Go Slow: Hurom Slow Juicer

If you have experience with juicers, as I have, you might have been frustrated by the amount of vegetables you had to have on hand to produce one measly glass of juice. Then came the ordeal of cleaning. I was convinced that paying $6 at the health food store was a simpler alternative till I encountered the Hurom Slow Juicer. What makes it a great appliance at a gathering is that in between uses, you can just run water through it to clean it, without having to take the whole thing apart, thus enabling fresh—and different—juices to be enjoyed throughout the party. Plus, since the juicer works at a slower speed, it does not destroy vitamins with heat, and takes EVERY BIT of juice from food, leaving the pulp virtually dry. The mechanism inside works more like a mortar and pestle, crushing and pressing foods—releasing the nutrients, enzymes, and phytonutrients—resulting in a rich-colored juice that does not separate. Put in your favorite fruits, vegetables, even soybeans, walnuts or wheatgrass, to make super-nutritious drinks in an instant. Watch the video (it has a hypnotic quality) and review the nutritional tests on their website. $349.  A good excuse to try this super-fresh cocktail from Joseph Shuldiner, soon to be appearing in his upcoming cookbook “Pure Vegan” coming out in Spring 2012 from Chronicle Books.

LAVENDER-TANGERINE MARTINI
Makes 1 drink
Preparing this cocktail is like bartending in a citrus orchard. The floral scent of lavender with the bright, fresh taste of tangerines is positively Mediterranean. The gorgeous color of tangerine juice is also such a welcome change from the usual palette of pinkish Cosmopolitans and greenish Appletinis. Your “Trend Meter™” will enjoy the evening off. To prepare enough for a party, juice tangerines and lemons in a Hurom Slow Juicer by peeling the fruit, cutting in half, and dropping in to the juicer.
2 ounces vodka
1/2 ounce Grand Marnier, or other orange liqueur
2 ounces fresh tangerine juice
1 ounce lavender simple syrup, (recipe below)
1/2 ounce fresh lemon juice
Lavender sprigs or a twist of fresh tangerine peel for garnish
Place all the ingredients into a cocktail shaker filled with ice and shake vigorously for 10 seconds or until well chilled. Strain into a chilled martini glass and garnish with a lavender sprig or fresh tangerine peel twist.

Lavender Simple Syrup
1/2 cup granulated sugar
1/2 cup water
1 1/2 tablespoon dried or fresh lavender flowers
In a small saucepan, bring sugar and water to a boil, stirring until the sugar dissolves. Remove from heat and add lavender. Allow to steep for 30 minutes, then strain. Store in an airtight container and keep refrigerated.

Graffit: Food in the Abstract

Spanish Chef Jesús Núñez, famous for his restaurants in Madrid (Polenta and Flou) was also a former graffiti artist, thus explaining the space and menu at this UWS spot, Graffit. I stopped in for a quick bite, and was quite intrigued by the menu, wishing I was with a couple more people so that I could try some more dishes without overeating. Luckily, I ran into fellow foodies, and was invited to sample along with them. That is one of the great things about living in NYC! See photos of the dishes I sampled, which were beautfully, and whimsically devised, like "Fake Truffles" Falafel with edible earth. Photos above show the communal dining areas near the bar, and the art in the ladies’ room.

LUPEC Women: Shake, Shake, Shake

March 8th is International Women’s Day, which has LUPEC (Ladies United for the Preservation of Endangered Cocktails) inspired to honor women the best way they know how: with creative cocktails! In NYC, Astor Center will again feature the talents of NYC’s LUPEC team creating Scotch cocktails featuring the assortment from artisanal distiller Compass Box. These cocktails will be paired with chocolates from Rachel Zoe Insler, of the East Village’s Bespoke Chocolates and a selection of cheeses. Men and women alike attended last year’s event, which featured 12 bartenders at the helm. If scotch isn’t your thing, celebrate at home with this genever-based cocktail by Misty Kalkofen of Drink, Boston, and founder of LUPEC Boston. Her cocktail, The 1820, features Bols Genever, a spirit from Holland made from corn, wheat, and rye grains and blended with juniper berry distillate. This spirit pre-dates gin, and is very smooth—in between a whiskey and a vodka, and is fantastic in mixed drinks. In honor of strong women who drink strong spirits, I would like to repeat the story of Texan Guinan, a bartender from prohibition times. I hope you will laugh as much as I did upon reading it. Happy Women’s Day!!
“Hello, Suckers! Come on in and leave your wallet on the bar!” is how blonde bombshell Texas Guinan greeted guests at the speakeasies she manned in New York. She was famous for her wisecracking, running the hottest clubs in town, and being hauled off to the pokey on a regular basis. Upon re-opening after raids, she would sometimes sport a necklace of gold padlocks to show the cops there were no hard feelings.
THE 1820
1.75 oz Bols Genever
.25 oz Galliano L’Autentico
.5 oz Lemon Juice
.5 oz Lavender Simple Syrup
1 bar spoon Del Maguey Minero Mezcal
1 dash Fee Brothers Whiskey Barrel Aged Bitters
 —Shake with ice and strain into a chilled cocktail glass.

LUCKYRICE Year of the Rabbit Festival

A week-long fest beginning May 2 through May 8, 2011will feature the talents of top chefs preparing Asian feasts all over New York City. For example, Chef Masaharu Morimoto will be creating an 8-course Omakase Dinner (meaning chef’s choice) at his restaurant, featuring a cocktail hour plus paired wines from Germany. The event’s culinary council has Tadashi Ono, Pichet Ong, David Chang, Susur Lee, and many more of the top talents in the world coming together. Last year’s event completely sold out, as did Anita Lo’s kick-off dinner for 2011, so it is advisable to get tickets soon. See the website for full schedule of events and to purchase tickets. I got a taste of what’s in store recently at Baotique with a 12-course preview dinner prepared by Chef Michael Bao Huynh. Photo above are the super tasty Nem Nuong Rolls: grilled pork meatball and vermicelli, wrapped in lettuce and topped with Peanut Sauce. See more photos at this link.

Zubrowka Vodka: Take me to the ZU

Yet another vodka, you say? I say, why not? Since the 14th Century, Żubrówka vodka has been savored by both Polish royalty and peasants venturing through the Białowieża Forest. Check out the images on Google, this ancient forest looks like something straight out of a fairy tale, and luckily has been protected under UNESCO as a Biosphere Reserve since 1976. Here bison are allowed to roam freely and feed on the grass special to the area. This grass also gives the vodka its unique, herbaceous quality and light green color, matching up with notes of vanilla and chamomile. Zu makes its debut in the US with mixologist Daniel Undhammar who has been playing with the flavors in bars all over Europe. Grab a bottle and mix The Bison Republic for a tantalizing treat (photo). At $25 a bottle, you can’t go wrong.
THE BISON REPUBLIC by Daniel Undhammar
2 oz of Zu
Pink Grapefruit Juice
1 tsp Agave
dash of Lemon Juice
dash of St. Germain
top with a few drops of Pama Pomegranate Liqueur.

Share the Love Party

I always like to make a big fuss when it comes to my birthday. This year I hosted the post-Valentine’s Day “Share the Love” party which featured a menu of savory treats disguised as cupcakes, lollipops and flowers. The color pink was woven into the theme, with other shocking pastels, which made for an atmosphere of pure gaiety. My friend Derek and I worked for three days shopping and preparing the food. Nima helped inspire the cocktail, named The Blush, which I made ahead of time in pitchers, and topped them up on the scene. See photos of the food and decoration from the party here.

THE BLUSH
1 part Vodka
3 parts Pink Lemonade
.5 part Lillet
.5 part Aperol
1 part Cranberry Juice
La Fee Orange Bitters to taste
To serve: Fill a glass halfway with mixture, then fill with Prosecco.

February Highlights

It was a jam-packed month: MOMA, The Modern, lunches, tastings, parties. The usual. See photos from my adventures here. Shown here is the mushroom soup from The Modern, one of my favorite winter treats.

At Home on Valentine’s Day

I am not a big fan for going out on Valentine’s Day. I much prefer the whole idea of sharing a special night alone with the one you love—and showing them how much. If you are still looking for some supplementary and distinctive ideas, here are some that you can incorporate into your evening.•• Santa Cruz Organic has a line of organic chocolate syrups. Pour them over whatever you like—Raspberry Chocolate sauce over profiteroles filled with whipped cream, strawberries dipped in the heated Mint-Chocolate, or (you fill in the blanks)—and be assured that your indulgence is of the highest standards. •• Why not start the night with a special cocktail to get in the mood? Your loved one will enjoy and feel very impressed that you made the effort to create the Love Potion, whose ingredients themselves are a labor of love. Enjoy your night!

Love Potion
1 1/2 oz G'vine Floraison gin
1/2 oz sloe gin
1/2 oz fresh lime juice
1 egg white
1/2 oz Monin raspberry syrup
1/2 oz pomegranate juice
3 dashes rhubarb bitters
Garnish: blood orange slice
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and garnish with a slice of blood orange. Be sure to incoporate all your feelings of love!

Junoon: Upscale Indian in a Peaceful Setting

I have the honor and joy of designing Chef Vikas Khanna’s upcoming cookbook, Flavors First. For the last month or so, in the process of designing the pages, my mind has been focused and attracted to Indian ingredients. I discovered Vikas’ recipes contain some attractive, unexpected combinations (like beet and poppy seed chutney) plus a lot of entertaining stories that take you from his time as a watchful young boy growing up in his grandmother’s kitchen in India to the chef he is today. (May I also mention that he won one round of NYC’s Hottest Chef on Eater?) I had been dying to go to Junoon, his current restaurant, since its opening in December, and thought my cousin’s birthday at the end of January to be the perfect excuse for a night of feasting. We ordered some appetizers and entrees, while Vikas generously offered us a taste of his personal favorites. I have to say, despite the amount of food we ate, I did not have an overly full feeling—all the dishes were flavorful and fresh, but not at all heavy. The 3 types of naan we tried, alone, were to die for, especially the one that had a prune and walnut filling. The night went on and on—see photos from the birthday dinner, and be sure to stay tuned for the cookbook’s debut towards the end of this year. In the meantime, check out some photos from the publisher's party.

A Taste of Asia NYC Style: Ember, Mono + Mono, Double Crown, Danji

As fate would have it, I recently have had the continuing pleasure of experiencing high-end Asian cuisine all over town. I had a fabulous time attending the opening of Ember, Todd English and Ian Chalermkittichai’s new BBQ venture in Hell’s Kitchen (photo bottom right). Chicken Lollipops, Whole Roasted Suckling Pig with Hoisin and Ginger Glaze, and Prawns on Fried Rice were just some of the offerings. I am so looking forward to returning for dinner (after my cleanse is over, that is!). See pictures of the space, cocktails, and food here.•• At a tasting for Terra Andina Chilean wines, I learned that perfect pairings can work even with inexpensive wines. Treating yourself to a bottle with your take-out will totally elevate the experience. At Mono + Mono, we tried the extra spicy chicken wings (photo, bottom left), which were extra fabulous with the 2009 Terra Andina Carmenere Reserva ($12.99). See more of the pairings and bites we tasted at this link. •• Double Crown proved to be doubly-delicious, with Chef Brad Farmerie’s specialties, including the Roast Pork Belly accompanied by crispy daikon cake and chili sambal-clementine dressing, seen in the photo top right. It’s no wonder he won the honor of producing the“top pig” at Cochon 555 in the Chelsea Piers. Cocktails were quite inventive—see more photos of the night here. •• Just when I thought I had enough, I came across the newly expanded menu at Danji, also in Hell’s Kitchen. Chef Hooni Kim’s new spot specializes in small plates with his take on traditional and modern Korean cusine. Photo top left show the Bulgogi Filet Mignon Sliders with Spicy Pickled Cucumber and Scallion Salsa. Stay tuned for my upcoming visit.

Purity Vodka: a complex story

If you think vodka is completely lacking in complexity and dimension, this one could be the one that changes your mind. One of Sweden’s Master Blenders was summoned to come up with a winning formula. Thomas Kuuttanen, who had experience in blending whiskeys and liqueurs, created a unique production process to elicit the essence of the organic barley, wheat, and mineral-rich water from the lands of the 13th century Ellinge Castle. The result, Purity, has hints of grassiness, vanilla notes, and a whisper of chocolate. Check the website to see photos of the impressive pot still, made of copper and 24k gold, and the castle in southern Sweden. Mixologist John Pomeroy is doing some very creative cocktails with the flavors, and took a group of us on a tour of Tribeca’s hot spots. See photos and cocktails from our foray at this link. Photo above shows the view through the window of Compose, a new spot in Tribeca featuring creative cocktails and tasting dinners for 10.

Elevated Austrian at Seasonal Restaurant

It was already feeling like the Alps due to the high snowbanks everywhere, so I thought it would be a good time to try Seasonal on 58th Street. I was intrigued by the Michelin Star, and had enjoyed the Austrian delights at Edi and the Wolf, the chef team’s casual wine bar in the East Village. Wolfgang Ban and Eduard Frauneder have taken the flavors from their favorite dishes in Austria and come up with thoroughly sophisticated and modern versions, incorporating some very contemporary techniques and delightful surprises. The room has a toned down, minimalist decor, providing a serene setting for the inventive, exquisite dishes. Go to this link to see photos of our dinner and the space. Photo here shows the smoked mackerel appetizer that was truly out of this world.

Latest Releases from Bordeaux

The Soirée des Grands Crus triumphed despite having to compete with the aftermath of the snow storm. It was definitely 4 hours of pure decadence, with 29 wines to taste, chocolates from Francois Payard, and lovely little bites of food. The blind tasting competition had 9 winners taking home double magnums of the really good stuff. See photos of the event and my wine picks here.

Markt for a Seafood Craving

I was in the mood for oysters and a comfortable vibe, so made a reservation at Markt, an old favorite. I remember when it had its first incarnation as a pioneer in the Meatpacking District. It always had an exciting, busy vibe, like a train station. My friends and I had much fun, and many orders for oysters in that space. Now on the corner of 21st and Sixth, the vibe is quite similar. Once there, the lobster called to me, and ended up to be a wonderful choice. It had super sweet meat, and was not too much trouble to deconstruct. See more photos of our dinner here.

Notes of LOVE

Tell the people you love just-how-much, with finely engraved Valentine’s Day cards from Dempsey & Carroll. Each card is handmade, with a simple, sophisticated drawing and message wrapped in beautiful hand-lined envelopes. Buy one for $6, or spread the love with a box of ten for $50—alternatively, you can reinforce the message all year long! You’re a Fox. Bee My Honey. You’re a Hoot. We are Lucky.  Awww.

New Vibe at Veritas

Veritas is back, with a less polished, sexy-industrial feel. Surrounding the dining room are walls of wine, cozy banquettes, and a massive 70s-style corkboard. Tables are cloth-free, adding to the minimalism and warmth. If you’re looking to mingle, the bar in front has been extended to hold more diners plus adjacent to the window is a communal dining table. My friends and I were excited to sample co-owner Chef Sam Hazen’s new farm-sourced menu. From the artisanal breads, served with a superb olive oil for dipping, to the yin-yang saucer holding black and white salts, everything seemed hand-picked by a connoisseur. The menu felt classic and innovative at the same time—and perfect for the cold temperatures. See more photos of our meal and the space at this link. Photo above left shows the Farmer’s Market Tasting, which we ordered as a side to our entrees, a leek flan is surrounded by the day’s other picks from the Union Square Greenmarket. Photo right shows the walls of wine flanking the entrance to the dining room.

Cayenne: French Caribbean on Houston

What was the XR bar will soon be transformed into a cozy dance spot with a French Caribbean twist. I stopped in around 11 on Friday night and by 12:30 the space was quite lively. Stay tuned for more reports on the cocktail offerings and DJ nights. 128 West Houston/Sullivan.

Barney’s Version: the Genius of Paul Giamatti

I’m not a big movie-goer, but last Monday night my friend Peter invited me to the pre-showing of Barney’s Version, the new movie starring Paul Giamatti. Since then I have been spreading the news. If you enjoy movies with a twisting story that includes hilarity, suspense, mystery and scandal, you will eat this up. Based on a novel by Mordecai Richler, the story bounces around the life of Barney Penofsky, touching on his bachelorhood in the 70s in Rome, through three marriages and his success as a television producer in Montreal. Dustin Hoffman makes for a great sidekick as Barney’s endearingly outrageous dad. The movie is shot beautifully, and the characters age so realistically you feel as if you have spent a lifetime with them. After the showing of the movie, The Creative Coalition, who sponsored the event, had Paul Giamatti and director Richard J Lewis on hand to answer questions about the inspiration and shooting of the movie. I was already a Paul Giamatti fan, now this movie puts him on the top of my list. Go see it!

10 Downing: New Year, New Menu

Chef Jonnatan Leiva has created a super creative and artistic new menu to go along with the new year. I got to sample some preview bites this past week, some of which were more than divine. The menu has six sections. There are Shares, featuring cheese plates, oyster selections, and an assortment of house-made terrines and pates (I’m going back for those). The Greens & Vegetables section showcases a fantastic assortment of local produce, like winter lettuces from Satur Farms, and shaved pear and green bean salad. Grains & Legumes offers bean and kale soup topped with fried bread, plus grits with shrimp for staying warm. Tartare & Crudo includes a delicious duo of ahi tuna and salmon belly with house-made chips for scooping. A great selection of Meat dishes (including 10 Downing’s customers favorite of short rib or garlic pork burgers), and three Fish selections complete the offerings. For $49 you can do a 4-course tasting choosing from either the veg or grain sections, tartare or chef’s daily rolled pasta, a fish or meat entree, and dessert or cheese—a fantastic deal considering the extra special ingredients and loving care put into the dishes. Seen in the photo: the beautiful roasted baby beet tart with goat cheese came to the table as a work of art. See more photos of the dishes we tried here, incuding the most AMAZING dessert: Poached and Roasted Pear with Honey Roasted Granola and Lavender-Almond Cream. To die for. Also worth noting: acoustic material has been added to the ceiling that completely changed the timbre of the space—much quieter. 10 Downing, what was your resolution this year?

Soirée des Grands Crus: New Tastes from Bordeaux

Do you think you have a sophisticated palate? Put your taste buds to the test and chat up 17 chateaux owners this January 27th at the Soirée des Grands Crus. Guests will sample 29 of the latest releases at 82 Mercer Street in Soho. All ticket holders are eligible to participate in the blind tasting, which will have 9 winners taking home roughly $20,000 worth of wine, like the double magnum of Chateau Dassault 2008 (St Emilion Grand Cru Classe), and prizes, like the Chronomat B01 watch from Breitling, valued at $7690 . The Grand Cru Challenge begins with a brief written quiz to assess knowledge of Bordeaux wines. Then top scorers will participate in the blind tasting of six wines. Also on hand: fashion from Hugo Boss, and Chef Francois Payard with six chocolate pairings—one for each of the six Bordeaux appellations. A limited number of early entry tickets ($250) will get you into the event at 6:00. General admission ($185) ticket holders enter at 7:30.  Check the website to see who’s coming, what they’re giving away, and to purchase tickets.

eco Smart Fire: the instant fireplace

It’s the time of year when people long to sit gazing at a flickering fire. Eco Smart Fire has designed a line of freestanding fireplaces and grates that can be put inside a space without the need for ventilation or a gas connection. The steamlined models are fueled with eco-friendly bio ethanol, an alcohol made from sugarcane, potatoes, bananas, beetroot, and cereals. Check out their website to see a huge array of really sensational designs to make your space all warm and toasty.

abc kitchen: super tasty New Year’s Day dinner

I love the fact that I live just a few blocks from abc kitchen. Though its tough to just walk in and get a table, New Year’s Day proved to be lucky. My friend Bob and I languorously dined our way through toasts, salad, fish, and dessert. A perfect way to start the year, in my book! Photo shows a close up of the Crab Toast with Lemon Aioli. I don’t know how they toast the bread, but the texture is super soft and light, with burnt crispy crust, and comes to the table warm. Just sensational. See more of the meal we had, plus the new space added in the back of the restaurant here.

Gramercy Tavern: Work in Progress

I guess Danny Meyer took advantage of New Year’s Day to do work on the space, and give his employees a day off. I wonder what’s going on...these photos taken through the windows on New Year’s Day.

HAPPY NEW YEAR!!!

2010 was a fabulous year....see my favorite picks on FB, best BITES, best SALADS, best ENTREES, and BEST COCKTAILS for the year. And thanks to all who stop by...best of luck to all of you in 2011. See you next year!

Edi & the Wolf: Austrian comfort in the East Village

The owners of Michelin-star restaurant Seasonal have branched out to Avenue C with a cozy, relaxed wine bar. The space is reminiscent of a barn, whose ceiling mimics light filtering through the cracks (photo), accented with hipster Victorian accessories, and a cushiony, tufted banquette. I don’t know if it’s because of the holiday season, or because of being so warmly hosted by owner Eduard Frauneder, but people are flocking to Edi and the Wolf. Specially selected Austrian, Italian, French, German, Spanish, Hungarian and Argentinian wines and artisinal beers accompany excellent Autrian fare, served until the late hours. It’s a fantastic spot to end the night with a bit of upscale comfort food and coddling. See photos of the space and food here.

FIESTA TIME: Antojitos Cookbook

Party throwers looking for new ideas will get their fill from Barbara Sibley and Margaritte Malfy’s new book. Antojitos is jam-packed with Mexican small plate ideas, gathered from the homes and the streets of Mexico, where the authors have traveled. These “snacks” that were designed to be the bite that holds you over in between meals are perfect for parties—especially because they provide a good base for holiday cocktailing. At La Palapa in the East Village I tried the Crepas de Huitlacoche, which are corn fungus crepes—hearty, filling and delicious (photo). Head over to their east or west village locations for a NYC escape to Mexico City. Go with a crowd, the portions are enormous!

Asellina: Intriguing and Sexy New Italian

Just opened in the Gansevoort Park Hotel, Asellina brings a sexy, sprawling bi-level restaurant and lounge to Park Avenue and 29th. I stopped by last Friday to see what it was all about. We parked ourselves in the lounge with comfortable oversized chairs and fireplace to sample a few of the cocktail offerings before dinner elsewhere. The drinks were great, but the most astounding taste we sampled was the bite that accompanied our sipping. The stuffed Cerignola olives with roasted veal parmigiano and semolina crust (photo) was over-the-top delicious. I will have to return for a proper dinner. See more photos of the space and cocktails here. The space is cordoned off into 5 distict areas, but each one is open to the other, giving the vast space order, yet maintaining peekaboo, people-watching opportunities.

Beautiful Bottles Make Welcome Gifts: Part 2

Act fast, this bottle is available only through December. Belvedere Silver, the holiday edition, is clad in an eye-catching mirrored silver. Your host will be delighted to place this on the bar—front and center. For 600 years, Belvedere has produced their vodka using a special rye only found in Poland’s Mazovia region, mixed with purified artesian water, without any additives. Four-times distilling creates the smooth, creamy, peppery taste. The 750 ml size goes for $35. For an interesting champagne toast, mix 1 oz of Belvedere Silver, with 1 oz of cooled Earl Grey Tea, transfer to champagne flute and fill with champagne. ••• Be the first to show up with this in your party bag. Debuting in New York this month, Excellia makes it’s tequila by aging it in cognac and sauternes casks to marry the tastes with 100% Blue Agave. Reposado, Añejo and Blanco feature sophisticated flavor profiles ranging from wood and spices, to honey and fruit. I have been mixing the reposado with Peller Estates Vidal Ice Wine from Canada. One third tequila, two-thirds ice wine and lots of ice makes for a sweet, appealing after dinner drink. Would be especially great paired with cheese. 750 ml - $55-75 ••• Even beer is getting into the barrel-aging act. Bringing this along to your next gathering will definitely get a conversation started. Innis & Gunn ages their mulitple award-winning beer for a minimum of 30 days, then monitors each batch before allowing it to be blended, adding hints of vanilla, citrus and toffee. Available at Trader Joes, select Food Emporiums, Met Food, and Gristedes. See the website for bars that are carrying the brand, so you can preview the taste. Available in 750ml and 11.2oz., and 4-packs.

Get Lost in Space at Beauty & Essex

I marveled at the scope of the new restaurant and lounge from Stanton Social’s Chef Chris Santos. A former furniture store has been transformed by the designers at AvroKo to simulate a retro-50s cocktail lounge complete with gold fixtures. A pawn shop sits in front of Beauty & Essex, initially obscuring what phenomenal details lie beyond. From front to back is about as long as a city block, with 4 atmopheres to choose from. Up the grand staircase leads to DJ booth, and The Pearl Lounge whose chandelier dramatically drapes below an entire tin ceiling. In the ladies room downstairs, a lovely woman serves free champagne. To accompany the regalia, Chris Santo’s small bites will take center stage, with his take on comfort food from around the globe: grilled apple, bacon and blue cheese crostini with black pepper, truffle, and honey, steaks from Creeksotne Farms, beer battered lobster tacos with red cabbage slaw, jalapeno mayo. Incredible cocktails too. See more photos of the space and night here.

New Spot for Sipping: Cocktails at 1534

A talented team of mixologists have created a sweet little underground getaway—with drinks inspired by a French Colonial explorer and decor that feels a bit formal and a bit like a ‘40s cafe. Pre-opening we stopped in at 1534 to see what Raphael Reyes was mixing and tried the Tahitian 75 (photo), a blend of Hendrick’s Gin, Hibiscus syrup, fresh lemon juice, and topped with sparkling wine and edible candied hibiscus. Marshall Alteir was behind the bar at the opening, who slipped us sips of the talked-about Bang the Drum cognac concoction with oversized ice cube, and many other delights. See more photos here of the cocktails sampled and the space at 20 Prince St, between Elizabeth and Mott St, downstairs from Jacques.

New Amsterdam Market: Artisinal Offerings

A week ago I visited the New Amsterdam Market. I could just kick myself for not going sooner, as of December 19 the market will be closed until spring. Take advantage of this last chance to get stocking stuffers and goodies for hosting. The market features a nice variety of vendors: luscious baked goodies from Shandaken Bake, fresh pasta from The Ravioli Store, unique blended teas from Bellocq, and a vast array of meats and sausages (my weakness!). I did stock up on meaty goodies from Mosefund Farm, Dickson’s Farms and Meats, and Hudson Valley Duck Farm so when company arrives I can offer them smoked duck breast, fully cooked white sausage, and bratwurst. It is a tradition in my Slovak family to stock up on cold cuts, headcheese, and kielbasas for the holidays, so I was delighted to come across such amazing selections. Go to this market to eat! I warmed up my bones with a über-tasty pork sandwich from Porchetta, my friend Mina had a lobster roll. Plus I was able to sample bites of meat before buying. And, after sampling the Finnish rye from Nordic Breads (photo) I got two large loaves to store in the freezer. I can’t wait to go back and experience what’s happening next year, when they will be continuing to offer a great mix of vendors, themed weekends and foodie events. Located at South Street between Beekman St and Peck Slip. More photos here.

A Cake with a Kick: Full Spirited Flavours Prosperity Cakes

Looking to bring an amazing dessert to your next dinner gathering? Three sisters from Pennsylvania can supply you with the sweet that will have everyone raving. After their own families oohed and ahhhhed over their cakes for years, the sisters decided to combine their talents and showcase their fabulous liqueur-infused buttery cakes. Whether you choose the amaretto, limoncello, raspberry liqueur, or coconut rum cake, they will arrive beautifully presented in recycled boxes. They come in two sizes: the FULL serves 10 to12, the JUNIOR serves 2 to 4. Cakes can be served right away or frozen for up to 3 months. I suggest ordering one for your party, and a couple more for yourself, to have tucked away, just in case.

Dressed for Dinner with Kuhn Rikon

The Cook & Serve stainless steel pot will not only look great on your holiday table, the neoprene sleeve keeps food warm while protecting the table’s surface. Comes in 2-, 3-, and 4-quart sizes all with tempered glass lid, with slipcover sleeve in red, orange, chartreuse, or royal blue.