Table Setting w/ wine pairings
A former personal chef and a graduate of CIA, owner Shane Benson is a food lover first. Having worked on the American Stock Exchange for 10 years prior, he did what many don’t have the gall to do: quit and venture off on his own. 4 years later, NY Vintners is thriving on success due to its unparalleled business model: being accessible, interactive, keen on feedback and giving the people what they want. Continue reading
Yup, they’re at it again. What better way to commemorate an Underground’s 5yr Anniversary than with a blood themed dinner, right? We are intrigued! No sweat. After all, blood is a staple during DimSum meals. We’ve had Brad Farmerie’s (Public, Double Crown) Pig blood popsicles before, so it’ll be interesting to see how this compares. That is, if we don’t chicken out first.
From the looks of my blog posts, you’re probably wondering, “Dana, when are you NOT drinking?” I swear, I don’t drink that much! But it was that time of year again, the NY Wine Expo, which means it was time to break out the water crackers and spit bucket.
UPDATE: Culinary Stage Demos brought Miami to NY, Rock Climbing Walls, Putting Greens, blue alcohol, ethnic costumes, they had it all! Most of all were Drawings for Vacations, but good times were had! PICS HERE
Thanks to Jennster for this…
“The entrance fee for expo is $15 but Myanmar Shalom Travels & Tours has the booth & got 80 free tickets. Please feel free to share with others who might be interested to come.
Stop by at the booth & say thank you to Sammy Samuels.
This is the link and please put the discount code: 138″
Welcome to Eatymology, where I help myself (and like-minded dummies) build our menu and grocery store vocabulary.
“Our cultural contribution to the world isn’t culinary,” cautioned my Dutch companion. We were sitting at the aesthetically sharp and recently Siftonified Vandaag (www.vandaagnyc.com), where I was about to try Frisian food for the first time, and, in the process, learn a little Dutch.
The cumulative intrigue factor of foods like mustardy bitterballen and sea urchin bisque, potables like steamy apple grog, and avant-garde environs are enough to make Vandaag a ‘must-do-date-spot’ for lovers concerned with appearing cool. Vandaag’s menu was suitably seasonal, and we opted to share selections from its hearty, hardy appetizer menu while watching ferocious precipitate fall outside. The eatymological highlights, after the jump -
The Two-Star Shuffle.
Kinpira Gobo is a lightly braised vegetable mix made of a small amount of carrots and a large amount of a vegetable known as “Greater Burdock” (Gobo in Japan).
Here’s a peak at the end result. To see how simple it is to make this dish, read on for the recipe.
UPDATE: Noodle Seafood Paella? Didn’t expect that. Plenty of vino was poured, tapas and charcuterie all around, even the muy expensive Jamon Iberico de Bellota! Yup, all free. Even a raffle and more food at the Gallery across the street! PICS HERE Continue reading
Okay, while I’m the desserts writer around these parts, I’m also the site’s resident vegetarian, so I thought I’d throw in a review of my new favorite lunch spot.
This sandwich-and-salad shop is the newly opened little sister to upscale vegan eatery Blossom, and though more casual, the food is just as delicious and well excecuted, with enough variety to keep me coming back on a regular basis. Many of the options on the menu are vegan versions of familiar American classics, like the veggie bacon burger, “Filet No-Fish,” and even mac and cheese, but there are also plenty of lighter salads and wraps.
(Courtesy: Official Website)
Everyone’s doing it now. Yes, even DBGB! Why? The margins are redonk and people are quick to ride on the next food fad. Good thing we entered skeptical with low expectations and left just as unimpressed. We know what you’re thinking. This same pig can be had for $120-$130 in Chinatown, but the skin is fatty there and doesn’t fuse with the fat to become one. We were hoping that we were in for at least a crackling extravaganza, especially at these prices. We thought wrong. Continue reading
UPDATE: Good Times! Although nothing was jaw-dropping, it was good to learn English Afternoon Tea Etiquette from Ellen Easton and watch the Barista Challenge. It was also cool to learn proper steaming of milk. Complex you are, coffee! PICS HERE
THE 6th ANNUAL COFFEE & TEA FESTIVAL: NYC
Join us as we will be covering the Festival from soup to nuts. Feel free to shout us out @i8and8. Grab your tickets early, as they will be going fast…
Candy Cane Valrhona Hot Cocoa (2:1 Chocogasm ratio)
While we’re on the subject of Chocolate themed posts…
This recipe will satiate any sweet tooth. We had a hankering for something chocolatey last night so we whipped up this easy to make drink. Chocolate and mint go hand in hand, so we figured we’d throw in some candy cane, which is essentially what? Peppermint oil. Many recipes call for adding the liquid mixture into the melted chocolate last for added luster/sheen, but we find our method works just as well. Use Valrhona chocolate, only the best! We’re convinced that after trying our recipe, you’ll never drink Swiss Miss again! Continue reading
UPDATE: free 3oz hot chocolate (plain or ginger), $2 pizettes, $1 cookies, tiny Jazz band. Just okay, nothing extraordinary. Hey, what do you expect for FREE?
Thx to Socially Superlative for this…
Creative Society invites you to meet Maury Rubin creator of The City Bakery, The Birdbath Neighborhood Green Bakery and The Hot Chocolate Festival in occasion of the City Bakery 20 year anniversary. Continue reading
Chef Michael Bao Huynh (Courtesy: Baonyc.com)
UPDATE: The PICS are up on our FB page! We can’t stop thinking about that Yucca Waffle dessert! Officially opens 2/18/11
Our friends over at MetroMixNY gave us a little preview of what to expect tonight!
Are you excited as we are? We know you are since the hit counts keep going up on this page! Wipe that drool off your face, as we’ll be covering it in T-minus 10, 9, 8, 7…..
Ubiquitous Restauranteur and Vietnamese Culinary Ambassador Michael Huynh Bao is at it again, this time with Baotique at Covet Lounge. When he’s not conjuring up punny names for his next restaurant or serving up tasty samples at Events, Chef Huynh is opening up restaurants like wildfire. We can’t keep up with him either, so here’s the Cliff Notes of what he’s been up to. Frankly, we find it easier Keeping up with the Kardashians, just saying. We’ll be there for FULL coverage of the Baotique Friends & Family opening FEB16. Part-time architect, part-time real estate agent, full-time PlayBao. What’s next, Baolafel? Pho Sure, why not.
For now, you can check out the Baotique gallery and menu here.
An excerpt from Wiki (on Kaiseki):
“In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food.To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.”
Albeit a gastronomic capital, there are maybe a handful of places in Manhattan where you can get a true Kaiseki meal. Nippon Restaurant is one of them. Having only been to awesome sister resty Soba Nippon in the past, we expected great things. I mean, what better way to celebrate V-Day than with Fugu right? Continue reading
My immune system is failing me. AND I’m pressed for time. AND I have zero appetite. So when I’m feeling under the weather and need to keep my strength, what better cure than an easy-to-prepare, hearty soup? Most recently, I fixed up some Caldo Gallego.
(Photo Courtesy: VillageVoice)
On the other hand, if you’re trying to break up with someone (or just a plain old scrooge digging your grave), we’ve got you covered as well. Why spend more when chances are, after this, you’re gonna peace out. Plus, you’re never going to see that person again. Well, at least for your sake we hope you don’t. Here are our picks…. Continue reading
No money, no honey. Unless you’re a killer cook, you had best make a resy at a romantic place. In panic mode since you procrastinated? Fret not, we’re here to help you. Below are the best deals we found for this momentous occassion with your loved one. We even provided leads for you for more options, just in case you think our suggestions suck. Continue reading
All you people who need a morning sugar rush can now get it from the Donut Plant’s new outpost at the Hotel Chelsea. I walked by this morning around 9 and it was packed. I haven’t made it inside yet, but I’ll keep you posted when I do. In the meantime, dear readers, it’s up to you: If you stop by and have a donut (or four), let us know what you think.
