Monthly Archives: November 2010

What to do with leftover Thanksgiving Turkey? Turkey Curry, of course!

Turkey Curry

I can hear it already, the sigh emanating from kitchens around the country.  The fridge door is open and the containers of Thanksgiving leftovers are just sitting there challenging you to figure out what to do with them on the third day after the holiday.  Can you really take eating a plate of turkey and the fixings all over again?  Even my own father made a comment today about how he was on his fifth meal of leftovers, and he is usually the first one to figure out how to make a sandwich with everything.

My folks had several creative solutions to this culinary dilemma when we were growing up. Last week, my sister and I reminisced about a few of their choices.  There was Turkey Leftover Soup.  Mmmm…I can visualize the murky grey-brown broth even now, a few decades later.  Chunks of mashed potato floated on top of it.  Green beans rubbery and chewy provided that extra touch of texture.  Some vague semblance of shredded turkey meat would sometimes appear in the thick depths.  Then, a few weeks (or months!) later, we’d find a leftover container of it in the back of the fridge, fuzzy stuff growing on top of it.

Visualize this, but made with Turkey instead of Tuna

Another leftover treat was Turkey Tettrazini.  Just swap out the tuna in Tuna Tettrazini for cooked turkey and voila!, you have a new post-holiday recipe for your files.  I really do believe in not wasting good food, so I’m only sort of tongue-in-cheek about this.  One of the dishes that I did actually like was one that my mother made using recycled Thanksgiving turkey is Turkey Curry.  It is not a fancy dish, or even a typical Indian-style or Thai curry, but, rather, just basic and simple.

This is a take on my mother’s classic Chicken Curry recipe.  Interestingly enough, I don’t actually think that she had an index card in her files for it, so I had to improvise a bit from what I remember the last time I made it under her watchful eye.  I think I managed to capture the spirit if not the essence of it.  I had a meal similar to this one at Gadsby’s Tavern in Old Town Alexandria many years ago, so I don’t think that this version of a curry is that atypical.

Leftover Thanksgiving Turkey Curry (can also be made with chicken)

Prep Time: 30 minutes
Serving Size: 4 portions

Ingredients:
2 tsp. Canola Oil
1 small Onion, chopped into small pieces
1 large clove Garlic, minced
3-4 cups shredded cooked Turkey (light and dark meat)
2 tsp. Curry Powder (I used McCormick’s), plus more to taste
1 1/2 c. Chicken or Turkey Stock
1/2 tsp. Salt

To serve:
1 c. cooked Rice (white or brown)
1/4 c. Taisins
1/4 c. chopped Banana
1/4 c. chopped Walnuts
2 chopped hard-boiled Eggs

Assembly:
Heat the oil in a large saucepan over low heat.  Add the onion to the pan and cook for two minutes until soft and translucent.  Add the garlic and cook for one minute more.  Then, add the turkey (or chicken) and curry powder.  Stir to mix everything together well.

Pour in the stock and bring it to a boil.  Turn down the heat and let the mixture simmer for 20 minutes, until it is rich and thick.  Add the salt and taste.  Adjust the seasoning as necessary.

Turkey cooking in Curry Sauce

To serve, put 1/4 of the rice in the center of each plate.  Pour 1/4 of the curry mixture on top of the rice.  Garnish each plate with equal parts of the raisins, bananas, walnuts, and eggs.  Optional garnishes could also include dried cranberries or leftover cranberry relish or chutney.  The idea is to have a contrast between the spice of the curry and the sweetness of the additions like the dried fruit or the tenderness of the meat with the crunch of the walnuts.

Turkey Curry served up with all the fixings


Buon appetito!


This entry will also be cross-posted at Blogher.

Happy Thanksgiving!

Now that the pies are baked, the squabble about the side dishes has been resolved (this year it was over sweet potato fries), and the turkey is roasting in the oven, it’s time for the annual holiday trivia fest (and Christmas present name drawing in my family).  What was the first Thanksgiving celebration like, what did they eat, and who was really around the table?  Like every other American child, I grew up with the ideal of dourly-dressed Puritans gratefully sharing their harvest meal with the uncivilized Native Americans after a winter in which the former almost starved to death.  Long planks were filled with turkeys, pies, corn, potatoes,and every other imaginable autumn food.  


At a lecture at the 92nd Street Y Tribeca on I attended last Wednesday, Dr. Libby O’Connell, Chief Historian at The History Channel, gave an engaging talk on the real origins of this festival and how the picture of it that we have in our minds today matches up with what that feast would have looked like almost four centuries ago. One of the first things that she set about doing was to clarify the name“thanksgiving.”  Festivals with that name as well as feasts celebrating the bounty of the harvest have been around for centuries prior to Plymouth. These traditions are evident from the earliest societies.

As Dr. O’Connell pointed out, as soon as farming is seen in civilization, we see homage paid to the gods of growing food. The harvest festivals involved large meals and some type of singing and/or dancing. Thanksgiving ceremonies, however, were of a more somber nature and involved fasting, prayer,and religious ceremony. A good yield in any year would have been a cause to be celebrated.  It would also have been appropriate to thank the local god/diety/saint that the people deemed responsible for providing them with the abundance to sustain them for the upcoming colder weather. 

This is the background for the traditions that the earliest European settlers brought with them to the New World.  In fact, some of the surviving written accounts reflect accounts of them giving thanks in ceremonies that pre-date the one that we honor today,including the one at Berkeley Plantation in Colonial Virginia.  As we know from our history studies, life was not easy for those who came to these shores from Europe.  In their first year here,many of the settlers died from disease and food-related illnesses, and it was throught he generosity of the native peoples who taught them how to grown food in this new climate that they were able to survive and eventually to thrive.  Edward Winslow, one of the Plymouth colonists described this first harvest feast that they had. This is what is referred to as “The First Thanksgiving” (with apologies to my VA peeps who claim that the first one was held there).
What isinteresting to me was the food items.  Animals were slaughtered in the fall, so that they wouldn’t have to be fed during the harsh winter months.  Crops would have been brought in to be stored.  When the Virginia contingent talks about this holiday, themenu might include things like ham and oysters. Articles about the feast also clarify that pumpkin pie (or anypie) would not have been possible, as the colonists didn’t have the white flouror sugar with which to make it. Mashed potatoes would not have been at the table, as they had not yettraveled back from Europe via South America.  Apples were also not native to this area, so I couldn’t have had my favorite pie.  There might have been turkey, but therewould also have been other types of fowl. 

Lobster might also have been on the menu, as it was plentiful in thewaters in that area at that time. There might even have been fresh venison, something not found on manymodern holiday tables.  What wouldhave been on the table, too, was corn or maize. This wasn’t like the warm buttery ears that we eat today, but rather a hard grain andmeant to be ground into meal before using.  Corn pudding is probably a close approximation of a dishthat might have been on the Puritans’ table.  They also might have eaten squashes, spinach, beans, andnut, and some type of stuffing might have been part of the meal, too. 
From this first meal grew a mythology and after several more iterations developed the currentvision of Thanksgiving Day.  It wasduring the Victorian era that the more modern tradition started to take place,much like our modern Christmas holiday celebrations did. Atmy parents’ house, the meal seemed to me to be very picture-perfecttraditional: roasted turkey with stuffing (if I was lucky, without oysters),creamy mashed potatoes, crisp green beans with almonds, giggly cranberry sauce(and cranberry relish if I had my way), and sweet pie for dessert, usuallyapple.  I would love it if lobster could make an appearance during the day.  The concept of a slow-roasted pumpkin stuffed with bread and savory ingredients is kind of appealing and might be something I attempt next year.  

Really, however, it doesn’t matter exactly what is on the table at Thanksgiving.  I’ve celebrated it with family and friends in several different cities and in a few countries. Some of the thrill comes from bringing everyone together around the table, even the last-minute extra guests, much as the Native Americans were that first celebration.  Everyone chips in bringing his or her traditions and from that new ones might be born.  I still haven’t managed to convince my father, though, that pizza or dumplings were part of that early feast.  Maybe next year…

Buon appetito!

Thanksgiving Dishes – A Roundup

This year things are going to be a bit different for me for Thanksgiving.  As I’m no longer working in an office, the annual ritual of folks passing by my cube, looking for those last-minute recipe hints or swapping holiday cooking disaster stories (for the record, I don’t have any of those) is not going to be taking place.  This also means that I don’t have to confess to anyone that I’ve never actually made the centerpiece of the meal: the turkey.

My mother always made the turkey and gravy.  I wasn’t even allowed near it, except when it came to pulling out the innards (which, thankfully came stored in a plastic bag shoved down its inside).  At every other meal to which I’ve been invited, it is usually the host who takes care of this.  Even when my roommates and I had folks over to eat many years ago, I was able to get out of poultry duty.

I’m the first one to volunteer to bring dessert or a side dish to the meal, if it is a potluck, and will almost-willingly peel the mounds of potatoes it takes to feed my large and carb-friendly family (although I’m really looking for someone in the next generation who can take over from me on that), but I’ve never tackled cooking the big bird.  This year will be no different, as far as I know.

So, what I’ve been promising everyone is that I’ll pull together some of the side dishes that I’ve posted previously that might be suitable for the occasion.  I’ve also linked to two other new dishes that I created recently using products that I recently discovered via Schoolhouse Kitchen.  These might not all be the same things that were served at the first harvest celebration held by the Puritans in Plymouth, but they should be very tasty and might give you some new ideas to carry over to your own family’s annual table.  I hope that you enjoy them.

Buon appetito!

Spiced Pumpkin-Pecan Muffins with Maple Butter

Buttermilk Biscuits
(I’m partial to the ones with Cheddar and Chives)

Pears and Cheese
(without the salad, this could also be a dessert course)




Winter Squash Soup with Gruyère Croutons





Spinach Salad





Spiced Pecan and Pear Salad





Baked Couscous with Spinach and Pine Nuts 
(a potluck standby, this can also be made vegan by omitting the cheese)





Farro Risotto with Roasted Butternut Squash and Thyme-Roasted Mushrooms 
(this can also be made vegan by omitting the butter and cheese)


Roasted Parsnips with Schoolhouse Kitchen’s Bardshar Chutney


Sweet Potato Mash with Schoolhouse Kitchen’s Squadrilla Chutney








Chocolate-Pecan-Bourbon Pie




Brooklyn Oenology (BOE) Opens Their Tasting Room

As Tweeted around yesterday by Grub Street, Brooklyn Oenology (BOE)  has opened a tasting room in Williamsburg, Brooklyn. This venue has been operating for almost two weeks now, showcasing its own label BOE Wines as well as wines, cider, and spirits produced in New York State. A friend of mine and I visited it on its opening night and really enjoyed the casual, slightly industrial, mildly rustic atmosphere. Most important of all, we liked the wines.

I’m a recent convert to New York State wines, and I’ve gotten to taste a few amazing ones at some of the food-related events to which I’ve been invited. Visiting the BOE Tasting Room gave me an opportunity to sample a few of the great bottles that Alie Shaper,  owner and winemaker has created using New York State grapes (the premise of the label and brand). The staff is approachable, friendly, and knowledgeable about the wines that they carry and will assist you in getting to know the personalities of the vintages, as they did with my friend and I. What is interesting, too, is that the labels on the BOE bottles peel off so that you can keep a record of what you have sampled or create your own artists’ scrapbook with the gorgeous designs.

The wine menu allows you to try the wines by the taste, by the glass, or by the bottle. Wines are also available by purchasing flights of four tastes each. When my friend and I ordered two separate flights, it gave us the chance to dip into several varieties of New York State wine from a few different labels, but didn’t leave us so wined-out that we couldn’t consider going back to order a glass of our favorite find. Having been at other places where the flights had more glasses to try, I found that having just the four was the right amount and price point to make an enjoyable and light evening out.

A few weeks back, I had had a chance to try the BOE 2007 Social Club Red at Jimmy’s No. 43 as another friend and I were wrapping up our East Village Eats walking tour. I’m not an oenophile in any sense of the word, and my wine philosophy is that I enjoy those that are as drinkable on their own as they are paired with food. With one sip, I could see that this was one of those wines. Having tasted several of the other ones that Alie has produced as well, this seems to be characteristic of her wonderful work.

The BOE 2009 Rosé, which I enjoyed thoroughly, was the color of watermelon Jolly Ranchers, which is not to say that as a deterrent. As my server said “It’s as though people are trying to hang on to summer as long as possible,” which is what is making it a popular order. My thoughts are similar. Too often, people shy away from this particular wine because they think it is too light and frou-frou. This glass holds flavors of ripe summer melon and warm berries with enough tart sweet balance and robust flavor to make it a perfect bottle to share with friends or serve with a lighter meal.

The BOE 2009 Riesling “Friend” was filled with lighter, crisper fruit flavors without the sweetness that has usually made me shy away from this wine. These bottles come with the same beautiful, peel-away labels as the others in the BOE line; however, they also contain something special. Proceeds from these sales are donated to the cause for safety in pet food, an issue important to the artist who lost an animal due to toxicity in its food.

One of the wines that my friend and I both enjoyed enormously was the BOE 2005 Merlot,  their original vintage. Its warm aroma and ruby red color just draw you into the glass. One sip is full of wonderful dark red fruits just filling your palate. This is the wine to savor for the colder months coming up whether by the fireplace or around the table eating a hearty roast dinner.

This is definitely what one could call a “local.” The art on the walls and on the wine labels is made by neighborhood talent, and the food to nibble on while sipping your beverages is also locally-made.* On the walls are creations made from pulling apart old wine barrels and layering them to create an uniquely thematic affect for a tasting room. Some of the décor was also reclaimed from the warehouse in which they are located. Their wines are available at several shops and restaurants, as listed on their website. At the present time, they do not ship outside of New York, although their products are available at some non-New York locations. If you are in town, I strongly encourage you to pay them a visit to try their wines for yourself.

Buon appetito! 

Brooklyn Oenology (BOE) Tasting Room, 209 Wythe Avenue, between N. 4th and 3rd Streets, Williamsburg, Brooklyn (tel: 718-599-1259); venue can accommodate 65 people for events 

*Foodstuff to sample and purchase include Jams from Schoolhouse Kitchen; jars of My Friend’s Mustard; Whiskey Sour Pickles and Fennel Beets from Brooklyn Brine Co.; potato and sweet potato chips from North Fork Potato Chips; and sweet treats by Tumbador Chocolate.

Spiced Pumpkin-Pecan Muffins with Maple Butter

A couple of Saturdays ago, I was at the Union Square Greenmarket and spotted the stand for Cayuga Pure Organics, which is usually at the market on Wednesdays. One of the items I noticed that they had on the table was farro (or emmer), about which I’d just posted in my recipe for Farro Risotto with Roasted Butternut Squash and Thyme-Roasted Mushrooms. While we were talking, a vendor from another stand paid a visit and picked up some bread from them.

Interested in our conversation, he and I started talking about squash and recipes. “Have you ever had a buttercup squash?” he said.  
“No,”I replied, “I don’t think I’ve ever seen one.”


“Come with me,” he said.
It’s interesting looking for sure

This was my first introduction to the buttercup squash.  I’ve since been trying to describe it to folks as something that sort of looks like a small, dark green pumpkin with a pumpkin bubble on top.  As the vendor from Windfall Farms (aka the guy in the conversation above) promised, it is very easy to cook, becoming soft and sweet when roasted in the oven for 35-45 minutes at about 375 degrees Fahrenheit.  The aroma of it baking will fill your whole home with the wonderful, heart-warming scent of autumn.  It seems as though I am not the only person newly enamored of this gourd, as it was also the subject of a whole separate discussion with another Greenmarket regular while I was eating at a communal table at the New Amsterdam Market Smørrebrød Festival this Sunday.

This is definitely “fork tender”


If you canfind one, I definitely invite you to try it to see what we’re all fussing about, as it is super simple to make: just put it in the oven, let it bake, and then cut it open and scrape out the insides.  It would be perfect for a creamy, cheesy risotto to balance out the sweetness.  It would also make a wonderful side dish mashed or puréed and topped with a bit of butter.  Another idea, which is what I immediately thought to do with it, was to turn it into a muffins.  With the Thanksgiving holiday coming up, these treats would be a great item to tide over hungry tummies until the main meal.  They would also be good as a post-holiday brunch side served with fluffy scrambled eggs and plenty of orange juice and coffee.  Although I made them with the buttercup squash, they can also be made with regular, un-sweetened pumpkin. 

Spiced Pumpkin-Pecan Muffins with Maple Butter

Serving Size: Makes 12
Prep Time:40 minutes, minus time to cook squash (if using)
Ingredients:
1 1/2 c.flour
1 c. white sugar
1/2 c. light brown sugar
1 tsp.baking soda
1/2 tsp.salt
1/2 tsp.ground cinnamon
1/2 tsp.ground nutmeg
1/4 tsp.ground ginger
1/4 tsp.ground cloves
1 cuppumpkin or cooked buttercup squash*
2 eggs,lightly beaten
1/2 c.canola oil
1/3 c. water
1/2 c.chopped pecans (optional)
1 Tbsp.softened salted butter
2 tsp.high-quality maple syrup
Assembly:
Preheat the oven to 350 degrees Fahrenheit. Grease and flour muffin tins (alternatively, you can use muffin cups).  Sift together the first nine ingredients (the dry ones). Whisk together the pumpkin, eggs, oil, and water (the wet ingredients)until smooth. 

Pour the dry ingredients into the wet ones and combine until mixed together thoroughly.  If using, stir in pecans.  Spoon mixture into prepared muffin tins about 3/4 the way up the side.  Put the pan in the oven to bake for 30 minutes, until a toothpick or knife inserted into the center of the muffins comes out cleanly.

Let the muffins sit for a few minutes to cool. While the muffins are cooling, beat together the butter and the maple syrup.  Serve the muffins warm with the maple butter.

*If cooking buttercup squash to use in this dish, place it on a tray and put into a 350degree Fahrenheit oven for 35-45 minutes, until cooked all the way through.  Then, cut open the squash, discard the seeds, scrape out and mash the flesh to use in this recipe.

Buon appetito!

New Amsterdam Market Smørrebrød Festival

One of the things that I really love about the New Amsterdam Market is that it features different kinds of food events and showcases the variety of the things that we eat in this city.  This was really evident in the Ice Cream Festival this summer and the Hudson Valley Harvest in October.  Today, we had a chance to dip into another part of the New York’s culinary heritage with the Smørrebrød Festival.  This was part food festival, part competition, as the participants were pitted against each other in a variety of categories.

Ulla Dubgaard and Maiken Tandgaard Derno from the Consulate General of Denmark were kind enough to talk with me at the earlier part of the event about how this came together.  For a couple of years, they have been working with well-known chef Trina Hahnemann and her Danish Rye Bread Project on a possible activity based upon the revival in cooking and in traditional fare that has become bigger and bigger on the food scene in general and also in Europe specifically (see Ireland and Darina Allen).  With Noma named best restaurant in the world earlier this year, they said that the timing seemed appropriate to launch this initiative.
Rye bread or rugbrød itself is something that is an intrinsic part of their heritage.  From farmers who used to take slices of bread layered with fat and salt to have as their lunch to workers in the industrial revolution days who ate it with potatoes, meats and whatever else was leftover from the night before to the modern smørrebrød shops similar to our hamburger stands, rugbrød is rich in fiber, provides good bacteria through its mild fermentation, and stands as a perfect platform for whatever flavors are placed upon it.  Baking the bread oneself is also part of their tradition, as Maiken explained that parents make it for their children’s lunches and university students use their dormitory ovens to produce loaves, even with good bakeries from which to purchase it.  It was clear in talking to them that they were honored to be able to bring this part of their native country to the market and that they were very impressed at the number of people who showed up today to share in this tradition.

With Chef Trina Hahnemann’s assistance and with bread baked by Nordic Breads using locally-grown wheat and rye from Cayuga Pure Organics, NYC chefs created thousands of pieces of this Danish specialty layered with regionally-sourced meats, cheeses, fish, and other products.  The beers were sourced by Jimmy Carbone of Jimmy’s No. 43 and featured several from Denmark, which paired beautifully with the array of smørrebrød that participants could select for their meal.

Sandwiches from Saltie, GreenBrownOrange, and Trina Hahnemann (L-R)

A $20.00 ticket allowed you a choice of three of the sandwiches and a beer.  As you can see from the photos below, it wasn’t simple for me to choose from all the great-looking options which ones to put on my plate (seen above).  As Robert LaValva of New Amsterdam Market said, it wasn’t easy for the judges to decide either, so I felt better about my selections.  After today’s event, I can see very clearly why these delicious bites are worth keeping close as part of the Danish heritage.  Perhaps we can find some room to export them to the U.S, as well, so that we can enjoy them more often.

Smoked Venison with Onion Marmalade, Apple and Celery Root
Chefs Simo and Tuomas Kuusisto of Nordic Breads

I’m already a huge fan of their Finnish Ruis Bread (rye bread made with 100% rye flour), which has been on my breakfast table for a couple of weeks now, so I had no doubts as to how delicious things would be today from the start.  I had to make tough choices to pick my three sandwiches, so I didn’t get to sample this one.  If I’d had been able to make a fourth selection, or if my friends had come with me today, this would have been the one that I would have tried.  I’m going to put in a plug for them to have this as a sample to try with the wonderful bread that they normally have for sale at the market so that I can have another chance to taste it.

Winner: Most Interesting Flavor Combination

Braised Pork with Caramelized Onion and Caraway
Marlow & Daughters

I had a great time talking to the chef from Marlow & Daughters before everything kicked into gear.  He seemed really happy to be participating in this event and to see how it would all unfold.  This was another of the selections that really made me wish I had an extra ticket to try it out.  Again, my solution is just to try to track it down at another available opportunity.

Winner: Most Beautifully Simple Combination

Chicken Liver, Pork Shoulder, and Parsley; Yogurt, Crosnes, Sunchokes, and Currants; and CB & J (autumn berry)
Chef Patrick Connolly of Bobo

This trio of sandwiches would have made an interesting meal in and of itself with the different combinations and textures working with the bread.  I didn’t see any of these on the table to try when I made it to the head of the line to make my selections.  I suspect that he may have already sold out of them when it was my turn to eat.  What I really liked was that in his acceptance speech for his prize, he admitted that the ringer was his staff member who has a relative who works as a chef in Denmark.

Winner: Most Traditional Combination with a Twist (for the chicken liver one)

Beef Loin, Shaved Fennel, Sweet Onions, Yogurt Lemon Sauce
Chef Alejandro Alcocer of GreenBrownOrange

I’m not sure that any photo can do justice to how wonderful-tasting this was.  Succulent, tender beef on top of a creamy yogurt sauce with just the right tang from the lemon and the sourdough of the bread combined with the crunch and bite from the onions and the fennel, this was amazing and a worthy use of one of my precious tickets.  I would definitely have gone back for seconds and maybe even thirds.

Winner: Dairy and Meat Combination

“The Peck Slip” (Egg, Butter, Pickled Beets, Arugula, Herbs, Capers, and Feta)
Saltie

Sweet, salty, creamy, tart, this hit all the notes in every bite.  As one of the folks helping hand out sandwiches said, “I want one of these, and I’m not even a vegetarian!”  He was totally correct.  In visual presentation alone, this one made my short list of those to try.  On first bite, it was obvious I’d made the right decision.  As the judges put it, it had many different flavors going on at the same time, but each one came across distinctively and in complement to the others.  Not seeing it on the website as yet, I recommend that they add this one to their menu.

Winner: Most Beautifully Complicated Combination

Long Island Scrod Brandade, Shaved Carrot Salad with Beets, and Narragansett Ricotta
Chefs Nathan Foot and Christophe Hille of Northern Spy Food Co.

This seemed like an interesting combination to me with the fish and cheese, but I didn’t get to try it, as by this time, I’d run out of tickets.  It looked lovely, and I can imagine that the beets and carrots would have given a hearty, earthy crunch to the sandwich, rounding out the other flavors on the bread.

Winner: Combination Using Seasonal Vegetables (beets)

My third selection was a sandwich by Chef Trina Hahnemann.  She made several of the smørrebrød, so it was hard to pick from just one of them.  The beet was very popular I was told, and the potato with leeks and cheese and walnut samples looked really good.  I opted, however, for the one which to me seemed very traditional: small, sweet shrimp wrapped in a dill sauce.  The salty shrimp and peppery herbs just melded together with the tang of the robust bread into the most wonderful flavors that seemed so appropriate with the waterside location of the market.  This was something that just fit with the tone of the day.

I also had a chance to try a couple of the Danish beers that were available.  On the advice of Jimmy Carbone, I tried the Mikkeller Pilsner, from a craft brewery in Denmark.  Light and refreshing, this is one that I can definitely see as a good pairing for many of the smørrebrød.  The second drink I had, though, was the IPA from the same brewer.  Stronger and more complex in flavor, this was what I really wanted to go with the sandwiches that I had picked for my meal.  I see from their site, that they also have a bar in Copenhagen, which would be someplace to visit the next time I can make it over there.

As Robert LaValva said in closing out the food festival, maybe this is the beginning of more events to feature cuisine from other countries that factor into the foodscape of the city.  With the support of City Council Speaker Christine Quinn and District 1 – City Council Member Margaret Chin (both of whom were there today) for the market and its activities, I hope that can become a reality.  This was a great event for the perfect, sunny fall day that we had this afternoon.  It brought lots of people to downtown and the wonderful food and drink created the perfect atmosphere in celebration of the market.

Buon appetito!