Hello Foodies,
We went to a fabulous restaurant last night - Wallse - Chef Kurt Gutenbrunner's elegant West Village restaurant. It was the calm in the middle of this holiday storm that has taken over our lives and our city! (FYI - I know that the "e" in Wallse is supposed to have an accent but I do not have access to one with this program - please forgive me.)
The occasion for gathering at this restaurant was a celebration for our dear friend, Karin Lundell, who just made partner at Morrison Cohen LLP. The evening was hosted by her marvelous partner, Frances Cassidy. Karin handles trusts and estates and the perfect person to help you get your affairs in order.
Now back to the food - it is amazing. To see photos of everything that I am about to mention - click on http://www.wallse.com. This is what we all ate for appetizers and highly recommend each: Spatzle with braised rabbit, Brussels sprouts, corn and mushrooms (signature appetizer), Chilled Maine lobster with potato rosti, fennel and lemon vinaigrette, and the Hamachi, avocado and sweet tomatoes with spicy marinade.
For Entrees, two of us had the Crispy cod strudel with braised baby carrots, tarragon and carrot juice (but more like a foam, yummy), and two had the Wiener Schnitzel with potato-cucumber salad and lingonberries. I was never wild about Wiener Schnitzel but now I know that I have been eating it in the wrong places - this WS is perfection.
All of the above was matched with celebratory champagne - a Louis Roederer and followed by a medium-bodied red, a G. Heinrich 2004 St. Laurent.
Then we finished with desserts - three of us shared the Chocolate Sorbet with blood orange Granite and crispy pumpernickel and one of us had a Sheep's milk blue cheese. We highly recommend the herbel teas - peppermint and lemon myrtle, and the melange.
If you go, let us know what you eat at Wallse!
Enjoy,
the Forks
Friday, December 22, 2006
Blogging Downunder!
Hello Foodies,
For the next two weeks, Tour de Forks will be blogging to you from Melbourne, Australia - bringing you most delicious foodie news that Melbourne has to offer.
Stay tuned!
the Forks
For the next two weeks, Tour de Forks will be blogging to you from Melbourne, Australia - bringing you most delicious foodie news that Melbourne has to offer.
Stay tuned!
the Forks
Announcing the New Website!!!!!
Hello Foodies,
We're announcing the new and dazzling Tour de Forks website. Now you can enjoy slideshows with fabulous pictures showing highlights from our tours to Sicily and Puglia and Australia. For a sneak preview...look!
For the real deal - all you have to do is click here:
http://www.tourdeforks.com
Let us know what you think about the new Tour de Forks!
Enjoy,
the Forks
We're announcing the new and dazzling Tour de Forks website. Now you can enjoy slideshows with fabulous pictures showing highlights from our tours to Sicily and Puglia and Australia. For a sneak preview...look!
For the real deal - all you have to do is click here:http://www.tourdeforks.com
Let us know what you think about the new Tour de Forks!
Enjoy,
the Forks
Thursday, December 21, 2006
Bubbles that Sparkle!
Hello Foodies,
Anybody see the article in the Times on Wednesday about California champagnes? Here's the link - http://www.nytimes.com/2006/12/20/dining/20pour.html. I'm curious and ready to taste the Schramsberg sparkling wines. Has anyone out there tasted them? If so, let us know your favorites? I must admit that I've been drinking more sparklings from Italy, Spain and Australia. And French Champagne too, of course! Ooh la la to all of them, especially this time of year.
Let us know if this is something to fuss about! If we find out first, we'll let you know!
Cheers,
the Forks
Anybody see the article in the Times on Wednesday about California champagnes? Here's the link - http://www.nytimes.com/2006/12/20/dining/20pour.html. I'm curious and ready to taste the Schramsberg sparkling wines. Has anyone out there tasted them? If so, let us know your favorites? I must admit that I've been drinking more sparklings from Italy, Spain and Australia. And French Champagne too, of course! Ooh la la to all of them, especially this time of year.
Let us know if this is something to fuss about! If we find out first, we'll let you know!
Cheers,
the Forks
Wednesday, December 20, 2006
For the Pretzel Lovers in Your Life!
Hello Foodies,
Of all the holiday treats floating around the office these days, I have found my favorite! Everything Pretzels from Callie's Pretzel Factory in Cresco, PA. But you don't have to go that far to get them, visit http://wwwcalliescandy.com and make your purchases online.
I love them and they do have everything on them - different kinds of seeds, salt, and garlic! Yum! But the best part of these pretzels is that they are baked to perfection giving you the perfect crunch. I'm ready to order every kind they have and work my way down the list!
Happy Holiday Crunching!
the Forks
Of all the holiday treats floating around the office these days, I have found my favorite! Everything Pretzels from Callie's Pretzel Factory in Cresco, PA. But you don't have to go that far to get them, visit http://wwwcalliescandy.com and make your purchases online.
I love them and they do have everything on them - different kinds of seeds, salt, and garlic! Yum! But the best part of these pretzels is that they are baked to perfection giving you the perfect crunch. I'm ready to order every kind they have and work my way down the list!
Happy Holiday Crunching!
the Forks
The Caviar Club!
Hello Foodies,
Everyone knows about the caviar crisis and this is the season when it's wonderful to be eating caviar. Our dear friends, Frances Cassidy and Karin Lundell, brought over some American Caviar that they purchased at Zabars. It's called "Hackleback Sturgeon!" It's priced nicely too. We enjoyed it and enjoyed it again on the second day! You can go to Zabar's online or in person to purchase some. Here's the link: http://www.zabars.com.
We have to stick together in this caviar crisis so please let us know your caviar favorites and where you're purchasing from.
Enjoy,
the Forks
Everyone knows about the caviar crisis and this is the season when it's wonderful to be eating caviar. Our dear friends, Frances Cassidy and Karin Lundell, brought over some American Caviar that they purchased at Zabars. It's called "Hackleback Sturgeon!" It's priced nicely too. We enjoyed it and enjoyed it again on the second day! You can go to Zabar's online or in person to purchase some. Here's the link: http://www.zabars.com.
We have to stick together in this caviar crisis so please let us know your caviar favorites and where you're purchasing from.
Enjoy,
the Forks
Monday, December 18, 2006
Break Out the Brisket!
Hello Foodies,
Today I've been hearing about everyone's Hanukah parties with lots of latkes and best of all - the brisket. Everyone seems to have their own special recipe with one designated supreme brisket-maker in the family. I can't believe I have never made one. I can almost remember my Mom's recipe - using Lipton's onion soup mix and ketchup - sounds strange but it came out delicious! I'm feeling challenged....it's time for me to make a brisket. So send me your brisket recipes and tell me why yours is the best!
Thanks!
the Forks
Today I've been hearing about everyone's Hanukah parties with lots of latkes and best of all - the brisket. Everyone seems to have their own special recipe with one designated supreme brisket-maker in the family. I can't believe I have never made one. I can almost remember my Mom's recipe - using Lipton's onion soup mix and ketchup - sounds strange but it came out delicious! I'm feeling challenged....it's time for me to make a brisket. So send me your brisket recipes and tell me why yours is the best!
Thanks!
the Forks
Friday, December 15, 2006
If It Takes A Village - Let It Be Congee Village!
Hello Foodies,
I know that everyone in the City has their favorite Chinese restaurant and I wanted to let you know about ours and that is Congee Village. Last weekend, a group gathered there for a farewell dinner for our friend Tj Robinson who is moving from NYC to DC for his job - Director of New Product Development at Salt Pig Publishing. The group included TDF alum, Jackie Chasey and her boyfriend, Dan Griffin, and Julie Rupprecht (Real Estate Diva), and of course, the Forks.
We ate Congee, a hot Chinese rice porridge and you can choose what you want in it - everything from lobster, ginger, duck, etc. Yummy. The House Special Chicken is amazing. So are the Razor Clams in Black Bean sauce and the Leeks with pork and the Duck and the Beef with spicy sauce. I don't think that you can make a bad choice at Congee Village.
Congee Village has a cool lower Eastside address with Chinatown prices. The address is 100 Allen St. between Delancey St. and Broome St. Be prepared for a wait but the drinks at the bar are good!
Enjoy!
the Forks
I know that everyone in the City has their favorite Chinese restaurant and I wanted to let you know about ours and that is Congee Village. Last weekend, a group gathered there for a farewell dinner for our friend Tj Robinson who is moving from NYC to DC for his job - Director of New Product Development at Salt Pig Publishing. The group included TDF alum, Jackie Chasey and her boyfriend, Dan Griffin, and Julie Rupprecht (Real Estate Diva), and of course, the Forks.
We ate Congee, a hot Chinese rice porridge and you can choose what you want in it - everything from lobster, ginger, duck, etc. Yummy. The House Special Chicken is amazing. So are the Razor Clams in Black Bean sauce and the Leeks with pork and the Duck and the Beef with spicy sauce. I don't think that you can make a bad choice at Congee Village.
Congee Village has a cool lower Eastside address with Chinatown prices. The address is 100 Allen St. between Delancey St. and Broome St. Be prepared for a wait but the drinks at the bar are good!
Enjoy!
the Forks
Thursday, December 14, 2006
Lox & Eggs with Love!
Hello Foodies,
Apologies for the break in the blogs but we're back! It's a busy time of year isn't it? That said, it was nice to take a break last weekend to enjoy a special brunch made by my Dad. I never realized how seriously he took his lox and eggs until we started helping him. We didn't chop the onions fine enough. When we told him the onions were getting brown, he wanted it that way. And when I asked if I could cut up the lox - well, that was the ultimate insult. The answer was that you had to break up the lox with your hands and with lots of love. He also doesn't put in too much lox because that would ruin it. He knows what he's talking about because he's had many years of practice to perfect it. It was a sweet moment for me to realize how much love he puts into the preparation of this dish!
Our recommendations: French butter, farm fresh eggs (purchased at the farmer's market) and lox (however you prefer - salty or not)!
So this is a great dish to start perfecting...if you do .... let us know!
Enjoy,
Lisa
Apologies for the break in the blogs but we're back! It's a busy time of year isn't it? That said, it was nice to take a break last weekend to enjoy a special brunch made by my Dad. I never realized how seriously he took his lox and eggs until we started helping him. We didn't chop the onions fine enough. When we told him the onions were getting brown, he wanted it that way. And when I asked if I could cut up the lox - well, that was the ultimate insult. The answer was that you had to break up the lox with your hands and with lots of love. He also doesn't put in too much lox because that would ruin it. He knows what he's talking about because he's had many years of practice to perfect it. It was a sweet moment for me to realize how much love he puts into the preparation of this dish!
Our recommendations: French butter, farm fresh eggs (purchased at the farmer's market) and lox (however you prefer - salty or not)!
So this is a great dish to start perfecting...if you do .... let us know!
Enjoy,
Lisa
Tuesday, December 05, 2006
Hearty Breakfasts!
Hello Foodies,
It seems we are no longer being globally warmed in NYC and are back to winter. This cold makes me hungy in the morning for hearty breakfasts...how about you? Today I had a craving for pancakes and I found this marvelous recipe in the New York Times. Here's the link...NY Times I haven't had the chance to make these pancakes yet but I intend to. I wanted to share the recipe with you and then we can compare notes.
Here it is:
Cornmeal-Cranberry Pancakes
For the compote:
2 gala apples 2 Granny Smith apples ½ cup packed light brown sugar
½ teaspoon salt 3/4 teaspoon pumpkin-pie spice 2 cups apple cider
2 teaspoons cornstarch
For the caramel-butter sauce:
2 teaspoons cream cheese 2 tablespoons sugar ½ cup heavy cream
½ tablespoon butter Salt
For the pancakes:
10 tablespoons butter, cut into chunks, plus more for greasing pan
2 cups milk 4 large eggs 2 cups flour ½ cup yellow cornmeal
2 tablespoons sugar 2 tablespoons plus 2 teaspoons baking powder
1 ½ teaspoons salt 1 ¼ cups chopped fresh cranberries Maple syrup, optional.
1. Make the compote: Peel, core, quarter and cut the apples into 1-inch pieces.
Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and
bring to a boil. Lower the heat and simmer until the apples are soft and the juices
thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water.
About 5 minutes before the compote is done, stir the cornstarch mixture into the apples.
Keep warm.
2. Make the caramel-butter sauce: Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it
begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
3. Make the pancakes: In a saucepan over medium-low heat, heat the butter and milk
until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a
medium bowl. Slowly stir in ½ cup of the warm milk mixture (it cannot be hot, or it will
cook the eggs). Pour in the remaining milk mixture and stir to combine.
4. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour
the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
5. Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled
on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to
make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries.
Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until
the bottom is lightly browned.
Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple
compote and lightly drizzled with caramel-butter sauce or maple syrup. Makes about
24 4-inch pancakes. Toppings adapted from John Latino at the Bongo Room.
Pancakes adapted from “The Breakfast Book,” by Marion Cunningham.
Enjoy,
the Forks
It seems we are no longer being globally warmed in NYC and are back to winter. This cold makes me hungy in the morning for hearty breakfasts...how about you? Today I had a craving for pancakes and I found this marvelous recipe in the New York Times. Here's the link...NY Times I haven't had the chance to make these pancakes yet but I intend to. I wanted to share the recipe with you and then we can compare notes.
Here it is:
Cornmeal-Cranberry Pancakes
For the compote:
2 gala apples 2 Granny Smith apples ½ cup packed light brown sugar
½ teaspoon salt 3/4 teaspoon pumpkin-pie spice 2 cups apple cider
2 teaspoons cornstarch
For the caramel-butter sauce:
2 teaspoons cream cheese 2 tablespoons sugar ½ cup heavy cream
½ tablespoon butter Salt
For the pancakes:
10 tablespoons butter, cut into chunks, plus more for greasing pan
2 cups milk 4 large eggs 2 cups flour ½ cup yellow cornmeal
2 tablespoons sugar 2 tablespoons plus 2 teaspoons baking powder
1 ½ teaspoons salt 1 ¼ cups chopped fresh cranberries Maple syrup, optional.
1. Make the compote: Peel, core, quarter and cut the apples into 1-inch pieces.
Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and
bring to a boil. Lower the heat and simmer until the apples are soft and the juices
thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water.
About 5 minutes before the compote is done, stir the cornstarch mixture into the apples.
Keep warm.
2. Make the caramel-butter sauce: Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it
begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
3. Make the pancakes: In a saucepan over medium-low heat, heat the butter and milk
until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a
medium bowl. Slowly stir in ½ cup of the warm milk mixture (it cannot be hot, or it will
cook the eggs). Pour in the remaining milk mixture and stir to combine.
4. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour
the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
5. Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled
on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to
make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries.
Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until
the bottom is lightly browned.
Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple
compote and lightly drizzled with caramel-butter sauce or maple syrup. Makes about
24 4-inch pancakes. Toppings adapted from John Latino at the Bongo Room.
Pancakes adapted from “The Breakfast Book,” by Marion Cunningham.
Enjoy,
the Forks
Monday, December 04, 2006
Falai Away!
Hello Foodies,
We had a spectacular dinner at Falai last Friday night. It's a great Italian restaurant to go for a birthday or to make any day special. Jackie Chasey, Tour de Forks alum, and her wonderful boyfriend, Dan surprised us for a drink. Falai has a fabulous prosecco. Try it!
This is what we ate but I don't think there is a bad choice on the menu. Here goes. We started with pan seared foie gras with braised lentils, marsala glazed chestnut and cauliflower mostarda and an octopus appetizer that was soooo tender. We couldn't get enough of the pasta special - a cappelacci filled with short ribs garnished with quince puree and crosne root covered in a parmesan-horseradish broth. Divine. The gnudi is gauranteed to please any foodie. Then we had halibut for the halibut...but really for the foi-gras sauce. Breads are brought throughout dinner and you have a choice of onion country loaf with fennel, traditional baguette, black cabbage bread, rosemary and brown raisin and a focaccine. Breads are homemade and so is the pasta. We drank a 2000 Lagrein, a smoky, delicious red from Alto Adige. Iacopo Falai, the chef, was the pastry chef at Le Cirque before he started his own restaurant. The Forks are so glad that he did. Falai's staff are Falaibulous too!
Oh, somehow we managed to eat dessert too. You can't miss it no matter how full you are. The Birthday Girl chose a Napolitan baba with dark rum and Florentine cream. Outrageous!
Don't walk, run to Falai Cucina Italiana located at 68 Clinton Street. 212-253-1960. Web site: Falai.
Maybe we'll see you there.
Enjoy,
the Forks
We had a spectacular dinner at Falai last Friday night. It's a great Italian restaurant to go for a birthday or to make any day special. Jackie Chasey, Tour de Forks alum, and her wonderful boyfriend, Dan surprised us for a drink. Falai has a fabulous prosecco. Try it!
This is what we ate but I don't think there is a bad choice on the menu. Here goes. We started with pan seared foie gras with braised lentils, marsala glazed chestnut and cauliflower mostarda and an octopus appetizer that was soooo tender. We couldn't get enough of the pasta special - a cappelacci filled with short ribs garnished with quince puree and crosne root covered in a parmesan-horseradish broth. Divine. The gnudi is gauranteed to please any foodie. Then we had halibut for the halibut...but really for the foi-gras sauce. Breads are brought throughout dinner and you have a choice of onion country loaf with fennel, traditional baguette, black cabbage bread, rosemary and brown raisin and a focaccine. Breads are homemade and so is the pasta. We drank a 2000 Lagrein, a smoky, delicious red from Alto Adige. Iacopo Falai, the chef, was the pastry chef at Le Cirque before he started his own restaurant. The Forks are so glad that he did. Falai's staff are Falaibulous too!
Oh, somehow we managed to eat dessert too. You can't miss it no matter how full you are. The Birthday Girl chose a Napolitan baba with dark rum and Florentine cream. Outrageous!
Don't walk, run to Falai Cucina Italiana located at 68 Clinton Street. 212-253-1960. Web site: Falai.
Maybe we'll see you there.
Enjoy,
the Forks
Friday, December 01, 2006
Happy Birthday To You!
Hello Foodies,
Today is Melissa's (founder and prez of Tour de Forks) birthday! We want to wish her a delicious year of eating and traveling! For the birthday dinner, we are headed to Falai Cucina Italiana at 68 Clinton St. We will report on the food on Monday!
Melissa --- Happy Birthday! And foodies, have a super weekend.
Enjoy,
the Forks
Today is Melissa's (founder and prez of Tour de Forks) birthday! We want to wish her a delicious year of eating and traveling! For the birthday dinner, we are headed to Falai Cucina Italiana at 68 Clinton St. We will report on the food on Monday!
Melissa --- Happy Birthday! And foodies, have a super weekend.
Enjoy,
the Forks
Tuesday, November 28, 2006
Naked Chef Streaks Through Italy!
Hello Foodies,
We wanted to recommend Jamie oliver's new cookbook called Jamie's Italy. He spent two months traveling and cooking his way through Italy. We hope the recipes taste as good as they look in the photos. Usually, Australian cookbooks make me want to eat the photos...but this one does too. We just received our copy and here's where you can get one too: Amazon.com.
You all know how much we love Italy with Tour de Forks Sicily and a new tour to Puglia! You can check out the itineraries for these tours on Tour de Forks. Come with us!
Cheers,
the Forks
Monday, November 27, 2006
Post Boid!
Hello Foodies,
How was your Thanksgiving? What was your favorite part of the meal? Anyone have a nontraditional Thanksgiving? If so, let us know what that was!
We hope that you had a special holiday with your family and friends and critters, etc!
Cheers,
the Forks
How was your Thanksgiving? What was your favorite part of the meal? Anyone have a nontraditional Thanksgiving? If so, let us know what that was!
We hope that you had a special holiday with your family and friends and critters, etc!
Cheers,
the Forks
Wednesday, November 22, 2006
Thanksgiving Disasters!
Hello Foodies,
Before we get onto the subject of the day, we just want to report that we had another fabulous meal at The Spotted Pig last night. If you've never been there, run don't walk. Check out the website for address and directions so you know where you're running to....The Spotted Pig. If the lovely Francesca is handling the throngs of foodies waiting for a table, be sure to say "Hi!" And don't leave without having the sheep's ricotta gnudi or the pork tonnata. I also think they have the best burger and fries in town. There is no bad choice at the Spotted Pig!
Now, what we want to know is your Thanksgiving Disaster story? Ever drop a turkey? And not tell anyone? Tell us...tell us!
Happy cooking,
the Forks
Before we get onto the subject of the day, we just want to report that we had another fabulous meal at The Spotted Pig last night. If you've never been there, run don't walk. Check out the website for address and directions so you know where you're running to....The Spotted Pig. If the lovely Francesca is handling the throngs of foodies waiting for a table, be sure to say "Hi!" And don't leave without having the sheep's ricotta gnudi or the pork tonnata. I also think they have the best burger and fries in town. There is no bad choice at the Spotted Pig!
Now, what we want to know is your Thanksgiving Disaster story? Ever drop a turkey? And not tell anyone? Tell us...tell us!
Happy cooking,
the Forks
Tuesday, November 21, 2006
Thanksgiving is Approaching!
Hello Foodies,
Who is getting ready for Thanksgiving - shopping, prepping, cooking, baking? And who is just eating? If you are in this category - where are you going to eat - family, friends, restaurant?
One year, we went to Maroons (southern and jamaican restaurant) on 244 West 16th St. between 7th and 8th Avenues. It was the perfect place - good southern home-cooking. Also try Maroons not on Thanksgiving. Check it out at http://maroonsnyc.com/ I highly recommend the crabcakes, fried green tomatoes, Grandma's Crispy Fried Chicken in addition to all the Jamaican specialties.
Let us know...if you have time (this means you're in the eating category).
All our best,
the Forks
Who is getting ready for Thanksgiving - shopping, prepping, cooking, baking? And who is just eating? If you are in this category - where are you going to eat - family, friends, restaurant?
One year, we went to Maroons (southern and jamaican restaurant) on 244 West 16th St. between 7th and 8th Avenues. It was the perfect place - good southern home-cooking. Also try Maroons not on Thanksgiving. Check it out at http://maroonsnyc.com/ I highly recommend the crabcakes, fried green tomatoes, Grandma's Crispy Fried Chicken in addition to all the Jamaican specialties.
Let us know...if you have time (this means you're in the eating category).
All our best,
the Forks
Monday, November 20, 2006
An Evening At the Beard House!
Hello Foodies,
Last Friday, we were invited for an evening that was part of the Greatest New York Chefs series at the James Beard Foundation by our dear friends (and Beard House regulars) - Dr. Bill Shay and Jim Hood. Seated from left to right: Melissa Joachim (fork), Bill Shay, Lisa Goldman (fork) and Jim Hood.
Last Friday, we were invited for an evening that was part of the Greatest New York Chefs series at the James Beard Foundation by our dear friends (and Beard House regulars) - Dr. Bill Shay and Jim Hood. Seated from left to right: Melissa Joachim (fork), Bill Shay, Lisa Goldman (fork) and Jim Hood.
The featured chef for this evening was Andrew Karasz from Django in New York City. Meet the smiling chef below.
The evening starts with champagne and assorted canapes. My favorites were the Foi Gras Mousse with Mango Chutney and the Curried Potato Croquettes with Minted Yogurt. Then we sit at our table to indulge further. We were so lucky to be the only table in the front room. It was like we had our own private party. The standouts from a four-course tasting dinner was the Seared Maine Diver Scallops with Cauliflower and Black Truffle Vinaigrette and the Cider-Braised Short Ribs served with spiced parsnip, broccoli rabe and parmesan foam. The wine served with this course was great.
As shown below, this was Norton Ridge Cabernet Sauvignon 2003.
An evening at the James Beard House is always quite special. You should try it at least once if not often. Here's where to get more info: http://www.jamesbeard.org/
You can also enjoy one of Andrew Karasz's meals at Django at East 46th St. and Lexington Ave. on the Northwest corner. Check out the website at http://www.djangorestaurant.com
We hope that your weekend was as yummy as ours.
All our best,
the Forks
Friday, November 17, 2006
Bao Wow Wow Wow!
Hello Foodies,
We just wanted to share with you a gem of a Vietnamese restaurant called Bao Noodles. We have been trying to work our way through their menu and have found few disappointments. It is also hard not to keep ordering the same things over and over.
With what we've eaten so far...this is what I'd recommend....for appetizers....the homerun is the "Grilled Lemongrass Shortribs" - don't leave this restaurant without them. The Green Papaya Salad with green papaya, shrimp, fresh mint, and spicy lime dressing is quite tasty. You can't go wrong with any of the rolls from spring to summer - yum!
Moving on from the starters as hard as that is...try the Oxtail Noodle Soup that has thin slices of rare beef with rice noodles, bean sprouts in an anise-flavored oxtail broth. Pork on Rice Vermicelli (just what the name says) - the grilled pork is quite tasty. Spicy Beef Stew with beef brisket, carrots, daikon, ginger and anise brings stews to a whole new level. And a favorite of mine has been the Salt & Pepper Shrimp - tiger prawns coated with salt and pepper, stir-fried with garlic, shallots, red and green peppers...what could be bad about that!
There are pictures on the website so you can see your meal before you even get there or order it in...http://www.baonoodles.com. Bao Noodles is located at 391 Second Ave between 23rd & 22nd Sts.
Have a delicious weekend!
the Forks
We just wanted to share with you a gem of a Vietnamese restaurant called Bao Noodles. We have been trying to work our way through their menu and have found few disappointments. It is also hard not to keep ordering the same things over and over.
With what we've eaten so far...this is what I'd recommend....for appetizers....the homerun is the "Grilled Lemongrass Shortribs" - don't leave this restaurant without them. The Green Papaya Salad with green papaya, shrimp, fresh mint, and spicy lime dressing is quite tasty. You can't go wrong with any of the rolls from spring to summer - yum!
Moving on from the starters as hard as that is...try the Oxtail Noodle Soup that has thin slices of rare beef with rice noodles, bean sprouts in an anise-flavored oxtail broth. Pork on Rice Vermicelli (just what the name says) - the grilled pork is quite tasty. Spicy Beef Stew with beef brisket, carrots, daikon, ginger and anise brings stews to a whole new level. And a favorite of mine has been the Salt & Pepper Shrimp - tiger prawns coated with salt and pepper, stir-fried with garlic, shallots, red and green peppers...what could be bad about that!
There are pictures on the website so you can see your meal before you even get there or order it in...http://www.baonoodles.com. Bao Noodles is located at 391 Second Ave between 23rd & 22nd Sts.
Have a delicious weekend!
the Forks
Thursday, November 16, 2006
That Vino!
Hello Foodies,
The wine that we drank and loved at Centovini on Sunday evening - a 2004 Verduno Basadone from Castello di Verduno - was one of Frank Bruni's choices for a Thanksgiving wine in an article written by Eric Asimov that was in yesterday's New York Times. It's made from the pelaverga piccolo grape and obscure in its home territory in Piedmont region of Italy. It's a fun article and the link is nytimes.com.
The wine that we drank and loved at Centovini on Sunday evening - a 2004 Verduno Basadone from Castello di Verduno - was one of Frank Bruni's choices for a Thanksgiving wine in an article written by Eric Asimov that was in yesterday's New York Times. It's made from the pelaverga piccolo grape and obscure in its home territory in Piedmont region of Italy. It's a fun article and the link is nytimes.com.
You can purchase this wine at our favorite Italian wine store - Vino (mentioned in previous blog). Go to vinosite/ to check for exact store location (East 27th St. between Park and Lex) or order online.
It's never too early to be picking out your Thanksgiving wines!
Enjoy!
the Forks
Tuesday, November 14, 2006
Chicken Soup or bust!
Hello Foodies,
We had a friend arrive last night for a visit. She was battling a terrible cold. Out of sympathy, I found myself eating chicken soup for lunch today and I felt better. Somewhere I read that zinc is the curative factor in the Jewish penicillin. I hope our sick friend ate some too.
Do you like to have chicken soup when you're sick? What else do you like to eat when you're sick?
Let us know - flu season is approaching.
Be well and eat well!
the Forks
Monday, November 13, 2006
Friends and Centovini = A Great Visit, Food and Wine
Hello Foodies,
Last night, we had dinner with Tour de Forks alum, Anita Lo. For those who don't know, Anita is chef/owner of Annisa Restaurant. In this photo, she is dressed like a chef but last night, we can confirm that she was in civilian attire. Annisa is a small fine dining establishment in the West Village. The restaurant is owned and operated by Anita Lo and her business partner, Jennifer Scism. Anita is a winner of Food & Wine Magazine's 2001 Best New Chef Award and Annisa was awarded by the 2006 Michelin Guide a coveted one star. Visit their website at www.annisarestaurant.com.
We were lucky to get Anita on a rare night off from Annisa and we all met for dinner at Centovini
Anita is a friend of Patti Jackson, the chef at Centovini, and wanted to see Patty. Patti is an Alto veteran and devout Greenmarketer. We began our evening and reunion with Prosecco...we love bubbles! Nicola Marzovilla, one of Centovini's three owners (Murray Moss and Franklin Getchell from Moss Gallery are the other two), also spent time visiting with us.
Besides talking, we were eating. To start, we nibbled on formaggi and salumi and olives. My favorite of the antipasti was the Burratina di Bufala - so creamy and served with tomatoes and agretti. My favorite pasta was the Maccheroncini alla Bolognese - a comforting match to a rainy night. And for our mains, we delighted in hangar steak, veal cheeks and lamb chops. Although we were too full to eat dessert, we managed to eat Dora's cookies and biscotti and homemade truffles and an Espresso Granita! Our meal was matched with a Basadone 04 Castello di Verduno from Piemonte region.
If you'd like to visit Centovini...25 West Houston Street between Mercer and Greene. 212-219-2113.
If you go let us know.
Cheers,
the Forks
Friday, November 10, 2006
Tapas Anyone?
Hello Foodies,
Last night, two of the Forks - Melissa and Lisa -and Tour de Forks alum - Jackie Chasey -discovered a new tapas restaurant called Boqueria. Pictured to the left are Jackie and Melissa. My apologies for the photo quality - the snap was taken with my new phone that I barely know how to use. However, the photo certainly captures the fun of our evening.
Boqueria was packed last night. Monica, the hostess, was amazing at keeping everyone posted on the ETA of their tables. Not an easy job, I assure you. We were lucky enough to score seats at the bar before our table became available. We were also lucky to be at the bar because we were seated right in front of Marga, the tapas chef. Marga gave us excellent recommendations and Joe the bartender was very attentive.
So this is what we ate: The queso: Monte Negro, La Sarena, and Valdeon. The cured meats: jamon serrano and salchichon de bellota. Txipirones - it's baby squid, garbanzo, olive, radish, and al i oli. A wild boar pate. Dates stuffed with almonds and Cabrales, wrapped in bacon (datiles con beicon y almendras. Fried quail eggs and chorizo on toast (dojonudo). White anchovies. Jamon on a flatbread. And patatas bravas - fried potatoes and spicy al i oli. We loved everything but we all agreed the patatas bravas could have been crunchier. We drank a rose cava and enjoyed a Spanish Malvasia after dinner. For dessert, we devoured a chocolate and coffee mousse with hazelnut ice-cream and candied hazelnuts. Marga also suggested that we try (the next time) a dish called Arroz Cremoso - it's like a rosotto made with creamy bomba rice, salt cod, Manchego, lychees, and mussel broth. One big yum!
We're definitely going back and maybe we'll see you there. Let us know what restaurants you go to this weekend.
Enjoy,
the Forks
P.S. Boqueria is located at 53 West 19th St. between 5th & 6th Avenues. Visit Boqueria online at http://www.boquerianyc.com.
Wednesday, November 08, 2006
Always Need Great Bread!
Hello Foodies,
We love great bread and we confess that we've never made bread from scratch...never kneaded it (literally). But boy, do we need it. An article in the New York Times today has had us thinking about great bread all day. The article is called "The Secret to Great Bread: Let Time Do the Work" here's the link: http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=2&_r=1&ref=dining. Apparently, Jim Lahey has figured out the secret.
To me, there is nothing better than bread with a thick crust served warm and with butter! We like to buy bread at the Union Square Farmer's Market on Saturday mornings. Where do you like to buy bread?
What restaurants do you think serves the best bread?
Let us know.
Cheers,
the Forks
We love great bread and we confess that we've never made bread from scratch...never kneaded it (literally). But boy, do we need it. An article in the New York Times today has had us thinking about great bread all day. The article is called "The Secret to Great Bread: Let Time Do the Work" here's the link: http://www.nytimes.com/2006/11/08/dining/08mini.html?pagewanted=2&_r=1&ref=dining. Apparently, Jim Lahey has figured out the secret.
To me, there is nothing better than bread with a thick crust served warm and with butter! We like to buy bread at the Union Square Farmer's Market on Saturday mornings. Where do you like to buy bread?
What restaurants do you think serves the best bread?
Let us know.
Cheers,
the Forks
Tuesday, November 07, 2006
Vote Early and Vote Often!
Hello Foodies,
The message for today is to vote, vote, vote! Then have lots of treats on hand to eat while watching the election results later this evening. A fun treat place to go is Trader Joe's and to find the location near you - visit http://traderjoes.com.
Happy Voting!
the Forks
The message for today is to vote, vote, vote! Then have lots of treats on hand to eat while watching the election results later this evening. A fun treat place to go is Trader Joe's and to find the location near you - visit http://traderjoes.com.
Happy Voting!
the Forks
Monday, November 06, 2006
Treats To know About
Hello Foodies,
How was your weekend?
We think this is worth sharing - the smoked whitefish salad from Daniel's Bagels is the best we've ever tasted. What about the chopped liver? Amazing. Daniel's is located at 569 Third Ave. between 37th and 38th streets. 212-972-9733. They make homemade bagels and flagels too. Expect a line because this place is not a secret.
We also ate great hanger steaks at Les Halles on Park Avenue South. It comes with a shallot sauce and crunchy frites. Oo-la-la! Here's the link: http://www.leshalles.net/ny_park.php.
What did you eat?
Cheers,
the Forks
How was your weekend?
We think this is worth sharing - the smoked whitefish salad from Daniel's Bagels is the best we've ever tasted. What about the chopped liver? Amazing. Daniel's is located at 569 Third Ave. between 37th and 38th streets. 212-972-9733. They make homemade bagels and flagels too. Expect a line because this place is not a secret.
We also ate great hanger steaks at Les Halles on Park Avenue South. It comes with a shallot sauce and crunchy frites. Oo-la-la! Here's the link: http://www.leshalles.net/ny_park.php.
What did you eat?
Cheers,
the Forks
Friday, November 03, 2006
Have a Bottarga Weekend!
Hello Foodies,
One of our favorite things to eat these days is bottarga. It's being called the new caviar. Bottarga can be tuna or mullet eggs. We indulge with "pasta con bottarga" -- we heat up some olive oil and garlic then mix in the pasta...when plated, we shave or grate the bottarga on top. It's a beautiful thing!
Our friends at Gustiamo.com want to make it as easy as possible for you to have bottarga and to be able to make this special dish. They have created a gift basket called "Bottarga" in a box - The new caviar! - and it sells for $100. If you tell them that you are friends of Tour de Forks, you'll receive a 5% discount. The "bottarga" in this gift basket is mullet roe dried in the Sardinian sun, an ultimate indulgence. The gift basket includes a box of single cultivar Taganrog spaghetti by Latini, a stellar bottle of pure extra virgin olive oil from Sicily and a special recipe from Gustiamo's chef. Everything is carefully packaged inside an Outer Borough Chic crate, recycled straight from the lively Bronx produce markets. See this gift basket and many others at www.gustiamo.com.
Bottarga can also be eaten very simply with bread, after being sliced in thin shreds and softened in olive oil for at least half an hour. Try it on omelets, rice, and mashed potatoes.
If you have some over the weekend at a restaurant or at home, let us know.
Have a delicious weekend!
the Forks
Thursday, November 02, 2006
More Red Wine...Please!!!
Hello Foodies,
Red wine has been receiving so much press in the last few days. The fuss is about a natural substance called resveratrol that is found in the skin of grapes and red wine. Resveratrol offsets the bad effects of unhealthy, high-calorie diets. Everyone is hoping it has the same great effects in humans as it does in mice. To get the same results as the mice - you have to drink a lot. For example, a 150 lb. person, would have to drink 750 - 1,500 bottles a day.
This just makes us want to race down to VINO, our favorite Italian wine store to start stocking up on red wine. We suggest that you do too...their super knowledgeable staff always helps you to make the perfect selection. The link to the website is: http://www.vinosite.com. Vino is located at 121 East 27th St. between Park and Lex (closer to Lex). They have weekly free wine tastings.
Maybe we'll see you there! Let us know your fave Italian reds....
Cheers,
the forks
Red wine has been receiving so much press in the last few days. The fuss is about a natural substance called resveratrol that is found in the skin of grapes and red wine. Resveratrol offsets the bad effects of unhealthy, high-calorie diets. Everyone is hoping it has the same great effects in humans as it does in mice. To get the same results as the mice - you have to drink a lot. For example, a 150 lb. person, would have to drink 750 - 1,500 bottles a day.
This just makes us want to race down to VINO, our favorite Italian wine store to start stocking up on red wine. We suggest that you do too...their super knowledgeable staff always helps you to make the perfect selection. The link to the website is: http://www.vinosite.com. Vino is located at 121 East 27th St. between Park and Lex (closer to Lex). They have weekly free wine tastings.
Maybe we'll see you there! Let us know your fave Italian reds....
Cheers,
the forks
Wednesday, November 01, 2006
Tis the Season for White Truffles...
Hello Foodies,
In one of our previous blogs, we mentioned that one of the adventures planned for Tour de Forks Puglia is a white truffle hunt followed by a delicious meal made with the white truffles found on the hunt. White truffles seem to be everywhere and funny that Florence Fabricant wrote about them in her article in the New York Times today (she probably saw our blog - kidding, but you never know) .
It's under the heading called: Ah, Time to Break Out That White Truffle Nest Egg
She gives current market prices and places to enjoy white truffles in New York City. Here's the link to her article: http://www.nytimes.com/2006/11/01/dining/01stuff.html?ref=dining
Remember you can stay local and indulge in white truffles - anywhere from $140 to $169 an ounce - or you can go to Puglia with Tour de Forks. Itinerary and prices to be posted soon on www.tourdeforks.com.
Let us know where you like to eat white truffles in New York City and what's the dish!
All our best,
the Forks
In one of our previous blogs, we mentioned that one of the adventures planned for Tour de Forks Puglia is a white truffle hunt followed by a delicious meal made with the white truffles found on the hunt. White truffles seem to be everywhere and funny that Florence Fabricant wrote about them in her article in the New York Times today (she probably saw our blog - kidding, but you never know) .
It's under the heading called: Ah, Time to Break Out That White Truffle Nest Egg
She gives current market prices and places to enjoy white truffles in New York City. Here's the link to her article: http://www.nytimes.com/2006/11/01/dining/01stuff.html?ref=dining
Remember you can stay local and indulge in white truffles - anywhere from $140 to $169 an ounce - or you can go to Puglia with Tour de Forks. Itinerary and prices to be posted soon on www.tourdeforks.com.
Let us know where you like to eat white truffles in New York City and what's the dish!
All our best,
the Forks
Tuesday, October 31, 2006
Happy Halloween!
Dear Foodies,
Are you dressing up? Going to parties? Bobbing for apples? (that's one I never liked as I always got water up my nose)
Besides the candy, I find one of the most delightful treats not only of this day but of this season (Halloween to Thanksgiving) is PUMPKIN ICE CREAM!
Ciao Bella makes an excellent pumpkin gelato. I love it! What about you?
What are your favorite Halloween treats?
Have fun and it's even warm enough to eat pumpkin ice cream today. It's not a hard guess to know where I'm going now.
Happy Halloween!
the Forks
Are you dressing up? Going to parties? Bobbing for apples? (that's one I never liked as I always got water up my nose)
Besides the candy, I find one of the most delightful treats not only of this day but of this season (Halloween to Thanksgiving) is PUMPKIN ICE CREAM!
Ciao Bella makes an excellent pumpkin gelato. I love it! What about you?
What are your favorite Halloween treats?
Have fun and it's even warm enough to eat pumpkin ice cream today. It's not a hard guess to know where I'm going now.
Happy Halloween!
the Forks
Monday, October 30, 2006
Monday, Monday...
Hello Foodies,
Okay, who ate where this weekend? Sit at any bars?
We dined at Bombay Talkie on 9th Avenue at 21st Street but not at the bar. It's a Bombay-themed restaurant that pays homage to Bollywood and Indian street food. But in Chelsea, it's high end street food and it is delicious.
We ate Bombay Bhel for starters - assorted wheat flour chips and rice puffs tossed with a salsa of lime, onions, green mangoes and mint chutney. Then we shared a Biryani - lighlty spiced chicken with mint, coriander, coconut milk with basmati rice and cashews. And Nigiri Coconut Kebabs lamb meatballs in a south indian sauce of coconut and mustard seeds. Cucumber raita and a naan plus two veggie dishes - Palaak Paneer or creamed spinach with homemade cheese and Baigan Bharta, a smoked eggplant with ginger, coriander, cumin and chilies completed the meal. We were quite full so we enjoyed a spiced hot chocolate for dessert.
Here's the link to the website: www.bombaytalkie.com
The forks went to India last February...it would be great to do a Tour de Forks to India. Any interest?
Looking forward to hearing your comments on all the above.
Cheers,
the Forks
Okay, who ate where this weekend? Sit at any bars?
We dined at Bombay Talkie on 9th Avenue at 21st Street but not at the bar. It's a Bombay-themed restaurant that pays homage to Bollywood and Indian street food. But in Chelsea, it's high end street food and it is delicious.
We ate Bombay Bhel for starters - assorted wheat flour chips and rice puffs tossed with a salsa of lime, onions, green mangoes and mint chutney. Then we shared a Biryani - lighlty spiced chicken with mint, coriander, coconut milk with basmati rice and cashews. And Nigiri Coconut Kebabs lamb meatballs in a south indian sauce of coconut and mustard seeds. Cucumber raita and a naan plus two veggie dishes - Palaak Paneer or creamed spinach with homemade cheese and Baigan Bharta, a smoked eggplant with ginger, coriander, cumin and chilies completed the meal. We were quite full so we enjoyed a spiced hot chocolate for dessert.
Here's the link to the website: www.bombaytalkie.com
The forks went to India last February...it would be great to do a Tour de Forks to India. Any interest?
Looking forward to hearing your comments on all the above.
Cheers,
the Forks
Saturday, October 28, 2006
Sitting at the Bar
Hello Foodies,
Earlier this week, an anonymous blogger shared this about a favorite meal from last weekend. Here's the comment:
One of our favorites is the bar at Annisa...a restaurant in the village. The chef is Anita Lo, also a Tour de Forks alum. We highly recommend a seat anywhere at Annisa...the bar or in the cozy restaurant. BTW, they have been awarded a Michelin star two years in a row! Here's the link: http://www.annisarestaurant.com/
Let us know your favorite bars to eat at!
Have a delicious weekend!
the Forks
Earlier this week, an anonymous blogger shared this about a favorite meal from last weekend. Here's the comment:
One of our favorites is the bar at Annisa...a restaurant in the village. The chef is Anita Lo, also a Tour de Forks alum. We highly recommend a seat anywhere at Annisa...the bar or in the cozy restaurant. BTW, they have been awarded a Michelin star two years in a row! Here's the link: http://www.annisarestaurant.com/
Let us know your favorite bars to eat at!
Have a delicious weekend!
the Forks
Thursday, October 26, 2006
Bring Family and Friends
Hello Foodies,
After reading an article in the New York Times today called "A Deluxe Vacation, Your Friends Included," reminded me of this trend among the affluent to bring friends and family along on a vacation. The link to the article is http://www.nytimes.com/2006/10/26/fashion/26vacation.html.
I think this is happening because of diminishing time that people get to spend with their friends and family. And all it takes is a milestone birthday, anniversary, or other special occasion to make you want to share this time.
Tour de Forks loves to plan special tours for people. Please remember us, when it comes time for you organize a trip for your friends and family. It's easy to contact us - call 212-447-9640 or visit www.tourdeforks.com.
Have you ever traveled with friends and family?
Let us know.
All our best,
the Forks
After reading an article in the New York Times today called "A Deluxe Vacation, Your Friends Included," reminded me of this trend among the affluent to bring friends and family along on a vacation. The link to the article is http://www.nytimes.com/2006/10/26/fashion/26vacation.html.
I think this is happening because of diminishing time that people get to spend with their friends and family. And all it takes is a milestone birthday, anniversary, or other special occasion to make you want to share this time.
Tour de Forks loves to plan special tours for people. Please remember us, when it comes time for you organize a trip for your friends and family. It's easy to contact us - call 212-447-9640 or visit www.tourdeforks.com.
Have you ever traveled with friends and family?
Let us know.
All our best,
the Forks
Wednesday, October 25, 2006
Just How Good Can Italy Get?
Dear Foodies,
I think the answer is that just when you think Italy is as good as it can get - you turn a corner and WOW - it gets even better. No matter where you are. Today in the New York Times, an article was published with this very same title. I confess I stole it. However, I am a thief who will give you the link...http://www.nytimes.com/2006/10/25/dining/25ital.html?_r=1&oref=slogin. Read this delicious article and enjoy.
Then visit www.tourdeforks.com and come with us to Sicily and soon to Puglia. Emilia-Romagna is on our hit list too so keep checking in for those tour details and dates.
Please let us know some of your "Italy doesn't get better than this" moments!
Mine was a recent meal that our Tour de Forks Sicily group enjoyed last May. It was a meal prepared by Chef Ciccio Sultano, at his Michelin star restaurant Ristorante Duomo in Ragusa Ibla. Check out their website...http://www.ristoranteduomo.it/
We can't wait to hear from you.
As always,
the Forks
I think the answer is that just when you think Italy is as good as it can get - you turn a corner and WOW - it gets even better. No matter where you are. Today in the New York Times, an article was published with this very same title. I confess I stole it. However, I am a thief who will give you the link...http://www.nytimes.com/2006/10/25/dining/25ital.html?_r=1&oref=slogin. Read this delicious article and enjoy.
Then visit www.tourdeforks.com and come with us to Sicily and soon to Puglia. Emilia-Romagna is on our hit list too so keep checking in for those tour details and dates.
Please let us know some of your "Italy doesn't get better than this" moments!
Mine was a recent meal that our Tour de Forks Sicily group enjoyed last May. It was a meal prepared by Chef Ciccio Sultano, at his Michelin star restaurant Ristorante Duomo in Ragusa Ibla. Check out their website...http://www.ristoranteduomo.it/
We can't wait to hear from you.
As always,
the Forks
Tuesday, October 24, 2006
Tour de Forks Hunts For Truffles
Hi Foodies,
As mentioned in our last blog, Tour de Forks will be running a spectacular tour through Puglia in the Fall of 2007. One of the big events will be hunting for white truffles in the town of Corigliano in Puglia. We will hunt for truffles with Giuseppe Lolli and his dogs. Afterwards, we will eat the truffles as they will be prepared at Giuseppe’s restaurant in Corigliano d’Otranto. Giuseppe has 25 years experience with truffles, and recently has been involved in the protection of truffle areas and has contributed to the legislation that controls the harvesting, conservation, and sales of truffles in Puglia.
Keep checking www.tourdeforks.com for more details.
Until tomorrow,
the Forks
Monday, October 23, 2006
Hamptons Food Festival
Hi Foodies,
Hope you all had yummy weekends.
This weekend was supposedly the Hamptons Film Festival but for us - it was the Hamptons Food Festival! We stayed with dear friends in East Hampton with their two dear dogs.
Our kickoff dinner was a slow-cooked duck served with an amazing berry chutney. The duck was bought from Iacona Farm on Long Lane in East Hampton. They have been selling delicious chicken, ducks, and geese since 1948. There is no wrong choice at Iacona Farm, including their amazing eggs, just watch out for the hanging wooden cut out of a chicken and you know you've found the right place.
And to think that most people on my train were busy talking about the celebrity parties they would be attending that night. I was happy thinking about the fabulous dinner that was ahead of me.
On Saturday evening, we dined on a divine porcini mushroom risotto matched by a Puglian red wine called Carminio from Lecce, 100% negro amaro barriqued in French Oak for six months. The website is http://www.cantinacarrozzo.com/home.htm. If you do not speak Italian, you'll have to find a friendly translator. We are going to try to find out where this wine is sold around here. If we do, you'll be the first to know.
Melissa Joachim, one of the forks, was given this bottle on her recent reconnaissance trip to Puglia. Yes, keep checking our website because we are planning a Tour de Forks Puglia in September 2007.
The link to the ingredients for our risotto dish is http://www.gustiamo.com/cgi-bin/front_end/prodotto?id=42227. On the website, it is listed as Risotto ai fungi - the comfort food for the connoisseur. Mangia bene! I wish I had a plate of it right now.
Please, let us know what your favorite meal was from this weekend?
We look forward to hearing from you.
All our best,
the forks!
Hope you all had yummy weekends.
This weekend was supposedly the Hamptons Film Festival but for us - it was the Hamptons Food Festival! We stayed with dear friends in East Hampton with their two dear dogs.
Our kickoff dinner was a slow-cooked duck served with an amazing berry chutney. The duck was bought from Iacona Farm on Long Lane in East Hampton. They have been selling delicious chicken, ducks, and geese since 1948. There is no wrong choice at Iacona Farm, including their amazing eggs, just watch out for the hanging wooden cut out of a chicken and you know you've found the right place.
And to think that most people on my train were busy talking about the celebrity parties they would be attending that night. I was happy thinking about the fabulous dinner that was ahead of me.
On Saturday evening, we dined on a divine porcini mushroom risotto matched by a Puglian red wine called Carminio from Lecce, 100% negro amaro barriqued in French Oak for six months. The website is http://www.cantinacarrozzo.com/home.htm. If you do not speak Italian, you'll have to find a friendly translator. We are going to try to find out where this wine is sold around here. If we do, you'll be the first to know.
Melissa Joachim, one of the forks, was given this bottle on her recent reconnaissance trip to Puglia. Yes, keep checking our website because we are planning a Tour de Forks Puglia in September 2007.
The link to the ingredients for our risotto dish is http://www.gustiamo.com/cgi-bin/front_end/prodotto?id=42227. On the website, it is listed as Risotto ai fungi - the comfort food for the connoisseur. Mangia bene! I wish I had a plate of it right now.
Please, let us know what your favorite meal was from this weekend?
We look forward to hearing from you.
All our best,
the forks!
Friday, October 20, 2006
The World Is A Kitchen...
Dear Foodies,
Welcome back! A few months ago, we received exciting news that Tour de Forks would be listed in the Resources section under Food Tours in a fabulous new book called:
The World Is A Kitchen: Cooking Your Way Through Culture - Stories, Recipes & Resources
Welcome back! A few months ago, we received exciting news that Tour de Forks would be listed in the Resources section under Food Tours in a fabulous new book called:
The World Is A Kitchen: Cooking Your Way Through Culture - Stories, Recipes & Resources
The book is edited by Michele Anna Jordan and Susan Brady and published by Traveler's Tales.
Tour de Forks is also listed on the website. Both website and book, are great resources of information. Have a visit and here's the link:
http://worldisakitchen.typepad.com/the_world_is_a_kitchen/culinary_tours/index.html
As you can see, the link takes you to the Australia tours. If you scroll down on this website through the companies offering tours in Europe. Our Sicily tours are listed there. You can check out the complete itinerary of Sicily tours on our website - www.tourdeforks.com.
You can also buy the book on Amazon. Enjoy!
So two of the forks will be out in East Hampton this weekend and our other fork will be eating and drinking here in New York City this weekend. We'll see if there will be any foodie news and of course, report it to you come Monday.
Mangia Benne this weekend!
the Forks
Thursday, October 19, 2006
Welcome!
Tour de Forks Welcomes You to our new blog!
What will you find here?
Local and International news on what Tour de Forks is up to - whether that's great restaurant recommendations, stories from our tours, news on Tour de Forks alum,
upcoming news on Tour de Forks events, and recommendations on great food
products to try and where to order them. We always give you the inside scoop!
More to follow....come back and visit soon.
Grazie Mille,
the Forks
What will you find here?
Local and International news on what Tour de Forks is up to - whether that's great restaurant recommendations, stories from our tours, news on Tour de Forks alum,
upcoming news on Tour de Forks events, and recommendations on great food
products to try and where to order them. We always give you the inside scoop!
More to follow....come back and visit soon.
Grazie Mille,
the Forks
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Hi Forks,
I always try to have yummy weekends. This past Sunday a friend from out-of-town and I snagged seats at the bar at Babbo. I forgot how good that place can be. We splurged on a $50 duck egg with guanciale, toasted country bread--and shaved white truffles! I followed that with a ravioli-like pasta, the name of which I can't recall, stuffed with lamb's brains and simply sauced with excellent butter and sage. Not for everyone, but I thought it was great. Other stuff was good, too, but these were the highlights.