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Air’s Champagne Parlor is All About the Bubbly
Beer, wine and even cider bars abound in NYC, but Air’s Champagne Parlor is one of the few area drinkeries devoted to bubbly. To be fair, the Riddling Widow briefly preceded it, but owner Ariel Arce was actually beverage director during its tenure, as well as Birds & Bubbles before that, and Chicago’s Pops for Champagne (not to mention Grant Achatz’s exclusive, original The Office) before that. Meaning her reputation as queen of Cuvèe absolutely proceeds her.
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Where to Celebrate Oktoberfest 2017
If you’re already mourning the loss of summer, Oktoberfest is a reliable way to get you over the hump. Essentially spanning the duration of fall (kicking off on September 16th this year & extending all the way to October 31st, allowing revelers to seamlessly transition to Halloween), the 16 to 18-day festival is a giddy saturnalia of German culture…
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Spotlight on the Finalists for the 2017 Vendy Awards
As a fun challenge to the James Beard Awards, the Vendy ceremony — now in its 13th year — is dedicated to honoring the very best in street food. So here’s who’s in the running during the September 16th event at Governors Island; from an artisanal twinkie baker to an upstart french toast sandwich maker, to a Chinese meat skewer purveyor, whose been tapped for the Vendy Cup…
Most Recent Dish
Nick & Toni’s Prosciutto with Black Mission Figs, Gorgonzola, Flat Bread & Balsamic Syrup
By Executive chef Joe Realmuto Ingredients: 16 very thin slices of Prosciutto (preferably Prosciutto di Parma) 4 Black Mission figs cut in quarters ¼ Lb. gorgonzola cheese ½ cup Balsamic vinegar Flat bread optional Directions: Place balsamic vinegar in a small sauce pot, and reduce by ½ over medium heat Once reduced let cool, to allow proper thickness. Carefully lay the slices of prosciutto on a large serving platter, covering the surface of the platter. Take the ¼ figs...
Read MoreOne If By Land’s Sauteed Gulf Shrimp with Hearts
By Chef Craig Hopson (Serves 4) Ingredients: 20 pieces fresh gulf shrimp, peeled and de-veined 1 bunch baby carrots, tops removed and peeled ½ pound fresh hearts of palm, cut into rounds ¼ inch thick 3 egg yolks ¼ cup lime Juice 1 cup lime oil (see recipe below) 20 leaves of cilantro To make the sabayon: Add the egg yolks and the lime juice to a metal mixing bowl. Whisk over a pot of boiling water until the...
Read MoreSheridan Square
Sunshine for News Sheridan Square I remember the night the Russian Tea Room reopened – Nov. 4, 2006. I was probably one of the first people to make a reservation. The reason was the chef, Gary Robins. I had eaten his cooking at the Biltmore Room a few years earlier, and I wanted to see how Russian tasted when it came from his kitchen. I still remember the foie gras pelmeni. It was the very dish that...
Read MoreQ & A with Gavin Kaysen
At age 28, Gavin Kaysen won the James Beard award for “Rising Star Chef of 2008” at last month’s award ceremony. But Kaysen’s accomplishments extend far beyond his recent James Beard award. While working as head chef at San Diego’s El Bizcocho, Gavin Kaysen also represented the US team at the Bocuse D’or competition in Lyon, France, where he prepared such whimsical creations as “Bacon and Eggs,” a combination of steamed and slow-cooked eggs, bacon hollandaise, and green asparagus. Before...
Read MoreBest of New York City Ice Creams
Shake Shack Madison Square Park (212) 889-6600 www.shakeshacknyc.com If in a strictly dessert mood, grab the faster B-Line at this famous burger and ice cream destination. For every day of the week, a special flavor is available: go Tuesday and Wednesday this month for raspberry jalapeno or coffee and doughnuts (pictured right,) the latter of which is smooth, peppered with coffee grounds, and loaded with chunks of doughnut just crispy enough to balance the extra creamy custard. Classic vanilla...
Read MoreIl Mulino's Legendary Pappardelle with Tomato & Basil
By Executive Chef Michele Mazza(Serves 2 as an appetizer or 1 entree) Ingredients: 8 oz Fresh Cut Pappardelle 8 oz Tomato Basil sauce Il Mulino 1.5 oz Parmesan Cheese .5 oz Romano cheese 1 oz Butter 1 oz Olive oil Black Pepper to taste 1 tbls Basil Chiffinad Procedure: 1. In boiling salted water cook pappardelle until aldente2. In a saute pan heat Il Mulino Tomato Basil Sauce with butter until butter is melted3. Strain pasta will and...
Read MoreKellari's Charcoal Grilled Octopus With Red Wine Oregano Vinaigrette
By chef-owner Gregory Zapantis Ingredients: 5 Octopus 10-12 oz Each 10 Black peppercorns, crushed 5 Bay leaves 1 Liter Red Wine Vinegar Procedure: Tenderize octopus in washing machine by putting it through one cycle. 5 octopus can be done at one time in machine. Marinade: 2 parts Red wine...
Read MoreElizabeth’s Poached Duck Egg
by Chef John Iconomou Reservations are hard to come by at this sought-after, new restaurant in Soho, so we thought we’d snag a recipe and sample a dish for ourselves. Unfortunately, we couldn’t recreate the al fresco dining or clubby atmosphere, but this recipe is presently easier to tackle than a reservation. On a scale of 1-10, we’d rate this a 3 on the difficulty scale. Ingredients: 3 ears of corn 1 large duck egg Micro cilantro Palacios Chorizo...
Read MoreBlue Smoke’s Baby Back Ribs
By Chef/Pitmaster Kenny Callaghan Serves 6-8 For Meat: 2 Full Racks Baby Back Ribs (skinned) For Rub: ½ Tsp cayenne pepper ½ Tsp Spanish paprika ½ Tsp granulated onion ½ Tsp ground black pepper ½ Tsp ground white pepper ½ Tsp kosher salt 1 Tsp granulated garlic 1 Tsp ancho chile powder 1 Tsp chile powder 1 Tsp ground cumin 1 Tsp celery salt 2 Tsp white sugar 1 Tsp dark brown sugar 2 Cups Barbecue Sauce (homemade or...
Read MoreThe Modern’s Pineapple Coconut Tart
By Pastry Chef Marc Aumont Ingredients for Vanilla Dough: 500 g. Unsalted Butter, softened (room temperature) 500 g. Confectioner’s Sugar 1 Vanilla Bean, scraped 6 large Eggs 500 g. All Purpose Flour Preparation: 1. Cream together the butter, sugar, and scraped vanilla bean in a stand mixer with a paddle attachment. 2. Add eggs one at a time & mix on medium speed until combined. 3. Scrape down the bowl as often as needed to avoid lumps of butter....
Read MoreQuality Meat’s Orange Creamsicle Sherbet
By Pastry chef Cory Colton (Yield: approx 3 pints when frozen) Ingredients: 1Qt fresh squeezed orange juice 1 1/3C sugar 1 cup heavy cream 1 tsp. vanilla extract 1Tbl. triple sec Procedure: 1. Bring half of the orange juice up to a boil with the sugar 2. In separate container, mix together the remaining orange juice, heavy cream, triple sec, and vanilla extract. 3. Add the hot syrup to the rest of the liquids, homogenize with a hand blender,...
Read MoreWD- 50’s Almond Ice Cream "Rocks" with Bitter Yogurt & Honey
Pastry chef Alex Stupak has kindly supplied us with this doozy of a dessert recipe. On a difficulty scale of 1-10, I’d rate it a 10. But some things are worth slaving away like a scientist in the kitchen and this dessert yields delicious results… Ingredients: To assemble the almond ice cream rocks: Almond ice cream Almond glacage Almond nougatine To dress the dish: Bitter yogurt sauce Honey fluid gel Micro lemon balm sprigs (24 each) Dried lychee slices...
Read MoreBlue Hill’s Pistou of Spring Vegetables
by Dan Barber, executive chef/co-owner Blue Hill and Blue Hill at Stone Barns (serves eight) INGREDIENTS 10 medium asparagus spears (about 6 ounces), trimmed and cut into 1/2-inch pieces 1 1/2 pounds fresh fava beans (or fresh soy or lima beans, depending on availability) 1 cup (3 ounces) sugar snap peas 4 cups fresh basil leaves, loosely packed 3/4 cup extra-virgin olive oil 1 small shallot, finely chopped 1 1/2 cups vegetable stock or canned vegetable broth 1/2 teaspoon...
Read MoreGusto’s Housemade Brioche with Caramelized Apples & Apple Sorbet
By Pastry Chef Patrick Coston (Serves eight) Ingredients for the Brioche: 1 lb 12 oz all purpose flour 3.75 oz sugar ½ oz salt 1 vanilla bean-split and scraped 8 eggs 2 oz water 1.75 oz fresh yeast 8 oz unsalted butter, cut into ½ inch cubes Preparation: 1. Place flour, sugar, salt and vanilla seeds in a mixing bowl with the dough hook attached. 2. In a separate bowl, add eggs, water, and fresh yeast. Mix...
Read MoreAlto & L’Impero’s Lemon Semifreddo
by Deborah Snyder (8 servings) Ingredients: 2 c Lemon Curd (recipe follows) 2 egg whites ½ c sugar ½ c heavy cream, whipped For Lemon Curd: 4 ½ T crème fraiche 3 eggs 2 yolks ¾ c lemon juice ¾ c sugar 1 ½ t lemon zest 1 ¾ t gelatin powder ½ c butter Procedure: Combine crème fraiche, eggs, yolks, lemon juice, zest and sugar in a non-reactive sauce pot. Whisk to combine. Heat, whisking steadily, until the...
Read MoreScarpetta
The second coming of the Meatpacking District. 355 W. 14th St., at Ninth Ave. (212) 691-0555 Seven days a week, 5:30 p.m.-11:30 p.m. CUISINE Southern Italian. VIBE Grown-up Meatpacking. OCCASION Trendy date; group dining. DON’T-MISS DISH Spaghetti with tomato & basil; scallop crudo; roasted capretto. PRICE Appetizers, $12-$17; entrees, $22-$37; dessert, $11. RESERVATIONS Highly recommended. In the past three weeks, I’ve eaten at Scarpetta three times. And every time, I ate too much. I ate polenta and panna cotta....
Read MoreGizmo Girl’s Remote-Controlled Beverage Buggy
There’s nothing wrong with being lazy by the pool this summer – the Remote-Controlled Beverage Buggy does all the grunt work in getting off your chaise longue and fetching another beverage. The remote control allows for right and left turns, forward and reverse. And the two cup holders assure your can or bottle are in for a safe trip. Here’s to safe drinking and buggying. The Remote-Controlled Beverage Buggy Care to share your favorite kitchen gizmo? Email...
Read MoreQ&A With Nikki Cascone
Chef Nikki Cascone has covered her culinary bases: she was once food and beverage director at Yankee Stadium and later held her own on Top Chef, Season 4. Now, she mans her own kitchen in SoHo at 24 Prince, where she has conceived a creative comfort food menu peppered with organic ingredients. At 24 Prince, Nikki’s signature dishes include crispy mac & cheese rolls with smoked gouda & bbq sauce and meat loaf wrapped in puff pastry with barbeque...
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