il Giglio Restaurant     212-571-5555 Lunch and Dinner

Inagiku 212-355-0440 Lunch and Dinner

Indochine SEXY212-505-5111 Dinner

InTent 212-966-6310 Dinner

Isabella's 212-724-2100 Lunch and Dinner

Jo Jo 212-223-5656 Lunch and Dinner

Jovia Restaurant MUST TRY           2 12-752-6000 Lunch

Kittichai     212-219-2000 Lunch

Le Cirque CLASSIC     212-644-0202 Lunch

Le Colonial     212-752-0808 Lunch and Dinner

Le Perigord     212-755-6244 Lunch and Dinner

L'Impero     212-599-5045 Lunch

Lucy Latin Kitchen

Lupa     212-982-5089 Lunch

Lure Fishbar     212-431-7676 Lunch and Dinner

Maloney & Porcelli     212-750-2233 Lunch

Marseille     212-333-2323 Lunch and Dinner

Maya     212-585-1818 Dinner

Megu Midtown FISH     212-964-777              Lunch and Dinner

Megu New YorkFISH     212-964-2171 Lunch and Dinner

Mercadito     212-529-6490 Lunch and Dinner

Mesa Grill     212-807-7400 Lunch and Dinner

Michael Jordan's MEAT     212-655-2300 (Lunch

Moda 212-887-9880 Lunch and Dinner

Molyvos Restaurant     212-582-7500 Lunch and Dinner

Monkey Bar HIP     212-838-2600 Lunch

Morimoto     212-989-8883 Lunch

Mr. K's     212-583-1668 Lunch and Dinner

Naples     212-972-7001 Lunch and Dinner

Nice Matin CLASSIC     212-873-6423 Lunch and Dinner

Nick & Stef's MEAT212-563-4444 Lunch and Dinner

Nino's Positano     212-355-5540 Lunch and Dinner

Nino's Restaurant 212-988-0002 Lunch and Dinner

Nino's Tuscany212-757-8630 Lunch and Dinner

Nobu CLASSIC     212-219-0500 Lunch

Norma's     212-708-7460 Lunch

Nougatine at Jean Georges     212-299-3900 Lunch and Dinner

Ocean Grill LIVELY212-579-2300 Lunch and Dinner

One If By LandCLASSIC     212-228-0822Dinner

Ono 18 SEXY212-660-6766 Lunch

Opia 212-688-3939 Lunch and Dinner

Orsay Restaurant CLASSIC212-517-6400 Lunch and Dinner

Oscar's 212-872-4920 Lunch and Dinner

Osteria Del Circo CLASSIC212-265-3636 Lunch and Dinner

Palm Too 212-697-5198 Lunch

Palm Westside     212-333-7256 Lunch

Pampano     212-751-4545 Lunch and Dinner

Park Avenue Café     212-644-1900 Lunch and Dinner

Payard Bistro CLASSIC     212-717-5252 Lunch and Dinner

Peacock Alley CLASSIC212-872-4837 Lunch

Periyali FISH     212-463-7890 Lunch and Dinner

Perry St. CLASSIC     212-352-1900 Lunch and Dinner

Pershing Square     212-286-9600 Lunch and Dinner

Petrossian     212-245-2214 Lunch and Dinner

Pigalle     212-489-2233 Lunch and Dinner

Pipa     212-677-2233 Lunch and Dinner

Porter House MEAT     212-823-9500 Lunch and Dinner

Quality MEATs MEAT     212-371-7777 Lunch

Rain 212-501-0776 Dinner

Redeye Grill LIVELY     212-541-9000 Lunch

Remi Restaurant     212-581-4242 Lunch and Dinner

Rene Pujol 212-246-3023 Lunch and Dinner

Riingo     212-867-4200 Lunch and Dinner

RockCenter Café CLASSIC     212-332-7620 Lunch and Dinner

Rocking Horse Café     212-463-9511 Lunch and Dinner

Roppongi Japanese     212-362-8182 Lunch and Dinner

Rosa Mexicano     212-533-3350 Lunch and Dinner

Roy's New York     212-266-6262 Lunch and Dinner

Ruby Foo's Times SquareLIVELY     212-489-5600 Lunch

Ruby Foo's Uptown 212-724-6700 Lunch and Dinner

Ruth's Chris Steak House MEAT     212-245-9600 Lunch

Salute! 212-213-3440 Lunch and Dinner

San Domenico 212-265-5959 Lunch and Dinner

Shula's American Steak House 212-201-2776 Lunch

Shun LeePalace212-371-8844 Lunch and Dinner

Smith & Wollensky MEAT     212-753-1530 Lunch and Dinner

Spice Market SEXY     212-675-2322 Lunch and Dinner

Steak Frites     212-463-7101Lunch and Dinner

Sushi Samba 212-691-7885 Lunch and Dinner

Sushi Samba Park     212-475-9377 Lunch and Dinner

Tabla 11 CLASSIC     212-889-0667 Lunch

Tamarind     212-674-7400 Lunch

Tavern on the Green CLASSIC     212-873-3200 Lunch and Dinner

Telepan MUST TRY212-580-4300 Lunch

Terrace in the Sky 212-666-9490 Lunch and Dinner

Thalassa Restaurant SEXY     212-941-7661 Lunch and Dinner

Thalia Restaurant     212-399-4444 Lunch and Dinner

The Bull and BearCLASSIC212-872-4606 Lunch

The Cub Room     212-677-4100 Lunch and Dinner

The Mercer Kitchen CLASSIC     212-966-5454 Lunch and Dinner

The Modern - Bar Room     212-333-1220 Dinner

The Post House CLASSIC     212-935-2888 Lunch

The River Café CLASSIC     718-522-5200 Lunch

The Sea Grill 212-332-7610 Lunch and Dinner

The Water Club     212-683-3333 Lunch and Dinner

Tocqueville CLASSIC212-579-0272 Lunch

Trattoria dell'Arte     212-245-9800 Lunch

Tribeca Grill     212-941-3900 Lunch and Dinner

Trio Restaurant & Bar     212-685-1001 Lunch and Dinner

Tropica HIP212-867-6767 Lunch and Dinner

Union Square Cafe CLASSIC     212-243-4020 Lunch

Vento Trattoria SEXY     212-699-2400 Lunch and Dinner

ViceVersa 212-399-9291 Lunch and Dinner

Victor's Café 212-586-7714 Lunch and Dinner

Villa Berulia

Vong SEXY     212-486-9592 Lunch and Dinner

Water's Edge CLASSIC     718-482-0033 Lunch and Dinner

Zoë HIP212-966-6722 Lunch and Dinner

Tags:   2007 Restaurant Week, Foodie Events, New York Restaurant News, Restaurant Week 2007

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January 02, 2007

The Kingdom of Navarra visits New York

Yet another great event from the American Institute of Wine & Food! (see the menu below - goooooood eatin'!)

THE AMERICAN INSTITUTE OF WINE & FOOD

AND THE ANCIENTKINGDOM OF NAVARRA PRESENT

“The Kingdom of Navarra visits New York”

Navarra, situated in the north of Spain, is a land of complexity and contrast.From the wild and rugged Pyrennees to the gentle, bucolic landscapes of its southwest, Navarra has almost as many climatic variations as the whole of Spain.Bordered by France, Castilla, Aragon and the Basque Country, Navarra shares many cultural elements with each.Connected to many historic sites by the famed Camino de Santiago, Navarra’s smooth landscapes, fertile valleys, dramatic piedmont escarpments, medieval towns and strategic crossroads have been immortalized by Hemmingway and many other authors.Due to its relative isolation, Navarra has remained a distinctive region within Spain. The cuisine, farm products, and wines have always been unique; now as the region becomes better know outside of Spain, these indigenous products are even more highly prized.

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We are proud to be able to present a tribute to this extraordinary region.

Join us for a tasting of wines & a dinner prepared by one of Spain’s most well-known chefs, Nicolás Jiménez of Túbal Restaurant

When: Tuesday, Jan.30th from 6:30pm - 9:00pm

Where: The W-Union Square.

Tickets: 

$125 per person for AIWF Members

$150 per person for non-members (includes a free, 1 year membership to the AIWF)

To purchase tickets or for more information, please call the AIWF NY Chapter at

718-229-6565 or visit www.aiwf.org. 

# # #

Our Mission: We enhance quality of life through education about what we eat and drink

List of Participating Producers & Wineries

ACEITES ARTAJO, S.L.

ANKO, S.L.

BIURKO GORRI

BODEGA INURRIETA

BODEGA NTRA. SRA. DEL ROMERO

BODEGAS 1877, S.L.

BODEGAS ADA, S.A.

BODEGAS BAGORDI

BODEGAS CAMPOS DE ENANZO, S. COOP.

BODEGAS CASTILLO DE MONJARDIN

BODEGAS ESCALERA

BODEGAS MACAYA S. XXI

BODEGAS MARQUES DE MONTECIERZO

BODEGAS ONDARRE, (Olarra)S.A.

BODEGAS PRINCIPE DE VIANA, S.A.

BODEGAS Y VIÑEDOS ALZANIA

CONSERVAS ARTESANAS ROSARA

CONSERVAS HIJOS DE M. SANCHEZ BASARTE, SA

LICORES BAINES SL

VIÑA ARBEL

Túbal Restaurant was founded in 1976 when Atxen Jiménez struck out on her own, leaving behind the small, ten table dining room attached to the family’s bar. Atxen transformed that diminutive dining room into the world renowned Túbal, with room for 400 guests.

The family tradition continues with Atxen’s son Nicolás Jiménez. Growing up in the kitchen of Túbal, Nicolás followed his own culinary path, working in restaurants such as Zuberoa, (under Chef Martín Berasategui) and Arzak (under Chef Jose María Arzak). Having now returned to Túbal, Nicolás both continues the family tradition and brings into the kitchen all that he has learned from some of Spain’s greatest chefs.

Nicolás continues to develop his own culinary style, combining traditional Navarra recipes with modern and avant-garde cuisine. Like many of Spain’s prominent chefs, he is a firm believer in the idea that by combining traditional recipes with new techniques, these traditions are preserved and celebrated.

His passion for the products of Navarra makes the traditional recipes the real protagonists of his cuisine.

The following awards have been accorded to the Túbal and Nicolás Jiménez:

The National Gastronomical Academy Marqués de Desio

Alfa Romeo Award

Pil-Pil Award to the best traditional dish

Golden Chef Prize, in Intxaurrondo, San Sebastián

Túber Award for the most original dish at the Truffle Fair in Valdorba.

The 2006 Tourism Award of Reyno de Navarra

MENÚ

ESPÁRRAGOS EN TEMPURA

Asparagus Tempura

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ENSALADA TEMPLADA DE PERDIZ Y JAMÓN DE JABUGO

Warm Partridge & Jabugo Ham Salad

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MILHOJAS DE PATATA Y FOIE CON SALSA DE VINO DULCE

Ó

LASAÑA DE CHIPIRONES CON ACEITE DE CEBOLLINO Y SU TINTA

Puff Pastry with Potato & Foie and Sweet Wine Sauce

or

Baby Squid Ink & Chive Oil Lasagna

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ALCACHOFAS FRITAS CON TOCINO, HONGOS, CIGALITA, JUGO DE SETAS Y ALMENDRAS TOSTADAS

Artichokes fried with Tocino (Jabugo cured ham), Mushrooms, Lobster, Wild Mushroom Jus and Toasted Almonds

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HUEVO EN COSTRA DE PATATAS FRITAS, PIMIENTOS DEL PIQUILLO Y TOSTADICA DE AJO

Egg served in croustillante Potato Crust, Piquillo Peppers and Garlic Toast

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CARRILLERA DE TERNERA CON CREMA DE PATATAS Y MANITAS CRUJIENTES Y MELOSAS

Veal Cheeks with Potato Cream & Honeyed Crispy Pig´s Feet

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TABLA DE QUESOS (IDIAZABAL Y RONCAL)

Navarra Cheese Tray

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TORRIJA CARAMELIZADA CON SOPA DEL NIÑO, HELADO DE LECHE Y BURBUJAS DE CANELA

Caramelised milk-soaked Bread, “Del Niño” Soup, Milk Ice-Cream and Cinnamon Bubbles

------------------------------

BUÑUELOS DE VIENTO

Wind Buñuelos (small wind “doughnuts”)

Tags:   AIWF, Kingdom of Navarra, Navarra, Nicolas Jimenez, Tubal Restaurant, wine events

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January 02, 2007

2007: Food and Fashion News – The Babettes, the Bobbles, the Bacon

For New Years Eve, we did a party crawl that started in Williamsburg, worked down through Park Slope, then across to SoHo/Tribeca, up towards Meatpacking and ended up in Chelsea - 5 parties in all....

Tags:   2006 good bye, 2007 welcome, Babette, Chelsea, food and fashion, Park Slope, SoHo, Willy B

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