eco chic from Seasonal Living

The Nest Day Bed is the bean bag for the future. The exterior fabric is made completely out of recycled plastic water bottles, hand woven on traditional looms, and double bagged with polystyrene beads. This cushy pool-side lounge is resistant to the effects of salt water and chlorine and guaranteed not to fade, split or crack from exposure to the sun. It requires no special maintenance; dirt rinses away with a squirt of the hose. Best of all the lounge is 100% recyclable and free of toxic residue. $2,000. Check out Seasonal Living’s other outdoor items, such as their eco-cement planters. The Column Planter and Soho Planter’s concrete is a mix of natural sands and hemp-like grass, available in weathered grey or chalk white. These planters can also work as table side coolers with removable zinc liners. Party time!

Dinner at Desmond’s

A few weeks back I attended a fun event for the Royal Wedding at Desmond’s, so it was on my mind to return and sample some of Chef David Hart’s British fare. His menu features traditional classics with a twist: like Duck Shepherd’s Pie (photo right) and Tomato Bisque with Welsh Rarebit Croutons. If you are a meat lover, I can recommend the steak, which is accompanied with bone marrow (photo left), and the pork belly appetizer as exceptional. The space is also a knockout, combining a classic elegance with modern graphic touches. Although not large, the double-height ceilings and mirrored sections give it a great feeling of airiness and peace. See more photos from dinners and cocktails at this link.

EAT OUT SERIES: part one

Whether its on a terrace, in the park or backyard, it’s time to take entertaining outdoors.

Fyrkat Cone Grill

This adorable Martian-like grill won’t take up much space on your deck, but offers 2 levels for grilling, plus a battery-operated rotisserie. Based on a design from 1962, the cone shape supplies maximum heat—not to mention a maximum cuteness factor! The outside shell is made of enamel-coated steel and comes in red, orange, green and black, with chrome-plated steel legs and heat-resistant silicone handles. Available online at the Bodum store, for $179.95.

Grill incognito

For those totally pressed for space, Black + Blum have designed a clever solution. What looks like a terracotta pot, actually hides a charcoal grill, whose handle/tongs are stored in an opening on the side. Herbs can be grown on the top, ready to incorporate into your favorite rubs or marinades. Removing the top reveals the stainless steel grilling surface, with a spot for charcoal underneath. The inside of the pot is coated in ceramic to retain heat. Pot is 14.6” round, with a cooking area of 11.4”. Available directly from Black + Blum online for $124, or at The Brooklyn Kitchen, 100 Frost St @ Meeker Ave.

Keep it cold: IceOrb

Place the iceorb in your freezer before heading outside with food and beverages. Then use it to keep your bottle of champagne, dip, or say, ceviche, nice and chilled. The cute video on the Fusionbrands website shows you how its done. $16.

A Nod to the Royal Wedding

I seem to be in the minority of the people who were not interested the Royal Wedding. But that did not stop me from attending a cocktail party honoring it, sponsored by Beefeater and hosted by Lucy Sykes and Euan Rellie. The soiree was held at Desmond’s, originally a bank, whose space has been transformed into an elegant supper club. The space was decked out with British flags, a Beefeater at the door, and the hosting couple even cut a wedding cake and threw a bouquet in honor of the event. It was quite the swank affair, with a Beefeater Royal wedding punch served in glass tea cups, a special martini dedicated to the bride (seen in photo), and wrist corsages and boutonnieres were created on the scene by Hatch Creative Studio. See more photos of the evening here.

BRUNCH: Asellina and La Follia

I’ve been making a habit out of brunch lately. It seems like the best time to get together with friends, and have a little weekend vacation. Asellina, in the Gansevoort Hotel on 29th and Park has just added live jazz to its repertoire. It was so nice to sit near the open doors and hear the live sounds from the next room. The food is top notch, with some creative items on the menu, like seared tuna panini on the lightest, freshest bread, and baked eggs, Italian-style. We had to get (a few rounds of) the Prosecco Quartino with trio of juices (seen in the background of tuna panini photo): blood orange, peach nectar, and guava. See more photos of the food here, they will have you drooling. La Follia, on Third Avenue and 19th street, is the neighborhood spot I have been praying for. The owners of sadly defunct Irving Mill, of which I was a huge fan, have scaled down in size, but not on the food. The space is divided into two areas: a small dining area, and a casual wine bar. The pasta menu alone is a reason to stop there. I’ve been to brunch twice, starting with a traditional omelette, then going after my heart’s desire: the Carnivoro Panini with mortadella, soppressata, prosciutto, pecorino & arugula (photo below). There is no need for dinner! See more photos of the food here. 

On the Table

At the recent tabletop show at 41 Madison, there were goodies galore. My friend Frank and I explored the showrooms top to bottom to see the latest collections from Lenox, Dansk, Rosenthal, Guzzini, and more. Our timing was perfect—as we hit the brand new Michael Aram showroom there was a cocktail party just starting. So, while viewing the latest designs, we got to see the Aram serving trays in action. Frank kept diving into the grilled cheese with pulled pork, but my attentions were focused on the tea smoked chicken salad on wontons. Turns out, Michael Bick of Some Things Fishy Catering, Ltd was on the scene, and was generous enough to share his recipe. The combination of the spices were refreshingly unique (and exceptionally delicious), and the fried wontons lent a nice crispy edge. Michael recommends using lapsang souchong tea for its smoky qualities. If you don’t have a smoker, you can use a wok or large casserole pan with lid. Chef Cathy Shambly has some great step-by-step photos on her blog, Showfood Chef, that take you through the process. I once did a fish cooking class at the Institute for Culinary Education, and we smoked salmon in a similar way, using 2 roasting pans. Totally worth the effort! Photo above, Michael Aram’s Olive Branch napkin holder keeps things neat! See more photos of my tabletop picks and the party food here.

Tea Smoked Chicken Salad by Michael Bick

2 chicken breasts, raw

Marinade:
1 cup soy sauce
1/2 cup mirin
1/4 cup sesame oil
1 TB Nori Kome Furikake rice seasoning
1 tsp Shichimi Togarashi

Smoke Mixture:
1/2 cup loose leaf tea
1/4 cup sugar
1/4 cup rice

Sesame Aioli:
2 large egg yolks
2 TB dijon mustard
2 cloves garlic, peeled and chopped
2 TB yuzu juice
1 3/4 cups soy oil
1/4 cup sesame oil
1 TB soy sauce
1 TB Linghams sweet & spicy hot sauce
1 TB Nori Komi Furikaki rice seasoning

Salad Mixture:
1 red bell pepper, diced small
1/2 red onion, diced small
2 jalapeños, seeded & minced
2 inch-long piece of fresh ginger, peeled and minced
2 tablespoons pickled ginger, minced
2 tablespoons fresh cilantro leaves, minced

Marinade: In a non reactive bowl, mix ingredients together and marinate the chicken breasts for 1 to 2 hours.

Smoke Mixture: Combine ingredients and place in a stovetop smoker. Follow directions on smoker and smoke marinated chicken for 8 minutes. Remove from smoker and finish cooking in a 350 degree oven for 8 to 10 minutes. When cool, shred by hand (this is a big pain but worth it).

Sesame Aioli: Place yolks, mustard, garlic, juice, in blender. While blending, drizzle in both oils, until thick and mayonnaise-like. lt may need more oil. Season with soy, sweet chili, and rice seasoning.

Salad: Combine shredded chicken with all prepared vegetables. When you are ready to serve toss with Sesame Aioli.

Seen @ High Point Market

I recently visited North Carolina to see the latest at the High Point furniture market and was pleased to see artists and manufacturers using recycled materials in a variety of creative ways. It was also nice to see furniture still hand-made in America—tasteful, and sturdy. Photo left shows re-used Brazilian truck tarps from Grace and Blake covering benches and ottomans, photo right is a glimpse of some of the offerings from Busbin, who design and manufacture pieces of modern, yet classic furniture that can be handed down to the next generation. It was fun to get out of the city for a week or so, see more photos from the trip here.

Drinks & Ink: Tuaca Liquore Originale cocktails and tatoos

Tuaca Liquore Originale scoured the United States to find out who could make the most creative cocktail using their liqueur, in addition to sporting the coolest tattoo. The competition’s nine finalists came to NYC to show off their mixing talents as well as their extensive body art. I have to say I was immediately intrigued by the whole idea, and made sure to attend and photograph the contestants and try their wares. The judges were chosen from the tops in the spirit and tattoo worlds, Corey Miller, seen on LA Ink was on hand, as well as Todd Weinberger, the creative director of Inked Magazine, who awarded the winner with a photo spread in the magazine. Mixologist Jason Littrell and cocktail authoritarian Gary Reagan brought their taste buds in to vote. See more photos of the night here.

For the Birds: Bird Feeder for your Window

Have the joy of watching small birds gather right where you can see them. This globe, made of recycled plastic, sticks right to your window. The double-sided suction cup uses carefully selected materials, so it will stay on the window through the hottest and coldest temperatures. Designed by Urban Butik. $19.95.

One Flight UP: Millesime and Ai Fiori

This month, coincidentally, both hotel restaurants I went to were on the second level, accesssed by a grand spiral staircase. Millesime, located in the Carlton Hotel, has the ambiance of a fancy French bistro from the 1800s, blending elegant and casual touches. Our table looked down over the lobby, giving it an air of an opera box. Photo above left shows the newly opened ceiling with decorative glass and the raw bar in the rear, above right, grilled romaine, topped with smoked black cod, parmesan and lime (tasty!). More photos from the dinner are here. Ai Fiori was the more upscale of the two. Michael White’s menu focuses on Italian specialties served with a French twist. My friend Mary and I did 3 courses with wine pairings and were completely wowed. Photo below left is the Trofie Nero, an inky pasta with small bits of seafood and breadcrumbs, photo right, the entrance at the top of the white spiral staircase. There was a photo shoot just wrapping up as we entered, which explains why the bar stools are creating a barrier to the right. More photos of our dinner can be found here. If you are looking for well-designed, apartment sanctuary in the sky, check out the rooms at the Setai on Fifth Avenue between 36th and 37th streets. The rooms are ample in size, beatufully laid out, with every amenity.

Artful support: Japan

In support of the relief efforts for Japan, MOLO has added a big red dot to their felted wool hobo bag in a special limited edition of 50. Show your support for $150, by calling the Molo studio in Vancouver (+1 604 696 2501). The full proceeds will be donated to support Architecture for Humanity’s reconstruction efforts. This bag can carry a heavy load and doubles as a lantern with an energy-efficient LED light. This Friday, April 8th, 3.11 Project presents a silent auction taking place at Openhouse Gallery, from 6 to 9 pm, featuring NYC’s and Japan’s finest talent. The exhibition will feature more than 50 artists, displaying multimedia installations, painting, photography, and sculpture. It’s your chance to own some impressive art for less. One hundred percent of proceeds goes to Japan Earthquake Relief Fund via the Japan Society. See more information about the art at this link. 201 Mulberry Street. RSVP at rsvp@foundationworld.com

Wines of Israel: Don’t Pass them Over!

I went to a tasting back in November, and got to sample lots of very nice wines from Israel. I thought it would be a good time to mention some to bring along to your Passover seder, or, make up any excuse to celebrate with these fine selections. Barkan wines come from the Galilee region. The Altitude series are 100% Cabernet Sauvignon, whose labels refer to the actual altitude in which the grapes are grown. The +720 [meters above sea level] 2007 was good, but one you might want to hold onto till next year. A really superior choice, and my favorite of the entire tasting was the 2007 Barkan Reserve +624. Both cost around $40 a bottle. For a nice everyday, soft red, around $12 a bottle, go for the Barkan Classic Merlot-Argaman 2009, and you will not regret it! In the VEGAN category: I loved the 2007 Carmel Mediterranean, a mix of 5 grape varieties from the Shomron region. My tasting notes: like a fine Pinot Noir, feminine, soft, elegant; around $60 a bottle. My second favorite, especially for its bottle design, was the Carmel Appellation Cabernet Sauvignon Shiraz 2006 from Upper Galilee Region, which goes for around $27 a bottle. Dalton Winery is working on getting organic certification. 2009 Fume Blanc was a mix of 95% Sauvignon Blanc with 5% Viognier. A nice, light, summery taste, from the Upper Galilee region, great buy for $15 a bottle. The 2009 Estate Shiraz was a blend of 4 grapes, which gave it a deep berry, full flavor yet still light in the mouth with a peppery finish. Not bad for $18 a bottle. The 2009 Shiraz Reserve was at the top of the price range ($30) and the most elegant choice, very earthy, with its combination of 96% Shiraz and 4% Viognier, also from the Upper Galilee region. 

Modernist Cuisine: The Art and Science of Cooking

You’ve probably been hearing all about the series of books by Nathan Myhrvold (and co): Modernist Cuisine: The Art and Science of Cooking. Over three years, and a super equipped team went into the making of this book, testing cooking techniques and theories on the most scientific level. I recently attended a lecture with Nathan, hosted by Padma Lakshmi, at the National Academy of Science, across from the WTC site. Unfortunately, I ended up going a few stops into Brooklyn on the N train, so missed the beginning of the standing-room-only lecture. Fortunately, I did not miss the sample of the pistachio ice cream which was made without any dairy, using only the oils from the nuts themselves to create an ultra-nutty tasting treat. The 6 book set explores the topics of food safety, baking, braising, stewing, grilling, barbecuing, roasting, frying. The photos, alone, are enough reason to purchase the set, which feature appliances cut in half, to show the cooking within, food ballistics, and beautifully lit step shots. The set retails for $675, but is available on back order at Amazon for around $465. Check out the in-depth review at the New Yorker.

Head to the Downtown Oyster Fest

New Amsterdam Market will be officially opening on Sunday, May 1st, but you can get a jump on the festivities—and give the market your support by attending the SouthStreet Oyster Saloon, a fundraiser and revival of Oyster Saloons once found in all of New York’s public markets. Enjoy fresh-shucked regional oysters from special guest vendors like: April Bloomfield of The John Dory Oyster Bar, Alejandro Alcocer of green brown orange, Patrick Connolly of Bobo Restaurant, King Phojanakong of Kuma Inn, and the creative teams from Great Performances, Luke’s Lobster, and Neuman’s Caterers. Other goodies will also be on hand, including cask beers sourced by Beer Table. Saturday, April 9 on South Street (betw Fulton St & Beekman St) from 5:00 to10:00 pm. Tickets to the Oyster Saloon are on sale now at an early bird price of $50 for General Admission. If shucking is on your list of skills, the market is looking for volunteers, email: volunteer@newamsterdammarket.org

Say hello to Bai the superfruit energy drink

Owner Ben Weiss, immersed in the coffee business, discovered that the fruit encasing the coffee bean, normally discarded in processing, was loaded with antioxidants. This discovery inspired him to create Bai, a line of fruit drinks that have a little bit of caffeine, a little bit of sugar, and a little bit of exotic juice. About half a gram of the superfruit averages 2000 orac units which is 40 to 50 times more antioxidants than pomegranate or acai. I don’t know if it was the power of suggestion, but at a recent gathering, when mixed with Prosecco, I found the juices put me in a euphoric mood. The mixes are slightly sweet, much like a VitaminWater, and come in 140 calorie 16 oz bottles, or 10 calorie versions sweetened with organic Stevia. Usually, I cannot stand the taste of any of the low-calorie sugars, but these are quite palatable, and a great choice if you are looking to cut a few calories. Exotic fruits featured: Tanzania Strawberry, Mango Kuai, Jamaica Blueberry (the crowd favorite), Kenya Peach; and the low-calorie versions: Panama Peach, Sumatra Dragonfruit, Costa Rica Clementine, and Congo Pear (sophisticated). I mixed up vodka, the juice from a tangerine, a dash of Urban Moonshine organic citrus bitters, and filled the glass with the Costa Rica Clementine (see photo). At around 70 calories, I was feelin’ guilt free!

Quorn: meaty non-meat

I am a hard-core meat lover, but still am always on the lookout for meat substitutes for myself, and especially for my guests. Quorn makes a line of meat-like products, made from mycoprotein— a member of the fungi family, that’s high in protein, plus low in fat and calories. This ingredient successfully disguises itself as chicken, meatballs, and burgers, and can be found in the frozen food section. The texture is actually quite similar to meat, and has a surprisingly enjoyable taste. I grilled the Chicken Cutlets version for 7 minutes on each side, and chopped it up with herb salad, sprouts, yellow peppers, zucchini, scallions, and added mayo. After stuffing it into some puff pastry, I would defy anyone to say that it was not the real thing. (The buttery-ness of the puff pastry crust gave me the idea to do a chicken-pot-pie-type appetizer—will have to work on that.) The Meatballs could totally come in handy for impromtu gatherings, just heat them in tomato sauce, or sauté with onions and peppers in garlic and wine, and add to pasta, like I did.

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.