Tag Archive for NYC

FFF | July 16, 2010
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Cooking with Bison at Meatopia BBQ NYC

Photo courtesy Lou Castenada

Dubbed the “Woodstock of Meat”, Meatopia BBQ NYC held it’s first annual event on the historic compound at Governor’s Island this past Sunday and showcased all the wonderful ways meat can be enjoyed.  30 chef’s and restaurants were represented at Meatopia, serving up tastings featuring a variety of meats like beef, lamb, chicken, and pork prepared in their own unique style.  The inaugural event hosted by James Beard award-winning author Josh Ozersky and Taste of Tribecca and Good Beer Month founder Jimmy Carbone brought in over 4, 500 hungry, meat-loving New Yorker’s and satisfied on so many levels.

I had the pleasure of getting involved with the hardworking Meatopia gang and was tasked with coordinating one of the featured events of the day, a celebrity chef cook-off featuring Meatopia sponsor High Plains Bison (HPB). Chef Andrew D’Ambrosi of Top Chef Chicago fame went up against Michelin Star Chef Shaun Hergatt, owner of SHO Shaun Hergatt in the Financial District, in battle bison.  Each chef had 3o minutes to prepare a dish featuring a bison meat filet in their own signature style.  As the crowd gathered at the HPB tent, MC Matt Timms quizzed the chef’s on their techniques, strategy, and gave a play by play of how the dishes were coming together.

When the clock ran out it was “utensils down” and each chef displayed their dish to the panel of judges tasked with choosing the dish that best featured the main ingredient.  Chef Shaun was up first and served a sophisticated and refined seared bison filet with grilled scallions and black truffle puree, with a shaved black truffle to garnish.  Both myself and the judges thought the dish would be too overpowered with the truffles, but it was surprisingly smooth and paired nicely with the bison.  Chef Andrew followed up with his latin-inspired dish of pan seared bison topped with a chimichurri sauce and a plantain and bacon mufongo cooked in duck fat. This dish was bursting with flavor and the richness of the mufongo balanced out the leanness of the bison meat.

The judges had a tough time deliberating, but in the end it came down to the dish that showed off the bison meat to the fullest while maximizing flavor, handing the winning title over to Chef Andrew and his latin bison dish.  While Chef Shaun’s dish was delicious and executed perfectly, those luxurious truffles took away the attention from the bison with their distinct flavor.  Both chef’s were great competitors and had a lot of fun with the challenge, answering questions from the audience and sharing their thoughts on cooking with bison.

This was actually my first experience trying bison meat and I was really surprised by not only the flavor, but the texture.  It looks and tastes a lot like beef, but it’s leaner and has a lighter texture.  HPB was a great sponsor and the crowd lined up all afternoon to try samples of bison filet topped with fresh kimchi salsa from Mama O’s.  It was fun to watch everyone’s reaction as they too tried bison for the first time and realized it was a delicious cut of meat.  Bison meat is naturally low in saturated fat and is a healthier alternative to beef, plus it has a higher protein content.  HPB meat is naturally raised, the bison roam free and graze on all natural vegetation and they are never treated with hormones or antibiotics.  While not easily found in your local grocer, at least on the east coast, you can order a variety of bison cuts from HPB directly from their consumer website at www.highplainsbison.com.

I recruited some fellow FCI classmates to help me out at the event and my friend and photographer Lou Castenada brought his camera and took some great shots of the cook-off.  Check out his photo’s below and see how it all came together.

Category: Foodie Events, NYC Foodie Adventure | Tags: , ,
FFF | July 8, 2010
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Nature’s Bounty: Photo’s from The Edible Garden exhibit

Summer has brought more than hot weather to New York City, the sunshine has also welcomed The Edible Garden exhibit at the New York Botanical Gardens (NYBG) in the Bronx.  The Botanical Garden has transformed portions of its spectacular 250-acre landscape into The Edible Garden, featuring numerous vegetable gardens and multiple displays, demonstrations from food and gardening experts, celebrity appearances during four festival weekends, and exciting programs that demonstrate the bounty, economy, and nutritional value of edible plants.

I ventured uptown to the Bronx last Wednesday to explore the celebration of growing and preparing great food and was mesmerized by both the simplicity and beauty of the exhibit.  The Container Garden outside of the Haupt Conservatory (which is closed until November) featured a number of fruit and vegetable plants that were full of fresh produce.  There was also a Culinary Herb Garden, created by Martha Stewart, which filled the air with fragrances from herbs like curry plants, basil, and sage. Kids can also get in on the fun at the Children’s Vegetable Garden where they can learn how food goes from farm to table.

Wednesdays also happen to play host to a Greenmarket at the NYBG featuring fresh, locally grown produce and baked goods. While the number of vendors is nothing to compete with the Union Square Greenmarket, there was a nice variety of fruits and vegetables available for purchase. I picked up a bag full of produce, but my favorite vendor was hands down John King from Millport Dairy in Lancaster County (pictured below).  After nibbling on his assortment of cheeses I settled on the Monterrey  Hot Jack and have been enjoying it all week.

The serenity and fresh scents that surround you as you explore the gardens is something that must be experienced first hand, but I did my best to capture some of the beauty on display in the photo’s below for you to enjoy.  Understanding where our food comes from provides us with a sense of security about what we are eating, but seeing how it grows and what it’s like in the rawest of forms helps us as cooks to know how the flavors of fresh food work together.

Click on any photo below to open up the slide show:

If you are in the New York City area I highly recommend visiting this exhibit before it closes on October 17, weekday admission is less expensive than on the weekends ($10 vs $18), but you will find an impressive lineup of celebrity chef’s stopping by their kitchen stage on saturdays and sundays. To learn more about the exhibit, the NYBG, and how you can purchase tickets, visit their website at www.nybg.org/eg


Category: Foodie Events, NYC Foodie Adventure, Seasonal | Tags: , , , , ,
FFF | June 28, 2010
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NYC Food Film Fest satisfied craving for good eats on screen and off

The 4th annual NYC Food Film Festival wrapped up last night after a week full of tasty films and bites alike.  Featuring over 40 films in 5 locations over 5 days, Festival Director George Motz and his dedicated team of organizers and volunteers put on quite a show for foodies and filmgoers.  Short films and documentaries about food, how it’s produced, and why people love it were shown at events featuring the food displayed on screen. FCI was an event parter this year and was responsible for recruiting volunteers to staff the various food events.  As soon as I read about the opportunity I knew it was one I had to jump all over.

Opening night kicked off Wednesday at Water Taxi Beach in South Street Seaport with the Great New York City Shuck ‘n Suck. The slimy, sexy crustacean was displayed in a whole new light, with the highlight film being Craig Noble’s The Perfect Oyster.  Film subject Brent Petkau has an erotic love for oysters that borders on creepy but is fascinating none the less.  Fresh raw oysters on the half shell were served in abundence, while the grilled, bacon-wrapped variety was hands down my favorite.

I had the pleasure of working behind the bar for this event where we served up ice cold beverages, including two refreshing cocktails courtesy event sponsors Ultimat Vodka and Patron created by festival mixologist Allen Katz.  Ultimat Vodka was mixed with fresh watermelon, mint and simple syrup, while Patron Repasado Tequila was paired with cucumber, lime juice and simple syrup.  With temperatures reaching 90 degrees, it goes with out saying that the guests guzzled down these thirst quenchers in rapid speed.  I’d say it was by the 3rd or 4th glass that they realized how much booze was really in them.

A chilly Harpoon IPA and Brooklyn Brewery Lager were also on draft, plus a delightfully smooth Vinho Verde sparkling white wine made the perfect compliment to the oysters being served. For the non-alcoholic patrons we also poured a sweet and bubbly soda called Fizzy Lizzy in a variety of flavors like Fuji Apple and Raspberry Lemonade.  This was my first time trying their all natural carbonated beverage and I was hooked after the first swig.

Last but certainly not least, the main event of the evening was an oyster shucking contest where contestants had to shuck the most oysters in a designated time frame.  I unfortunately missed the action first hand because I was too busy playing Brian Flanagan, but from the sounds of it the crowd really got into the action.

I picked up the festival again on Friday night for Edible Adventure #001: Smokes, Ears, and Ice Cream at Water Taxi Beach in Long Island City.  This waterfront event was free  to the public and centered around unusual eats and treats showcasing some meat-heavy films, plus a refreshing profile, Bruce Becker: Ice Cream Picasso,  about the man behind Max and Mina’s Ice Cream in Queens.  Known for their endless number of ice cream flavors, more than 300 to be exact, Becker experiments with sweet and savory combinations to produce flavors like Chocolate Chip Pancake, Corn on the Cob, and my favorite, Spicy Peanut Butter.

Meat was definitely the main attraction at this event. Film subject Fatty ‘Cue, the well-known Brooklyn BBQ joint, served up coriander crusted bacon with coriander cream on a crunchy toast point that flew off the trays faster than my team and I could plate them.  The film Smokes and Ears by Joe York gave patrons a taste of the story of the Big Apple Inn in Jackson, Mississippi. Their defining duo of pig ear sandwiches and hot smoked sausage sandwiches (known as “smokes”) have been satisfying curious customers for over 70 years. Pig ear sandwich maker himself, owner Gene Lee Jr. flew in for the festival, along with his pig ears, to serve up these famous sandwiches.

Gene Jr. showing FCI students how to properly prep pig ears

While on plating duty I had the opportunity to try the famous smoked sausage slider which was topped with crunchy cabbage and a mustard hot sauce. This sandwich was absolutely delicious, I can understand why faithful patrons of the Big Apple Inn, and hungry guests at the festival, ate them up.  I am disappointed to report that I didn’t get to try the pig ear sandwich.  Those goodies were being passed out from the kitchen directly and never made it to my station. Word on the street is they were good, but you couldn’t have more than a bite or two.

We closed out the hot evening with samples of Max and Mina’s creative ice cream flavors.  We tried to scoop the frozen treats as fast as we could before the heat melted them, eventually ditching the scoop in favor of our most helpful tool, our hands.

Sunday night welcomed the festival to the Tobacco Warehouse in Dumbo under the Brooklyn Bridge for the final event, Brooklyn Burger ‘N Beer Garden.  I anxiously returned to help out for what sounded to be the most appealing event of the festival and to reconvene with the wonderful people I had worked with throughout the week.

The Tobacco Warehouse is a scenic, rugged open air space that made the perfect home for America’s most classic culinary pairing, burgers and beer.  The event centered around the 90 minute documentary Beer Wars, a journey into the world of corporate beer and the impact their dominance has on the independent brewers across the country.  Craft brewers like Dogfish Head, Stone Brewing, and Brooklyn Brewery, among others, were setup in the makeshift beer garden to give patrons an all you can drink exploration into the beauty behind independent beer.

Fun Fearless Foodie taking a break from grilling Pat La Freida burgers

On the other side of the warehouse was where I was stationed for the evening, grilling some of the most delicious burgers in all of New York City.  Along with the beers, patrons waited in line all night long for juicy sliders from Burger Maker, Pat La Freida, and Whole Foods Market.  Having tried these two bite wonders it’s safe to say they are tasty on their own, but for those who like to get creative with their burgers, Whole Foods Market sponsored the Worlds Longest Toppings Bar to satisfy their craving. Topping choices ranged from classics like pickles and ketchup, to more unique offerings of hummus, lemon artichoke dip, and chipotle peppers.  I personally created two choice combinations of barbeque sauce with crushed potato chips, and cheddar cheese, hot sauce and jalapeno pimento cheese.  Out. of. this. world.

This was the first time I had worked with a commercial flat top flipping burgers and it was a blast.  My fellow FCI volunteers and I made the most of the experience and reveled in the praise we received from hungry diners. In most instances saying you flip burgers would be looked down upon, but at an event like this, I think Mom and Dad would be proud.  Heck, even Mayor Bloomberg stopped by the event and commented on how good our burgers were.

A lot of sweat went into making this festival a success and I am so grateful I had the opportunity to work with the incredible team who put it all together.  Their passion for food and film alike was so apparent in every aspect of the festival, and speaking with festival goers it was clear they saw that come through as well.  Whether I was pouring drinks, plating dishes, or flipping burgers, I cherished every moment and learned a tremendous amount from each experience.  I look forward to working on the 5th annual NYC Food Film Festival which is sure to be an anniversary to remember.

        *Note: These were not the only events of the festival.  I missed out on other show stoppers like Brad Farmerie’s Southeast Asian Street Food Market, Florent: Queen of the Meat Market, The World’s First Food Truck Drive-In Movie, and It’s Grits brunch.  To learn more about these events, their corresponding films, and how you can attend next year, visit www.nycfoodfilmfestival.com.

        Category: Foodie Events, NYC Foodie Adventure | Tags: , , , , , , , ,
        FFF | June 16, 2010
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        NYC Food Film Festival June 23-27

        Do you love food? How about a good movie or documentary? Foodies and movie buff’s alike will unite next week across New York City and the surrounding boroughs to celebrate this brilliant fusion of food and art at the 4th annual NYC Food Film Festival.

        Unlike most film festivals, this one actually brings to life the characters on the screen in an edible, sensory tantalizing way.  Foods featured in the films are served up after each viewing to bring the experience full circle and provide an even greater appreciation for the art of food and film.

        An evening of short films about oysters opens up the festival followed by an all-you-can-eat oyster buffet and shucking contest at The Great New York City Suck ‘n Shuck. And if the slimy, pearl creating creatures of the sea aren’t your fare, how about a screening of Beer Wars followed a tasting of craft brews and burger parings at Brooklyn Burger ‘n Beer Garden?

        Tasty events such as these are happening every night next week and will give your eyes and taste buds a memorable experience.  You will need a ticket to enter any of the events and many events are selling out fast.  To see a schedule of events and order tickets, visit http://www.nycfoodfilmfestival.com/index.html, you can also find a full rundown of films being featured and judged throughout the festival.

        Check out this highlight of some of the 39 films being shown June 23-27:

        NYC Food Film Festival 2010 Trailer from George Motz on Vimeo.

        Your participation in this year’s event will do more than satisfy your appetite, it will also do good for your soul.  For the 2nd year in a row, the NYC Food Film Festival is partnering with Food Bank For New York City to remind guests that every New Yorker deserves to be fed. Additionally, a portion of festival proceeds will be donated to the Food Bank to assist in its work throughout the city.

        * FCI is also a partner in this year’s event and I have submitted an application to volunteer during the festival.  No confirmation yet, but hoping I can get a opportunity to lend a hand with whatever is needed. I plan to attend some of these events either way, but would love the chance to get some event experience and network with some great foodies!  Fingers crossed :)

        Category: Foodie Events, NYC Foodie Adventure | Tags: , ,
        FFF | June 3, 2010
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        First day of culinary school!

        Do you ever find yourself talking about a specific topic or upcoming event so much that eventually you start to question if you are imagining it or if it’s really going to happen?  I have felt that way about the last 3 months of sharing my plans to move to NYC and attend culinary school.  The very thought of it was so revolutionary and exciting to me that I have pinched myself on a number of occasions these last few weeks to make sure I wasn’t dreaming.

        Monday night I tossed and turned as my mind ran on overdrive thinking about the importance of the following day.  The first day of school.  Do you remember what that felt like?  The anxiety and excitement of an event such as this is enough to drive you mad!  The most common questions that run through your mind are what will my classmates be like? Will they like me? Who will my teacher be? Will he/she be scary? Will it be hard? Will I even like it?  I think whether you are 5 of 75 these questions and fears are the same and a true testament to how little we change as we grow from children to adults.

        Tuesday afternoon came quickly and I was franticly checking my school bag to make sure I had all the items I needed for my first day.  Chef’s coat? Check. Checkered pants? Check. Kitchen shoes? Check. And last but not least, butterflies? Check!  So off I went with my heavy duffle bag filled with “chefy” stuff and on to the 6 train to make my journey down to SoHo for my first day.

        I knew as soon as I sat down that I wanted to chronicle my first day in writing so that I could look back on this 9 months from now when school has ended and smile and reflect on how much I, and my classmates, have grown.  All 18 of us sat in the waiting room before class in silence, no one really knowing anyone else and all a bit nervous about what we were getting into.  I imagine at the end of all this you won’t be able to get us to shuptup!

        Day one was all about introductions.  To our instructors, classmates, kitchen equipment, etc.  We have three chef instructors leading us through the first two levels of our program, Chef Jason (the lead instructor), Chef Wanda, and Chef Patrick (the french instructor in training).  As far as first impressions go, I really liked all three of them.  Chef Jason is definitely intimidating at first, and I get the impression that as a Chef in a kitchen he can be tough, but as an instructor I think he will bring the perfect balance of patience and discipline.

        While most of our first lesson was spent going over what’s what in the kitchen, we did get to start on our knife skills and do a few exercises.  But before I get to that, let me talk about the knvies.  I knew we would be getting a knife kit as students, but I never imagined it would have been as large and comprehensive as the one we received. Here are some photo’s of the kit, which is heavy, but chock full of knives and every kitchen tool imaginable (there are inner compartments with other tools not shown here).

        The foundation for any culinary education is based in technique.  In order to make a successful dish you must first understand all the components that go into that dish and how they should be prepared.  Knife skills are the first thing we are taught and there are several cuts and techniques that we will be working on during our training.  The first step was understanding Talliage, or cutting vegetables into uniform size.  This is a precise and tedious task that I know will take me sometime to master.  Chef Jason showed us two types of cuts and we were to duplicate it using a carrot and and onion and show to the chef instructors for approval.

        For being a new student to the culinary world I think I did a halfway decent job with my presentation.  Not all the carrots and onions were uniform, but I was on the right track.  It was fun to have a challenge at hand and also scary to present it to someone else.

        The first few lessons are going to be pretty basic and introductory, but a week from now we will begin to work on recipes, starting with stocks and stews.  Tonight should be a bit dry as we are learning about kitchen sanitation and food safety, which is very important, but I believe on breaks we will have time for Talliage practice.

        Oh, and I almost forgot, my classmates! While I have not had the opportunity to speak with them all yet, the one’s I have seem really cool and I think I will find a good group of fellow chef’s to make this journey even more fun.  It’s a great feeling to be in a room full of people who are all pursuing their passions.  It’s also nice to know i’m not the only career changer who left a stable job to go to culinary school :)

        From here on out I hope to do a weekly recap of highlights from lessons and experiences to share with you all.  In between I will be sampling some of my recipe adventures in my apartment.  Thanks to everyone for their support of my journey, I can’t wait to tell you how it goes!

        Category: NYC Foodie Adventure | Tags: ,
        FFF | May 29, 2010
        3 comments

        Comfort & Food

        Learning a new city, a new home, and an all around new way of life is not an easy task but one that I have been enjoying very much.  Every day that’s gone by I have tried to become more comfortable with my surroundings, learning the subway, how the grid system works, how do I get to the bank, and most importantly where do I buy food.  I was warned that the cost of food in the city was high, but it’s hard to really imagine or quantify that until you see it for yourself.  Sure there are lots of expensive restaurants, but it’s the groceries that stunned me the most.

        I made a rookie mistake on one of my first days here and went to the closest store to my apartment, The Food Emporium.  Not anything like my dear old Publix, but a cute little (emphasis little) market.  I spent a solid 20 minutes walking around the store taking it all in before I even picked up a cart and was in shock.  Cereal for $7, soup for $5, pasta for $4! Are you kidding me?!  Needless to say I kept my shopping to a minimum and only bought what I needed and decided there must be a cheaper alternative.  Funny story about my trip, I got home and was looking at my receipt because I was still really in shock and discovered I bought a bag of grapes for $11!!! I could have sworn it said $3.89 a bag, but obviously I was paying no attention to the cute little lb symbol following the price.  I’m sure you’ve done something silly like this before, but I got a good laugh out of it.  For that price my grapes better turn to wine!

        After a little research I determined that my best bet was going to be Trader Joe’s.  I’ve been to TJ before while visiting my best friend Shannon in Charlotte and fell in love with the concept of the store which is low priced, organic food sold under the TJ brand.  It almost seems a little too good to be true, but rest assured the quality of their products is just as good as the other grocers and the prices can’t be beat.  The only downside is that the store is on 14th st near Union Square and I live on 73rd, so it requires a 10 minute walk and 15 minute subway ride, but the savings make up for the journey.  I’m not sure how i’m going to factor it in to my weekly schedule but for good cheap food I know i’ll find a way.

        My new kitchen in NYC

        Finding the best grocery store is only half the battle in seeking culinary comfort, it’s learning your way around a new kitchen that really makes things interesting.  I am blessed to have an actual kitchen in a starter New York City apartment, complete with a gas stove and oven, microwave, dishwasher, refrigerator, and plenty of cabinet space.  It may be more compact than my kitchen back in Orlando, but it’s cute and has everything I need to make a great meal. The challenge comes in teaching my brain where things are.  It’s funny how you get so used things being in a certain place, I instinctively keep reaching for drawers and cabinets that don’t exist when looking for my silverware or dish towels.  I know i’ll learn it well eventually, but it makes meal preparation a little slow.

        I’ve also never cooked with gas appliances but was really looking forward to it.  Whenever I would watch cooking shows on TV the chef’s always had gas and it seemed more efficient than electric.  After two weeks of boiling water, sautéing and grilling I can say that my presumptions were accurate, it is faster. So far I’m loving it, but I’m still learning how the advanced heating and temperature settings affect my cooking. I haven’t used my oven yet but know that will bring a learning curve as well.  Anyone out there have suggestions for baking in a gas oven? In my attempt to use the broiler I felt like a complete novice.  It must have been five minutes I had a dish in the oven thinking it was broiling before I realized the broiler was in fact under the oven in what I thought was a drawer for pans!  Thankfully I didn’t melt anything or cause a fire :)

        I was in a particular search for comfort today, feeling a bit homesick and also hungry I wanted to make something that reminded me of home and family.  When I was a kid, one of the dishes my Mom would make for me was macaroni and cheese with sliced hot dogs and I absolutely loved it.  Something about the creaminess of the cheese mixed with the saltiness of the hot dog makes my taste buds do a little happy dance.  I eyed a box of Velveeta Shells and Cheese while at CVS this afternoon and knew that was the remedy I had been seeking.  I happened to have some of those flavored chicken sausages in the fridge as well so my plan was really starting to take shape.

        Being the foodie that I am, I wanted to experiment and see how I could turn my childhood favorite into a gourmet meal.  Playing with flavors and being creative in the kitchen is something I love and encourage everyone to try with when they can.  When you are cooking for yourself this activity becomes a lot more fun as you have no one to impress but yourself and the pressure to be great subsides.  Searching my pantry for what I could use to jazz up my meal I eyed some stale bread, a tomato, block of parmesan cheese and garlic.  Throw in some italian seasoning and cayenne pepper and I knew I was on to something.

        Mixing the flavors of the cheese, garlic, tomatoes and italian seasoning would go great with the chicken sausage and give the dish an Italian  focus. I love a little heat in everything I eat so a few shakes of cayenne couldn’t hurt. I popped the bread in the food processor to make fresh bread crumbs and mixed them together with some EVOO and parmesan cheese to create a simple topping that would give my mac’ and cheese a crunchy bite.

        This dish was so simple to prepare and packed so much flavor that it was hard for me not to eat the whole thing.  I loved how the cheese brought all the flavors together and the crunchy topping gave every bite a salty kick. I felt at home eating this dish and knew my Mom would be proud of the spin I put on it.  Not to mention it was super cheap!  I love how something as simple as Velveeta can be a launch pad for something great.  Never look at an ingredient with tunnel vision, think outside the “box” and you may just surprise yourself.

        Grown Up Sausage Shells and Cheese

        Ingredients

        • 1 box Velveeta Shells and Cheese (or your favorite brand)
        • 1 tablespoon butter
        • 1 clove of garlic, mashed with Italian herbs and some evoo
        • 1 tomato, chopped
        • 1/4 cup parmesan cheese
        • Cayenne pepper (adjust based on desired heat level)
        • 2 chicken sausages, cooked (I used a Spinach and Provolone variety) and sliced into 1/4 inch slices
        • 1/4 cup breadcrumbs (best fresh if you have stale bread lying around)
        • Extra virgin olive oil
        • Salt and pepper

        Directions

        1. Mise en place: get all your ingredients measured out and in arms reach of your cooking area.
        2. Bring a sauce pot filled halfway with water to a boil. Salt the water and add in macaroni. Cook until al dente.
        3. Strain macaroni and return pasta to the pot.
        4. Mix in the butter, garlic, tomatoes, half the parmesan cheese, chicken sausages, cayenne and season with salt and pepper.  Stir until well incorporated.
        5. Add in the packaged cheese sauce and mix well. Taste for seasoning and adjust if needed.
        6. Pour macaroni mixture into a square greased baking dish.
        7. Mix the breadcrumbs and remaining parmesan cheese in a small bowl with some EVOO until all the bread is lightly coated. Sprinkle on top of macaroni mixture.
        8. Place under the broiler for about 5 minutes, or until the top is golden brown.  Be sure to watch it so it doesn’t burn.
        Category: NYC Foodie Adventure, Recipes | Tags: , , , ,
        FFF | May 24, 2010
        One comment

        City Love

        Breathtakingly beautiful Literary Walk in Central Park

        Hi Foodie Friends! It has been far too long since I’ve been on here, turns out moving to a new city is a time-sucking overwhelmingly busy process that finds a way to make time fly.  I just moved up to NYC last Saturday and am finally settled into my wonderfully cute upper east side apartment. The neighborhood i’m living in off 73rd st. is just wonderful, very classic looking New York with beautiful brownstones and lavish apartment buildings.  I don’t live in either one of those, but it’s nice to be so close.  Plus i’m a 10 minute walk away from Central Park which is incredible. Whether it’s running, people watching or exploring, there is so much to do in the park that it’s almost hard to believe you are still in the city.

        While the views and attractions are great, I would be remiss if I didn’t share my foodie experience thus far.  Every day has sort of been it’s own exploration and adventure, I’ve had more pizza than I would like to admit, but even the worst slice i’ve had here is 10x better than anything I’ve had in Florida.  It is true what they say about the water.  I’m planning a kitchen experiment of my own for the near future to make pizza dough and see if it comes out different than my previous attempts.  Thankfully you do a lot of walking here in the city otherwise this pizza obsession could be very detrimental to my waistline.  Other than pizza, I have had some great Chinese at this new place called Nana in Murray Hill, a fantastic meal at L’ecole at FCI, one of the city’s best burgers at J. G. Mellon, and a life altering dessert experience at Momofuku Milk Bar.

        For those unfamiliar with Momofuku, it is the first of four Asian inspired eateries across Manhattan created by FCI grad and James Beard award winning Chef David Chang.  Japanese for “lucky peach”, Momofuku has taken the city by storm with its inventive and playful restaurants that include a noodle bar, milk bar, and two upscale restaurants.  I have heard about Momofuku for some time and am on a mission to try all four locations. The first one I can cross off my list, although that doesn’t mean I won’t be going back frequently, is the Milk Bar.

        The Milk Bar is attached to the restaurant Ssam Bar and features a casual walk up counter that serves a delectable variety of sweet and savory bakery treats.  One of the girls I was with on Sunday afternoon mentioned we were near by and I gleefully shouted that we must stop in and try it.  As with all of Chang’s eateries, the Milk Bar had a line out the door with hungry guests waiting to sample things like Pork Buns, Cereal Milk Soft Serve and Crack Pie.  If the names alone aren’t intriguing, the sites and smells once you make it inside tell you this isn’t your typically sweet shop.  Overwhelmed with choices, I opted for two items that came highly recommended, the Compost Cookie and Crack Pie.  The Compost Cookie is the most genius idea for a cookie i’ve ever heard of.  They literally take an assortment of random ingredients like pretzels, potato chips, coffee beans, chocolate, peanut butter and Lord knows what else and turn it into an addictive treat that would make even the hippest hippie happy.  Each bite introduces a new flavor and tastes better than the last.

        The crowd inside Milk Bar

        Compost Cookie and some Crack Pie

        As if that wasn’t bad enough, I also splurged for a slice of Crack Pie.  Essentially a gooey butter pie, Crack Pie tastes like sugar, butter and caramel and leaves you with a feeling of nausea and pure ecstasy all at the same time, which perhaps is where it gets its name. If I was a smart girl i also would have ordered a pint of their Cereal Milk to wash it all down, but instead cooled off with a sample of the Cereal Milk Soft Serve.  If you were wondering if it really tastes like the milk leftover after you eat a bowl of cereal,   you would be spot on.  How genius is that?! I mean I really can’t believe i’ve never seen this somewhere before.  The best part about all of this is that it’s not too expensive.  A cookie will run you $1.85 and a slice of pie is $5.50.  Considering the racket that almost all New York City restaurants are running, this may be the best deal in town.

        Everywhere I walk I see a new restaurant I want to try.  Across the street from me alone there’s a Japanese, Turkish, and Persian restaurant which all sound great.  The amount of choices can really overwhelm you.  But thankfully I live here now and have time to try as many as I can (afford to)!

        It’s been a strange experience living here and not really having anything to do.  I have not been unemployed since I was a college student and really haven’t stopped to just live in the moment in years.  Classes start on Tuesday June 1st so I still have some more time to play around, but i’m also on the hunt for a job to help me earn a living while I’m here so the “funemployment” party will come to an end soon.  I am getting really antsy and excited about school, I had the opportunity to tour FCI last week and was blown away by the facility and all the opportunity it can bring.  I have my orientation on Thursday so there will be lots more to come about school and what I’m going to be doing later this week.

        I still have so much more I want to share with all of you but it’s getting late, plus this post is forever long.  Up next i’ll share my experience grocery shopping and what it’s like to cook in a tiny apartment kitchen, both of which have been fun chadleneges thus far.  Thank you so much to those of you who are following my journey, I appreciate all your support and can’t wait to share more NYC foodie fun!

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