Comestiblog

Queens Taste 2016

The rain and chill did not deter the roughly 600 foodies who descended upon the New York Hall of Science on 3 May to sample the celestial offerings of more than 50 restaurants, beverage purveyors, and dessert makers at Queens Taste 2016.  The Queens Economic Development Corporation and the Queens Tourism Council celebrated the fifteenth anniversary of their gustatory showcase—a yearly event in which to meet and eat, as well as schmooze and booze.

The saporific samples of New York's most diverse borough ranged from creamy to crunchy, fiery to flaky, and savory to sweet.  Below is Queens Taste 2016 through the lens and so-called senses of Comestiblog:

The Venue:

Central Pavilion, New York Hall of Science

The Video:

The Appetizers and Entrées:

My initial experiment in the Hall of Science's Central Pavilion included a couple of sweet-and-sour savories from Kristin Quattrone's Q Events, a catering and events concern.  The flavor contrasts of the Coconut-Pineapple Fried Rice Ball (encapsulating crispy pancetta), and the Ginger Chicken Pineapple Cup yielded successful results.

Coconut-Pineapple Fried Rice Ball from Q Events

Another caterer, DelishNY, also served a sweet-and-savory combination: Seared Tuna with a Sesame Soy Glaze, presented on an edible spoon.  In addition to his appealing tuna, Chef Joseph Marchisotta prepared a Truffle Herb Risotto.

DelishNY's Seared Tuna with Sesame Soy Glaze

Chef Gus of Hilton New York JFK Airport in Jamaica prepared a beautiful Shrimp-and-Cashew Cabbage Slaw in a phyllo cup, topped with a soy-balsamic glaze.

Shrimp-and-Cashew Cabbage Slaw from Hilton NY JFK Airport

Thai Rock of Rockaway Beach rocked it with steamed Thai Dumplings, filled with peanuts and turnip.

Thai Rock's Thai Dumplings

Chef Greg Profeta of LIC's Alobar elevated a humble Polish staple into something nearly lofty with his homemade Potato Pierogies with Scallion Crème Fraîche.

Alobar's Homemade Potato Pierogi with Scallion Crème Fraîche

Who doesn't love bacon?  What about sweets?  The Astor Room at Kaufman Astoria Studios in Astoria married bacon with sugar-in-the-raw and added Cajun seasoning to spice up the Candied Bacon honeymoon.

The Astor Room's Candied Bacon

Bareburger's organic Birkshire Beer-Braised Bacon Slider with Stout Onions and Spicy Mustard on a Pretzel Bun was a mouthful in both name and flavor.

Bareburger's Beer-Braised Bacon Sliders

As usual, the sliders from Woodside's F. Ottomanelli Burger & Belgian Fries were top-notch.

Neir's Tavern of Woodhaven, "the most famous bar you've never heard of," returned with their popular pub grub: Cotton Candy Wings, BBQ Jack Wings, Pulled-Pork Sliders, and Swedish Meatballs.  Consumed quite by accident, the cotton candy-flavored wings were a rather pleasant surprise.

Neir's Tavern's Pulled Pork (left) and Chicken Wings (right)

After filing an application with the Landmarks Preservation Commission (LPC) last August, Neir's owner Loycent Gordon held a rally on 7 May to have the historic 1829 building declared a New York City landmark.  I wish him Godspeed.

Swedish Meatballs (left) and Pulled Pork (right)

Zenon Taverna, a Greco-Cypriot restaurant in Astoria, returned with a couple of new dishes along with an old favorite.  I navigated the meze by trying all three.  Their homemade Hummus was garnished with sliced Kalamatas and served in a phyllo cup.  Its fresh flavors were augmented nicely by the slight saltiness of the olives.  The Halloumi Sandwich—char-grilled Cypriot goat-sheep cheese, sliced cucumber and tomato on pita bread—was uncomplicated yet delicious.

Zenon Taverna's Hummus in Phyllo Cups

Cyprus Halloumi Sandwich

Seasoned with oregano, pepper, bay leaves, and drizzled with olive oil, vinegar, and lemon, Zenon's Grilled Octopus continues to be a perennial favorite. (Eight is not enough.)

Grilled Octopus

The Kabobs from Pa-Nash, a Eurosoul (Mediterranean, Caribbean, and soul food fusion) eatery in Rosedale, were among the highlights of this year's Queens Taste.  Chef Henry Lopez seasoned the skewered chicken, pork, and goat beautifully to impart robust flavors and plenty of heat.

Pa-Nash's Kabobs (Clockwise, from top): Chicken, Pork, Goat

The flautists at Woodside's La Adelita flaunted their popular Mexican flutes along with guacamole, and a tasty Cactus Salad.

La Adelita's Flautas (left) and Cactus Salad (right)

Guacamole

Also from Woodside, and also serving cactus, De Mole rolled out Pork and Grilled Cactus Tacos.

De Mole's Pork and Grilled Cactus Tacos

Chef Carlos Valez of Astoria's Sabor De Cuba offered an authentic taste of Cuban vintage clothing with his Ropa Vieja.

Sabor De Cuba's Ropa Vieja

At the next table, Nest of Richmond Hill served four samples of their homestyle Indo-Caribbean and Chinese cooking: Bunjal Chicken Liver, Jerk BBQ Boneless Chicken, Boneless Curry/Bunjal Chicken, and Seafood Fried Rice.

Nest's Jerk BBQ Boneless Chicken

Boneless Curry/Bunjal Chicken

Seafood Fried Rice

There were also a few kosher offerings.  The first, from the Masbia Soup Kitchen Network, was Chulent, a traditional Jewish stew of meat, beans, and potatoes.  Masbia provides a restaurant-style environment to afford a sense of dignity to those in need, because "a hot meal always needs a touch of warmth."

Chulent from Masbia Soup Kitchen Network

Rego Park's Marani Glatt Kosher Georgian Restaurant, a newcomer to Queens Taste, served a couple of tasty dishes: Ostri, a beef stew with pickles and onions, as well as Chahohbili, a traditional chicken stew.

Marani's Ostri

Chahohbili

The Libations:

There was no shortage of alcoholic and non-alcoholic beverages.  Cider, beer, and wine flowed freely.

Not Your Father's Ginger Ale from Small Town Brewery

The Wine Room of Forest Hills, in association with Verity Wine Partners, poured an interesting variety of reds, whites, and a rosé.  The tastes comprised Peter Zemmer Pinot Grigio (Alto Adige, Italy), Montinore Estate Borealis 2014 (Willamette Valley, Oregon), Dio Fili Xynomavro Rosé 2015 (Macedonia, Greece), Ktima Mitravelas Red on Black 2014 (Nemea, Greece), Altovinum Evodia Old Vine Garnachia (Calatayud, Spain), and Michael Gassier Nostre Païs Rouge 2013 (Costières de Nîmes, France).

Selections from the Wine Room of Forest Hills

Brooklyn Winery dispensed samples from a bit closer to home: Chardonnay-Unoaked 2014 (Finger Lakes, N.Y.), Old Vine Zinfandel 2013 (Lodi, CA), and Cabernet Sauvignon 2012 (Sonoma Valley, CA).

Brooklyn Winery's (Unoaked) Chardonnay

Old-Vine Zinfandel (left) and Cabernet Sauvignon (right)

LIC's SquareWine & Spirits poured a couple of refreshing 2015 French rosés: Les Violettes (Côtes du Rhône) and Georges Vigouroux Gouleyant (Côtes du Lot).

Maegan Kovatch (left) and Lucy Spain (right) of Square Wines

2015 Rosés: Les Violettes (left) and Gouleyant (right)

The Desserts:

Shake Shack, which opened in Queens Center Mall on 30 December last year, celebrated their Queens Taste debut sweetly and effervescently with Root Beer Floats.

Shake Shack's Root Beer Float

Hannah Maldonado and Matthew McNamee of 8 Bit Bakeshop (whom I met at the Entrepreneur Space Five Alive celebration last month) offered samples of their video game-inspired treats.

Confections from 8 Bit Bakeshop

Bundts NYC, another vendor from the E-Space, returned with more miniature bundt-style pound cakes.  CEO and Bundtmeister Randall Grant bakes his wares to order and for specific events.

Bundts NYC: Chocolate Chip (left) and Blueberry (right)

Caterer EJ Sydell served gluten-free, fresh-fruit Bucklecakes, yummy coffee cakes from Esta-Joy's Kitchen.

Fresh Fruit Bucklecakes from Esta-Joy's Kitchen

The desserts from Rudy's Bakery & Café gave little indication of having come from a German bakery that opened in 1934.  Pastry Chef Cristina Nastasi bakes a wide assortment of contemporary desserts at one of the few remaining German holdouts in Ridgewood.  The confectioner exhibited her variety with delicious sweets comprising Strawberry-Rhubarb Crisp, Alfajores, and Espresso Cheesecake.

From Rudy's Bakery & Café: Strawberry-Rhubarb Crisp

Alfajores

Espresso Cheesecake

It seems fitting somehow that The Paleo Factory engaged in Mud-slinging amid this election year.  After his Taste debut last year, Sam Friedman (whose name is mud—in a good sense), returned with Chocolate (flavored with raw organic cacao powder), Vanilla (flavored with Madagascar beans and pure vanilla extract) and Coffee (flavored with organic arabica) Mud he makes from "ingredients that come from the earth."  To wit, he blends the flavor elements with coconut milk, cashews, and dates to yield tasty cold treats that are not too sweet.

The Paleo Factory's Chocolate, Vanilla, and Coffee Mud

DF Mavens dished up a couple of their marvelous dairy-free frozen desserts: Madagascar Vanilla Bean (coconut milk) and New Orleans Salted Praline (soy milk).

New Orleans Salted Praline from DF Mavens

Another frozen Madagascar Vanilla Bean offering, this one a gelato, was served by Astoria's Desserts That Matter.  The "boutique ice cream manufacturer" also scooped out samples of Dulce de Leche.

Desserts That Matter: Gelati

The Conclusion:

Once again, Queens Taste was a stellar event for noshing and networking at the New York Hall of Science.  As ever, my most profound thanks to Seth Bornstein and Rob MacKay.

Queens Taste 2016

New York Hall of Science
47-01 111^th Street
Corona, N.Y.   11368-2950   (map)

Tuesday, 3 May 2016, 6:00 P.M. till 9:00 P.M.

By train:  to 111 St or LIRR to Mets-Willets Pt

Links:

http://thequeenstaste.com/
https://www.facebook.com/QueensTaste
http://www.queensny.org/qedc
https://twitter.com/qedc
https://www.facebook.com/queensedc
http://www.itsinqueens.com/

Proceeds support the Queens Economic Development Corporation's ongoing efforts to attract, create, and maintain jobs in the borough through business services, neighborhood development, the Entrepreneur Space (food-and-business incubator), and marketing attractions through the Queens Tourism Council and the It’s in Queens and Discover Queens brands.

Five Alive: QEDC Entrepreneur Space Celebrates Its Fifth Anniversary

The Queens Economic Development Corporation celebrated the fifth anniversary of its Entrepreneur Space in Long Island City on 30 March 2016 with a lively networking party that featured spicy, savory, and sweet food samples from some 30 vendors.  There was much to celebrate: the incubator has helped more than 500 small businesses, generated $6 million in revenue, and created more than 100 jobs in its five-year history.

Five Alive: Cooks Kickin' It In Queens video

The Entrepreneur Space opened officially on 19 January 2011.  Sponsored by the NYC Economic Development Corporation, the 12,500-square-foot space comprises a fully equipped commercial kitchen, offices, and classrooms.  In addition to providing space and equipment, QEDC offers business counseling, technical assistance, and financial classes on site.  The E-Space also provides an area for culinary skills training to The Fortune Society, an organization that supports successful reëntry from prison.

Matt Swanston

Beginning in Studio 4, my first taste was a St. Louis-style gooey butter cake from Gooey&Co.  Since introducing his Gateway City staple to Gotham (via Smorgasburg) in 2014, Matt Swanston has never looked back.  The St. Louis native makes his cakes with organic, all-natural ingredients.

Gooey&Co: Butter Cake

I made the transition from sweet to savory with samples of DILL-icious Salsa Verde (medium) and Fire Roasted Red Salsa from the husband-and-wife team of Danny and Bella Mayans of Casa Maya.

Casa Maya: DILL-icious Salsa Verde (medium)

At the next table, Phoebe's Sourdough Bakery gave rise to my next nibble.  Phoebe Goh's sourdough bread varieties—SuperSpelt, SimplyRye, and Omega3Bomb—are made from ancient grains that are grown locally, certified organic, and non-GMO.

Phoebe's Sourdough: SuperSpelt, SimplyRye, and Omega3Bomb

And the sweet cycle begins anew …

Andrea "Sweetcicle" Patel

What appeared to be tortiglioni were actually confections handcrafted by Andrea "Sweetcicle" Patel.  Sweetcicle's Soft Chews are available in chew, er, two flavors: Meyer Lemon and Peach with a hint of Elderflower.

Soft Chews: Meyer Lemon and Peach with a hint of Elderflower

Little Luna cookies were inspired by a little girl with type 1 diabetes.

8 Bit Bakeshop: Little Luna

8 Bit Bakeshop's pastry chef Hannah Maldonado and Matthew McNamee created these special treats for their diabetic daughter, Luna—and others with food allergies and special dietary needs.

Little Luna: Sweet Vanilla & White Rice Cookies

On to Kitchen A …

My first sample in this large space was a snack from itskale.  The chips, made from kale and chia seeds, and baked with organic ingredients, certainly seemed healthful.

itskale: Kale and Chia Seed Chips

Yu Bakery offered some healthful snacks as well.  Using a modified Brazilian recipe, Kurt Schwarzbauer and his wife, Daniela, bake their yucca-based puffs and buns without artificial colors, chemicals, and preservatives.  Because yucca is naturally free of gluten and GMOs, YuPuffs and YuBuns contain neither.

YuPuffs: Parmesan (left) and Coconut Oil & Flaxseed (right)

Just out of the oven, these warm Cheese YuBuns melted in my mouth.

Yu Bakery: Cheese YuBuns

Chef Sherri Royes prepares soul food and fusion dishes with a focus on catering.  Her Citrus Glazed Chicken, with its Asian-inspired sweet and spicy flavors, showcased her culinary creativity.

Chef Sherri's Catering: Citrus Glazed Chicken

The bruschetta from Little Pleasures, a dining event and catering concern, was smokin'—literally.  Scott McCullough's antipasto was prepared with smoked sea salt, seared with fresh feta on top, and infused with hickory smoke.  Where were the mirrors?

Little Pleasures: Smoked Bruschetta

Around the corner, British Guyana-inspired food samples—Chicken Curry, Roti, Chicken and Vegetable Patties, and Almond Cookie Cakes—from Veda's Cakes and Catering beckoned.

Veda's Cakes & Catering: Tastes of British Guyana

In Kitchen B, across the aisle, Judy's Knishes offered a vegetarian taste of old New York.

Judy's Knishes

At the neighboring table, emphasizing healthful ingredients and "no empty calories," Lydia Fiorentino's baked goods tasted every bit as good as they looked.

Fiorentino's L Baked Goods

Of course, beer goes with everything.  Student-run Bayside Brewery poured some fine suds to accompany my cake.

Kitchen C, in the center of the large space, offered dumplings, pretzel balls, and a witch's brew.

Michael Zhang and daughter Sylvia

Asian Farmer's dumplings contain all-natural, local ingredients only—from the vegetables to the grass-fed beef, pasture-raised pork, and free-range chicken.  Owner Michael Zhang prepares them by hand using recipes and techniques passed down from generations of dumpling makers.

Asian Farmer: Vegan, Pork, and Chicken Dumplings

Pretzel Man Mike Panara Jr. rolled out cheese-stuffed, soft pretzel balls.  He makes six flavors in all, and sells them to bars and restaurants in New York.

Forest Witch teas are based on the Wiccan belief that nature possesses magical powers.  Thus, Stephanie Sanz's tea blends comprise herbs that have particular magical properties in common.  Additionally, a unique incantation is affixed to the back of each package to facilitate casting a spell before drinking the tea.

Forest Witch: Magical Teas

Over in Kitchen D, a familiar vendor served a familiar dessert along with one that was new to me.  Pilar de Guzman won top honors at Queens…A Taste of the World in 2011 (video) for her Date and Walnut Thins, known in the Philippines as "Food for the Gods."

Pilar de Guzman

While I don't wish to seem impious, I found Bonne Fête's Apple Cake to be just as heavenly as the Date-and-Walnut bar.

Bonne Fête Baking: Apple Cake

To the best of my knowledge, Biggie's Crack Toffee hasn't anything to do with plumbers or cocaine.  It has everything to do, however, with Stephanie Golden, innovative toffee, and a large cat.

Stephanie Golden

Biggie's thin, crackly, crunchy treats are "not your grandmother's toffee."  (Full disclosure: my grandmother did not make toffee.)  Several flavors were available for the tasting: Toasted Almond, Toasted Pecans & Bourbon, Pomegranate, Espresso, and Peanut Butter & Wild Blueberries—each speckled with sea salt.

Biggie's Crack Toffee: Espresso (left) and Peanut Butter & Wild Blueberries (right)

In the classroom space, Megan Sipe danced her way into my sweet tooth.  The colorful choreographer-chocolatier steps into cacao to create a multisensory experience called Chocolate Dances.

Megan Sipe

The tasting portion included three dark-chocolate Wild Women Mediants: Zoey (ginger, toasted coconut flakes, pumpkin seeds), Michelle (pistachios, sea salt), and Rachel (almonds, sea salt, cherries).

Chocolate Dances: Wild Women Mediants

After a taste of Wild Women chocolates, what could be better than a little more caffeine?  COFFEED poured samples of cold-brewed Burundi, their medium-roast house blend, imported from Africa.  More than a coffee roaster, COFFEED is a charity-minded food-and-beverage company that supports the communities around its stores.

COFFEED

Sergey Golosinkiy, co-founder of Oaks & Co Foods, served diminutive pancakes to accompany my cup of joe.  The tasty, high-protein flapjacks—free of gluten, soy, and GMOs—went like hotcakes.

Oaks & Co Foods: Protein Pancake Mix

At the next table, I spotted another familiar face.  Rosangela Arnold introduced me to her yucca-based, gluten-free Viva Natural pão de queijo (cheese bread) at the first E-Space anniversary celebration four years ago (video).

On this occasion, she crafted little sandwiches from her cheese rolls, filling them with a choice of salami, dulce de leche, or smoked wild salmon.

Viva Natural: Cheese Roll Sandwiches

To end my classroom visit on a sweet note, I tried Buenos Angie's Argentine Alfajores (dulce de leche cookies).

Buenos Angie's Argentine Alfajores

One of my favorite vendors, Little Bird Curious Confections, has left the building.

Corey Meyer

I first met owners Corey and Sarah Meyer at Queens Taste 2013 (video).  They started at the E-Space in May of that year, whereupon, they tweaked their recipes and learned how to transform a treat they made at home into a product that could be mass produced.  In the incubator, the Meyers honed their marketing skills, refined their packaging, and developed a professional website.

Little Bird Curious Confections: FIRE BITES

Over time, they added staff as well as shifts.  In the past year, demand for their FIRE BITES has risen so sharply that Corey and Sarah have outgrown the Entrepreneur Space and, consequently, moved into their own space.

Milk and Dark Chocolate Sea Salt FIRE BITES

The Little Bird is now fully fledged and has left the nest; may it spread its wings and soar.

Entrepreneur Space

36-46 37^th Street
Long Island City, N.Y.  11101-1606  (map)

(718) 392-0025
(212) 452-1866

http://www.entrepreneurspace.org
https://www.facebook.com/EntrepreneurSpace
https://twitter.com/ESpaceNYC

By train:  to 36 St
By bus:  Q101

Bastille Day on 60th Street 2015

Happy Bastille Day!  While la fête nationale is celebrated every year on le 14 juillet in France, FIAF's annual street fest took place two days ago in la Nouvelle-York.  Below is a sampling from this year's Bastille Day on 60^th Street.

Booths offering freshly prepared Gallic snacks and packaged foods lined the three blocks between Fifth and Lexington Avenues.

Simply Gourmand featured a number of items for the pantry, including the extra-spicy Amora L'Extra Forte Dijon mustard.  (The quotidian Amora is the analogous Gallic version of French's "classic" American yellow mustard.)

A notch or two higher is the delicious Maille, whose Cognac mustard is outstanding.  Other flavors include Noix, Bleu, Basilic, and Crème de Cassis de Dijon.

Merguez on the grill

Mange-ing merguez on le 14 is akin to eating hot dogs on the Fourth; having this grilled lamb sausage is de rigueur on Bastille Day.

While merguez is typically served within a sandwich stateside, the sausage is eaten sans bread—using knife and fork—in France.  Alas, in Le Souk's Franco-American adaptation, the baguette masked much of the flavor of the spicy little sausages.

Le Souk's merguez sandwich

As in Paris, there were crêpe stands everywhere.  Unlike Paris, however, these thin pancakes were considerably larger and far less delicate than their French cousins.

The most popular (and slowest) among the foregoing stands was that of the Crêpe Café, whose filling choices included traditional sugar, Nutella, ice cream, and the all-time French classic, PB & J.

Crêpe Café's culinary artists know the drill

Even after seeing how it was prepared, I rather enjoyed the simple butter sugar crêpe.

Butter sugar crêpe

Other sweets included the canelé, a Bordelais speciality.  This baked delight consists of a dark, caramelized shell encasing a moist, custard-like center.  In Bordeaux, it's often served with crème anglaise.

The sweet treats from Canelé by Céline were good enough to be served in Bordeaux.

Canelés, Salted Almond and Plain Mini Financiers

Vanilla Canelé

As always, the chocolatine, er, pain au chocolat from Olivier Dessyn's Mille-Feuille was excellent.

The pastries of Mille-feuille

Some tasty freebies …

Savory milk and dark chocolate samples from Magique

Cookie samples from S^t Michel

While the outdoor events were free, the Champagne & Chocolate Tasting and the Wine, Cheese, Cocktails, and Beer sampling required an entrance fee.

Bastille Day on 60^th Street

60^th Street between Fifth and Lexington Avenues
Manhattan

Sunday, 12 July 2015, 12:00 Noon till 5:00 P.M.

https://www.bastilledayny.com/

Queens Taste 2015

More than 600 hungry foodies rocketed their way to Flushing Meadows Corona Park for this year's Queens Taste at the New York Hall of Science, a vestige of the 1964 World's Fair.  With 66 tables showcasing 56 different purveyors of "the best food on the planet," the Queens Economic Development Corporation launched the thirteenth edition of its annual gustatory event on 12 May 2015—a stellar occasion in which to meet and eat.

This year, winning entries were chosen by popular vote; everyone who completed a ballot helped determine The People's Choice of Best Appetizer, Best Entrée, Best Dessert, and Most Refreshing Beverage.

Queens Taste 2015 video

Queens Taste 2015 welcomed several newcomers including Dan Frieber's carrot-based Tango Chile Sauce, an organic, piquant condiment with the potential to have myriad food partners.  The hot sauce certainly accompanied tortilla chips well.

Carrot-based Tango Chile Sauce

One of the sweet surprises of the evening was the highly addictive Amarena Fabbri.  This delightful treat, made from wild black cherries, traces its origins to 1905—in Portomaggiore, Italy, not Queens.  How dolce it is!

Wild Black Cherries of Amarena Fabbri

After its triumphant debut last year, Zenon Taverna returned armed, so to speak, with its famous Grilled Octopus (judged Best Entrée in 2014), along with Koupepia (stuffed grape leaves).  Stuffed with rice, and seasoned with tomato, mint, onion, parsley, and fresh lemon juice, Zenon's koupepia would have typically contained chopped pork—an ingredient excluded from these samples in order to include vegetarians.

Zenon Taverna's Grilled Octopus

Vegetarian Koupepia (stuffed grape leaves)

Chef Julio Velasquez's superb Steak Tartare from Bayside's Aperitif was the People's Choice of Best Appetizer—a rightly deserved distinction for this well prepared classic.

Best Appetizer: Aperitif's Steak Tartare

Chef Hugue Dufour of M.Wells in Long Island City rolled out an additional round of raw meat.  His delicious spherical servings of Angus Beef Tartare were accompanied by simple potato chips.

M.Wells's Beef Tartare meatball

Vinny Accardi's first Queens Taste was also a celebration of his first anniversary as chef and owner of Room 55 in Glendale.  (His 5 May graduation fifteen years ago from the Culinary Institute of America was the inspiration for the restaurant's name.)  Viewers of Hell's Kitchen may recognize him from the reality show's eighth season, in which he appeared as a contestant (video).  Vinny's Taste debut featured Chilled Cucumber Greek Yogurt Soup, Pork Belly and Fresh Ham (seasoned with honey and pickled fennel), and Milk Chocolate Mousse S'mores (with housemade crème de marshmallow).  The pork's sweet seasoning yielded flavors vaguely reminiscent of Chinese five-spice.

Clockwise (from top): Chilled Cucumber Soup, Pork Belly and Fresh Ham, Chocolate Mousse S'more from Room 55

The Deconstructed Chicken Caesar Salad from LIC's Dutch Kills Centraal left me feeling like an outsider to an inside joke.  This unusual diversion consisted of a romaine purée at its base, upon which a morsel of salt-cured chicken thigh, a garlic crouton, shredded Parmesan cheese, Caesar dressing, and bits of crumbled egg yolk were stacked.  While a little jest such as this was probably meant to amuse my gueule, it did little to humor my palate.

Dutch Kills Centraal's Deconstructed Chicken Caesar Salad

Mulan, a contemporary Asian restaurant situated on the second floor of Queens Crossing in Flushing, served attractive chicken patties.  Because my sample was cold, however, I was unable enjoy it fully.

Mulan's Asian Chicken Patty

Fushia, at the Wyndham Garden Long Island City, offered another taste of modern Asian cooking.  Their superior Pad Thai overshadowed their Sweet-and-Sour Chicken.

Fushia's Sweet-and-Sour Chicken (top) and Pad Thai (bottom)

Visitors to the Hall of Science witnessed an astronomical gastronomical line for one of the stars of this year's event.  Bareburger's sliders—mouthwatering organic, grassfed chopped beef, topped with blue cheese and bacon jam, unified harmoniously in a bun—earned this Queens-centric chainlet the People's Choice accolade for Best Entrée.  And yes, these delicious, all-natural little burgers were worth the wait.

Best Entrée: Bareburger's Beef Slider with Blue Cheese and Bacon Jam

Fairway served three types of slider: Grilled Chicken, Flank Steak, and Buffalo Chicken with Gorgonzola.

Fairway's Flank Steak Sliders

Just to the left of the sliders, tender, succulent Beef Tenderloin beckoned.  Topped with a squirt of Fairway BBQ sauce, this bite-sized, perfectly cooked cut of beef melted in my mouth.

Beef Tenderloin with Fairway BBQ Sauce

Of course, a slider from Woodside's F. Ottomanelli Burger & Belgian Fries was a must.  It was excellent, as always.

Frank Ottomanelli (left) and Michael Proano (right)

Also from Woodside, La Adelita served tasty Fried Tacos.

La Adelita's Fried Tacos

One can always count on Leo's Latticini to serve Mama's Special signature sandwich, Caprese Salad, and a number of other perennial favorites.  This year, Mama's of Corona (as it's known locally) introduced its version of Pizza Rustica, a delectable quiche-like pie, made with a variety of meats and cheeses.  Traditionally served at Easter, pizza rustica can be nevertheless enjoyed any time of year.  While there are many variants throughout Italy, Mama's is based on a family recipe from Bari.  It was a welcome addition to their annual offerings.

Mama's Special Sandwich: Peppered Ham, Salami, and Fresh Mozzarella

Insalata Caprese: Fresh Mozzarella, Tomato, and Basil

Pizza Rustica, Bari style

"Flushing's hidden gem" came out of hiding with a prominent table position this time around.  It was nearly impossible to miss Magna Ristorante's Letizia Barbetta and Eleonora Greco as they dished up their sapid Chicken Piccata (with lemon, capers, and artichokes) and Penne (with cheese, tomatoes, and artichokes).

Magna's Chicken Piccata and Penne

Although I had nearly reached my point of satiety, an irresistible broiled salmon-shrimp dish from Flushing's Piccolo Sogno reeled me in.  "Real Italian" Chef Maurizio's savory aquatic duo, enlivened by a sauce of white wine, lemon, and garlic, was truly a "little dream."

Piccolo Sogno's Broiled Salmon-and-Shrimp

Jamaica's O Lavrador returned with more tasty Iberian fare.  For this year's event, Chef Fernando Gomes prepared Seafood Paelha, along with Baked Clams and Bacon.  Owing to a food allergy, alas, I was limited to sampling the latter only.  Served in clam shells, the rich combination of mollusc and pig was satisfying but sinful.

O Lavrador's Baked Clams and Bacon

Food is merely one aspect of Neir's Tavern's considerable allure.  Established in 1829, "the most famous bar you've never heard of" is also one of the oldest in New York.  Before it was featured in Goodfellas and Tower Heist, this historic Woodhaven tavern was purportedly the venue of Mae West's first performance.  At its Queens Taste premiere, Neir's served Cotton Candy-flavored Wings, Saddle-Up Wings, Boneless Chicken Tender Bites, and Burger Bites.  I skipped the first one, but tried the rest; the heat of the Saddle-Up wings made them my favorite.

Clockwise (from top): Boneless Chicken Tender Bite, Saddle-Up Wing, Burger Bite from Neir's Tavern

Redwood Deli of Forest Hills was back with a tasty offering that delivered appreciable heat: Spicy Chicken Tacos.

Redwood Deli's Spicy Chicken Tacos

Hoping to repeat its 2014 success, Murphy's Bar of Sunnyside returned with raw oysters (judged Best Appetizer last year), and introduced a crustacean variant of a common sandwich.  The Blue Point Oysters were titillatingly fresh, and the Lobster BLT—lobster, applewood-smoked bacon, mesclun, and tomato—was uncommonly delicious.

Lobster BLT and Blue Point Oyster from Murphy's Bar

Ginger is a marvelous digestive aid, and Bruce Cost's unfiltered sparking beverage provides a refreshing way to enjoy it.  Made with fresh ginger, sweetened with pure cane sugar, this natural ginger ale contains no extracts or oils.  It's the perfect drink for those who gormandize at events such as this.

There were five flavors from which to choose: Original, Jasmine Tea, Pomegranate with Hibiscus, Passion Fruit with Turmeric, and the 66-calorie Bruce Cost 66.

Bruce Cost Ginger Ale

I've been a fan of Drink More Good's old-fashioned soda syrups ever since I tried the Ginger Ale last year.  Founder Jason Schuler handcrafts his syrups with half the constituent sugar of mainstream sodas.  He uses neither high-fructose corn syrup nor preservatives; his ingredients are truly more good.  On this occasion, I tasted Jason's Lemon-Lime—a syrup that blends the juice of fresh, organic lemons and limes (zested and pressed by hand) with coriander, allspice, and lavender.  Mixed with seltzer, it was a "sprightly" alternative to bottled and canned fizz.

Drink More Good's Soda Syrups

Other beverages included a variety of hard ciders, beer, wine, and mixed drinks.

LIC's SquareWine & Spirits dispensed a couple of wines along with a spirituous iced tea.  Michael Hesslein poured a Verdicchio and a Rhône blend (from Washington), while Maegan Kovatch "tead" off with an Arnold Palmer spiked with Deep Eddy Sweet Tea Vodka.

Maegan Kovatch and Michael Hesslein of SquareWine & Spirits

Arnold Palmer spiked with Deep Eddy Sweet Tea Vodka

LIC's Beija Flor showed lots of spirit with its sweet Caipirinha, the cachaça-based national cocktail of Brazil.

Beija Flor's Caipirinha

Queens Courage Old Tom gin, distilled in Astoria, was a key ingredient in the 2015 People's Choice of Most Refreshing Beverage.

On to the sweets …

The lovely little cakes and pastries from Rose House at Queens Crossing in Flushing were as delicious to the taste buds as they were to the eyes.

Beautiful Cakes and Pastries from Rose House

Sam Friedman, The Paleo Factory's "Chief Caveman," produces Mud from "ingredients that come from the earth."  He blends coconut milk (as a base), cashews (for texture), a flavor element—Madagascar beans (vanilla), raw cacao powder (chocolate), or bananas—and dates (as a sweetener) to yield a pleasingly smooth consistency between those of soft-serve ice cream and mousse.

Ingredients for The Paleo Factory's Mud

Served chilled, this modern Stone Age dessert was delicious and not overly sweet.  (The Chocolate was especially good.)  Here's Mud in your mouth!

The Flavors of Mud (l-r): Chocolate, Vanilla, and Banana

My chocolate mini-Bundt cake from Bundts NYC was not quite so moist as it looked.

Mini Bundt Cakes from Bundts NYC

Having scooped up the award for Best Dessert at their first Queens Taste appearance last year, DF Mavens sought to defend their 2014 title with three more dairy-free frozen desserts: New Orleans Salted Praline (soy milk), Mint Almond Cookie (almond milk), and Key Lime Creme (coconut milk).  (The flavors were best enjoyed separately.)  Their efforts, however, did not garner the top honor on this occasion.

From DF Mavens (l-r): New Orleans Salted Praline, Mint Almond Cookie, Key Lime Creme

The Nachspeisen of Rudy's Bakery & Café, a German stalwart in Ridgewood, earned their just deserts in the 2015 People's Choice ballot.  Pastry Chef Cristina Nastasi's winning Süßigkeiten included Berry Mascarpone Shortcake, Chocolate Hazelnut Cake, and Mallomars.  I had fortuitously saved this year's Best Dessert for last.

Best Dessert: Berry Mascarpone Shortcake and Chocolate Hazelnut Cake from Rudy's Bakery & Café

Pastry Chef Cristina Nastasi

Rudy's and Cristina afforded a delightfully sweet finish to the Taste!

Another year, another great celebration of the wide variety of flavors that enrich New York's most diverse borough.  "The best food on the planet" served at Queens Taste 2015 in the New York Hall of Science was, dare I say, out of this world.  As ever, my sincerest thanks to Seth Bornstein and Rob MacKay.

Queens Taste 2015

New York Hall of Science
47-01 111^th Street
Corona, N.Y.   11368-2950   (map)

Tuesday, 12 May 2015, 6:00 P.M. till 9:00 P.M.

Links:

http://www.itsinqueens.com/queenstaste
https://www.facebook.com/QueensTaste
http://www.queensny.org/qedc
https://twitter.com/qedc
https://www.facebook.com/queensedc
http://www.itsinqueens.com/

Queens Taste 2014

A record-setting 49 vendors served the world's fare to the more than 700 eager participants who braved the elements to take part in Queens Taste 2014 at the Sheraton LaGuardia East Hotel in Flushing.  Hosted by the Queens Economic Development Corporation, the twelfth annual gastronomic extravaganza included performances by a Big Apple Circus clown, two tables of World's Fair memorabilia from the Queens Historical Society and The Port Authority of NY & NJ, and special Mets ticket offers.

Queens Taste 2014 video

The Taste welcomed several newcomers this year, including Pa-Nash, a new "Euro Soul" eatery in Rosedale that fuses Mediterranean and Moroccan cooking with Caribbean and Soul Food influences.  The Fig-glazed Chicken Wings, though tasty, were not warm enough to allow my full appreciation of them.  The meatball and the Herb-Crusted Lump Crab Cakes, on the other hand, were warmer, and, thanks to the savory Moroccan spices, hotter.

Pa-Nash's Fig-glazed Chicken Wings and Moroccan-spiced Meatball

Herb-Crusted Lump Crab Cakes with Moroccan spices

Another newbie, Murphy's Lobster Grill, fared very well at its Queens Taste initiation.  Michael Patrick Murphy's Sunnyside pub received the Best Appetizer award for its Oysters on the Half Shell.  In addition to its victorious raw oysters, Murphy's Bar offered Steamed Mussels and Lobster Mac 'n' Cheese.

Murphy's Lobster Grill's Steamed Mussels (left) and
Lobster Mac 'n' Cheese (right)

Also making a triumphant debut was Zenon Taverna of Astoria.  The Greco-Cypriot eatery earned Best Entrée honors for its Mediterranean Octopus, Lamb Meatballs, and Taramosalata (ταραμοσαλάτα).  While the char-grilled meatballs—seasoned with salt, pepper, fresh garlic, onion, and parsley—may have been slightly oversalted and a bit chewy, they were delicious nonetheless.  The Taramosalata (carp roe, or taramas, mixed with mashed potatoes, lemon, and onion, served in a phyllo cup) was a tasty meze as well.  The veritable standout, however, was Zenon's grilled octopus.  Perfectly seasoned with oregano, pepper, and bay leaves, then drizzled with olive oil, vinegar, and lemon, this preparation was tender, moist, and unquestionably deserving of its award.

Zenon Taverna's Grilled Mediterranean Octopus

Char-grilled Lamb Meatballs (left) and Taramosalata (right)

Elena Papageorgiou savors Zenon Taverna's Best Entrée award

Dutch Kills Centraal, a Long Island City gastropub, marked its first appearance with housemade Chicken Liver Pâté on Crostini and Deviled Eggs with Bacon—some of my favorite picnic fare.

Dutch Kills Centraal's Housemade Chicken Liver Pâté on Crostini

It was also the first time round for Bill's Balls, a purveyor of artisanal meatballs from Astoria.  Bill tailors his spherical concoctions to suit various localities, such as Astoria, Mulberry Street, Upstate, and even Philly.  To honor the venue of this year's event, owners Bill Morris and Daniela Del Giorno rolled out The Flushing—a pork dumpling ball served with Sweet Thai Chili sauce and and cabbage-scallion slaw.

The Flushing, an Asian-inspired meatball from Bill's Balls

Other Queens Taste debutants included Rose House (salad), Kimchi Smoke (smoked kimchi with pulled pork), and Jam Jar Bakery (hot fudge toffee crunch jar pie).

Rose House's Salad

Kimchi Smoke's Pulled Pork

Jam Jar Bakery's "Pie in a Jar"

DF Mavens completed the list of successful 2014 premieres with its dairy-free frozen desserts.  The chill, non-dairy Salted Praline (soy milk), Mint Chocolate Chip (almond milk), and Mango (coconut milk) scooped up the award for Best Dessert.

Kevin Melvin dishes up DF Mavens's winning desserts

It was a pleasure to see a number of returning favorites as well.

Mina Newman and Mario Argudo of Christos Steak House

Though it failed to receive an award, Chef Mina Newman's Braised Short Ribs from Christos Steak House in Astoria represented perfection on a plastic plate.  Tender, succulent, and seasoned just right, this marvelous viand melted in my mouth.

Braised Short Ribs

The Dog and Duck gastropub of Sunnyside served sliders again this year.  I still miss the duck confit from 2012!  Next year, Padraigh?

Woodside's F. Ottomanelli Burger & Belgian Fries returned with more burgers with which to defend its 2013 Best Entrée title.

F. Ottomanelli attempts to defend its 2013 title

La Adelita was back with more good Mexican eats.

La Adelita's Salsa, Guacamole, and Tortilla Chips

Uncle Peter's of Jackson Heights spooned up its Seafood Salad Supreme of lobster, shrimp, crabmeat, and avocado.

Uncle Peter's Seafood Salad Supreme

The sport of kings is celebrated in Queens at Elmhurst's La Fusta.  Holding the reins at his Argentinean homage to horse racing (fusta means rider's crop) is Stephen Tatarian, one of the Taste's most engaging restaurateurs.  This year, he trotted out skewers of skirt steak, grape tomatoes, portobellos, and sausage.

La Fusta's Mixed Grill Skewers

And what would a visit to this event be without a bite of the signature sandwich from Leo's Latticini?  In addition to its famous hero of peppered ham, salami, fresh mozzarella, roasted peppers, and mushrooms, Mama's of Corona (as it's known locally) reprised its Caprese Salad (fresh mozzarella with basil, tomatoes, and olive oil), Prosciutto Bread, and Biscotti.

A reprise of Leo's Latticini (aka Mama's of Corona) favorites

Flushing's Magna Ristorante, another perennial favorite (awarded for Best Entrée in 2012), returned with a pair of tasty pastas, and introduced a highly popular dish of sweet, spicy peppers with ricotta and mozzarella inside.

Eleonora Greco gives the thumbs-up to Magna's cucina

After last year's success, McClure's Pickles of Brooklyn and Detroit was back with more brined bits.  The Sweet Spicy, my favorite, packed plenty of heat—perhaps even more so than did the Spicy.

McClure's Sweet Spicy pickles

The beverages seemed to include fewer wines this year.  SquareWine & Spirits returned as one of the few vino vendors.

How many wine samples contributed to the incarnadine nose?

After the wine, I sipped an intensely sweet libation gingerly: Blind Monkey Punch, made with Barrow's Intense Ginger Liqueur, Caliche Rum, San Pellegrino Limonata, and club soda.

Taste no evil: Blind Monkey Punch

Having sampled the aforementioned Bill's Balls, it was only fair that I tried Pat's balls again for dessert.

Pat Pilla

Pat Pilla describes her cheesecake balls as "a little bite of heaven and an explosion of flavor in your mouth."  Her company, Chee'Bonnet, is one of the many successful ventures launched at QEDC's Entrepreneur Space.

A delightful dozen Chee'Bonnets

Yet another E-Space success is Sara and Corey Meyer's Little Bird Chocolates.  The couple and their wares have become an annual favorite of mine.  I'm especially fond of their hot Candied Jalapeños.

Assorted bites of Little Bird Chocolates

And finally, Ridgewood's venerable Rudy's Bakery and Café, famous for its Süßigkeiten since 1934.  For this year's Taste, pastry chef Cristina Nastasi prepared Mini Cupcakes, a seasonal Strawberry-Rhubarb Crisp, and Oatmeal Marshmallow Sandwiches.

Süßigkeiten from Rudy's Bakery & Café

"A great time was had by all," declared QEDC Executive Director Seth Bornstein.  "The food, the beverages, the networking, and the upbeat atmosphere were simply fantastic. I'm already looking forward to next year, and I am extremely grateful to our lead sponsor, Fairway Market."

Queens Taste 2014

Sheraton LaGuardia East Hotel
135-20 39^th Avenue
Flushing, N.Y.  11354  (map)

Tuesday, 29 April 2014, 6:00 P.M. till 9:00 P.M.

Links:

http://www.itsinqueens.com/queenstaste
Queens Taste 2014 Facebook photo gallery
http://www.queensny.org/qedc
https://twitter.com/qedc
https://www.facebook.com/queensedc
http://www.itsinqueens.com/

World's Fare at Queens Taste 2014

The Queens Economic Development Corporation, the Queens Tourism Council, and lead sponsor Fairway Market are proud to announce that the borough's premiere food-and-networking event, Queens Taste 2014, will take place at the Sheraton LaGuardia East Hotel, 135-20 39^th Avenue in Flushing, from 6:00 P.M. till 9:00 P.M. on Tuesday, 29 April.

The reasons to attend are as diverse as the borough itself.  Foodies can expect to feast on everything from sweet to savory; Mexican to mainstream; and crunchy to creamy (including artisanal specialties prepared by Entrepreneur Space clients).  And, of course, there will be various libations to fortify the spirit of the event.

As part of the fun, clowns from the Big Apple Circus will perform magic tricks and distribute free red clown noses to all attendees (or at least to those who want one).  In addition, QEDC and the Queens Historical Society will host a table exhibiting memorabilia from the 1939 and 1964 World's Fairs—both of which took place in Flushing Meadows Corona Park.

Finally, this event affords a perfect venue for networking.  QEDC hopes to attract some 1,000 attendees, with most either residing in Queens or doing business in the borough.  Thus, Queens Taste 2014 provides a convivial setting in which to meet like-minded individuals, talk shop, and exchange business cards.

Queens Taste 2014 costs $100 for an individual ticket, or $175 for two.  Proceeds support QEDC's ongoing efforts to attract and maintain jobs in the borough through business services, neighborhood development, the E-Space, and marketing attractions through QTC and the Discover Queens brand.  As QEDC is a 501 (c) (3) nonprofit, proceeds are tax deductible as permitted by law.

To purchase tickets online, please visit www.itsinqueens.com/queenstaste.  For more information, please call (718) 263-0546, or send email to [email protected].

To enter for a chance to win a pair of tickets to Queens Taste 2014, please click on: https://www.facebook.com/ItsInQueens.

Queens Taste 2013

Sheraton LaGuardia East
135-20 39^th Avenue
Flushing, N.Y.  11354  (map)

Tuesday, 29 April 2014, 6:00 P.M. till 9:00 P.M.

By train:  or LIRR to Flushing/Main St

    * * *

To view last year's event, please click on the link:  Queens Taste 2013.

Coffee on the Lower East Side? Whynot!

Fabulous coffee and tantalizing croissants summoned my taste buds back to Whynot Coffee—this time to its Lower East Side outpost on Orchard Street.  Unlike the '60s Parisian motif of the original, the theme of this site is that of an art gallery.  To maximize exhibit space, the barista station is situated within an island in the center of the café.  The spacious interior affords a fine setting in which to enjoy coffee and the art surrounding it.

All the familiar delights from Blue Bottle coffee and Mille-Feuille bakery are here, too.  Oh, and I discovered a new favorite: the raspberry croissant.  Filled with a homemade raspberry preserve and dusted with dried raspberries, this bright, flaky pastry tasted of fruit, not sugar.  I can't recall ever enjoying a more delectable croissant!

Raspberry croissant

The savory items were tasty as well.  Both the prosciutto-and-provolone croissant and the smoked salmon quiche were satisfying, even though the latter was a bit overly farinaceous.

Ham and cheese: prosciutto-and-provolone croissant

Smoked salmon quiche

Of course, the coffee was, as ever, superb.

Espresso (left) and caffè latte (right)

The gallery's inaugural exhibit—works by Brooklyn artist Jeremy Penn—was officially launched on Thursday, 12 December.  It was a splendid evening of paintings, pastries, and prosecco.

Whynot Coffee Art Gallery

175 Orchard Street (between Houston & Stanton Sts),
Lower East Side, Manhattan   (map)

(646) 682-9065

https://www.facebook.com/whynotcoffeeNYC
https://twitter.com/whynotcoffeeNYC

By train:  to 2 Avenue (exit at Allen Street)
By bus:  M9, M14A, M15 SBS, M21, B39

Serge

Soirée de la séduction - Chapter 1

Soirée de la séduction - Chapter 2

Hot Lips Explosion

Hot Lips Scale

Jeremy Penn

Water is the Spirit of Leaf Vodka

What'll it be, Alaska glacial or Rocky Mountain mineral?  Because water accounts for 60 percent of vodka's constitution, its influence in shaping the spirit is significant.  Thus, after sipping the world and testing the water, so to speak, Leaf Vodka's Ukraine-based research-and-development team identified two sources that yielded the distinctive characteristics and flavors they sought: a glacier-fed lake in Alaska and a mineral spring in the Rocky Mountains.  At last week's Leaf Vodka launch at Trump SoHo, I sampled both varieties.

I began by tasting the spirits side by side, neat.  Leaf's Alaskan glacial water vodka (green label) revealed hints of sweetness, and a very round feel on the tongue—akin to a white wine that has undergone significant malolactic fermentation.  The Rocky Mountain version (blue label), on the other hand, exhibited a noticeable taste of minerals.  While both vodkas were smooth, the latter did not impart the prominent roundness of the former.

Both Leafs are easy to drink, and, at their suggested retail price of $16.99 to $19.99, easy to purchase.  It would seem quite reasonable to have both varieties on hand to accommodate the preferences of one's guests, as the two render distinctly different cocktails.

As an example, the sweetness of the Alaskan glacial water enhanced the sweet and tart fruit flavors of the Pink Glacier's lime, pink grapefruit, and cranberry juices.

Pink Glacier

The mineral expression in the Rocky Mountain water, on the other hand, added an earthy "bite" to the herbal notes of the Bitter Re-Leaf's basil leaves and lime.

Bitter Re-Leaf

While Leaf Vodka's USDA organic certification is noteworthy, it's not a major selling point.  "We want to focus on the core essence, water, which, according to tradition, breathes life into vodka," says Julius Criscione, National Sales and Marketing Director for Megapolis USA, the American subsidiary of Global Spirits.

Below are some of the other drinks I sampled. Please click here to view a complete list of recipes.

Gold Leaf

Twisted Leaf

Leaf-n-Berry

Leaf Vodka is currently available in New Jersey and Connecticut.

http://www.leafvodka.com/
https://twitter.com/LeafVodka
https://www.facebook.com/leafvodka

Celebrate a World of Flavors at Queens Taste 2013

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 deductible to the extent permitted by law.

To purchase tickets online, please visit www.queensny.org/qedc/queenstaste.  For more information, please visit www.queensny.org, call (718) 263-0546, or send email to [email protected].  See you there!

Queens Taste 2013

Caesars Club, Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 14 May 2013, 6:00 P.M. till 9:00 P.M.

By train:  or LIRR to Mets-Willets Pt
By bus:  Q48

    * * *

To view last year's event, please click on the link:  Queens Taste 2012.

Flushing Food Festival

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

Deluge (Asian Fusion): Korean BBQ Short Ribs

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.

Deluge (Asian Fusion): Chicken Satay

More fusion, sort of …

Savory Fusion (Chinese): Assorted Pancakes

Onion-Chive (left) and Plain (right) Pancakes

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.

Mulan (Asian Fusion): Foie Gras Terrine

The Plum Fish Roll offered an innovative departure from traditional Taiwanese fare. 

Taiwan 101 (Taiwanese): Plum Fish Roll

A couple of unique teas, including a Maple Herbal variety, from Rose House.

Rose House (Taiwanese): Tea

Finally, the desserts.

Tai Pan Bakery (Taiwanese): Tiramisù and Egg Custard

Dan ta (pronounced dahn·TAH), the classic Chinese egg custard tart, is practically de rigueur, but … Tiramisù??  (No, Emily, it's not Japanese!)

"Portuguese" Egg Custard

Another dolce with an Eastern twist: Asian-Inspired Panna Cotta (pineapple compote with lemongrass and Thai chili).

Monroe College: Asian-Inspired Panna Cotta

Comestiblog wishes to extend special thanks to Messrs. Dian Yu and Rob MacKay.

Flushing Food Festival
Sheraton LaGuardia East

135-20 39^th Avenue
Flushing, N.Y.  11354  (map)

(718) 460-6666

http://www.sheratonlaguardia.com/

Pascal's Bids Adieu to Larchmont

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.

Pascal's (closed)

141 Chatsworth Avenue
Larchmont, N.Y.  10538-2940  (map)

Video: Memories of Pascal's Restaurant

To view additional images of Pascal's final days, please visit the corresponding album on Facebook:

http://www.facebook.com/media/set/?set=a.467040689982091.114451.180435591975937

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," and a head chef is a "head head."

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."

Queens Taste 2012

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.

Lisa Beels's Duck Egg Frittata

The frittatas paired nicely with fresh garden greens from Queens Greenmarket, a program of GrowNYC.

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.

O Lavrador's Pão com Chouriço

Fresh, lean, and simple.  That pretty much sums up the burgers from Woodside's F. Ottomanelli Burger and Belgian Fries.  Sadly, there were no fries.

F. Ottomanelli's Roasted Garlic Burger

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)

The Libations:

At the QEDC E-Space anniversary celebration in January, I had the pleasure of sampling the fermented teas of Astoria's Beyond Kompucha, as well as speaking with the company's founder, Spiro Theofilatos.

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!

Sandra and Hans Penz

A few more familiar names and faces:

Bonne Fête Baking

Krumville Bake Shop

Brewla Bars

Josephine's Feast

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 (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 1 May 2012, 6:00 P.M. till 9:00 P.M.

Links:

http://www.facebook.com/events/
http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

Celebrate May Day at Queens Taste 2012

Mark your calendar and whet your appetite!  Queens Taste 2012, the borough's premiere food-and-networking event, will take place Tuesday, 1 May, from 6:00 P.M. till 9:00 P.M. at Citi Field's Caesars Club in Flushing Meadows Corona Park.

Enjoy a broad spectrum of flavors and textures—from sweet to savory, Asian to Italian, and crunchy to creamy—served by the two-dozen participating establishments.  Sample, for instance, the vegetable samosas and chicken biryani of Baluchi's Indian Restaurant in Forest Hills, the duck confit  of Sunnyside's Dog & Duck, and the pistachio-crusted monkfish in lemon butter sauce of Uncle Peter's of Jackson Heights.

For dessert, try the Moroccan cookies, specialty ice pops, brownie lollipops, gourmet cupcakes, nut bars, designer marshmallows (!), and other artisanal treats of some 25 Entrepreneur Space clients.  (E-Space is the food-and-business incubator of the Queens Economic Development Center in Long Island City).

Hydrate (or dehydrate) yourself with a vast selection of beverages.  Taste local wines from the Queens County Farm Museum, and from the Castello di Borghese Vineyard on Long Island.  Throw back a few suds from Brooklyn Brewery and Manhattan Beer Distributors, but don't forget to sip the refreshing fermented teas from Astoria's Beyond Kombucha, and the Turkish coffee from the Turkish Cultural Center.

This year's restaurants include Austin's Steak & Ale House, Baluchi's Indian Restaurant, Bourbon Street, Dazies, Euro Grill & Salad Bar, F. Ottomanelli Burger & Belgian Fries, Giardino, La Bella Cucina, Leo's Latticini (Mama's of Corona), Magna Ristorante, Marbella, McClure's Pickles LLC, O Lavrador Restaurant & Bar, Papazzio, Pop Diner, Riverview Restaurant & Lounge, Russo's on the Bay, The Dog & Duck, Uncle Peter's, Vetro, and White Castle.

Five taste masters will select the Best Appetizer, the Best Entrée, and the Best Dessert.

Tickets to Queens Taste 2012 are priced $100 apiece, or $185 for two.  Proceeds support the Queens Economic Development Corporation's ongoing efforts to attract and maintain jobs in the borough through business services, neighborhood development, the Entrepreneur 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.

To purchase tickets online, please visit www.queenstaste.eventbrite.com.  For more information, please visit www.discoverqueens.info, call (718) 263-0546, or send email to [email protected].

Queens Taste 2012

Caesars Club, Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 1 May 2012, 6:00 P.M. till 9:00 P.M.

http://www.queenstaste.eventbrite.com
http://www.facebook.com/events/
http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

By train:  or LIRR to Mets-Willets Pt
By bus:  Q48

    * * *

To view last year's event, please click on the link:  A Taste of the World in Queens 2011.

IACP Culinary Expo and Book & Blog Festival

My month began with a fabulous foodist event in SoHo.  On Sunday, 1 April, over 100 exhibitors strutted their stuff at the Culinary Expo and Book & Blog Festival, part of a five-day conference celebrating "The Fashion of Food" by the International Association of Culinary Professionals.  The 2012 installment marked the 34^th anniversary of the IACP conference.

So much food and only four hours!  Not wishing to resurrect ancient Roman rituals, I refrained from sampling everything (though I was tempted).  Below are some of the highlights.

Roelli Cheese Haus's shelf-cured Red Rock

The Wisconsin Milk Marketing Board offered several fine cheese samples as well as a Grilled Cheese Academy demo.

Carr Valley's Caso Bolo Mellage

Sartori's Pastorale Blend

Back in my SoHo days, it was called The French Culinary Institute.  Since that time, the school has expanded and broadened its scope to become The International Culinary Center.  Sampling their innovative Gazpacho evoked memories of dining at FCI's L'Ecole restaurant.  This unusual preparation comprised Greek yogurt, grapes, cucumbers, almonds, white bread, pickled shrimp, smoked paprika, olive oil, and sherry vinegar.

The International Culinary Center's Gazpacho

A few of the big names were on hand to demonstrate their wares.

Cuisinart's new Griddler turned out some tasty Reubens.

And, a little jolt to cure one's illys …

What more is there to say about this familiar name in the coffee world?

Or is Runa's guayusa more your cup of tea?  Made from a native Amazonian tree leaf, brewed guayusa packs more caffeine and twice the antioxidants of any other tea.

Left to Right: Spice, Ginger Citrus, Peppermint, Traditional

Kikkoman, another well-known brand, earned its fame with soy sauce.  Over the years, the company's product line has widened considerably.  I particularly enjoyed the fiery Thai Style Chili Sauce.

Left to Right: Thai Style Chili, Wasabi, and Sriracha

Strategically situated at the adjacent booth, Alaska Seafood served savory salmon sliders with Asian slaw that I spiced up with Kikkoman's Wasabi Sauce.  This was one of the highlights of the festival.

Alaska Seafood's Mini Salmon Sliders with Asian Slaw

From Berkeley, California, Diane Lee's 7th Taste infused olive oils contain no extracts or artificial flavorings.  Smooth and tasty!

Left to Right: Mushroom, Ancho Chili, Lavender, Truffle, Curry

"The chef's in the jar" with these hand-harvested, artisanal salts from Chef Salt.

Chef Salt Seasoning Blends

Nueske's applewood-smoked meats were a pleasant discovery.

With the recent addition of wild cherrywood-smoked bacon to their lineup, what's not to love?

Tanya L. Nueske, Executive Vice President

Don't forget the California veggies.  Let there be no confusion with regard to the proper pronunciation of endive.

"No, it's absolutely pronounced on-deev."

I am not now, nor do I plan to ever be, a vegan.  Nevertheless, these samples from Ella Nemcova's The Regal Vegan were quite alluring.  Best of all, at 50 calories, a one-ounce serving of the delectable Faux Gras walnut-lentil pâté contains only three grams of fat.  A guiltless pleasure!

Faux Gras: A Toasted Walnut-Lentil Pâté.

Basilicotta: A Basil-Cashew Cheese Spread

Pâté certainly pairs well with wine.  While there was no Sauternes in sight, there were a few sippable vinos from Brooklyn Oenology.

From fermented grapes to carbonated ginger.  Fresh Ginger, Ginger Ale by Bruce Cost is a refreshing alternative to mainstream sodas.  Unfiltered, and made with fresh ginger, this sparkling soft drink is as aptly named as it is delicious.  Other flavors include Jasmine Green Tea, Pomegranate (with Hibiscus), and Passion Fruit (with Turmeric).

Fresh Ginger Effervescence by Bruce Cost

A few more cheeses …

Kerrygold's Aged Cheddar with Irish Whiskey (left) and Dubliner (right)

Lucy's Whey offered several artisanal curds, including Capriole's Sofia (an ash-ripened chèvre), Consider Bardwell Farm's Pawlet, (a Vermont version of Toma), Vermont Creamery's Cremont (a cheese of blended goat's and cow's milk), and Jasper Hill Farm's Winnimere.

Lucy's Whey: American Artisanal Cheeses

I tried to save the sweets for last, but, sadly, I had reached my capacity before I could sample them.  They certainly looked good!

It was delightful to see a couple of familiar names and faces from the QEDC Entrepreneur Space.

Uliana and Maria of Santé Bakery

Josephine's Feast

Comestiblog wishes to extend special thanks to the Wisconsin Milk Marketing Board.

IACP Culinary Expo and Book & Blog Festival

82 Mercer Street, SoHo, Manhattan  (map)

https://www.iacp.com/

QEDC Entrepreneur Space Celebrates Its First Anniversary

The Queens Economic Development Corporation celebrated its Entrepreneur Space's first anniversary on 25 January 2012 with an open party featuring clients' food samples, lively interaction, and a collector's frozen birthday cake.  It was an occasion to speak with numerous business owners who have utilized the E-Space to launch or further their food ventures.

Situated in Long Island City, Queens, the Entrepreneur Space opened officially on 19 January 2011.  One year later, the 12,500-square-foot, city-sponsored, food-and-business incubator boasts roughly 175 clients.  Many take advantage of the round-the-clock commercial kitchen (replete with culinary essentials ranging from a walk-in refrigerator to basic utensils), while others avail themselves of the workstations and classroom space.  In addition, many participate in free business counseling, technical assistance, and financial classes.

My tour began with Dan and Rebecca Dengrove's refreshing frozen Brewla Bars.  Unlike many iced fruit pops, these are produced from brewed beverages and, most important, are not overly sweet.

The Hero: Cherry Pomegranate Red Tea

While I didn't taste the next product myself, Comestidog wagged with approval upon taking a bite of the all-natural Ruv Roos from Woofshire Farms.

Among the standouts of the afternoon was the all-natural skordaliá from Samios Foods.  The vegan Go Go's Garlic Dips were simply delicious!  Happily for me, they're available at Whole Foods Markets in the Tri-State Area.

Left to Right: Original, Olive & Rosemary, Roasted Red Pepper, and Dill

As I continued to wend my way through the E-Space, I tasted samples at nearly every table.

Larry's Mix, Gwen's Batch, and Original MIx from Brooklyn Nuts

In the large kitchen space, I found Viva Natural's pão de queijo.  The yummy Portuguese baked cheese rolls beckoned me to return for seconds, thirds, …

At the next table, I slurped Lane Li's delicious Sichuan-style Dan Dan Noodles: egg noodles served with a bold savory sauce and chili oil, topped with sautéed minced pork, Sichuan pickled vegetable, bean sprouts, and scallions.  This dish delivered a spicy burst of flavor with every bite.

Lane Li, founder of Noodle Lane, serves Dan Dan Noodles

A few more tastes …

Grown in Brooklyn: Barry's Tempeh

The Chocolate Swirl's Double Decker Brownies

And a potent cocktail made with artisanal confiture from Josephine's Feast!

One of the catchiest names I encountered was that of Texas-native "Super Duper" Mary Cooper.  Her HappySnax were simple, yet enjoyable.

Super Duper Mary Cooper's HappySnax

Going for the gold …

Zoha Hopps uses "a secret family recipe" to make his Goldleaf toffee

Goldleaf showed off some of the event's most elegant packaging.  Their toffee was rather good, too.

Dark Chocolate with Cayenne

More sweets …

Chee Bonnet's Ultimate Cheesecake Balls

Artisanal gluten-free baked goods from Krumville Bake Shop

And something spicy.  The handcrafted sauces of NYC Hot Sauce Company ignited my palate with their piquancy.

Jon Bratton's fiery NYC Hot Sauce

I was delighted to spot a couple of familiar names from last year's Queens…A Taste of the World.

Award winner: Bonne Fête Baking, 2011 Best Dessert at Queens…A Taste of the World (video)

Bianca Naclerio of Sweet N Salty By Design

The festivities also included the unveiling of a chocolate cake—roughly four inches in diameter, topped with a sugary violet flower and a green leaf—from Hollywood star Elizabeth Taylor's 60^th birthday party in February 1992.

The pastry was frozen soon after the gala, and remains in excellent condition.  It was lent to the Entrepreneur Space by author Jane Scovell.

Entrepreneur Space

36-46 37^th Street
Long Island City, NY  11101-1606  (map)

(212) 452-1866

https://www.queensny.org/qedc/entrepreneur_space/

Omni's Flavors of France

Earlier this month, I had the pleasure of schmoozing with executive chefs from Omni Hotels & Resorts along with food-and-beverage representatives from France at an interactive cooking, tasting, and wine-pairing reception in SoHo.  The event celebrated the October launch of "Simmer Sauté Santé - The Flavors of France," the seventh installment of Omni's nationwide Flavors of the World culinary series.  Recipes evoking the authentic essence of French food, wine, Champagne, and cocktails, include Sautéed Sea Scallops prepared Provençal Style; Duck Breast with Roasted Vegetables in a Raspberry Balsamic Reduction; and Steak Frites with a Black Pepper and Cognac Sauce—available through the end of the year.

The menu also blends classic French culinary tradition with updated flavors, as reflected in dishes like Seared Sea Bass with Fingerling, Morel, and Fallot Black Currant Vinaigrette; Trilogie de Gougères filled with Zucchini and Mint, Gruyère and Comté, Brie and Sun Dried Tomato, accompanied by Sweet Bell Pepper Coulis; Wild Mushroom Ragoût with Chervil Butter Sauce; Filet of Beef with Housemade Short Rib Ravioli, a Platter of Cured Meats and French Cheese; and Small Pots of Mocha and Valrhona Chocolate Cream.  Also featured are innovative French libations, including three Chambord-infused cocktails.

In early September, 45 executive chefs and culinary leaders embarked on a tour of France to immerse themselves in French culture as well as to hone their Gallic cooking skills.  They visited renowned vineyards, food producers, and restaurants.  Starting in Paris, the Omni group attended Palais des Thés tea training; visited caves at famed Champagne maker Nicolas Feuillatte and winemaker Maison Champy in Burgundy; toured vineyards and participated in the harvest in the Loire Valley and Bordeaux, including Domaine Pascal Jolivet, Domaine de la Perrière, Le Club Mouton Cadet, Château Belgrave, and Château Cantemerle; and learned about mustard preparation with Moutarde Fallot.

Left to Right: Daven Wardynski, John Brand, and Ron Ulczak

Three of Omni's top executive chefs—Daven Wardynski of 676, Chicago; John Brand of Las Canarias, San Antonio; and Ron Ulczak of Fireside, New York—demonstrated their craft, and served up a delicious selection of flavors from the new menu.  Below is a taste of my dégustation.

A great way to whet one's appetite and wet his whistle is with a glass or three of Champagne.  I've always enjoyed the bubbles of Nicolas Feuillatte and am particularly fond of the rosé.

Nicolas Feuillatte Champagnes: Rosé (left) and Brut (right)

I began with the gougères, one of my favorite hors d'œuvre.  It always seems impossible to eat just one of these savory little cheese pastries.  With perfect texture and just the right degree of cheese intensity, these gougères went quickly, and provided a good indication of what was to follow. 

Gougères

The Butternut Squash Soup, made with apple cider, was simple and seasonal.  The cream on top made it smooth and sinful as well.  What a fine dish to warm an autumn day.

Butternut Squash Soup

I found the Salad with Duck Confit and Roasted Beets to be incommensurate with the other offerings.  The fowl was slightly chewy, and its flavors lacked the richness I expected from a preparation of this sort.

Salad with Duck Confit and Roasted Beets

Chef Daven Wardynski discusses the preparation of his Wild Mushroom Ragoût rolls

Combining several varieties of mushroom within fried feuilles de brick, the Wild Mushroom Ragoût rolls with Chervil Butter Sauce were a wildly appetizing starter.

Wild Mushroom Ragoût Roll with Chervil Butter

Chef John Brand describes his Magret de Canard

One of the highlights of the afternoon was the succulent  Magret de Canard (duck breast).  Flavorful and cooked to perfection, it paired beautifully with berry-and-black currant flavors of the Maison Bouachon Côtes-du-Rhône Les Rabassières 2009 (60% Grenache, 30% Syrah, and 10% Mourvèdre).  Très bien.

Magret de Canard

Perhaps the most successful dish that afternoon, however, was the Short Ribs of Wagyū Beef.  Braised in red wine with pearl onions and baby carrots, this exquisite adaptation of the classic Bœuf Bourguignon played like a symphony on the palate.  Nowhere are the benefits of slow cooking more evident than in this flavorful, tender, melt-in-the-mouth concoction.  Merveilleux!

Braised Short Ribs of Beef

Chef Daven Wardynski talks about preparing Loup de Mer

The next tasty preparation came from the sea.  The Loup de Mer (Mediterranean sea bass; literally, "wolf of the sea") was flaky, with skin that was seared to a delicious golden-brown.  While I found the dish to be nicely seasoned, some might have deemed it a bit salty.  In any case, the fish and its accompanying confit of baby potatoes, morels, and Carmellini beans benefited from the slight acidity of the Fallot mustard sauce.  Délicieux.

Loup de Mer

And more from the sea.  My loyal reader will recall that, owing to a food allergy, scallops are, alas, not part of my diet.  Who knows, these may have been the best sea scallops I never ate.

Seared Sea Scallops

Beyond discussing French cooking, Chef Daven Wardynski talked about the importance of local sourcing and preparation.  He implements the farm-to-table concept at the most local level by using his rooftop garden in Chicago to grow the produce for his restaurant.

Chef Daven Wardynski discusses the importance of local sourcing

Before advancing to the sweet course, I sampled the cheeses—all eight of them.  The selection from Murray's included the malodorous Époisses, the pungent Pont-l'Évêque, the aromatic-yet-mild Morbier, the regal Comté Saint-Antoine, the assertive Bleu d'Auvergne, the pyramidal (goat's milk) Valençay, the triple-crème (75% butterfat) Brillat-Savarin, and the nutty Secret du Couvent.  It was hard to pick a favorite.

Left to Right: Bleu d'Auvergne, Valençay, Brillat-Savarin, and Secret du Couvent.

Finally, it was time for dessert.  The rich, creamy, Valrhona Chocolate Pot de Crème with fresh berries afforded a decadent ending to this epicurean extravaganza.  As in France, the finish was sweet without being cloying.  Supremely silky and satisfying.  Magnifique!

Chocolate Pot de Crème

I saved one of the custom-crafted cocktails for last.  The creamy blend of Chambord, Chambord Vodka, fresh raspberries, half-and-half, and a touch of ice cream was a playful variation of a milkshake.  It was a veritable second dessert.

Chambord "Milkshake"

Omni created this program through a partnership with the French Ministry of Agriculture & Fisheries, represented by Sopexa USA, an agency dedicated to the promotion of French food, wine, and lifestyle in the United States.

Omni's "Simmer Sauté Santé" package, available at select hotels and resorts, offers a culinary immersion weekend including deluxe accommodations, a wine-and-cheese welcome, a cooking and wine-pairing demonstration with an Omni chef, an all-inclusive French dinner, and a thank-you gift with aprons, French wine, recipes, and a micro-planer.  Another guest package—"French Toast!"–is offered over New Year's Eve only, enabling guests to enjoy a French dinner with Champagne to ring in the New Year, breakfast with a Champagne cocktail, and a late check-out upon request.  Both packages range from $299 to $700.

To learn more about "Simmer Sauté Santé - The Flavors of France," including menus, wine lists, photos and videos from the trip and recipes, visit Omni's Culinary Stirrings website.  Guests can also visit omnihotels.com or call 1-800-THE-OMNI.  Follow Omni Hotels & Resorts at twitter.com/omnihotels or at twitter.com/omnihotelsPR.

Please click here to view the recipes.

BeFitNYC

During the week of June 6-12, the NYC Department of Health will offer fitness events to promote BeFitNYC, a citywide campaign to encourage a healthy, active lifestyle using the Big Apple as a big gym.

The events are free and open to the public.  Please click the image below to view the schedule.

Links to additional information:

http://www.BeFitNYC.org/
http://apps.facebook.com/befitnyc/

A Taste of the World in Queens 2011

The ninth Queens…A Taste of the World took place Tuesday, 10 May in the Caesars Club at Citi Field.  Beyond celebrating the borough's gastronomic variety, this annual event raises critical funds for Entrepreneur Space (E-Space) Incubator, a partnership between the Queens Economic Development Corporation and Mi Kitchen es su Kitchen®.  This innovative project provides commercial kitchens, small offices, and classrooms to emerging businesses and organizations.  In addition to space, clients can avail themselves of business counseling, technical assistance, and networking opportunities—all at a reasonable cost.

And now, Queens…A Taste of the World through the lens and palate of Comestiblog:

The Venue:

Citi Field, Flushing Meadows Corona Park

The Appetizers and Entrées:

Among my favorite starters was Gabbana's Ceviche, a seafood mix in a red spicy mojo.

Gabbana's Ceviche

Chef Jimmy Canora's Spice Seared Filet Mignon Carpaccio made Valentino's On The Green an estimable contender for the "Best Appetizer" award.

Valentino's On The Green: Spice Seared Filet Mignon Carpaccio

La Fusta: A Taste of Argentina

La Fusta's Matambre (veal roll) was helped with a good dose of chimichurri.  Though a bit less interesting, their chorizo (above, left) was tastier.

La Fusta's Matambre

Two Steak & Sushi Den: Mixed Vegetable and California Rolls

Three samples from Two

Vetro by Russo's on the Bay served a delicious Yellowfin Tuna, topped with a fresh fig and a sauce of balsamic vinegar and honey.

Vetro: Tonno Con Fichi (Yellowfin Tuna with Figs)

One of the most interesting sample plates came from eXo: a deviled egg, a homemade pickled potato chip, and an "unwrapped" dolma served on a bed of homemade tzatziki.

eXo Greek Mediterranean Restaurant

Strawberry's Sports Grill, Pop Diner, and Leo's Latticini (known locally as Mama's of Corona) served some familiar favorites.

Strawberry's Sports Grill: Pulled Pork Slider

Although Pop Diner's Plátano Relleno received the event's "Best Appetizer" award (see below), I thought their other offerings were superior.  To wit, I found the slow-roasted pork with Latin seasonings—accentuated with a hint of sour orange, and served with chimichurri atop jalapeño corn cakes—to be tastier.  Even more delicious, however, were the  beef short ribs in Cabernet sauce, served over mashed potatoes, and topped with crispy fried onions—I asked for seconds!

Pop Diner: Latin Roast Pork and Short Ribs of Beef

It's hard to imagine a more attractive sandwich than the one from Leo's Latticini (Mama's of Corona):  peppered ham, salami, and fresh mozzarella piled high in a sesame-seed hero, together with roasted peppers and mushrooms, topped with a slice of pepperoni and an olive.

Leo's Latticini: Peppered ham, salami, and mozzarella hero

A sandwich such as the one above goes well with pickles—especially hot-and-spicy ones.  Using his great grandmother's recipe, Michigan-native Bob McClure and his brother, Joe, started McClure's Pickles five years ago.  While the company has a location in Williamsburg, Brooklyn, the main manufacturing plant is in Troy, Michigan.

McClure's Pickles: Garlic & Dill and Spicy

The Libations:

From Brazil: Caipirinha made with Soul Cachaça

Soul Caipirinha recipe:

• 2 oz Soul Cachaça
• 5 lime wedges
• 2 tablespoons sugar

Combine fresh lime wedges with sugar and muddle well.  Add Cachaça and shake well.  Serve in a rocks glass filled with ice.

The aforementioned McClure's Pickles created a piquant Bloody Mary Mixer by combining leftover spicy pickle juice with tomato juice and black pepper.

McClure's Bloody Mary

McClure's Bloody Mary recipe:

• 4 oz McClure's Bloody Mary Mixer
• 2 oz vodka

Pour into rocks glass over ice.

And a few wines:

Left to Right: Mionetto Prosecco Brut, St. Supéry Sauvignon Blanc, Robert Mondavi Pinot Noir, MontGras Antu Ninquén Cabernet-Carménère

The Desserts:

Sherry Rousso calls her short cakes "reponsibly healthy" because they contain no eggs, no cream, and no butter.  The chocolate, spiced, and fruited confections from Sherry's Short Cakes are as delicious as they are healthful.

Sherry's Short Cakes

Though Debbie Brenner's treats from Las Delicias Pattiserie are gluten free, they didn't taste that way.

Las Delicias: Gluten-free goodies

Gotta Eat Sweets offered their Truffipops, a fusion of truffle and brownie.

Gotta Eat Sweets: Truffipops

Pilar de Guzman won top dessert honors for Bonne Fête Baking (see below) with her signature Date & Walnut Thins (called "Food for the Gods" in the Philippines).  The flavors were vaguely reminiscent of butterscotch.

Bonne Fête Baking: "Food for the Gods"

A few more favorites:

Cascon Baking Company: Carrot Cake

WannaHavaCookie: Whoopie Pies

The Chocolate Swirl: Mini Cupcakes

The Taste Masters:

Chef Marcus Samuelsson is an internationally acclaimed chef who was born in Ethiopia and reared by adoptive parents in Gothenburg, Sweden.  He has been celebrated as one of "The Great Chefs of America" by the Culinary Institute of America, and honored by the James Beard Foundation as "Rising Star Chef" (1999), "Best Chef: New York City" (2003), and for "Best International Cookbook" (2007).  In 2009, Chef Samuelsson served as guest chef at the White House for the Obama administration's first state dinner.  Last December, he opened his newest restaurant, Red Rooster, in Harlem.

Chef Anita Lo, a second generation Chinese-American, grew up in Birmingham, Michigan.  Having earned numerous accolades for her inventive contemporary American cuisine, she is one of the most respected female chefs in the United States.  After she opened annisa (an Arabic word meaning "women") in the West Village in 2000, FOOD & WINE named Lo one of ten "Best New Chefs in America" (2001), while the Village Voice declared her to be the "Best New Restaurant Chef."  She was also the first challenger to defeat an Iron Chef (Mario Batali) on Food Network's Iron Chef America.

The Awards:

Best Appetizer:

Pop Diner: Plátano Relleno

Best Entrée:

Strawberry's Sports Grill: Championship Chili

Best Alcoholic Beverage:

McClure's Pickles: Spicy Bloody Mary

Best Dessert:

Bonne Fête Baking: Date & Walnut Thins

The Iconic Restaurant Awards went to Dazies and Papazzio.

The Conclusion:

The ninth annual Queens…A Taste of the World was a success.  What a marvelous evening of international food sampling at Citi Field!

Queens…A Taste of the World

Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 10 May 2011, 6:00 P.M. till 9:00 P.M.

Links:

http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.mikitchenessukitchen.com/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

Ninth Avenue International Food Festival

My friends at Hallo Berlin Express asked me to help spread the word about the Ninth Avenue International Food Festival this weekend on the avenue from 42^nd to 57^th Streets.  It's New York's oldest and largest annual food festival.  (I recall attending my first one about 1980.)

Ninth Avenue International Food Festival

42^nd to 57^th Street (Hell's Kitchen), Manhattan

May 14-15, 2011; 12:00 Noon till 5:00 P.M.
(Rain or shine)

(212) 581-7029

http://www.ninthavenuefoodfestival.com/

Queens…A Taste of the World 2011

Mark your calendar for Queens…A Taste of the World, a one-night-only foodie event taking place Tuesday, 10 May, from 6:00 P.M. till 9:00 P.M. at Citi Field in Flushing Meadows Corona Park.  Now in its ninth year, this gastronomic journey brings together the international flavors of the borough's best restaurants.  Celebrity Chefs Marcus Samuelsson and Anita Lo will host the event, and television personality Tamsen Fadal of PIX 11 will serve as Master of Ceremonies.  In addition, Master Sommelier Andrea Immer Robinson will share her wine-pairing expertise.

This comestible extravaganza will feature tasting-sized portions that showcase the ethnic diversity of Queens.  Owing to the various pockets of world culture in this borough of 2.2 million, the cooking tends to be more authentic than that found in Manhattan, and often rivals the cuisine of the particular homeland.

This year's participants include The Astor Room, Austin's Steak and Ale House, Bantry Bay Publick House, Bourbon Street, Carib Delights, The Original Cascarino's, Cascon Baking Company, The Chocolate Swirl, Cocina Latina Bar & Grill, Creative Concepts NYC, Dazies Restaurant, Douglaston Manor, eXo Restaurant, F. Ottomanelli Burgers and Belgian Fries, Gabbana, Gotta Eat Sweets, Hispaniola Mamajuana, Leo's Latticini (Mama's of Corona), La Fusta Restaurant, Las Delicias, London Lennie's, McClure's Pickles, Mulan, O Lavrador Restaurant & Bar, Papazzio Restaurant & Catering, Pavillion Grille, Pop Diner, Riverview Restaurant & Lounge, Sherry's Short Cakes, Strawberry's Sports Grill, Sweet N Salty by Design, Tequila Sunrise of Bayside, Two Steak & Sushi Den, Valentino's on the Green, Vetro by Russo's, WannaHavaCookie, et alia.

While Queens…A Taste of the World is a celebration of cultural diversity and gastronomic variety, it is also a key source of financial support for the Queens Economic Development Corporation (QEDC).  This event raises critical funds for Entrepreneur Space (E-Space) Incubator Project, which provides entrepreneurs with kitchen facilities and other resources to help them launch their businesses.  Situated in Long Island City, the incubator is home to most of New York's celebrated food trucks and mobile bakeries.

Tickets are priced at $100 for one, or $150 for a pair ($185 after 4 May), and may be purchased online by sending email to [email protected], by calling Michelle Stoddart at (718) 263-0546, or by mailing a completed registration form.

Queens…A Taste of the World

Citi Field
123-01 Roosevelt Avenue (126^th St)
Flushing, N.Y.  11368   (map)

Tuesday, 10 May 2011, 6:00 P.M. till 9:00 P.M.

http://www.discoverqueens.info
http://www.queensny.org/qedc/
http://www.facebook.com/discoverqueensny
http://twitter.com/qedc

By train:  or LIRR to Mets-Willets Pt
By bus:  Q48

Exploration Dining at Albert Hall Tavern

As a food writer, I often receive requests to mention some product or event on my blog.  Happily, I'm able to manage most such solicitations with the single click of a mouse.  Occasionally, however, I find something very appealing in my electronic mailbox.  For instance, a recent invitation to a soirée that included gourmet food, artisanal beer, and a membership to a unique dining club, was a food blogging perquisite I couldn't resist.

The event, held at Hell's Kitchen's Albert Hall Tavern, featured eight tasting-sized courses, each paired with a different libation.  Its purpose was to introduce me and like-minded food enthusiasts to [exploration] dining, a members-only community that offers 50% discounts at some of New York's "secrets to be discovered."  Affording various additional benefits, the club "offers New Yorkers a reason to go out and explore their city," explained its founder and CEO Alex Bartosch.  Let the exploration begin …

Raw Bar: Malpaque (left) and Blue Point (right)

Let's kick off our dining exploration with a review of the evening's comestibles, beer, and tequila.  Tequila?  ¡Sí!  Our tasting commenced with a raw bar, comprising Malpaques and Blue Points (from the nearby Sea Breeze Fish Market), paired with a sample of Patrón Silver and a subsequent taste of the triple-distilled, slightly aged Gran Patrón Platinum.  (Were you aware that a co-founder of Paul Mitchell Systems—John Paul DeJoria—was also one of the founders of The Patrón Spirits Company?)  Produced from 100% Weber blue agave, both tequilas are smooth and sweet, and have a peppery finish.  With oysters, they're a potent alternative to Chablis, and a marvelous way to start an evening!

Screaming Oysters from Hell

Deep-fried oysters followed the raw variety.  The spicy-hot Screaming Oysters from Hell is one of Albert Hall Tavern's signature appetizers.  Executive chef Bill Seleno kindles an insidious fire with Sambal Oelek, and presents his infernal [s]hellfish atop slices of sweet pineapple to produce an underworldly flavor sensation.  If this is hell, I'm liable to commit many additional sins.  The mollusks were paired with Stone Pale Ale, Stone Brewing Company's "Southern California interpretation of the classic British pale ale style."  Light and hoppy, this ale kept the oysters' flames under control.

Tuna Tartare with Quail Egg

It was back to raw for our next course, Tuna Tartare with Quail Egg.  Though perhaps a bit salty, this dish was absolutely delicious.  (I should admit, however, to being very partial to tuna.)  It was accompanied by Estrella Galicia, a somewhat light lager, considered by some to be northern Spain's equivalent of Coors.  Regardless of comparisons with Rocky Mountain brews, it goes great with fish.

Deviled Braised Short Rib with Horseradish and Mustard Seed

Next, the Deviled Braised Short Rib with Horseradish and Mustard Seed added some meat to the menu.  Served on toast, its tangy and spicy flavors were enhanced by the sweetness of Brouwerij Bosteels's Tripel Karmeliet, a three-grain (wheat, oats, and barley) Belgian beer, brewed using a 17^th-century recipe.  Gentle on the palate, it adds body to any dish it accompanies.

Pickled Sardines with Fennel Pollen Meyer Lemon Cream

We returned to the sea for our next course.  To be honest, the Pickled Sardines with Fennel Pollen Meyer Lemon Cream was my least favorite dish of the evening.  I'm not fond of fennel, and I didn't find these sardines particularly compelling.  Overall, this sample from the bar menu wasn't bad, but I'd probably not order it on a future visit.  Nevertheless, Gaffel Kölsch from Cologne, Germany was the perfect foil for this preparation.  The Becker Brothers brew is rich, somewhat light, yet slightly bitter at the same time.  It's another fine beer to pair with fish.

Grilled Radicchio with Trifoline Cheese and Butternut Squash Carpaccio

Our salad arrived next.  I could readily taste the garlic in the Grilled Radicchio with Trifoline Cheese and Butternut Squash Carpaccio.  Chef Seleno's combination of the foregoing elements yielded a harmonious mix of flavors.  The sweetness of the butternut squash partnered well with that of La Brasserie de St-Sylvestre's Gavroche French Red Ale.  The fruity sweetness of this Bière sur Lie (beer on its lees) comes from a special top-fermenting yeast that produces a re-fermentation in the bottle.

Steamed Mussels with Charred Rosemary and Black Garlic

I should like to introduce the next course by mentioning that I typically have little inclination to order mussels.  But oh, those garlic aromas wafting from Chef Seleno's Steamed Mussels with Charred Rosemary and Black Garlic!  Perhaps owing to the dominance of the fermented (black) garlic, I found these mollusks to be exceptionally flavorful.  (I made good use of the crusty bread to finish whatever broth remained.)  Appropriately, they were paired with a German Pilsner that did not attempt to make any powerful statements.  Radeberger, a highly effervescent pale golden lager with a hoppy bitterness, is a very good palate cleanser that could also serve as a fine companion to German Würste.

Executive Chef Bill Seleno's Pièce de Résistance

Our final course, Roasted Suckling Pig with Maple Rum, was the evening's pièce de résistance.  It was tender, succulent, and flavorful—everything I'd expect from a suckling pig.  Any initial concerns over the sweetness of the maple rum were dispelled with my first bite.  As delicious as it was, however, I found that just the lightest sprinkle of salt added the perfect finishing touch.

Roasted Suckling Pig with Maple Rum

What beer to serve with such an exquisite dish?  Something with strong flavors of hops?  Should it be sweet or dry?  The answers appeared in a bottle of Hop Rod Rye from California's Bear Republic.  This hoppy Healdsburg IPA is brewed with 18% rye malt to give it a dry spiciness that is delicious with or without food.  What a marvelous beer with which to finish!

Albert Hall Tavern

508 Ninth Avenue (between 38^th & 39^th Sts),
Hell's Kitchen (Clinton), Manhattan   (map)

(646) 490-4803

http://www.alberthalltavern.com/
http://www.facebook.com/pages/Albert-Hall-Tavern

By train:  to 42 St-Port Authority Bus Terminal

By bus:  M11, M16, M104

* * *

 

http://www.explorationdining.com/
http://www.facebook.com/pages/Exploration-Dining

Boston Wine Expo 2011

The nation's largest trade and consumer wine event took place this weekend at the twentieth annual Boston Wine Expo.  Some 300 international and domestic wineries participated in this year's Grand Tasting.  With more than 1,800 wines to sample, it's possible I missed a couple.

As was the case last year, the 2011 show was more modest than the extravaganzas of the last decade.  Once again, I was surprised and disappointed by the meager French representation.  Tasting tables for Bordeaux, Bourgogne, and Champagne were conspicuously absent, leaving the Loire and Rhône valleys as standard-bearers of the drapeau tricolore.

Featured speakers included Ray Isle (keynote) of Food & Wine; Gloria Maroti Frazee from Wine Spectator; Leslie Sbrocco, award-winning author of "Adventures of a Thirsty Girl;" and others.

Boston Wine Expo

Seaport World Trade Center
200 Seaport Boulevard
Boston, MA   02210-2031  (map)

http://www.WineExpoBoston.com/

Upcoming Wine Events:

Washington, D.C. International Wine & Food Festival
February 10-13, 2011

http://www.WineandFoodDC.com/

New York Wine Expo
February 25-27, 2011

http://www.NewYorkWineExpo.com/

CiderDays in Franklin County, Massachusetts

It's apple season!  Wassail at a weekend getaway to CiderDays in the Franklin County hills of Western Massachusetts.  Celebrating its sixteenth anniversary, this two-day festival includes orchard tours, tastings, workshops, and more.  It's a delightful occasion to sample unfamiliar apple varieties, as well as fresh and hard cider, and other apple products.

Please visit their website for more information and a complete schedule of events.

Franklin County CiderDays

6 & 7 November 2010

https://www.ciderdays.org/

(Map & Directions)

Hellmann's Brings Out Bobby Flay and Lori Loughlin

If you're a parent who won't cook because you feel it's too time-consuming or that your children are "picky eaters," listen up.  Hellmann's (yes, the mayonnaise people) developed The Real Food Project to help you prepare quick, simple, and delicious meals for your family.  (Real mayonnaise, real food—get it?)  To spread the word, they've teamed up with celebrity chef Bobby Flay and actress Lori Loughlin to help bring easy recipes and cooking tips to life.

In addition, Hellmann's will donate up to $75,000 to fight childhood hunger through its virtual Sandwich Swap 'n' Share initiative.  For every sandwich you build, as well as for ones you share with friends, Hellmann's will make a donation to Share Our Strength, a national nonprofit organization committed to making sure "no kid in America grows up hungry."  At present, 16.7 million children—roughly one out of four—are at risk of hunger in this country.  As that number continues to rise, every little bit helps.

Bobby Flay and Lori Loughlin

For this event, Bobby Flay prepared three delicious snacks: a Chicken Gyro; Egg Salad, Cheese, and Bacon on Toasted English Muffins with Tomato; and a Mini Fish Taco.  (Because links to the recipes are provided below, my remarks are limited to a few additional salient preparation notes.)

Left to Right: Mini Fish Tacos, Egg Salad on English Muffins, Chicken Gyro

First up, the Chicken Gyro.  Bobby uses Hellmann's Light (made with cage-free eggs) to produce a mayonnaise-infused variant of tzatziki, a Greek yogurt sauce.  After dicing the roasted chicken breast, he grates the fresh garlic, using kosher salt as an abrasive to dissolve the garlic into a paste.  He emphasizes the importance of straining the cucumber thoroughly to avoid excess water.  (View recipe details; view video.)

Chicken Gyro

Next is the Egg Salad, Cheese, and Bacon on Toasted English Muffins with Tomato.  Hard-boiled eggs are, of course, the basis for an egg salad.  For the sake of texture, Flay advises against chopping them too finely.  To further emphasize contrast in texture, he uses chopped turkey bacon for its crunch as well as for its smokiness.  The poultry variant, though not the chef's favorite, is the bacon of choice owing to its health advantages over its porcine cousin.  Celery, the sine qua non of any egg salad, rounds out the texture and flavor.  Finally, he adds cilantro (one of my favorites) as a garnish.  Again, Bobby prefers seasoning with kosher salt for its clean flavor.  (View recipe details.)

Egg Salad, Cheese, and Bacon on Toasted English Muffins with Tomato

Mini fish tacos conclude the offerings.  With Tostitos Scoops! serving as the taco shells, this recipe calls for tuna, although other fish such as salmon, halibut, or snapper may be used instead.  "It's like a fish salad on a tortilla chip," he told Erica Hill that morning on the Early Show on CBS.  (View video.)  Bobby Flay uses diced green onions enthusiastically for what he calls their "fantastic flavor."  He hastens to add that, because of their pungency, "a little goes a long way."  Lime juice, cilantro, tomatoes, and jalapeños deliver additional flavor and heat.  Chef Flay played down any concerns about spicy foods and children: "Don't be afraid of a little heat," he reassured us.  (View recipe details.)

Mini Fish Taco

Finally, I've saved the dessert for you, dear reader.  Hellmann's invites you to spin the Wheel of Real for your chance to win one of hundreds of instant prizes and a shot at a $500 grocery gift card.  (Your email address is required to play.)

By teaming up with Bobby Flay, and making some of his videos and recipes available online, Hellmann's is making real food really accessible.  And by partnering with Share our Strength, they're helping to fight the rising problem of childhood hunger in America.  If their Sandwich Swap 'n' Share proves successful, wouldn't it be nice if Hellmann's would bring out the best by upping the ante?

Relevant links:

http://www.hellmanns.us/
http://strength.org/
http://therealfoodproject.com/
http://www.facebook.com/hellmanns
http://twitter.com/hellmanns

Taste of Times Square

The 17^th annual Taste of Times Square takes place today from 5:00 P.M. to 8:30 P.M. on West 46^th Street (between Broadway and Ninth Avenue) and on Broadway (between 45^th and 47^th Streets).  Over 50 area restaurants offer tastes of their signature dishes representing cuisines from around the globe.  Tickets may be purchased at $1 each and redeemed at the tasting tables.

Please visit the Times Square Alliance website for more details.

http://www.timessquarenyc.org/about_us/events_taste.html

Boston Wine Expo 2010

The nation's largest trade and consumer wine event took place this weekend at the nineteenth annual Boston Wine Expo.  Over 450 international and domestic wineries participated in this year's Grand Tasting.  With more than 1,800 wines to sample, I may have missed one or two.  I was rather surprised to see no representation from the Champagne region on this occasion.  Indeed, France seemed to be underrepresented overall.

Featured speakers included Kevin Zraly (keynote) of Windows on the World Wine School; Gary Vaynerchuk of WineLibraryTV.com; Gloria Maroti Frazee from Wine Spectator; and Leslie Sbrocco, award-winning author of "Adventures of a Thirsty Girl."

Boston Wine Expo

Seaport World Trade Center
200 Seaport Boulevard
Boston, MA   02210-2031  (map)

http://www.WineExpoBoston.com/

* * *

Upcoming Wine Events:

Washington, D.C. International Wine & Food Festival
February 13-14, 2010
http://www.DCWineFestival.com/

New York Wine Expo
February 26-28, 2010
http://www.NewYorkWineExpo.com/

Storm These Bastille Day Comestevents 2009

Liberté, égalité, and fraternité will be celebrated slightly early again in Gotham this year.

Manhattan

On Sunday, 12 July, from 12:00 Noon till 6:00 P.M., everyone is invited to celebrate Bastille Day on 60^th Street, New York's "street fair with French flair."  The three-block fête takes place between Fifth and Lexington Avenues.  Enjoy Gallic delicacies at one of the many pique-nique tables provided.

Bastille Day on 60^th Street

http://www.bastilledaynyc.com/

By train:  N,R,W to 5^th Avenue or Lexington Avenue; 4,5,6 to 59^th Street

On Tuesday, 14 July, le quatorze juillet, Cercle Rouge brings Bastille Day festivities to TriBeCa.  From 12:00 Noon till 8:00 P.M., pétanque sand courts, football de table (foosball), and entertainment will fill the block on West Broadway between Beach and White Streets.  Mangez traditional merguez sausages and frites while sipping Lillet, Deutz champagne, or another favorite libation.

Cercle Rouge
241 West Broadway (opposite N Moore St)
(212) 226-6252
http://www.cerclerougeresto.com/

By train: A,C,E to Canal St; 1 to Franklin St

Brooklyn

On Sunday, Smith Street becomes Rue Smith when it hosts Brooklyn's Bastille Day festivities.  Both Bar Tabac and Provence en Boîte will hold all-day celebrations featuring French food, drink, and pétanque tournaments.

Bar Tabac
128 Smith Street (SW corner Dean St)
(718) 923-0918
http://www.bartabacny.com/

Provence en Boîte
263 Smith Street (NE corner Degraw St)
(718) 797-0707
http://www.provenceenboite.com/

By train:  F,G to Bergen Street

Comestevents for July 4th Weekend, 2009

If a cookout or picnic is not on your schedule for this Independence Day weekend, you may wish to try one of the following food events:

Saturday, 4 July:

The Great July 4^th Festival

This annual street fair features various ethnic foods as well as games, arts, crafts, apparel, and other merchandise.

Water Street (between Fulton & Broad Streets), Lower Manhattan
10:00 A.M. to 6:00 P.M.  Free.

(212) 809-4900

http://www.nycstreetfairs.com/

By train:  R,W to Whitehall St; 2,3 to Wall St; A,C to Broadway-Nassau
By bus:  M1, M6, M9, M15

Other street fairs:

Stone Street Fourth of July Celebration (between Hanover Square & Coenties Alley), Financial District, Mahnattan
12:00 Noon to 6:00 P.M.  Free.

Sixth Avenue Festival (between 14^th & 23^rd Streets), Ladies' Mile, Manhattan
11:00 A.M. to 6:00 P.M.  Free.

Woodside Festival (between Roosevelt Av & 63^rd St), Woodside Queens
11:00 A.M. to 6:00 P.M.  Free.

 

Sunday, 5 July:

Additional street fairs:

USO Avenue of the Americas Summerfest (Sixth Av, between 42^nd & 56^th Streets), Midtown Manhattan
10:00 A.M. to 6:00 P.M.  Free.

Israeli Civil Rights Lexington Avenue Festival (between 34^th & 42^nd Streets), Murray Hill, Manhattan
11:00 A.M. to 6:00 P.M.  Free.

Farther afield in the Comestiblogosphere:

Boston's 28^th Annual Chowderfest

Dozens of restaurants compete for the title of Boston's Best Chowder.  Sample and vote for your favorite.

City Hall Plaza, Boston, Massachusetts
11:00 A.M. to 6:00 P.M. (rain or shine)

Admission: $7-$10

(617) 227-1528

http://www.bostonharborfest.com/

Comestevents for June 5-7, 2009

Comestible events this weekend for New York and beyond:

Greek Festival

Enjoy homemade Greek foods and pastries, shop in the agora and flea market, and dance the night away.

Saints Constantine & Helen Cathedral
64 Schermerhorn Street (between Court St & Boerum Pl), Downtown Brooklyn

Friday, 11:00 A.M. to 1:00 A.M.
Saturday, 1:00 P.M. to 1:00 A.M.
Sunday, 1:00 P.M. to 4:00 P.M.

Free.

(718) 624-0595

http://www.stconstantineandhelen.org/

By train: 2,3,4,5 (IRT) to Borough Hall, M,R (BMT) to Court Street
By bus: B41, B61, B63, B75

Gateway to Nations, NYC Native American Heritage Celebration

The largest Native American festival in New York City features three days of Native American singing, dancing, drumming, food, crafts, jewelry, birds of prey, and more.

Floyd Bennett Field
Gateway National Recreation Area
50 Aviation Road, Brooklyn

Friday, 10:00 A.M. to 4:00 P.M.
Saturday & Sunday, 11:00 A.M. to 7:00 P.M.

Donation: $12 Adults; $6 Children/Seniors

(718) 686-0012
(718) 686-9297

http://www.redhawkcouncil.org/

By bus: Q35

86^th Street Bensonhurst Street Festival

Rides, games, food, and entertainment for the whole family.

86^th Street (19^th Av to Bay Pkwy), Bensonhurst, Brooklyn

Sunday, 7:00 A.M. to 6:00 P.M.  Free.

(718) 745-3511

By train: D,M to 20 Av
By bus: B1, B6, B82

Farther afield in the Comestiblogosphere:

Schweppes Great Chowder Cook-Off

About two dozen competitors from around the country serve up some 3,000 gallons of chowder as they vie for soup-remacy in Newport, Rhode Island's 29^th annual cook-off.  Taste and vote for best chowdah, as well as for best clam cake.  Over $10,000 in prizes are at stake.

Saturday, 11:00 A.M. to 6:00 P.M.

Admission: $20 (children 12 and under free with an accompanying adult)

http://www.newportwaterfrontevents.com/
http://www.gonewport.com/

Second Annual Food & Wine Festival at National Harbor®

This food fest returns to National Harbor on the Potomac River in our nation's capital.  This event celebrates the use of "local, fresh and responsibly sourced ingredients from both land and sea."  Admission includes tastings of food, wine, beer, and spirits, as well as access to seminars, chef demonstrations, and workshops.  Attendees also receive a souvenir bag and wine glass.

Saturday, 12:00 Noon to 8:00 P.M.
Sunday, 12:00 Noon to 6:00 P.M.

Tickets: $65 (ages 21 and older); $30 (ages 12-20); $15 (ages 6-11)

(443) 716-2800

http://www.foodandwinenh.com/

Northampton Restaurant Week

This weeklong event concludes Sunday, 7 June.  Fifteen Northampton, Massachusetts restaurants strut their stuff with three-course menus at the fixed price of $20.09 (excluding taxes, beverages, and gratuities).

(413) 584-1900

http://www.northamptonrestaurantweek.com/
http://www.explorenorthampton.com/

Eat: WFC Restaurant Showcase

On Thursday, 26 March, sample signature dishes from the World Financial Center's eclectic array of restaurants for $1 to $5.  Choices range "from mini-burgers and pork dumplings to silky gelato and crème brûlée."  Sounds good.

Toward a verdant goal, Brookfield Properties, the event's sponsor, will use biodegradable or compostable trays and flatware.

EAT: World Financial Center Restaurant Showcase

Winter Garden
220 Vesey Street, Lower Manhattan
Thursday, 26 March 2009, 11:00 A.M. to 2:30 P.M.

(212) 417-7000

http://www.artsworldfinancialcenter.com/cgi-bin/Go.cgi?q_id=842

By train: 2,3 (IRT) to Park Place; A,C,E (IND) to Chambers Street; PATH to World Trade Center

By bus: M20, M22, Downtown Connection

Champagne Taste on a Tap Water Budget

Indulge your champagne taste at one or more of these free bubbly tastings:

Friday, 26 December:

Nicolas Feuillatte tasting at Long's

Nicolas Feuillatte represents, in my opinion, one of France's best Champagne values.  Sample the Brut (40% Pinot Noir, 20% Chardonnay; 40% Pinot Meunier), the Brut Rosé (60% Pinot Noir; 10% Chardonnay; 30% Pinot Meunier.  One of my favorites!), and the Cuvée Palme d'Or Brut 1998 (50% Chardonnay; 50% Pinot Noir).

Long's Wines & Liquors

7917 5^th Avenue (between 79^th & 80^th Sts), Bay Ridge, Brooklyn
5:00 P.M. to 8:00 P.M.  Free.

(718) 748-6505

http://www.longswines.com/

By train:  R to 77^th Street
By bus:  B63

Kluge Estate tasting at Zachys

Try a couple of sparkling wines from Virginia!  The tasting will feature two, 2004-vintage selections from Kluge Estate:  the SP Sparkling Rosé (89% Chardonnay; 11% Pinot Noir) and the SP Blanc de Blancs (100% Chardonnay).  Situated near Charlottesville, on the edge of the Blue Ridge Mountains, Patricia Kluge's vineyards are just a short distance from America's viticultural roots at Thomas Jefferson's Monticello.  Incidentally, Patricia is the former wife of Metromedia's (remember when Channel 5 was WNEW-TV?) founder, John Kluge.

Zachys™ Wine and Liquor

16 East Parkway
Scarsdale, N.Y. 10583-4109
4:00 P.M. to 7:00 P.M.  Free.

(800) 723-0241

http://www.zachys.com/

By train:  Metro-North Harlem Line to Scarsdale

 

Saturday, 27 December:

Uncorking #1

This is the sort of tasting I've come to expect from Zachys.  It features the Champagnes of Veuve Cliquot, Charles Ellner, Godmé, Moët & Chandon, and Ruinart.

Zachys™ Wine and Liquor
12 Noon to 4:00 P.M.  Free.

 

Sunday, 28 December:


Uncorking #2

Another fine tasting in Scarsdale.  This one showcases champagnes from the houses of Bollinger and Taittinger.

Zachys™ Wine and Liquor
1:00 P.M. to 4:00 P.M.  Free.

 

Tuesday, 30 December:


Grower Sparklers

Five sparkling alternatives to Champagne will be poured.

The Greene Grape

765 Fulton Street (between S Portland Av & S Oxford St), Fort Greene, Brooklyn
5:00 P.M. to 7:00 P.M.  Free.

(718) 797-9463

By train:  C to Lafayette Av; G to Fulton St
By bus:  B25, B26, B52

http://brooklyn.greenegrape.com/

 

Ayala Tasting

The Champagnes of Ayala were reintroduced into the United States market after an extended absence.  This tasting will feature:  Ayala Brut Majeur NV (35% Chardonnay; 45% Pinot Noir; 20% Pinot Meunier), Rosé Majeur NV (51% Chardonnay; 30% Pinot Noir; 10% Pinot Meunier; 9% still red wine from Mareuilsur-Aÿ (Pinot Noir from old vines)), Blanc de Blancs 2000 (100% Grand Cru Chardonnay)

Columbus Circle Wines & Spirits

1802 Broadway (between 58^th & 59^th Sts), Midtown Manhattan
5:00 P.M. to 8:00 P.M.  Free.

(212) 247-0764

http://www.columbuscirclewine.com/

By train:  1 (IRT), A,B,C,D (IND) to 59 St-Columbus Circle
By bus:  M5, M7, M10, M20, M104

 

Wednesday, 31 December:


Bis!  Bis!

A couple of the foregoing tastings will be repeated on New Year's Eve.  Columbus Circle Wines & Spirits presents an encore of its Ayala tasting from 4:00 P.M. to 7:00 P.M.; Long's Wine & Liquors in Brooklyn reprises its Nicolas Feuillatte tasting from 5:00 P.M. till 8:00 P.M.  Both tastings are free.

 

Cheers!

Light or Dark? White or Red?

Still searching for the right wines to accompany your Thanksgiving feast?  Perhaps Bottlerocket Wines' Thanksgiving Workshop can help.  Ten wines—"from Champagne to Zinfandel, Riesling to Sauternes"—will be paired with tastes of City Bakery's roasted turkey and trimmings, vegetable side dishes, and even dessert.  Enjoy!

Bottlerocket Wine & Spirit

5 West 19^th Street (near Fifth Av), Manhattan

Saturday, 15 November 2008, 2:00 P.M. to 5:00 P.M.
Free.

(212) 929-2323

http://www.bottlerocketwine.com/

By train:  4,5,6 (IRT),L,N,Q,R,W (BMT) to 14^th St-Union Square
By bus: M1, M2, M3, M5, M6, M7

Comestevents at Pier 94: November 7-9, 2008

Prepare for sensational tastings today through Sunday at Manhattan's Pier 94.

11th Annual Chocolate Show

Chocoholics unite at this sweet event that showcases the wares of more than 50 exhibitors.  Highlights include tastings, chocolate art, and over 50 culinary demonstrations by pastry masters, as well as numerous other activities.

Tickets ($28 for adults; free for up to 2 children ages 5-12; free for all children under 5) are available online, by phone, or, by cash or check, at the door.

(212) 307-7171

http://www.chocolateshow.com/

Tastings NYC

Sample a wide range of comestibles from some of New York's top restaurants and catering companies in the 75,000-square-foot Tasting Pavilion.  Be sure to try the various cheeses, wines, and spirits.

Tickets:  $75; $80 combined with Chocolate Show; $95 early access; free for children under 12.

(212) 888-4646

http://www.tastingsnewyorkcity.com/

Hours for both events:

Friday & Saturday (7 & 8 November): 10:00 A.M. to 8:00 P.M.
Sunday (9 November): 10:00 A.M. to 7:00 P.M.

Pier 94

755 Twelfth Avenue (West 55^th St), Midtown Manhattan

By train:  1 (IRT),A,C,E,B,D (IND) to 59 St-Columbus Circle
By bus:  M31

Comestevents for October 10-12, 2008

Consider celebrating the season at one or more of the following comestible-related events:

Friday, 10 October:

Food Network New York City Wine & Food Festival

It's practically impossible to have escaped the ubiquitous promotion of Food & Wine magazine's Wine & Food Festival over the past several weeks.   Begun six years ago in South Beach, Miami, this comestible extravaganza makes its New York debut this weekend.  It features numerous food celebrities as well as various tastings, talks, walking tours, readings, book signings, and more.

The festival takes place primarily in the Meatpacking District of Manhattan.

9-12 October.  Check ticket prices and availability.

(866) 969-2933

http://www.nycwineandfoodfestival.com/

The Big Brooklyn Pig Roast and Harvest Hoedown

This is the first annual porcine roast in Brooklyn's version of Venice:  The Yard.  The main event involves a pit-roasted, 200-pound heritage hog, a variety of salsas, corn two ways, fresh greens, rice and beans.

The Yard
388-400 Carroll Street, Gowanus, Brooklyn
6:00 P.M. to 10:00 P.M.  Tickets:  $32 in advance; $40 at the door.  Cash bar.

http://brooklynbased.net/everything/the-big-brooklyn-pig-roast

By train: F,G to Carroll Street; M,R to Union Street
By bus: B71

Saturday, 11 October:

The Gowanus Harvest Festival

Partake of the cornucopia of Kings—County, that is—at The Yard on the banks of the Gowanus Canal.  Last year, more than a thousand people came for the "farm fresh food, live music, local vendors, pumpkin carving contests, pony rides, delicious brews and other triumphs of sustainable urban living."

The Yard
388-400 Carroll Street, Gowanus, Brooklyn
11:00 A.M. to 9:00 P.M.  Tickets:  $12; free for children under 5.

By train: F,G to Carroll Street; M,R to Union Street
By bus: B71

Street Fairs:

Eighth Avenue Autumn Festival (from 42^nd to 57^th Streets), Manhattan

Third Avenue Bronx Fall Festival (from 149^th to 156^th Streets), Melrose, Bronx

West 4^th Street Festival (from Sixth Avenue to University Place), West Village, Manhattan

Sunday, 12 October:

Famous Famiglia World Pizza Eating Championship

Major League Eating is awarding a total of $14,000 in prizes at its inaugural world pizza-gorging competition.

Military Island, Times Square (43^rd St & Seventh Av), Manhattan
10:00 A.M. to 1:00 P.M.

http://www.majorleagueeating.com/

By train: 1,2,3,7 (IRT),N,Q,R,W (BMT) to Times Sq-42^nd St
By bus: M10, M20, M27, M104

Cheese Tasting at Food Emporium

Sample cheeses from The Cheese Embassador's American Artisanal and Mediterranean collections at Food Emporium.

1331 First Avenue (near 71^st St), East Side, Manhattan
12 Noon to 4:00 P.M.  Free.

2415 Broadway (near 90^th St), Upper West Side, Manhattan
4:00 P.M. to 7:00 P.M.  Free.

Street Fairs:

Amsterdam Avenue Fall Fair (from 76^th to 86^th Streets), Upper West Side, Manhattan

Court Street Fair (from Joralemon Street to Atlantic Avenue), Brooklyn
10:00 A.M to 6:00 P.M.

Comestevents for October 4-5, 2008

Saturday, 4 October:

Union Square Autumn Fair

Over 200 merchants, including food vendors, offer their wares along Park Avenue South, from Union Square to 23^rd Street.

Park Avenue South (from 17^th to 23^rd Streets), Manhattan
11:00 A.M. to 6:00 P.M.  Free.

(212) 809-4900

By train: 6 to 23^rd St;  4,5 (IRT),N,Q,R,W (BMT) to 14^th St-Union Sq
By bus: M1, M2, M3

Cranberry Festival

If you prefer a smaller fair with an old-fashioned neighborhood spirit, this one will suit your taste.  Situated at the western end of Cranberry Street—near The Promenade—this annual festival features food, drink, fun, and games.  Some of the featured attractions include a flea market, book sale, flower sale, apple dunking, pumpkin painting, and live jazz.  Enter the raffle to win a dinner or some other prize.  Moonstruck fans will especially enjoy this venue.

Cranberry Street (between Hicks St & Columbia Heights), Brooklyn Heights, Brooklyn
11:00 A.M. to 3:00 P.M.  Free.

By train: A,C to High Street; 2,3 to Clark Street
By bus: B25 to Cranberry Street;
From Manhattan: B51 to Cadman Plaza

Sunday, 5 October:

NYC Oktoberfest

More than 500 vendors help to celebrate the 1810 marriage of Prince Ludwig (later crowned King Ludwig I) of Bavaria to Therese of Saxony-Hildburghausen.  One needn't be Bavarian or German to partake in the fun.

Lexington Avenue (from 42^nd to 57^th Streets), Manhattan
11:00 A.M. to 6:00 P.M.  Free.

(212) 809-4900

By train: 4,5,6 to Grand Central-42^nd St; E,V to Lexington Av/53 St

Deepavali

Also called Diwali, this annual Hindu Festival of Lights commemorates the return of Rama after his 14-year exile.  New York's second-largest Indian-themed event features regional delicacies, as well as arts, crafts, and dance.  After sunset, fireworks at Pier 16 will light up the sky over the East River.

South Street Seaport, Lower Manhattan

12:00 Noon to 8:00 P.M.  Free.

(917) 301-9333

By train: 2,3 to Fulton St; A,C to Broadway-Nassau
By bus: M9, M15

Comestevents for September 14, 2008

Sunday has a lot of late-summer, food-related activities from which to choose.  Below is a sample:

Sunset Park Fifth Avenue Street Festival

Celebrate the Latin flavor of this diverse community.  Taste food from Ecuador, Guatemala, Mexico, and other countries during this annual 15-block festival.  Nostalgia buffs will enjoy seeing the Transit Authority's vintage Jackie Gleason bus.

Fifth Avenue (from 44^th to 59^th Sts), Sunset Park, Brooklyn

10:00 A.M. to 6:00 P.M.  Free.

(718) 439-7767

http://www.sunsetparkbid.org/

By train: R to 45^th St; N to 59^th Street
By bus: B63

Flatbush Frolic

This is the 31^st annual Country Fair with a Cortelyou Flair.  Lots of food, emphasizing local restaurants.

Cortelyou Road (between Ocean & Coney Island Avs), Ditmas Park, Brooklyn

11:00 A.M. to 6:00 P.M.  Free.

(718) 859-3800

http://www.flatbushfrolic.org/

By train: Q to Cortelyou Road
By bus: B23

Eighth Annual NYC International  Pickle Day

Pucker up and challenge yourself to a "brined tasting" of pickles from around the world, "because it's all about the pickles … and you."

Orchard Street (between Grand & Broome Sts), Lower East Side, Manhattan

11:00 A.M. to 4:30 P.M.  Free.

(212) 966-0191

http://www.nyfoodmuseum.org/_phome.htm

By train: F to Delancey Street or J,M,Z to Essex Street
By bus: M9, M14A, M15

81^st Annual Feast of San Gennaro

A big celebration in Little Italy.  Does it even need an introduction?

Mulberry Street (between Canal & Houston Sts), Little Italy, Manhattan

September 11-21; times vary.  Free.

http://www.sangennaro.org/

By train: 6 (IRT),N,Q,R,W,J,M,Z (BMT) to Canal Street; B,D,F,V to Houston Street

Veg out Upstate

The second annual New York Capital Region Vegetarian Expo takes place this Saturday, 13 September.  Its purpose is to promote the benefits of green sustainable living, healthy lifestyles, and animal advocacy.  There will be food demonstrations by chefs Kelly Serbonich and Phil Smith.

10:00 A.M. to 5:00 P.M.  Free admission, parking, and samples.

NY's Capital Region Vegetarian Expo

Saratoga Springs City Center
522 Broadway Street
Saratoga Springs, NY  12866

(518) 686-7486

http://www.nyvegetarianexpo.org/

A Brazilian Reason(s) to Celebrate

Celebrate Brazil this weekend.

A Lavagem da Rua 46

Making its debut this year is A Lavagem da Rua 46 ("The Cleansing of 46^th Street"), the pre-Brazilian Day event taking place today and continuing through the festivities tomorrow.  (Perhaps today's rain will aid in the cleansing process.)  Listen to performances by Afro-Cuban and Brazilian musicians while browsing authentic arts and crafts, watching artisans exhibit their craftsmanship, or sampling food representative of northeastern Brazil (moquecas, acarajes, abaras, and vatapa).

West 46^th Street (between Sixth & Madison Avs), Manhattan

Saturday & Sunday (30 & 31 August).
10:00 A.M. to 6:00 P.M.  Free.

(212) 398-6464
(917) 528-8151

http://www.lavagemdarua46ny.com/

Brazilian Day in New York

This annual event celebrates Brazil's Independence Day, 7 September 1822.  Since 1984, Brazilian Day has drawn increasingly large crowds (1.5 million last year) to the blocks surrounding New York's Little Brazil.  It promises to be a huge party with lots of food.  Have a Rio good time!

Sixth Avenue (between 42^nd & 56^th Sts) and West 46^th Street (between Seventh & Madison Avs), Manhattan

Sunday, 31 August.
10:00 A.M. to 6:00 P.M.  Free.

(212) 382-1631

http://www.brazilianday.com/english/home.html

By train:  B,D,F,V to 47-50^th Sts-Rockefeller Ctr

Comestevents for August 24, 2008

Sunday promises to be a beautiful day for kebab or barbecue.  How about both?  Kebabecue?

New York Turkish Festival

A celebration of Turkish culture in Central Park:  arts, crafts, books, music, folk dances, and, of course, food.

Central Park (Fifth Av &  97^th St), Manhattan

10:00 A.M. to 9:00 P.M.  Free.

(212) 696-1060

http://www.nyturkishfestival.org/

By train: 6 to 96^th Street
By bus: M1, M2, M3, M4, M96, M106

Blues BBQ Festival

Enjoy barbecue from local eateries such as Brother Jimmy's BBQ, Dallas Jones Bar·B·Q, Dinosaur Bar B Que, and Mara's Homemade while listening to the blues at the ninth annual Blues BBQ festival by the Hudson.

Pier 54 (West 13^th & West Sts), Gansevoort Market, Manhattan
2:00 P.M. to 9:00 P.M.  Free.

(212) 627-2020

http://www.hudsonriverpark.org/events.asp

By train: A,C,E (IND) to 14^th St; L (BMT) to 8^th Av
By bus: M11, M14D

Storm These Bastille Day Events

Liberté, Égalité, and Fraternité will be celebrated slightly early in Gotham this year.

Manhattan

On Sunday, 13 July, from 12:00 Noon till 6:00 P.M., everyone is invited to celebrate Bastille Day on 60^th Street, New York's "street fair with French flair."  The three-block fête takes place between Fifth and Lexington Avenues.  Enjoy Gallic delicacies at one of the many "picnic tables" provided.

http://www.bastilledaynyc.com/

By train: N,R,W to 5^th Avenue or Lexington Avenue; 4,5,6 to 59^th Street

Brooklyn

On Sunday, Smith Street becomes Rue Smith when it hosts Brooklyn's Bastille Day festivities.  Both Bar Tabac and Provence en Boîte will hold all-day celebrations featuring French food and Pétanque tournaments.

Bar Tabac
128 Smith Street (SW corner Dean St)
(718) 923-0918
http://www.bartabacny.com/

Provence en Boîte
263 Smith Street (NE corner Degraw St)
(718) 797-0707
http://www.provenceenboite.com/

By train: F,G to Bergen Street

The Arabian Days

Today marks the beginning of Arab-American Heritage Week.  What better time to celebrate the heritage and sample the food of this rich culture?

On Saturday, 12 July, from 10:00 A.M. till 7:00 P.M., the 6^th Annual Arab-American and 10^th Annual North-African Cultural Street Festival takes place on Bond Street, between Lafayette and Broadway, Manhattan.  Some of the Middle Eastern food vendors will include Agilas on Wheels, Al Basha, and SIDO Falafel.  This event will be held rain or shine.  For more information, call (212) 592-4052.

By train: 6 to Bleecker Street
By bus: Downtown: M1, M5, M6; Uptown: M1

On Sunday, 13 July, from 12:00 Noon till 7:00 P.M., the 2^nd Annual Bay Ridge Arab American Bazaar will be held at Shore Road Park, 79^th Street and Shore Road, Brooklyn.  This is yet another good occasion to sample traditional Arab food as well as homemade Middle Eastern ice cream.

By train: R to 77^th Street
By bus: B4

http://www.arabheritagenyc.net/

Comestevents for July 4, 2008

If a cookout or picnic is not on your schedule for this Independence Day, you may wish to try one of the following big food events:

The Great July 4^th Festival

This annual street fair features various ethnic foods as well as games, arts, crafts, apparel, and other merchandise.

Water Street (between Fulton & Broad Sts), Lower Manhattan
10:00 A.M. to 6:00 P.M.  Free.

(212) 809-4900

http://www.nycstreetfairs.com/sched.html

By train: R,W to Whitehall St; 2,3 to Wall St; A,C to Broadway-Nassau
By bus: M1, M6, M9, M15

Nathan's Hot Dog Eating Contest: The Rematch II

This annual event has taken place for 92 years, since the days of Nathan Handwerker.  "This time it's personal," if you choose to believe the hype.  Last year, Joey Chestnut of San Jose, California defeated six-time champion Takeru Kobayashi while setting a world record by consuming 66 Nathan's franks and buns in just 12 minutes.  Go in person or watch the competition on ESPN (12:00 Noon).  Free.

Nathan's Famous

1310 Surf Avenue, Coney Island, Brooklyn

(718) 946-2202

http://thenathansrematch.com/

By train: D,F,N,Q to Coney Island-Stillwell Av
By bus: B36, B64, B68, B74, B82

A Visit to Lake Wobegon in the Berkshires

Owing to a tight schedule yesterday, we hadn’t time for Café Bœuf or even the Chatterbox Café.  Instead, we picked up some Powdermilk biscuits, catchup, and Beboparebop Rhubarb Pie at Ralph’s Pretty Good Grocery, and enjoyed them under the Koussevitzky Music Shed at Tanglewood in Lenox, Massachusetts.  Here are some of the pictures:

Fred Newman, Tim Russell, Sue Scott, Garrison Keillor

Fred Newman, Tim Russell, Sue Scott

Garrison Keillor

Inga Swearingen and Garrison Keillor

Rich Dworsky and Garrison Keillor

Have a Swede Solstice

Scandinavians know a thing or two about celebrating the summer solstice.  This Friday, 20 June, you can join the celebration of this year’s longest day at the annual Swedish Midsummer Festival in Lower Manhattan's Battery Park City from 5:00 P.M. to 8:00 P.M.

Try some traditional delicacies from some of New York's best Swedish restaurants.  Then dance away the calories to the traditional fiddle music of Paul Dahlin and friends.  Children of all ages can enjoy decorating the maypole, making summer wreaths, playing games, or watching a parade.

Swedish Midsummer Festival

Robert F. Wagner Jr. Park
Battery Park City, Lower Manhattan

http://www.nycmidsummer.com/

By train: 1 to Rector St; 4,5 to Bowling Green
By bus: M9, M20

The Downtown Food Chase

Last Wednesday at Chase Plaza, the Downtown Alliance held its tenth annual Dine Around Downtown™, a gathering of 50 eateries from Lower Manhattan.  These ranged from the old standbys like bar food from Jim Brady's to extravagant venues such as Bouley.  For $3 to $6, one could sample one of a restaurant's signature menu items and enjoy it in true Wall Street fashion—standing or walking about.

The selections come with the territory.  How does Danube's Salmon in Watercress Sauce sound?  Perhaps you'd prefer Harry's Oysters on the Half Shell or Smörgås Chef's Aquavit-cured Gravlax.  Or do you favor Ancora Ristorante’s Kobe Beef Ravioli or Stone Street Tavern's Lobster Mac and Cheese?  The list went on and on.  Me, I favored them all, but alas, so much food, so little capacity.

My instincts led me to the longest lines.  I decided to try Delmonico's Steak Sandwich first.  The $6 price seemed reasonable for a deliciously simple combo of tender beef on a fresh hero roll.  The meat was seasoned sufficiently to obviate the need for additional salt or pepper.  I was still hungry, however.

After all the recent press reports, I couldn't resist sauntering over to the adjacent booth to try Wall Street Burger Shoppe's Char-grilled Angus Beef Cheeseburger. 

The delicious $4 sample seemed like a relative bargain when compared with their much-hyped $175 Kobe Beef Burger.  That's right, for less than two C-notes, one can enjoy a Wagyu beef burger with foie gras, aged Gruyère, shaved black truffles, golden truffle mayo, all dusted in gold leaf.  It's available after 4:00 P.M. in the bar room only.

But does Wall Street Burger Shoppe sell a lot of these tony burgers?  "Well, ever since the press, it's kinda been like crazy," explains co-owner Heather Tierney.   The motivation?  "It’s kind of a promotion we did with Pocket Change which covers the most expensive things in New York.  And they asked us to create the burger," says Heather.  One of these days, when my wallet becomes overweight, I might give it a try.  Maybe.

Alas, I hadn't saved room for dessert.  Not that there wasn't a lot of temptation, however.  So many sweets, such as Financier Patisserie's Baba au Rhum and The Grill Room’s Vanilla Bean Crème Brûlée, beckoned.  Next time?  Most definitely!

A Week to Pickle Your Fancy

If you're in a somewhat sour mood, this is your week.  That's right, it's International Pickle Week!

Were you aware that the cucumber was the first vegetable ever pickled?  Or that Americans consume more than five million pounds of pickles annually?  Or that Julius Caesar, Tiberius, King John, Queen Elizabeth I, Samuel Pepys, Amerigo Vespucci, George Washington, Thomas Jefferson, and Napoleon Bonaparte all were pickle lovers?  These and other interesting pickled tidbits come from the pages of the Lower East Side Tenement Museum and The Pickle Guys.

Speaking of the Lower East Side, if you happen to be in the neighborhood, you may wish to visit Guss' Pickles and The Pickle Guys. 

Though plastic barrels have long since supplanted wooden ones, it's still possible to have a taste of Old New York that ranges from new to full-sour.  Challenge yourself to a "brined tasting" to determine your favorite.

International Pickle Week

http://www.pickleweek.com/

Guss' Pickles

85 Orchard Street (bet. Broome & Grand Sts), Lower East Side, Manhattan

(212) 334-3616

The Pickle Guys

49 Essex Street (bet. Grand & Hester Sts), Lower East Side, Manhattan

(212) 656-9739 or (888) 4-PICKLE

http://thepickleguys.com/

By train: F (IND) to Delancey St; J,M,Z (BMT) to Essex St
By bus: M9, M14A, M15

Greece is the Way We are Feeling

The Hermes Expo held a Greek food and wine tasting at the Park Lane this past Thursday to kick off this weekend's Greek-and-American Business Exhibition at the Trump Taj Mahal in Atlantic City.

 

Here are some of the highlights from Thursday.

Tantalizing Greek treats abounded.

 

A wide selection of Greek wines including these from Nestor Imports.

 

And others.

 

Olive for this stuff.

 

Goodies from mastihashop.

 

Oh honey!  Some great stuff from Demeter’s Pantry.

 

I didn’t save room for it, but had dessert anyway.  Excellent sweets from Artópolis in Astoria, Queens.

 

The high-tech coffee maker produced rather muddy output.