Japan Week

Japanese food lovers rejoice. Top talent from the cities’ restaurants and imported foods from Japan are on display at Grand Central Station over the weekend, along with chef demos and musical entertainment to celebrate Japan Week. Then from March 7th to the 11th Japanese restaurants around the city are supporting Dine Out for Japan by donating a portion of their sales to the Japan relief fund. Check the website to see which restaurants are participating, and to view dinner deals, like Kibo’s Prix Fixe Dinner for $35. I got to have a preview on Thursday night, and was truly wowed at the style, savory bites of food, and imaginative cocktails. Photo left: Chef Hirohis Hayashi from Brooklyn’s Hibino, Grilled Sake Lee Marinated Scallops wrapped in Daikon with Beet and Sake Kasu Sauce. See more photos of the night here.

Farm-to-Table Berkshire Blast: Chefs at James Beard House

Seven chefs created seven courses at a phenomenal dinner last night at James Beard House. Brian Alberg,  Executive Chef of the Red Lion Inn, and pioneer in the farm-to-table movement,  galvanized the crew to showcase their amazing foodstuffs, all created in the Bershires. I was amazed at how all the chefs worked together to pull together this meal featuring thier own pickled green tomatoes, beets, kim chi and pig’s feet, delicate charcuterie to die for, and preserves extraordinaire. What a delight to be able to experience a taste from all seven restaurants in one night. Photo above shows the first course: North Plain Farm/Blue Hill Farm Pigs’ Head Three Ways. (1) Porchetta de Testa, (2) Hickory-smoked Jowl, (3) Pickled Tongue—served with Salt-cured Lemon, Indian Line Farm Pickled Green Tomatoes, Community Cooperative Farm Pickled Cucumbers, Farm Girl Farm Pickled Beets & Quince Preserves from the chef’s garden.

Photo below: Brian chose for his ninth visit to JB house to create the most interesting non-dessert dessert I have experienced, featuring candied bacon from his own heritage breed pigs, a vanilla sweet corn panna cotta, grape must, and blue cheese popcorn with salad and sliced apples. See more photos of the ingredients, dishes in progress, and the evening’s festivities from inside the JB kitchen at this link.

Links to the participating chef/restaurants:

1. Nicholas Moulton, Mezze Bistro + Bar: created the hors d’oeuvres

2. Jeremy Stanton, The Meat Market: Pigs’ Head Three Ways

3. Daniel Hardy, Allium Restaurant + Bar: Arctic Char Crudo

4. Dan Smith, John Andrews a Farmhouse Restaurant: Roasted Squash & Ricotta Ravioli

5. Lester Blumenthal, Route 7 Grill: Rabbit with Squash Puree & Squash Butter

6. Joji Sumi, Mezze Bistro + Bar: Pork Roulade, Garlic Sausage, Pork Confit & Crispy Pig Ear

7. Brian Alberg, The Red Lion Inn: dessert

Berkshire Chefs @ JB House:15 seats left!

Before Farm-to-Table was even a phrase, chefs in the Berkshires were living it. On Friday, March 2nd, seven chefs will collaborate on an unprecedented feast of cured, smoked, canned, and preserved treats. Here’s a sneak peek at the some of the menu items:

—Nicholas Moulton (Mezze Bistro + Bar): Pork Croutons with Dried Cherry Tomatoes, Winter Kale & Mayo
—Jeremy Stanton (The Meat Market): Pigs’ Head Three Ways
—Daniel Hardy (Allium Restaurant + Bar) Arctic Char Crudo, Bok Choy Kim Chi, Shiitake Veloute & Shiitake Chips
— Dan Smith (John Andrews a Farmhouse Restaurant): Roasted Squash & Ricotta Ravioli
— Lester Blumenthal (Route 7 Grill): Rabbit with Squash Puree & Squash Butter
—Joji Sumi (Mezze Bistro + Bar): Pork Roulade, Garlic Sausage, Pork Confit & Crispy Pig Ear, Root Vegetable Puree & Pickled Vegetables
— Brian Alberg (The Red Lion Inn): Sweet Corn Panna Cotta, Candied Bacon, Berkshire Blue Cheese-dusted Organic Popcorn

See the full menu with sources, and purchase tickets, at this link. Photo above: behind the scenes at Red Lion Inn Chef Brian Alberg creates candied bacon. See more of Brian's prep shots at this link.

Portuguese Wine Tasting: 5 men from Douro

Douro, an area known for port, has five families that are intent on making a splash with their wines. The Douro Boys came to Manhattan armed with their selections, spawned in the scenic terraced vineyards that tower over the Douro river. Old fashioned foot maceration is still in use for creating some of the wines, the preferred method for releasing the juices without smashing the pits. The tasting was quite educational, see the details below.

QUINTA DO CRASTO

I liked nearly all of the wines from this winemaker. Winemaker Miguel Roquette is holding my top taste of the event, Vinha Maria Teresa Quinta do Crasto 2009, one of only 90 bottles produced. It’s available in select restaurants around the city. If you see it on a menu, get it! Also worth mentioning, Quinto do Crasto Touriga Nacional (very soft, complex, deep) and Quinto do Crasto Reserva Old Vines 2009 (elegant).  There was also a very nice white on the scene, very sparkly, with a lot of bounce, Crasto 2010.

QUINTA DO VALE DONA MARIA

Winemaker Cristiano Van Zeller seen behind one of my faves: the Casa de Casal de Loivos 2009, which I described as, “super sweet nose, smooth, even, light, elegant, soft,” and similarly, the Quinta Vale D. Maria Douro 2008, from the same vineyard.

NIEPOORT VINHOS

My favorite port of the tasting also had a super cool package. Porto Niepoort Vintage 2009. Very complex, very syrup-y. Charme 09 was one of the wines created by stomping. Complex, nice to drink, soft and round.

QUINTA DO VALLADO

Another fantastic port: More caramel than berry, clean, high-level, sophisicated. Vallado Adelaide Vintage Port 2009.

QUINTA DO VALE MEÃO

Super sweet, with a strong alcoholic feeling, my second favorite of the ports. Quinta do Vale Meão Vintage Porto 2008.

Serafina UWS debut

This restaurant is on a major expansion tour. No only have they just opened a new Serafina on Broadway and 77th, they have plans to open in Tokyo, Moscow, and Mumbai, spreading the taste of Italy with authentic Italian ingredients to all corners of the globe. The opening party was a melee of attractive, well-dressed, Italian-speaking guests who mingled and munched on pretty pastas and thin-crust black truffle pizza. Festivities began with a pasta-cutting ceremony, performed by the Consul General of Italy (who surprisingly happened to be a woman) Natalia Quintavalle. Gigi, a high-energy electric violinist entertained the crowd. Serafina UWS will be open for breakfast, lunch and dinner. I predict this will be a popular spot, because of its great location, comfortable vibe, and oversized banquettes. If Italian is not enough for you, attached to this venue is Geisha Table, a 23-seat eatery featuring sushi and an extensive sake list. I shall return... see more photos from the night at this link.

weight loss report

It hasn’t been all fun and games. Since the beginning of the year I have consistently restricted my daily caloric intake to 1200 or less calories. The only exception being my birthday—which I looked forward to for a week, dreaming about which cocktail I would order. 1200 calories is quite a lot of food. If you prepare all your meals, as I have been doing, it’s really not a problem to stick to the plan. What really gets tough, though, is GOING OUT!! I have put event attending to a minimum, and the ongoing Friday-night-dinner-series has been cancelled for the time being. Wine tastings are easy to get through, no swallowing allowed. At the Serafina opening I did not drink, and had exactly one bite of the two pastas, plus one small slice of pizza (I waited an hour for it!). Things would be a lot easier if my days were not packed with constant reminders of what I am missing. If I’m not designing a cookbook filled with luscious photos of food, I am on my Facebook page where I am surrounded by fantastic chefs and mixologists showing off their wares. Friends want to catch up, meet for drinks, have dinner. Don’t get me started with email! It seems like every 15 minutes another new product, restaurant, spirit, or festival is beckoning. But the good news is, due to working out like a mad woman, I am nearly halfway to my goal! And my clothes, once tight, are now hanging a bit. So, for the mean time, food and drink will have to remain a wistful musing. 

5th Annual New York Wine Expo: GO!

Here’s your chance to speak directly with your favorite wine makers and discover this year’s trends. The 5th Annual New York Wine Expo presents 170 wineries from around the globe, so you can sample offerings from local wineries and offbeat varietals that you’ll be adding to your regular repertoire.

I talked to Mark Oldham, author of Brave New World of Wine, and judge on The Winemakers, a PBS reality show featuring a competition between winemakers. You can meet him at the expo where he will be doing a seminar on the wines of the Rhône Valley. He gave me some advice on  tackling the show.

HHNYC: There’s a lot of wine being poured at this event. What’s the best way to do the show?
MO: This show provides you with a risk-free environment to experiment, so, as in my book, I encourage people to try some wines they are unfamiliar with. Or, pick 2 or 3 regions you love from the grand list. It might sound corny, but I usually carry some crackers in my pocket to reset my palate, in case I am not near any food.  

HHNYC: Which wine areas should we watch now?
MO: Greece, despite their economic troubles, will be well represented at the show. Their small producers continue to make wonderful wines and offer better values. Instead of your usual white, get a taste of Moschofilero or Assyrtiko. Showing up with a bottle of this at your next gathering will definitely impress your friends. (hhnyc: Check this website to learn more about Greek varietals.)
—Over the past 10 years the Finger Lakes have been steadily improving the quality of their wines. If you like Riesling, Gewürztraminer, or Pinot Grigio, you should try the wines from there. Red wine lovers should get a taste of the Cabernet Franc or Cabernet Sauvignon. (hhnyc: Check this article from the NY Times at this link to learn more.)
—Brazil will also be bringing some wines to the show. Like Argentina, they have a long wine making traditions. Go for the sparkling wines, or the Malbec.  (hhnyc: for more info click here)
—For another great value, and to taste wines with lots of flavor, sign up for my seminar covering the Rhone Valley. Since the area is warmer than Burgundy or Bordeaux, the wines have spicy, rich, “roasted fruit” flavors.

The show is held at the Jacob Javits Convention Center from March 2nd to the 4th (trade only on Sunday, March 4). For tickets, visit NewYorkWineExpo.com or call 800-544-1660.

to your health: cookbooks

Superfood Cuisine Cooking with Nature's Most Amazing Foods by Julie Morris
Lobsters for Leos, Cookies for Capricorns: An Astrology Lovers Cookbook by Sabra Ricci

Health seekers can delight in 2 new cookbooks. For those who are looking to incorporate the maximum benefits of nutrient-rich superfoods, Superfood Cuisine is the perfect guide. Learn what you can do with chia seeds—soaking them works as a thickener, with the added benefits of protein and fiber, in the recipe for Tomatillo Chia Salsa. Hemp Hummus blends chickpeas with hemp seeds, thus adding a complete protein and all three Omegas. Twist up a sugar craving with a Cabbage-Pomegranate Slaw sweetened with yacon syrup or No-Bake Brownies, made from dates, cacao and walnuts. Many of the recipes use ingredients from the company Navitas Naturals, whose company specializes in making beautifully packaged super ingredients. I was always tempted to buy them, but not sure what to do with them once I got them home. Problem solved! Julie Morris makes it easy to incorporate these unfamiliar foods into your lifestyle.

For those with an astrology bent, or just wanting some new healthy fun recipes, get a copy of astrologer and Celebrity Chef Sabra Ricci’s new book. Twelve chapters focus on the astrological element each sign represents. • Aries’ focus is on brain food—stay alert with Artichoke Heart Hummus. • The thyroid is the focus of the Taurus chapter, treat your bull friends to a tasty Zucchini Bread with Toasted Brazil Nuts. • Gemini represents the lungs, and the recipe for Grilled Mahi Mahi with Orange and Ginger Beurre Blanc will have everyone rapidly breathing. • Cancer’s focus is on the stomach—start off a meal with a Green Tea, Pineapple, and Ginger Martini for Two. • Leo brings heart-happy recipes to the mix, with Heirloom Tomato and Bufala di Mozzarella Napoleon. • Virgo offers recipes for soothing the nervous system, as seen in Grilled New York Strips with Portobello Mushrooms and Horeseradish Sauce. • Kidneys are the focus for Libra. Get assistance with Roasted Cauliflower and Maui Onion Gratin with Smoked Gouda. • Scorpios’ reproductive organs can benefit in more ways than one with the Caviar Party for 2. • Sagitarius’ livers will thrive on the Lobster Guacamole. • The bones of the Capricorn stay strong with Pumpkin-Bran Muffins with Pepito Seeds. • Aquarians can get their blood pumping with a Creamy Coconut-Carrot Soup. • Pisces’ immune system gets a bonus from Crab Cakes with Julienned Mango and Red Pepper Aioli. •  The book also contains fun facts about each sign, how they like to cook, and what kind of guest they make at a dinner party. A totally fun read.

Before the Purge: International Spirits Competition, Veritas, 5 Ninth, Rouge Tomate

December, as usual, turned out to be a party-packed month with opportunities for feasting galore. Since I knew come January I would be operating in a different mode, I might have been a little extra indulgent with my choices. Here are the highlights of my adventures: tastings at the New York International Spirits Competition held at Brooklyn’s new distillery, where I discovered some unique spirits; Magnum Monday at Veritas’ dinner with $25 glass of exquisite wine; cocktail samplings from the launch of the new and SO improved 75th Anniversary Mr. Boston Official Bartender’s Guide, which should be mandatory literature at every home bar; a holiday party at Junoon; dinner at Rouge Tomate; and the finale, New Year’s Eve celebratory dinner at 5 Ninth (photo above)—where the Pan Roasted Black Cod served with Pureed Celeriac, Leek Veloute, Tarragon and Chili Jam was unforgettably delicious—and gets my vote for top 5 best tastes of 2011. See details below plus more photos at this link.

 

The New York Distilling Company, also has a bar connected to it. Stop in at Shanty for a full range of cocktails and a distinctive selection of craft brewed beers.

At Veritas, I chose the Maple-Brined Wooly Pig with charred tomato and wilted butter lettuce to go with my glass of Clos des Papes 2001.

This cocktail by Jonathan Pogash is one of the many found in Mr. Boston Official Bartender’s Guide. I made sure to serve a version of this to my guests around the holidays.

Candied Apple Martini

1 oz Plymouth Gin

1/2 oz Grand Marnier

1/2 oz Cinnamon Syrup

1/2 oz fresh lemon juice

3/4 oz apple cider

Shake with ice and strain into a chilled cocktail glass. Garnish with apple.

(I just used ground cinnamon, but to make the syrup: Boil 1 cup Demarara sugar and water. As soon as water boils add 4 cinnamon sticks. Simmer for 5 minutes. Cool, strain and refrigerate for up to 3 weeks. The batch at the party also had a little bit of Amaretto in it. Very holiday-ish!)

The bread at Junoon is amazing! This one is the Garlic Naan. Head over to 24th street to try their seasonal specials. 

Rouge Tomate was probably the healthiest stop on my party-line. We ordered the Seasonal Toasts: Wild Mushroom cow’s milk ricotta, leek, thyme; Heirloom Cauliflower basil, pine-nut, beldi olive; Spaghetti Squash peekytoe crab, apple, jalapeño

Zutto: Japanese Pub and more

A neighborhood sushi spot that has served Tribeca for over 30 years has gotten a tasteful makeover. At Zutto, the friendly vibe remains, but the menu has been totally upgraded to cater to the sophisticated tastes of today. The streamlined space now holds a grand communal table, perfect for experiencing the new pub fare and other Asian specialties. I got to have an extensive sampling of Chef Josh Smookler’s new menu, and I was totally wowed! Whether you want to warm up with a generous serving of top-notch ramen, snack on tasty hirata buns with decadent slabs of short rib, pork belly, or kobe beef, (also portobella and tuna), or just cut into a juicy steak frites, you will not be disappointed. Get to this spot before everyone else hears about it! Photo above shows the Seafood Ramen, photo below the Portobella Hirata Buns. See more photos of our meal at this link, and do order dessert, if you are so inclined. I had a bite (or two) of all four, and especially loved the Fromage Blanc “Cheese Cake” with coconut milk and graham cracker.

Starting the Year on 1200 Calories a Day

Unchecked grazing over the last few months has taken its toll. Extreme measures were in order. Starting January 2 of this year, I have been on a health regimen, and am determined to reduce my weight, get in amazing shape, and come up with the least objectional way of doing it.
Here’s my plan:
Eat 1200 calories a day: To keep myself on track, I am photographing everything I eat and counting calories with the help of an iPhone app. I am also working out with my trainer Eddy 5 days a week and running in between our sessions. See photos below of my regimen, and I will keep you posted on my progress. To be continued...

SPIRITS OF THE HOLIDAYS: Best Bottles to Bring to the Party

Spread the holiday cheer with these unique choices, your host will thank you! (1) Spicy and sweet, with perfect flavors for the holidays, The King's Ginger was created in 1903 to warm and energize His Majesty King Edward VII. Delightful by itself as an after-dinner sip, or even more wonderful mixed with vodka or gin, the flavor is reminiscent of a candied, citrus-y ginger. Around $37. (2) No.3 London Dry Gin offers traditional gin lovers something to cherish. The No.3 refers to the address on St James’s Street, home to London’s oldest wine and spirit merchant (since 1698). No.3 also refers to its three fruits: Juniper, orange peel, and grapefruit peel—and three spices: angelica root, coriander seed, and cardamom pods. Check out the website for a beautiful cocktail video for making the perfect martini. You may leave the music playing while you are busy in the kitchen with holiday cooking. Around $37. (3) For those loving complex spirits, Bols Barrel Aged Genever fits the bill. Traditional genever, thought of as the original spirit, starts with a triple distillate of rye, wheat and corn, and is then blended with botanicals (hops, cloves, anise, licorice, ginger, juniper and many others). The barrel-aged limited edition is subsequently aged in French oak barrels, resulting in an an herbalishious-cognac-like taste. Around $50 (4) The Bitter Truth Apricot Liqueur is a preserved, sweet taste of world-class sun-ripened apricots—combining apricot juice and apricot schnapps together. Works as a fantastic addition to cocktails. Try the super Austrian mix of flavors in the cocktail below. Around $28.
HOCK MARTINI
1.5 oz Riesling Wine
.5 oz Gin
.25 oz The Bitter Truth Apricot Liqueur
1 dash The Bitter Truth Lemon Bitters
Stir in mixing glass with ice & strain in a cocktail glass.

Bolthouse Farms NOG: Low Cal Egg Nog at The Wayland

Bolthouse Farms NOG Your guests will thank you for serving egg nog with 60% fewer calories and 83% less fat—but that tastes just as sweet. Bolthouse Farms presents its limited-edition Holiday Nog with only 80 calories per 4 ounce serving. Available around the city, check the website for a store near you. I got to sample it at The Wayland, newly opened on Ave C, a cozy corner spot with bar bites by owner Rob Ceraso, and cocktails by Brian Hawthorne of Cocktails in Motion. See photos and cocktail recipe below.

CHRISTMAS ISLAND
1.5 oz Bolthouse Farms Holiday Nog
1.5 oz light rum
1.5 oz pineapple juice
dash of Angostura bitters
sprig of mint for garnish
optional: teaspoon of dark rum
Combine all ingredients in a cocktail shaker. Shake wll with ice, strain into a tall glass over crushed ice, garnish with a sprig of mint, and teaspoon of dark rum, if desired.

TREAT YOUR GUESTS: Liquid Chocolate

Cask & Cream Chocolate Temptation
Thrill and delight your friends’ sweet tooth, with an after-dinner sip of Cask & Cream Chocolate Temptation—an absolute taste sensation. This delicious cream liqueur blends rich, dark chocolate flavors and a touch of brandy. Serve it up straight, over ice, in coffee or over cake or ice cream.

Art in the Age organic SNAP liqueur: Ginger Snap in a Bottle

Art in the Age organic SNAP liqueur Following Pennsylvania Dutch roots, the makers of Snap created their organic liqueur with the taste of old-fashioned ginger snaps in mind. Warm up guests with Snap in a mulled apple cider (see recipe below), or wow your guests with a batch of Snap Caramels. Lots of other recipes and merchandise on their adorable, foodie website—learn more about this wonderful brand here.

MULLED APPLE CIDER
1/2 gallon apple cider
Zest and juice of an orange
1 each piece of fresh ginger, peeled and sliced
3 cinnamon sticks
6 anise pods
1 Tbsp of whole cloves
SNAP
Combine all the ingredients, except for the Snap, in a pot, cover and heat over medium-low for about 20-30 minutes. Pour a shot of Snap into a heat-proof glass and top off with the warm mulled cider.

TREAT YOUR GUESTS: Decadent St. André

Fill up your guest’s bellies with a cheesy-oniony dip. Incorporating St. André’s intense taste and rich offering of 70% butterfat will have the brie-lovers going wild. Or just put this pretty wheel out for guests to help themselves. (Let the cheese sit out for an hour before serving, to show off its melty goodness.) The recommended pairing: beer or bitter ales.

SAINT ANDRE THREE ONION-JALAPENO DIP
by Chef Ash Fulk
Serves 8
1 lb Saint André cheese
4 oz sour cream
1/4 cup heavy cream
2 Spanish onions, diced and caramelized
1 bunch chives, chopped
1 roasted jalapeno (seeded and diced, please use gloves)
1 bunch scallions, chopped
juice of one lemon
salt and pepper
1/4 cup toasted pine nuts, crushed
Dice Saint André. In a food processor, pureé cheese, sour cream and cream. Add caramelized onion and pulse until incorporated. Dip should be thick, but not so thick that it would break a celery stick. Fold in chives, jalapeño and scallions, finish with a little lemon juice, salt and pepper. Top with toasted pine nuts. Serve with carrot sticks, celery sticks, asparagus, and green beans.

HOLIDAY HELPERS FOR YOU: Hand Writing

Say “Thank You” or drop an attention-getting personal note this holiday with Trina Turk’s collection for Dempsey and Carroll’s Blue Ogee. The clean, geometric shapes and fresh colors say “winter” and “holiday” without going the traditional route. Handmade cards feature a raised blue diamond on thick paper with beveled blue edge. A box of ten cards with gorgeous lined envelopes goes for $65. A portion of the proceeds from the sale of these cards benefits PS Arts, a non-profit organization committed to improving children's lives through arts education.

HOLIDAY HELPERS: Nawgan—Drink to Think

Have a tendency to forget? Pass on the soda and put Nawgan on your list of items to help get you through the hectic holiday season. Created by a professor of neuropsychology, its blend of natural-occurring chemicals combine to enhance concentration and focus. The drink is also low in calories. Comes in caffeinated, Red Berry (my favorite), Tarocco Orange (mild-tasting) and caffeine-free Berry. Available online, $49.99 for a case of 24 cans plus $12 shipping. I was doing a little experimenting, and came up with this cocktail combo: No 3 Gin, plus a little Bitter Truth Violet Liqueur, and half a can of Red Berries Nawgan.

HOLIDAY HELPERS FOR YOU: Edible Gifts

Gourmet Gifts:100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style
This book is loaded with great recipes for gifting, plus creative ways to package and present to your host. The recipes fall into a gamut of categories, like Hazelnut Brittle, wrapped to look like vintage letters, Whole Preserved Lemons stored in jars with instructions attached, and Rose Petal Vinegar (as seen in the photos). Dinah Corley takes into account foods that ship well over a long distance, and how long items will last. Check out the website for behind-the-scenes photos on her blog and more about the book.

HOLIDAY HELPERS FOR YOU: French Techniques

The Bonne Femme Cookbook: Simple, Splendid Food that French Women Cook Every Day
I saw tons of recipes that were perfect for entertaining in this book by Wini Moranville, who brings the spirit of the French lifestyle with her recipes inspired from spending summers at her house in France for the past 15 years. The easy techniques and speedy preparation will have you choosing to make one recipe after another. The following recipe would be a welcome hostess gift, or be great to have on hand for the holidays—the crackers keep for a week refrigerated (tightly covered), or up to one month in the freezer. 










Comté-Walnut Crackers
Makes about 24 crackers
1 cup shredded Comté, Gruyère, or Emmental cheese, at room temperature (about 4 ounces)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons finely chopped fresh parsley or chives, or a combination
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Freshly ground black pepper
3/4 cup all-purpose flour
1/2 cup finely chopped walnuts
1 tablespoon ice water, plus more if needed
1. In the bowl of an electric mixer, mix the cheese and butter on low speed until combined. Add the herbs, salt, cayenne pepper, and a few grindings of black pepper; mix briefly to combine. Add the flour and mix until crumbly. Using a wooden spoon, stir in the walnuts. Sprinkle the ice water over the mixture and toss with a fork to combine. If needed, add additional water, 1 teaspoon at a time, until the dough clings together.
2. Gather the dough into a ball, place the ball on a clean, flat surface, and shape it into an 8-inch log. Wrap the log in plastic wrap and refrigerate until firm, at least 2 hours and up to 24 hours.
3. Preheat the oven to 350°F. Line two baking sheets with parchment paper (or lightly grease them).
4. Using a very sharp knife, cut the log into 1/4-inch-thick slices. Place the slices 1 inch apart on the sheets and bake until golden brown, 10 to 12 minutes. Cool the crackers on the sheets for 1 minute, then transfer to wire racks to cool completely.

CONSUMABLE HOLIDAY GIFTS: Artisanal Cheese

Artisanal, reknowned for its cheese selections, has sophisticated packages perfect for sending to the turophiles in your life. Choose from one of their interesting categories—Best of Paris, Italian Collection, Exotic & Rare Cheese Collection, Red Wine Collection, more—or have a custom selection created just for you. Each package comes beautifully wrapped and includes not only a sampling of the world's finest artisanal cheeses, but also the perfect accessories and accompaniments. They also offer a Cheese of the Month edition, which you can subscribe to for 3 months, 6 months, or a year, for $55 a month.

CONSUMABLE HOLIDAY GIFTS: Maine Lobster

Lobster lovers can get the best and sweetest specimens direct from Maine. GetMaineLobster.com specializes in overnight delivery of fresh caught live Maine Lobsters as well as a variety of other Maine goodies like crab or lobster cakes, lobster pie, mussels, clams, clam or seafood chowder. Now there’s an interesting package to recieve!

CONSUMABLE HOLIDAY GIFTS: Meat from the Farm

The Frost Family Farm Heritage, headed by Prescott Frost, great-grandson of the American poet Robert Frost, continues a centuries long tradition of family farming. Prescott is deeply committed to changing the current unhealthy factory-farm system in use today. Their USDA Certified Organic meats, come from animals fed on grass in the Nebraska Sandhills—not corn, and without hormones or antibiotics. These fine, flavorful meats can be ordered online. What meat lover wouldn’t be thrilled to receive the Filet Mignon (8oz for $21), or the NY Strip (12oz for $24) or the best All Beef Hot Dogs (12oz for $7.50). For those who are very deserving, there’s also a Gift Package which includes 2 Filet Mignon, 2 NY Strip, 4 Rib Eye, 6 Ground Beef, 2 packs Hot Dogs (at a savings of 24%) for $199.

hip HAPPENINGS: New talent at Lani Kai

Lani Kai, THE destination for tiki cocktails and scene has a new chef. Chef Sawa (formerly at Good Fork in Brooklyn, and sous chef at Annisa) has reimagined and elevated the menu, adding a Polynesian flair to her style of New American cuisine. You can practically taste the food looking at the gorgeous photos from Doron Gild. Why not sample the menu on a Monday night, and enjoy the latest cocktails from guest bartenders. Here’s the latest lineup:
DEC:12th—Damon Boelte; 19th—Brother Cleve
JAN: 9th—Jackie Patterson; 16th—Thomas Waugh; 23rd—Dale DeGroff; 30th—Rob Fuentevilla
FEB: 6th—Allen Katz; 3th—Tiki Monday All-Stars (Richie & Lynnette, Adam & Joe, Kearns & Phil, Wrigley & Menite, Julie & Brad); 27th—Eryn Reece.
MAR: 5th—Marcos Tello; 12th—Julie Reiner; 19th—Cabell Tomlinson

top photo: PuPu Platter: Okonomiyaki (classic japanese street food)—crispy pancake with cabbage, bean sprouts, and house-made spam, topped with bonito flakes and a drizzle of okonomi sauce; Char Siu Baby Back Ribs—roasted in chinese barbeque sauce, garnished with crushed macadamia nuts and scallions; Escabeche Tacos—red snapper, cabbage salad and grilled pineapple salsa, served in wonton taco shells; Crab Wontons—lump crab mixed with mascarpone cheese in a crispy wonton, served with mustard sauce; Huli Huli Yakitori—grilled chicken skewers marinated in a house-made huli huli sauce.














Loco Moco: Crispy Japanese rice cake topped with a spiced beef patty, fried quail egg and demi glace – a riff on Hawaii’s traditional surfer dish

Short Ribs: Pineapple braised short ribs served with purple rice, sauteed baby bok choy and fresh horseradish gremolata.

Oyster Sliders: Fried oysters on a brioche bun with spicy mayo and pickled ginger.

hip HAPPENINGS: New talent at Michael’s Restaurant

If you are in midtown admiring the windows on Fifth Avenue this holiday season, do stop in at Michael’s, whose menu and bar has gone through a complete overhaul. At the bar you will be treated to Michael Flannery’s repertoire of cocktails. My favorite, Eve’s Temptation, is a mix of Louis Royer VSOP Force 53 Cognac, Marie Brizard Curacao liqueur, Benedictine, fresh lemon juice, and an apple cider reduction (see photo). If you are in the mood for a great glass of red wine, I highly recommend The Malibu Vineyard 2008 Pinot Noir, which is one of the nicest sips I have had lately that is available by the glass (remarkably, it is actually grown in owner Michael McCarty’s backyard in California). There are some interesting bar bites, such as spicy Korean tacos, and a crispy oyster trio, if you get hungry. Then, if these bites inspire you to order dinner, you can explore Chef Kyung Up Lim’s full menu, which adds a fine touch to classic dishes. For appetizers, try the Roasted Heirloom Carrot Salad, or comforting Veal Sweetbread served with creamed spinach. A fantastic choice for the entree—the Grilled Mediterranean Branzino (photo) served with forbidden black rice, haricots verts, pesto, and a cabernet sauce. See more photos from our dinner at this link.

Sale: lighting from Artemide

Light up your space for the holidays. Artemide presents the Holiday Collection with savings of UP TO 30%. Nesso (pictured in red) would certainly make the scene festive, as well as Castore, the beautiful hanging globes.

when: From November 1st through December 31st 2011
where: available in all Artemide showrooms and dealers. Click here to locate the nearest Artemide point of sale.