For Your Labor Day Picnic

Blue Ribbon's Coleslaw Recipe

Labor Day is almost here and it's a good time to pack in a few more summer BBQ's while you still can! Whatever you decide to grill, coleslaw always makes for the perfect side.

Ingredients:

½ head of white cabbage, shredded
¼ cup grated carrot
1 tablespoon chopped fresh flat-leaf parsley leaves
1 tablespoon caraway seeds
¼ small yellow onion, roughly chopped
¼ cup white vinegar
1 tablespoon mayonnaise
1 ½ teaspoon kosher salt
1 ½ teaspoon sugar
¾ teaspoon freshly ground black pepper
¼ cup canola oil

Assembly:

• In a large bowl toss together the cabbage, carrot, parsley and caraway seeds.
• In a food processor, pulse together the onion, vinegar, mayonnaise, salt, sugar and pepper until combined. With the motor running, slowly drizzle in the canola oil until fully combined.
• Scrape the vinaigrette onto the cabbage mixture and toss well. Cover with plastic wrap and refrigerate for at least one hour or up to three days.

Win Big at Benoit!

August 29 through September 11

Simply order a main course at Alain Ducasse's NY bistro during the US Open Tennis Championship to receive your official stamp on a downloadable card. Three official stamps earn you a chance to win one of few existing US Open branded Jeroboams of Moët & Chandon Imperial Champagne, the official Champagne of the 2011 US Open. Games will also be aired on the bar's flat screen for your viewing. 

To download a card and for more information:

follow Benoit on Facebook.

A Taste of "South" at East of Eighth

Today was my second official day at my new OpenTable post (last week consisted of three trail shifts), in Chelsea and it turned out to be a double. With an extra long break to lunch with, I decided to head east to East of Eighth. I'd thought about lunching with a tasty and satisfying East of Eighth burger, but instead was led astray by their "Monday Lunch Specials" menu toward an oyster po' boy ($9).

oyster po' boy lunch special; click image to enlarge

The coleslaw (selected in place of French fries), for starters, was exceptional! Clearly made in-house--that, I do not doubt. Next: the fried oyster po' boy, dressed with whole grain mustard, (and was that a reduced balsamic vinegar I noticed?) was also exceptionally fresh. The oysters tasted distinctly of the ocean--like they had been dredged along the bottom of the sea for all the right reasons. My server told me that they had put the oyster po' boy on Friday's lunch menu, but their oyster [shipment] never came in. They had to replace it with soft shell crab and "it just wasn't the same." 

with East of Eighth's house-made coleslaw

Although by the time I'd finished my po' boy I was completely stuffed, I decided to take a look at the dessert menu--just in case. I decided upon dessert of the day, peach and apple crisp ($5). "They're usually good," my server told me, from which I gathered that the dessert of the day is also made fresh...

peach and apple crisp

My peach and apple crisp arrived atop a paper doily, just like at Mr. B's, as my (wonderfully attentive) server informed me,

"They usually top it with whipped cream--but the boys didn't make it yet--so they topped it with gelato instead (which is actually better)."

A flub in my book, but for all the right reasons; if it's not fresh, they won't serve it. Why East of Eighth is still an "under the radar" restaurant, after all these years, is beyond me...

Surviving Irene

bedside brunch

Up here in Inwood, (at least in unit 503) Hurricane Irene was more a call to drink than it was anything else; David and I were all but unprepared.

awaiting the storm

For breakfast, David shared with me a Dominican coconut cluster, from Kenny Bakery, which I washed down with a glass of Adriano Adami "Garbél" prosecco ($16), from Heights Wine & Spirits, which David and I both agreed was quite nice (it, nearly, had it all--flavor, decent length and a touch of mousse-iness).

Later, for "brunch," (which David decided was going to be enjoyed in-bed) we shared fresh watermelon and feta, with crispbread and chocolate rugelach for dessert. (and more prosecco) After an early dinner and lots of listening to radio newscasts and reading of online updates, we settled down for a movie and a nighttime nosh.

somewhat suspect, but this'll do

Late, Friday night, David came home with a leftover bottle of prosecco from a wedding party he'd been to. We paired it with crackers and a pâté de campagne (countryside pâté) of pork, duck and green peppercorn. ($10.95 at The Plaza Food Hall)

fully flavorful

The pâté was exceptionally good, with lots of flavor. It didn't last long, but with two-plus bottles of bubbly, over the course of the day, David and I both fell asleep fast...

Come On "Irene"

we're ready for you...

An Heirloom Homecoming

David returned from Aspen last Thursday and I decided to welcome him home with dinner from The Plaza Food Hall and a bottle of Piper-Heidsieck brut champagne (from Heights Wine & Sprits).

watercress salad and champagne

The Piper was a nice brut--not too dry--and worth its $34 price tag. (with my "PX" discount) Saturday afternoon, I received a text from David which read: Heirloom tomatoes are in the house... we'll have a tomato supper! I decided to pick up some wine from Columbus Circle Wines & Spirits.

they even had a pre-chilled bottle

I went in looking for the Hesketh, "The Proposition," which we had tasted in my most recent wine class, and what I thought was going to be a shot in the dark ended in fruition. However, the Hesketh ($17) was not as tasty as I'd remembered--perhaps I'd not used my spittoon as much as I should have, in which "everything will taste good." (it was our sixth tasting)

nothing beats an heirloom!

The first course of our "tomato supper" consisted of a fresh (Italian) parsley and cream cheese spread and crisbread. Our main course was, simply, sliced heirloom tomatoes on rye bread with mayonnaise, and a dash of garlic powder and fleur de sel.

fresh, wild...

It was so wonderful to taste the goodness of the farmers' market! (ashamedly, it was the first time all summer that David or I had the opportunity to go--I don't know how we survived this long!) I asked David why, whenever I order heirloom tomatoes at a restaurant, they don't taste this good. He said it's because "they do too much stuff to them." He's probably right. You don't have to do much to fresh, in season produce to make it taste good.

strawberries and Sancerre

Next, on the menu was fresh, wild strawberries which we paired with a half bottle of Sancerre ($13) that I also picked up at Columbus Circle Wines & Spirits. I'd meant for the wine to pair with our tomatoes (which I'd allowed the wineseller select for me--a rarity), but David, when asked, wanted to begin with a sparkler.

not the most favorite wine we'd ever ended dinner with

Unfortunately, the Sancerre (even being an A. O. C.) was not enjoyed by neither David nor I. Either, 1. it was not a good pair with the sweet berries/a poor follow up for the sweet Hesketh or 2. the wine was just off--exposed to heat, perhaps. (also, it was mis en bouteille à la propriété, not mis en bouteille au château) Perhaps, this should be a lesson learned to not put my complete faith in a wineseller's suggestion (I'd barely even glanced at the label). But at least the strawberries, which we'd dipped one by one in confectioner's sugar, were quite tasty...

juicy!

I can't wait to see what else David will cook up this week with his farmers' market spoils!

The Giveaways are In!

fall into fashion with a FBTOT "I love champagne" tote!

If you have not yet entered for your chance to win in our second giveaway, you still have until midnight tonight! 

did someone say "cheese?"

One lucky winner will receive a $25 gift certificate from our friends at Valley Shepherd Creamery plus a chic “I love champagne” tote in all-black! (just in time for fall)

See post: It's Time For Another FBTOT Giveaway!

Wine Class: Summer Sparklers and Cheese--An Ideal Pairing

(my final elective course before I began my four week Advanced Wine Essentials courses)

Tonight's class focused on a variety of summer-suitable sparklers (from light to heavy; white to red; brut to sweet) along with corresponding cheeses for pairing. There were a few wines on our list that I was quite familiar with already--Riondo, Gruet, Saint Hilaire--and many that I'd be tasting for the first time. My first notation of the evening was: when pairing wines with cheese, pair the similar attributes.

E. g.: fresh with fresh, light with light.

Our first wine of the evening, Riondo 'Spago Nero' prosecco--a fresh aroma and clean smell--paired nicely with our fresh mozzarella. (it would also pair well with a lobster or crab cocktail)

From this class, I came away with two favorite wines (and one cheese). The first wine: Monterey County, blanc de blanc, Francis Coppola, 'Sofia,' 2010. ($20)

a lovely label, with tiny, circular cut-outs

This California sparkler is a very interesting blend of grapes including riesling and muscat, among others. The 'Sofia' gives off a very flowery bouquet and the taste is not much different from its smell (which a few said was like perfume). A "lady's" wine--perfect for an afternoon brunch. Pair it with something very fragrant--a fruit salad with fresh basil perhaps. However, Sofia may not be for everyone...

MY second favorite sparkler of the evening was the "premium cuvée," 'The Proposition,' Hesketh, NV. ($17)

pink and sweet

This wine (made from chardonnay, semillon and shiraz grapes) was somewhat sweet and as with most sweet wines, would pair well with spicy foods.

Winemaker's Notes: 

Bright, lively, pink colour. Aromas of fresh strawberries with a hint of lemon. The palate starts sweet with fresh chilled strawberry sorbet flavours, some citrus notes, with firm tannins providing middle palate structure followed by a dry, slightly grippy finish reminiscent of fresh strawberries.

I definitely plan on seeking this bottle to enjoy with David...

As for the cheeses, I thoroughly enjoyed both the fresh and aged goat cheese (especially the latter). But the most notable cheese of the evening, for me, was the fleur verte--fresh goat cheese covered in herbs de Provence and pink peppercorns. (and shaped like a flower)

green flower

Out of all the cheeses we tasted, the fleur verte was the best match for the Sofia. (the aromatic thyme is very present in the herbs de Provence).

The Good, the Bad and the Bubbly

Tonight, I was in the mood for a "restaurant burger"--one that I could eat with a knife and fork--for dinner.  I'd spent the day, largely, at home and was itching to get out. I thought about going to New Leaf Restaurant & Bar, but unfortunately, there was no burger on their menu. I knew I was going to have to get on the subway...

I ended up going to East of Eighth, my favorite restaurant in Chelsea. The host led me to the upstairs dining room and intuitively sat me at the exact table I was wishing for (table ten, I later learned)--he even asked, "Is this the table you want?" My server, █████, approached and asked what I'd like to drink tonight. 

"I'll have a glass of the prosecco."

A moment later my prosecco arrived and I balked as soon as the wine entered my mouth. It was flat. I motioned for my server and before I could even speak, he asked, "Is it flat?" (he knew)

"Yes, it is."

He removed the glass, but replaced it all to quickly with a second glass "from a new bottle." It was the same flat wine. This time, I was highly insulted. A runner came to drop a bread basket at my table and I asked him to bring my server over. After telling █████ that the second glass he'd brought me was flat as well, I (calmly) asked him if the glasses of wine had been sitting in the refrigerator because the glasses were cold.

"We have to chill all our glasses." (was he really arguing with me?)

I then proceeded to lift my glass to show him that there weren't even any bubbles in the wine... "and I've had prosecco here before and it's never been like this." 

He finally (realized he wasn't going to be able to sell me the flat wine and) brought me a glass of French sparkling pinot blanc (Lucien Albrecht). This time he waited for me to taste it.

"Much better."

I placed an order for the East of Eighth burger (on a homemade sesame bun) plus my selected topping of blue cheese. $12 (includes one topping).

East of Eighth Burger

My burger arrived much quicker than I'd expected (perhaps because I'd ordered it medium rare?) and with my first bite all the hullabaloo over the wine was all but forgotten. I started with the French fries, which were very surprisingly quite good! (I'd only expected "standard" fries would accompany the buger) In my opinion, Lure Fishbar still has the best French fries in town, but East of Eighth's come as a close second.

Next, I cut the first piece of my East of Eighth burger (sans the bun) and was also pleased. It states on the menu: the East of Eighth burger is made with ten ounces of sirloin beef, ground on the premises daily. I was a believer. The burger did taste of a noticeably higher quality than your typical N. Y. C. burger, although it could have been a tad bit warmer. As I slowly enjoyed my quiet dinner, I began to notice the blue cheese on my burger was saltier than I would have preferred. But overall, I definitely do recommend the East of Eighth burger. Perhaps I'd even work it into my list of Burgers by Season!

And...

My new restaurant is on Michelin Guide's 2011 (very) shortlist of recommended restaurants for dinner!

Good Stuff(s)!

Tuesday afternoon, I headed west on a Lakeland bus for some QT with my older sister, Kim, whose birthday was last Friday; I boarded the bus with a bouquet of fresh sunflowers in tow.

sunflowers for the sis

KIM picked me up at the park-n-ride commuter parking lot from which we headed further west, into the Poconos, for a tapas dinner at Liquid restaurant and martini bar. (the "Manhattan" place of the Poconos) Kim and I each selected two tapas from the menu (which our server quite wisely coursed out for us): sashimi tuna, colossal crab cocktail, blackened scallops and "black jack"--filet mignon over a crostino. While we both enjoyed the "colossal" crab cocktail, which was a touch interestingly sweet, the star dish of the evening was the blackened scallops.

blackened scallops at Liquid

For quite a while, I'd not been a fan of scallops. But this past year, I've slowly begun to come back around. (I loved them as a kid) I think these blackened scallops were a good "welcome back" dish. They were cooked near-perfect: a touch heavy on the blackening, but inside, still tender and juicy--not at all rubbery. The dish could have been more refined without the unnecessary and somewhat distracting roasted shallot marma-lade and siracha sauce; it only overpowered the scallops. Nonetheless, the blackened scallops appropriately served as thoroughly enjoyable tapas...

I'll soon be trading in my post along Central Park South...

THURSDAY, I had an interview for a maître d' position in Chelsea (just to keep my "hand in") and the interviewing manager, Jesse, asked if I could stay to trail a dinner shift. I--of course--did not refuse. I was immediately placed at the door, side-by-side, with their evening maître d' and about an hour into service, Jesse asked if I would takeover the door "for about thirty minutes." Nearly two hours later, Jesse made me an offer I couldn't refuse. Two weeks from today, my new (OpenTable) home will be in Chelsea's trendy gallery district!

a hot dog & cava--this one's for you Fabiana!

For the second time this year, I had good reason to celebrate in regards to work. I stopped at Épicerie Boulud's oyster bar and ordered a DBGB dog (complete with sprigs of frisée) and a glass of cava. ($5.90+$13) The hot dog was a huge let-down--especially considering Daniel Boulud. And I'd intensely wished that my cava was served in a flute instead of in a "cup." (I did see champagne flutes behind the bar) However, the place was more or less comfortable (if you don't mind standing) and I wouldn't mind going back to try some of their east and west coast oysters.

"an ideal pairing"

EARLIER this week, I received an email from ICE about their latest wine and beverage classes. This afternoon, after doing a little rearranging of my work schedule, I booked a class for Wednesday (Aug. 17) night's "Summer Sparklers and Cheese: An Ideal Pairing."

From light and lively to aged and complex, the worlds of sparkling wine and cheese contain amazing variety, as well as incredible opportunities for pairing. Spend a bubbly evening with Richard Vayda exploring the products of multiple lands as you look for ideal partners. You will discuss the production of various types of sparkling wine and cheeses, as well as serving and pairing suggestions.

The class runs from 7 to 9 p. m., but classes usually run over, to about 9:30--there may still be seats left if you're interested! Professor Vayda always leads an interesting class and his food pairings classes are my favorite ones...

How To Make A Champagne Cage Chair

About.com's champagne chair

I recently stumbled upon this link on About.com on how to make "a basic champagne cage chair." I must say theirs is a touch better than the ones David and I attempted to make.

mine (left) and David's champagne chairs

(I've also been saving my champagne corks to eventually attempt creating a champagne cork wreath...)

Lanson Champagne (& Dessert)

rather regal

Today, David left for his ten day stay in Aspen, for the Aspen Music Festival, at which he'll be playing in a few concerts. On my way home from work last night, I asked David if he'd like me to pick up anything for dinner. "A small amount of wine would be nice." I decided some "champers" would do the trick.

sweet things come to those who eat

I also picked up, while passing The Plaza Food Hall, a couple of sweet things to go: amaretto cheesecake and red velvet--they're both my go-to desserts at the Food Hall. The Lanson (black label), which I'd never had before was a bit too dry for my taste, but David enjoyed it. At $48 it wasn't the most affordable champagne I'd ever bought; next time, I'll just stick to Moët.

Cute Mini Cupcakes

When I had still worked in SoHo, I'd often pass by this place and think to myself, "oh, how cute those little cupcakes are..." The other night, I bought a dozen as a part of a birthday gift for a dear friend of mine. We ate them, together, at Cafe Fanelli. It didn't take us very long.

www.bakedbymelissa.com

A Very Southern Vacation

Jackson Square, New Orleans

Last Friday, David and I left for a one week trip to New Orleans and Seagrove Beach, along the Florida panhandle. We arrived in the French Quarter, before noon and strolled about a bit with David’s parents who had picked us up, earlier that morning, at the airport.

a must stop for any praline lover

Once we'd made our way from the western end of Riverwalk Marketplace to Jackson Square, we turned back to pick up pralines from Southern Candymakers--the best maker of pralines in the Quarter. One half-pound box later, David and I headed further west, towards Canal Street, for lunch at Mother's while David's parents opted to sit and watch the calliope… 

a Mother's bloody mary, to start

followed by a po' boy and gumbo lunch

We started with two bloody marys, followed by "turkey ferdi," seafood gumbo and turnip greens. After another stroll, back east, we met up with Mr. and Mrs. Friend and checked into our rooms at The Royal Sonesta hotel, on Bourbon Street. After we settled into our rooms and I took a brief nap, we decided to meet at Mr. B's Bistro (where David's brother once worked as a line cook) for dinner. Earlier that afternoon, Mrs. Friend was telling me about a trio of soups, served in demitasses, that she'd previously enjoyed there. I decided to second her option and chose "soups 1-1-1" as my starter. 

gumbo ya-ya, seafood gumbo and soup du jour, vidalia onion 

soft shell crab amandine

bread pudding

For my main, I selected fried soft shell crab amandine, generously topped with almond slivers and served atop haricot verts. For dessert, David recommended Mr. B's "famous" bread pudding. Dinner at Mr. B's certainly was a special experience and should be on anyone's shortlist of restaurants to check out while visiting New Orleans. 

elderflower cocktail at Palace Café

view of Palace Café's dining room, from the bar

After parting ways with David's parents who retired for the evening, we headed over to Canal Street to have a cocktail at Palace Café--another restaurant in the Brennan family empire. (The Brennans--of Mr. B's--are arguably the most notable restaurateurs in New Orleans.) David and I both ordered a St. Germain "champagne cocktail" while we took in the view of the dining room in which I had had my first taste of turtle soup (and bananas foster) just three years prior. On our way back to the hotel, David and I stopped and enjoyed an impromptu performance by a handful of terrific jazz musicians; we tried our best to retire early for our 6:30 a. m. breakfast at Café Du Monde the following morning...

street performers near Canal Street

Café Du Monde at midday

Being early birds on a Saturday morning, Café Du Monde only had their indoor tables set up. David and I selected a cozy corner table for two. A few minutes passed before a waitress came over to take our order for two plates of beignets (they come in threes) and two café au laits--the main attractions of Café Du Monde. The beignets were just as they should be and my café au lait was wonderful! (Use some of the confectioners' sugar from the beignets if you like sugar with your coffee.) Upon leaving Café Du Monde's (heavily) air-conditioned dining room, the lens on my camera immediately fogged with condensation...

early birds at Café Du Monde

beignet breakfast

early a. m. humidity at Café Du Monde

By 7:30, David, his parents and I were ready to leave for our five hour drive to Seagrove Beach, Florida (between Destin and Panama City Beach) to meet with the rest of his family. We arrived around two and upon settling in at the rental, were greeted with this breathtaking view:

five days of perfect beach weather

Once all (twenty two of us!) had arrived and settled into our rooms, we gathered up our sunscreen and beach towels and headed down for a dip in the ocean...

daily beach chair and umbrella service

Each of the following five days began with: breakfast, beach, lunch, beach, happy hour... each of which consisted of David's brother-in-law's cocktail of the week: bushwackers!

blender required

They suited (almost all of) us well. On the final night of our stay, David's brother, Andy cooked a seafood boil for the lot of us!

corn, shrimp and potatoes

a real southern spread

and fresh grilled grouper too!

On chef Andy's menu was: boiled shrimp, barbeque shrimp, corn on the cob, potatoes, grilled grouper, dirty rice, green beans and ham and French bread for dipping in the barbeque... I, of course, started with the shrimp and although I love to eat shrimp with their shells still on, David told me I had to peel them. (When in Rome...) The grouper was amazing and tasted just like the ocean and the dirty rice with sausage and chicken livers was the best I'd ever tasted.

barbeque shrimp, dirty rice, boiled shrimp,
green beans and ham, grilled grouper

With my second (and third) helping, I also sampled chef Andy's corn on the cob and boiled red potatoes--both steeped in the same pot as the shrimp. I'd never had such delicious corn (or potatoes) ever! 

Unfortunately, Tuesday was our final night at the beach house--we had to cut our trip short so that David could prepare a few things before leaving for his trip to Aspen for the Aspen Music Festival. David's father drove us to the Fort Walton Beach Airport where we waited for our flight to Laguardia. Later that night, David and I were welcomed home with a steady rain and a dark sky. Until next year...