The Queens Economic Development Corporation and lead sponsors Citi and Fairway Market are proud to invite you to the borough's premiere food-and-networking event, Queens Taste 2013, at Citi Field's Caesars Club from 6 P.M. till 9 P.M. on Tuesday, 14 May.
The reasons to attend are endless. First, the food, which will be as diverse as the borough. Expect everything from sweet to savory, Mexican to Trinidadian, and crunchy to creamy. For example, Rego Park's Ceviche Bar is planning to bring Peruvian delicacies such as ceviche (of course) and chicha morada, a refreshing drink made from purple corn and cloves. Meanwhile, Sunnyside's Dog & Duck Gastropub will serve duck hamburgers, and Sac's Place will offer pastas that are handmade in Astoria by the owner's mother.
In addition, clients of the Entrepreneur Space, a food-and-business incubator that QEDC operates in Long Island City, will showcase their artisanal specialties such as gourmet cheesecake balls, and healthy chickpea concoctions.
Then there are the drinks. Forest Hills-based wine provider Nestor Imports and LIC's Court Square Wines headline a spirits group that includes Brooklyn Brewery, Genesis Brands, Manhattan Beer Distributors and Chopin Vodka. (Yes, some of the drink purveyors are based outside of Queens, but they all have a big presence in the borough.)
As a distinct bonus, this year's theme will focus on Sandy Recovery. QEDC asked Fairway Market to be the lead sponsor largely because the business took pains not to lay off any employees despite a lengthy shutdown of its storm-damaged Red Hook store.
Tickets to Queens Taste 2013 are priced $125 apiece, or $225 for two. Proceeds support the QEDC's ongoing efforts to attract and maintain jobs in the borough through business services, neighborhood development, the E-Space, and marketing attractions through the Queens Tourism Council, and the Discover Queens brand. As QEDC is a 501 (c) (3) nonprofit, proceeds are tax deductable to the extent permitted by law.
For most of its existence, my palate has not enjoyed much exposure to the gastronomic delights from the crossroads of Asia and Europe. A recent visit to Tbilisi on Kings Highway in Gravesend, Brooklyn, however, afforded me a fine introduction to the marvelous flavors of Georgian cooking.
თბილისი, the Georgian spelling of Tbilisi
Simple and unassuming, this restaurant serves delicious, authentic dishes from its namesake, Georgia's capital (and largest) city. A spacious dining room, comfortable tables with white linens, walls adorned with photographs of old Tbilisi, and Georgian music playing in the background, virtually transported me to the Caucusus for my inauguration.
Photographs of old Tbilisi adorn the dining room walls
Crossing the Ts: A ligature of superimposed graphemic counterparts (the Latin T and the Georgian თ). The crescentic grapevine symbolizes Georgia's viticultural heritage.
My feast began with Spinach Pkhali with Walnuts, a cold dish that originated in the western part of Georgia. Combining elements of a salad and a spread, this traditional starter blends finely chopped spinach and ground walnuts with fresh garlic, onion, cilantro, fenugreek, and cayenne pepper to produce a soft, spicy ball of flavor. While the garnish of pomegranate arils added appetizing contrasts of taste, texture, and color, the red onions and cilantro accentuated the flavors of the ingredients. Since I enjoyed the spinach pkhali (pronounced ხah·lee, where ხ refers to the voiceless velar fricative) with such gusto, I'm eager to sample the eggplant and bean variants on a future visit.
Spinach Pkhali with Walnuts
Next, I tried the traditional Khachapuri Imeretian (pronounced ხuh·juh·poor·ee ih·mer·ih·tyen, where ხ refers to the voiceless velar fricative), a bread stuffed with melted cheese. Round, flat, and savory, this is one of Georgia's culinary mainstays. Often described as "Georgian pizza," this khachapuri (literally, "cheese bread") hails from Imereti, a region in the center of the country. Although suluguni, the so-called "pickle cheese," is preferred for its consistency and slightly sour flavor, mozzarella can be used as a reasonable fill-in, so to speak.
Khachapuri Imeretian
On my next visit, I may try the boat-shaped Khachapuri Adjarian. This preparation, from western Georgia (near the Turkish border), features a concave vessel of dough loaded with cheese, baked with a raw egg. It certainly sounds interesting, if not dangerous.
Khinkali, dumpling of championships
My main course comprised boiled meat dumplings. Khinkali, with origins in Georgia's mountainous northeast regions, is considered a national dish. (The menu lists it under the rubric of "National Hot Entrées.") While a traditional ground lamb filling is used in the aforementioned mountains, a more contemporary mixture of beef and pork (the type served at Tbilisi) is more popular elsewhere. The rustic, unsubtle ingredients—salt, pepper (black and red), ground caraway seed, minced onion and cilantro—yield a meat filling that's literally bursting with flavor. The story doesn't end with the choice of protein, however.
Ground black pepper on khinkali is de rigueur
Encasing the raw meat is a thick, doughy skin that is pleated and twisted together to form a nipple-shaped seal called a kudi ("hat") or a kuchi ("navel"). The dumplings are boiled in salt water (thus cooking the meat, and producing a flavorful broth within), and served hot. Adding coarsely ground black pepper at the table is de rigueur.
Consuming khinkali (pronounced ხing·kah·lee, where ხ refers to the voiceless velar fricative) is practically an art. Owing to the copious juices trapped inside, Khinkali must
be eaten with one's hands to avoid spilling any of the precious liquid. The procedure requires holding the dumpling with both hands (using one's thumbs to support the nipple-shaped knob), taking a modest initial bite of the integument, and drawing out the broth—all without dribbling. I'm proud to report that I fared quite well my first time! Braggadocio aside, I found these aromatic, savory dumplings to be among the most delicious I've tasted.
Khinkali filled with a mixture of ground beef and pork
Interestingly, the casing and the juices within—not the meat itself—are the basis of regular competitions in Georgia. While women are gauged by their skillful ability to prepare khinkali, men are evaluated by their deft ability to consume them. To wit, the more pleats a woman folds into her dumpling, the higher her rating—39 is considered ideal. And, as you may have guessed, the more dumplings a man eats sans spillage, the higher his score. (To maximize capacity for this contest of Georgian gorging, the doughy nipples are not consumed; the uneaten knots are used to keep count.) Despite all its pressure and difficulty, I think I prefer the male role.
What to drink with this sort of cooking? Although Georgian culture is entwined with its viticultural heritage, this restaurant offers no alcoholic beverages. Tbilisi does, however, allow BYOB. (What better opportunity to open the bottle of Georgian wine I'd bought on a whim a while ago?) My Khvanchkara 2005, a semi-sweet, unfiltered red wine from Racha in western Georgia, turned out to be a fortuitously fitting selection. Made with Alexandrouli and Mujuretuli grapes, its hints of berry, cherry, and pomegranate paired favorably with the spiciness of the comestibles.
Because I had taken along my own wine, I felt compelled to order another beverage of some sort. While the Zedazeni "fizzy drink" seemed appealing, the only flavor available was tarragon. Unfortunately, distinguishing this so-called "lemonade" from a carbonated mouthwash presented quite a challenge: I wasn't sure whether to swallow or to gargle. This was the only part of the meal I did not enjoy.
Notwithstanding the soft drink, Tbilisi afforded my palate a fine initiation into the flavorful realm of Georgian cooking. I found it to be a most pleasant discovery, and should highly recommend it to anyone who savors something deliciously different. Gaamos!
Tbilisi
811 Kings Highway (between E. 8th & E. 9th Streets),
Gravesend, Brooklyn (map)
One of my favorite desserts this time of year is the bûche de Noël, or Yule log. As its name and shape suggest, this iconic French confection represents the European tradition of burning a large log in the hearth to celebrate Christmas and the winter solstice. Today, the name bûche is used, almost exclusively, to refer to the softer, comestible log.
8" Grand Marnier Bûche de Noël from Ceci-Cela
Essentially, a bûche de Noël (pronounced büsh dih noh·ELL, where ü refers to the German ü or the French u sound) is a génoise (or similar sponge cake) roll, filled with buttercream, and frosted to look like tree bark. Ends are often sliced off and fused to the top to resemble stubs of severed branches. Furthermore, meringue mushrooms are typically included as an edible decoration to the log. Many creative pasty chefs even insert diminutive plastic saws and axes to round out the arborcultural motif.
As it has in various Yuletides past, our bûche came from Ceci-Cela this year. Known for its made-from-scratch délices, this NoLita pâtisserie française has long been a favorite of mine. Pastry chef Laurent Dupal, a native of Nancy, France, began his rise when he embarked on his study of baking at the age of 13. Classically trained at the prestigious Compagnons du Devoir du Tour de France, Dupal produces masterly pastries of all sorts.
While a chocolate buttercream filling is traditional, I opted for Grand Marnier this time. Irrespective of flavor, two aspects of this dessert are critical to my delectation: restrained sweetness and spongy texture. When the foregoing elements are at their peak, my enjoyment is practically assured. Chef Dupal met both criteria in grand style to yield a bûche that delighted my senses with simple, fresh, and delicate flavors rolled into a beautiful and complex presentation. But why was the Grand Marnier frosting pink?
While my Comestaccomplice enjoyed the Yule log without additional flavoring, I found that drizzling a small amount of Grand Marnier onto it added the perfect finishing touch. Of course, an accompanying glass of the liqueur was de rigueur.
Ceci-Cela
55 Spring Street (near Lafayette Street),
NoLita, Manhattan (map)
Has Flushing's superior Asian fare ever really been a secret? The cognoscenti have raved about it for decades. Just to emphasize the point, however, the Downtown Flushing Business Improvement District held a food festival celebrating the cuisines of China, Japan, Malaysia, Vietnam, Korea, and India. The event took place Friday, 27 July 2012, in the ballroom of the Sheraton LaGuardia East Hotel. Below are some of the highlights.
Video: Introductions and Culinary Highlights
Tianjin Pancakes (Chinese): Chive Dumpling (left) and Beef Pancake (right)
Since I skipped breakfast for this festival, the egg in the Chive Dumpling afforded an appropriate first taste.
Chive Dumpling with Pork, Egg, and Cellophane Noodles
Next, the Grilled Pork "Vietnamese Sandwich," better known to you and me as Bánh Mì. It was accompanied by a Summer Roll with shrimp, roast pork, bean sprouts, carrots, and lettuce.
Pho Hoang (Vietnamese): Roast Pork Bánh Mì and Summer Roll
The sushi looked so yummy! I sampled the California Roll and the House Special Salad.
Yummy Sushi House (Japanese): Sushi Platter
House Special Salad and California Roll with accoutrements
The highlight of the afternoon was the Curry Chicken with Potato over Coconut Rice with Home Style Roti Canai. The harmonious blend of the chicken's curry, coconut milk, and spices, together with the matching sweetness of the sticky rice, and the delicate Malaysian bread, achieved a sort of nirvana on the palate.
Curry Chicken with Potato
Home Style Roti Canai
Curry Leaves (Malaysian): Roti Canai with Curry Chicken over Coconut Rice
Corner 28 (Chinese): Peking Duck
I tried a few Chinese offerings at the next table.
Corner 28 (Chinese): Roast Pork and Barbecue Ribs
To Korea: Jap-Che (stir-fried cellophane noodles with vegetables, mushrooms, and beef) and Hae Mul Pajun (mixed seafood-and-vegetable dumplings).
Bitgoul Tofu & BBQ (Korean): Jap-Che and Hae Mul Pajun
A pleasant surprise came from the Sheraton's Deluge restaurant. The Korean-style Braised BBQ Short Ribs were tender, succulent, and flavorful. Despite my satiety, I returned in a minute for seconds.
And some con-fusion. Because it's so difficult to improve upon the French original, a fused adaptation should offer something superbly unique. Though beautiful in its presentation, the Foie Gras Terrine with Berry Compote failed to overthrow Gallic rule.
My first taste of Pascal's came in January, long before I ever had the pleasure of dining at this Westchester gem. For me, it started with the following email invitation from a reader named Renée Powell: "Should you ever find yourself in Larchmont, please stop by my little Restaurant Pascal's for some delicious French food." I'm not sure why I waited so long to visit, for it was surely too long—and nearly too late. On Sunday, 8 July 2012, the restaurant closed its doors to the public for the last time.
The Pascal's story began long before that email, however. Renée's idea to open a restaurant was conceived decades earlier, amid her studies in Paris. While she was in college, and her brother Rogers at cooking school, the two made a pact to some day operate their own restaurant together. "I'll manage it, and you'll chop your salads: Win-win," she told him. The idea languished, however; ten years would pass with nary another mention of it.
Having spent some 20 years in France, Powell, a Bronx native, returned to New York in 1992. It was there she met Pascal, who, at the time, was the maître d' of La Côte Basque. In 1998, Renée posed the question that would alter the course of their lives: "If you had one wish for your future, even if it were impossible to reach, what would it be?" "I always wished I had my own restaurant," replied Pascal. With that brief exchange, the long dormant sibling pact had been resuscitated.
In June of the following year, Renée posited the idea of opening a restaurant with Pascal and Rogers. The two men dismissed her proposal summarily, citing what she called "a laundry list of reasons why it would be impossible to do." At the time, Rogers and his family resided in Larchmont. Renée, meanwhile, was looking to leave Manhattan, and to move closer to her brother. Undaunted by the utter disinclination of her potential business partners, she decided to pursue a restaurant site on her own.
The first space shown to her was that of the erstwhile Hope and Anchor at 141 Chatsworth Avenue, just up the hill from the Metro-North station, in Larchmont—a mere block from her brother. "I had to have it!" she remembers. Upon seeing the place, however, Rogers and Pascal declared it to be "a dump." As they turned and walked away from Renée, she yelled out to them, "Hey boys!! That's not a dump; it is your restaurant, you just don't know it yet." In late September, Ms. Powell had a little surprise for her bro and her beau. "All they needed to do was to sign the paperwork," she said. Sign they did, and, in November of 1999, became the proud owners of a restaurant. In February, following a three-monthlong renovation, the Powell pact had finally become a reality: Rogers cheffed de cuisine, Pascal maîtred de dining room, and Pascal's was ouvert for business.
Pascal's first two years were acclivitous, however, as the elegant, upscale restaurant français struggled to carve out its niche in Gotham suburbia. As flounder turned to founder, Renée bought out Rogers and Pascal, assuming sole proprietorship of the business in 2002. Her brother left to work at the French Culinary Institute in New York, while her boyfriend donned the toque blanche to become the restaurant's eponymous chef. Following substantial adjustments to the menu, Pascal's finally hit its stride. In 2010, however, a new chef, necessitated by Chef Pascal's initial retirement, failed to maintain that momentum. "My customers showed their dissatisfaction by boycotting my restaurant," recalls Powell. To rescue her business, she asked Pascal to return to the kitchen in 2011. He acquiesced, with the understanding that his reprise would endure only a year or so. That year has elapsed. "Time's up," says Renée, "Pascal is retired."
The last couple of weeks were emotionally charged as many longstanding customers returned for their final taste of Pascal's fabulous French fare. What a privilege to have been a part of it!
Below are some of the dishes that delighted my palate as the sun descended on Pascal's … and Larchmont.
To begin the parade of comestibles, Renée opened a couple of bottles of her favorite wine, Edge Cabernet Sauvignon. (Yes, Napa Valley, not France.)
Soupe à l'Oignon Gratinée
The starters were magnifique! It's no surprise that Pascal's Soupe à l'Oignon Gratinée was recognized as the "Best French Onion Soup in Larchmont." Unlike many others, this one actually tasted of onion without confounding the palate with excessive seasoning.
Video: Renée Powell describes two popular starters
Roasted tomatoes, squash, and ratatouille atop the Tarte Méditerranéenne's delicate puff pastry and truffle vinaigrette, yielded the sort of Nice flavors found along the Côte d'Azur.
Tarte Méditerranéenne
When cut, the warm goat cheese of the excellent Pomme au Chèvre Chaud burst out of its roasted golden apple enclosure onto a bed of lettuce with honey-mustard vinaigrette.
Pomme au Chèvre Chaud
While I'm not usually very fond of mussels, Pascal's Moules Bourguignonnes made quite an enthusiast of me. The marvelous mollusks were gloriously garlicky, and the subjacent sauce was doubly delicious when blotted with bread.
Moules Bourguignonnes
Additional allium, this time in the Escargots à la Méridionale—a superb starter of snails stuffed with garlic in a bubbling-hot parsley butter.
Escargots à la Méridionale
My favorite cold plates usually involve some sort of cured salmon. Pascal's House Gravlax—accompanied by lemons, capers, and toast—did not disappoint.
House Gravlax
Of course, warm salmon is a favorite of mine as well. The Sautéed Fillet of Salmon in a white wine mustard sauce was a splendid main—cooked perfectly and seasoned judiciously. Served with a risotto cake and steamed mixed vegetables, the whole combination was highly satisfying.
Sautéed Fillet of Salmon
Renée's dish was the evening's clear winner, however. Her Sautéed Fillet of Basa Meunière was outstanding!
Basa, a type of catfish, lends itself perfectly to the rustic meunière (literally, "miller's wife") preparation. The fish is dredged in flour, sautéed, and served in a lemon-butter sauce. Mashed potatoes and steamed vegetables were civilized plate partners. Though I've tried this dish but once, I miss it already!
Sautéed Fillet of Basa Meunière
Other fine mains I sampled included the classics Canard à l'Orange (roasted duck in orange sauce) and Chicken Cordon Bleu (breaded chicken breast stuffed with Gruyère and prosciutto in a tarragon sauce). Both were tasty and well-executed.
Canard à l'Orange
Chicken Cordon Bleu
The dessert list contained several time-honored sweets, including one of my all-time favorites, Crêpes Suzette. For me, this exquisite flambéed crêpe dish, served in a sauce of Grand Marnier, orange juice, zest, caramelized sugar, and butter, represents one of life's great pleasures.
Crêpes Suzette
Additionally, my sweet tooth was treated, so to speak, with a superior custard filling of Crème Brûlée (literally, "burnt cream") and Crème Caramel. (My dentist will surely appreciate the results.)
Crème Brûlée
Crème Caramel
My last spoonful of dessert was bittersweet, however; I knew this course would truly be my last at Pascal's.
Andrew and Michelle at the bar
As a way to thank her customers for their years of loyalty, Renée hosted a farewell cocktail party with plenty of goodies on Sunday, 8 July. Below are some of the highlights of Pascal's final day:
The Comestibles:
Some of the Good-byes:
About her past 12 years as a restaurateur, Powell says, "I loved all my customers, which made this past journey worthwhile and very often fun." Nevertheless, she expressed regret over her lack of personal time for family, community, and a social life: "We were wrapped into this restaurant … from the moment we woke up to the moment we went to sleep." When asked about the media coverage of Pascal's closing, Renée bristles at the negative comments on local websites concerning Larchmont landlords. Wishing to set the record straight, she emphasizes, "I loved mine, as he made everything easy for me. He made my departure very, very sweet." What's next for Renée Powell? "Florida!" she exclaims with gusto.
As they departed, some of the regulars (for whom Renée had created a name-inscribed dinner plate) received their personalized plate as a precious memento.
With the last guests taking their leave, the Provençal-yellow dining room began to appear forlorn; its chairs, banquettes, and tables, now empty. Pascal's was not a trendy place. Rather, it was a comfortable spot, offering a traditional elegance that attracted a mature clientele. Sadly, this sort of restaurant is becoming increasingly scarce. "It was the last bastion of civilization in Larchmont," said one of the final guests. While I'm not sure why I waited so long to visit, I'm grateful it wasn't too late.
Comestiblab: Although cuisine refers to a style of cooking in English, it means "kitchen" in French. (The modern word comes from Old French, from the Late Latin coquina, from the Latin coquere, to cook.) And while chef connotes a skilled cook in English, it generally signifies a head, or chief, in French. Ergo, a chef is really a chef de cuisine, or "head of the kitchen."
Maître d', meaning "master of" in French, is a truncation of maître d'hôtel. Thus, the person in charge of a dining room and its staff is, essentially, "master of the house."
Fun and fabulous fare were served at last month's Queens Taste 2012 at Citi Field's Caesars Club. On 1 May, nearly a thousand festivalgoers sampled offerings from 47 vendors to celebrate the tenth anniversary of this gastronomic extravaganza.
Queens Taste 2012 through the lens and palate of Comestiblog:
The Venue:
Citi Field, Flushing Meadows Corona Park
The Celebrities:
Mr. Met
The Appetizers and Entrées:
Duck confit from an Irish gastropub? Aye, and it was most delicious, it was! Served in a pastry shell with wild mushrooms, gravy, and mashed potatoes, this dish from Padraigh Connolly's Dog and Duck in Sunnyside was one of my favorites.
The Dog and Duck's Duck Confit
Another standout came from the Haute Palate of Chef Lisa Christensen Beels. Her tasty quiche-like frittatas had me returning for seconds. I enjoyed particularly the creamy specimen made with duck egg, duck foie gras, and a trifle of truffle.
Creative Concepts showed conceptual creativity with their Mango Spring Rolls.
Creative Concepts's Mango Spring Roll
I thoroughly enjoyed the Cajun Shrimp with White Beans on Roasted Garlic Crostini from Papazzio in Bayside.
Papazzio's Cajun Shrimp, White Bean & Roasted Garlic Crostini
Their Pasta e Fagioli Soup—made with a variety of red and white beans in a creamy, savory broth with onions, carrots, celery, rosemary, prosciutto, and noodles—received the Best Appetizer award. Upon accepting his prize, Papazzio's Dominick Bruccoleri added that his soup also contained "a lot of love."
Papazzio's Pasta e Fagioli Soup
Several fine sandwiches were on hand as well. One of the best was the deliciously satisfying Braised Lamb-Belly Pita with Dill Yogurt Sauce and Smoked BBQ Vinaigrette from Christos Steak House in Astoria.
Christos's Lamb Belly Pita
Once again, Leo's Latticini (known locally as Mama's of Corona) offered its signature sandwich of peppered ham, salami, fresh mozzarella, roasted peppers, and mushrooms, stuffed into a sesame-seed hero, surmounted by a slice of pepperoni and a green olive. And once again, it was tasty.
Leo's Latticini's Signature Sandwich
The Pão com Chouriço from Jamaica's O Lavrador delivered a tasty snack that encased flavorful Portuguese sausage in bread to yield the Iberian version of a hot dog in a roll.
Pop Diner in Elmhurst never disappoints. Their superb Pernil (Latin herb-roasted pork), served with chimichurri mojo, remains a perennial favorite of mine. With a hint of sour orange, this dish is muy delicioso! Why didn't this little piggy win?
Pop Diner's Pernil (Latin Herb-Roasted Pork)
The Skirt Steak and Crab Cake from Austin’s Steak and Ale House in Kew Gardens fared better by land than by sea. While the beef was tender and well-seasoned (without being salty), the deep-fried crab ball foundered.
Austin's Skirt Steak and Crab Cake
A dish of cavatelli with lamb, ricotta, and baby arugula by Russo's on the Bay of Howard Beach was nicely seasoned, yielding lovely springtime flavors.
Russo's Cavatelli with Lamb
Magna Ristorante of Flushing won the Best Entrée award for both its Pollo alla Romana (lightly sautéed chicken breast with specially prepared artichokes in a tomato-and-cream sauce), as well as its Penne alla Siciliana (long, tubular pasta with sautéed eggplant in a marinara-style sauce).
Magna's Pollo alla Romana (top) and Penne alla Siciliana (bottom)
I sipped another round at the Queens Taste. This time, I tried the Yerba Máte [sic] and the Vanilla Rooibos.
Slightly stronger (in alcohol) were the wines. The Empire State was represented by Cutchogue's Castello di Borghese (Long Island's first estate vineyard) and, more locally, Little Neck's Queens County Farm. The latter represents one of New York City's last operating farms and the state's longest continually farmed site.
Queens County Farm's Merlot (left) and Chardonnay (right)
France was also represented. (But of course!)
Gilles Louvet's Sauvignon Blanc (left) and Bulles d'O (right)
Stronger yet were the distillates. While the estimable 1921 tequila was smooth enough to rival you-know-who, the ginger flavor of the Yazi vodka was completely overwhelmed by the excessive sweetness of the Lemon Drop cocktail with which it was mixed.
The Desserts:
There was no shortage of sweet temptations. I returned to Leo's Latticini for a delightful bite-sized Strawberry Tart.
Leo's Latticini's Strawberry Tart
MitchMallows, Mitch Greenberg's iridescent marshmallows, produced a brief flashback to the '60s for me. Perhaps they ought to be renamed MitchMellows.
MitchMallows
Keksies German traditional Christmas Cookies
Christmas in May? Keksies afforded me a crunchy little taste of my heritage with their traditional German Christmas cookies. Sandra and Hans Penz's restrained use of sugar results in cookies that impart a pleasing, not cloying, European sweetness. Sehr lecker!
I had to sample the tasty cheesecakes from Whitestone's Cascon Baking Company. So much for my diet!
Cascon Baking Company's Cheesecakes
Uncle Peter's of Jackson Heights churned out a creamy Dulce de Leche Mousse that was, perhaps, my favorite dessert. The sinfully rich heavy cream and the Oreo cookie crunch produced a playful textural contrast.
Uncle Peter's Dulce de Leche Mousse
For the Best Dessert award, the judges chose Tropisec, a Long Island City-based company that creates flowers and other edible designs from dried tropical fruits, such as mango, papaya, and pineapple. One of founder Blanca Lilia Narváez's signature products consists of dried banana pieces mixed with unprocessed cocoa.
The Video:
The Conclusion:
"This was a fantastic event on so many levels," said QEDC Executive Director Seth Bornstein. "The food, the beverages, the networking and the upbeat, almost giddy, atmosphere really couldn't be beaten. Everybody had a great time, and we hope to build on this for next year."
Queens Taste 2012
Citi Field 123-01 Roosevelt Avenue (126th St) Flushing, N.Y. 11368 (map)
Sangría is a delightful quaff for a warm, spring get-together. Served throughout Spain and Portugal, this alcoholic punch infuses bright, sunny fruit flavors into any convivial gathering. While variations seem endless, personal preferences—fruit, wine, brandy, soda, and such—prevail ultimately. Nevertheless, if you're seeking a superb springtime sangría suggestion, try the following refreshing recipe from my friend Darrin Siegfried:
2 bottles (750 ml) Bouchard Beaujolais Nouveau
4 ounces brandy, Port, or vodka, or to taste
Juice of 1 lemon
Juice of 1 orange
¼ cup superfine sugar, or more to taste (NB Don't use confectioners' sugar—it contains cornstarch that will render the drink cloudy)
16 ounces seltzer or club soda
Ice cubes
Thin slices of lemon & orange, halved, with extra for garnish
Fresh mint sprigs, for garnish
In a large pitcher, combine all of the ingredients except the garnishes; stir well. Serve in wine glasses (an attractive way to control portions!) and garnish with the fruit and mint.
Yield: Approximately 2 quarts. Calories: Approximately 210 per 8-ounce serving.
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