Off the Wall Yogurt: guilt-free indulging

If you are craving a sweet treat in the Union Square area, be sure to stop into Off the Wall Yogurt, which recently opened it’s third Manhattan location on 14th Street, just past Fifth Avenue. I attended the opening and got to taste a few of the flavors. Since I really love a salty/sweet combo, I headed right for the low-fat Salted Butter Pecan and topped it with some slivered almonds. It was super creamy, and satisfying to know it only had 133 calories for 3 fluid ounces. This could be habit forming.

Manhattan Cocktail Classic: Tickets on Sale NOW!

Twenty-five thousand cocktails, elegance, big band sounds, festive fare...for five days in May experience the industry’s cutting edge. Head to the website right now! (I just checked it and 16 of the 45 events have already sold out.) Opening night at the New York Public Library is the ultimate New York party, and a night you will never forget. Start shopping for your outfit...look forward to seeing you there! Other highlights: cocktail-pairing dinner by Chef Eric Ripert; a hands-on mixology class at Huckleberry Bar; a celebration of Grand Central Terminal’s 100th anniversary at The Campbell Apartment; afternoon pairing chocolates and cocktails; a Tiki safari; a bar crawl; a bus tour; countless seminars and hands-on workshops at some of NYC’s most heralded watering holes. May 17 – 21, see schedule of events and buy tickets here.

Jeepney: Handle Your Food

Been wanting to get to Jeepney since it opened, so when I heard about their Kamayan “eat-with-your-hands” Night I promptly made a reservation. I love eating with my hands normally, so being able to break this dining taboo in public was immensely pleasureable. Here’s how it works: the four of us ordered our dinner a day before—it was difficult to choose two appetizers and three entrees from the selections. To start, the Warm Pinkabet Salad sounded (and was) amazing: roasted kabocha squash, eggplant, steamed long beans topped with bagoong broth and chicharron (fermented shrimp sauce and pork rinds). Our second appetizer were the Lumpiang Shanghai, which are cute little cigar-type rolls stuffed with beef or pork, carrots, water chestnuts and wrapped in rice paper. (Dip these in the spicy sweet sauce on the table) For our entrees we had Bicol Express, a slow roasted pork shoulder in tasty coconut milk, bagoong, with a side of vigan longganisa (sweet sausage); the Gulay na Galing sa Palengke, steamed market vegetables; and the pièce de résistance: Adobong Hipon: head-on shrimp topped in an intoxicating sauce. The shrimp were perfectly cooked, and quite succulent. You cannot finish this! Three of us went home with hefty portions. And I did enjoy the sausage in an omelette the next day. See details in photos below and do plan to stop in for the finger feast (on Thurdays only) or for thier other tweaked Filipino comfort offerings.

This Filipino gastro-pub was packed with aficianados at 6:30, and remained buzzing until we left.

There are front and back dining sections...

 love the metal wraparound on the kitchen, which leads to the back...

 

mural continued...

 Kamayan service begins with a layer of jasmine rice.

 The Warm Pinkabet Salad is the first to top the rice.

Bicol Express countered at the other end.

 

Our feast awaits...

 Nice hot towels to wipe our hands started the meal.

Jen puts hers to work.

 Owner Noel demonstrates the proper way to partake...

the rice is molded into a shape, then attached to whatever else you you would like to eat.

Pimpila tried the rice pancake...

Adobong Hipon: the shrimp sauce is poured on top, things got a little messy after this!

Dessert: Halo, Halo (mix, mix) featured an ice cream made from purple yams, shaved ice, evaporated milk, with mixed fruit and beans, topped with rice krispies. Light and sweet, perfect accompaniment to the meal.

Pimpila agrees...

Owners Enzo Lim and Nicole Ponseca. Keep up the creativity and warm vibe!

Second Annual Japan Week at Grand Central

Grand Central Terminal welcomes all that is Japanese at this festive event. From March 19 –21 experience culinary delicacies and traditions like: the Pop-Up Bar, featuring JIZAKE, a special sake produced by small brewers, plus 89 other sakes and SHOCHU shots (buy tickets at this link); taste the many regions of Japan in the EKIBEN bento boxes; view a geisha make-up demonstration by a master; and much much more. Photos below, from Japan Week’s website show just a sampling of the delights on hand, check the schedule here.

The signature bento box from Kyotofu: 2 mini tofu burgers, matcha chasoba, house-made pickled daikon, house-made taro chips, matcha financiers, and Sakura brownie (not shown) Photo by Shiho Fukuda.

 TAKOYAKI has been famous in Osaka since the early 1930’s. Invented by a street vendor who was inspired by a dumpling made of an egg batter and octopus. Osaka has a takoyaki shop at nearly every corner and the competition between them is very strong.

ZUNDA MOCHI From the Tohoku region, young edamame beans are blanched, shelled and then ground into a chunky paste, sweetened with sugar and a little salt and used as a topping on the rice cakes.

St Patrick’s Day: The Greening of NYC

If you plan on having one (or a few) drinks to celebrate, but are looking to cut some calories, grab some Polar Seltzer to add luscious flavors and bubbles without sugar, sodium or carbs. Since 1901 Polar has been run and owned by the Crowley family, whose business involved selling spirits along with the mixers. Polar seltzer starts with triple-filtered water, adds extracted flavors and aromas from the real thing— lemon peel, vanilla beans, mint leaves— and finishes with lots of tiny bubbles shot into the water at almost freezing temperatures. There are a bunch of flavors to choose from: original, lemon, lime, cranberry lime, raspberry lime, vanilla, orange vanilla, black cherry, granny smith apple, pomegranate, cherry pomegranate, ruby red grapefruit, mandarin, Georgia peach, strawberry, blueberry, triple berry. Add any one of these to a gin or vodka, and, voila!, you’ve got a low-cal drink. In honor of St Patrick’s Day, have the cocktail or pretty dessert cocktail below. Bottles available in NYC at Fairway, Morton Williams, Gristedes, Gourmet Garage, Shoprite, and other places.

GREEN APPLE WHISKEY
35 ml (your favorite Irish) whiskey
10 ml apple schnapps
25 ml unfiltered apple juice
10 ml lime juice
pinch of cinnamon
Polar® Granny Smith Apple Seltzer to taste
Granny Smith Apple, sliced thin for garnish
Combine all ingredients into cocktail shaker, add ice. Swirl to chill. Strain into a rocks glass over quality ice. Garnish with apple slices

 THE IRISH EGG CREAM
Creme de Menthe
vanilla ice cream
Polar® Vanilla Seltzer
Add a generous amount of Creme de Menthe to the bottom of a goblet. Add one scoop of ice cream and then slowly top with Polar Seltzer.

Art Preview: Textual Intercourse

Artist Darren Jones’ playful sense of humor is on display at Deep Space New York this weekend.  Check out the artist’s statements and pieces starting with Friday’s Vernissage (from 7:00 to 9:00), or Saturday and Sunday (from noon to 6:00). Deep Space is located at 220 east 17th street between 2nd/3rd Avenues, buzz 1G. View by appointment after this weekend. 212-253-8244.

Valentine Cocktail: Prévu + Champagne

Serve a sexy combination of organic vodka, cognac, black currants, blackberries, raspberries and violets with one pour. Enjoy this sweet and light cocktail with your sweetie, or keep the pretty bottle of Prévu on display at your next bash.

THE FIRST KISS
3 oz. Prévu
1 oz. champagne
garnish with a raspberry

Valentine Excursion: Goldbar

If you are looking for a sexy little spot to have a cocktail and a bite, head over to Goldbar early, where the newly owned space is now showcasing a fantastic cocktail assortment by Tim Cooper. Perhaps the Ginger Mint Aphrodisiac will create the proper mood (see recipe below) while sharing some of the small plates. I tried the Mulberry Street Chicken Parm (photo) which was served as a tiny trio of breaded chicken atop rolls with “grandma’s sauce” (the sauce is superb, and the chicken soft and easy to consume without getting messy). Also on the menu: ginger prawns, shishito peppers with sea salt and lime, and bacon wrapped dates with gorgonzola, pistachio, and pomegranate, and more. These small bites are designed to give you energy, but not weigh you down...so you can go all night! Goldbar opens at 6pm.

GINGER MINT APHRODISIAC
2 oz Finlandia Vodka infused with Horny Goat Weed
.5 oz ginger syrup
.75 oz simple syrup
1 oz lemon juice
club soda
small handful of mint
Garnish: mint sprig
Shake or stir and serve in a tall glass.

Valentine Pairings: Sweet + Spicy Cocktail

Some like it hot! Spice it up and cool it off with these opposing ingredients...

SPICY VALENTINE
6 Watermelon Chunks
1 Thai Chili
2 oz Brugal Extra Dry
1 oz Lime Juice
.75 oz Simple Syrup
Muddle watermelon and chili. Add remaining ingredients. Shake and fine strain into rocks glass. Garnish with watermelon.
—Created by Scott Fitzgerald of Mulberry Project. Available at Mulberry Project and Vinatta Project

Valentine Pairings: Whisky + Chocolate

You love chocolate, your partner loves whisky...unite your tastes with these perfect pairings from Highland Park Ambassador Martin Daraz:
Highland Park 12: the astringency and spiciness pairs well with dark chocolate
Highland Park 15: pair this with white chocolate to bring out the clean vanilla and oak notes
Highland Park 18: milk chocolate with almonds pairs perfectly with the roasted, nutty flavors of this whisky

Valentine Pairings: Port + Chocolate

Thrill your loved one (or yourself!) with a sexy red cocktail. The richness of the port and chocolate flavors pair nicely as a dessert. Substituting minimally processed demerara sugar in your simple syrup adds to the healthy aspect, plus a nice molasses flavor. 

SANDEMAN CHOCOLATE PASSION
3 parts Sandeman Founders Reserve Porto
3 parts Chivas Regal Scotch Whisky
1 part demerara syrup
1/2 part dry vermouth
1/2 part white crème de cacao
Dash of orange bitters
Dash of Angostura bitters
Garnish: orange twist
Mix ingredients. Pour over ice in an old-fashioned glass and stir.
—Created by master mixologist Jason Litrell

Cuddle UP: Sandeman Port Cocktail

The cooler temperatures call for warming, deep flavors and aromas. A soothing glass of port is much welcomed to melt the winter blues. Surprisingly, it was an ambitious Scotsman who put Sandeman’s Port into the marketplace in the 1700s. So ahead of his time—he was the first to come up a branding platform for his imported port—which I do appreciate, being a graphic designer! Check out the website to see the succession of artwork associated with the brand plus the groovy advertising from the 60s onward. And do try the recipe from Jason Litrell below. Suggestion: heat up the dry apple cider to create a warming welcome for frozen guests, and serve in a mug. 

SANDEMAN HARVEST SOUR
3/4 parts raspberry syrup
3/4 parts fresh lemon juice
1 1/2 parts Sandeman Founders Reserve Porto
1/2 part apple brandy
Top with 2-3 parts dry apple cider

To make the syrup: In a medium saucepan combine 4 cups sugar and 1 quart water. Bring to a boil, stirring until sugar has dissolved. In another saucepan, muddle a small container of raspberries (about 6 ounces), and combine the syrup and raspberries. Let rest for a day, then strain. Keeps for about a month.

To create the cocktail: Pour all ingredients in a shaker, except cider. Shake quickly and strain into a Collins glass. Top with cider, garnish with raspberries and dust with nutmeg.

Cuddle UP: Goat Cheese from France

“Original Chèvre” is made with local French goat’s milk and crafted following centuries-old tradition, often coming in cool shapes and covered in ash, leaves, herbs or varieties of pepper, thus creating a cool display on your cheese board. Set out the range of flavors from mild (Valencay-style or Brie) to heavy hitters (Chabichou or Bleu de Bocage). Or treat your guests to mini bites, like the pretty stuffed pumpkins or the itty bitty portions of mac ‘n’ cheese. Recipes follow below. Check the website for future recipes (work in progress).

MINI PUMPKINS STUFFED WITH CHEVRE BRIE AND RICE
Yield: 6 servings
6 mini pumpkins
1 1/4 cups cooked rice
2 tbs melted butter
1/2 tsp salt,
1/4 tsp black pepper
1 1/2 tbs maple syrup
2 tbs pine nuts
1 1/2 tbs sliced dried cranberries
1/2 lb French Goat Brie (cut into 12 pieces, rind can be removed)
Cook Pumpkin: Preheat oven to 375°F. Cut the top off each pumpkin, and scoop out the seeds from each. Place in an oven-safe dish cut-side-up. Cook in oven until pumpkin flesh is tender, about 45 to 50 minutes. Remove from oven.
Add stuffing: When cool enough to handle, scoop flesh from each pumpkin into a bowl. Add remaining ingredients except for cheese. Mix until combined. Place 1 wedge of cheese in each pumpkin, fill with rice mixture and top with another cheese piece. Transfer to oven, cook 10 minutes and serve.

MAC AND DOUBLE CHEVRE
Yield: 4 servings
8 oz pasta (like cavatappi)
1 1/2 TB butter
1 1/2 TB flour
3/4 cup whole milk
1/2 cup heavy cream
4 oz French goat tomme, rind removed, cut into chunks
4 oz French Goat cheese log, cut into chunks
dash of hot sauce
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped chives
Prepare pasta according to package directions. Drain and reserve.
In large sauté pan, melt butter over medium-high heat, stir in flour until combined. Gradually add milk and cream, whisking until mixture is smooth and has thickened, about 2 to 3 minutes. Reduce heat to low, and add chunks of cheese, hot sauce, salt, pepper and chives, stirring until cheese melts. Remove from heat, stir in pasta, and serve in bowls. Or, to create the mini servings: portion out in a mini muffin tin and bake for 10 minutes at 425º

Year-End Outings: brunch at Park Avenue Winter

I met my cousin at Park Avenue Winter for brunch and was nicely surprised. The $35 prix fixe included a tray of pastries and unique selections well worth the price. We also indulged ourselves with a couple of cocktail offerings, which were finely crafted, and full of surprises. See photos below. So far I have been here for dinner in Summer, lunch in Autumn, and brunch in Winter, so must return in Spring to complete the experience.

 The pastry tray includes: Spiced Sugar Doughnut, Golden Raisin And Walnut Roll, Pistachio Scone, Winter Cranberry Muffin, Brioche & Pecan Sticky Bun, Glazed Banana Bread

 Preparing the Cloud One with surprise ingredient (cotton candy...)

which melted into the drink

the finished Cloud One: absolut vodka, pimm’s no. 1, lemon curd, surprise

 Park Avenue Hot Apple Cider: gosling’s rum, apple cider, fresh ginger, orange zest, cinnamon, pears, maple syrup

 Cured-Lemon Caesar Salad

 Lyford Cay Chicken Soup tortellini & bahamian spices

 Breakfast Risotto which included mushrooms and pork bits under the fried egg

 Open Face Omelet wild mushrooms, aged gouda

A side of Breakfast Sausage