Tag Archives: NYC Food Events

Dessert-apoolza at Baked Tribeca

Cookbook displayCookbook Display

On Thursday night, I dropped by Baked‘s new-ish Tribeca location for Dessert-apoolza, a cookbook signing and tasting event that raised moneys for Cookies for Kids’ Cancer and Getting Out and Staying Out.  The former organization, as I’ve mentioned in the past, is one with which I have a personal connection, and, well, having dessert for dinner is just one of those perks of being a grown-up (the other is having dessert for breakfast), so this was right up my alley.  If you’re looking for some cookbook ideas for this holiday season, check out these ones that were at the sweets-fest last week:

Ample Hills ice creamsAmple Hills Creamery – Egg Nog and Drunken Thanksgiving Ice Cream

Samples of two seasonal flavors of this local ice cream company were available for tasting.  The Egg Nog was a creamy, frozen version of its namesake holiday party beverage.  The Drunken Thanksgiving combined pumpkin, gingersnaps, and bourbon.  This can take the place of pie at my holiday feast any year.

Baked - Tri-color Bars Wintermint CakeBaked – The Tri-Color Bar Wintermint Cake

The hosts for the evening put out this seasonal, festive mini-cakes for everyone to try.  They have several cookbooks as well as a range of baking mixes.  Really, though, stopping by one of their shops to pick out treats to take home (or to eat on site) is the way to go.

Baked Ideas displayBaked Ideas – Cookies

I’m a big, big fan of cookies, as I’ve mentioned in the past, so it was no surprise that I wanted to hang out at this table for a while.  Patti Paige had several different kinds of cookies, including gluten-free ones, available for the guests to try.  She even had decorating supplies for us to create our own designs.  My cookie frosting M.O., however, hasn’t changed since childhood and is just to slather on a glob of icing and to pop it in my mouth, which wasn’t exactly what I think she had in mind.

Butter & Scotch - S'mores PieButter & Scotch – S’mores Pie

Samples of the fabulous S’mores Pie and Bourbon-Ginger-Pecan pie from Butter & Scotch were available at this tasting, so I tried to limit my self to just one sample of each, along with copies of Allison Kave’s terrific book First Prize Pies.  Aside from Ample Hills’ ice cream, I’d take any of these pies on my holiday dinner table, as well.  Keep in touch with these ladies, as they’re opening up a brick & mortar shop in Crown Heights any week (day?) now.

Dorie Greenspan signing cookbooksDorie Greenspan signing cards

No discussion of the year’s best cookbooks, or must-have baking books in general, would be complete without mentioning ones by Dorie Greenspan.  I had a chance to talk to one of the women who worked on testing the recipes for her most recent volume, and she glowed as she raved about how delicious all of them were, including the Palets des Dames and Limoncello Cupcakes we could taste during the event.

Ovenly displayOvenly display

Two of my favorite kinds of cookies – Salted Chocolate Chip and Peanut Butter – were on the table by the Ovenly folks on Thursday.  I always enjoy seeing their baked goods around town, as I know that they’ll be something special.  Fortunately, these were packed up for me to take away to save to eat later.

Buon appetito!

Mercato Notturno at Union Square Greenmarket

Bologna City of Food

Friday night, between the end of work and the start of going out with friends to see The Ivory Tower at Cooper Union (if you are curious about some of the real costs of higher education, I highly recommend seeing this movie), I swung by the Union Square Greenmarket for one of their two upcoming night markets.  This one called Mercato Notturno (night market in Italian), featured foods from Italy as well as a pasta-making demonstration.  There was also a table at the market that had information on it about Expo Milano 2015: “Feeding the Planet. Energy for Life,” where the United States will have a pavilion.  For me, it was a little trip back to Bologna, the central focus of the market, where I lived for several years.  Here’s some pictures from the event:

Pizza al FornoPizza al Forno by Pizza Moto

Risotto with PestoRisotto alle herbe from Risotteria Melotti

Mortadella di Bologna on the slicerMortadella on the slicer

Info sign about chefsInformation about the participants

dolce non dolceDolce non Dolce by Agostino Jacobucci

Ricotta made with the leftovers from the production of Parmigiano-Reggiano along with a syrup made with Lambrusco and pistachio powder.

La SfoglinaLa Sfoglina – Stefania Civolani of Trattoria del Gallo

Rolling out pasta doughStarting to roll out the pasta

Rolling out Pasta SheetRolling out the sheet of pasta (la sfoglia)

Cutting the pasta into squaresCutting the pasta into squares

Adding tortellini fillingAdding filling to make tortellini

Forming tortelliniForming the tortellini

Cutting tagliatelleCutting pasta sheet into tagliatelle

Showing la tagliatelleShowing off le tagliatelle

Ribbons of tagliatelleRibbons of tagliatelle

Nests of Pasta“Nests” of pasta drying (i nidi)

MBA in Food & WineMBA in Food & Wine at the University of Bologna

For those who would like to find out more about Bologna and its cuisine, or just about the marketing of Italian food in general, you might consider looking into this new program put together by the University of Bologna’s Business School.  To learn about Bologna, in general, you can see my photos of the pasta class that I took at La Vecchia Scuola Bolognese and read about a trip outside the city to drink wine and enjoy pasta in a vineyard nei colli (in the hills) and about my adventures traipsing around the city eating gelato.

NettunoStatue of Neptune in Piazza Maggiore, Bologna

Buon appetito!

“The Dynamic Flavors of Beer – Tasting and Pairing” with John Holl at the 92nd Street Y

The American Craft Beer CookbookCookbook by John Holl

“We were a country founded on beer,” stated John Holl, the author of The American Craft Beer Cookbook at last Thursday’s talk with Kitchen Arts & Letters at the 92nd Street Y: The Dynamic Flavors of Beer – Tasting and Pairing.  The starting point of his mini-seminar was having us taste some of these beers so that we could see the range and nuances of several of the beers currently being brewed in the United States.  In his book, he tries to capture the stories of these and and others being made in this country at the moment and to highlight not only their diversity but also the variety of foods that we are eating with them at this point in time.  “Beer and Food have really come up together,” he told us.

Beers SampledBeers sampled at tasting

Before we delved into the matching up of beer and food, Holl explained to us the proper way to sample a beer.  “You don’t swish and spit.  You taste and swallow,” he said, pointing out the differences between a beer tasting and a wine tasting, noting that there were no dump buckets on the table for us to pour our beers into.  There are who different methods of experiencing the aromas of a beer, he told us.  “The Bloodhound,” where you do quick bursts of sniffing in the fragrance, and the “Drive By,” where you pass the glass back and forth across your nose, taking a deep breath as it goes by.  Just as with wine, mouthfeel plays an important roll in sampling beer as do the aromas and finish.

Food PlateFood plate

The questions he told us to keep in mind when trying the beverages we were tasting that day were: “Would you have it again?” and “Would you have another one after that?”  He also instructed us that the best way to get a beer into a glass was to pour straight down the middle.  Unlike what I, and others, have been taught all of our beer-drinking and -pouring lives, you do want a bit of a head on top of the drink.  It helps to build the aromas.  Here’s a list of the beers that we tried and the pairings that Holl did with them:

Golden ExportGolden Export by Gordon Biersch

This is a “standard American lager,” according to Holl.  It tasted just like the beers of my college years, light, drinkable, best served cold.  One of those beers that goes down smoothly on a hot summer’s day (possibly after mowing the lawn) or after a long shift at work.  It was a doable match with the pretzel on the plate.

Victory FestbierVictory Brewing Festbier

For me, this beer had quite a few dry cider notes, almost a cross between a lager and a cider, but not in a Snakebite kind of way.  (I have memories of those from my time living in the UK just out of college.)  It finished clean on the palate, which was nice with the pretzel that we tried with it, wiping up the saltiness on my tongue.  I could see some really great food pairings as it might play well with dishes with a bit of spice (as well as maybe using it to cook with for a buttery roast chicken.).

Boulevard Brewing Co Wheat BeerBoulevard Brewing Company Wheat Beer

This selection was a light, refreshing beverage, but I have to admit, I’m not generally a fan of wheat beers.  The Manchego that we tasted with it brought out some fruity, clove, and even ripe banana notes, which was kind of intriguing to discover about it.  During the Q&A at the end of the session, Holl pointed out that as it is often served with an orange or lemon wedge, it can also be a good match with briny seafood dishes, a pairing which might just change my mind about these beers.

Great Lakes Brewing Co - Edmund Fitzgerald Porter Great Lakes Brewing Co. Edmund Fitzgerald Porter

I grew up with the lyrics to “The Wreck of the Edmund Fitzgerald,” so I found it interesting that someone had named a beer after that incident.  This was the beer I was most looking forward to sampling all evening, just from a personal standpoint.  I’ve recently gotten into milk stouts and porters, as there are just those times when you really want something more complex and deep – velvety, darkly toasted with chocolate and toffee notes, which, by the way make this a great pairing for creamy desserts, or for the aged Gouda that we had with it that night.  As my friend who was with me said, its aromas reminded her of affogato al caffè.

Smuttynose Finestkind IPASmuttynose Brewing Co. Finestkind IPA

To end the evening, we sampled an IPA with a Maytag blue cheese.  For me, IPAs are intrinsically linked to Indian food.  As Holl pointed out to us, IPA is style that runs the gamut and can go with everything from the aforementioned spicy food to carrot cake.  It was definitely robust enough to handle the blue cheese and made me wonder how it would do with a steak in a gorgonzola sauce (a recipe for which is in his book).  That might be a project to bring some friends together for dinner and a few beers some time soon.  Hopefully, they wouldn’t mind my trying this pairing out on them.

Buon appetito!

Thank you to Kitchen Arts & Letters for inviting me to attend this event.  If you would like to drop by their store (which I encourage all cooks and cookbook lovers to do, as their selection and expertise is amazing), please visit their website for their current hours.  In addition, they are hosting several other food talks in conjunction with their neighbor, the 92nd Street Y.  Those talks can be found on the Y’s website.

Pig Island 2014

Pig Island 2014 signagePig Island 2014

For the second year in a row, chefs, pig dishes in hand, and the folks who love to indulge in porcine goodness gathered in Red Hook, Brooklyn at Erie Basin Park for the fifth annual Pig Island festival organized by Jimmy Carbone of Jimmy’s No. 43.  As in past years, this event featured hogs raised by upstate farmers, local wine, cider, and craft beer, and a lot of creativity, showcasing the range of culinary creations that can come from using the whole animal.  Fortunately, as well, even though there had been an early threat of thunderstorms, the inclement weather held off until the very end of the day.

Butter - adding grate to grillButter – putting the grate onto the hot grill

This year, I felt that there was definitely a broader range of dishes and concepts for using the pigs than has perhaps happened in previous years.  The tortilla seemed to be the vehicle of choice for delivering pork products to hungry mouths, whereas, last year, more bites seemed to be on sliders or bread.  There were so many incredible offerings that it is difficult to select just a few stand-out items.  There was an esteemed panel of judges that had that heavy responsibility, so I can just talk from the point of view of my own tastebuds here.

Hecho en Dumbo - Sample PlateHecho en Dumbo – sample platter

Taking home the award for “Fearless Stomachs Only,” Chef Danny Mena of Hecho en Dumbo created Volcanes de Chorizo Casero.  Two different versions of pork meats topped with tomatillo salsa: a red Mexican sausage called Longaniza and a green chorizo, where the herbs were blanched and then mixed in with the meat.  The small square item at the top of the picture is a version of chicharrones made in Mexico where some of the meat is still left connected to the skin, and then they are fried together, creating a crispy, puffed, pork fritter-like morsel.  I could have eaten plates and plates of these offerings, the flavors blended so well together, fatty meat, creamy cheese, hearty tortilla, and spice and acidity that just cut through all of that to bring the dish together.  I’m only sorry that I didn’t get a chance to swing by at the end of the event to pack up any leftovers that they might have had.

Jesse Jones - Pulled Pork StrudelJesse Jones – Pulled Pork Strudel with BBQ Sauce and Pickled Cucumber

Another memorable dish that I ate on Saturday was this inspired creation by Chef Jesse Jones.  For a spin on the usual pulled pork sandwich with slaw or other vinegar-based toppings, he built a strudel using slow-cooked pork.  The rounds were heated up on the grill and served with a barbecue sauce from Fairway, his event sponsor, and dressed with lightly pickled cucumbers, which were still crunchy enough to provide a nice textural balance to the succulent meat and pastry.  This is the kind of plate that makes me want to come back to Pig Island year after year because chefs just go for whatever they think might work to celebrate the hog, and sometimes it just comes together beautifully.

Revolving Dansk - Copenhagen Street Dog w Salty LadkrisRevolving Dansk – Copenhagen Street Dog

A newcomer to this food festival, Revolving Dansk went for a more traditional-with-a-spin for one of their dishes.  Taking their cue from the Danish hot dog wagon (pølsevogn), which they mention is virtually the only street meat in that country, they served up the Copenhagen Street Dog complete with a tangy remoulade, crisp locally-made Scandinavian pickles, crunchy onions, and a drizzle of a Danish salty licorice sauce, upon request.  It might sound like an unorthodox combination, but it worked.  I’m not a huge hotdog fan, and I would have gone back for seconds on these.  The hotdogs themselves were served on rolls made by Brooklyn bakery Leske’s.

Ends Meat - Pork NuggetEnds Meat – Pork Nugget

Those three plates were my favorites of the day.  For a complete list of the participating chefs, visit the Pig Island website. Here’s what the judges decided were their best dishes:

Fearless Stomachs OnlyHecho en Dumbo‘s Volcanes de Chorizo Casero

Best Nasty Bits – Ends Meat’s Pork Nuggets

Best Naked MeatOvelia‘s Spit-roasted Pork

Most RefreshingFlinders Lane‘s Pork Salad

Most MayanJimmy’s No. 43‘s Cochinita Pibel

Best Scrapple from the Apple Egg‘s Scrapple Taco

Best on BunsPig Guy NYC‘s Pork Sliders with Lime Chimichurri

Best Sweet CheeksButter‘s Bacon Banana Bread with Caramelized Bacon

Best to the TableThe Good Fork / Fort Defiances‘s Mer-Pig (read more about how they made it here)

Most Succulent SauceHometown BBQ and Balthazar‘s Tasso Pork Belly Taco

Pig Island - watermelonPig Island 2014

There were lots of great dishes filled with various versions of pork and pig bits, so it wasn’t easy to narrow down the best things I ate to just three items, as many of them were really quite delicious so it feels a bit like splitting (hog) hairs.  All the chefs and their teams worked in blazing hot conditions under bright sunny skies, behind smoky grills, to bring us yet another terrific event.  When I got on the bus to head back over to the subway, I overheard one volunteer say to a friend, “I smell like barbecue and pork.”  His companion chuckled, “As you should!”

Buon appetito!

A big “thank you” to Jimmy Carbone of Jimmy’s No. 43 and creator of Food Karma Projects for inviting me to participate in this event and to cover it this year for him.  The food opinions stated here are my own.

Taste of Jewish Culture

Workmen's Circle - bannerTable at the street fair

On Sunday, a city block in the middle of a larger street fair on Madison Avenue was host to a mini festival celebrating Jewish food and culture.  The Workmen’s Circle sponsored the event, which was put together by Noah Arenstein of Scharf & Zoyer.  There were stalls with food stuffs inspired by traditional Jewish tastes – some classic, some a bit more modern.  Folks crowded the stand selling handmade Egg Creams and picked up bialys and babka to take away with them.

Yiddish Swing BandHoward Leshaw’s Yiddish Swing Band

A stage set up in the middle of the block featured a number of bands with singers belting out tunes and keeping the crowd entertained while they noshed on the different treats available.  This gave the whole event a festive and small town-like vibe right in the heart of Midtown Manhattan.  I spoke to Noah, who said that there might even be another of these gatherings in the works for later on this year, so if you missed out on this one, keep a lookout for another installment.

Buon appetito!

For more information about The Workmen’s Circle and their programs, please visit their website.

New Amsterdam Market Closing?

DSCN2379Welcome to the market!

Photo from July 2011 market visit post

On Monday, amid all the Bastille Day revelry, you might have heard a wailing “NOOOOOOOOOOOOOO” coming from the throats of food lovers in the city.  That morning, an email heard ’round the neighborhoods hit our in boxes.  The founder of the New Amsterdam Market, Robert LaValva, had sent a message to subscribers with the sad, sad news that the market would be closing down, effective immediately.  The final market was to be the one that had been held in June of this year.

New Amsterdam Market overviewScene from market season opening day 2o12

Here is the information from their website:

Founded in 2005, New Amsterdam Market was first held at the site of the Old Fulton Fish Market in Lower Manhattan on December 16, 2007. Over the ensuing seven years, the market grew in frequency and scope while nurturing an evolving community of small businesses dedicated to sustainable food production, regional economies, and fair trade.

Through our steadfast presence under every adversity, we also championed the preservation of New York City’s oldest commons, where public trade has been conducted since 1642. But in 2013 the community was betrayed by elected officials who had professed their support but were ultimately swayed by the demands of the suburban shopping mall developer, Howard Hughes. As a result, Lower Manhattan has already lost one acre of irreplaceable public space and is now seeing its most precious public asset ruined by inappropriate programming.

Our last market at this location was held on Saturday, June 21, 2014.

We thank all who participated in this endeavor.

New Amsterdam Market ice cream socialIce Cream Sunday – one of my favorite events at the market!

(see recaps from 2010, 2011, 2012)

The market was held on the site of the former Fulton Fish Market, which has been a battle scene for the past few years between preservationists and those who would like more commercial redevelopment of the South Street Seaport area.  I attended a few town meetings and a City Hall session where there were passionate discussions about this topic.  Vendors, regular market-goers, neighborhood residents, and local food suppliers were all in support of the market having some kind of presence in whatever plans were being draw up to revamp and revitalize this piece of waterfront property.

Hard Cider Revival at New Amsterdam MarketHard Cider Revival – just one of the many locally-themed food events at the market

A food market, which would draw foot traffic to this part of the city, as well as bring in tourists, and highlight the culinary bounty and diversity of this region has been a topic I’ve heard discussed pretty much since I moved here almost fifteen years ago.  The Ferry Building Marketplace in San Francisco, Pike Place Market in Seattle, and others have been mentioned in the same conversation that asks, “Why doesn’t a city like New York have a major destination food market?”

P n H Soda - Candy Cap Mushroom & Toasted Almond Egg CreamP&H Soda Co. – Candy Cap Mushroom & Toasted Almond Egg Cream

(photo from June 2013 market post)

Smorgasburg, Hester Street Fair, and other venues are all seasonal alternatives, but the combination of farmer, artisan, and special regional-focused culinary events that the New Amsterdam Market held each year, made it a special place to go.  As I wrote in June of 2013, after the first market of that season, that I ran in to so many friends that it really did feel as though the Big Apple was just a small, intimate town.  Stopping by to see the vendors whom I had gotten to know over the years and swapping stories and the most recent gossip was just a plus, as I loaded up my shopping bag with jams, meats, bread, cheese, sweets, and other goodies, often while sipping a drink from P&H Soda Co., looping back around the market for a snack from Lonestar Taco, and saving room for a treat from Liddabit Sweets or La Newyorkina.

Fulton Fish Market - NAMFor more posts, and plenty of pictures of market days, please visit the New Amsterdam Market tag on this website or visit The Experimental Gourmand Flickr photostream.

So, I’m dedicating this #TBT post to the New Amsterdam Market.  I’m hoping that, even as I type these words, the news that I saw last night that the board members are working to save the market and to figure out a solution for its future are true.  Here’s my offer to them, if you need any assistance getting a petition together or rallying support for the market to survive and to be considered an integral part of the redevelopment process of the South Street Seaport area, just reach out and ask.  This market has so many fans and supporters and has been a huge contributor to what makes NYC a special place to live, even in the short time that it has been in operation.

Buon appetito!

“New Amsterdam Market is Finished on South Street” from Grub Street (07/14/14)

“New Amsterdam Market’s Board May Try to Resume Operations” from Grub Street (07/16/14)