A Meal Remembered...

Hello Foodies,

I sit here this Friday drooling over a fabulous meal that I ate last weekend. It was cooked by our dear friend, Frances Cassidy out at her East Hampton beach house that she shares with her partner, Karin Lundell.

We started with amazing crabcakes. One of my faves...check these out...




Crabcakes were followed by this slow-cooked duck...

Then the duck shared a plate with this beautiful salad with a roasted hazelnut vinagrette.

Once plated with wild rice and blueberry chutney - it looked like this. Yummy!

This meal could only be followed by a cake chosen by Iacopo Falai - one of his favorites, called The Crepe Cake. Get one as soon as possible at Caffe Fala, 265 Lafayette Street (Cross Street: Between Prince Street and Spring Street)!

We wish you all memorable meals this weekend!

Enjoy,

the Forks

Happy Valentine's Foodies!

Hello Foodies,

We wish you a chocolate-filled, caviar-filled, champagne-filled, whatever-your-passion-filled and most importantly, a love-filled Valentine's Day!

Enjoy and Indulge,

the Forks

Go Ahead, Egg Me On!

Hello Foodies,

I love eggs! Any kind but I must say I have not been able to eat one raw yet. Can you? But I don't have to be too concerned because now there is a way to get eggs even before they're raw...before they're even laid. Chef Dan Barber of Blue Hill restaurant(s) fame seems to be quite into them. Check out the article called "What Came First?" in today's New York Times - http://www.nytimes.com/2007/02/07/dining/07eggs.html.

Let us know if you've had unlaid eggs? Where did you get them? How were they cooked? Tell us everything...this is no yolk! (rim shot)

Enjoy,

the Forks

Smiling Faces & Stomachs!

Hello Foodies,

Look at these smiling faces!
(L to R, first row - Gianni, Michael, Tay,
L to R, top row - Dan, Buddha, Melissa (fork), Lisa (fork))

The reason for these smiles was an amazing meal prepared Gian-Michele Savoca, the Tour de Forks Sicily guide. Lucky us!
We started with Gianni's homemade garlic toasts, olives, and pistachios. Also served was a salmon sashimi kimchi prepared by Michael. Out of this world and just the right amount of spice.

Dinner, like our Chef, was Italian. My photos of the food turned out too dark which is so disappointing because I wanted you to see this dinner. First dish served - a beautiful terrine with a bottom layer of mushroom and egg, topped by roasted peppers, fresh tomato, and mozzarella. Balsamic vinegar was drizzled on top followed by a few sprinkles of red pepper flakes. Then came the main course - wild boar osso bucco and rissotto! Dessert was mini pastries by Cipriani. An amazing meal - truly!

If you want to learn how to cook like this, or have Gian-Michele cater an event, go to his website at Highly Eventful. You'll be smiling too!

Enjoy your weekend,

the Forks