May 10, 2011 11:54 am
The plethora of dinner locations in New York City is never ending. Each neighborhood is filled with unique restaurants, cafes, and even hole-in-the-walls that all offer something different, often intriguing and hopefully tasty. Although most places are all vying to seat the most clientele, there is a certain time when everyone comes together to appreciate the fresh ingredients and quality culinary skills that make New York such an apt locale for eating out. On May 20th and 21st some of the Upper West Side's most talented chefs will gather to create some of their best dishes for the Fourth Annual Whole Foods Market's New Taste of the Upper West Side.
This exciting event will feature over 80 chefs and restaurants of the Upper West Side that will come together and let their creative energies flow and learn more about the new innovations each has been implementing to produce the best and freshest tastes in the neighborhood. Although each chef differs in style and cuisine, they all agree that only wholesome fresh ingredients should be used and must be found within 100 miles of the city.
Learn a little more about the chefs and restaurants that will be attending:
Located on 1900 Broadway between 63rd and 64th Street is Bar Boulud owned by the famed chef Daniel Boulud. Known as a leader in culinary authority, Daniel grew up on a farm and because of that his menus are completely based on the change of seasons and freshness of ingredients. Although his food is very traditionally French, he combines a contemporary vibe that can be felt from the atmosphere of the restaurant along with the notions that a three course dinner is not a necessity.
On 10 Columbus Circle is A Voce, which maintains its quality Italian cuisine under the watchful and effortless eye of Missy Robbins. New York Magazine claims that Robbins takes her Italian to an elevated and "different plane". Like Daniel Boulud, Missy Robbins takes pride in keeping authentic traditions alive in a modern, sophisticated way that is pleasing to locals of the Upper West Side, as well as everyone else.
In Lincoln Center at 142 West 65th Street is Lincoln, an upscale Italian restaurant that again takes traditional Italian and makes it contemporary by adding many of Jonathon Benno's twists. Before Lincoln, Benno spent 10 years working at Per Se and French Laundry, and now he runs the slightly eclectic kitchen of Lincoln where he makes authentic dishes like Strozapretti Neri and Pappardelle Verdi al ragu di vitello.
Tip: By coming to sample and learn more about some of your favorite chefs and cuisine in the area, you will also be contributing to Columbus Avenue BID's fund dedicated to neighborhood beautification.
Photo credit: show tickets
— Written by Valerie Cario
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Tags : Bar Boulud, Daniel Boulud, A Voce, Missy Robbins, Lincoln, Jonathon Benno, Valerie Cario, Upper West Side
June 30, 2010 12:56 pm
Although most of us associate Chef Daniel Boulud with haute French cuisine, that doesn't mean he can't cook up an old school, Southern-style burger every once in a while.
Our Dish of the Day is one of the most famous burgers Chef Boulud serves up at his London outpost, Bar Boulud. The Piggie Burger is a winning combination of a grilled beef patty, barbecued pulled pork, green chili mayonnaise and red cabbage slaw served on a cheddar-crusted bun. He may be French, but Chef Boulud sure does pull off finger-lickin' Southern fare at its best with this burger.
Trick: Chef Boulud watches the outside of the burger to measure its doneness— once there is a nice caramelization on both sides it is cooked to medium-rare.
Bar Boulud London
66 Knightsbridge
London SW1 X 7LA, United Kingdom
020 7201 3899
Photo credit: Dinex Group
— Written by Lisa Curry
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Tags : Daniel Boulud, London, Bar Boulud, Piggie, Burner, Pulled Pork, Jalapeno, Lisa Curry
April 16, 2010 11:20 am
There's nothing we love more at Behind the Burner than a festival filled with food and, well, festivities. The upcoming first annual LUCKYRICE Festival covers all the bases by pairing chef gawking—Pichet Ong, David Chang, Anita Lo—and incredible culinary creations in inviting venues such as the Mandarin Oriental Hotel New York and the James Beard House. The events kick off at the Bowery Hotel where the LUCKYRICE culinary council, who count Anthony Bourdain and Daniel Boulud among their members, present the Opening Night Cocktail Party. From there, the events range from demonstrations, to dumpling creation, to an entire dinner dedicated to the rise of Asian influence in today's restaurants and beyond.
The LUCKYRICE Festival will take place from Thursday, April 29th to Monday, May 2nd followed by LUCKYRICE Restaurant + Bar Week from Wednesday, May 3rd to Sunday, May 9th. Tickets are going fast and you definitely do not want to miss this inspiring invasion of Asian influence! To find out more, go to LUCKYRICE's website for a list of event times and ticket prices. Tip: Behind the Burner members can save 10% by entering code BTB at check out!
Photo credit: luckyrice.com
— Written by Kaitlin A. Lipe
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Tags : LUCKYRICE Festival, asain food festivals, David Chang, Pichet Ong, Daniel Boulud, Anthony Bourdain, James Beard Houese, Mandarin Oriental Hotel New York City, Kaitlin Lipe, Behind the Burner
April 3, 2010 5:56 pm
At the Behind the Burner, we've frequented the elegant Restaurant Daniel on more than on occasion...and every visit requires a stop at the bar to chat with avant-garde mixologist Xavier Herit, who's always whipping up a new and tantalizing concoctions. One of our new faves, New York Sling, is made with SENCE Nectar, a rare European rose nectar made with flavorful and aromatic of the Kazanlak rose, and garnished with an ice ball with a rose petal frozen in the center.
Xavier loves this up-and-coming delicate drink mixer so much, that he drives to their distribution and stocks up by the boxful. Tip: Order SENCE online at UBC Enterprises and enjoy a rosy 20% discount. Now your cocktail is definitely coming up roses!
INGREDIENTS:
1 1/2 oz. Plymouth Gin
3/4 oz. Cherry Heering
1/2 oz. lime juice
3/4 oz. "Sence" Rose Nectar
1 frozen rose petal edible flower as garnish
PREPARATION:
1. Shake all the ingredients together with ice and strain into a martini glass.
2. As a garnish, use an ice ball with a rose petal frozen in the center.
Daniel
60 East 65th Street
New York, NY 10065
212.396.9014
— Written by Mona Buehler
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Tags : Restaurant Daniel, Daniel Boulud, Xavier Herit, SENCE nectar, Mona BUehler, Behind the Burner
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