Leftovers!
From Drinks
Posted by The Serious Eats Team, May 15, 2012 at 3:45 PM
The festive opening night Gala that kicks off the Manhattan Cocktail Classic may be the biggest event in the MCC schedule, but the week offered tons of other opportunities to celebrate cocktails—seminars, dinners, and parties galore. In fact, these smaller-scale events impressed us even more than the grand Gala—it's great to get a chance to focus on just a few well-crafted cocktails, get to know a new spirit or drink-making technique, and enjoy a look behind the scenes without struggling against huge crowds.
While our livers wouldn't let us take advantage of everything on the schedule, highlights of the week included a rooftop British-themed party at The NoMad (complete with a great performance by The Crooners, a band whose members include WD-50 bar director Kevin Denton, formerly of the Gramercy Park Hotel.)
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Posted by Stephanie Klose, May 15, 2012 at 3:15 PM
When Theresa Viggiano and Patrick Leger of First Field had a bumper crop of tomatoes at her New Jersey farm a few years ago, she started experimenting with preserving, with the thought of making a product they could sell at the farmstand she maintained at the end of her driveway. "Everyone seemed to be doing tomato sauces," Leger says, "We thought, why not do ketchup?"
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Posted by The Serious Eats Team, May 15, 2012 at 3:00 PM
[Image: Wellness in the Schools]
Wellness in the Schools is an awesome program with a simple goal: make sure New York kids get a healthy school lunch made with real food. Chef Bill Telepan (of Telepan) has thrown in his support as the program's Executive Chef, and their work has seen recognition in the White House and all across the city.
They'll be hosting a fundraiser next Tuesday on the Tribeca Three Sixty Rooftop with bites from a great line up of New York restaurants, including Craft, Egg, Gramercy Tavern, Hearth, Tertulia, and Telepan—and we're giving away two tickets. To enter, tell us what you think we should do to improve the food in our city's schools. Entries will be accepted until Thursday, May 17th at noon. The standard Serious Eats contest rules apply.
Tickets are also still available for purchase right here, where you can also read more about the event. And be sure to check out the Wellness in the Schools website to learn more about their amazing work.
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Posted by Scarlett Lindeman, May 15, 2012 at 2:00 PM
[Photographs: Scarlett Lindeman]
As local Mexican businesses go, the Zafra and Carrera families are moguls. They are owners of Quesos Mexicanos and Aztecas Linda's, respectively, two Brooklyn cheese companies that produce and distribute their Mexican-style cheeses to the tri-state area. This year, they opened a taqueria, Carrera's, in Bushwick, a natural extension of their businesses, selling Mexican products to local bodegas and high end restaurants. Though the Carrera family eventually dropped out, their influence is felt right next door at the Piaxtla tortilla factory. The taqueria is a cozy respite on a gritty stretch of Flushing Avenue where trucks blast down the thoroughfare. Lines of colorful paper flags swing from ceiling as diners scoop up cheap guacamole ($5), eat tortas ($6-6.95), and sip housemade tepache ($2), a bracing, fermented beverage made from pineapple skins, sugar, and water.
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Posted by Jessica Leibowitz, May 15, 2012 at 12:45 PM
We're on the cusp of a wonderful time of year: barbecue season. Who doesn't love backyards filled with corn on the cob, fresh ripe watermelon, and grilled meat?
(My apologies to the veg-exclusive viewers; your video will come soon enough.)
Speaking of grilled meat, let's preemptively kick off the summer with a mouthwatering inspiration known as the cote de boeuf. A lot of love (and butter) goes into the 40-ounce ribeye, and we're all the happier for it. Special thanks to Abe & Arthur's Executive Chef Franklin Becker for letting us peek behind the scenes.
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Posted by Christine Chung, May 15, 2012 at 11:30 AM
In this great city of ours, one could eat a different sandwich every day of the year--so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around New York. Got a sandwich we should check out? Let us know.—The Mgmt.
[Photograph: Christine Chung]
This homey neighborhood spot is all about multitasking—from coffee to cocktails, breakfast to dinner, they're doing it all, and well. In the morning you'll find locals popping in for a coffee and an inimitable Balthazar sticky bun. Come late night, the bar is bustling with Brooklynites gathered for the Sixpoint on tap. But those who are really savvy know that the sandwiches at Building on Bond are where it's at.
The chicken sandwich ($10.50) is a solid lunch that's just as filing as it is healthy (minus the side of salty, delicious hand cut fries). Grilled chicken basted with basil pesto is layered with roasted peppers, romaine hearts, and roasted garlic. Enveloped in fluffy ciabatta, the sandwich feels deceptively light at first, but the generous amount of dense chicken takes its protein-laden toll. The roasted red peppers add a bright and flavorful kick to the smoky grilled meat. The initial romaine crunch is also nice, but it gets soggy fast. Despite the myriad condiments, this sandwich is really about the tender, expertly grilled chicken, intensely smoky despite the pesto.
Building on Bond
112 Bond Street, Brooklyn NY 11217 (map)
347-853-8687
www.buildingonbond.com
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Posted by Jacqueline Raposo, May 15, 2012 at 10:15 AM
"I could never actually be a 'rock person,' because rock people have patience. I do not have this."
[Photographs: Brent Herrig]
For the hour and a half we chat with Dave Arnold at Booker and Dax, the bar adjacent to Momofuku Ssam Bar that showcases Arnold's meticulously crafted cocktails, a centrifuge spins and some sort of extraction machine bubbles away. Tools clink and whirl, and occasionally Arnold puts a refractometer up to his eye. At one point, liquid nitrogen pours across the bar and he smiles at the dry stem of an optimally chilled coupe. Yet Arnold insists what he's doing is not science; "really, it's just cooking".
For someone who claims not to be an expert, he has practically mastered this form of "cooking," exploring it with joyous curiosity. During our time together, Arnold builds some shockingly delicious cocktails, brainstorms with his staff about new ones, and spells out what this whole "modernist cuisine" thing actually means for us serious eaters.
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Posted by Laura Togut, May 15, 2012 at 9:00 AM
[Photographs: Laura Togut]
Chef Mark Ladner of Del Posto, who is famous for his delicious high-class-yet-rustic Italian cusine and for his fantastic taste in eye wear (well, at least on Serious Eats he is) gave a hands-on demonstration of his Veal Braciole as part of the the New York Culinary Experience. You can order this dish at Del Posto, but with a little ambition, you can also make it at home.
Click through the slideshow above for a visual step-by-step guide, plus several bonus tips that you can apply to any time you're working with meat.
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Posted by Kathy YL Chan, May 14, 2012 at 4:30 PM
[Photograph: Kathy YL Chan]
Dessert Club ChikaLicious recently introduced a ton of new desserts and we'll be sure to eat them all eventually. But let's kick off Monday afternoon with these NY Malassadas ($4.95). Malassadas may as well be the Hawai'i state dessert, so you can bet I was over the top thrilled to see these on the menu. The ChikaLicious version uses a lighter, puffy, brioche-like dough. It's deep-fried and stuffed (traditional malassadas are not stuffed) with your choice of cool vanilla pastry cream or banana pudding, both stellar options. It's then dusted in cinnamon and sugar. You can eat this with two hands or fork and knife. Either way you'll make a pretty big mess, but that's what napkins are for.
Dessert Club ChikaLicious
1652 2nd Avenue, New York, NY 10028 (map)
212-475-0929
dessertclubchikalicious.com
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.
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Posted by Jessica Allen and Garrett Ziegler, May 14, 2012 at 3:30 PM
It's late afternoon and dinner is a few hours away. Where do you get a quick bite to carry you through the day? Afternoon Snack looks at quick bites to tide you over without spoiling dinner. Got a snack we should check out? Let us know. —The Mgmt.
[Photograph: Garrett Ziegler]
A couple of weeks ago, wandering idly around the Union Square Greenmarket, we spied a crowd. It was ramps, we figured, as New Yorkers go crazy for them each April. Lemming-like, we waited patiently as each wave of people broke away and dispersed. Finally it was our turn. Instead of ramps, we saw instead four little bowls of multicolored chips from Mountain Sweet Berry Farm. After eating the "Brown Butter," "Pure Pleasure," and "Crunch Indian" varieties (two named for types of potatoes, and one for what it feels like to eat them), we bought a bag of the Andes Mix ($4), a nutty melee of ruby crescent and purple Peruvian made and bagged in Roscoe, New York. OK, so it wasn't technically the afternoon, but we annihilated this bag all the same. Don't do them a dishonor with dip, don't insult them by pairing a sandwich alongside. Follow the crowds to the stand on Wednesdays, Fridays, or Saturdays, make an informed decision by tasting all the samples, and then just try not to eat the whole bag right there. We'll wager you can't.
Mountain Sweet Berry Farm
at the Union Square Greenmarket
17th Street at Broadway, New York NY 10003 (map)
212-788-7476
grownyc.org/unionsquaregreenmarket
About the authors: Jessica Allen and Garrett Ziegler write Date Night for Serious Eats: New York, as well as the blog We Heart New York.
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