I Just Want To Eat! 12/23/16 I Just Want To Eat! 12/23/16

Cafe Triskell in Long Island City

We were back to Long Island City, looking for a place to have lunch and found Café Triskell, a French crêperie coming straight from Brittany from where the owner, Philippe Fallait is from. And I have to say that it felt like a little corner of France, miles away.

Chef and owner Philippe Fallait from Cafe Triskell in Long Island City

We were there for crêpes and did not even consider any other dishes, although I regretted not ordering the escargots that the table next to us were eating with much pleasure. No, we went for their buckwheat crêpes. Jodi chose the pear, aged goat cheese, honey (without almonds) one, that was served with a small salad.

Pear and goat cheese crepe at Cafe Triskell in Long Island City

I went for the ham, egg and cheese.

Ham, egg and cheese crepe at Cafe Triskell in Long Island City

Both crêpes were delicious, very slightly crispy. In Jodi's crepe, I loved the combination of the sweet and savory. With mine, it was quite a classic crepe, very good, with a perfectly made sunny side egg, but I wish there was a bit more ham. Despite this, I would recommend it.

Butter and sugar crepe at Cafe Triskell in Long Island City

For dessert, we both got the butter and sugar crepe that was fantastic: sweet, very buttery and delightfully crispy.

We had a great lunch at Café Triskell and I would definitely go back there as I think it is one of the best crêperies in New York, staying very classic and not trying to make crazy combinations. I surely recommend it

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share or post a comment. Merci!

Café Triskell

I Just Want To Eat! 12/3/16 I Just Want To Eat! 12/3/16

Honeygrow in Hoboken, NJ - Healthy eating?

It has been a while since we wanted to try Honeygrow, a casual dining place that serves locally sourced high quality ingredients. So we made it and I admit that I was pleasantly surprised by the experience. First, I like the minimalist decor, very naturalistic and zen, with the light colored wood and the black and white photos.

Then there is the food. I did not expect the screen where you can choose either to pick one of their composed dishes or customize one, going from salad to stir-fry.

Screen for ordering at Honeygrow in Hoboken, NJ

Open kitchen at Honeygrow in Hoboken, NJ

Once your order is placed, they prepare it in the open kitchen and I think we got it in probably 6 or 7 minutes. Very efficient!

Jodi went for a salad that she made with arugula, romaine, tomatoes, mushrooms, brussels sprouts, pear, egg, parmesan crisps and mustard soy sauce on the side (not enough though).

On my side, I chose to make my own stir-fry with egg white noodles, free-range chicken, egg, carrots, bell peppers, mushrooms, sesame seeds, roasted cashews and a sweet soy five spices.

I only tried the parmesan crisps from Jodi's salad, focussing on my dish that was fantastic. It was very tasty and I have to say that they put a lot of ingredients in the bowl. We paid less than $23 for both of us for just food, so it was definitely a great deal.

Honeygrow has its place in the fast casual dining, proving that it can be delicious and tasty. I definitely liked it and will come back.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

honeygrow

I Just Want To Eat! 11/29/16 I Just Want To Eat! 11/29/16

Fantastic Korean Food At Hanjan in NYC, New York

Few days after meeting Chef Hooni Kim in a cooking class at De Gustibus Cooking School in Macy's, Jodi, Cindy from Chubby Chinese Girl Eats and her husband Derrick, and I decided to go to Hanjan, one of the Chef's restaurant located few minutes from the Flatiron.

Nice place, warm and casual, with a large communal table in the center of the room. Our meal there was fantastic: not your classic Korean meal, rather an elevated version of it without losing its soul. We went on a Monday, so we even got to try some of the Korean-Chinese specialties proposed that day. To accompany our meal, we got some drinks. The Yangbang Cowboy cocktail for me, made with whiskey, bek seju (aka "100 years wine", Korean rice-based fermented alcoholic beverage flavored with a variety of herbs, ginseng most prominent among them) and vermouth.

Yangbang Cowboy cocktail at Hanjan in NYC, New York

Jodi got a raspberry fizz made with mint, lemon, muddled raspberries and lemon.

Raspberry fizz at Hanjan in NYC, New York

We decided to try several dishes, the menu offering plenty of small plates perfect for sharing. The first one was the homemade tofu, served with a perilla jjang vinaigrette. This is similar to the dish the Chef cooked for us at the class and, like there, we were not disappointed: that tofu is sublime, soft and silky. I think that people who only tried the tofu bought in supermarket, that unfortunately a lot of restaurants serve, are missing something.

Homemade tofu at Hanjan in NYC, New York

Next was the spicy rice cakes with pork fat (ddukbokki). This dish is also served at Chef Kim's other restaurant, Danji, but at Hanjan, it is made with fish cakes rather than Chinese sausage. This is one of my favorite dishes: not only it looks beautiful with that red sauce smothering the crispy and chewy rice cakes, but it is delicious. Spicy for sure, but so good that you will not stop eating it.

Spicy rice cakes ddukbokki at Hanjan in NYC, New York

Then, we tried, complimentary from the Chef, the Hiramasa King fish tartare, served over a crispy rice. Beautiful presentation and delicious taste, I loved the addition of the crispy rice that added a nice texture.

Hiramasa king fish tartare at Hanjan in NYC, New York

Another dish offered by the Chef was the spicy garlic fried chicken: delightfully crispy, the chicken was moist, perfectly cooked.

Spicy garlic fried chicken at Hanjan in NYC, New York

Then came one of the best dishes of the evening: the thick noodles in black bean sauce with pork belly. This is a must have: the noodles were literally smothered in a delicious thick sauce that was very tasty.

Thick noodles in black bean sauce with pork belly at Hanjan in NYC, New York

Last was the Wagyu beef fried rice, topped with a sunny side up egg. Very good, comforting, very slightly greasy.

Wagyu beef fried rice at Hanjan in NYC, New York

We left amazed by the meal at Hanjan that went beyond our expectations. Danji was our next target and, as you will see in couple of days, we went there for lunch few days after...

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Hanjan

I Just Want To Eat! 11/28/16 I Just Want To Eat! 11/28/16

Recipe: miso ramen with braised pork belly or tofu

I love ramen and New York is a perfect city to try different ones, having so many places proposing that delicious Japanese dish. And my favorite moment to eat that soup is now, as I like it hot and was never really impressed by cold versions of it. This recipe requires a bit of work, but it is worth it!

Time to prepare and cook: 5 hours (4 hours for the broth)

Ingredients:

For the braised pork belly (see below for the preparation of the tofu is you prefer vegetarian):

2.5 lb of pork belly
1 table spoon of gochugaru that is red pepper flakes
1 table spoon of coarse salt
1/3 cup of olive oil
1/4 cup rice vinegar
1/4 cup spring roll sauce (sweetness to counterbalance the vinegar)
1/8 cup soy sauce
1/2 cup water
2 tbsp garlic
1 tsp powdered ginger

For the broth:

1.5 lb chicken wings
2 lb pok bones
5 carrots
3 onions
2 large russet potatoes
scallions
salt

For the eggs:

2 eggs
1 table spoon soy sauce
1 table spoon mirin wine

For the soup itself:

Egg noodles (I bought them in Chinatown)
A green cabbage
some seaweed
2 eggs
1 tablespoons of soy sauce
1 tablespoon of Mirin wine
scallions

Step 1: start with the broth as it takes 4 hours to cook

Note: you can also use pork or chicken broth bought at the supermarket, but it will not be as good.

First, put the pork bones and wings in the oven for 40 minutes, at 375 degrees Fahrenheit, with 2 tablespoons of olive oil.

At the same time the meat is cooking, cut the potatoes, carrots, onions and the green tip as well as the very white part of the scallions. As these vegetables will not be eaten, simply wash them: besides the onions, there is no need to peel them and they can be cut in large pieces. Put the bones and the veggies in a large pot, cover with water, add 1/2 tablespoon of salt and cook on medium heat for 4 hours.

Note: you will have enough broth for 8 servings and can freeze whatever you do not use.

Step 2: braise the pork belly

When I received the pork belly I ordered, it was cut into three slabs. So I put each slab 1/2 inch from each other and rubbed them with a mix of salt (1 table spoon), gochugaru (red pepper flakes - 1 table spoon - can be found at H Mart or Amazon) and 1/3 cup of olive oil. Then, I put them into some aluminum foil that I closed, not too tight, but put enough to avoid the juice to leak as the pork, while cooking will release a bit of it.

I then roasted the pork belly for two hours in the oven at 275 degrees Fahrenheit. This slow cooking process will make the meat tender and juicy. If you have a bigger slab of pork belly, cook it longer at a slightly lower temperature. After two hours, you have perfectly cooked pork that you will slice evenly:

Note: do not throw the red juice that has been rendered by the pork belly (fat in fact), we will use it later.

Step 3: prepare the eggs marinated in soy

If there is one component I sure want to make is the egg as I always order an egg when eating ramen. It has to not be fully cooked, with a runny yolk. To obtain such result, I cooked the eggs for 6 minutes exactly, putting them as soon as the water was boiling and then dipping them in a bowl with ice and water so they stop cooking immediately. I then removed the shell.

Then, I used one of the measuring cups I have and dropped 1 tablespoon of mirin wine as well as 4 packets of soy sauce (equivalent to 1 tablespoon). I then put the eggs in the cup and added water to cover them. To keep the eggs immersed in the marinade, I used a spoon as showed below. I then refrigerated the eggs for 2 hours.

Et Voila! A perfectly runny yolk and a nice color on the whites thanks to the marinade (the longer it sits in the refrigerator, the more the whites will change color.

Step 4: prepare the tofu

As Jodi does not like pork belly, I prepared some tofu for her. I used some silky tofu as the firm one is not that great in term of taste, but on the other hand, this is way more fragile and breaks easily. I put some oil in a pan with some garlic and gochugaru (red pepper flakes - 1 tablespoon). As soon as the garlic started to get brown, I added the tofu that I cooked at high heat for approximetely 6 minutes, using a spoon to drench the top with the hot oil, as there was no way I could flip the tofu without creating a mess.

Step 5: finish the pork belly

The last step with the pork belly will be to first fry it in a pan at high heat for 2 minutes on each side. Then, in another pan, put the equivalent of 2 garlic cloves, 1/2 table spoon of ginger and 1/3 cup of vegetable oil. Once the garlic starts to brown, put the pork belly juice set aside previously, 1/8 cup of rice vinegar and 1/8 cup of spring roll sauce. Cook for 25 minutes on medium heat, until the sauce caramelizes and the pork belly gets a bit of a char.

Step 6: strain the broth

After 4 hours, strain the broth; I use a cheese cloth that will make sure I will have a totally clear broth.

Step 8: cook the egg noodles for 2 minutes

I decided not to make the egg noodles but to buy them at a supermarket in Chinatown (cheap: 99 cents!). I used 3 of the noodle stacks, that I put in boiling water for 2 minutes.

Step 9: assemble the ramen

Put 1/2 cup of cabbage, some scallions, corn, noodles and tofu or pork belly in a bowl.

Then, put 2 table spoons of white miso paste in 2 cups of broth and mix thoroughly. Split the mix between the two serving bowls and then add as much broth as necessary in each of them. Cut the eggs in half and put them on top, as well as some seaweed. Et voila: it is ready!

Bon appétit!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/27/16 I Just Want To Eat! 11/27/16

Chaan Teng, New Chinese Eatery from Chef Pichet Ong - Closed

Hell's Kitchen is definitely not the area where I would expect to see such an elegant restaurant as Chaan Teng. This place opened very recently, replacing a New Orleans based restaurant we passed by so many times but never dared to go in. Well I am glad because Chaan Teng is unique in a way, serving Chinese dishes, but with the Chef's own spin. And, if you are familiar with the restaurant scene in New York, you might know this Chef: Pichet Ong, who has an impressive resume, working at the regretted Spice Market as well as 66, also closed, another Jean-Georges Vongerichten's eatery. Do not see a sign there, I am sure this place, with its vibrant and elegant decor, will be successful.

Dining room at Chaan Teng in Hell's Kitchen, NY

Bar area at Chaan Teng in Hell's Kitchen, NY

Decor at Chaan Teng in Hell's Kitchen, NY

Tables at Chaan Teng in Hell's Kitchen, NY

Foodwise, it offers a large menu. As mentioned before, classic dishes with the Chef's own spin. So if you are looking for traditional dishes, you'd better go to the few Chinese restaurants around. At Chaan Teng, the chef masters the art of crafting unique dishes, taking some of them and sometimes branching out to other cultures: at least per my interpretation. For instance, you like fried cheese curd? Then try the fried cheese "sweet and sour", homemade cow's milk cheese curds with a tangy sauce. Although the menu shows a chili for the spiciness (good because I hate ordering a dish that is, without my knowledge, too spicy), it was fine. And these cheese curd were fantastic: chewy and tasty in a sauce not too sweet.

Fried cheese "sweet and sour" at Chaan Teng in Hell's Kitchen, NY

The second dish was the Confit duck leg bao platter. It is a confit duck leg served with housing and peanut sauce, ginger scallion and bao that are little buns. A sort of build your own where you can make any bite different. This was pretty good, although I admit that it tasted more like fried than confit duck and the buns were a bit dense. I also would not consider this a large dish as mentioned in the menu, rather a medium.

Confirm duck leg bao platter at Chaan Teng in Hell's Kitchen, NY

Confit duck bao at Chaan Teng in Hell's Kitchen, NY

The last entrée was the charred lo mein with egg and tofu. Normally this dish comes with chicken, but you can substitute with beef, pork, tofu or shrimp. It is composed of wok charred egg noodles, cabbage and mushrooms. This was a very good and very comforting dish.

Charred Lo Mein with egg and tofu at Chaan Teng in Hell's Kitchen, NY

Of course, we could not leave without dessert...They had two: the green tea cheesecake and the chocolate bar. We went for the latter that was served with a fantastic sesame ice cream. The bar itself was sublime, but tasted more caramel than chocolate to the point that I was wondering if we correctly understood what it was. But, no, it is a chocolate bar. I definitely recommend this one.

Chocolate bar at Chaan Teng in Hell's Kitchen, NY

Sesame ice cream at Chaan Teng in Hell's Kitchen, NY

We had a nice dinner at Chaan Teng: original cuisine and delicious dishes. I would definitely go back to try some other specialties like their General Tso's chicken made with their special sauce or cumin lamb ribs that seem sublime.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Chaan Teng

I Just Want To Eat! 11/25/16 I Just Want To Eat! 11/25/16

Surprising dessert at Sticky's Finger Joint in Hell's Kitchen!

So I was looking for a new fried chicken place to try and ended up at Sticky's Finger Joint, a restaurant in Hell's Kitchen, located close to The Port Authority Bus Terminal. I knew about this place since its inception as I saw them on the Food Network back in 2012, on a TV show with Bobby Flay, where the owners had three days to open and had to go through the hoops of opening a restaurant, a task not that simple. This is not they first location and I believe they settled on 9th Avenue a year or two ago. I like the decor that is very colorful, with the wall painted like street art.

Sticky's Finger Joint in Hell's Kitchen, NYC

Dining room at Sticky's Finger Joint in Hell's Kitchen, NYC

I ordered at the counter and admit that, at the beginning, I was not sure what to order between the chicken strips or a chicken sandwich and went for the former as well as an interesting dessert...The food was ready in a matter of minutes and I sat at one of the tables to taste it.

Order at Sticky's Finger Joint in Hell's Kitchen, NYC

The three chicken strips I ordered were just made, so really hot. But so good! Crispy on the outside, the chicken was perfectly cooked and moist. I loved it with the buffalo sauce, one of the many sauces they propose.

Chicken strips at Sticky's Finger Joint in Hell's Kitchen, NYC

Then was one of the most surprising desserts I ever had: S'more French fries. Yes, you read well: French fries and Smore's in one single dish, like having your entire meal in one dish! So, first they put the fries, then the graham crackers, the marshmallows, and finish the whole thing with lots of chocolate and some marshmallow fluff. It was good, especially as I love sweet and savory mixes, but I admit that it was a bit too sweet.

S'more French fries at Sticky's Finger Joint in Hell's Kitchen, NYC

I had a great meal at Sticky's Finger Joint: the food was good and quite surprising. I would definitely go back and try some other of their creations.

Enjoy (I did)!

If yo like the photos, the post or the blog, please feel free to share it or post a comment. Merci!

Sticky's Finger Joint

I Just Want To Eat! 11/23/16 I Just Want To Eat! 11/23/16

Al Vicoletto near Union Square, NYC

Located few steps from Union Square, Al Vicoletto is an Italian eatery and gourmet market. I like the vibe of the place that has a certain energy and a European feel.

At the beginning of the meal, they gave us some bread, as well as a small sandwich bites made with focaccia bread, peck and cheese: a great way to start, although, so delicious that I stopped eating it as I was expecting to have a feast...

Located few steps from Union Square, Al Vicoletto is an Italian eatery and gourmet market where we went for dinner. I like the vibe of the place that has a certain energy and a European feel.

Dining room at Al Vicoletto near Union Square, NYC

Bar area at Al Vicoletto near Union Square, NYC

Bread at Al Vicoletto near Union Square, NYC

Small bite made with focaccia, speck and cheese at Al Vicoletto near Union Square, NYC

We were with our friends Tessa and Dermott and so, decided to share some appetizers. The first one was the burrata that was served with arugula salad and a balsamic reduction. Good idea, unfortunately the burrata was not creamy enough.

Burrata at Al Vicoletto near Union Square, NYC

The second appetizer however was very good: it was the grilled Portuguese octopus over grilled polenta, paprika butter and sweet gherkins. I simply loved it. First, because of the octopus, that was well cooked and not rubbery at all. Second, for the polenta that was a nice addition, far from the traditional potatoes.

Grilled Portuguese octopus at Al Vicoletto near Union Square, NYC

Grilled Polenta at Al Vicoletto near Union Square, NYC

Jodi decided to get their mushroom ravioli in truffle cream sauce. This was a good choice, the ravioli being very good, the shell not being too thick and being well cooked, with of course, the nice amount of cream made this dish even better.

Mushroom ravioli at Al Vicoletto near Union Square, NYC

Yes, it was better than mine! I chose the ricotta ravioli with butter and sage in parmigiana sauce. The ravioli was too thick with not enough filling in it and also not enough sauce.

Ricotta ravioli at Al Vicoletto near Union Square, NYC

I should mention the wine we had with our meal: Santi 'Solane' Valpolicella Classico Superiore Ripasso, Veneto, Italy.

Santi 'Solane' Valpolicella Classico Superiore Ripasso, Veneto, Italy at Al Vicoletto near Union Square, NYC

Last was dessert. We went for the classic tiramisu. And it was a good one, creamy as I like it with hints of coffee, not overpowering the whole thing.

Tiramisu at Al Vicoletto near Union Square, NYC

We had a great time at Al Vicoletto with our friends. The food was decent, but I would not say that it is the best Italian in the city. Dishes were a bit unequal there, some being quite good, others not to my liking. Would I go back? Not sure at this point. I think that there are better options in the city.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

al Vicoletto

I Just Want To Eat! 11/21/16 I Just Want To Eat! 11/21/16

Event at Petrossian in NYC, New York

When it comes to elegance and gourmet food, Petrossian comes into my mind. The famous caviar purveyor has, for a long time, showcased some products that go beyond the treasured fish eggs. And this time, they invited me as well as other press / bloggers to discover some amazing products for the season coming. At the same time, I got the pleasure to see again Executive Chef Richard Farnabe that I met few months ago during an amazing tasting at the restaurant.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Executive Chef Richard Farnabe from Petrossian in NYC, New York

I admit that I love anything that they make me try, some of them being quite original, like the chocolates with caviar that was the result of their collaboration with La Maison Du Chocolat, a surprising combination that in fact works! They also showcased some Fleur de Maviar chocolate bar. I did not know what maviar was until I went there and learned that it is dried cod roe. I did not try it, but I am sure it is interesting.

Vodka and caviar chocolate, a Petrossian and La Maison du Chocolat collaboration

Fleur de Maviar chocolate bar at Petrossian in NYC, New York

The event started well, with a glass of champagne, but I paced myself, as alcohol is not such a good idea when your stomach is empty...

Glass of champagne at Petrossian in NYC, New York

What I was really looking forward to try was the Pata Negra ham from Iberia, cured for four years and served right of the bone. I think that the person who served it said that it had good cholesterol, but my mind heard that it was good for cholesterol and, as I am very health conscious when it comes to eating, I made sure I lowered my cholesterol as much as possible...

Iberia ham at Petrossian in NYC, New York

Then, I tried their lomo that is cured pork tenderloin. Also terrific.

Next, behind me was the smoked salmon that was also very good.

Smoked salmon station at Petrossian in NYC, New York

Smoked salmon at Petrossian in NYC, New York

The smoked salmon also came as an amuse, on a blini.

Smoked salmon on blini at Petrossian in NYC, New York

Another terrific amuse was the beignets: each capsule contained either mango, pistachio or coffee and you had to squeeze them so the juice would go inside the beignets that were sublime. This was not only delicious, but also playful.

Of course, other products were presented by Petrossian, such as the truffle butter, caviar butter or the 12 Days of Caviar Tiger's Eye Collection, twelve 20g jars of legendary Petrossian caviar-four each of Royal Ossetra, USA Royal Transmontanus and Daurenki.

Caviar butter and truffle butter at Petrossian in NYC, New York

12 Days of Caviar Tiger's Eye Collection at Petrossian in NYC, New York

This was a wonderful moment: Petrossian will never stop amazing me. And I thank Petrossian and their PR firm, Public, for having me!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/20/16 I Just Want To Eat! 11/20/16

KitchenAid workshop with Ron Ben-Israel and Marcia Selden Catering

One evening last week, I was invited to a workshop by KitchenAid, with Pastry Chef Ron Ben-Israel and Robin and Jeffrey Selden from Marcia Selden Catering. I went there with my friend Malini, The Restaurant Fairy, so now you will know that I am not wearing any nail polish and that it is her hand that you will see on the photos, holding some of the delicious bites we got to sample.

Entry of Chef Ron Ben-Israel Cakes studio

Of course, there were lots of KitchenAid appliances on the floor and I wish I could grab one and run: I love this brand and have been using their stand mixer for many years now, especially with the pasta attachment that is fantastic. I also love making egg whites there, as they end up firm (the test with putting the bowl upside-down never fails).

First, we got an exclusive tour of the studio and were mesmerized by the beauty of the cakes and decorations that were all over: yes, I was amazed by the artistry put into this.

Flower decoration for cake at Ron Ben-Israel Cakes

Flowers decoration for cake at Ron Ben-Israel Cakes

We also visited the kitchen where the crew of Marcia Selden Catering prepared some amazing food for us. Here is what we had:

Roasted honey pistachio nori roll with goat cheese, asparagus and beet vermicelli:

Roasted honey pistachio nori roll from Marcia Selden Catering

Salted caramel macaron with camembert and almonds:

Salted caramel macarons from Marcia Selden Catering

Spicy tuna tartare with crackling rice crisp, avocado and red Sriracha cream:

Spicy tuna tartare from Marcia Selden Catering

Cheddar sirloin burger on onion brioche roll, balsamic onions and mango ketchup:

Cheddar sirloin burgers from Marcia Selden Catering

Cheddar sirloin burger from Marcia Selden Catering

Peking duck Spring rolls with hoisin sauce and chives:

Peking duck Spring rolls from Marcia Selden Catering

Squid ink blini with a smoked salmon crudo, black caviar and lemon tarragon fraiche:

Squid ink blini with smoked salmon from Marcia Selden Catering

Lamb lollipop with orange sesame tahini:

Lamb lollipop from Marcia Selden Catering

But wait: this did not end there! Then there was the workshops where we got to sample the dishes and cocktails made.

First, we got a demo from Jeffrey Selden who, using KitchenAid appliances, made several cocktails that we got to sample. One of them, the cucumber chiller martini, was made with a juicer attachment to a stand mixer that seem great for making fresh juices.

Jeffrey Selden  from Marcia Selden Catering presenting cocktails — Jeffrey Selden from Marcia Selden Catering presenting cocktails

Stand mixer with juicer attachment from Marcia Selden Catering

Hibiscus Mar "tea" Ni made by Jeffrey Selden from Marcia Selden Catering

Frozen margarita made by Jeffrey Selden from Marcia Selden Catering

Cocktails made by Jeffrey Selden from Marcia Selden Catering

Cucumber chiller martini made by Jeffrey Selden from Marcia Selden Catering

Pineapple minted daiquiri made by Jeffrey Selden from Marcia Selden Catering

Next were the dishes (one entrée and a dessert) presented by Executive Chef Robin Selden. First were a carrot ginger mash with oats and pecan crumbles served with some short ribs that were out of this world!

Executive Chef Robin Selden from Marcia Selden Catering

Short ribs made by Executive Chef Robin Selden from Marcia Selden Catering

Short ribs and carrot and ginger mash made by Executive Chef Robin Selden from Marcia Selden Catering

Then was a succulent dessert: a burnt honey and chamomile panna cotta.

Burnt honey and chamomile panna cotta made by Executive Chef Robin Selden from Marcia Selden Catering

Of course we got to try these cocktails and dishes and, believe or not, there was still the part when Chef Ron Ben-Israel was demoing how to make a beautiful chocolate cake (and we ate some: a chocolate cake made with chocolate ganache and wild berry buttercream, as well as a chocolate chip cookie dough made with a vanilla cake, brown sugar buttercream with chocolate chips).

This was a wonderful evening organized by KitchenAid and our hosts were so nice and knowledgeable. If I were to renew my vows, I would definitely use Marcia Selden Catering for the food and Ron Ben-Israel for the cake: it was simply delicious.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/19/16 I Just Want To Eat! 11/19/16

Amazing food at Korali Estiatorio on the Upper East Side

Located at the corner of 93rd and 3rd on the Upper East Side, Korali Estiatorio went beyond my expectations. I love Greek food and was definitely not disappointed after going to a tasting I was invited to. This beautiful restaurant that gets its name from "Coral", to honor the seafood of the Mediterranean sea, is the jewel opened a year ago by Gregori Politis (formerly of Yefsi Estiatorio), a 20-year veteran in the hospitality industry who wanted to bring the authentic recipes from his childhood in Greece to NYC.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Korali Estiatorio on the Upper East Side, NYC, NY

Decor at Korali Estiatorio on the Upper East Side, NYC, NY

I loved the decor, not overdone, that is supposed to "evoke the breezy, white-covered Greek Island of Mykonos with white brick walls and bamboo design work on the airy high ceilings, complemented by pale gray Grecian marble pillars and stonework".

Dining room at Korali Estiatorio on the Upper East Side, NYC, NY

And that food: simply amazing. I am not talking about the bread that came with olive oil at the beginning of the meal, but more about what we would soon be having in our belly.

Bread and olive oil at Korali Estiatorio on the Upper East Side, NYC, NY

Of course, to go with my meal, I could not not have a glass of Greek wine and chose the Kyklos Agiorgitiko 2014 from Greece, a wine with an intense red color and rich aroma of fruit, perfect with my entrée.

Kyklos Agiorgitiko 2014 wine from Greece at Korali Estiatorio on the Upper East Side, NYC, NY

Then they brought us some spanakopita, that are phyllo wrapped spinach pies baked to order. I admit that I was not that thrilled at that point as I am a bit picky with spinach: it really depends how it is prepared (a la creme? bring me the pot!). But, as my mom taught me to have good manners at the table, I tried it and...did not regret it! Yes, I was surprised how good it was: often, there is too much spinach and the phyllo is not so crispy (especially when prepared in advance). There, they put the right balance of spinach and cheese (lots of it) and it come hot and crispy, making the first, second and third bites delicious.

Spanakopita at Korali Estiatorio on the Upper East Side, NYC, NY

Then came the grilled octopus, a sashimi grade char grilled octopus sitting on top of yellow split pea purée drizzled with a saffron infused lemon oil, cherry tomatoes, scallions and capers. That was one of the best octopus I ever had: they surely know how to make it: not rubbery, with a nice char, it was perfect.

Grilled octopus at Korali Estiatorio on the Upper East Side, NYC, NY

Next was the cheese saganaki, a must have. It was not flambé and was a combination of cheeses baked in a skillet served with a roasted tomato compote. If you love cheese, this dish is for you. I loved the texture of it: it was gooey and chewy. I liked the combination with the tomato compote, but if it had not have been there, I would have still loved that dish.

Cheese saganaki at Korali Estiatorio on the Upper East Side, NYC, NY

The last appetizer was a selection of spreads, a classic in Greek restaurants. There was, from left to right:

Fava santorini (yellow split pea purée, onions, capers, parsley, olive oil).
Tzatziki (greek yogurt with cucumber, garlic, dill and extra virgin olive oil).
Melitsanosalata (char grilled eggplant dip with herbs, extra virgin olive oil and a dash of garlic).
Xtipiti (spicy feta dip with roasted chilies).

Selection of spreads at Korali Estiatorio on the Upper East Side, NYC, NY

Fava santorini at Korali Estiatorio on the Upper East Side, NYC, NY

Tzatziki at Korali Estiatorio on the Upper East Side, NYC, NY

Melitzanosalata at Korali Estiatorio on the Upper East Side, NYC, NY

Xtipiti at Korali Estiatorio on the Upper East Side, NYC, NY

I loved all these spreads, especially the melitzanosalata that really had the taste of eggplant and the xtipiti that was not too salty. This is a great appetizer that I recommend.

After all this delicious food, came the entrées and it was even more spectacular. Jodi got the melitzanes imam that is a stuffed eggplant with caramelized tomatoes, onions and feta. This was a succulent vegetarian dish that definitely let the eggplant shine.

Melitzanes imam at Korali Estiatorio on the Upper East Side, NYC, NY

On my side, I could not resist ordering the arni yiouvetsi that is slow braised lamb shank served with orzo, tomato and feta. This is one of my favorite Greek dishes and I was not disappointed at Korali Estiatorio. The lamb was delicious, falling off the bone. And the orzo with the sauce and feta was divine.

Arni Yiouvetsi at Korali Estiatorio on the Upper East Side, NYC, NY

Last, after this feast, they treated us with a dessert sampler composed of walnut cake, baklava, galactobourico (semolina custard in phyllo, coated in syrup) and Greek yogurt with cherries. That was sublime and my favorite were the baklava and the galactobourico, the latter being outstanding.

Dessert sampler at Korali Estiatorio on the Upper East Side, NYC, NY

Walnut cake at Korali Estiatorio on the Upper East Side, NYC, NY

Galactobourico at Korali Estiatorio on the Upper East Side, NYC, NY

Greek yogurt at Korali Estiatorio on the Upper East Side, NYC, NY

Baklava at Korali Estiatorio on the Upper East Side, NYC, NY

With the dessert, they brought some muscat wine that was delightfully sweet.

Glass of  muscat at Korali Estiatorio on the Upper East Side, NYC, NY — Glass of muscat at Korali Estiatorio on the Upper East Side, NYC, NY

The dinner we had at Korali Estiatorio was amazing and I definitely recommend this place. I would for sure go back and maybe try one of their fish dishes that looked delicious.

Enjoy (I surely did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Korali Estiatorio

I Just Want To Eat! 11/17/16 I Just Want To Eat! 11/17/16

The Old Homestead Steakhouse in NYC, NY

The Old Homestead Steakhouse is not unknown to me, as I ate there few years ago, but skipped it since I started this blog, except for sliders as they offered a very good deal for lunch at the time. But it was way too long and we really wanted to go back to the oldest steakhouse in New York, serving carnivores since 1968! This place did not change and I was glad that they sat us on one of the corners, in a round table with a banquette, that had a good light. This latest detail was not only noticed because of the photos I was going to take, but also because, often, steakhouses are dim.

Dining room at The Old Homestead Steakhouse in NYC, NY

But, sign of modernity, they were using an iPad for the wine. Unfortunately, there was no description that could have been great for people who have no idea how to pair their food with it. Anyway, I decided to order my usual: a Pinot Noir Oak Knoll from Oregon, 2011, as I like a fully bodied wine with my steak.

iPad wine list at The Old Homestead Steakhouse in NYC, NY

Glass of Pinot Noir Oak Knoll Oregon 2011 at The Old Homestead Steakhouse in NYC, NY

Contrary to most of the steakhouses, we did not get any bread basket and butter that we are always looking forward to, curious to see any originality. At least, my appetizer came quickly and I went for my favorite steakhouse appetizer: the Colossal Crab Cake, served with a classic remoulade. The crab cake was very good, without fillers, letting the crab shine.

Crab cake at The Old Homestead Steakhouse in NYC, NY

And this was definitely made with jumbo lump crab meat.

Jumbo lump crab meat at The Old Homestead Steakhouse in NYC, NY

Then came the steak. Instead of our usual filet mignon and ribeye, we went for the porterhouse that came on a very hot plate.

Porterhouse at The Old Homestead Steakhouse in NYC, NY

It was very big and perfectly cooked medium-rare, nicely charred and with a bit of fat, maybe too much. The filet piece (on the right was delicious, juicy and tender. Unfortunately, the NY strip was a bit tough to cut, because of a nerve that you can see below, on the right photo.

With the steaks, we skipped the steak sauce and wanted to get some béarnaise sauce. Know that they do not offer it as a single serving and have to order the trio of sauces. So, instead of béarnaise, au poivre and horseradish, we replaced the later by another béarnaise sauce and it was good, because the portions were small. The béarnaise was decent, and I did not like at all the pepper (poivre) sauce.

Steak sauce at The Old Homestead Steakhouse in NYC, NY

Au poivre and bearnaise sauces at The Old Homestead Steakhouse in NYC, NY

We also ordered the truffle mac and cheese that was fantastic: first, when it comes to the table, you get this amazing scent of truffle. Then, it was delicious and delightfully creamy.

Truffle mac and cheese at The Old Homestead Steakhouse in NYC, NY

Last was dessert. Here came again the iPad and it was well done as there were beautiful photos of the various choices they have, enticing even more the patrons, full of meat, to indulge even more. So did we...We decided to go with the Big Fat Chocolate cake and did not regret it at all. I say that because the last time we went for such cake was at the Strip House in Greenwich Village and, although the presentation was spectacular, I thought it was laking chocolate taste. Not this one that is one of the best I had: very fudgey, it was moist and very addictive.

Big Fat Chocolate Cake at The Old Homestead Steakhouse in NYC, NY

We left full and I admit on the fence about the Old Homestead Steakhouse: everything but the steak was perfect...and maybe the service that was a bit rude, although it seems it is like a special touch in such restaurant...I might go back at some point and give it another chance, trying their ribeye this time, but fore sure reordering that chocolate cake that is out of this world!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Old Homestead Steakhouse

I Just Want To Eat! 11/15/16 I Just Want To Eat! 11/15/16

Cho-Ko Ramen in the Lower East Side, NYC

We were on the Lower East Side and were looking for a place to have lunch when we stumbled upon Cho-Ko, a small ramen joint. The weather was perfect for ramen, so I was looking forward to it. It is a small place and I was surprised it was empty, although we arrived five minutes after their opening time. But it remained empty until we left...

Dining room at Cho-Ko Ramen in the Lower East Side, NYC

Types of ramen at Cho-Ko Ramen in the Lower East Side, NYC

Lucky cat at Cho-Ko Ramen in the Lower East Side, NYC

Tea set at Cho-Ko Ramen in the Lower East Side, NYC

They offer a lunch menu with an appetizer and a ramen for $13/$14 that is a good price. Jodi decided to go for the pork gyoza and the shoyu ramen, made with soy based broth, bamboo shoots, spinach, braised pork and half an egg.
The pork gyoza were very good, deliciously crispy on one side, with a tasty filling and a thin shell. I was surprised that they gave six pieces as part of the lunch.

Pork gyoza at Cho-Ko Ramen in the Lower East Side, NYC

The ramen was so so and I did not like the smell or taste of the broth.

Shoyu ramen at Cho-Ko Ramen in the Lower East Side, NYC

On my side, I got the pork buns, as well as the gomoku ramen, a soup made with a soy sauce based broth, vegetables, shrimp, chicken, squid, pork and half an egg. The pork buns were pretty good and had lots of pork in it, smothered by a very good sauce.

Pork buns at Cho-Ko Ramen in the Lower East Side, NYC

But the ramen was not that great. Well, same base as the one Jodi picked, with too much bokchoy for my taste.

Gomoku ramen at Cho-Ko Ramen in the Lower East Side, NYC

At least, I appreciated the noodles that were thin and had a nice bite...

Noodles in the Shoyu ramen at Cho-Ko Ramen in the Lower East Side, NYC

Noodles in the Gomoku ramen at Cho-Ko Ramen in the Lower East Side, NYC

I admit that I was disappointed with Cho-Ko: this is not a place I would go back to for sure. I think places like Zundo-Ya or Ippudo are much better!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Cho-Ko Restaurant Inc.

I Just Want To Eat! 11/13/16 I Just Want To Eat! 11/13/16

Bustan, Mediterranean cuisine on the Upper West Side

Last week, I was invited at Bustan, a restaurant located on the Upper West Side, that serves Mediterranean cuisine in a relaxed atmosphere. I was not able to meet with Bustan's new partner and Executive Chef Raphael Hasid, but chatted a bit with his Chef de Cuisine, Christopher Burgess, who brings more than 30 years of experience in the industry, having worked even with Michael White or Anthony Bourdain. He explained to me that they are using a taboon to cook most of the food in their tiny kitchen, a taboon being a wood fire oven with a temperature of 800 degrees and a rotating center so the food cooks evenly.

Please note that the meal was complimentary. However, the opinions expressed in my blog are 100% my own!

Chef de Cuisine Christopher Burgess at Bustan on the Upper West Side, NYC

Taboon oven at Bustan on the Upper West Side, NYC

I like the decor that is modern with lots of tiny details that I am sure have a meaning, but definitely no overly stressing the Mediterranean theme. From the bar with the high chairs wrapped in cow skin, to the banquettes that offered a cozy setting not only for groups of 4 or 5, but also for couples. I also noticed a wall full of paintings representing celebrities such as James Dean, Marilyn Monroe, Roger Moore, etc...

Dining room at Bustan on the Upper West Side, NYC

Bar at Bustan on the Upper West Side, NYC

Paintings at Bustan on the Upper West Side, NYC

I started off by ordering a cocktail but admit that I forgot the name and only remember that it had rye and pear liqueur in it...This was delicious and refreshing and I would definitely order this one the next time I go there.

Pear cocktail at Bustan on the Upper West Side, NYC

They then brought us some homemade bread that was cooked in the taboon. This bread was fantastic and I had to pace myself as I knew some more food would come.

Homemade bread at Bustan on the Upper West Side, NYC

For appetizers, we chose three mazettim, these small plates perfect for sharing. There was:

The falafel basket served with tahini and a pickled mango sauce: they were really good, a bit crispy and not greasy at all.

Falafel basket at Bustan on the Upper West Side, NYC

Moroccan cigars: crispy feuille de brick stuffed with braised short ribs, mushrooms and onions, and served with tahini and harissa tomato salsa (spicy!). This reminded me one of the dishes from my family called bestels a la viande that are made also with feuille de brick and some ground meat, pan fried and simply served with lemon. It was succulent, delightfully crispy, the filling was very flavorful.

Moroccan cigars at Bustan on the Upper West Side, NYC

Homemade lamb merguez (lamb sausage) served with a Moroccan red lentils stew with carrots, spinach and celery roots. I admit that I did not like the merguez that was a bit bland. However, the stew was amazing! It had so much flavors from the spices used, that I could not stop eating it with the spoon or with the bread. Even if the sausage is not that great, I recommend this dish just for the stew.

Homemade lamb merguez at Bustan on the Upper West Side, NYC

At that point I switched to wine and ended up with a glass of Mettler Family Vineyards 2013 Cabernet Sauvignon that was very good, fruity (you could smell and taste raspberry) and bold. I should mention that it was a big glass and I saw that they served a generous amount of wine to every patron and not just me, because of the blog.

Mettler Family Vineyards 2013 Cabernet Sauvignon at Bustan on the Upper West Side, NYC — **Mettler Family Vineyards 2013 Cabernet Sauvignon at** Bustan on the Upper West Side, NYC

Then came our entrées and mine was quite interesting in the way it was cooked and presented. I chose the lamb terracotta, that are spiced lamb kebab, charred onion, roasted tomato, roasted pepper, sumac, oregano, tahini and pistachio, baked in a bread dome. When they cut the bread dome, a sublime smell emanated from the dish and the first bite was even better: the lamb was so good, moist and fantastic when each bite was mixed with the various ingredients there, or with the bread that was deliciously crispy (only the top could be eaten as the bread on the side was purposely undercooked).

Lamb terracotta at Bustan on the Upper West Side, NYC

Jodi went for the halibut, poached in chraime, a sauce made with tomatoes and peppers. It was served with Israeli couscous. Another great dish with a fish perfectly cooked.

Halibut at Bustan on the Upper West Side, NYC

The last dish was the roasted cauliflower, served with labaneh, a thick and creamy yogurt. Simple and delicious, each of the three different cauliflowers having a distinct taste.

Roasted cauliflower at Bustan on the Upper West Side, NYC

Last was dessert and we ended up on a high note. We definitely wanted to try their kanafeh, this crispy shredded phyllo dough with ricotta cheese that is fried and smothered in a sweet rosewater syrup and topped with pistachios and vanilla ice cream.

Kanafeh at Bustan on the Upper West Side, NYC

The second dessert was the turkish sundae made with shredded halva, homemade vanilla gelato, crisped rice and caramelized nuts.

Turkish sundae at Bustan on the Upper West Side, NYC

Both desserts were succulent and I could not even decide which one was better, although I loved the Turkish sundae because of the shredded halva (I love halva) that was like Turkish cotton candy. If you cannot decide between two desserts, then get both!

We left full and amazed by the delicious food at Bustan. The menu there is fantastic as it showcases incredible flavors, some of them reminding me my childhood, with dishes not so classic and elevated. I definitely recommend Bustan: it is worth the visit!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Bustan

I Just Want To Eat! 11/11/16 I Just Want To Eat! 11/11/16

Beija Flor, Brazilian restaurant in Long Island City

We were at the Flux Factory in Long Island City for the New York Academy of Art Alumni exhibit where Jodi participated with a beautiful painting (see her work at www.jodigerbi.com), and we decided to eat in that area after the show. I just needed Google Map to find Beija Flor (Hummingbird in portuguese), a Brazilian restaurant that serves some delicious food. At first, I was worried that there would be live music as I wanted to have a quiet dinner, being able to hear each other and thankfully, there was not and the noise level was pretty nice.

Bongo drums at Beija Flor, Long Island City

Dining room at Beija Flor, Long Island City

Of course, I could not not have a caipirinha there and it was delicious.

Caipirinha at Beija Flor, Long Island City

For appetizer, we decided to get their pastel de queijo, some sort of fried ravioli filled with cheese, lots of cheese!

Pastel de queijo at Beija Flor, Long Island City

Then, Jodi got Peixe Na Telha, that is pan seared king fish served on mashed plantains with grilled asparagus. The fish was perfectly cooked, flakey and moist, and I loved the sweetness from the plantains.

Peixe na telha at Beija Flor, Long Island City

Peixe na tell at Beija Flor, Long Island City

On my side, I went for one of my favorite Brazilian dishes: mocqueca de peixe com camerao that is a traditional fish stew made with fish, shrimp and coconut milk. It was served with rice, as well as a sort of mash made with the sauce. This was a fantastic dish: the fish was very good as were the shrimp that were unfortunately quite small. But overall, it was an awesome dish.

Mocqueca de peixe com camarão at Beija Flor, Long Island City

Mocqueca de peixe mash at Beija Flor, Long Island City

Last was dessert. We decided to go with the purim de leite condensado or condensed milk flan. It was quite good, although I would have preferred it with just the caramel rather than with the chocolate sauce.

Pudim de leite condensado at Beija Flor, Long Island City

Our dinner at Beija Flor was great: the food was really good and we enjoyed it in a relaxed atmosphere. This was definitely a good find.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Beija Flor

I Just Want To Eat! 11/9/16 I Just Want To Eat! 11/9/16

Buffalo Wild Wings in Times Square, NYC

So my friends and i wanted to eat wings close to Times Square and ended up at Buffalo Wild Wings, a sports bar with a number of TVs that was quite impressive.

Dining room at Buffalo Wild Wings in Times Square, NYC

This large place was quite crowded at some point, and I truly appreciated the fact that it was bright enough so I could see what I was eating...

I decided to order a beer from their large selection and ended up with a Stella Artois, a Belgian beer.

Stella Artois beer at Buffalo Wild Wings in Times Square, NYC

For appetizers, we shared Buffalo potato wedges that were good, but would have been better with a special sauce rather than just having ketchup.

Potato wedges at Buffalo Wild Wings in Times Square, NYC

The second appetizer was the beer-battered onion rings that were delicious: crispy, slightly greasy, with the onion being perfectly cooked.

Onion rings at Buffalo Wild Wings in Times Square, NYC

Then came the wings. There were two:

Medium spicy:

Wings medium spicy at Buffalo Wild Wings in Times Square, NYC

Blazin' that is the spiciest on the menu:

I started with the latter. At first, I thought it was not a big deal. Then, it hit me and was so hot that I started having hiccups! Needless to say that I stuck to the medium after, these having a little kick that was perfect.

It was a nice time to share: beer, wings and good company being the perfect combination. And Buffalo Wild Wings is the perfect spot for this.

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Buffalo Wild Wings

I Just Want To Eat! 11/7/16 I Just Want To Eat! 11/7/16

Stage Door Deli in Hell's Kitchen

Sometimes, I should just stick to the original plan...It all started with wanting to eat ramen at Jun-Men in Chelsea. But the weather was pretty good for November and, as we walked passed Stage Door Deli, we changed our mind, reserving ramen for a colder day. I was excited for sure, thinking about the Reuben I would inhale in few minutes.

Counter at Stage Door Deli in Hell's Kitchen

This place that has been serving classic deli dishes is of a nice size, with a good number of booths, my favorite seats when I go to a deli or diner, or in fact to any restaurant. The food came fast, but the service lacked courtesy that I guess adds to the charm of these old school establishments, but until a certain point. Not checking on us, taking a long time to bring the check and hearing few expletives coming from the mouth of who I think was the owner, definitely added some color to the whole experience. In term of food, nothing to rave about. Jodi started with a matzoh ball soup that was average. I think I can make a better one from a mix I buy at the supermarket.

Matzoh ball soup at Stage Door Deli in Hell's Kitchen

Then a bagel with cream cheese, fairly standard.

Bagel and cream cheese at Stage Door Deli in Hell's Kitchen

On my side, I got a Reuben, made with corned beef, sauerkraut (mainly on one side) and Swiss cheese. Served open face, it was also average (although lots of cheese) and I was a bit disappointed that they did not have Russian dressing with it. For $15.50, I believe I can get a better one at Junior's or even at diners like Square Diner in TriBeCa!

Corned beef reuben at Stage Door Deli in Hell's Kitchen

So I guess you understand that I will not go back...

Enjoy (...)!

If you like this post, the photos or the blog, please feel free to share or post a comment. Merci!

Stage Door Deli

I Just Want To Eat! 11/6/16 I Just Want To Eat! 11/6/16

Cooking Class with Chef Hooni Kim at The De Gustibus Cooking School

Located on the 8th floor of Macy's, hidden like a priceless gem is the De Gustibus Cooking school. I mean, even some employees of the store did not know it was there and it took me a couple of inquiries to find my way to what would be a wonderful evening, where my friend Malini, The Restaurant Fairy, brought me along, generously sharing the experience with me and Cindy, from the food blog Chubby Chinese Girl.

De Gustibus Cooking School at Macy's, NYC, NY

All Star Asian class at De Gustibus Cooking School at Macy's, NYC, NY

Created in 1980 by Arlene Feltman Sailhac who was our host, and now owned and run by Salvatore Rizzo, former Director of House Operations and Events at the James Beard Foundation, De Gustibus redefined cooking demonstrations before it started to be popular on TV, making them more fun than starring at a screen: there, you can watch directly the invited Chef(s) make dishes, interact with him/her/them and...taste the dishes! I mean, it is always nice to see people cooking, but tasting their food is even better. I like the setup of the class with its large screens that allow to clearly see the countertop and observe what the Chef is doing.

Kitchen at De Gustibus Cooking School at Macy's, NYC, NY

Chef Hooni Kim at De Gustibus Cooking School at Macy's, NYC, NY

And the evening was presented by the founder of the school herself, Arlene Feltman Sailhac:

Arlene Feltman Sailhac, founder of De Gustibus Cooking School

So, that day, the theme was All Star Asian with Chef Hooni Kim from Danji and Hanjan who crafted a menu inspired by Seoul street market. Know that some of these dishes are served at his restaurants.

I appreciated the fact that it was not just about the dishes he was making, Chef Kim talking about his childhood, especially when visiting his family in Korea, as well as other personal details I did not know about him. His food was of course the main topic and we were there for a treat! It started off with homemade tofu with soy perilla vinaigrette.

I admit that I had no idea what perilla was until he showed us some of these Korean leaves and then recognized them as I remember wrapping beef in it when I went to Seoul many years ago. It started well, with the tofu being silky and creamy, fresh from the day of the class (tofu firms up as time passes). And that vinaigrette (made with sesame oil, rice vinegar, soy sauce and perilla leaves) was perfect with it as tofu has a subtle flavor and this gave some depth to the dish.

Homemade tofu with soy perilla vinaigrette at De Gustibus Cooking School at Macy's, NYC, NY

Next was Korean steak tartare "yook hwe". For the meat, the Chef used beef tenderloin cut in small cubes rather than batons as Koreans usually do. He also used an Asian pear, a quail egg and gochujang that is a Korean sauce made from red chili, glutinous rice, fermented soybeans, and salt. The tip he gave us was to season twice the meat as the first time, the seasoning will make its way through the meat. I loved the presentation with the red from the gochujang and the yellow of the yolk of the quail egg giving a nice contrast. It had a nice bite thanks to the pear, some nuttiness coming from pine nuts and a slight kick thanks to the jalapeño that was added to the meat.

Korean steak tartare at De Gustibus Cooking School at Macy's, NYC, NY

After that was one of my favorite dishes of the evening: spicy rice cakes with sausage "ddukboki". This was made with rice cakes that had the form of batons, that he fried to give some crunchiness on the outside and soften them on the inside. The result was an amazing dish with the incredible texture of the rice cakes, a sublime Chinese sausage that paired perfectly with the rice cakes and delicious sauce where the spiciness built up slowly but surely in the back of my throat. Thankfully, he added a bit of creme fraiche on top to counterbalance the heat.

Spicy rice cakes with sausage ddukbokki at De Gustibus Cooking School at Macy's, NYC, NY

The last dish, before dessert, was the soy poached black cod and daikon. This was a great dish: the fish, black cod, also called sablefish, was literally melting in my mouth and I could have just eaten that soy sauce with a spoon!

soy poached black cod and daikon at De Gustibus Cooking School at Macy's, NYC, NY

Last was dessert: caramel filled Korean pan fried donuts "hotteok". But they were not made by Chef Kim. He preferred delegating that to Diana Kang who has a blog called A Korean Girl Eats.

Diana Kang making donuts watched by Chef Hooni Kim at De Gustibus Cooking School at Macy's, NYC, NY

Caramel filled Korean pan fried donuts "hotteok" at De Gustibus Cooking School at Macy's, NYC, NY

But such food would not be complete without a perfect wine pairing and we definitely had great wine with these dishes, thanks to Vias Import Ltd. We had:

Crémant d'Alsace brut from Camille Braun.
Pacherhof Kerner 2014 (white).
St Aubin 1er Cru Rouge 2013, Domaine Marc Colin (red from Bourgogne).

Wine at De Gustibus Cooking School at Macy's, NYC, NY

Crémant d'Alsace brut from Camille Braun at De Gustibus Cooking School at Macy's, NYC, NY

Glass of Pacherhof Kerner 2014at De Gustibus Cooking School at Macy's, NYC, NY

Glass of St Aubin 1er Cru Rouge 2013, Domaine Marc Colin at De Gustibus Cooking School at Macy's, NYC, NY

I definitely had a good time at De Gustibus Cooking School with Chef Hooni Kim. I like the concept that allows not only to observe a Chef and learn some tricks, but also the interaction and setting that make this a relaxed moment great to be shared with people or even when going alone. The dishes did not seem complicated to replicate (they give you the recipes) and the most difficult part seems to be where to find the ingredients. But for that too Chef Hooni Kim gave some tips: go to H Mart in Korea Town and you will find most of it.

De Gustibus Cooking School is for sure a place to consider and know that they have various classes, each different from one another for a unique experience (did I mention that Mario Batali, Julia Child, Thomas Keller, Wolfgang Puck, and Martha Stewart among many others taught there?).

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

I Just Want To Eat! 11/5/16 I Just Want To Eat! 11/5/16

Otto's Tacos in Hell's Kitchen

Taking its name from his owner, Otto Cedeno, Otto's Tacos only serves...tacos. No, there, there are no quesadillas or tortas, only tacos made with a fresh tortilla prepared daily.

It is a small joint, with lots of people coming to grab a meal and go, or sit at one of the (sort of) communal tables.

Taking its name from his owner, Otto Cedeno, Otto's Tacos only serves...tacos. No, there, there are no quesadillas or tortas, only tacos made with a fresh tortilla prepared daily.

It is a small joint, with lots of people coming to grab a meal and go, or sit at one of the (sort of) communal tables.

Dining room at Otto's Tacos in Hell's Kitchen

We ordered at the counter and, right away, the kitchen fired our order that was ready in five minutes or so.

Kitchen at Otto's Tacos in Hell's Kitchen

We ordered:

Guacamole and chips: for less than $5, you get a nice amount of a delicious guacamole.

Guacamole at Otto's Tacos in Hell's Kitchen

Tortilla chips at Otto's Tacos in Hell's Kitchen

Carne asada with red salsa (red salsa). They forgot the guacamole that is an add on, but it was not a problem as we got plenty on the side.

Chicken (green salsa):

Chicken taco at Otto's Tacos in Hell's Kitchen

Mushroom with red salsa:

Mushroom taco at Otto's Tacos in Hell's Kitchen

All these tacos were very good, tasty, with lots of salsa on them. My favorite was the carne asada one. However, I should mention that I was not that thrilled by the fresh tortilla, although I was looking forward to it. For instance, I wanted to take a photo with a taco in my hand, but it broke apart. All of them did and it was very messy to eat! I should mention that the sauces were mild and we could add a kick thanks to the sauces on the table.

Hot sauces at Otto's Tacos in Hell's Kitchen

Last was dessert. We got the churro that was served with a dulce de leche sauce. This was exquisite and the best way to end a meal. In fact, I would just go for the churro!

Churros at Otto's Tacos in Hell's Kitchen

Otto's Tacos was good, but definitely not the best tacos I ever had. But if you are in the area and want to have cheap tacos, this is your spot.

Enjoy (I did)!

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Otto's Tacos

I Just Want To Eat! 11/3/16 I Just Want To Eat! 11/3/16

Jack Austin's in Weehawken, NJ

Each time I come back from Europe, there is one thing I want to eat: a burger. As I was still jet lagged, we decided to go close by, at Jack Austin's in Weehawken. Interesting place for sure with all the dog artifacts...

Dining room at Jack Austin's in Weehawken, NJ

Dogs lamp at Jack Austin's in Weehawken, NJ

Dog lamp at Jack Austin's in Weehawken, NJ

Jodi decided to be more health conscious than me and ordered the green market salad with an egg.

Market green salad at Jack Austin's in Weehawken, NJ

On my side, I got their deluxe burger that is their regular cheese burger plus an onion ring (not sure what else they have compared to the regular burger). This was a delicious burger: their 8oz Pat La Frieda beef blend was fantastic: tasty and juicy, perfectly cooked medium.

Burger at Jack Austin's in Weehawken, NJ

It was served with a Cole slaw that I found just ok, as well as some very good fries, crispy on the outside and perfectly cooked all the way through.

Cole slaw at Jack Austin's in Weehawken, NJ

I should mention that I ordered a thick cut of bacon and asked for mayonnaise, but it arrived after I finished my meal!!! Not sure what our waiter was doing, but I believe he simply forgot to let the kitchen know I ordered it. But I have to say that the manger handled this well.

This was a good burger and I will probably go back another time to Jack Austin's, this time, I will most likely try their rib platter or go again for their burger...

Enjoy (I did)!

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Jack Austin's

I Just Want To Eat! 11/1/16 I Just Want To Eat! 11/1/16

Bombay Grill House in Hell's Kitchen

We were walking on 9th Avenue when we stumbled upon Bombay Grill House and the photo of their thali, a plate containing various dishes making a full meal, from appetizer to dessert. I discover Thali many years ago in Mumbai and specifically remembered one that was vegetarian, that I loved, a weird thing to write considering my love for meat...Anyway, I kept Bombay Grill House in mind and few weeks later, we decided to try their cuisine. The place was not that full, although we could see traces of a large table that left probably before we arrived.

Dining room at Bombay Grill House in Hell's Kitchen

Without any hesitation, I went for their mango lassi that was pretty good: thick and not too sweet.

Mango lassi at Bombay Grill House in Hell's Kitchen

Jodi went for the vegetarian thali while I went for the non-vegetarian one. Hers had:

Vegetarian thali at Bombay Grill House in Hell's Kitchen

Samosa:

Saag paneer:

Vegetable vindaloo:

Paneer tikka masala:

Chutney:

Dal Pranchatna Jaipuri:

Rice:

Kheer or rice pudding:

On my side, I got:

Non-vegetarian thali at Bombay Grill House in Hell's Kitchen

Lamb vindaloo:

Dal pranchatna Jaipuri:

Samosa:

Rice:

Saag paneer:

Chutney:

Tandoori chicken:

Rice pudding or kheer:

Rice pudding at Bombay Grill House in Hell's Kitchen

With the thali came some papadum as well as some naan, both delicious, although the naan did not look that great...

Papadum at Bombay Grill House in Hell's Kitchen

Naan at Bombay Grill House in Hell's Kitchen

We left full. Definitely, for $16.95, the thali at Bombay Grill House is a good deal. The only regret is that you cannot choose one of the entrees and I thought that the choice of vegetable or lamb vindaloo was odd considering that this dish is usually very spicy (they made it mild for us). I would definitely go back there, but this time to try other dishes, although I might be again tempted by the thali. So good!

Enjoy (I did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Bombay Grill House