Thursday, September 30, 2010
Saturday, September 25, 2010
Below take a look at some pictures he showed us...
Tuesday, September 21, 2010
The topic is fascinating and seems endless. What I particularly like in all chefs is their grounding character, their constant desire to be inspired and to become better. Even if I disagree with Keller’s extreme approach to repetition (after a while becomes comfort zone), I congratulate them all for their genuine, tasty efforts to create better food.
Sunday, September 19, 2010
I was at the Back to Basis Good Food Festival this afternoon for the last hour. Hopefully, most of the participants were still offering samples with a few exceptions that were "sold out". I was impressed by Craft's corn panecotta, the perfect balance of sweet and salty and creamy enough for everybody's taste.
The twenty minutes wait for the peanut butter, banana and bacon ice cream courtesy of Ample Hills Creamery was worth it. The banana mixed with my favorite peanut butter was excellent, the bacon was an added surprise but I wouldn't mind its absence either.
For the rest, notable was the duck terrine from Great Performances, the house smoked trout from Flatbush Farm and Gramercy Tavern's hash potato.
Finally, the Nuts+Nuts spicy cashews and spicy cashew dip were both unique, innovative and amazing!
A big thank you to Basis that organized this September event - all the exhibitors were nice and generous with their samples. Click here for more information: http://www.goodfoodfest.com/. The hot day was pleasant for a gourmet day out!
Wednesday, September 15, 2010
PS: I lived in Spain and I got acquainted with high gastronomy and modern Spanish cuisine, not only Ferran Adrià's but also Arzak's and other chefs. That was the stimulus. .ES follows the Spanish cooking that has expanded to Mediterranean cuisine today. .ES has reasonable prices and is open to everybody.
FB: How did you find the location?
PS: I was walking in the area and I was passing by. There was nothing here, only drug addicts and hookers but the space was free and wonderful. Thessaloniki is smaller, not so large and big as Athens and there is a borderline in the downtown area.
FB: What about your menu?
PS: I am responsible for the menu. It changes four times a year and has seasonal dishes. We have four chefs. As I said the success of .ES is based on high gastronomy but is simply made. Our basic success elements are good ingredients, simplicity and the ambitions of the chefs. We use materials that are not commercial like barnacles.
FB: What are your plans for the future?
PS: From the new season, the menu will be offered in small dishes, like tapas. We tried them out on Mondays and it went very well so we are now ready. I would also like to open a restaurant on a Greek island in Cyclades until next summer.
FB: Where else do you eat except .ES in Thessaloniki?
PS: I go to English in Ano Poli, sto Profili sti Diagonio for its spicy meatballs and in the restaurant of Naftikos Omilos on Sofouli street. All excellent. When I travel abroad, I go to Arzak because is authentic. I like Italian and Japanese cuisines. But first of all simplicity. It’s like eating on an Aegean island. What would you like to eat? Tomatoes with vinegar and olive oil, salad, fish. Just a few things and simple. And if there is a full moon, that helps too.
FB: So in brief..
PS: .ES is like a tavern but also a kind of bistrot. The ambience is something that brought success, not only the food.
Monday, September 13, 2010
Expect to learn how to become more financial savvy and a wiser spender while getting useful, styling tips and sipping cocktails!
Where: Theory, 40 Gansevoort Street
When: Tuesday, September 21, 6:30pm – 9:30pm
RSPV by 9.17 at: email@example.com
Friday, September 10, 2010
The Asian Food Festival was a celebration of flavors, tastes and traditions from Asia. And that included mainly Indian, Thai, Korean, Malaysian, Sri Lankan, Taiwanese, Nepalese, Pakistani, Filipino, Burmese, Japanese and Chinese cuisines.
I may not be an expert in Asian cuisines but I am not an Asian food virgin either. I have tasted plenty in the past and I managed to develop a palate for most of them (my nine years in England helped me explore Indian and Pakistani cuisines, that's the reason I am not so impress with Indian in New York). But my attendance in this multi-cultural festival had an amazing influence on my way of thinking about Asian food. For the very first time I realized that Asian people are unique in their approach to food and cooking both as well as the use of ingredients.
1. Chinese eat mostly Chinese food and can't stay without rice more than four days!
2. The five important ingredients in Indian food are: black or yellow mustard seeds, cumin, turmeric, coriander seeds and Cajun pepper.
3. The word curry is an anglicized version of the word kari which usually means "gravy" or "sauce" rather than "spices". So, curry is used throughout European culture to describe a variety of side dishes, best known in Indian cuisine or other South Asian (chicken curry etc)
4. Cheese is by large not used in Asian cuisines (I would dare to say that dairy is not popular at all).
Admittedly, it was a thought provoking festival for me at least. Food was fresh, unique and offered generously. Maybe is time for me to master one of the Asian cuisines - the future will tell!
Wednesday, September 08, 2010
LUCAS MAASSEN EXHIBIT & BOOK LAUNCH
When: Friday September 10, 2010, 6-8pm
Where: CITE Showroom, 131 Greene Street, New York, NY 10012
It's here again for the second year. This Friday, 9.10 Vogue hosts the Fashion's Night Out in major cities all over the world. This globe-spanning extravaganza expands from Manhattan to Rio de Janeiro to Tokyo and Athens. I know that New York will be buzzing with energy, champagne, celebrities and styling adventures. All major stores participate that makes it difficult to choose - where should I go first? For a list of all participants click here: http://www.fashionsnightout.com/. If you want to see what is happening in other parts of the world click on FNO elsewhere.
Sunday, September 05, 2010
I don't know much about the history of the Brazilian Day Festival. I was told that it's the celebration of Brazil's Independence Day. I chose to focus on Brazilian street foods (and some good looking Brazilian young men wearing Brazil's soccer team tees saying KAKA) which I found somehow unique if compared to other street food cuisines. I started with the famous Acarajé, a fritter made from black-eyed peas and deep-fried to a crisp golden brown in palm oil. The most common way of eating acarajé is splitting it in half, pouring vatapá and/or caruru, a salad made out of green and red tomatoes, fried shrimps and home made hot sauce. The strangest thing is that Acarajé is also found in Nigerian cuisine.
Pastel is another traditional Brazilian dish, consisting of crisp pastry filled with ground beef meat, cheese, chicken or shrimp and then deep fried. Rather on the "heavier" side, it can be also too big to be eaten by one person so please, share it!
I missed the Churros, a Spanish rather traditional sweet that is also made in South American countries and is popular in Australia. It is a fried-dough pastry-based snack, sometimes made from potato dough, sprinkled with sugar and eaten dipped in thick chocolate. Brazilians were offering Churros with doce de leite.
Thursday, September 02, 2010
Wednesday, September 01, 2010
After months of speculation, Eataly, the venture or dream of Batali-Bastianich has finally opened at 4pm on August 31st. The line was long but it was moving fast when I decided to join at 4.05pm. Ten minutes later, I was in with my camera looking at the Lavazza's espresso bar, dine-in eateries matched by corresponding food stores, pasta aisles, the LaFrieda butcher counter and the notable bakery.
Eataly @ 200 Fifth Ave between 23rd and 24th Sts