Fast forward to May 19, 2005 at 6:30 p.m. You're so hungry that you can't decide where to dine. Should you feast on sushi at Haru, or are you in the mood for a 22 oz. ribeye at Jacques-Imo? Or maybe you're pining for the paella at Sugar Bar when you suddenly crave Ruby Foo's Peking duck.
I'm about to make your dinner decision much easier. On May 19, you can experience all of these fine restaurants at once, along with goodies from Gabriel's, Compass, Amy's Bread, Ruby et Violette and Soutine Bakery! Where? At the exciting "West Side Flavor," an event that benefits the West End Intergenerational Residence.
In between bites, you'll be able to bid on items like a two-pound box of chocolate truffles and handmade Helen Reiss Jewelry. (If I win the truffles, I promise to share them with you.)
See you there!
West Side Flavor will take place at 6:30 p.m. on Thursday, May 19 at the Congregation Rodeph Sholom, 7 West 83rd St. For more information, please call (212) 769-1685.
Wednesday, April 27, 2005
Tuesday, April 26, 2005
Mother's Day Is May 8
If you happen to run into my mother, please don't let it slip that I'll be surprising her with 8 brownies from Baked NYC. I wonder which brownie she'll dive into first - the peanut butter, the chile cinnamon, or the original dark chocolate?
Baked NYC: 359 Van Brunt St., Brooklyn, (718) 222-0345.
Baked NYC: 359 Van Brunt St., Brooklyn, (718) 222-0345.
Tuesday, April 19, 2005
Murray's Cheese Shop
I don't know when the stretch of Bleecker Street between Leroy and Morton turned into a mini Chelsea Market, but I imagine that the transformation occurred this fall. In November, Murray's Cheese, having bought a large building, moved across the street and soon started renting space to Amy's Bread and Wild Edibles. Now, a shopper needs several hours to fully absorb the cornucopia of deliciousness that is Bleecker Street.
Tonight, I tackled the new, improved Murray's Cheese. (Amy's and Wild Edibles, don't worry, you're next.) Although the salespeople at the old location had been generous with samples and advice, the store was so cramped that a bit of tension always hung in the air. The new store is vast and welcoming. There's even a room upstairs for cheese education!
I was greeted by an impressive assortment of chorizo and aged cheeses. The first thing that went into my bag was a hunk of Prima Donna, described as a popular Dutch cheese made with Italian cultures. I then looked to my right and noticed many different prepared foods, many involving cheese. There were mascarpone bacon tarts, cheddar onion pies, tins of macaroni and cheese, goat cheese watercress panini... I was speechless!
Walking towards the dairy case on the left, I noticed that Murray's now sells their own smoked salmon in addition to their famous horseradish cream cheese. There were containers of creme fraiche, homemade basil pesto, grillable halloumi cheese, crumbled blue Stilton, fresh mozzarella, and many other goodies. Just past the dairy case were shelves of jarred condiments. I picked up some hazelnut cream, roasted piquillo peppers, and lavender honey with mixed nuts.
Between the dairy case and the cheese case there was dried pasta in bulk, and even a selection of my favorite food: chocolate! Of course I had to pick up the box of single-bean chocolates from ten different countries.
Moving towards the cheese case, I was entranced with a black truffle-dusted Brie and a wedge of baked lemon ricotta. The cheese descriptions on the blackboard were irresistible... how could you not buy a Gruyere Vieux described as tasting "like white chocolate?" (I succumbed.)
Although I somehow resisted the Cerignola olives, I did grab a loaf of Amy's Pugliese bread. However, my shopping bag was now so heavy that I knew it was time to go.
Murray's Cheese: 254 Bleecker St., (212) 243-3289.
Tonight, I tackled the new, improved Murray's Cheese. (Amy's and Wild Edibles, don't worry, you're next.) Although the salespeople at the old location had been generous with samples and advice, the store was so cramped that a bit of tension always hung in the air. The new store is vast and welcoming. There's even a room upstairs for cheese education!
I was greeted by an impressive assortment of chorizo and aged cheeses. The first thing that went into my bag was a hunk of Prima Donna, described as a popular Dutch cheese made with Italian cultures. I then looked to my right and noticed many different prepared foods, many involving cheese. There were mascarpone bacon tarts, cheddar onion pies, tins of macaroni and cheese, goat cheese watercress panini... I was speechless!
Walking towards the dairy case on the left, I noticed that Murray's now sells their own smoked salmon in addition to their famous horseradish cream cheese. There were containers of creme fraiche, homemade basil pesto, grillable halloumi cheese, crumbled blue Stilton, fresh mozzarella, and many other goodies. Just past the dairy case were shelves of jarred condiments. I picked up some hazelnut cream, roasted piquillo peppers, and lavender honey with mixed nuts.
Between the dairy case and the cheese case there was dried pasta in bulk, and even a selection of my favorite food: chocolate! Of course I had to pick up the box of single-bean chocolates from ten different countries.
Moving towards the cheese case, I was entranced with a black truffle-dusted Brie and a wedge of baked lemon ricotta. The cheese descriptions on the blackboard were irresistible... how could you not buy a Gruyere Vieux described as tasting "like white chocolate?" (I succumbed.)
Although I somehow resisted the Cerignola olives, I did grab a loaf of Amy's Pugliese bread. However, my shopping bag was now so heavy that I knew it was time to go.
Murray's Cheese: 254 Bleecker St., (212) 243-3289.
Friday, April 08, 2005
Sweets News
Warm, molten-centered chocolate souffle cake is a popular dessert item at fine New York restaurants. However, one's craving for this dessert may be so intense as to make sitting through dinner unbearable! Fortunately, immediate gratification is now available in the form of individual, sugar-powdered chocolate souffles at Cafe Zaiya. Made to order, the luscious little cakes boast authentically gooey insides. And they're only $1.50!
Café Zaiya: 18 E. 41st St. (212) 779-0600.
(In more unsettling news, my childhood idol, the Cookie Monster, is going on a diet.)
Café Zaiya: 18 E. 41st St. (212) 779-0600.
(In more unsettling news, my childhood idol, the Cookie Monster, is going on a diet.)
Sunday, April 03, 2005
The Chocolate Room
My choco-meter suddenly swung wildly to the right as I walked down Park Slope's 5th Avenue today. There before me, in all of its glory, was The Chocolate Room. I'd been meaning to visit this cafe ever since it opened in February.
The Chocolate Room features the luxurious Knipschildt truffles, which I first discovered at the 2002 Chocolate Show. (Yes, my site now catalogues almost 4 years of gluttony!) But don't think that the offerings stop there. Co-owner Naomi bills The Chocolate Room as "the total chocolate experience," and to that end, she has employed the services of a chocolate-obsessed pastry chef. I recommend that you sit yourself down at a green marble table and order one of the extraordinary desserts. (The chocolate-iced cupcakes and brownies at the counter will still be there to take home when you're finished. Well, they might be.)
Hot chocolate is offered in two strengths: 38% and 60% chocolate. Naturally, I ordered the inky dark hot chocolate, which must be one of the richest beverages ever invented. In addition to hot chocolate, the elegant drink menu features wine, port, and, fittingly, Brooklyn Brewery's Black Chocolate Stout.
It was a struggle to decide among the espresso-chocolate flan, chocolate fondue, chocolate pudding, and lemon-buttermilk souffle drizzled with chocolate. My eventual choice was the chocolate-orange brioche bread pudding. Served in a citrusy coulis, the pudding was not too sweet, and was studded with welcome bursts of dark melted chocolate and pearls of sweet toffee.
I knew that I needed to bring the chocolate experience home for future enjoyment, so I bought an intriguing hot chocolate and coffee stick (a sort of chocolate lollipop intended to melt into one's coffee) and a box of 10 truffles. Naomi said helpfully, "They're less expensive if you choose them yourself instead of buying a pre-packaged box." I ended up with an assortment of caramel-lavender, rosewater, strawberry-lemon-thyme, and raspberry-peppercorn chocolates.
The Chocolate Room: 86 5th Ave., Brooklyn, (718) 783-2900. Cash only.
The Chocolate Room features the luxurious Knipschildt truffles, which I first discovered at the 2002 Chocolate Show. (Yes, my site now catalogues almost 4 years of gluttony!) But don't think that the offerings stop there. Co-owner Naomi bills The Chocolate Room as "the total chocolate experience," and to that end, she has employed the services of a chocolate-obsessed pastry chef. I recommend that you sit yourself down at a green marble table and order one of the extraordinary desserts. (The chocolate-iced cupcakes and brownies at the counter will still be there to take home when you're finished. Well, they might be.)
Hot chocolate is offered in two strengths: 38% and 60% chocolate. Naturally, I ordered the inky dark hot chocolate, which must be one of the richest beverages ever invented. In addition to hot chocolate, the elegant drink menu features wine, port, and, fittingly, Brooklyn Brewery's Black Chocolate Stout.
It was a struggle to decide among the espresso-chocolate flan, chocolate fondue, chocolate pudding, and lemon-buttermilk souffle drizzled with chocolate. My eventual choice was the chocolate-orange brioche bread pudding. Served in a citrusy coulis, the pudding was not too sweet, and was studded with welcome bursts of dark melted chocolate and pearls of sweet toffee.
I knew that I needed to bring the chocolate experience home for future enjoyment, so I bought an intriguing hot chocolate and coffee stick (a sort of chocolate lollipop intended to melt into one's coffee) and a box of 10 truffles. Naomi said helpfully, "They're less expensive if you choose them yourself instead of buying a pre-packaged box." I ended up with an assortment of caramel-lavender, rosewater, strawberry-lemon-thyme, and raspberry-peppercorn chocolates.
The Chocolate Room: 86 5th Ave., Brooklyn, (718) 783-2900. Cash only.
Friday, April 01, 2005
Two Tasty Events
Here are two events to tempt the palate:
- Pinot and Pork Tour
April 11, 6:30 p.m.
Ruby Falls, 609 West 29th St.
Pinot and Pork is a festival which celebrates the versatility of "the other white meat" and matches it with select Pinot Noirs from France and California. Enjoy a live band while sampling traditional and Japanese barbeque. Tickets are on sale at www.kobrandevents.com. - Adventures in the Global Kitchen: Exquisite Mushrooms
April 12, 7 p.m.
American Museum of Natural History (Linder Theatre), Central Park West at 79th St.
Not only will you learn about the global history of mushrooms during this lecture, but you'll also feast on bacon and black-truffle butter canapés! Call (212) 769-5200 to buy a ticket.
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