INSIDE F+B: A Fresh + Bright Look at the Hospitality Industry

Francine Cohen is a busy woman. I was beginning to think there were clones of her, as she makes it her business to be at the center of all the important culinary events. This strategy has put her in the perfect position to have the one-on-one conversations with industry insiders and be privy to business trends, experiments, hits and misses. This information she keeps at her fingertips. Luckily those same fingertips are tapping away fervently at her NEW news source, INSIDE F+B, just launched in February. A must-read if you want to stay on top of international business trends, meet the innovators in the spirits and food worlds, see what new products are on the market, or take a peek at operations behind the scenes at the hottest destinations. If that’s not enough, Francine has also officially stated that she will act as your personal F+B matchmaker. If you are looking for a hard-to-find resource, or need a recommendation for talent, simply contact her through the site. I took advantage of the decor at Print restaurant to take her photo, seen above.

the greening of NYC

In honor of St. Patrick’s Day, I ordered a ‘green’ wine—organic, that is—with my lunch at Print, located in the Ink 48 Hotel. I found out that all the offerings on their wine list are either organic or biodynamic. Impressive. They even have a selection of organic beers, like Samuel Smith’s Organic Lager, from Tadcaster, England and Pinkus Pils Pilsner, from Münster, Germany, to name a few. The bar featured cocktails, whose names tie into the fact that this hotel used to be a printing house. How could you not be curious about something called White Out (Tanqueray Ten Gin, Cointreau, Lemon Juice, Tarragon) or Scotch Tape (Glenmorangie Single Malt Scotch, Ginger Juice, Fresh Lemon and Lime)? I suggest a stop here next time you are at the Javits. The menu features locally-sourced ingredients from upstate New York. A rooftop bar called Press opens in approximately two weeks. See more photos of my lunch with Francine, and enjoy my other St. Patrick’s Day day sightings taken at midday, before the chaos ensued.

splendor on Wall

It’s hard to believe you are in a Hyatt Hotel when you see what Andaz on Wall Street has to offer. The design by David Rockwell, has soaring ceilings and an over-the-top, futuristic staircase that I wanted to keep going up and down. The staff, who do not wear uniforms, were super friendly, accommodating and attentive. After doing a mini tour of Wall & Water, the farm-to-table restaurant upstairs, I decided to sample the salmon dish from their menu, downstairs at Bar Seven Five. The salmon was accompanied by a creamy horseradish sauce, and deliciously extra-sweet roasted fennel and beets. Kind of an odd combo, but very enjoyable. See more photos of the space here.

Michael Collins Irish Whisky: an IRISH toast

I celebrated St Patrick’s Day a little early with a tasting of Michael Collins Irish Whisky this past Monday at LEI in the South Street Seaport. What I learned was that out of 2000 original distilleries, Michael Collins is only one of 3 left producing whisky in Ireland. Thankfully, the rule of survival of the fittest applies here! Run and get yourself a bottle and make a toast with one of the creative cocktails from the website. Also, see my post labeled “Whiskey Persuasion” for another sensational cocktail. See more photos of the tasting here.

just beachy

It’s not warm enough for beach weather, yet I almost felt like I was out at the end of Long Island this afternoon. Sagaponack is serving a lunch buffet, with light green salads, creative sandwiches, soup, chicken (with 2 sides) and a taco bar. My friend JD and I had the salads—and remarkably, both our lunches together came in under $10.

Scotch + Ladies: cocktails from Ladies United for the Preservation of Endangered Cocktails

Ladies United for the Preservation of Endangered Cocktails (LUPEC) made quite a splash at Astor Center this week in honor of International Women’s Day. These crafty females started with a selection from Compass Box Whisky, and mixed it with the gamut: flamed orange zest, earl grey tea, apple butter, and grapefruit were just some of the ingredients on hand. I noticed a great trick that I am going to steal for my next shindig—the use of sprays. Partly used as a time-saver, and partly for adding just a hint. See more pics and cocktail recipes from the event here. Pictured, is Lady of the Lamp, by Rachel Kim of Momofuku, a combination of Asyla Whisky, Benedictine, Allspice, Honey, Lemon, and Ginger. If you haven’t tried Compass Box yet, put it on your agenda. They specialize in small batches of Scotch whiskies that fall into two categories: Signature Range, which includes Spice Tree, The Peat Monster, Oak Cross, Asyla, and Limited Release Range, having Hedonism, Lady Luck, Hedonism Maximus, The Peat Monster Reserve, and Canto Cask Series.

Hibiscus Superflower Teas: cocktails with benefits

My cousin’s boyfriend had a birthday, and I was recruited to come up with a signature cocktail for the event. I thought it would be a great opportunity to incorporate some new hibiscus teas that I had come across. The Republic of Tea makes 5 flavors, and with Hibiscus and Blueberry being my favorite, it was chosen to go into the mix. Paulina, my cousin, bought some beautiful pitchers, with centers where fruit could be added. The sweetened tea went into a mix of Pom Juice, Vodka, Muddled Blueberries, Cointreau, and lots of freshly squeezed lime juice. It made for a lightly sweet drink, heavy on the antioxidants, with a punch to it (the vodka), so it was named The JAB (which happen to be the initials of the birthday boy). More pics of the party here.

a perfect Village duet: Bobo and Minetta Tavern

I used to live in the village, and do miss the quaint old-style atmospheres of a lot of the restaurants and bars. That was remedied by a quick cab ride over to Bobo for dinner, followed by a nightcap at Minetta Tavern. Both places were packed and lots of fun. You couldn’t help but make new friends in such close quarters. Photo shows the back dining room at Minetta Tavern, which still had plenty of diners past 11pm. See more photos from the night here.

honoring WOMEN: LUPEC: Ladies United for the Preservation of Endangered Cocktails

I just became aware of the fact that March 8 is International Women's Day. In honor of that I will be attending the Winter Warmer Cocktail Tweetup at Astor Center, which will be featuring cocktails created by the team of LUPEC: Ladies United for the Preservation of Endangered Cocktails. Meet the ladies who shake and pour from Rye House, Pegu, Momofuku, Raines Law Room, Hearth, Bar Celona, Freeman's, and Hush Cocktails. Men and women are welcome. Robin Robinson of Compass Box Whiskies will be pouring samples of Asyla, Hedonism, Oak Cross, Peat Monster, Spice Tree and their infused whisky, Orangerie. $5 of the $30 price tag will go to the charity, Dress for Success. Stay tuned for cocktail details and photos from the event. I also thought I would mention that Hip Hostess NYC has been featured in Femme on Feast. Check out Natalie Shirinian's blog celebrating women in the fashion, art, culture, and culinary fields.

Dijon, not just for mustard

This week, the French city of Dijon led a week-long celebration of its culinary delights. Nine chefs and sommeliers arrived with tasty recipes and excellent wine, creme de cassis, and even a saffron-infused gin. I had to give up my meat-free plan for the day to enjoy the pate, duck, chicken, and beef on hand. I have no regrets. See more pictures of the event here, and be sure to check out the exhibit at the Met, The Mourners: Medieval Tomb Sculptures From The Court Of Burgundy. In addition to eating and drinking well, here are some compelling reasons to visit Dijon:
—In 2009, for the second year in a row, L’Entreprise magazine named Dijon the most attractive city in France.
—Dijon encompasses more than 1,700 acres of parks and gardens. Focused on low-impact transportation, Dijon offers citizens free bicycles to get around, as well as natural gas-powered buses, an electric mini-bus, and a soon-to-be-built tram.
—Dijon is located in the heart of Burgundy whose wine heritage dates back to medieval times. The tiny vineyards of Burgundy produce some of the worlds most highly refined, appreciated and elite wines.
—Dijon’s architecture includes houses that were constructed by the city’s most powerful families from the 15th Century until the time of the French Revolution.

snowstorm benefit: last minute reservation at Maialino

I had been dying to dine at Maialino since it opened, but have only managed to squeeze in some wine and cocktails. As the snow accumulated, my Friday night event got cancelled, I surmised there might be spots available, and snagged a reservation. The food, and of course, service was spectacular. The salad that accompanied my sea bass had the most tasty lemon vinaigrette, that made me thank the fact I live in such a great culinary city! See more from our dinner here, including the fantastic mild olive oil we enjoyed with the focaccia. In the photo: Bavette Pasta, side dish of cauliflower, and sea bass.

nice TOUCH

I thought this post might come in “handy” after the recent snowfall. If you have a touch screen device, such as an IPhone, and have always had to remove gloves to answer the phone, here is your savior. Telefingers was developed by Chicagoan mom and daughter, who were sick of answering the phone with their noses! See a video from Mac Life here, which show how the gloves work.

re-acclimating at The Breslin

Having spent the weekend away from NYC, I was prime for a NYC fix: sensational food, and an interesting, buzzing scene. The Breslin fit the bill. I had been avoiding the place, having heard the menu was beyond indulgent. Surprise—there were many items on the menu that would satisfy even a vegan. See details of my dinner here. I am definitely headed back for the Caesar Salad and the SIDES...

black bean BOMB

In week five of my meatless quest, I learned that my body is not built for consuming massive quantities of beans. I began by making my first pot of black beans from scratch, which looked so beautiful in the pot. Day one, I was inspired by a recipe online for a black bean burger, which had the visual appeal of a real burger, and almost as satisfying. This was looking pretty good. On Day Two, I decided to mix the black beans with broccoli, carrots, celery and some stale bread. Well, I might as well have set off a bomb in my abdomen. I felt sick for about three days thereafter. So it looks like a beans as a main course is out of the question! Live and learn, as they say. Let’s move on to the couple of fantastic meals I had, that were fish centered. Aquamarine, had a special appetizer with guacamole and spicy tuna that was served on wasabi chips. Bob and I had to get a second round of the chips, because the 4 they offered were not enough to service the dippins. I flipped one over so you could see the seaweed on the back of the chip. For my entree, I had the chilean sea bass in a black bean sauce. It was really out of this world, a bit on the sweet side, and extremely flavorful. I am pretty sure these dishes do not qualify as low-cal, but, hey, I needed to live a little. Friday night’s dinner destination was Clerkenwell, which I chose because my British friend Rupert Kirby had a catering business in that part of London (Panini was the name of his company). In this Lower East Side spot, they served upscale Fish and Chips, and a fine piece of salmon. See more photos from our dinner here.

healthy meat-free dinners and snacks

It’s been an interesting meat-free journey over the past month. I will declare January the month of experimenting with tofu.
1. I got some medium firm tofu, sliced it and fried it in a pan with avocado oil with a little sesame oil added in, then sprinkled sesame seeds on it while it was still in the pan.
2. To the tofu, I added sauteed tomatoes and onions.
3. And later in the week, mushrooms, red onions and spinach.
Despite all the flavorings, the tofu was still pretty bland, but an okay departure.
4. I defrosted a butternut squach-cauliflower soup I made a while back, then added the sauteed tomatoes and onions that I had left over from the tofu topping and tore some raw spinach leaves for texture.
5. This meal was very filling. While cooking whole wheat cous cous (5 minutes on the stove), I chopped up into tiny pieces some raw cauliflower, carrots and arugula. This was great to have in the fridge to fend off hunger. I also added a handful of hemp seeds.
6. Pea pods and broccoli stems got sauteed with olive oil and garlic, and I opened my bag of frozen, pre-cooked shrimp for a very fast, healthy dinner. I love broccoli stems, after removing the hard skin on the outside, the inside has a wonderful texture.
7. Have you heard of Hemp Butter? It’s made from hemp seeds (which look a little like sesame seeds). Think peanut butter with an earthier, greener taste. Not bad! I am trying different hemp products to write about in Organic Spa Magazine, so stay tuned! In this photo, is the hemp butter spread on a crispbread of rye and sesame, from Ryvita.
8. I whipped up this snack in seconds: tofutti, avocado and halved cherry tomatoes with a sprinke of cayenne pepper on a Wasa Rye Cracker. So good, I had another.
For the month of February I will be experimenting with beans.

dine out diet week four

This is the last week I am going to cover this because even I am getting bored at the repitition. Next week I will focus on the delicious meat-free snacks I have been creating at home. Here’s this week’s wrap-up. Monday night, DBGB pulled through for me with an exceptionally delicious crudo, which looks like cubes of watermelon here, but was actually tuna. Fantastic. (click on the link to hear some Clash while viewing photos of the restaurant) Wednesday night, stopped in at Savoy to take care of some business, and had a lovely dinner of romaine lettuce, bayley hazen blue cheese dressing, pears and toasted pecans (this portion was so large, and a bit rich, that I could not finish it) along with chilled Maine lobster, superior white potatoes, candied fennel, broccoli and dill agrodolce. Friday night’s dinner at Sagaponack, which just recently opened for dinner, featured white tuna tataki, and an octopus spring roll. It’s been one month since I have had meat, and I am just starting to kind of miss it. But having fun experimenting, and seeing how far I can go.

dine out diet, week three

Has it only been three weeks? Somehow, it feels much longer. On Tuesday, I attended the Goats do Roam South African wine tasting at Braai, in the west 50s, and met the sincere and likeable Charles Back, the winemaker (see more photos here). I am excited to announce I have found my new inexpensive, but really good, easy drinking wine. Whether in Rose, White or Red, they were all splendid, and sell for under $10 a bottle. Yes! At the tasting we also sampled some South African tapas. Photo left shows a Peppardew stufffed with goat cheese, which came from the vineyards’ very own goats (hence the wine’s name). The small pepper, about the size of a cherry tomato, was extremely tangy, tasted like it was pickled. Diane, Charles Back’s wife, explained that these native South African peppers naturally taste that way, and were matched with the Rose. With the White wine, we recieved a selection of tapas. Braii’d Brie, under the orange triangle, was set on greens and had an orange-honey sauce. Pan-seared baby prawns came with a blue cheese sambal. Bite-sized samosas are to the right of the prawn. Way in the back is a Biltong Bruschetta, made with dried, salted beef and stewed tomato sauce. Due to my no-meat pledge, I had to pass on this, but did share what I could not partake. I did try a Chicken Liver, though, which was quite good (seen in bread basket). Does a liver count as cheating? I say, no! Friday night was my best restaurant pick of the three weeks. I had been meaning to check out Giano, in the east village, since it opened. The food was excellent, as was the amount of attention we received from owner Matteo. The generous mound of Arugula Salad with apple, orange, fennel and walnuts in the lightest citrus dressing was the perfect start. The Salmon had a delicious sauce made with Sambuca, tarragon, and splash of orange juice, which really transformed the dish. The plain spinach accompaniment was a perfect foil for the richness of the fish. See more photos of the space, and what my friends ate here. Delicioso!

Benedictine: I’m not religious, but it makes me want to pray

Did you know that Bénédictine is celebrating its 500th birthday? This liqueur created by the Bénédictine monks in 1510 is the oldest still in production today. Now, instead of an abby, there is the fairytale-like Bénédictine Palais, in Fécamp, France, where you can see how the spirit is crafted, peruse the museum’s artifacts, AND take in a current art exhibit. When I was a teenager, my mother favored this as a remedy for (ahem) menstrual cramps, so we always had a bottle around. I never thought to make a cocktail with it, that is, until attending the 500th Anniversary Celebration of Bénédictine. Five mixologists competed, adding some amazing ingredients like sweet potato au jus and house-made rose vermouth. Jackson Cannon, seen doing a double shake, above, created the Vincelli Fizz, which got topped with champagne. This got my vote as favorite cocktail. (See all the recipes, winners, and more photos from the event here.) Another cocktail whose season is right now is called Milk and Honey. This would make a great body-warming drink to sip as you come off the ski slopes.
Milk & Honey
1.75 ozs Bénédictine
Hot milk to top off
In a mug or toddy glass, pour in Bénédictine, add warm milk to taste. You can garnish with a slice of orange or cinnamon.

dine-out diet: week two

When you are cutting calories, you tend to focus more on the ones you are getting. So, the lesson after week two, is to be more selective with my restaurant choices, which were hit and miss. The Hit: On Wednesday, I attended i Trulli’s 15th anniversary party, and managed to stay on course. As you would imagine, they had an Italian bounty on display, featuring all sorts of goodies. I passed by the pork, turnips, breaded fried olives, mountain of cookies and focused on the table of seafood. There I was able to scoop up cold seafood salad, oysters, and octopus. I confess to having one mussel with bread stuffing on top! My favorite taste of the night, though, goes to Patti Jackson’s sauteed dandelion leaves, which were lightly bitter tasting. (see photo, left) I am still thinking about them and put i Trulli on my list of places to return to. Friday night, we headed west to Trestle on Tenth. I’m not saying it was bad, but just not fantastic. For the appetizer, I split some oysters and smoked trout salad with Bob. The strange thing about the oyster dish was how it arrived on the table. I am surprised nobody noticed this, or maybe that was the way it was intended to look? (click here to see more photos from that night) When the fish arrived on the table my heart sank. (top photo) How did I miss that this fish was served whole? It freaks me out to have to deal with the bones with every bite, and plus look at the tail and face of the fish, feeling bad as I am eating it. Sigh. It did taste good, but was tainted by the presentation. Saturday, I stayed in the ‘hood and visited Beppe. Everyone at our table loved the food, I thought my dish was good too, the halibut with brussel sprouts and cauliflower (photo, left). There was supposed to be something almond with the dish, but it didn’t come through, as opposed to the Commerce dish of last week. Sunday, my friend Judith came to visit, so a return visit to i Trulli seemed appropriate, especially since her father is from the Puglian area of Italy. After reading the menu online we slogged through the icy rain, excited to try most of the appetizers. Unfortunately, we arrived between lunch and dinner, only the bar menu was available. We still managed to do extremely well, with the endive salad, which had a hard boiled egg and parsley and matched it with grilled octopus with the tiniest fingerling potatoes, black olives, cauliflower and lemon confit. (photo above) It was a treat to sit by the window, have the restaurant to ourselves and catch up. More next week.

organicspamagazine.com

SEPT / OCT ISSUE
BEST IN GREEN DESIGN

See my picks for the latest and best in kitchen design, renovation tips, and garden sanctuaries. From the contributer's page, some background info:

Ellen Swandiak has had a lifelong love affair with design. Every space she has ever lived in has undergone at least one transformation. Whether shopping for accessories, pouring through design magazines, checking out apartments in other cites (just to see), or admiring friends' homes, the passion for beautiful things and ingenious design never ends. "I love mixing a minimalist backdrop with the focus on a few splendid objects." She especially enjoys the "find" scouted from a vacation, which preserves the memory of time spent exploring exotic places. "I think it is really important to surround yourself with the things you love to look at, because it brings joy into your life on a daily basis. They don't need to be expensive, but should make you smile when you see them."

organicspamagazine.com

NOV/DEC ARTICLE IN ORGANIC SPA MAGAZINE
click image to enlarge

WINE REFINED
Natural and organic options for the holidays and beyond.
(please note: Coturri wine and Vintae Luxury wine stories were combined by mistake! this was corrected in a future post.)

dine-out diet: week one

After fully enjoying the inevitable debauchery at the end of 2009, I felt ready to clean up my act. Here is my experiment. Every time I go out to eat for the next three months, I am going to order what I think to be the least caloric and healthiest items on the menu, and report back. At the end of week one, I am feeling slightly lighter—and not at all deprived. I could get used to this. From the top: At the beginning of the week I stopped in at Marc Forgione, in Tribeca. Lucky for me, one of the specials that day was Oyster Shooters, at $3 apiece. I downed that Virginia Olde Salt oyster with jalapeño-pineapple vinegar with delight. For my entree, I chose the Long Island striped bass, with black pepper-meyer lemon emulsion, braised daikon, and James Beard salad (I guess that is the parsley). The sauce was absolutely out of this world. For lunch on Thursday, I met my friend Maya and had the arugula salad with mushrooms, lemon vinaigrette and shaved parmesan at Bar Breton. The portion was quite generous, and the mushrooms added an earthy, smokiness to the salad. Friday night, Bob and I went to Commerce, which was crazily bustling and busy. For my appetizer I ordered the marinated hamachi ceviche with yuzu, tomato, chili and cilantro, which was sliced like sashimi. Excellent. Both Bob and I had the black sea bass with crushed sunchokes, spiced almonds and heirloom apple. The almonds lent a nice crunch into the mix. Tune in next week for more healthy choices. See more pics of the restaurnant's ambiance here.

toast with RED!

A nice gem to bring to red wine afficianados is the Australian 2005 Castagna Sparkling Genesis. This Shiraz offers a not-too-sweet, balanced, and sophisticated taste to the sparkling red category. Happy toasting!

tips from the top

The Bryant Family Vineyard, known for their extraordinary wines by collectors, has gathered top chefs from around the country to create dinner recipes with matching wines suggestions (by the grape) in their new cookbook, The Bryant Family Vineyard Cookbook. See what Thomas Keller or Eric Ripert have to recommend for your next dinner party.

the nose knows

This beautifully boxed kit is designed to hone your olfactory awareness and develop the right vocabulary when describing wine. Nez du Vin contains tiny vials of the essences of fruits and flowers, and some odd items, like cut hay, roasted almonds, and leather. To reinforce learning, it’s best to test your knowledge with wine itself, remember, practice makes perfect! The 54 kit is a little on the pricey side, but might be a good excuse to form a wine group, so everyone can pitch in.

tasteful how-tos

The Tasting Club is the handbook for throwing all types of tasting parties: wine, chocolate, cheese, even apples. Author Dina Cheney guides you every step of the way—to help you assemble ingredients, show you what to serve as accompaniments—with recipes and hints on how to educate your palate. What a great way to learn.

define wine

Become a wine expert in nine weeks with Windows on the World Complete Wine Course. Kevin Zraly has updated his best-selling book for its 25th anniversary edition. A fantastic gift for someone who is ready to learn about wine, and great reference book for the wine fanatic. Its straightforward manner is immediately engaging, as are the lists of fascinating facts throughout.

holiday PARTY

Derek and I managed to pull together a last minute party for Dietl, an art import company. This Mexican Chili Cheesecake with Mango Salsa topping was a huge hit, and made for a great entry into our half vegetarian offerings. Seen behind are the chocolate mousse profiteroles. I wish there were still some left. See more pics from the party food and decor here.

double duty: wine bottle carrier

Stylishly transport a bottle of wine, and keep it cold, in this sophisticated felt carrier from Gräf & Lantz. Quiver is made of luxurious merino wool felt with vegetable-tanned leather adjustable belts. Other styles feature red, olive, and black felt, or you can go with the duo, which holds 2 bottles (for those who like to plan ahead).

R.W. Knudson Sparklin Essence: get your juices flowing

R. W. Knudsen, known for their natural and organic juices, has come out with a line of pretty little cans of organic sparkling water infusions. My favorite, the cucumber, is a natural in cocktails. I have been adding about a third of a can to a mix of vodka, apple juice (or pineapple), and fresh lime juice—a great way to stretch the drink without adding calories, yet still providing a complexity of flavor. Sparkling Essence also comes Organic Lemon, Organic Blueberry and Organic Mint. Play around with your own mixes and tell me which one is your favorite...

wrap-sody

No matter what you decide to give this season, think about re-usable gift wrapping. Living Ethos offers a line of bags, designed to last for years, so the bags can change hands again and again. They come in four sizes, and some very tasteful patterns. I like Deco Maze in black and white, or the Dottie Red, for holiday gifting without succumbing to the usual motifs.

ufo: ultra functional object

Sci-fi lovers will get a kick out of this woody space ship. Station it on a sideboard, then put it to use for cradling fruit, candies or bread. Comes with either a metal base, resembling the legs of a space ship, or the wooden base, shown. The Museum of Robots has lots of other responsibly designed products.