A Culinary Epiphany...
I discovered a tiny little cart. not even a cart. a hovel...a miniscule tented steel contraption on the NE corner of Hester and Elizabeth street in China Town New York. 2 Chinese ladies are making some of the most incredible breakfast treats i've ever experienced. Between 7:30 and 11:30 am only, you get on line (a short and quick one) and order choosing either chicken, pork or dried shrimp and egg. They have these flat metal sliding drawers and they ladle a white liquid of rice flour add the meat, egg and scallion in slide in a heater drawer. In 10 seconds they pull it out, and use a scraper to push the now finished rice noodles to one side, then put in a plastic container and add chopped pickled radish, hot sauce and some other secret sauce. all for $1.75 Buy for all your friends and best eating it piping hot.
The texture of these noodles combined with the flavors and ingredients is ethereal. a total moment...OMG, delicate, smooth, sexy and so freakin good that i ate 2 bowls yesterday morning. This is a must try. Check them out. You wont be sorry and let me know what you think. Would love to get your thoughts...
Friday, April 29, 2011
Exciting new partnership between Great Places Publishing and Destination Luxury
So its been a while since my last post and i thought I'd start off by writing about a very exciting new partnership we have created.
David Lee the founder, Director and videographer from "http://www.destinationluxury.com"> and Great Places Publishing will now be offering our clients, many of New York's finest event venues including restaurants, ball rooms, hotels and a variety of event spaces the ability to create a 1 minute hi end video of there property. This will be used as a digital asset for the client who will include the link in all their communications and marketing materials. Great Places "http://www.greatplacesdirectory.com" will showcase the video on their site as well. Destination Luxury has been traveling the world capturing many of the worlds finest hotels and restaurants and this new partnership enables us to create elegant videos that capture the true look and luxury of our clients venues, all with an eye towards events,meetings and private dining.
The quality of the videos are broadcast quality and include the highest production values i've seen in this corporate niche. Feel free to contact me with any questions or interest in learning more about the opportunity @ sfried@nyc.rr.com @venueczar
So its been a while since my last post and i thought I'd start off by writing about a very exciting new partnership we have created.
David Lee the founder, Director and videographer from "http://www.destinationluxury.com"> and Great Places Publishing will now be offering our clients, many of New York's finest event venues including restaurants, ball rooms, hotels and a variety of event spaces the ability to create a 1 minute hi end video of there property. This will be used as a digital asset for the client who will include the link in all their communications and marketing materials. Great Places "http://www.greatplacesdirectory.com" will showcase the video on their site as well. Destination Luxury has been traveling the world capturing many of the worlds finest hotels and restaurants and this new partnership enables us to create elegant videos that capture the true look and luxury of our clients venues, all with an eye towards events,meetings and private dining.
The quality of the videos are broadcast quality and include the highest production values i've seen in this corporate niche. Feel free to contact me with any questions or interest in learning more about the opportunity @ sfried@nyc.rr.com @venueczar
Tuesday, February 1, 2011
Monday, January 31, 2011
so i am very excited to announce that i am now an exclusive broker of maybe what is the best baby octopus and sepia (cuttle fish) from Spain (The Canary Islands). These are tenderized with a special process we use. We have stainless steel tumbling machines (like a washing machine) and while the octo and sepia are tumbling, we add sea salt and ice water. The flesh not only gets tenderized by the spinning and pounding but the salt and ice water provide for a mellow brininess of which many of NY's finest chefs are comparing the flavor to Beau Soleil Oysters.
Most exciting part is seeing the chefs try the products in their raw state and loving it. Currently being used in some of NY's finest restaurants including Bond Street, Aldea, Esca, Del Posto, Morimoto, Minetta Tavern, The John Dory, Tribeca Grill, Joseph Leonards, David Burke Townhouse, Mercat.
Sashimi Quality and tender. Grilled, a la plancha, ceviche, crudos, how ever you like it. simply a fabulous product. If you know any chefs that want to try these jewels from the sea, let me know.
Most exciting part is seeing the chefs try the products in their raw state and loving it. Currently being used in some of NY's finest restaurants including Bond Street, Aldea, Esca, Del Posto, Morimoto, Minetta Tavern, The John Dory, Tribeca Grill, Joseph Leonards, David Burke Townhouse, Mercat.
Sashimi Quality and tender. Grilled, a la plancha, ceviche, crudos, how ever you like it. simply a fabulous product. If you know any chefs that want to try these jewels from the sea, let me know.
stellar cooking class yesterday from the chef and partners from La Conda Rosati in Orvietto Italy
So my friend Dr. Dan, band mate and bass player in my band invited me to his annual cooking fest in Harrrison NY given by Chef Paulo and host Giampiero from the agritourism farm in Orvietto Italy. locandarosati.it It was truly a wonderful experience. these guys grow many of their own ingredients and have a small hotel and cooking school/restaurant that i would love to attend called La Conda . We started by making a dry rosemary garlic rub for a leg of lamb. after rubbing it vigoursly all over and in between the lamb, we added salt, pepper and their very own olive oil and white wine. 3 hrs later, after slow and low roasting, it was pure heaven. The depth of flavors were superb and served with roasted potatoes. Perfect for a cold snowy sunday lunch/dinner.
As the lamb roasted and the smell permeated the kitchen, Chef Paulo showed us how to make one of his signature dishes; chicken liver pate. We created a mix of onions, carrots, celery, parsley, apples, sage, chicken liver and chop meat. after this was cooked, we put it through an ancient meat grinder and created this pate/spread. Rich, earthy, terrific.
Then we made 3 batches of dough; 1 for tagliatelle we would serve w a mushroom sugo, one for these super light fried dough pufs that were truly ethereal and this is what we ate with the pate as well as a sundried tomatoe and capers anchovy tempanade. These puffs were light, salty and perfect. The 3rd dough for pie crust for a fruit tart w some custard that was outstanding.
I brought some baby octopus and sepia as a special treat and the chefs and everyone loved them. We had these as an appy. i first made a ceviche with both and then grilled them up. They were marinated in olive oil, garlic and hot chilis for 2 days and then grilled and finished with lemon. They were a big hit. drank some good wines including a home made red that was a bit like welche's grape juice with a hint of lemon. not good, not terrible. during the cooking 3 of us band mates went below to Dans studio and jammed up a storm. Great Sound System and a fabulous microphone and sweet electric with some cool sound effects that made even me sound pretty pretty good.
All and all, a wonderful fun filled day with some good culinary education and new friends. I am still full as i write this post. wow. good stuff.
"The Locanda Rosati is a traditional Umbrian stone country farmhouse located only a few kilometers from the magical city of Orvieto along the panoramic road to Lake Bolsena and Bagnoregio. This is an ideal place for your farm holiday in Umbria, convenient to Rome but miles away from the noises of the city."
As the lamb roasted and the smell permeated the kitchen, Chef Paulo showed us how to make one of his signature dishes; chicken liver pate. We created a mix of onions, carrots, celery, parsley, apples, sage, chicken liver and chop meat. after this was cooked, we put it through an ancient meat grinder and created this pate/spread. Rich, earthy, terrific.
Then we made 3 batches of dough; 1 for tagliatelle we would serve w a mushroom sugo, one for these super light fried dough pufs that were truly ethereal and this is what we ate with the pate as well as a sundried tomatoe and capers anchovy tempanade. These puffs were light, salty and perfect. The 3rd dough for pie crust for a fruit tart w some custard that was outstanding.
I brought some baby octopus and sepia as a special treat and the chefs and everyone loved them. We had these as an appy. i first made a ceviche with both and then grilled them up. They were marinated in olive oil, garlic and hot chilis for 2 days and then grilled and finished with lemon. They were a big hit. drank some good wines including a home made red that was a bit like welche's grape juice with a hint of lemon. not good, not terrible. during the cooking 3 of us band mates went below to Dans studio and jammed up a storm. Great Sound System and a fabulous microphone and sweet electric with some cool sound effects that made even me sound pretty pretty good.
All and all, a wonderful fun filled day with some good culinary education and new friends. I am still full as i write this post. wow. good stuff.
"The Locanda Rosati is a traditional Umbrian stone country farmhouse located only a few kilometers from the magical city of Orvieto along the panoramic road to Lake Bolsena and Bagnoregio. This is an ideal place for your farm holiday in Umbria, convenient to Rome but miles away from the noises of the city."
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