Beard on Books

If you can't live without cheese and you do want to discover more about it, don't miss the presentation of Clark Wolf's "American Cheeses" book at the Beard House this Wednesday.

Back when most Americans’ idea of cheese amounted to electric orange slices of, well, American cheese, Clark Wolf was stocking the shelves of his San Francisco shop with artisanal cheeses from around the country. Years later small-scale American cheese production has become something to be proud of, and, luckily for us, Wolf continues to follow the transformed industry’s every move. In American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them he shares his unrivaled knowledge about cheese from every region of the United States, along with tips for storing and serving.

When: Wednesday 7.15 at noon

Where: The Beard House, 167 West 12th Street, NYC

Tria Summer Cocktail Reception

Reception for the Artists:

Guiliano Guarneri, Suejin Jo, Oliver Lake, Nicole Parcher

Thursday, July 9, 6 - 8 pm

This is the final reception of Tria in this location. Tria Gallery will move to 531 West 25th Street - at ground level from September 2009.

But if you plan to visit tonight, go to the following address for the last time:
547 West 27th Street, 5th floor, New York, New York 10001

Outlet 7 Shopping Party‏

Visit tonight Outlet 7 for a lovely shopping party, starting at 6pm.

Gifts for the hostess

If you are stuck and you are clueless about the hostess gift, check out the Real Simple's excellent ideas site by clicking on http://bit.ly/OYJSv to see a list of all gifts. I particularly like the Cocktail sugars, that will give a twist to your cocktail parties! From crateandbarrel.com.

Alan Klotz Gallery opening

J O A N N A J O H N S O N

30 Dresses: Recent Color Photographs

July 9th - August 21st, 2009

Opening Reception for the artist: July 9th, 6-8 PM

Alan Klotz Gallery

511 W. 25th Street, Suite 701, New York

4th of July entertaining ideas

Real Simple has fun and original ideas to celebrate the 4th of July with 30 tips for outdoor entertaining. Click below to read them all:

http://bit.ly/wyMT1

I like the idea of the bar cart with stocked with essentials as glasses, plates, ice, a cocktail shaker, and swizzle sticks.

Happy 4th of July!

Fancy Food Show (4)

What I didn't like in the Fancy Food Show:

1. The unbearable boredom of Italian and Greek food (and not only). Come on guys. There is more than olive oil, Parmesan cheese, feta cheese and dolmades. Innovate a little. It will be good for you and for your customers

2. Fatty, wheat based, sugary products. Hasn't anyone told you that they are not good for your health?


3. The exhibitors who refused to give away samples saying "we only give them to our customers". My question is "how do you know that I am not your customer?". This is the worst marketing ever. Give out free samples and you will get more customers. Just thumbs down for Dolfin chocolates - they turned me down for a free sample stating the phrase above. The truth is though that I am a customer. Or better, I used to be. I won't buy chocolates from Dolfin any longer.

4. Finally, the rude way security people tried to convince visitors to give up on their freebies moments before the end of the Show. Didn't you know what? It's a yearly tradition that exhibitors give out food and products for marketing and PR purposes. And as such, they have to be respected. If you want to confiscate food that has been offered as a free gift, make it clear to the exhibitors and ask them not to offer their products for free before closure BUT treat guests and visitors with respect. I still wonder who is going to consume the leftovers. It is said that non-for-profit organizations like City Harvest collect the remaining items for the homeless.

Is this true?

If it is, I congratulate the organizers of NASFT and everybody else who is involved. But why I saw some huge amounts of olives thrown away in a trash can? Shame on those who trash food like this. There is so much food left and so many hungry people in New York. Don't throw it away. It's really a disgrace.

And please, I don't want to talk to another obnoxious security guy. I got some freebies but I managed to sneak out easily.

This is all good.

Fancy Food Show (3)

Fancy Food Show continues. What I liked the most and I applause:

1. Thailand and its innovative presentation with give aways of fresh Thai fruit - Mangosteen and Langsat, both similar to lychee but also amazing, innovative recipes as the sticky rice served with coconut ice cream! (see picture).

2. Peru food tastings some of which consisted of the well-known Peruvian causa with crab meat and tuna salad on top and ceviche de Lenguado but also a series of desserts I can't even name right now....

3. The Chilean tastings with the corn puree based samplings together with their delicious wine pairings and with their panacota desserts. I also want to give thumps up to the original Wine infused jellies of Chile. Alma Sol offers jellies made from Merlot, Syrah, Pinot Noir, and Chardonnay wines amongst others. A different taste, if you like the mix of the wine with the sugar, it's definitely for you.

But there weren't only those countries that impressed with their presence. A series of weird but also innovative food items astonished but also confused the visitors. I will start with the green tea infused gourmet shortbread cookies, this taste is only for those who 1. like shortbread 2. like green tea. Not really my cup of tea...

I can't leave out one of my preferred, the wasabi peanuts as seen at the The Peanut Shop of Williamsburg stand, providing bold and spicy flavors of Japanese horseradish to their extra large Virginia peanuts. Another favorite was the Yin & Yang, a sweet-hot flavor combined with the Praline glazed peanuts, just amazing!

A stop at the Azar Nut Company gave me the opportunity to also taste Jalapeno cashews, Honey chipotle pecans and cinnamon almonds, great ideas for your summer parties but also unique tastes if you do like nuts and spices. Another authentic idea, not seen in the Chocolate show last October, was the nacho dipped in chocolate from the Vosges Chocolate. A real sin.

I will give the prize of the most delicious, balanced and inventive product of this Show to the new ice-cream flavors created by Vosges chocolate. Currently, they offer the following four flavors: Naga, Pandan, Red Fire and Wattleseed with Naga being my best and the award winning for this season. It is a sweet Indian curry with fresh young coconut and creamy custard ice cream. A pure and delightful experience. The Red Fire is also unique with Mexican chipotle chillies, cinnamon and dark chocolate ice cream.

Naga. Voted the best. Fancy Food Show of 2009 and Vosges, thanks for the inspiration!