Home > People
Blog
Adanna
Female
36
Brooklyn, Greenpoint
In NYC Since: 1996

When I was born, my father remarked that I was as beautiful as a speckled trout. I now know what that means. 

October 26, 2007

Revisiting Paloma


Every once in a while, it is good to go back and review restaurants already reviewed, and to check out what the scene is like.


I thought I’d poke my head in and see what Camille Becerra has been up to since she was on Top Chef.


Paloma

60 Greenpoint Ave

Brooklyn, NY11222

718.349.2400


Changes for the better:

The Menu – some nice additions, such as the seared scallops with the saffron ragout and the quinoa caviar, and the seasonal sides. 

The Hours – It’s now dinner only, Tuesday through Sunday (weekend brunch has returned, however) which is probably a good thing, since the place is open late night for the party monsters inhabiting the tidal coast of Northside and Greenpoint. It is likely, once the hulking ugliness in LIC creeps down the point, that the hours will expand to accommodate the people- explosion, but we’ll have to stay tuned for that.

The Chef – Camille is closer to her kitchen than she was right after the opening, which is always good.

The Weekly Line Up has begun to fall into place:

Thursdays: DJ & Vintage Films

Sundays – DJ Gary spins


Some things never change:

The stench from the LIC sewage plant sometimes drifts down here and is inescapable

Most people still cling to the corner of Franklin & Greenpoint, as if that one extra block to the west might kill them.

Still a lot of abandoned buildings & live chicken slaughter to deal with on the avenue

http://www.palomanyc.com/


Tags:   Greenpoint dining, Live Funk in Brooklyn, Paloma Restaurant Brooklyn


© All rights reserved.

Posted on 10/26/2007 ( Permanent Link )
 Send to Friend


October 19, 2007

Event Alert! Big Red - Get your Red Wine & Red Meat Here!!!!



You love Red Wine, and you love Red Meat.

Here is an event for you!

This is an annual, highly anticipated coming out party for wine & meat lovers (cigars available, too!) 

Sneak previews of new vintages! Meat the meet from:
Beacon, Chef Brad Thompson, Christos, Craftsteak, Fankie & Johnnie's, Hill Country, Icon, Jimmy's No. 43, Keens, Kobe Club, Stk, Capital Grille, Old Homestead, Tribeca Grill

St. Francis Winery & Vineyards "Big Red" 2007

Tuesday, November 6th
Strata
915 Broadway @ 21st Street
6:30 to 8:30 PM

A walk around tasting of red wine & red meat.

Tickets $115, for AIWF members $100.

For Ticket Info: 1-866-KOBRAND, or visit: www.kobrand.com


Tags:   Beacon, Big Red, Capital Grille, Chef Brad Thompson, Christos, Craftsteak, Fankie and Johnnies, Hill Country, Icon, Jimmys No 43, Keens, Kobe Club, Kobrand, Old Homestead, St Francis, Stk, Tribeca Grill, wine events


© All rights reserved.

Posted on 10/19/2007 ( Permanent Link )
 Send to Friend


October 08, 2007

What happend to my donut?



For those of you concerned about the transfat ban, or about the size of your ass, here is an event that might just explain what all the hoopla is about!

What Will Happen To My Doughnut?


How To Cope With The Trans Fat Ban


New York City made history this year when it banned the use of artificial trans fat in restaurant kitchens. Beginning July 1, 2007, food-service operators could no longer use partially hydrogenated vegetable oil for frying or as a spread. Next July, all foods served to New Yorkers are supposed to be trans fat free—including items notoriously dependent on trans fat, such as doughnuts, cake icing, even our beloved black-and-white cookies.  


How did this happen? And is this effort really working? Join our panel discussion to find out what’s been going on behind the scenes in government and the food industry as New York leads a charge that’s being felt around the nation.  


New York City College of Technology, CUNY:


300 Jay Street, Brooklyn, NYC - Janet Leftler Dining Room, Namm 215


Wednesday, October 10, 2007

6:00 PM - 8:00 PM

$15 AIWF Members & Guests

FREE to all City Tech, FCI, ICE, NYU & AiNY Students

title="http://www.aiwf.org/e/14fb3ex290/e/13d45cx267/http://www.ticketweb.com/t3/event/EventListings?qs=qs=orgId%3D16717" href="http://www.aiwf.org/e/14fb3ex290/e/13d45cx267/http://www.ticketweb.com/t3/event/EventListings?qs=qs=orgId%3D16717" target="_blank">PLEASE CLICK HERE TO MAKE RESERVATION

Questions: (718) 522-6688 or aiwf@beardallis.com


Panelists:

  • Gail Goldstein, Deputy Director for Cardiovascular Disease Prevention and Control, NYC Department of Health and Mental Hygiene  
  • Joanne Jacus, Lecturer, New York City College of Technology CUNY Department of Hospitality Management (www.citytech.cuny.edu
  • DavidSchleifer, PhD Candidate (Sociology), New York University 
  • Laura Stanley, Coordinator, NYC Trans Fat Help Center (http://www.citytech.cuny.edu/notransfatnyc/), New York City College of Technology CUNY 

This event will be moderated by Elizabeth Schaible, assistant professor and department chair at New York City College of Technology CUNY Department of Hospitality Management. She also serves on the board of AIWF-NY Chapter. 

Gail Goldstein, MPH, has played a key role in the NYC Trans Fat initiative from its inception, and continues to act as the Department of Health’s point person on the issue. She also participates in the development of other heart-healthy nutrition initiatives city-wide. Gail will discuss the history of New York’s proactive involvement in the trans fat issue, which is widely compared to the city’s once-controversial leadership against restaurant smoking. 


Joanne Jacus,
a CIA-trained baking industry veteran, has worked closely with the American Institute of Baking and the NYC Trans Fat Help Center in testing a range of new “0 grams trans fat” baking shortenings and margarines in a wide variety of familiar recipes. She will report on her findings, both surprising and not surprising, and pass out samples.  


David Schleifer
has made a name for himself this year as one of the city’s most engaging authorities on the anti-trans fat movement. He is currently finishing a dissertation that examines scientific, regulatory, and industrial issues, and how they impact what we eat, and what we believe about what we eat. David is also conducting a case study for the Trans Fat Help Center, on a local Chinese bakery chain. 


Laura Stanley
manages the Trans Fat Help Center, the city’s trans fat outreach to NYC food professionals. A food writer and culinary instructor, she conducts research and creates educational materials that support restaurateurs, chefs, bakers, and suppliers in their efforts to phase out trans fat. Laura will explain how the TFHC serves its vast and multicultural constituency, and talk about her recent adventures in public health activism and food service.


Tags:   AIWF, big fat ass, donuts, fat ass, Transfat ban in New YOrk City


© All rights reserved.

Posted on 10/8/2007 ( Permanent Link )
 Send to Friend


October 08, 2007

Commuter Talk: Friday evening on a southbound train


Friday, on a southbound train….

A couple of pimpled and above-average former prep school boys piled onto the train with their gigantic week-end-home-from-college luggage and began talking very loudly. One of them, wearing glasses and a decent array of zits, revealed within the first 60 (long) seconds of being on the train that:

 a) he was a Freshman at Cornell
b) he lived somewhere in New Jersey
c) his father was a player on Wall Street and
d) is friend was a bumpkin from Fort Lauderdale. 

His friend was not nearly so chatty, and appeared to be somewhat embarrassed to be seen with Zit Boy.


Here is how their conversation played out:


Zit Boy: We’re gonna get off at Harlem.


Friend: How do we get to New Jersey from there?


Zit Boy: We can walk to the GeorgeWashingtonBridge. It’s like, right there. Ten minutes, max.


Friend: I don’t know. What about the luggage?


Zit Boy: You’ve been dragging around all day.


(Brief pause while Zit Boy answers his phone and tells someone, and proudly, that he is headed to Harlem.)


Zit boy: Is that Swiss Army luggage?


Friend: I guess so.


Zit Boy: Man, that’s expensive luggage. That’s like, at least 600 dollars, that bag alone.


Friend: I know my Dad didn’t pay 600 dollars for this.


Zit Boy: That’s what it retails for.


Friend: I’m not sure about walking.


Zit Boy: We can take the subway there, then.


(At this point the conversation is interrupted by another passenger.)


Passenger: This train stops on the Eastside. You can’t take a cross-town train from 125th Street because there’s aren’t any.


Zit Boy: Oh, yeah, I forgot this train stops on the Eastside; we could've gone to the west side.


Passenger: There are no commuter trains on the Westside.


Zit Boy: Well, we can get off at Grand Central. Then walk to Port Authority.


Friend: How far is that?


Zit Boy: I don’t know. Maybe we can take the shuttle. Port Authority is like, five minutes from there.


Friend: I’m gonna call my Dad.


Zit Boy: I’ll call Beckman and ask him what’s best. He knows the city. He’s, like, here all the time. I bet he’s here now, out somewhere. He’s always here. He practically lives here.


(Pause while they prattle on during their respective calls.)


Zit Boy: No problem, I’ve got it all under control.


Friend: I’m hungry.


Zit Boy: Let’s get something to eat before we head to Port Authority.


Friend: Like what?


Zit Boy: Well, my Dad can get us in to any place we want.


Friend: Like what kind of place?


Zit Boy: It doesn’t matter. My Dad’s name open doors. It’s like, you know, people kiss his ass.

Friend: I just want a slice of pizza.


Zit Boy: No way, dude. You’re in fuckin’ New York City. You can get a slice in New Jersey. But we can do whatever we want in the city. I’m telling you, my Dad knows everybody.


Friend: Whatever. Whatever you want to do.


Zit Boy: I love watching these guys faces when they find out it’s my dad.


Friend: Are we going to drag our luggage to a restaurant? I don’t know.

Zit Boy: Okay, look, if you want, we can wait and grab a slice in New Jersey.


(A few seconds of welcomed silence as the two of them temporarily run out of things to say)


Zit Boy:Abierto. Doesn’t that mean something in Spanish. Like, “Of course”?


Friend: No, I don’t think so.


Zit Boy: Ropa Vieja. Old Clothes.


Friend: I guess.


Zit Boy: My Dad says that whenever he speaks Spanish, people freak out. And he likes, speaks German and Italian. He’s always freaking people out, when he says shit. I love it.


Friend: I don’t have a phone signal here. What’s up with that?


Zit Boy: My Dad says if you really want good service, you have to show people what you’re worth.


Friend: Why don’t I have a signal here?


Zit Boy: You must have TMobile.


Friend: No, Cingular.


Zit Boy: Maybe it’s your phone. My Dad says never to get the free phones. They’re crap.


Friend: I want to call my Dad. He doesn’t know where I am. He doesn’t know I’m on break.


Zit Boy: Tell him you’re in Harlem. Freak him out.


Friend: I just didn’t tell him. I should have told him.



Zit Boy: I just come and go as I please. My Dad makes sure everything’s ready for me. My room, a driver, the cook. Just in case.


(Another pause while the friend tries in vain to reach his father…)


Zit Boy: Anyway, my Dad’s name’ll get us in wherever we want. I’m telling you.


(At this point, a disgruntled female passenger makes a loud huffing noise; the two look around, then giggle)


Zit Boy: You’re gonna see. My Dad knows this city. I use his name all the time.


Female Passenger: Do you fuck with your Dad’s dick, too?


(The two boys fall silent, while the rest chuckle quietly. Zit Boy’s face is now completely red; the two pretend they didn’t hear the comment.)


Zit Boy: Let’s get off at Grand Central and take the Shuttle. We’ll get to Port Authority faster.


Tags:   commuter train talk, Cornell freshmen in NYC, the ugly and the stupid


© All rights reserved.

Posted on 10/8/2007 ( Permanent Link )
 Send to Friend