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
May 10, 2011 11:33 am
Vodka has always been synonymous with Russia. Not only does Russia produce some of the finest vodka in the world, but in our supermarket lines that are stocked with candy and gum, some Russian stores stock theirs with miniature bottles of vodka. Needless to say, the Russians love their vodka. But it's time for Russia to move on over for a new brand vodka called I Spirit, which is from...drum roll please...Italy.
I Spirit uses traditional vodka-making techniques, with high quality grains and the best white grapes from Fruili in the Northeast of Italy; the vodka is distilled five times. Created by Lapo Elkann, Marco Fantinel, Francesco Cosulich, and Arrigo Cipriani (the well known proprietor of Harry's Bar where the Bellini was made famous), I Spirit is also managed in the U.S. by Cesare Martini, the great grandson of the founder of Alessandro Martini known for founding Martini and Rossi Dry Vermouth.
I-Spirit was created to be used in more than just cocktails. As Italian cuisine continued to increase in popularity, an Italian vodka clearly needed to be used in dishes like Penne Alla Vodka and also citrusy vinaigrettes.
The Signature I Spirit Martini by Cesare Martini
Ingredients
4/5 I Spirit Vodka
1/5 Dry Martini Vermouth
Preparation
1. Fill a shaker with ice.
2. Add a drop of Martini Dry Vermouth and shake to "martinizzare" the shaker. Then pour out and add new ice to the shaker.
3. Pour ingredients and shake.
4. Drop in 2 drops of olive juice (preferably from Taggiasche olives)
5. Strain into a chilled "Coupette" martini glass, garnish with three green olives.
Tip: If you don't like olives, try rolling a lemon or lime on the cutting board to release flavor and get the juices flowing, then cut it open and squeeze into your drink.
Photo credit: blogosfere
— Written by Valerie Cario
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Tags : Lapo Elkann, Marco Fantinel, Francesco Cosulich, and Arrigo Cipriani, Cesare Martini, Martini & Rossi, Valerie Cario, I Spirit, vodka
May 5, 2011 2:49 pm
Cheers to Cinco de Mayo! Here in the United States, Cinco de Mayo is a celebration of Mexican culture and heritage. It is also an excuse for many Americans to leave work early to enjoy some guacamole and margaritas. But what’s Cinco de Mayo without tequila? In New York City, Cinco de Mayo is one of the biggest drinking holidays of the year, so if you happen to go out tonight, you can be sure that you’ll be peer pressured into taking at least one shot of tequila.
If you decide to stay inside to avoid the crowds and throw your own Cinco de Mayo bash, you can create your own tequila cocktail to kick off the celebration. An especially delicious cocktail that uses Partida Reposado Tequila is Ruby Partida. Ruby Partida is a beautiful blood orange color that is the perfect blend of sweet and tart flavors. Make sure to keep count of how many you drink because Ruby Partida is no joke and will definitely get your fiesta rolling!
Ruby Partida created by Dale De Groff
Ingredients
1 1/2 oz. Partida Reposado Tequila
1 1/2 oz. Fresh Ruby Red Grapefruit juice
1/2 oz. Cointreau
1/2 oz. Fresh squeezed lemon juice
1/2 oz. French Cassis.
Preparation
1. Shake the first 4 ingredients in a shaker with ice.
2. Strain into a chilled cocktail glass.
3. Dribble the 1/2 oz. French Cassis down the inside of the glass so it will settle at the bottom.
Tip: You can always swap the grapefruit juice for any variety of orange juice you want. The drink tastes really great with orange mango juice as well.
— Written by Valerie Cario
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Tags : Partida, Ruby Partida, tequila, Cinco de Mayo, Valerie Cario
May 2, 2011 11:52 am
You may already know that our bodies are comprised of about 75% water. This means that in order for our bodies to function regularly, we need to replenish our water on a daily basis. But how do we know if the water we are consuming is doing our bodies more harm than good?
In order to remain free from sickness or disease, we need to keep our bodies at a neutral pH level (the pH scale runs from 1-9, with 7 being neutral). Most things that we consume everyday (red meat, chicken, white flour, cheese) range between a two and a four, creating a very acidic body that cause us to be sluggish and lethargic. Only green fruits and vegetables get a rating of 8 or 9. When your pH is 7 or over you have more energy, a better complexion and are less likely to get sick. Also, cancer cannot exist in a basic body.
Here's where things get scary. Almost all bottled water brands, when undergoing a normal pH testing, rate at a three! This means that bottled water has the same acidity as Diet Coke. Tap water gets a rating of seven (if it was more acidic, it would rust your pipes), so filtering your tap water is a great option to help neutralize the body. An even better option is to try 9.5 pH water from Phountain Life Extension Health Club and Alkaline Water Store on Long Island. With a pH so high, this water contains much more electrons than a lower pH, and can therefore provide you with more energy and vitality. It also helps your body to naturally detoxify, cleaning out your body to create a more healthful environment.
Tip: Phountain's alkaline water will help cure a hangover (alcohol is acidic and by adding a highly basic fluid into the body you are evening it out.) It is also a great way to begin a diet, by using it as a detoxifier and an energy booster.
— Written by Valerie Cario
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Tags : Phountain, water, alkaline, Valerie Cario
April 26, 2011 3:48 pm
Because America is the land of the melting pot, we have a way of taking food from other cultures, and slightly reconfiguring it to make it our own. Sometimes this can be a great thing (case in point-who doesn't love Chipotle?), but other times, when you change tradition in order to make something quicker (as we Americans tend to be known for) you lose the essence of what you're creating. When it comes to classic Italian panini, Americans just don't have it right, according to Michele Colombo. When Michele came to New York, he realized that the city that had everything was missing a real Italian Panini destination.
The story of panini in Italy is a simple tale, and somewhat recent. Before Italians stopped taking their long lunches and enjoying a large meal at home in the middle of the day, a panino was a simple bite that the working class would quickly eat from a salumeria (cured meat in between crusty bread). By the late 1970's, most Italians (especially in the North) stopped going home mid day and had to find something to eat while at work. This is when the modern panini was born.
The difference in real Italian panini is that it is never pressed. The ingredients are simply put inside toasted, crusty bread, so that each flavor can be savored and enjoyed. At Salume, Michele Colombo's Salumeria in Soho, all ingredients are fresh, delicious, and of course never pressed. Michele searched to find the appropriate sized crispy bread that wouldn't steal the show away from the other ingredients. He then focused all his attention on finding as many panini combinations he could make with his traditional ingredients. Along with a glass of Prosecco (beverage of choice to accompany any panini), I enjoyed the Langhirano, a panino with Parma ham, Buffalo Mozzarella, tomato, and extra virgin olive oil. With all the other choices, it was hard to decide, but I made a great decision because I haven't had prosciutto crudo that fresh since I was in Italy. I highly recommend trying Salume to reap the benefits that Michele's knowledge and passion for panini has created.
Tip: On Salume's website, you can find their paninipedia (which can also be downloaded as an ap) that will let you in on anything you need to know about every single ingredient that can be identified in Salume's panini. It will also tell you what exact panini each ingredient can be found in.
Photo credit: yip it
— Written by Valerie Cario
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Tags : panini, Langhirano, Valerie Cario, Michele Colombo, Salume
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