Do you check online restaurant menus before you call for a reservation?
Take a look at the online menu for Print Restaurant, 11th Ave. at 48th St. in NYC, and you can learn a lot. Ride your cursor over the ingredients and you will find a whole lot more than overblown descriptions of flavors.
You will discover that the impossibly magenta oranges in the Blood Orange Salad come from Isabelle’s Orange Orchard in New Orleans. The butternut squash that serves as a tasty whipped landing for the Pan-roasted Snapper comes from Paisley Farm, which coordinates a co-op of upstate NY farms consisting of 25 like minded farmers seeking to distribute their crops. Continue reading
Finally, someone has reinterpreted our favorites and created Jewish food with a twist.
I heard Alan Wilzig and Zach Kutsher in conversation at the 92STY/Tribeca in January. They were chatting about the legendary Kutsher’s Country Club in the Catskills, the namesake and inspiration for the recently opened restaurant, Kutsher’s Tribeca.
These business partners summoned up images from a different era, one where vacationers ate heaping piles of whatever tasted great, without any concerns about fat, chemicals or origin of ingredients. And it was unlimited.
Ah, the good old days! Continue reading
Chanukah has arrived!
And while there is nothing like the sizzling sounds and homey aromas of latkes on the first night of celebration, cooking fatigue may set in by night four or five. Depending on the ages of the little ones and where you live, you may feel inclined to take a break and check out these great choices for eats and treats in Connecticut and NYC.
Starting in CT. check out Cake Suite in Westport, where owner and baker Michelle Klem has prepared a riot of sweets to bring to your party host or to enjoy with your own family.
Chanukah is fast approaching. We celebrate from December 20-27 this year.
My head is already sizzling with ideas for latkes variations.You know what I mean.
How do you like your latkes: bite size, lacy and crisp throughout or voluminous and golden brown all over with extra crunchy edges?
And, what about integrating other veggies into the basic potato recipe?