Spring Dining Highlights: The Toucan and The Lion; The National; Serafina MP opening; Acme; Fedora

As usual, NYC’s dining offerings do not fail to thrill and impress me. Plus there is a place to suit every mood and budget. The Toucan and The Lion is a bare bones east village spot, offering great bites at a great cost. Good spot to share a bunch of small plates. I find the bar offerings at The National totally cost-effective when eaten as dinners, especially the over-sized potion of delectable ribs. Serafina, now in meatpacking, even bottles their own wines to go along with their affordable, and wonderful Italian specialities. Discover 3 floors of cool, raw space with quirky art. If you are feeling adventurous, head to Acme, where the Scandinavian menu will surprise you as each plated item appears. I totally recommend the foie gras dish from the Raw menu (photo above), you will never forget the taste. Relax in the vast space with plenty of spots at the bar for dining (photo below). Fedora offers a slice of old New York atmosphere, with super friendly service, and really great fare. Go there to meet and mingle with other food afficianados, and you will also get a super cocktail. More photos on my FB page, click on the links for each place to see them.

ICFF: Top Picks from the Show

In mid-May Manhattan got a dose of furniture and accessories design influx from around the globe. As usual, the International Contemporary Furniture Fair did not disappoint. View highlights below...

Salt and Pepper grinders from Nick Munro. Can be purchased through the website, or at Bloomingdales. He also has a wonderful smoked glass ice bucket to dress up the bar.

Puff Buff, designers from Poland, created this airy, bubble-like structure out of inflatable spheres with  LED light points inserted. I want one!

Be-jeweled sinks from Linkasink. The jeweled stopper can be attached to the top of existing drain pieces and removed and cleaned in a dishwasher. Novel!

Porcelain Dinnerware from Daniel Levy in soft pastels. I like the contrasting shapes.

Marc Trotereau, on the left, stands below his green light frame. He devised a way to weld 3 pieces of wire together, see his lights on the back wall, center photo. Also in this booth, Pierre Ospina created a sensual, organic pole lights, wrapped in silicon, with LED bulbs seen in close up on the right.

Trove Wallpaper features some very cool designs and some innovative manufacturing methods. The “paper” on the right is made from powdered marble and limestone, thus saving trees from being cut. Their eco-friendly process also uses no water (so no wastewater pollution). The surface is smooth, like suede, and cool to the touch.

Al-Hamad Design featured a super geometric parallelogram duet. I love the spirit of this.

The Luxury Planter Collection’s Sorbet Collection in gorgeous pastels. Planters are stainless steel coated in automotive paint.

Lightweight aluminum planters from Phase Design help to support and frame plantings.

Stickbulb lights by Rux Design take a single unit and position it in a variety of ways.

Dishes from Tse & Tse went from vintage to modern. From France.

Comical and colorful lamps from Ameico.

Glass-blower Tracy Glover poses beneath her dreamy light.

John Beck blasts his sheet of steel before forming it into the Beatty Light. The bullet holes create pretty pinlights for a subtle effect.

SUMMER SIPPING: Greek Wine

I was not a big fan of Greek wine until I tried this one. Santorini from Santo Wines is 100% Assyrtiko, which has a lightly citrus quality, balanced by dry, mineral tones. Imagine a wine as beautiful as the island it comes from. Around $20 a bottle.

SUMMER SIPPING: Organic Prosecco

Start summer off without any chemicals in your wine. Pizzolato Fields Prosecco is made from handpicked 100% certified organic Prosecco Grapes. Dry, crisp and refreshing, with some honey and citrus notes, it costs a mere $13.99 a bottle. The wine is imported by Natural Merchants Selections who select superior wines from Spain, Italy, Austria, Germany, France, Greece and Portugal, which are grown in unique organic terroirs. Check out their other selections at the website.

March Un-Madness: Alison Eighteen

The crazy month of March included 80 degree weather and many adventures. One of my favorite new discoveries is Alison Eighteen. I stopped in early one evening on my way home and was delighted to find an expansive, subtlety designed space and a wonderfully-warm staff. My eye did catch the charcuterie carving station on my way in, so I made sure to have a sampling, including some Mortadella (one of my favorite indulgences). This is definitely a spot where you can chill out after work in a low key environment, and enjoy some excellent food. Appetizers include an ample portion of mussels in a slightly creamy broth—the perfect bar snack. The front of the restaurant has a lounge area in front, long bar with banquettes opposite (and enough space in between). The dining room in the back (photo above) has perfectly spaced tables and sweet appointments. The crowd seems to like to dress up a bit, adding to the elegance of the atmosphere. Opening soon, is an enormous downstairs lounge with piano, available for private parties or for just hanging out. Also in this month’s report: a super dinner at Super Linda, Bob’s birthday at A Voce, a delightful diversion at Bowery Diner, an excursion to Darien, CT, and a viewing of fabulous art. See more photos at this link. Photo below: 18th street between Irving and Third Avenue in full bloom.

Austin in 4 days

A wedding brought me down to Texas in mid-March, the same time the SXSW festival was going on. Loved the area and plan to go back when I have more time to explore—and when there is less craziness. Due to hotels being booked a year in advance had us to staying outside the center of the action, so we were only able to catch a few glimpses of the downtown, but managed to squeeze in a few treats around the wedding festivities. A pre-wedding Latin dinner was had at La Condesa (photo above). Rehearsal dinner was held at Chez Zee, a cute spot north of the city. Recovery brunch was appreciated at Moonshine (photo below). It was a beautiful time to visit, the weather was ideal, just warm enough to not wear a coat, just cool enough to make it comfortable. Pretty Bluebonnets (the Texas state flower) were seen all over the place. See more photos of the trip at this link.

Forager’s City Grocery

This little grocery makes me wish I still lived on the west side. I popped in on opening day (March 9) to investigate what goodies would be available and was not disappointed. There is a fantastic array of fresh organic vegetables from the Foragers’ micro-farm in Canaan, local meats aged in-house, charcuterie, pantry items, cheeses, herbs, and teas. But, like most New Yorkers, I was delighted to see a vast selection of prepared take-away foods, like rotisserie chickens, foccaccia (the mushroom came home with me, as I had guests stopping in for a glass of prosecco later), and lots of cute sandwiches. Adjacent to the grocery is Foragers City Table. Chef Douglas Monsalud, known for his whimsical approach to farm-fresh cuisine at Kitchenette, Fog City Diner and Betelnut in San Francisco is taking advantage of all the grocery has to offer. He and Executive Chef de Cuisine Ross Gill will focus on a modern interpretation of classic Asian dishes. Inventive cocktails, local beers and an eco-minded selections of wines on tap will be on hand to go with the food. Foragers City Table is now open for dinner only, but is gearing up to serve breakfast, lunch and post-work bar snacks soon. See more photos of the grocery at this link. I will follow up with the cocktail report asap. Located at 300 w 22nd st @ Eighth Avenue.

Le Palais des Thés Cocktails for Spring

I love the idea of using tea as an ingredient in cocktails. First off, you have the ability to create gallons of mixes, straight out of your cabinet. Secondly, the antioxidants and subtle flavoring make for really nice combinations. As a bonus, the teas from Le Palais des Thés come beautifully packaged, and would be a standout presence on your bar or table. The company Le Palais des Thés began life with fifty tea enthusiasts wanting to guarantee the freshness and quality of their teas. They make regular visits to their tea estates to maintain local farming methods and to appreciate the rich cultures surrounding them. While traveling the world in search of rare teas, they discovered the leaves for making Fleur de Geisha in Japan, a refined green tea flavored with cherry blossoms, and Thé du Hammam in China, a green tea flavored with berries, rose, orange flower and green dates. Both these teas have a delicate balance of fruitiness, and work well in a cocktail. Important note: when brewing the teas, do not let the water come to a boil, as it will create a bitter tasting tea. If you are a tea enthusiast, I highly recommend purchasing Cuisinart’s temperature controlled tea kettle. Otherwise, keep an eye on your pot. When bubbles just start to form at the edges, remove from heat and prepare your brew. Photo above: the Fleur de Geisha cocktail, below: Champagne with Thé du Hammam

Fleur de Geisha Cocktail
This tea was inspired by the Japanese Hanami tradition of viewing cherry trees in bloom. Sho Chiku Bai Ginjo Sake was used to make this cocktail, but you can substitute any other that is meant to be chilled, with a fruity smooth taste. The bottle does have the cuteness factor. 
About 5 servings
4 rounded tsp (or 4 tea bags) Le Palais des Thés “Fleur de Geisha” tea
12 oz spring water
2.5 oz sake
2.5 oz pink grapefruit juice
3½ TB cane sugar
1.5 oz Triple Sec
ice
pinch of ground ginger
Infuse the tea in the simmered water for 3 minutes. Filter the leaves, let cool, then chill in the refrigerator for a half hour. When the tea is chilled, place into a cocktail shaker along with the sake, pink grapefruit juice and cane sugar. Shake. Add Triple Sec and a few ice cubes. Shake vigorously until the outside of the cocktail shaker appears wet. Garnish each glass with a tiny pinch of ground ginger and serve immediately.

Champagne with Thé du Hammam
The flavors in this tea evoke the characteristic fragrances used in a hammam.
About 5 flutes
3 rounded tsp (or 3 tea bags) Le Palais des Thés “Thé du Hammam”tea
10 oz spring water
10 oz Champagne
2 TB  peach liqueur
Infuse the tea in the simmered water for 3 minutes. Filter the leaves, let tea cool, then chill in the refrigerator for a half hour. Put chilled tea and peach liqueur in a cocktail shaker and shake vigorously. Pour into flutes about half way, and top off with well-chilled Champagne.

FFerone Glasses: The Revolution Collection

Place your beverages on a different kind of pedestal. The award-winning glasses and bowls from Felicia Ferrone’s Revolution Collection create perfect geometric worlds for wine, water, soup, or ice cream. Flip each one over to get a different capacity (one way to assert portion control!). The pieces are hand-blown borosillicate glass, made in the Czech Republic, a material which is oven, microwave, freezer, and dishwasher safe. Items can be purchased directly through the website, via an ultra cool interactive photo. Wine glasses, $84 for a pair, Champagne Flutes, $79 for a pair. Photo above shows part of the collection, photo below, Felicia Ferrone at the Gift Show standing before her design.

La Tartine Gourmande: Recipes for an Inspired Life

Want to escape to an ideal world where all the food is pretty, and the landscapes are to-die-for? Take a look at La Tartine Gourmande for inspiration on cooking (and for taking a trip somewhere!) Béatrice Peltre, a photographer, stylist, and food lover, brings all her talents together in this lovely book. Her recipes typically focus on one amazing ingredient, and are healthy, and simple to create—but mostly, look tantalizingly delicious. Take a peek at this piece in the New York Times, which highlights the video created to promote the book. Well done. You can see a sampling of the book on Amazon, or visit the blog for sample recipes and tons of beautiful photos. Enjoy the trip!

Scottish Artist Rory Donaldson: Shared Roadway Ahead

Before you head out for dinner tonight, stop in at the Winkleman Gallery to see Rory Donaldson’s new series of photos. I am a proud owner of two of Rory’s pieces, and am extremely excited to see the new work, which he calls the “RDX series.” Rory is pushing further the concept of digital photography, so much so, that you could not imagine his work was not done by hand. This painterly technique, complemented by his extraordinary sense of color is astonishing to view, provoking a thoroughly emotional response. When the pieces are viewed up close, you see the remnants of the original photos, which come as a total surprise. I had a preview of some of the pieces in their early stages, and was blown away by the creativity behind each one. To learn more about how Rory goes about creating these beautiful abstracts, go to this link. SHARED ROADWAY AHEAD opens tonight from 6:00 to 8:00, at the Winkleman Gallery, 621 West 27th St. between 11/12 Aves, on the ground floor. If you can’t make it tonight, the photos can be seen through April 21, 2012, Tuesday - Saturday, from11:00 am to 6:00 pm.

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