tag:blogger.com,1999:blog-3954126376328762882024-03-13T10:34:21.609-04:00KikaEatsBiting into the East Village dining scene and beyondKikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-395412637632876288.post-89219453423230333422014-01-01T12:42:00.000-05:002014-01-01T12:42:31.736-05:00Bring on 2014<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XywqnPQisKY/UsRMDlcGjuI/AAAAAAAABL4/Nd-ugQ6GZto/s1600/P1070045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-XywqnPQisKY/UsRMDlcGjuI/AAAAAAAABL4/Nd-ugQ6GZto/s400/P1070045.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More of my favorite things: pomegranates, stroopwafels, Mighty Quinn's ribs, and Beurre Meuniere popcorn</td></tr>
</tbody></table>
<br />
Another new year. Another fresh start. Another opportunity to try new things - especially new food. Forget what's trending, what's hot, what latest buzz word is emblazoned on every package when shopping - and just pick up something that you've never tried before the next time you're at the farmer's market or supermarket - or my favorite place to shop, the ethnic grocery store. And don't forget to share your findings. Here's to 365 days' worth of new food adventures.<br />
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Happy New Year to all. And thanks for sharing your time with me.KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-47710697493887108412013-08-08T23:49:00.001-04:002013-08-12T09:36:08.921-04:00Cluck, yeah. Blue Ribbon Fried Chicken Hits the East Village (Almost).<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HjJqv3QKKJI/UgRX2x0WNVI/AAAAAAAABKc/E8YMZe7G2E0/s1600/P1060647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HjJqv3QKKJI/UgRX2x0WNVI/AAAAAAAABKc/E8YMZe7G2E0/s400/P1060647.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 4 piece mix comes with cucumber salad and fries</td></tr>
</tbody></table>
The early word on the bird: it's all good. It better be after waiting in a line that snaked around Second Ave. for two hours tonight. The Bromberg Bros. are getting the final kinks out of the system before officially opening the doors of <a href="http://www.blueribbonrestaurants.com/">Blue Ribbon Fried Chicken</a> to the public. Maybe this weekend, maybe next week. It just depends on when they think the staff is ready to handle the crush of crowds once they hit 'send.'<br />
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Judging from the frenzied online chatter, hoards of fans will be hitting the E. Village for the high-end chain's first chicken-only spin off. It's by the subway and it's open til 2am. Tonight the food was free. Here are the highlights:<br />
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<a href="http://3.bp.blogspot.com/-98v7km4MYZg/UgRau-RzK6I/AAAAAAAABK0/861zlyg2AWM/s1600/P1060620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-98v7km4MYZg/UgRau-RzK6I/AAAAAAAABK0/861zlyg2AWM/s320/P1060620.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-e1pZmVeo-5A/UgRaoNctQPI/AAAAAAAABKw/RTsM-6USNa0/s1600/P1060656.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-e1pZmVeo-5A/UgRaoNctQPI/AAAAAAAABKw/RTsM-6USNa0/s320/P1060656.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trio of chicken burgers</td></tr>
</tbody></table>
Fried chicken dinners come in a variety of combos or by the piece. The chicken is moist and juicy on the inside, and coated in the signature thick matzo meal crust. The crust is only lightly seasoned and definitely benefits from the flavor boost of honey-based sauces scattered on the tables. Combos come with a crisp cucumber salad and pencil thin fries. The hefty chicken burgers look tantalizing - and feedback from other diners confirmed it. <br />
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Sides and salads don't disappoint. The fried dilly beans - pickled, deep fried green beans - have a sour tang that grows on you. And the blue cheese, bacon topped iceberg wedge makes a sinful side salad.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-zw8HpFQKkWc/UgRfikQjYEI/AAAAAAAABLE/rWOKyaQ2_LU/s1600/P1060648.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-zw8HpFQKkWc/UgRfikQjYEI/AAAAAAAABLE/rWOKyaQ2_LU/s320/P1060648.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried dilly beans</td></tr>
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There are other special menu grabbers like Mexican Sprite and Coke. And for dessert, check out the ice creams in creative combos. Carrot and habanero, anyone?<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-OGbJ8zy4i94/UgRg_W6Ou7I/AAAAAAAABLU/sR_en1NRCt0/s1600/P1060629.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-OGbJ8zy4i94/UgRg_W6Ou7I/AAAAAAAABLU/sR_en1NRCt0/s320/P1060629.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Behind the magic</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-idq77O1q-e0/UgRhUxqPAzI/AAAAAAAABLc/P_w4r4F-Eh8/s1600/P1060611.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-idq77O1q-e0/UgRhUxqPAzI/AAAAAAAABLc/P_w4r4F-Eh8/s320/P1060611.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here come the crowds</td></tr>
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<em>28 E 1st Street @ Second Ave.</em><br />
<em>212 228 0404</em>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-9841314089305618462013-07-23T08:18:00.000-04:002013-07-23T08:18:57.802-04:00What's a Nanaimo Bar?<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bTs9tvBj6bo/Ue1_vm0jqmI/AAAAAAAABJ8/UPQVXfp7bDE/s1600/P1060535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-bTs9tvBj6bo/Ue1_vm0jqmI/AAAAAAAABJ8/UPQVXfp7bDE/s640/P1060535.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No bake decadance</td></tr>
</tbody></table>
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<span style="font-family: inherit;">A visit to <a href="http://www.toronto.intercontinental.com/">Toronto's InterContinental Hotel</a> introduced me to one of the all time great no bake desserts that no one's heard of. Well, no one outside of Canada, maybe. The <a href="http://en.wikipedia.org/wiki/Nanaimo_bar">Nanaimo bar</a>, named for a random Vancouver Island city, dates back to the 50s, and sandwiches some of the most decadent pairings - chocolate, vanilla custard, biscuit crust. </span></div>
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<span style="font-family: inherit;">The addition of ground almonds and coconut in a Digestives cookie base sends me into a blissful sugar coma. After sampling it off the hotel's dessert tray, I immediately Googled recipes and found myself racing to the nearest market to find the only unfamilar ingredient for most Americans: Bird's custard powder, a classic British baking item which creates an egg-free custard (and can be found in the US online at World Market and specialty retailers).</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">Skip brownies and see how this becomes your party go-to dessert. Warning: it's not low cal and you can't eat just one bar.</span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">There are many variations on the bar. This recipe has been adapted from the town's official visitors </span><a href="http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html"><span style="font-family: inherit;">site</span></a><span style="font-family: inherit;">. I used far less butter than originally listed.</span><br />
<span style="font-family: inherit;"></span><br />
<strong>Nanaimo Bars</strong><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Makes 25 bars in 8” x 8” pan<o:p></o:p></span></span></div>
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</span><br />
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<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;"><strong>Bottom Layer</strong></span></span><span lang="EN" style="font-family: "Times New Roman","serif"; mso-ansi-language: EN;"><br /><span style="font-family: inherit;">
</span></span><span style="font-family: inherit;">6 tbsp. unsalted butter, softened<br />
¼ cup sugar<br />
5 tbsp. cocoa<br />
1 egg beaten<br />
1 ¼ cups Digestive biscuit or graham crackers crumbs<br />
½ c. finely chopped almonds<br />
1 cup shredded sweetened coconut<o:p></o:p></span></div>
<span style="font-family: inherit;">
</span><br />
<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Melt first 3 ingredients in top of double boiler. Add egg
and stir to cook until thickened and glossy. Remove from heat. In a separate bowl, combine crumbs, coconut and nuts. Fold crumb mixture into melted chocolate until uniform. Press firmly and
evenly into an ungreased 8" x 8" pan. Let cool in refrigerator while
preparing next layer.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6xL2Iq5RU0Q/Ue1oN4AM9LI/AAAAAAAABJo/52FYTTFlWJw/s1600/P1060511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-6xL2Iq5RU0Q/Ue1oN4AM9LI/AAAAAAAABJo/52FYTTFlWJw/s400/P1060511.JPG" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-6xL2Iq5RU0Q/Ue1oN4AM9LI/AAAAAAAABJk/A8xHz5pzNFY/s1600/P1060511.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;"><strong> Middle Layer</strong><span lang="EN" style="mso-ansi-language: EN;"><br /><span style="font-family: inherit;"></span></span><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">6 tbsp. unsalted butter<br />1/3 cup cream or half + half<br />2 tbsp. vanilla custard powder<br />2 cups confectioner’s sugar</span></span></span></span><br />
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<span lang="EN" style="mso-ansi-language: EN;"></span><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Cream together butter, cream, custard powder, and
confectioner’s sugar. Beat until light. Spread over cooled bottom layer. Refrigerate
to set while making third layer.</span></span><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_-FyiQ5xJzs/Ue1n56SGlfI/AAAAAAAABJc/HMxtQ-kcBbk/s1600/P1060522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-_-FyiQ5xJzs/Ue1n56SGlfI/AAAAAAAABJc/HMxtQ-kcBbk/s400/P1060522.JPG" width="400" /></a></div>
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<span lang="EN" style="mso-ansi-language: EN;"></span> </div>
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<span lang="EN" style="mso-ansi-language: EN;"></span><strong><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Top Layer</span></span></strong><b><span lang="EN" style="mso-ansi-language: EN;"><br /><span style="font-family: inherit;">
</span></span></b><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">4 squares semi-sweet chocolate (1 oz. each)<br />
2 tbsp. unsalted butter<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
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<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Melt chocolate and butter over low heat. Cool. Once cool,
but still liquid, pour over second layer and chill in refrigerator. </span></span><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Cut into squares and serve chilled or at room temperature. Freezes well. Makes
25 bite sized morsels or 16 large bars.<o:p></o:p></span></span></div>
KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-86302813686081459612013-07-06T06:55:00.000-04:002013-07-06T06:55:26.292-04:00Top Made-in-NYC Finds at the Fancy Food Show<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YAPBJMLOYdU/Udbcyw57ZLI/AAAAAAAABIc/ncsBVakFvYk/s1600/LifeIce+Pyramid.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://2.bp.blogspot.com/-YAPBJMLOYdU/Udbcyw57ZLI/AAAAAAAABIc/ncsBVakFvYk/s400/LifeIce+Pyramid.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big debut for refreshing LifeIce</td></tr>
</tbody></table>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">At last weekend’s Summer Fancy Food Show, home grown vendors showed
off some of the coolest new products in a sea of 2,400 exhibitors from 80
countries, reminding us why NYC is a leading incubator for artisanal food innovation.</span></div>
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<a href="http://www.lifeice.com/"><span style="color: blue; font-family: inherit;">LifeIce</span></a><span style="font-family: inherit;"> – Creator
Paulette Fox turned personal family tragedy into a brilliant product idea. Delicious
shelf-stable mini ice cubes come in all natural flavors and are perfect for guilt
free snacking with all the benefits of superfoods including mangosteens, Yumberry
and kale. GMO-free too.</span></div>
<span style="font-family: inherit;"></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-b__0R07pHEc/UdbnRhw_ntI/AAAAAAAABI4/WayXYN0Ptrc/s1600/P1060486+-+Copy.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-b__0R07pHEc/UdbnRhw_ntI/AAAAAAAABI4/WayXYN0Ptrc/s320/P1060486+-+Copy.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2013 sofi Gold Award winner</td></tr>
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</div>
</span><div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<a href="http://www.werubyou.com/"><span style="color: blue; font-family: inherit;">We Rub You</span></a><span style="font-family: inherit;"> – I’ve been a fan of the Chung sisters’ eponymous Smorgasburg stand since they started slinging divine Korean bulgogi sliders coated in homemade sauces. <span style="mso-spacerun: yes;"> </span>Their Spicy Korean BBQ Marinade just beat out 109 other finalists to be crowned the Show’s <span style="mso-spacerun: yes;"> </span>sofi <span lang="EN" style="font-size: 11.5pt; mso-ansi-language: EN;">™</span><span lang="EN"> </span>Award for Outstanding Cooking Sauce. </span></div>
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<a href="http://www.getsauceynow.com/"><span style="color: blue; font-family: inherit;">The Saucey Sauce</span></a><span style="font-family: inherit;">
– Continuing the trend in small batch international sauces, brother and sister
duo Toan and Ken swiped their mom’s classic <i style="mso-bidi-font-style: normal;">nuoc
cham</i> recipe to inspire their line of all natural Vietnamese dressings +
marinades. The Hot Habanero KetJap packs blazing chilies into a blend of fish
sauce, garlic and tomato paste for a memorable meat marinade or topper on
sandwiches and fries. </span><br />
<span style="font-family: inherit;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Named after the Brooklyn bar where it was created, </span><a href="http://www.floydeats.com/"><span style="color: blue; font-family: inherit;">Floyd Beer Cheese</span></a><span style="font-family: inherit;"><span style="font-family: inherit;"> is the self proclaimed “must-have midnight snack cheese.” <span style="mso-spacerun: yes;"> </span>I don’t
disagree. The original flavor is similar to Southern favorite pimento cheese
but with a very important distinction: real aged cheddar is used instead of the
processed stuff.</span> </span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--ASNcoQ1ydU/Udcb6NECygI/AAAAAAAABJE/3KdB4s0eK4s/s1600/P1060449.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/--ASNcoQ1ydU/Udcb6NECygI/AAAAAAAABJE/3KdB4s0eK4s/s320/P1060449.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gourmet MitchMallow, anyone?</td></tr>
</tbody></table>
<span style="font-family: inherit;"><a href="http://www.mitchmallows.com/"><span style="color: blue; font-family: inherit;">MitchMallows</span></a><span style="font-family: inherit;"> -Why eat a boring marshmallow when you can savor a handmade MitchMallow in unorthodox flavor combos that really work. Along with more classic combos such as cinnamon dusted churros, the addictive ginger wasabi or crunch coated pretzels + beer deserve some serious attention. </span></span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Lower East Side’s </span><a href="http://rickspicksnyc.com/"><span style="color: blue; font-family: inherit;">Rick’s
Picks</span></a><span style="font-family: inherit;">, a former sofi winner, added more pickle power to his growing line in
brine with the </span><a href="http://rickspicksnyc.com/pickles/sweet-and-sassy-mix"><span style="color: blue; font-family: inherit;">Sweet
+ Sassy <span style="mso-spacerun: yes;"> </span>Mix</span></a><span style="font-family: inherit;"> Italian giardinara. </span></div>
<span style="font-family: inherit;"></span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Not every terrific product I sampled was from New York.
Other outrageous standouts, most of which are all available in NY retailers, include<a href="https://www.facebook.com/MagnoliaIceCreamUSA"> Magnolia Avocado Ice Cream</a>, a velvety tropical
dessert without cloying sweetness. </span><a href="https://bienafoods.com/roasted-chickpea-snacks/"><span style="color: blue; font-family: inherit;">Biena</span></a> <span style="font-family: inherit;">and <a href="http://www.saffronroadfood.com/">SaffronRoad</a> both make crunchy chickpea snacks in exciting flavors such as BBQ and
wasabi. I was also glad to see an old English classic from 1814 finally getting some US of A attention. <a href="http://www.colmansusa.com/">Colman's mustard</a> is one of those secret ingredients where a little goes a long way in so many savory dishes and spreads. Its fiery kick is a favorite of chefs like Nigella and Martha and worth adding to pantry staples.</span></div>
KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-42317600017066241932013-06-20T08:22:00.000-04:002013-07-18T19:10:52.715-04:00Rockaway Beach Eats Post Sandy<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NYoo7jY1LM0/UcGb2JhEyrI/AAAAAAAABHQ/C233-xrTzMI/s1600/Rockaways+++Mangosteen+015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-NYoo7jY1LM0/UcGb2JhEyrI/AAAAAAAABHQ/C233-xrTzMI/s640/Rockaways+++Mangosteen+015.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div align="center">
<span style="font-family: inherit;">Rockaway Taco standing strong - and delicious</span></div>
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<span style="font-family: inherit;"></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">Last fall Hurricane Sandy tragically tore through the
seaside community – and burgeoning foodie haven - of the Rockaways, literally sweeping
away chunks of boardwalk. As summer officially begins on Friday, here’s an
update on the current state of one of my favorite beach day destinations. </span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">
</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Xn8SONyWPB0/UcGyPrMLsTI/AAAAAAAABHk/wCFhMlSE_Pc/s1600/Queens-20130615-00088.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Xn8SONyWPB0/UcGyPrMLsTI/AAAAAAAABHk/wCFhMlSE_Pc/s400/Queens-20130615-00088.jpg" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Brand spanking new 86th St. beach concession</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">The good news is that the beach looks cleaner than ever (and
so do the revamped bathrooms). The new concrete boardwalk, part of the $140 million restoration, is underway. <a href="http://www.yelp.com/biz/rippers-far-rockaway">Rippers</a>, in the 86th St. concession building, is sporting a new lime green look and operating as normal. It's surrounded by a renovated block and gleaming overhang. But so far, it’s one
of the few remaining food vendors around after the storm.</span></div>
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<span style="font-family: inherit;">The 97th St. concession building is empty for now. </span><a href="http://www.kikaeats.com/2011/07/rockaway-beachs-cool-food-scene.html#!/2011/07/rockaway-beachs-cool-food-scene.html"><span style="font-family: inherit;">Last summer</span></a><span style="font-family: inherit;"> it was swarming with hungry hipsters eager to sample boat-sized fried fish from <a href="https://twitter.com/BoatsAndBananas">Motorboat and the Big Banana</a> to spicy Thai <em>som</em> <em>tum</em> from <a href="http://www.yelp.com/biz/ode-to-the-elephants-rockaway-beach">Ode to the Elephants</a>. For now, you'll have to venture a few blocks inland to the original <a href="http://rockawaytaco.com/">Rockaway Taco</a>. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-family: inherit;"><img border="0" height="300" src="http://1.bp.blogspot.com/-dt5AOuFtrYU/UcHFFgBZjHI/AAAAAAAABH4/ibR_2ECZZsc/s400/Rockaways+++Mangosteen+005.JPG" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;">Rockaway Taco, where the food craze began</span></td></tr>
</tbody></table>
<span style="font-family: inherit;">Rockaway Taco, a magnet for local surfers and skateboarders, started the beach food craze here. On a recent Saturday, lines were long and the fish tacos as delectable as ever. Make sure you add on the homemade pickles (the sell 'em by the jar too). But across the street stands the Rockaway <span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><a href="http://rockawayplatelunch.org/about/">Plate Lunch Truck</a></span>, a poignant reminder of the toll Sandy has taken. The truck offers up to 500 free meals daily to local residents. </span><br />
<br />
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<span style="font-family: inherit;">Word’s out that </span><a href="http://www.bungalowbarny.com/"><span style="font-family: inherit;">Bungalow Bar</span></a><span style="font-family: inherit;">, one of Rockaway’s hidden gems
and best sunset hangout on Jamaica Bay, has undergone a major refurb.</span></div>
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<span style="font-family: inherit;">Getting there is easier this summer.</span><a href="https://rockabus.com/"><span style="font-family: inherit;">The Rockabus</span></a><span style="font-family: inherit;">
is a convenient new shuttle to the beach from Lower Manhattan and Brooklyn.
Buses leave regularly on weekends.</span><span style="font-family: Calibri;"> <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<em>Note: As you hear of more Rockaway food vendors opening this summer, please write in!</em></div>
<div style='text-align:center;font-size:11px;font-family:arial;font-weight:normal;margin:10px;padding:0;line-height:normal'><a href='http://www.dwellable.com/a/2395/Oregon/Oregon-Coast/Rockaway-Beach/Vacation-Rentals' style='border:none'><img src='http://www.dwellable.com/dwellback/2395.jpg' style='width:102px;height:20px;border:none;margin:0;padding:0'><br>Rockaway Beach on Dwellable</a></div>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com1tag:blogger.com,1999:blog-395412637632876288.post-55271781972836910162013-05-21T07:51:00.000-04:002013-05-21T07:51:52.915-04:00Five Star New Orleans Seafood at The Boil<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-byaYgWns6DA/UW2E1NZBeiI/AAAAAAAABDs/IndVOeMN-qw/s1600/20130413_181505.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-byaYgWns6DA/UW2E1NZBeiI/AAAAAAAABDs/IndVOeMN-qw/s400/20130413_181505.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summertime seafood eating is here</td></tr>
</tbody></table>
<br />
It takes a lot to get New Yorkers to happily wait up to two hours for dinner served in a large plastic bag. But <a href="http://www.theboilny.com/">The Boil</a>, an exciting new seafood shack at the edge of Chinatown, deserves to pull it off. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-t7puPDILjjU/UW2J6sdthZI/AAAAAAAABD8/5tkS9ApvpKs/s1600/Fage+++The+Boil+007+(2).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-t7puPDILjjU/UW2J6sdthZI/AAAAAAAABD8/5tkS9ApvpKs/s320/Fage+++The+Boil+007+(2).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp + crawfish combo with house sauce</td></tr>
</tbody></table>
Here's why. The seafood is delicious. The value is excellent. You eat with your hands. The menu is straightforward. <br />
<br />
Seasonal Louisiana <a href="http://en.wikipedia.org/wiki/Crayfish">crawfish</a>, crab, lobster, shrimp, and clams are served by the pound or in generous combo platters. Pick a level of spiciness and your choice of sauce: lemon pepper, Old Bay, or garlic butter.The addictive house blend - a mash up of the three marinades - is the way to go.<br />
<br />
Appetizers, including oyster sliders and catfish basket, are tasty enough. But save your appetite for the ridiculously generous combos. I could barely finish my $25 bargain dinner of a pound of peel 'n' eat shrimp <em>and</em> a pound of crawfish. The dinner includes corn, potatoes and sausage. The best part is that literally everything - sides too - is dumped into a gloriously warm bag full of special sauce. The melding of natural juices, butter, and garlicky seasonings creates an unforgettable coating that could keep the entire cast of "True Blood" at bay. <br />
<br />
Fresh crawfish is in season through August (but the owners are working on getting them year round). Don't worry if you don't know how to eat the tiny crustaceans. There are instructions posted everywhere. Just make sure you aren't afraid to dig in. Literally. The mess is all part of the pleasure. They have bibs on hand. <br />
<br />
The line starts forming nightly at 5 pm. See you there. <br />
<br />
<span class="addr street-address"><em>139 Chrystie Street</em></span><br />
<div class="cross-street">
<em>Between Broome + Delancey Streets</em></div>
<div class="map-google">
<em>212 925 8815</em><br />
<em><strong><a href="http://www.theboilny.com/menu.jpg">menu</a></strong></em></div>
<br />KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com2tag:blogger.com,1999:blog-395412637632876288.post-71202554148997099882013-05-07T07:58:00.000-04:002013-05-07T07:58:33.546-04:0030-Second Greek Yogurt Chocolate Mousse<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zq3R6_nZ6IM/UW1UEs6eP5I/AAAAAAAABDc/zBizgGNv86Q/s1600/Fage+++The+Boil+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-zq3R6_nZ6IM/UW1UEs6eP5I/AAAAAAAABDc/zBizgGNv86Q/s640/Fage+++The+Boil+007.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthy chocolate mousse in 30 seconds</td></tr>
</tbody></table>
<a href="http://www.fageusa.com/">Fage</a> yogurt, or any thick Greek yogurt, can double as the base for instant, guilt-free chocolate mousse. Just add a squirt of good quality chocolate syrup. I use Trader Joe's organic <a href="http://www.fatsecret.com/calories-nutrition/trader-joes/organic-midnight-moo-chocolate-flavored-syrup">Midnight Moo</a>, which is fat free too! The yogurt's creamy tang is balanced perfectly by the sweetness of liquid chocolate.<br />
<br />
It's super rich, so a few spoonfuls go a long way. I take 2 big tablespoons of 2% Greek yogurt (must be Greek), squirt about a teaspoon (or to taste) of chocolate syrup onto it. Stir well and serve. That's it. If you have time, chill for an hour or so to thicken it. If you want to be fancy, add a chocolate swirl on top. For variations when you're not counting calories, you can add toasted coconut or granola too. <br />
<br />
It's pretty addictive and completely effortless.KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com1tag:blogger.com,1999:blog-395412637632876288.post-7744623896563884382013-04-24T04:57:00.000-04:002013-04-24T04:57:11.247-04:00New Malai Marke Hits the Mark<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-FeVXdSw5MpY/UXbDMlDN16I/AAAAAAAABFk/qEspHEytD0E/s1600/Hot+Sauce+Expo+++Malai+Marke+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-FeVXdSw5MpY/UXbDMlDN16I/AAAAAAAABFk/qEspHEytD0E/s400/Hot+Sauce+Expo+++Malai+Marke+007.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A Malai Marke Indian feast</span></td></tr>
</tbody></table>
<span style="font-family: inherit;">East Village newcomer <a href="http://malaimarke.com/">Malai Marke</a> is northern Indian slang for "a dash of cream." But there's nothing slight about its impact on the E. 6th Street block known as Curry Row. In fact, its celebration of authentic regional
specialties has given waning Curry Row a much needed</span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Calibri;"> </span></span><span style="font-family: inherit;">facelift. Co-owner Roshan Balan calls
it a ‘flavor explosion,’ and he’s right. </span><br />
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;">A tour around the menu introduces diners to hard to find coastal delicacies from Goa, Kerala and Mangalore, all richly influenced by Portuguese settlers. Try the coconutty chicken xacuti and fish ambotik<span style="font-family: "Times New Roman","serif"; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">. </span></span>Murgh makhani and Malai Marke paneer, two signature dishes by chef/co-owner Shiva Natarajan, are robust twists on classics butter chicken and butter paneer. Lamb madras, a staple dry curry on Indian menus, benefits from quality meat and fresh curry leaves. Fresh chili and red onions add another layer of flavor to classic naan. It's the ideal place to venture off the beaten curry path and try something new. You really can't go wrong. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6xafYcoSy2w/UXbzUx7O8YI/AAAAAAAABF0/owpqkVLj2uE/s1600/Malai+Marke+exterior+002.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-6xafYcoSy2w/UXbzUx7O8YI/AAAAAAAABF0/owpqkVLj2uE/s320/Malai+Marke+exterior+002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Malai Marke on E. 6th St.</td></tr>
</tbody></table>
<br />
Interiors by Thida Thong Thai are stylishly casual with copper pots from the company warehouse lining the exposed brick walls. And the open kitchen maintains the connection with diners.<br />
<br />
Malai Marke is bound to be a stalwart in the team's fleet of restaurants includes Chola, Dhaba, and Thele Wala. <br />
<br />
The $9 a la carte lunch special, which comes with two sides and naan, is one of the best steals in the East Village, too. Now you know.<br />
<br />
<em>318 E. 6th Street</em><br />
<em>Between 1st + 2nd Aves</em><br />
<em>212 777 7729</em>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-60516300920658720592013-04-22T08:05:00.003-04:002013-09-19T08:10:32.890-04:00Fans Fired Up for NYC Hot Sauce Expo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Hn3Ub0FOJWA/UXRVglc0wjI/AAAAAAAABFU/8xAz_QSg9s8/s1600/Hot+Sauce+Expo+++Malai+Marke+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Hn3Ub0FOJWA/UXRVglc0wjI/AAAAAAAABFU/8xAz_QSg9s8/s400/Hot+Sauce+Expo+++Malai+Marke+004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot sauce lovers united at Williamsburg's waterfront</td></tr>
</tbody></table>
My taste buds are still tingling from this weekend's fiery debut of the NYC Hot Sauce Expo. Dozens of incendiary blends with wickedly enticing names like <a href="http://www.evilseedsauces.com/">Evil Seed</a>, <a href="http://dragonsbloodelixir.com/">Dragon's Blood Elixer</a>, and <a href="http://puckerbuttpeppercompany.com/">PuckerButt</a> competed for the local Oscars of hot sauces - the Screaming Mi Mi Awards. <br />
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<div style="text-align: left;">
And to sop up the heat, there was no shortage of tasty vittles from, among others, two East Village newcomers. <a href="http://empirebiscuitnyc.com/">Empire Biscuit,</a> a 24-hr Southern biscuit shop opening soon in Alphabet City, was doling out fried green tomatoes topped with gooey smoked mozzarella. The upcoming 14th Street addition, <a href="https://www.facebook.com/pages/The-Nugget-Spot/368740136542045">The Nugget Spot</a>, wowed with their gourmet Southern fried chicken nuggets and special sauces.</div>
<br />
For booze options, KikaEats got to help crown the winning Negra Modelo michelada competition to Crown Heights' <a href="http://franklinparkbrooklyn.com/">Franklin Park</a>.Other local thirst quenchers included <a href="http://murphsfamous.com/">The Murph's Famous Blood Mary Mix</a> from Connecticut and whiskey passion fruit cocktails from <a href="http://www.tiradorum.com/Home.html">Tirado</a>, the Bronx's first distillery.<br />
<br />
Set along the Williamsburg waterfront, and right next to a bustling <a href="http://www.kikaeats.com/2012/06/smorgasburg-saturdays.html#!/2012/06/smorgasburg-saturdays.html">Smorgasburg</a>, the setting couldn't have been more perfect. No doubt this expo will be hotter than ever next year.<br />
<br />
An afternoon in pictures:<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7wehqAmq-KM/UXRL2V7PfqI/AAAAAAAABEk/SmT6V88Cr20/s1600/Hot+Sauce+Expo+++Malai+Marke+059.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-7wehqAmq-KM/UXRL2V7PfqI/AAAAAAAABEk/SmT6V88Cr20/s320/Hot+Sauce+Expo+++Malai+Marke+059.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bhut means ghost</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QjCqKEPsizI/UXRLfcEva1I/AAAAAAAABEc/_P79t1fLmOU/s1600/Hot+Sauce+Expo+++Malai+Marke+056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QjCqKEPsizI/UXRLfcEva1I/AAAAAAAABEc/_P79t1fLmOU/s320/Hot+Sauce+Expo+++Malai+Marke+056.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deliciously evil</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jQOhCT0VdeE/UXRMLkJYC1I/AAAAAAAABEw/slsTJ-JDNX8/s1600/Hot+Sauce+Expo+%252B+Malai+Marke+033.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-jQOhCT0VdeE/UXRMLkJYC1I/AAAAAAAABEw/slsTJ-JDNX8/s320/Hot+Sauce+Expo+%252B+Malai+Marke+033.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Alphabet City's Southern newcomer<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0DTLXjwq6fA/UXRTPj7fOlI/AAAAAAAABFE/wAMKLNjy8uk/s1600/Hot+Sauce+Expo+++Malai+Marke+047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-0DTLXjwq6fA/UXRTPj7fOlI/AAAAAAAABFE/wAMKLNjy8uk/s400/Hot+Sauce+Expo+++Malai+Marke+047.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bloody Mary, anyone?</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2kMTB0k_CCQ/UXRTz8AxwYI/AAAAAAAABFM/ebJOlwpRHyU/s1600/Hot+Sauce+Expo+++Malai+Marke+080.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-2kMTB0k_CCQ/UXRTz8AxwYI/AAAAAAAABFM/ebJOlwpRHyU/s400/Hot+Sauce+Expo+++Malai+Marke+080.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Screaming Mi Mis for Oregon's <a href="http://nwelixirs.com/">NW Elixers</a></td></tr>
</tbody></table>
<br />KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com2tag:blogger.com,1999:blog-395412637632876288.post-23619973591541291372013-04-15T07:44:00.000-04:002013-07-23T20:10:17.724-04:00The Charm of Zoe <div class="separator" style="clear: both; text-align: left;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.zoerestaurantnyc.com/" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-Y1bl6sTzEaY/UWlzDlF6NhI/AAAAAAAABCE/S2izLqbwgsc/s400/Malai+Marke+++Zoe+005.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Zoe's enticing take on Middle Eastern shakshuka</em></td></tr>
</tbody></table>
<a href="http://www.zoerestaurantnyc.com/">Zoe</a> is a ray of sunshine on a tiny, quiet block of Eldridge St. I stumbled upon it a few weekends ago while taking a midday shortcut through the Lower East Side. <br />
<br />
I heard it first. Windows open, the place was bustling with chatter, people spilling onto the street. Then I noticed the chalkboard sidewalk sign: fried chicken and blueberry pancakes. Ultimate sweet-salty. My kinda brunch.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rt2jQRu9-5g/UWru3N6Ls-I/AAAAAAAABCk/6afNabHZsbM/s1600/Malai+Marke+++Zoe+007.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rt2jQRu9-5g/UWru3N6Ls-I/AAAAAAAABCk/6afNabHZsbM/s320/Malai+Marke+++Zoe+007.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Homemade creamy labne with granola and apricots</em></td></tr>
</tbody></table>
Readers know I am not a fan of the average boozy, prix fixe brunch - cheap drinks, forgettable eggs. Nothing tastes duller. <br />
<br />
Chef-owner <a href="http://www.bravotv.com/chef-academy/bio/zoe-feigenbaum">Zoe Feigenbaum</a> must agree. Everything on her globally inspired a la carte brunch menu competes for attention. Over a fresh ginger lemonade, I agonized between the Mexican shrimp and eggs ($15), the full Irish breakfast ($16), and aforementioned pancakes and fried chicken (which is not actually listed on the brunch menu but always available). On a whim, I settled for the hearty Moroccan poached eggs ($15), a surprisingly mild shakshuka livened with grilled haloumi, eggplant and merguez.<br />
<br />
My friend Barbara gushed over her homemade labne (strained yogurt) with granola and cooked apricots. From the flowers down to the cocktail garnishes lining the bar, everything looks fresh and sunny. Service can be scattered, but on a lazy Sunday, nothing should feel rushed anyway.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-0QBDLUsyumA/UWsO2dBR1gI/AAAAAAAABC8/-GLAvCmy0NY/s1600/Malai+Marke+++Zoe+016.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0QBDLUsyumA/UWsO2dBR1gI/AAAAAAAABC8/-GLAvCmy0NY/s320/Malai+Marke+++Zoe+016.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Zoe</em></td></tr>
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<em></em><br />
<em>345 Eldridge Street</em><br />
<em>Between E. Houston + Stanton Sts.</em><br />
<em>646 559 5962</em><br />
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<a href="http://www.dwellable.com/a/4029/New-York/New-York-City/Manhattan/Vacation-Rentals" style="border: currentColor;"><img src="http://www.dwellable.com/dwellback/4029.jpg" style="border: currentColor; height: 20px; margin: 0px; padding: 0px; width: 102px;" /><br />Manhattan on Dwellable</a></div>
KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com3tag:blogger.com,1999:blog-395412637632876288.post-13227995256346900442013-03-25T07:56:00.000-04:002013-04-18T15:46:11.380-04:00Dumpling Odyssey in Flushing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Nz-KvjHmDpk/UUYNY6Ec__I/AAAAAAAABBM/LV0GeNmdafc/s1600/20130310_125018+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Nz-KvjHmDpk/UUYNY6Ec__I/AAAAAAAABBM/LV0GeNmdafc/s400/20130310_125018+(2).jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Bear's award-winning wontons</td></tr>
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Love Chinese dumplings? Have 2-3 friends who share this passion? Get yourself to downtown Flushing this spring for a walking tour of some of the finest cheap eats around.<br />
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A few months ago, Serious Eats published an <a href="http://newyork.seriouseats.com/2013/02/essential-best-chinese-dumplings-flushing-queens.html">essential Flushing dumpling guide</a>. Use it as a starting point, but get inspired to digress as we did on a recent afternoon in this vibrant eating Mecca, where 80% of businesses are either Chinese or Korean owned. For ease of splitting, keep your group to 3 or 4 people as most dumpling servings are by the dozen. And everything is within a few block radius of the Main St.-Roosevelt Ave. intersection.<br />
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<a href="http://www.yelp.com/biz/white-bear-flushing">White Bear</a> is the perfect starting point and has quite a following. Just two blocks from the Flushing 7 train station. Unassuming is an understatement. There's practically no seating in this mom + pop shop. It doesn't matter because it takes seconds to polish off the exceptional pork + cabbage wontons in hot oil ($4.50/dozen). The bits of pickled veggies and chili add just the right depth of flavor. It's very tempting to order a second dozen, but refrain, because there is so much more ahead.<br />
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Next stop is the food court wonderland on the ground floor of New World Mall. I recently visited Bangkok where the mall food courts tempted me at every turn. That same rush came right back here. Pork dumplings at <a href="http://www.yelp.com/biz/sliced-noodles-flushing">Sliced Noodle</a> are first steamed then fried in a thin pancake batter base for added texture. <br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TQVLwN5_7lY/UUYvBEzwQ5I/AAAAAAAABBc/eMb4Nc51vBQ/s1600/003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TQVLwN5_7lY/UUYvBEzwQ5I/AAAAAAAABBc/eMb4Nc51vBQ/s320/003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced Noodle's pork dumplings</td></tr>
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At the rear end of sunny Maxim Bakery sits a Taiwanese dumpling counter called <a href="http://www.yelp.com/biz/my-sweet-home-dumpling-flushing">My Sweet Home</a>. Sweet it is. Dig in to an order of cigar shaped pork and leek fried dumplings with a side of cold eggplant in bean sauce. Dumplings are just excellent - meaty and greaseless.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-uj0l_H6jHBw/UUYvwiaaFTI/AAAAAAAABB0/yB2429FY_cI/s1600/013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-uj0l_H6jHBw/UUYvwiaaFTI/AAAAAAAABB0/yB2429FY_cI/s320/013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Excellent eats from My Sweet Home </td></tr>
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As a detour, it would be a shame if you left Flushing without trying the $1 Peking duck bun at the <a href="http://www.yelp.com/biz/peking-duck-sandwich-stall-flushing">Peking Duck Sandwich</a> stall. So make a pit stop for a two-bite pillow of meaty goodness.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g2txszhcrDE/UUYvN5hZtZI/AAAAAAAABBk/nE80jDgvHsw/s1600/025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-g2txszhcrDE/UUYvN5hZtZI/AAAAAAAABBk/nE80jDgvHsw/s320/025.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The famous Flushing $1 Peking duck bun</td></tr>
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Our final stop was <a href="http://www.biang-nyc.com/">Biang</a>, the upscale sister restaurant to Jason Wang's <a href="http://www.xianfoods.com/">Xi'an Famous Foods</a> chain. Biang is casually hip. Chunky wooden tables, and exposed brick and lighting keep a trendy crowd streaming in all afternoon. Here the spicy cumin chicken skewers and spicy and sour lamb dumplings do not disappoint. Wash down the tingling heat with sweet + sour hawberry tea. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ZDwS5yMPPYE/UUYvXvJT0rI/AAAAAAAABBs/p4Z2k7GrywA/s1600/028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ZDwS5yMPPYE/UUYvXvJT0rI/AAAAAAAABBs/p4Z2k7GrywA/s320/028.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stylish Biang has a terrific menu </td></tr>
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Before leaving Flushing, poke around the shops or hit the massive Asian supermarkets including <a href="http://www.skyfoods.com/">Sky Foods</a> and <a href="http://www.newworldmallny.com/jmart">Jmart</a>.<br />
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<em>White Bear</em><br />
<em>135-02 Roosevelt Ave.</em><br />
<em></em><br />
<em>Sliced Noodle</em><br />
<em>136-20 Roosevelt Ave.</em><br />
<em>New World Mall food court #12</em><br />
<em></em><br />
<em>My Sweet Home</em><br />
<em>136-76 Roosevelt Ave.</em><br />
<em></em><br />
<em>Peking Duck Sandwich Stall</em><br />
<em>Main St. + 40th Rd.</em><br />
<em></em><br />
<em>Biang</em><br />
<em>41-10 Main St.</em>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com4tag:blogger.com,1999:blog-395412637632876288.post-78143397573512766932013-03-15T08:04:00.000-04:002013-07-25T14:42:30.415-04:00An Afternoon at Bab al Yemen<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jxXQvTDM9oY/US5bSiGEuRI/AAAAAAAABAM/emdErWOndH8/s1600/Yunnan+Kitchen+++Bab+al+Yemen+++Mighty+Quinns+026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-jxXQvTDM9oY/US5bSiGEuRI/AAAAAAAABAM/emdErWOndH8/s400/Yunnan+Kitchen+++Bab+al+Yemen+++Mighty+Quinns+026.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow roasted lamb haneeth over rice and veggies</td></tr>
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When my group of 18 curious diners poured into tiny <a href="http://www.babalyemenbrooklyn.com/">Bab al Yemen</a> in Bay Ridge for Sunday lunch, we were eager novices to Yemeni food. It paid off.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Z7HpD2DUgWQ/UUI3hmjyTtI/AAAAAAAABAs/pU96cRESsOs/s1600/Yunnan+Kitchen+++Bab+al+Yemen+++Mighty+Quinns+008.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Z7HpD2DUgWQ/UUI3hmjyTtI/AAAAAAAABAs/pU96cRESsOs/s320/Yunnan+Kitchen+++Bab+al+Yemen+++Mighty+Quinns+008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scoop up lamb segar with brick oven bread</td></tr>
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Our server Viktoria didn't skip a beat in knowing what to suggest for the table. A selection of their most popular appetizers followed by a variety of classics. First came the luscious bread. Blistering loaves of fresh brick oven flat bread. We started ripping it apart even before the appetizers arrived. No matter. Baskets were constantly replenished. The bread is a staple to the cuisine, used as much as a utensil as a filling carb. <br />
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Soon after, platters of hummus, each crowned with a fragrant meaty mixture, arrived. One held a giant scoop of <em>lamb segar</em>, tender morsels of spiced meat sauteed with tomatoes and onions. The second, <em>curry yamaani</em>, was our chef's inventive take on a mellow coconut chicken. It all required scooping with chunks of bread. I could have dined on the appetizers alone. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-XliXaLzXkK4/UUJsCTB2OEI/AAAAAAAABA8/OsbHEDvAqMk/s1600/Yunnan+Kitchen+++Bab+al+Yemen+++Mighty+Quinns+013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-XliXaLzXkK4/UUJsCTB2OEI/AAAAAAAABA8/OsbHEDvAqMk/s320/Yunnan+Kitchen+++Bab+al+Yemen+++Mighty+Quinns+013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mild coconut chicken curry yamaani</td></tr>
</tbody></table>
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But wait, there's more. Lots more. A Yemeni omelet of ground meat and diced veggies was served in a piping hot casserole, allowing the freshly cracked egg to cook before your eyes. The <em>fattah b'lahm</em>, a baked lamb which incorporated flat bread with the jus, was so much more than soggy bread. It was hearty and full of flavor. Only the <em>fahsah</em>, a traditional watery lamb soup, turned up bland in comparison to the other excellent dishes.<br />
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The bill finally arrived. Under $20 a head. An impossible price for an afternoon of jovial gluttony. At the end of our epic meal, I pulled aside our obliging server with the beautiful black locks and kohl rimmed eyes to sum up exactly what makes up typical Yemeni cuisine. She threw up her hands and said, "I don't know. I'm Polish!" Love it. <br />
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<em>413 Bayridge Ave.</em></div>
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<em>Brooklyn, NY</em></div>
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<em>718 943 6961</em></div>
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<em>Open daily 10 am - 11 pm</em></div>
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<em>Friday 2pm - midnight</em></div>
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<a href="http://www.urbanspoon.com/r/3/1548646/restaurant/New-York/Bay-Ridge/Bab-Al-Yemen-Brooklyn"><img alt="Bab Al Yemen on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1548646/minilogo.gif" style="border: currentColor; height: 15px; padding: 0px; width: 104px;" /></a>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com1tag:blogger.com,1999:blog-395412637632876288.post-27590600198998934472013-01-01T13:13:00.000-05:002013-04-14T22:45:17.146-04:00Happy New Year<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-msA4ZMuIotA/UWtphnYXJvI/AAAAAAAABDM/ygQeR-B8OK8/s1600/Manhattan-20130101-00074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-msA4ZMuIotA/UWtphnYXJvI/AAAAAAAABDM/ygQeR-B8OK8/s320/Manhattan-20130101-00074.jpg" width="320" /></a></div>
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Ringing in 2013 with a few of my favorite eats: sweet and sour tamarind snacks from Thailand, shrimp cocktail, roasted anchovies from Thailand (high in calcium), and Trader Joe's "Good and Plenty."<br />
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My recent visit to Thailand and Cambodia reminded me how adventure travel ignites my appetite like nothing else. I can't wait to share my Southeast Asian food experiences and wish you all adventurous appetites this year. KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-47771107853079498322012-11-02T09:21:00.001-04:002013-04-14T08:40:50.769-04:00Skipping Sandy while Skipping Time<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-f607wVAtM_c/UWqjQCAFsLI/AAAAAAAABCU/0MhJKD7aZ_0/s1600/Hong_Kong_International_Airport_night%5B1%5D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-f607wVAtM_c/UWqjQCAFsLI/AAAAAAAABCU/0MhJKD7aZ_0/s400/Hong_Kong_International_Airport_night%5B1%5D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hong Kong International Airport by Shizhao</td></tr>
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This is not how the journey to Thailand and Cambodia was meant to be. I was planning on using my last few days to plan, research, take care of the laundry list of final details (including a wax). Hurricane Sandy erased all of my best laid plans. <br />
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Instead, I spent my last sleepless night in the devastated East Village going to bed at 7:30 by candlelight, tossing and turning in the din of police headlights, hoping that I would actually get on a flight to Bangkok okay. I got a goodbye hug from my nephew and later from my friend Beth last night. They both stood outside my dark building yelling out my name until I came to the window. No phone, no text, no buzzer could announce a visiting guest in the aftermath of Sandy. They climbed the stairs in the darkness (no working elevator), armed with the requisite East Village accessory - the flashlight. <br />
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This morning, I waited til the sun came up, hastily packed and then headed to the fridge. I got a big garbage bag and threw out a wealth of half rotting goodies in the freezer - my recently made coconut pumpkin muffins, homemade chorizo mushroom pizza, my perfected recipe for turkey burgers, frozen meats of all kind, Thai chilis grown by my friend Laura's mother, and the coveted Trader Joes pumpkin ice cream. It's seasonal. So much for that.<br />
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I prayed that my ride to the airport would turn up as I had no way of contacting the shuttle van if it was running late (no phone service, no emails). Thankfully, at 10 am, with the aid of my neighbors who held a flashlight as I lugged my bag down the dark flights of stairs, I spotted the waiting van, and just like that, was whisked out of darkness and Sandy's wrath. Got to JFK in under an hour.<br />
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I am at the Hong Kong airport now, skipping time, waiting for my flight to Bangkok. It's just past 8 pm. Excited for the big lights of Bangkok to come into view. And for the meals to begin. But with a part of me so pained by the sorrow I just left behind. KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com1tag:blogger.com,1999:blog-395412637632876288.post-57010913132720768722012-10-03T07:40:00.000-04:002012-10-03T07:40:41.343-04:00Exploring Toronto's St. Lawrence Market<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Sr-dVgEQJTg/UGuAfrC8KDI/AAAAAAAAA7E/qAUpoa-J5Kg/s1600/Willy+Wall+PI+Vendys+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Sr-dVgEQJTg/UGuAfrC8KDI/AAAAAAAAA7E/qAUpoa-J5Kg/s400/Willy+Wall+PI+Vendys+002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The real deal: authentic Canadian peameal bacon sandwich</td></tr>
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Only two ingredients are needed to make a peameal bacon sandwich, one of life's greatest edible pleasures: bacon and a soft roll. So why is it that this culinary masterpiece can only be found in Canada? <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rYKcyIU5mb4/UGuEOmMeXTI/AAAAAAAAA7s/N24Y8pMD88A/s1600/Willy+Wall+PI+Vendys+025.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-rYKcyIU5mb4/UGuEOmMeXTI/AAAAAAAAA7s/N24Y8pMD88A/s320/Willy+Wall+PI+Vendys+025.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh peameal bacon by the pound</td></tr>
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It's hardly worth arguing over and just an excellent excuse to head to Toronto (which I must do for the annual <a href="http://www.kikaeats.com/2011/09/good-eats-from-toronto-international.html">Toronto International Film Festival</a>) and b-line straight to <a href="http://www.stlawrencemarket.com/">St. Lawrence Market</a>. One of the world's great markets, this vast gastronomic hub boasts hundreds of types of seafood, cheeses, oils, fruits, vegetables and international delicacies. It's also the market of choice for Toronto's top chefs, sitting on the original City Hall site.<br />
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And it's where you can find the famous, and many argue, <em>best</em> peameal bacon sandwich ($5.75) at <a href="http://www.urbanspoon.com/r/10/1345013/restaurant/St-Lawrence-Market-Old-Town/Carousel-Bakery-Toronto">Carousel Bakery</a>. Just look for the lines.<br />
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What Americans call "Canadian bacon," as in the flaccid meat in an Egg McMuffin, has no resemblance to the real deal. It's lean, slow cured pork loin rolled in cornmeal. Once grilled, the coating add a lovely crunch to the sweet-salty bacon. Historically, the meal was originally ground yellow peas, which was used as a preservative. If I weren't flying home, I'd have bought a hunk of bacon in a heartbeat.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WujXcAAyuRE/UGubA8ktFZI/AAAAAAAAA80/sTxG_BhIJz8/s1600/Willy+Wall+PI+Vendys+012+(2).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-WujXcAAyuRE/UGubA8ktFZI/AAAAAAAAA80/sTxG_BhIJz8/s320/Willy+Wall+PI+Vendys+012+(2).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh grilled salmon</td></tr>
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Once fortified, meander along the two floors of eye opening, crave inducing goodies. Multiple gourmet bars lay out a superb array of Mediterranean staples: stuffed prosciutto rolls, grape leaves, olives, and all kinds of tapenades and spreads.<br />
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If you're ready for lunch, head to the back of the main floor to <a href="http://www.bustersseacove.net/">Buster's Sea Cove</a> for the fresh "catch of the day." Part of the fun is taking a seat at the counter and watching the lively chefs in action. Your chances of snagging a prime spot are better on a weekday. Go for the grilled swordfish or fish + chips. Buster's also operates a year-round food truck serving lobster rolls and fish tacos. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-x9PfJry8zqU/UGub9GdPfHI/AAAAAAAAA88/dDh3-HxZ0V0/s1600/Willy+Wall+PI+Vendys+029.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-x9PfJry8zqU/UGub9GdPfHI/AAAAAAAAA88/dDh3-HxZ0V0/s320/Willy+Wall+PI+Vendys+029.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Make sure to sample and stock up</td></tr>
</tbody></table>
The newer North Market is located across the street. This building houses up and coming food artisans including <a href="http://toorshifoods.com/">Toorshi Foods</a>, a purveyor of delicious Armenian pickled vegetables. Owner Hratch Vartanian will gladly offer samples, which add zing to sandwiches (especially hummus) or in salads. They make great gourmet gifts too.<br />
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Speaking of pickles, I spotted local Brooklyn favorite, <a href="http://www.mcclurespickles.com/">McClure's Pickles</a>, at the market too. The best from around the world, indeed. <br />
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<em>St. Lawrence Market</em><br />
<em>92 Front Street East</em><br />
<em>Tuesday - Thursday, 8am -6pm</em><br />
<em>Fridays, 8am - 7pm</em><br />
<em>Saturdays, 5am - 5pm</em><br />
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KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com1tag:blogger.com,1999:blog-395412637632876288.post-35832034295047542962012-09-18T09:17:00.001-04:002012-09-18T09:17:52.144-04:00Vendy Awards Crown Best of NYC Street Food<br />
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<tr><td class="tr-caption" style="text-align: center;">Winning street food looks like this: Best Market Vendor winner Lumpia Shack</td></tr>
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Saturday, under a bright blue, blustery sky, I was, um, stranded on Governors Island with nearly 2,000 other eager foodies with nothing else to do but eat our way through 24 of the best street food vendors in NYC. The two dozen contenders, selected from the area's 10,000 mobile chefs, is a rarefied group. And for the past eight years, the <a href="http://streetvendor.org/vendys/finalists/">NYC Vendy Awards</a> have honored our city's rich, diverse street food culture with a day-long celebration. <br />
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Winner of the top prize, the Vendy Cup, went to <a href="http://vimeo.com/48275697">Piaztlan Authentic Mexican</a>, whose rich, complex flour tacos and homemade salsas begged for more.<br />
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The People's Taste Award went to <a href="http://www.cinnamonsnail.com/">The Cinnamon Snail</a>, a significant nod to the truck's inventive vegan food and desserts (chamomile donuts with lavender glaze are sinfully good). <a href="http://www.lumpia-shack.com/">Lumpia Shack</a> took home the Best Market Vendor prize for its delicate Filipino spring rolls. <a href="http://meltbakery.com/">Melt Bakery</a> won Best Dessert for its creamy ice cream sandwiches, and <a href="http://www.philssteaks.com/">Phil's Steaks</a> was recognized as Rookie of the Year for its authentic Philly cheesesteaks. <br />
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<tr><td class="tr-caption" style="text-align: center;">Baby Got Back Ribs galore</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Award-winning vegan delicacies from The Cinnamon Snail<br />
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<tr><td class="tr-caption" style="text-align: center;">And Cinnamon Snail's vegan desserts</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Savory roti making at Parantha Alley</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Piaztlan Authentic Mexican's Vendy Cup winning tacos </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Juicy Chinese Mirch momo</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pestle and Mortar's lobster ceviche</td></tr>
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KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-6288040814064270342012-07-05T06:37:00.001-04:002012-07-05T06:37:58.134-04:00Three Great Brunches on the Bowery<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-S2aiXHlMl70/T96W_73-_8I/AAAAAAAAA3o/9mRRCqHstKc/s1600/Manhattan-20120520-00137+(2).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-S2aiXHlMl70/T96W_73-_8I/AAAAAAAAA3o/9mRRCqHstKc/s400/Manhattan-20120520-00137+(2).jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pulino's smoked trout salad and eggs</td></tr>
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Dining options on the Bowery have simply taken off and that includes some standout brunches.Those who've dined with me know that a brunch menu had better offer more than a standard plate of eggs, bacon and home fries to get my attention. Enter <a href="http://www.pulinosny.com/">Pulino's</a>, <a href="http://peelsnyc.com/">Peels</a> and <a href="http://www.hechoendumbo.com/">Hecho en Dumbo</a>. <br />
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I never used to consider a pizza joint for brunch. Not anymore. Pulino's not only serves a worthy weekend brunch, but it's one of a few neighborhood restaurants that offers a proper weekday breakfast too. Dominating the corner at E. Houston, interiors feature Keith McNally's trademark subway tiles. It's friendly and airy, perfect for groups and families. The unusual smoked trout salad and eggs ($15) looks like a giant bagel with the works, but is light and satisfying. For a heartier option, try the cheesy skillet baked eggs and fettunta (garlic bread). <br />
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<tr><td class="tr-caption" style="text-align: center;">Peels build-a-biscuit piled high</td></tr>
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Peels is southern comfort on a plate. So what if everyone looks like they walked out of "Gossip Girl"?<br />
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If the weather's nice, snatch one of the few coveted outdoor tables. The build-a-biscuit is a classic breakfast sandwich that starts with one beautiful buttermilk biscuit. Then choose your vice. Eggs with bacon, ham, sausage? Smothered in red eye gravy? All up to you. All worth the calories. Peels is also open for breakfast during the week.<br />
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<tr><td class="tr-caption" style="text-align: center;">A hearty Mexican chilaquiles verdes</td></tr>
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Hecho en Dumbo has been serving a consistently delicious and buzzy brunch since opening two summers ago. Not to mention a great value.<br />
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A $17 prix fixe gets you an authentic Mexican dish - sweet or savory - served with a cocktail or fresh non-alcoholic beverage.They always greet you with a little plate of deliciousness to start. Sometimes it's tiny palmiers, other times fresh mini sweet buns. I'm partial to the stew-like chilaquiles verdes, featuring corn tortillas and a fried egg layered with shredded chicken and a spicy tomatillo sauce. <br />
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<em><a href="http://www.pulinosny.com/">Pulino's</a></em><br />
<em>282 Bowery @ E. Houston</em><br />
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<em><a href="http://peelsnyc.com/">Peels</a></em><br />
<em>325 Bowery between E 2nd St + Bleecker</em><br />
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<em><a href="http://www.hechoendumbo.com/">Hecho en Dumbo</a></em><br />
<em>354 Bowery between E 3rd + E 4th Sts</em>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com2tag:blogger.com,1999:blog-395412637632876288.post-56094351566409747182012-06-20T07:53:00.000-04:002012-06-20T07:53:36.845-04:00Delicious 'Lunch Hour NYC' Exhibition Opens<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><em>Automat, 977 Eighth Ave, Manhattan. Berenice Abbott, 1936</em><br />
<em>Courtesy NYPL The Miriam and Ira D. Wallach Division of Art</em></td></tr>
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I love the New York Public Library even more now after catching a preview of its newest exhibition <em><a href="http://exhibitions.nypl.org/lunchhour/exhibits/show/lunchhour">Lunch Hour NYC</a></em>. This free exhibition opens Friday and celebrates the modern history of the mid day meal that NY virtually invented. <br />
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Power lunches, the rise of the Automat, cafeterias, the soda fountain, school lunches, the 10 cent meal, the first cooking school--it's all in here. Brought to life with dozens of fascinating displays and memorabilia. And it all reflects the evolving yet enduring relationship that work obsessed and time strapped New Yorkers have always had with food. The modern lunch had to be quick, filling and inexpensive.<br />
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<span style="font-size: x-small;"><em>Video preview of exhibition</em></span></div>
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A highlight is the Golden Age of the Automat, created by Horn & Hardart, and considered a wonder of the city. Its fancy flagship location opened in Times Square in 1912 and became an instant marvel. A nickel in a slot would get you a hot, fresh, delicious meal from a machine. H&H dishes included lobster Newberg and beef Burgundy from a Cordon Bleu chef. It was the most successful restaurant operation in the country. And the exhibition includes a restored wall of Automat machines, including the back end where all the magic happened.<br />
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Other items not to miss:<br />
<ul>
<li>The personal, annotated copy of Noah Webster's dictionary, noting the entry for "lunch."</li>
<li>A 1932 menu listing sushi (debunking the thought that sushi first appeared in NYC restaurants in the 1960s.) </li>
<li>Pages from the Horn & Hardart restaurant manager's book, instructing managers on preparing menu items and managing the shop</li>
<li>Menus from Delmonico's, where the power lunch was born in 1837</li>
<li>A "10 cent meal" display showing how tenement mothers fed their families on pennies a day</li>
<li>A mid 1900s business map of Midtown Manhattan, noting all of the eateries around Fifth Avenue and 42nd Street</li>
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The exhibition continues through February 17, 2013. If you've ever eaten lunch in the city, don't miss it. Check <a href="http://exhibitions.nypl.org/lunchhour/exhibits/show/lunchhour">here</a> for related programs.<br />
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<em>Free public tours Monday-Saturday at 12:30 and 2:30 pm and on Sundays at 3:30 pm.</em>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com2tag:blogger.com,1999:blog-395412637632876288.post-2706611030103702292012-06-14T08:01:00.000-04:002012-06-14T20:08:52.827-04:00Mission Chinese<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bcLMjkuP6R8/T9m92vcxKeI/AAAAAAAAA3I/YTuieSTOqME/s1600/Smorgasberg+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-bcLMjkuP6R8/T9m92vcxKeI/AAAAAAAAA3I/YTuieSTOqME/s320/Smorgasberg+005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kung Pao pastrami (front) and pork jowl with radishes </td></tr>
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Eating at <a href="http://www.missionchinesefood.com/">Mission Chinese</a>, the hottest new restaurant in the hood, is like going to a hipster house party. With really good food. Upon arrival for dinner, you're asked to help yourself to the beer keg while you wait. And there will be a wait, spilling onto Orchard St. That gesture in itself sets the tone for the place. They care.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sichuan pickled vegetables</td></tr>
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It's a good time to take a peek into the open kitchen, where you may catch a glimpse of chef <a href="http://www.huffingtonpost.com/2011/10/25/mission-chinese-martha-stewart_n_1031767.html">Danny Bowein</a>, creating his magical thrice cooked bacon ($11.50). Chunky belly is steamed, smoked and then stir fried with chewy rice cakes, tofu skin and a little bitter melon. The spicy dish is a must for bacon lovers.<br />
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When your table is ready, you'll follow a long hallway into a ramshackle dining room, buzzing with diners. Plates are generous, made for sharing. Start with pickles. Both the turnips and long bean pickles with cumin ($4), and Sichuan pickled veggies ($4) are zesty and refreshing - and spicy.<br />
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Many of the dishes are fired up with Sichuan peppercorn. Be forewarned. If you haven't tasted this spice before, be ready for a heat that sneaks up on you, numbs your tongue and doesn't let go. The signature Kung Pao pastrami ($11), with meat smoked for 12 hours, sets your mouth ablaze. That didn't stop me from taking home the leftovers and whipping up an omelet the next day.<br />
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<tr><td class="tr-caption" style="text-align: center;">Thrice cooked bacon</td></tr>
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Other standouts include the non-spicy stir fried pork jowl and radishes, topped with fresh mint ($11), and the broccoli beef cheek ($13), whose tender meat sits in a pool of smoked oyster sauce.<br />
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Charity also plays a role for the New York outpost of this San Francisco cult favorite. A portion of sales goes to the <a href="http://www.foodbanknyc.org/">Food Bank for New York City</a>. <br />
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While Mission Chinese is eyeing Brooklyn for a second location, enjoy it now. <br />
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<em>154 Orchard Street (at Rivington)</em><br />
<em>212 529 8800</em><br />
<em>Lunch 12pm -3pm</em><br />
<em>Dinner 5:30pm - 12am</em><br />
<em>Closed Wednesdays</em><br />
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<a href="http://www.urbanspoon.com/r/3/1680409/restaurant/Lower-East-Side/Mission-Chinese-Food-New-York"><img alt="Mission Chinese Food on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1680409/minilogo.gif" style="border: currentColor; height: 15px; padding: 0px; width: 104px;" /></a>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com3tag:blogger.com,1999:blog-395412637632876288.post-19145391499809570932012-06-08T08:04:00.000-04:002012-06-08T08:04:47.614-04:00Smorgasburg Saturdays<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rdOPbDOVf48/T9EsTLdc85I/AAAAAAAAA20/KgKWxLgRBas/s1600/Smorgasberg+054.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-rdOPbDOVf48/T9EsTLdc85I/AAAAAAAAA20/KgKWxLgRBas/s400/Smorgasberg+054.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.buttermilkchannelnyc.com/">Buttermilk Channel</a> fried chicken</td></tr>
</tbody></table>
<br />
<a href="http://www.brooklynflea.com/2012/04/05/whats-new-smorgasburg-2/">Smorgasburg</a> 2012 is the summer's Must Eat event. It's the best of NY's feverish food scene, the motherlode for good grub lovers.<br />
<br />
Each Saturday, up to 100 artisanal food vendors - serving everything from crispy fried chicken to spicy bulgogi on a bun - descend on Williamsburg's East River waterfront, transforming it to an all day, family-friendly food orgy.<br />
<br />
Besides the quality and variety of food, there's a palpable level of passion from the vendors. It's as much fun to get to know their stories as it is to sample their fare. Meet Steve Blanco, who will tell you how his Moroccan mother's recipe for cookies inspired his creation of <a href="http://www.blackblanco.com/">Black and Blanco Sandcastles</a>, an addictive selection of crumbly, organic sandies. Or Neill and Renae Holland, a husband and wife team whose mutual love of anchovies and heavy metal spawned <a href="http://www.bonchovie.com/">Bon Chovie</a>, and a cult following (including me).<br />
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<div style="text-align: left;">
Here's the complete vendor <a href="http://www.brooklynflea.com/smorgasburg/?page_id=8">directory</a>. Saturdays 11am - 6pm.
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-px5pDDg4eis/T9EnRDAVU1I/AAAAAAAAA2M/5eECHs5ENPc/s1600/Smorgasberg%2B053.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-px5pDDg4eis/T9EnRDAVU1I/AAAAAAAAA2M/5eECHs5ENPc/s320/Smorgasberg%2B053.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bon Chovie delectable fried anchovies</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OZd22qKfG-g/T9EaeXQBE4I/AAAAAAAAA0Y/W5jPzmegCiA/s1600/Smorgasberg+024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-OZd22qKfG-g/T9EaeXQBE4I/AAAAAAAAA0Y/W5jPzmegCiA/s320/Smorgasberg+024.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fried whiting from <a href="http://www.yelp.com/biz/handsome-hanks-fish-hut-new-york">Handsome Hank's Fish Hut</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0gbqyxuyI_g/T9Eo-hZmNBI/AAAAAAAAA2U/6s2Pz7kCako/s1600/Smorgasberg+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-0gbqyxuyI_g/T9Eo-hZmNBI/AAAAAAAAA2U/6s2Pz7kCako/s320/Smorgasberg+005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.werubyou.com/">We Rub You</a> beef bulgogi</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KWT6fRTTw_0/T9Ep1JaZJII/AAAAAAAAA2c/KWqh5l1-4CY/s1600/Smorgasberg+037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://2.bp.blogspot.com/-KWT6fRTTw_0/T9Ep1JaZJII/AAAAAAAAA2c/KWqh5l1-4CY/s320/Smorgasberg+037.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.righttasty.net/Home.html">Right Tasty</a> ramp vinaigrette</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PVE_C6EnTnM/T9EqAm8KmeI/AAAAAAAAA2k/zmaxiC7UvHc/s1600/Smorgasberg+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://4.bp.blogspot.com/-PVE_C6EnTnM/T9EqAm8KmeI/AAAAAAAAA2k/zmaxiC7UvHc/s320/Smorgasberg+008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Take me home</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pLtM27d0e84/T9EqMwjKiNI/AAAAAAAAA2s/E2vtGNCFIWM/s1600/Smorgasberg+002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-pLtM27d0e84/T9EqMwjKiNI/AAAAAAAAA2s/E2vtGNCFIWM/s320/Smorgasberg+002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A fest with a view</td></tr>
</tbody></table>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-55241072024497945912012-06-01T08:06:00.000-04:002012-06-01T08:06:00.354-04:00Nifty Food Items at IKEA<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-puxCV69-V28/T8aMMl5gxWI/AAAAAAAAAxk/NRWB05AoTAY/s1600/IKEA+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-puxCV69-V28/T8aMMl5gxWI/AAAAAAAAAxk/NRWB05AoTAY/s400/IKEA+004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Instant tuna salad with Ikea horseradish sauce</td></tr>
</tbody></table>
With my recent apartment move came the eventual trips to Ikea in Red Hook. I've never eaten the famous meatballs or been to the cafeteria, but am now a big fan of the Swedish food section. And the prices are so good, it's worth being adventurous. Here's a recap of my new favorites:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BlMI9yFnroc/T8aNl716PYI/AAAAAAAAAxs/u0dtsS1jfco/s1600/IKEA+009.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://3.bp.blogspot.com/-BlMI9yFnroc/T8aNl716PYI/AAAAAAAAAxs/u0dtsS1jfco/s320/IKEA+009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cukes with crab spread</td></tr>
</tbody></table>
<strong><span style="font-family: "Times New Roman","serif";">Sås </span>Pepparrot/horseradish sauce (190g $2.99)</strong> - Skip the mayo and mix in a tablespoon of this seasoned cream to a can of tuna for a zingy salad. Add a squirt of lemon juice, a handful of chopped celery and onion, celery salt (optional), and salt and pepper to taste. Couldn't be simpler. <br />
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<strong>Pastej Krabba/crab spread (150g $2.49)</strong> - This is an instant party canape in a tube. Amaze your friends with a few squirts of spread on fresh cuke slices. Or even crackers. Garnish with some chopped parsley or chives and voila. It also comes in other flavors like salmon and fish roe.<br />
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<strong>Sill/jarred herring (250g $2.99)</strong> - If you're a fan of pickled herring or curious to try it, do it here. There are five varieties for under $3. I canvassed several Swedes while shopping and the consensus was that it was good stuff. I polished off a jar of herring with onion and carrots, served on some toasted pumpernickel. Delicious.<br />
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<tr><td style="text-align: center;"><img border="0" height="240" src="http://3.bp.blogspot.com/-tIikZfdHTkw/T8amEcMturI/AAAAAAAAAx4/5qgTezsZPHg/s320/IKEA+2+003.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mashed potatoes get a flavor upgrade with fried onions</td></tr>
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<a href="http://3.bp.blogspot.com/-tIikZfdHTkw/T8amEcMturI/AAAAAAAAAx4/5qgTezsZPHg/s1600/IKEA+2+003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><strong><span style="font-family: "Times New Roman","serif";">Lök<o:p></o:p></span> Rostad/fried onions (100g $1.49)</strong> - Crispy onions in a tub are another kitchen time saver and perfect to top baked potatoes, blend into creamy mashed potatoes (left), omelets, or in salad dressings.<br />
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I didn't get to try everything. So would love feedback on your Ikea edible favorites.
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<br />KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com0tag:blogger.com,1999:blog-395412637632876288.post-55428411263772265752012-05-29T07:52:00.000-04:002012-05-29T08:21:50.034-04:00Gelato Ti Amo - Love at First Bite<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-w_TVM0qNjIo/T8PMHik61RI/AAAAAAAAAxM/WO8QQAIT3Yg/s1600/Gelato+Ti+Amo+011.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-w_TVM0qNjIo/T8PMHik61RI/AAAAAAAAAxM/WO8QQAIT3Yg/s320/Gelato+Ti+Amo+011.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wild berry sorbet</td></tr>
</tbody></table>
I worked on Memorial Day. The assignment involved food. A private gelato tasting to be exact. Someone had to be the first to report on the East Village's new <a href="http://www.gelatotiamo.it/index.asp">Gelato Ti Amo</a>, the only US outpost of this small, Italian chain. <br />
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Co-owner Luca Meacci spoke to me as he worked a small batch into its final stage, softening thick, creamy ribbons of` hazelnut gelato, pausing to add whole nuts along the way.
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<br />
All 20-25 traditional flavors are made on the premises, using all natural, seasonal ingredients. So the colorant free-pistachio, won't be mint green, but a soft beige from using the finest Italian pistachios from Bronte. Results yield a just sweet enough dessert that allows the soft nuttiness to shine. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-epSm3oyOGcs/T8PWEXN5rJI/AAAAAAAAAxY/Q2hFNz9NnYc/s1600/Gelato+Ti+Amo+018.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-epSm3oyOGcs/T8PWEXN5rJI/AAAAAAAAAxY/Q2hFNz9NnYc/s320/Gelato+Ti+Amo+018.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Decadent cheesecake gelato</td></tr>
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One flavor created in honor of the New York opening is cheesecake. My first bite left me wondering how to refrain from becoming addicted to the sweet, strawberry swirls. It really does taste like cheesecake, thanks in part to a proprietary cream cheese-like ingredient.<br />
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Gelato dates back to the Renaissance. The technique uses few ingredients and differs from ice cream in three main ways: a lower butterfat content, a slower churn and a lower storing temperature. The result is a denser, creamier consistency with more intense flavor. <br />
<br />
A handful of non-dairy (and non-fat) sorbets taste equally rich and luscious. The outstanding lemon is intense and refreshing. And the mango tastes just picked.<br />
All of the packaging is biodegradable from the spoons to the cups ($3.80 - $7.30) and elegant to go containers ($12.80 - $25.80).<br />
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<em>68 Second Ave (at 4th St)</em><br />
<em>Open daily 11 am - 12 am</em>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com2tag:blogger.com,1999:blog-395412637632876288.post-67874055643718664512012-05-22T08:53:00.000-04:002012-10-12T07:17:36.991-04:00Gourmet Sausage Fest at 5 Boro PicNYC<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/LsZxV3T5V80?feature=player_embedded' frameborder='0'></iframe></div>
<br />
<span style="font-family: inherit;">As noted last </span><a href="http://www.kikaeats.com/2012/04/bite-into-sausage-inc.html"><span style="font-family: inherit;">month</span></a><span style="font-family: inherit;">, I'm a huge fan of the humble sausage, which deserves far more respect than it often gets. That's why it's so exciting to suddenly see more chefs getting creative with signature dogs. </span><br />
<br />
<span style="font-family: inherit;">I spoke with <a href="http://www.ediblemanhattan.com/uncategorized/eat-drink-local-profile-21-jimmy-carbone/">Jimmy Carbone</a> of Food Karma Projects (and Jimmy's No. 43) about the Memorial Day weekend <a href="http://5boropicnyc.com/">5 Boro PicNYC</a> and his decision to give sausages a starring role. </span><br />
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<strong><em><span style="font-family: inherit;">So big NYC food festivals have gone one of two
ways lately: amazing with lots of food and drink available, or abysmal with endless
lines and runs on food. How’s 5 Boro PicNYC shaping up?</span></em></strong></div>
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<a href="http://3.bp.blogspot.com/-KuNwn0N3J_0/T7uJ6hA5mCI/AAAAAAAAAxA/0cEXlMricIQ/s1600/001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-KuNwn0N3J_0/T7uJ6hA5mCI/AAAAAAAAAxA/0cEXlMricIQ/s320/001.JPG" width="240" /></a><span style="font-family: inherit;">Food Karma Projects is an experienced NYC food event
producer. This will be our third year on Governors Island. We've learned a lot!
5 Boro PicNYC is a manageable food fest. We won't oversell. And our lineup is
interesting but straightforward: grilled sausages, tacos, grilled cheese, hot
sauce tastings, sides, snacks and desserts. Plus free ferry rides, bicycle rentals, and historic buildings all on a beautiful, kid-friendly island.</span><br />
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</span></div>
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<span style="font-family: inherit;">And craft beer and live blues are key too! </span></div>
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</span><br />
<span style="font-family: inherit;">
<strong><em>The
gourmet sausage is such an ideal picnic food. I’m thrilled you are showcasing
it this year. How did you make that choice?</em></strong></span><br />
<span style="font-family: inherit;">
</span><br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">It <em>is</em> an ideal picnic food and our partners are creating some incredible varieties. <a href="http://www.fossilfarms.com/">Fossil Farms</a> out of New Jersey has an amazing lineup of
wild game sausages and specials like Kobe beef dogs! Chef Jason DeBriere at <a href="http://peelsnyc.com/">Peels</a> has been smoking his own sausages in preparation. I visited our sausage partners this week for a <a href="https://vimeo.com/42518666">preview</a>. What can be better for a summer
Memorial Day weekend<span style="mso-spacerun: yes;"> </span>event? </span></div>
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<strong><em><span style="font-family: inherit;">Tell me more about what meat
lovers can expect to taste.</span></em></strong></div>
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</span><br />
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<span style="font-family: inherit;">Grilled kielbasa from <a href="http://www.yelp.com/biz/east-village-meat-market-new-york">East Village Meat Market</a>, custom
smoked sausages from Peels, BBQ chicken from <a href="http://jimmysno43.com/">Jimmy's No.43</a>, kimchi chicken tacos from Dave Miss (with <a href="http://www.tortillerianixtamal.com/">Tortilleria Nixtzamal</a> in Queens),
chili from <a href="http://www.lucky777chili.com/">Lucky 777</a>, and more! </span></div>
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</span><br />
<em><strong><span style="font-family: inherit;">
What
will my vegetarian friends feast on?</span></strong></em><br />
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</span><br />
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<span style="font-family: inherit;">Grilled cheese! <a href="http://www.jarlsbergusa.com/">Jarlsberg</a> is sponsoring a grilled cheese
cook off! We'll have side stations with potato salad, pickles, and cole slaw. And organic rooftop garden
salads from <a href="http://www.brooklyngrangefarm.com/">Brooklyn Grange</a>.</span></div>
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<strong><em><span style="font-family: inherit;"> Are
tickets still available?</span></em></strong></div>
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<span style="font-family: inherit;">Yes, tickets are still available </span><a href="http://5boropicnyc.com/tickets/"><span style="font-family: inherit;">online</span></a><span style="font-family: inherit;">. There will be
tickets for sale day of too. General admission is $25 and premium tickets are $55.</span></div>
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</span><br />
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<strong><em><span style="font-family: inherit;">I know Food Karma Projects likes to have a charitable element to your food events. Are you working with any community charities this weekend?</span></em></strong></div>
<span style="font-family: inherit;">
</span><br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">It's true. One
of the key components of our events is that we always have
charitable/community non- profit partners. We're trying to make a
"happening" that brings a lot of people together. Our charitable
partners for 5 Boro PicNYC include: <a href="http://www.slowfoodnyc.org/">Slow Food NYC</a>, <a href="http://earthmatter.org/">Earth Matter</a> (compost center on
Governors Island),and <a href="http://familycookproductions.com/index.php?option=com_content&view=article&id=42&Itemid=45">Teen Battle Chef</a> (teen culinary program created by Family
Cook Productions). </span><span style="font-family: inherit;">Many of the food stations will have teens cooking
alongside chefs too!</span></div>
<span style="font-family: inherit;">
</span><br />
<span style="font-family: inherit;"><em>5 Boro PicNYC takes place on Saturday, May 26 and Sunday, May 27th. 11:30 am - 4:30 pm</em></span><br />
<br />KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com81tag:blogger.com,1999:blog-395412637632876288.post-8795372327429164992012-05-09T08:01:00.000-04:002012-05-09T10:11:55.746-04:00Vendy Awards Creates Sustainable Meat Event<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-Pt0NdMGP-qM/T6nc1elXGBI/AAAAAAAAAw0/Ut_DCVJNVk0/s1600/Lotus+Blue+++New+Amsterdam+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Pt0NdMGP-qM/T6nc1elXGBI/AAAAAAAAAw0/Ut_DCVJNVk0/s320/Lotus+Blue+++New+Amsterdam+019.JPG" width="320" /></a></div>
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<span style="font-size: x-small;">Sustainable jerk chicken, greens and rice from Veronica's Kitchen</span></div>
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Here's an NYC edible experiment worth cheering about. <br />
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What happens when you pair local street carts with sustainable local farms, and one outstanding food market? The <a href="http://streetvendor.org/">Vendy Awards</a> + <a href="http://www.newamsterdammarket.org/">New Amsterdam Market's</a> "International Meats Local." The concept was launched at this past Sunday's outdoor market.<br />
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<tr><td class="tr-caption" style="text-align: center;">Former Vendy winner Solber Pupusas drew a crowd</td></tr>
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Vendy Awards managing director Helena Tubis hatched tha plan with New Amsterdam Market director Robert LaValva. Tubis sees it as a "really important project [to be] studying the economics of local sourcing for street vendors; seeing how it could make sense for them to use a better quality of meat; and how this would impact the pricing of their food."<br />
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Tickets ($20-$35) were exchanged for hefty tastings of five international dishes: meaty pot stickers, spicy jerk chicken, chorizo breakfast burritos, gooey pupusas and fresh tamales.<br />
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<tr><td class="tr-caption" style="text-align: center;">Taiwanese chicken and beef potstickers from A-Pou's Taste</td></tr>
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Former Vendy Award winners - <a href="http://www.yelp.com/biz/a-pous-taste-new-york">A-Pou's Taste</a>, <a href="http://www.yelp.com/biz/veronicas-kitchen-new-york">Veronica's Kitchen</a> and <a href="http://www.solberpupusas.com/solberpupusas.com/Welcome%21.html">Solber Pupusas</a> - joined nominees <a href="http://midtownlunch.com/2011/08/10/eggstravaganza-makes-one-of-nys-9-best-egg-dishes/">Eggstravaganza</a>, and <a href="http://newyorkstreetfood.com/30401/vendy-award-finalist-profiled-in-the-daily-news/">Guadalupe's Tamales</a> as the vendors paired with sustainable purveyors Bobo Poultry, <a href="http://marlowanddaughters.com/">Marlow & Daughters</a>, <a href="http://dicksonsfarmstand.com/store/">Dickson's Farmstand</a>, <a href="http://www.saxelbycheese.com/home.html">Saxelby Cheesemongers</a>, Shushan Farm, <a href="http://www.facebook.com/ssoproducefarms">S&SO Produce Farms</a>, and <a href="http://www.rogowskifarm.com/">Rogowski Farm.</a> <br />
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And now the Vendys have plans in the works to help vendors source sustainably in general. Can you hear me cheering?KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com102tag:blogger.com,1999:blog-395412637632876288.post-47008352219135345692012-05-02T08:24:00.000-04:002012-05-04T16:32:40.571-04:00Mile End Jewish Deli Hits Manhattan<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<em>Smoked meat sandwich is smokin'</em></td></tr>
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Visiting <a href="http://www.mileenddeli.com/">Mile End</a> on Bond St. on Day One of opening week is really too early to tell much other than the meaty menu will lure me back. Specifically, <em>smoked</em> meat is the star by far. Whether it's the classic smoked brisket (aka smoked meat sandwich), smoked lamb, or smoked mackerel, the process is all done in-house. Ditto for bread baking and veggie pickling.</div>
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The Bond Street sandwich shop is the first Manhattan offshoot of the original Montreal-style Jewish deli in Boerum Hill. Husband and wife team Noah Bernamoff and Rae Cohen created an enticing menu of old and new. Jewish classics such as whitefish salad ($10) and chicken and matzo ball soup ($8) sit side-by-side with fried eggplant, ramps and haloumi on pita, smoked lamb sausage with harissa slaw on a zatar roll, and pickled veal tongue with onion raisin marmalade on pumpernickel. Sides include golden beets ($10) and dandelion greens ($10).<br />
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<tr><td class="tr-caption" style="text-align: center;">Deluxe platter with poutine ($21) was uneven</td></tr>
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I stuck with the deluxe ($18) with poutine ($3), a platter that includes the smoked beef brisket on house-made rye, with a side of coleslaw, pickles and poutine, the classic dish of gravy and cheese curd-smothered fries from Montreal. The soft sandwich slices were small but piled high with thickish slices of spice-crusted meat. The infusion of smoky flavor means that nothing more than a schmear of mustard is necessary. It's very, very good. <br />
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Unfortunately, other than the hefty sour pickles, it was the only item on the platter that was polished off. The red cabbage slaw was bland, but the real disappointment was the poutine which came out with warm fries coated in cold gravy and cheese curds. I know that wasn't the intention.<br />
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The interiors are shiny and bright, with white tiled walls and a giant blond wood high top table in the center. The table is designed for standing only, but has boomerang shaped grooves, to keep parties clustered together.<br />
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Mile End adds to the haute deli sandwich concept which is alive and well in the area, from <a href="http://chefjoedough.com/">Joe Dough</a>, to <a href="http://www.thislittlepiggynyc.com/">This Little Piggy</a> and even legendary <a href="http://katzsdelicatessen.com/">Katz's</a> a few blocks away. It's good to have options. <br />
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<em>53 Bond St near the Bowery</em><br />
<em>212 529 2990</em><br />
<em>8am - midnight daily</em> <br />
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<br /></div>KikaEatshttp://www.blogger.com/profile/10543050799351024856noreply@blogger.com1