Surprising Goodness at 5 Napkin Burger

Tonight, I went to the modern-day-opened 5 Napkin Burger, Hell's Kitchen location. Unfortunately, I was sans camera, so I'll dish out the best that I can...

PPX view from the best table in the house--thanks to maître d', Tenzin!

I arrived with my good friend, Danny, who shortly thereafter met up with a mutual friend, Luis. I decided upon ordering a side of tater tots, for the table, ahead of ordering the original 5 napkin burger. (it was my first time there) The extra-large tater tots were assuredly scrumptious with an un-ordinary mashed potato filling (I enhanced my enjoyment of them with grey poupon, placed aptly upon the table). Next, came our mains. I had no complaints over the 5 napkin burger, ordered medium-rare and even had enough room left for dessert--a s'mores shake!

original 5 napkin burger

The shake arrived--along with a lone marshmallow afloat--and didn't stand a longstanding chance with me. (I enjoyed it) $70 and change later--for three people, no less!--I decided I highly approved of the midtown haunt. Maybe I'll even consider having my birthday dinner there!

Fall Special at the FBTOT Shop!

Beginning October 4th, receive a $10 discount when you order your FBTOT Deluxe "Varsity" Hoody, by American Apparel, by entering promotion code: GOLDENFALL. What better way to warm up for the upcoming season and who knows, you may even get some comps on your next dinner bill!

offer ends October 10th

Hana Rice

This is a simple recipe our friend, Christine, relayed to me over brunch the other day. It certainly does sound easy enough!

"Hana" Rice

Foremost, this is something you can make after/alongside cooking a chicken. You'll need a rice cooker as well.

Ingredients:

Uncooked rice
Oil from a cooked chicken
Chinese sausage
Green onions
Ginger
Salt

Preparation:

• Slice the sausage and onions to be added to the uncooked rice.
• Add the appropriate measuring of rice to the rice cooker, combined with the sausage and onions. 
• Add water, chicken oil and a bit of salt. Stir thoroughly.
• Cook the rice as you would normally.
• While the rice is cooking, grate some fresh ginger. Set aside in serving dishes.

Serving:

• Serve the cooked hana rice in individual rice bowls, using the grated ginger as a condiment.
• Enjoy!

A Visit from (and to) Macau

Yesterday, a very dear friend of David and mine came for brunch--all the way from Macau! David and I were up early...

hors d'œuvre by David

onion frittata topped with parmesan and mayonnaise

cilantro salad with parmesan and mixed greens

scalloped potatoes with ham and Brie

After David completed all his prep-work, he began making a fresh roux for the scalloped potatoes. The carefully attended to roux paid off well, making the potatoes ultra-rich and creamy! We all enjoyed second, third... and fourth helpings before the final course, "molten center" oatmeal muffins!

molasses and brown sugar oatmeal muffins

David's oatmeal muffins are a treat he likes to make often, but this time he made them "extra good," sweetening them with molasses and raw brown sugar. And as usual, he cooked them just long enough, leaving a "molten center" and inserted a tiny scoopful of vanilla bean ice cream!

DAVID and Christine got to enjoy the rest of their afternoon off, while I went to work... only to meet them later that evening at Macao Trading Co. (now, simply known as "Macao").

pork chop bun with salted egg yolks

We had some late reservations at the restaurant, so by the time I'd arrived, David and Christine were already enjoying some food and drinks. Yet, I wasted no time ordering for myself: a glass of Zardetto prosecco ($10) and a pork chop bun ($12) from the late night menu.

happy to be off work

The pork chop bun was "tasty enough" and not too restaurant-y (my second half had a huge slice of bone in it!). But I wish I had remembered (from the menu) that the sauce on the side was salted egg yolks; I probably would have enjoyed them more. (I couldn't figure out exactly what the sauce was and refrained from using it halfway through)

prawn chips at "Macao"

Since I had pilfered some bites of David and Christine's fried rice and African chicken, I decided to order some prawn chips ($6) "for the table." The crispy-fried chips were served with "garlic aioli" which I also, at the time, could not recall and David and I collectively decided it was mustard with ginger. (ultimately, I think we were close--it seemed to be, merely, spicy brown mustard with shredded garlic) David was a fan of the crackly chips and I--although not at first--soon followed suit in approval...

LATER that night, David and I were hankering after "something sweet" and decided to make a pit stop at the Mercer Kitchen café for a late-night cookie plate.

cookie plate at Mercer Kitchen

Upon receiving the dessert, I'd noticed they added two miniature macarons to the cookie plate--so small that they literally crackup when you pick them up! And I also noticed they replaced the double-chocolate cookie (my favorite!) with an oatmeal cookie and removed the coconut macaroon! Sad to say, Mercer Kitchen had left me feeling slightly disappointed, once again...

Gazelle at the Serendipity 3 Anniversary Party

www.freakchic.com

Leave it to Gazelle to get invited to a "small and fun event"--the fifty-seventh anniversary celebration of Serendipity 3. I'm not jealous at all!

My Birthday Wish List

It's exactly two months and three days away, but I'm already thinking of things I may, or may not, want on my fantasy birthday wish list.

FIRST and foremost, I'd like to have an intimate dinner party--of about ten (possibly at Lure, Mercer Kitchen, or Cookshop)--with (at least) a champagne toast followed by plenty of free-flowing bubbly (maybe I can get Rosa Regale to sponsor it). I'd also like a "33" cake--two separate number-three-shaped cakes, side by side. (I'm thinking cocoa-dusted chocolate)

an example, only

read more »

Pellegrino to Unveil Latest Limited-Edition Bottle

the product of S. Pellegrino's new partnership with Bulgari

Just yesterday, I received news about San Pellegrino's latest collaboration--this time with Italian-brand Bulgari. 

From the official release: For a limited time, S. Pellegrino bottles in fine dining restaurants around the country will have a new label featuring the image of a yellow gold necklace embellished by brilliant cut diamonds, turquoises, amethysts and cabochon emeralds. The special edition S. Pellegrino Sparkles with Bulgari bottle signifies the partnership between S. Pellegrino and Bulgari, two Italian brands that share common values of heritage, prestige, quality, glamour, and timelessness. The two brands envision a new interpretation of Italian lifestyle, and this new bottle mirrors their passion for iconic items. The partnership represents a further step towards the creation of a one-of-a-kind “Made in Italy” hallmark, bringing together the most prestigious brands and setting the highest standard for Italian style all over the world.

The Special Edition bottle will be launched early October and will temporarily replace the standard S. Pellegrino bottle in fine dining restaurants around the country, while supplies last.

"made in Italy"

Pellegrino's previous partnership was with Missoni, in 2010.

Tea Time with Mr. Musto at Mercer Café

how many desserts do you count?

Last Thursday ended up being an unseasonably cold and rainy day, but I'd previously made plans to pick up Mr. Musto's latest 'dish,' Fork on the Left, Knife in the Back, at the Greenwich Village Barnes & Noble; my trusty silver umbrella would have to suffice...

ONCE I'd had the book tucked safely in the nether of my bag, I decided to stop at Mercer Kitchen café to partake in "high tea" (served 3:30-5:30). What I had specifically had in mind was two of their (miniature) coffee eclairs--delectably sweet and creamy! But to my unfortunate dismay, my server informed that they were no longer offering eclairs.

"... we've been playing around with the tea menu."

Sounds to me like somebody wasn't playing nice! I instead settled upon the light-sounding flourless almond cake.

where are the almonds?

Now I'm not claiming to be an authority in pastry arts, but I'm pretty sure that what I was served was a flourless chocolate cake, not a flourless almond cake. (unless it was severely burned!) And, alas, it was rather disappointing. I only hope Mercer Kitchen continues to "play with" their high tea menu until the coffee eclairs return. Until then, I'll enjoy Mr. Musto's sinfully sweet dish...

A Little Honesty

A conversation heard during Fashion Week:

"If she wasn't serving Veuve, I'd throw it in her face!"

"No you wouldn't."

"Well then, I'd throw it someone else's face."

"You wouldn't do that either. You'd drink it."

"Well, o. k. ..."

Julia Child Gets Hot!

the final shot in "The Potato Show" shows an unhappy Julia

David and I have recently begun enjoying episodes of The French Chef with Julia Child and of the three we've watched thus far, episode one--"The Potato Show"--has proven to be the most entertaining.

In this first clip, watch Julia flub her potato pancake flip, then just as she's beginning her next dish... smoke begins to rise from the stove top. You can almost feel her stress as she wipes down her face and neck with a load of paper towels.

In this second clip, watch Julia shoot two more angry off-camera glances at (most likely) the show's producers. I'd hate to be on the receiving end of what ensued post-wrap!

A Night Fit For A Glutton!

Carmine's, N. Y. C.

Last night, David and I had dinner with Chef Rudy Volpe, the executive-chef-in-training for the recently opened Carmine's in Washington, D. C. His daughter, Dorian, is David's and my former roommate and they both invited us for a PPX chef's dinner at Carmine's "44," where he's currently undergoing his two week training.

view from the waiting area

SHORTLY after we'd placed our first order, for spicy scarpariello wings, a cold antipasto was set upon the table for us to enjoy.  If I can remember correctly--two kinds of cheese, marinated eggplant and zucchini, focaccia finger sandwiches, ricotta wrapped in roasted red peppers, salami and prosciutto-wrapped melon, salmon and shrimp & squid ceviche--was on the plate. Next, came our order of spicy scarpariello wings, served with blue cheese dressing and large slivers of raw fennel bulb (delicious!). The spicy wings, made simply with lemon, vinegar and chili, were perfectly cooked and delicious!

orphaned flutes
at Donna Karan

For our main course(s), Chef Volpe selected two kinds of pastas--penne alla vodka and pomodoro linguini. The pomodoro (which I'd never had before) was herbaceously delicious! Too stuffed for dessert--after a final, lingering chat at the table, David and I parted ways with Dorian and Chef Rudy. But none too soon, David and I continued on our perilous path of gluttony at the Donna Karan afterparty, downtown.

dinner menu at 711 Greenwich Avenue, click to enlarge

AFTER checking in at the door, David and I whisked right into the space at 711 Greenwich Avenue and began with two glasses of Veuve Clicquot champagne. It seems we'd arrived a bit too late for the dinner buffet, but we were already quite stuffed enough! However, there were still two different kinds of Black Hound Cakes left, which I did enjoy. While most guests were lingering on the rooftop patio (near the bar), David and I relaxed inside for a bit and watched the previously-taped runway show while the party still seemed to be warming up...

view from the west

However, it wasn't too long before David warmed the party up himself!

David dancing to the tunes of the D. J. at Donna Karan

We danced together for three or four songs worth, before parting from the party and--believe it or not--headed east to Washington Square Diner for some post-party snacks. After all, my dinner at Carmine's was my lunch!

Gazelle Recaps FNO

"3 hands and only two flutes on the tray at the Dior Homme store" - freakchic.com

I can only hope that Gazelle doesn't think me this tacky! (click the link to read Gazelle's FNO post)

Fashion's Night Out--2011--Is Over!

pastry chef at Ladurée building a macaron tree

I must say, that at this year's Fashion's Night Out, I'd received the best 'swag' to date. After a late-night dinner at The Plaza Food Hall (those TE sliders are tasty!) I headed home and texted David, "I have 3 surprises for you!"

1.

world-famous macarons from Ladurée

After sampling some macarons from the macaron tree (upon which Ladurée's pastry chef had worked so diligently) I decided I had to take home some of those lovely, lemony lemon macarons! (6 for $20)

2.

hand towel from Missoni

At Missoni (the meeting place where Cristian and I met with Danny and Andres) we were all given gift bags which inside held a lovely Missoni-striped hand towel. While there, we also enjoyed an array of passed hors d'œuvre: fried artichoke, beef carpaccio, stuffed baby eggplant, calamari, figs and prosciutto, blanched vegetables and croquettes. Also being served, still wine and sparkling water; and two different types of bellinis: melon and blood orange.

3.

travel bag from Pan Am

At the Pan Am pop-up store, they were giving away vintage-style Pan Am travel bags to "the first fifty guests." I was not one of the first fifty, but did manage to use my charm to get one anyway. At Pan Am, "pigs in a blanket" and crispy fried wontons were served and stewardesses passed through the crowd carrying containers filled with "in-flight" snacks (chips and nuts). And of course, Christina Ricci was there to promote the new Pan Am show.

Ladurée was my last official stop for the evening, so (like last year) I never did make it downtown for my other planned FNO stops. But still, it was a very good FNO. Until next year!

My Planned FNO Stops

A list of my (tentatively) planned Fashion's Night Out stops:

1. First I'll begin at Missoni for some cocktails mixed by the Missoni sisters.
2. Next, just seven blocks south, the Ladurée patisserie for a tasting of their world-famous macaroons!
3. A little further south, The Plaza Hotel to visit some old friends at The Shops at The Plaza and The Plaza Food Hall by Todd English (and perhaps try the special FNO cocktail, "The Couture" at Rose Club)
4. At Rockefeller Plaza, Morell Wine Store for a rosé champagne tasting (and a drawing).
5. Then I'll be heading downtown to Nespresso SoHo for some champagne cocktails with "a sweet pairing" plus music by DJ John Selway.
6. And just around the corner is Paul Smith to visit some some old SoHo regulars of mine.
7. And (perhaps) lastly, the Bowery for Patricia Field's annual FNO fête!

I may also stop at Hengst for "champagne and treats" or Calypso St. Barth for "light champagne refreshments" and live music by the Broadbelt Guitar Duo playing Spanish, French and African rhythms!

Happy Fashion's Night Out!

Here's a fun little video I shot at last year's FNO at the Louis Vuitton store on Fifth Avenue:

Where are you going for FNO?

lovely macaroons from Ladurée

This year, my Fashion's Night Out plans will be primarily (at least at the start of the evening) food-centric. Among my planned stops is the recently opened Ladurée patisserie on Madison Avenue. (I may also stop at Magnolia Bakery--I've still never been there after all these years!)

20,000 Reads!

even Marilyn's impressed!

A huge, heartfelt thank you to all the dedicated readers of FROM BEHIND THE OPEN TABLE--as of this Labor Day, we've received over 20,000 pageviews!

A Devilish Dinner

champagne jelly avec champagne

TONIGHT, I decided to break open my Fauchon "gelée au champagne" which boasts "41 grams of champagne for 100 grams of final product." Seeing it at The Plaza Food Hall ($24.95) I knew I had to try some...

For several days it sat in my cupboard, untouched, until I could figure out what to do with it. I finally came up with the idea of (plain) mini bagels topped with cream cheese and champagne jelly. Of course, with the elevation of Fauchon gelée, I knew I couldn't use just any old bagels; I made a trip to Absolute Bagels for the best bagels (I know of) in N. Y. C. (David once made a trip home with a dozen Absolute bagels in his carry-on; by the time he arrived at the airport, he smelled of garlic)

Fauchon, Paris, "gelée au champagne"

On my way uptown, I also stopped at Heights Wine & Spirits for some choice bubbly. I did notice, per my repeated requests, that they stocked a full row of "The Old Man's Sparkle," currently, my favorite non-champagne sparkler. However, I decided

real champagne

instead that I must pair the champagne jelly with real champagne! I selected: Heidsieck & Co. Monopole "Blue Top" brut champagne. It was a nice brut with good flavor--worth its $32 price tag. 

I decided to top my mini bagels with some greens as well, in effort to balance the texture and flavor. At Westside Market, I was hoping to find some chervil, but could only find a small bunch of slightly-bruised watercress--it would have 

'haute comfort'

to do. Once home, I sliced three mini bagels in half; topped them with cream cheese, gelée and watercress; and popped open the bottle of Heidsieck & Co. "Monopole." 

I was surprised to find the champagne jelly didn't taste that much different than ordinary jelly and the watercress went by nearly unnoticed. I decided to grind some black peppercorns atop the minis as well...

this was my original plan, but I was afraid the black pepper might be a bit too much...

Disappointingly, as with the watercress, the freshly-ground pepper was lost among the other flavors as well... perhaps this was not my best culinary creation. (I never did say I was a cook!) But one thing that was not lost on this dinner, was the three tasty macarons I'd picked up at Silver Moon Bakery!

apricot, vanilla and pistachio macarons

The pistachio macaron was the first to be tasted and I never knew macarons paired so wonderfully with champagne! Next, I moved onto the apricot macaron which had a thin, jelly layer followed by the black vanilla macaron...

"black-and-white" macaron

When I bit into the vanilla macaron, I was surprised to find that it had a white center. It instantly reminded me of a black-and-white cookie, my favorite kind of cookie (the best ones in the city are at The Donut Pub, on 14th Street)... A satisfying end to this "devilish" dinner indeed!