There's nothing more soothing to the winter-weary than a mug of tea. Today I ventured over to the new Roebling Tea Room in Williamsburg (143 Roebling, St., Brooklyn, 718-963-0760), where I found a very imaginative tea menu. Among the impressive variety of green, rooibos, white, black, herbal and mate teas were such intriguing blends as "green coconut cream" (coconut chips and green tea). I tried the cocoa nib black tea, and accompanied it with an excellent chocolate croissant. Roebling's "comestibles" menu is also appealing; there are pulled pork sandwiches, various salads, duck pate with cornichons, and baked brie. On the weekends there's a "tea brunch" with your choice of different items such as an egg and gruyere sandwich. For those of you who can't make up your mind between tea and coffee, there is the "Black Eye Chai" (chai and espresso). (Of course, this may defeat the relaxing purpose of tea.)
In Manhattan, a former antique shop now houses a Chinese tearoom: The Tea Gallery (131 Allen St., 212- 777-6148). Besides offering a high-quality selection of red, white, green and oolong teas, the Tea Gallery provides tastings and classes.
A recent (and exquisite) 8-course dinner at Ito-En's Kai (822 Madison, 212-988-7277) featured sencha and hojicha. (However, the portions were doll-sized, and I was so hungry afterwards that I was forced to order an additional dessert.) Craving the grassy sencha, I returned to the Ito En store to learn all kinds of valuable tidbits about the teamaking process. Apparently, the water must not be too hot, and should first be poured into teacups (or a special cooling cup) for cooling. The water and tea are then added to a kyusu, or teapot, which ideally should contain a porous surface to absorb the flavor of the tea. (Repeated use "seasons" the teapot.) I am now ready for some tea-making experiments of my own!
Saturday, November 19, 2005
Friday, November 11, 2005
The Chocolate Show 2005
New Yorkers' passion for chocolate has apparently grown to such an extent that it can no longer be contained by just one building. The Chocolate Show 2005, traditionally held on the first floor of the Metropolitan Pavilion, has now swallowed up the adjacent Altman Building. So there's even more chocolate to explore!
Upon entering the show today, I was greeted by the Schokinag truck. Smiling women were serving both triple chocolate and mint cocoa. (Schokinag's Website is "drinkyourchocolate.com". Somehow I doubt that any parents have to admonish their children to do this.)
I'm always totally overwhelmed by the sheer expanse of chocolate in the large Metropolitan Pavilion, so I began my journey in the Altman Building. (I was still totally overwhelmed.) I admired the chocolate rendition of the Mona Lisa. Payard and J. Emanuel provided truffle samples nearby. The latter exhibitor, which featured Shiraz and Zinfandel truffles, was strategically placed next to the 21-and-over Chocolate Lounge. I walked over to one of my favorite chocolatiers, Michel Cluizel, and was delighted to learn that they're opening a new chocolate boutique today at ABC Carpet & Home! (Once I recover from this intense chocolate high, I will have to run over there.) I came away with a bag of 65% cacao Mangaro Noir and 50% Mangaro Lait squares.
Past the chocolate streetlight and "Broadway" sign was the Chocolat Weiss stand. Chocolat Weiss has existed since the early 1880s, but has developed an American presence in the last 4 years. They pride themselves on being the "authentic chocolate-maker of French gastronomy." (This sounded good to me, so I purchased a bag of their 85% cacao squares.) Then it was time for fudge brownie samples at San Francisco's Recchiuti.
Although the Altman basement was billed as housing a "chocolate spa," the spa was really just an aggregation of those ubiquitous $5 masseurs, albeit with the addition of an airborne chocolate aroma. I resolved to conquer the immense Metropolitan Building.
At the entrance were Gustaux from France and Belgian Belcolade, as well as another Schokinag location. I was immediately drawn to the Divalicious chocolate fountain, where I happily enjoyed milk-chocolate-dipped bananas. Divalicious will be opening a cafe in Nolita at the end of the month.
Moving along, I sampled the award-winning Maracaibo of Felchlin, the miraculous little chocolate-coated walnut brownies of Vere, and some Java milk from Chocolove (rather too sweet, I thought). I experienced chocolate in its deepest, richest form at the exhibit of Sweet Riot, a 6-week-old Chelsea store. (Sweet Riot offers pure cocoa nibs in different strengths. Whoa!)
I noticed two trends in chocolate this year: the altruistic and the crunchy. In the first category were New Tree, which sold "FORGIVENESS" bars (which is what I will later have to ask of my stomach), and the Chocolate Bar, which was attempting to save CBGB's.
Crunch seemed to be a factor in several chocolate items, from the chocolate-covered cornflakes at Knipschildt and Jacques Torres to the exquisite chocolate-coated feuilletine of Love In Disguise.
After snagging a Fairytale Brownie, a coupon from Peanut Butter & Co. and a green-tea truffle from Tokyo-based Mary's Chocolatier, I knew I had to stagger home. But on my way out, I couldn't resist passing by the hot cocoa stand again. A woman was asking what kind of cocoa was being served. Upon hearing that it was triple chocolate, she said, "Well, we have to get in as many antioxidants as we can." A worthy goal, I'm sure.
The Chocolate Show 2005: 125 West 18th St. Open through Sunday.
Upon entering the show today, I was greeted by the Schokinag truck. Smiling women were serving both triple chocolate and mint cocoa. (Schokinag's Website is "drinkyourchocolate.com". Somehow I doubt that any parents have to admonish their children to do this.)
I'm always totally overwhelmed by the sheer expanse of chocolate in the large Metropolitan Pavilion, so I began my journey in the Altman Building. (I was still totally overwhelmed.) I admired the chocolate rendition of the Mona Lisa. Payard and J. Emanuel provided truffle samples nearby. The latter exhibitor, which featured Shiraz and Zinfandel truffles, was strategically placed next to the 21-and-over Chocolate Lounge. I walked over to one of my favorite chocolatiers, Michel Cluizel, and was delighted to learn that they're opening a new chocolate boutique today at ABC Carpet & Home! (Once I recover from this intense chocolate high, I will have to run over there.) I came away with a bag of 65% cacao Mangaro Noir and 50% Mangaro Lait squares.
Past the chocolate streetlight and "Broadway" sign was the Chocolat Weiss stand. Chocolat Weiss has existed since the early 1880s, but has developed an American presence in the last 4 years. They pride themselves on being the "authentic chocolate-maker of French gastronomy." (This sounded good to me, so I purchased a bag of their 85% cacao squares.) Then it was time for fudge brownie samples at San Francisco's Recchiuti.
Although the Altman basement was billed as housing a "chocolate spa," the spa was really just an aggregation of those ubiquitous $5 masseurs, albeit with the addition of an airborne chocolate aroma. I resolved to conquer the immense Metropolitan Building.
At the entrance were Gustaux from France and Belgian Belcolade, as well as another Schokinag location. I was immediately drawn to the Divalicious chocolate fountain, where I happily enjoyed milk-chocolate-dipped bananas. Divalicious will be opening a cafe in Nolita at the end of the month.
Moving along, I sampled the award-winning Maracaibo of Felchlin, the miraculous little chocolate-coated walnut brownies of Vere, and some Java milk from Chocolove (rather too sweet, I thought). I experienced chocolate in its deepest, richest form at the exhibit of Sweet Riot, a 6-week-old Chelsea store. (Sweet Riot offers pure cocoa nibs in different strengths. Whoa!)
I noticed two trends in chocolate this year: the altruistic and the crunchy. In the first category were New Tree, which sold "FORGIVENESS" bars (which is what I will later have to ask of my stomach), and the Chocolate Bar, which was attempting to save CBGB's.
Crunch seemed to be a factor in several chocolate items, from the chocolate-covered cornflakes at Knipschildt and Jacques Torres to the exquisite chocolate-coated feuilletine of Love In Disguise.
After snagging a Fairytale Brownie, a coupon from Peanut Butter & Co. and a green-tea truffle from Tokyo-based Mary's Chocolatier, I knew I had to stagger home. But on my way out, I couldn't resist passing by the hot cocoa stand again. A woman was asking what kind of cocoa was being served. Upon hearing that it was triple chocolate, she said, "Well, we have to get in as many antioxidants as we can." A worthy goal, I'm sure.
The Chocolate Show 2005: 125 West 18th St. Open through Sunday.
Wednesday, November 09, 2005
A "European Chocolate Culinary Adventure"
Now I know how we're celebrating our anniversary...
According to Culinary Travel Adventures, the head chocolatier from Vosges is joining Silverseas Luxury Cruise for a special voyage from September 13-23, 2006. The chocolatey cruise will visit Stockholm, London, Denmark, the Netherlands, Poland, Germany and Norway. Chocolate-related excursions will abound! Onboard, there will be chocolate-making classes.
For more information, call Cindy at (847) 272-2894.
According to Culinary Travel Adventures, the head chocolatier from Vosges is joining Silverseas Luxury Cruise for a special voyage from September 13-23, 2006. The chocolatey cruise will visit Stockholm, London, Denmark, the Netherlands, Poland, Germany and Norway. Chocolate-related excursions will abound! Onboard, there will be chocolate-making classes.
For more information, call Cindy at (847) 272-2894.
Tuesday, November 01, 2005
Long Island City - A Cafe Crawl
If you take the 7 train just one stop into Queens, you'll be transported into Long Island City's budding shopping district. This area resembles a quaint old village that was inexplicably planted right next to a bustling metropolis. At night, its narrow streets and diminutive brick buildings are eerily illuminated by the skyscrapers of Manhattan. The Chrysler Building looks close enough to touch.
L.I.C., which is emerging from its industrial roots, has recently become home to a confluence of cafes. Each has a quite distinct character. (Starbucksification has not yet arrived in this neighborhood.)
Right across from the Vernon-Jackson subway station is TEN63 (1063 Jackson Ave., 718-482-7679). Unfortunately, I've been told that this spacious cafe will soon be demolished to make way for the construction of a luxury condo. I'm sure the locals will miss the excellent homemade hot chocolate and egg sandwiches. I ordered the avocado/cotija cheese/black bean sandwich, and although I must opine that unpureed beans don't belong in a sandwich, the bread was terrific.
I took a right on 50th Avenue and walked past Cafe Henri (1010 50th Ave., 718-383-9315). The menu was an appetizing list of crepes and croques monsieurs. (Cafe Henri is related to the popular bistro Le Gamin.) Live jazz is featured on Thursdays and Saturdays from 8-11 p.m.
I then settled in at Brasil Coffee House. The owners of this cafe are so obsessed with coffee production that they've filled the tables with coffee beans and painted an agricultural mural on the wall. (They are also ardent advocates of coffee's supposed health benefits.) I had no idea what I was ordering when I asked for the "BCM Media," but apparently it was one of the strongest drinks on the menu. It must have stimulated my appetite, because I also consumed a hot coconut muffin and a chewy Brazilian cheese bread (pao de queijo).
After this caffeinated experience, I needed to decompress at Communitea (47-02 Vernon Blvd., 718-729-7708). At this comfy tea shop, the menu is scrawled on the back wall, and the chairs look like they were lifted from the local schoolhouse. Communitea truly has something for everyone; both beef and tofu hot dogs are available in organic white or whole wheat buns. I enjoyed a cup of freshly brewed sencha. All categories of tea are offered: black, green, oolong, white, flavored and herbal. The service is friendly and warm.
(On my way back to the subway, I caught sight of a sign that said "Cafe." Apparently this was the now-closed, much-missed L.I.C. Cafe. Fortunately for food-lovers, the owner is now operating a catering shop in the space, and he'll soon open a cooking school called Peter's Pans. 5-48 49th Ave., 718-752-0282.)
L.I.C., which is emerging from its industrial roots, has recently become home to a confluence of cafes. Each has a quite distinct character. (Starbucksification has not yet arrived in this neighborhood.)
Right across from the Vernon-Jackson subway station is TEN63 (1063 Jackson Ave., 718-482-7679). Unfortunately, I've been told that this spacious cafe will soon be demolished to make way for the construction of a luxury condo. I'm sure the locals will miss the excellent homemade hot chocolate and egg sandwiches. I ordered the avocado/cotija cheese/black bean sandwich, and although I must opine that unpureed beans don't belong in a sandwich, the bread was terrific.
I took a right on 50th Avenue and walked past Cafe Henri (1010 50th Ave., 718-383-9315). The menu was an appetizing list of crepes and croques monsieurs. (Cafe Henri is related to the popular bistro Le Gamin.) Live jazz is featured on Thursdays and Saturdays from 8-11 p.m.
I then settled in at Brasil Coffee House. The owners of this cafe are so obsessed with coffee production that they've filled the tables with coffee beans and painted an agricultural mural on the wall. (They are also ardent advocates of coffee's supposed health benefits.) I had no idea what I was ordering when I asked for the "BCM Media," but apparently it was one of the strongest drinks on the menu. It must have stimulated my appetite, because I also consumed a hot coconut muffin and a chewy Brazilian cheese bread (pao de queijo).
After this caffeinated experience, I needed to decompress at Communitea (47-02 Vernon Blvd., 718-729-7708). At this comfy tea shop, the menu is scrawled on the back wall, and the chairs look like they were lifted from the local schoolhouse. Communitea truly has something for everyone; both beef and tofu hot dogs are available in organic white or whole wheat buns. I enjoyed a cup of freshly brewed sencha. All categories of tea are offered: black, green, oolong, white, flavored and herbal. The service is friendly and warm.
(On my way back to the subway, I caught sight of a sign that said "Cafe." Apparently this was the now-closed, much-missed L.I.C. Cafe. Fortunately for food-lovers, the owner is now operating a catering shop in the space, and he'll soon open a cooking school called Peter's Pans. 5-48 49th Ave., 718-752-0282.)
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