Rosh Hashanah Tapas Menu

     I can’t get enough of this Spanish/Mediterranean style of dining. Small portions of quality ingredients make for a more diverse (and usually satisfying) meal than the American tradition of meat/veg/starch all portioned out to perfection on a plate. Because quality meat is scarily hard to find in the city, and the prices unbearable at greenmarkets, I’ve decided to build the menu around my weekly CSA share of fresh organic produce. I can’t think of a better way to start the new year than with this celebration of health, happy palates and creative dining, and I promise, you won’t even miss the brisket.

Pastrami-Smoked Salmon Boats

You don’t have to use pastrami smoked salmon from Russ and Daughter, but why wouldn’t you? The again, the line might be shorter for me if you don’t, and there are some decent prepackaged versions out there if you can’t make it to the LES (check their holiday schedule if you decide to).  Combined with all the fixins heaped up in bitter crunchy endive, this bite evokes all the flavors of Jewish holidays.

Ingredients:

Crème fraiche

Endive leaves

Pastrami smoked salmon

Capers

Red onion, diced

Fresh Dill

To Prepare:

Spoon a little crème fraiche into an endive leaf, top with one piece of salmon, a few capers, some red onion and a small sprig of dill. Yum.

Caramelized Zucchini Crostini

An underappreciated summer bounty, zucchini and summer squash are versatile and delicious with minimal preparation. This dish combines fresh and rich flavors for a satisfying veggie treat. 

Ingredients:

Olive Oil

Zucchini, diced into small chunks

Salt

Garlic, minced

Butter

Parsley, minced

Baguette, sliced and toasted

Freshly ground black pepper

To Prepare:

Heat a small amount of olive oil in a pan and add the zucchini chunks and salt. Leave them alone for a while so they caramelize, then toss to let the other sides brown lightly too. When just about done, add in the garlic and (just a little) butter and sauté quickly to take the raw edge off. Turn the heat off, add in the parsley and spoon the mixture on to the crostini. Top with a light drizzle of olive oil and pepper.

Herb-de-Provence Roasted Potatoes

Simple and delicious, roasted potatoes are so very satisfying and hearty. You don’t really need a recipe for this one, and if you do… why don’t you just go to the FoodNetwork website, okay?

Garlic Beans

String/green beans and wax beans are all plentiful right now, and sautéed up with thin slices of garlic, oilive oil and a touch of stock/broth is a great addition to any meal.

Apples and Honey Cheese Plate

As much as I loved my Temple’s mealy red apples and McDonalds packet of ‘honey’, this sophisticated version of the traditional sweet treat has quickly become my new favorite part of Rosh Hashanah. Find the freshest, crispest apples you can and small chunks of veined blue cheese like Gorgonzola or Valdeon, an applewood smoked Cheddar or Gouda, and *add favorite cheese here* I usually go for a creamy, semi-stinky, goat milk selection. A blob or two of honeycomb, toasted baguette, glass of Oloroso and you’re good to go.

Pair this meal with an aromatic Pinot Gris, a Sparkling Vouvray with a touch of sweetness, any Cava, or whatever’s left of your rose stash.

L’shanah Tova!

The Joys of Salad

     As my aunt Jill, the infamous Veggie Queen, mentioned, eating raw can often be super rich and down right fattening. Avocados, pine nuts, walnuts, olive oil, etc. It’s important to remember that pies and pasta are the exception to the rule of healthy eating and are treats, even when raw. Desserts and rich dishes are definitely better for you when made from natural ingredients, but only in the context of a healthy fresh veggie filled diet.
     Whether eating all raw or not, it’s easy to get swept up in the decadence of elaborately prepared food, and forget all about the joys of simple foods, like fresh salads. The joys of salads are infinite! You never have to have the same salad twice, and it’s a dish you can throw together out of any fresh ingredients you have lying around. Fresh veggies have a lot of nutrition, including protein, and topped with a bit of cheese, nuts, or olives, makes a satisfying meal. So call any vegetable lying around and have a great big salad for lunch or dinner.

Perfect Lunch Salad
Lettuce, about 5 large leaves
1 small bell pepper
½ avocado
4 tablespoons fresh sprouts
2 marinated peppers stuffed with feta
Parsley
Olive oil






Delicious Dinner Salad
Arugula
Cucumber cubes
Apple cubes
Chickpeas
Sprouts
Walnuts
Balsamic
Olive Oil
Salt
Freshly ground black pepper

My Ideal Salad
Baby spinach
Cherry tomatoes
Sprouts
Cucumber
Avocado
Smoked goat cheese
Lemon-mustard-olive oil dressing
Salt
Freshly ground black pepper



Kung Pao Salad
Shredded cabbage, raw
Bell pepper, raw
Onion, raw
Carrots, raw
Celery, raw
Sesame seeds
Soy sauce
Sesame oil
Chili oil
Limejuice
Roasted peanuts

More Raw Recipes

     When searching for information about raw food and raw recipes there are a lot of people who have made a career out of it, adapting it as a strict lifestyle and promoting products, books and dvds. It may give the impression that to ‘go raw’ is to completely alter your life and swear off cooked food. This could not be further from the truth! You don’t have to be a nut (no pun intended) to enjoy the benefits of raw food.
     A raw food diet for a small period of time to give the body a break and get into cleansing mode is great, and a more permanent commitment to eating 75% raw while enjoying cooked foods and even animal products is fantastic. Find your own style of enjoying raw food to determine how many meals you want to be raw and how many servings of cooked, non-vegan, and non-vegetarian foods you want in your diet on a regular basis.
     My goal is to offer delicious raw recipes that are easy to incorporate into daily life. All of my recipes use only standard household appliances like a blender, a food processor, and occasionally a mandolin. There are many more things you can do with a dehydrator, juicer, and other special tools if you want to get deeper into the world of uncooked food.

And now for the good stuff…

Pesto ‘Pasta’

This dish is so satisfying and filling, it does the trick 9 times out of 10 when I’m having a hardcore pasta craving. If you have a mandolin you can make really thin spaghetti-like strips that you can twirl with your fork. I only had a knife, so I opted for a thickness and length similar to cavatelli.

INGREDIENTS
2 medium sized zucchini
¾ cup pine nuts
2 garlic cloves
Big bunch basil
Extra Virgin Olive Oil
Salt
Freshly ground black pepper
Chopped tomato for garnish
Lemon

METHOD
Mandolin or cut the zucchini into ‘noodles’. Combine pine nuts, garlic and basil in the food processor and process to combine. Drizzle in oil to desired consistency and season with salt and pepper. Toss the noodles with the pesto and top with chopped tomato, lemon juice and more extra virgin olive oil.


Blackberry Pie

Every now and then there’s a recipe that is perfect, needs to tweaking or altering. This recipe from Helen Hecker is so delicious, it makes one of, if not the best fruit pie I’ve ever had. It contains no dairy, no eggs, no butter, no sugar, and no flour…just nuts and fruit. I challenge anyone to make this and tell me its not one of the best pies ever. It’s also delicious with blueberries.

INGREDIENTS
1 cup walnuts and/or pecans
12 medjool dates
2 bananas
1 ½ pints fresh blackberries

                                                      METHOD
Combine the nuts and 8 dates in the food processor and process until the mixture is crumbly and holds together when pressed. Press the mixture into a pie pan or onto a plate. Without rinsing the processor combine the bananas, leftover dates and a few berries into a smooth paste and spread over the crust. Decorate the top with the rest of the berries. You could also fold in the berries to the banana mixture and reserve just a few berries for the top, but I think it looks prettier as three layers. Refrigerate for at least 1 hour and devour happily.

Raw Vacation part II: Recipes

     There are so many ways to be creative with raw fruits and vegetables, making this diet a perfect experiment for people who love to cook and challenge themselves in the kitchen. I’ve reviewed a ton of recipes from full time raw experts and come up with a few of my own culinary creations using the principles and ideas I’ve learned. Below are recipes so delicious, you won’t even miss the ‘cooked’ element.


Fruit Smoothie

One of the things that makes Summer a great time to try out a raw diet is the abundance of fresh fruit and vegetables like watermelon, corn, kale, tomatoes, and stone fruit—a real treat! I used peaches because that’s what I had but nectarines and/or apricots would also be delicious. Try this recipe as a fresh and fruity breakfast or an indulgent snack during the day. It’s a great choice instead of a sugary alcoholic drink.


INGREDIENTS:
3 peaches, pits removed
1 banana, peeled
1 orange, peeled
3 ice cubes

METHOD:
Blend everything up and enjoy the gorgeous color and sweet flavor. Remember to leave the fruits whole when blending (this is not juicing!) in order to get all the fiber and nutrients.



Veggie Queen Rollups

Tasty, filling, fresh and healthy, these wraps are so good! This is my new favorite go-to lunch. The spicy peanut spread is super versatile and great to have on hand to dip veggies in, to go on ‘noodles’ of any kind, as a dressing and anything else you can think of. Since it was my first time making the recipe, the measurements are estimates, so just tinker around until you find the balance of flavors you like.

INGREDIENTS:

For the spicy peanut spread:
2 cups raw peanuts (finding these raw legumes can be tricky, soaked almonds and cashews are great alternatives)
¼ cup raw sesame seeds
3 cloves garlic
1 whole cherry pepper
¼ cup soy sauce
¼ cup water
Salt
Freshly ground black pepper

For the wrap:
2 collard green leaves (any large leafy green is fine)
Half cucumber julienne
Half carrot julienne
Thai basil leaves
Flat leaf parsley
Mint


METHOD:

For the spicy peanut spread combine the nuts, seeds, garlic and cherry pepper in a food processor and process until mostly smooth, then add in the rest of the ingredients and process to combine, set aside. To assemble the wrap, first cut out the hard part of the stem from the center of each collard green. Lay half of the carrot and half of the cucumber on each leaf, top with 2 tablespoons of the spicy peanut spread and herbs. Wrap up the veggies in the leaf like a burrito and enjoy!




Remember to subscribe via email since you will not receive a message from me every time I post. If you have any requests for foods/dishes you’d like to see raw, let me know. Stay tuned for more recipes including pesto 'pasta' and a to-die-for blackberry pie!

Raw Vacation- Give Your Body A Break!

    Just as we all need a little time every now and then to get away from our jobs and daily stresses, our body needs a chance to relax and rejuivnate. By eating raw foods, and only raw foods, we give our body an opportunity to clean itself out, re-stabilize internal chemistry and make sure everything is functioning properly. This translates into being healthy and feeling great.

    There are a few things to keep in mind to make sure the experience is a positive and nourishing one. Firstly, in order to get all of the nutrients you need, be sure to eat one pound of greens every day. Dark leafy greens like kale and arugula are great, but other lettuces are good too. Because you are eating raw foods, it is important to get the best quality (organic, local) produce as possible. I like to start my raw diets with a 24 hour fast and then only eat raw fruits and vegetables for the next 48 hours, adding in seeds, nuts and sprouted grains after that. You can do a raw food diet for as long as you like, but I recommend a minimum of three days to really make an impact.
    Remember to take time to reflect and meditate on the experience and its healing effects. Be mindful of what you are doing and how it makes you feel. It’s best if you can carve our some time for this when you will be free of constant stressors like a daily job. A long weekend or holiday is best so that you can really engage in the experience. Most importantly, love and connect with the beautiful food you eat!

I will be posting raw recipes like the one below regularly over the next week, so check back and subscribe by email  for tasty summer dishes to be enjoyed anytime.


To Break The Fast: Summer Corn Salad

INGREDIENTS:

3 ears of fresh corn cut off the cob
¾ small poblano pepper finely diced
½ medium onion finely diced
¼ jicama finely diced
fresh herb, optional

Dressing:
Juice of ½ lime
2 tablespoons extra virgin olive oil
Salt
Freshly ground black pepper

Combine all salad ingredients in a bowl and let sit for up to two hours, toss with the dressing and serve immediately.

Peter Luger's Burger

         For most of us Peter Luger’s is a place we’ve heard of, maybe been to once or twice, but more of a fantasy than a regular reality. This Brooklyn landmark, still family run by two daughters of the founder, happens to be in my backyard and while organic café’s pop up and popular NYC restaurants open Williamsburg spots, this institution remains the best, and best-valued, burger in town.
        Some might consider me a burger aficionado, having searched the East coast and parts of South America for the best burger for over one year. There are few competitors out there, most notably Paul’s in New York City’s East Village, and Sunshine in farm country Maryland. But Luger’s really gives them a run for the money, without breaking the bank.
         The commitment to top-notch quality and flavor translates into their burger, which is not over spiced or overworked, just delicious fresh beef, great bun, and bacon ½ inch thick. You can even get the bacon on its own, served with their house made sauce, and enjoy it the way our forefathers did while ‘chewing the fat.’
        At $12, enjoying a burger for lunch at the bar with a beer reminds me that Peter Luger’s is not just a fancified pomp and circumstance ritual for engagement parties or anniversaries, it is a neighborhood joint, with friendly service and great food. And these days, a better value than some diners!

Fine and Raw Ice Cream is here!

    Hopefully you’ve all been fortunate enough to experience the gastronomical euphoria that comes along with Fine and Raw confections. A staple in my home, these raw cacao treats are delicious and healthy, delivering a natural boost of energy and happiness to the mind and palate. And now that warm weather is here, Daniel Sklaar has fulfilled his promise of Fine and Raw ice cream!

    This dark, intensely flavored ice cream is for serious chocolate lovers. Sugar and dairy free, the flavor focuses on cacao with a hint of coconut, all pleasantly sweet. Forget about those sugary brown tubs of fattening ice cream, Fine and Raw is the only frozen desert you need this season. It comes in small containers, and just a small amount satisfies.

    If you love chocolate, deep and delicious chocolate, and you love ice cream, be sure to check out this seasonal treat. You can find it at the Greene Grape Provisions in Brooklyn, or visit their website to find a list of stores that carry Fine and Raw products.

Akiko's Cookie

        Akiko Nishimura, an editorial photographer, took on a job as a part time pastry chef at Chinoyo, to help pay the bills. When she began baking for her friends, the response to her cookies was overwhelming. She took on a restaurant and a few private clients which forced her to solidify the recipes and create a brand: Akiko’s Cookie.

These “sweets for adults” are just what they sound like, delicious treats for a matured palate. Not too sweet and made using whole grains and organic ingredients, the flavor of these little bites is pure and satisfying. You can even heat them up in their individual wrappers for a fresh-baked experience.

The bite-sized cookies come in two flavors, Kagoshima (green tea) and Aphrodite (chocolate). The chocolate cookies use Belgian cocoa along with macadamia nuts, vanilla bean and whole-wheat pastry flour to make a rich and chocolaty cookie. The green tea cookies are a blend of whole-wheat pastry flour, green tea, almond, shochu and they really taste like green tea! They are earthy, aromatic and a refreshing change in flavor from the usual suspects in deserts.

Akiko is currently working from a Manhattan kitchen and developing her third cookie recipe, which will be vegan. After trying the first two, I can’t wait! You can find Akiko’s Cookie at Greene Grape Provisions in Fort Greene, Brooklyn, but if you want to find them closer to home, ask for them at your local specialty market, and tell them to contact AkikosCookie@gmail.com

Check out Akiko's Cookie on Facebook for updates, events and cookie fun!

Jamie Oliver's Food Revolution

        More than just another reality show, Jamie Oliver’s Food Revolution is a noble project aimed at waking up Americans to our fatal food supply system.

        It is refreshing to see celebrity chef-stardom being used responsibly toward the bettering of society rather than shameless self-promotion with cable shows and lines of cook-wear. Jamie, who has already revolutionized the food system in England’s public schools, takes on the schools of Huntington West Virginia, the town recently named the unhealthiest city in the United States, based on diet-related mortality. Met with hostility and resistance from adults in the town and schools, the positive reaction of the youths he interacts with fuels the desire for change.

         His message is very basic: eat food made from fresh ingredients. As basic as that is, many Americans eat a diet based on, if not entirely made up of, processed foods. This includes school lunches approved by government nutritional guidelines where pizza counts as two servings of vegetables. As Jamie points out, kids in third world countries are getting fed better than American school children, and parents should be pissed! While these are not new concepts, he is reaching out to those that don’t know. Regardless of how absent-minded one would have to be to allow their third grader to eat pizza for breakfast, the children should not be the ones to suffer. Theoretically, government regulations should have our backs, not exacerbate the problem for financial reasons.

         More compelling than his own tears of frustration are the stories of the youths he mentors. Rather than preaching, he shows America the problems and how unfair it is to the youth; it’s not their fault yet they are being hurt the most, like the young teenage girl who is already morbidly obese and has been told by doctors that she could have as little as 7 years to live.

          Through Jamie’s Kitchen, an educational cooking center in town, he gives free cooking lessons to the public, working with families and individuals on a personal level. He encourages healthy eating with the use of fresh ingredients like herbs and spices and simple techniques like stir frying to make cooking fun. He also infiltrates the school systems to get fresh ingredients on the menu proving that within days, children will eat healthy foods like veggie pasta and roasted chicken as readily as processed nuggets and pizza.

          People who are at the forefront of thought about food and food-politics are often too sophisticated to get down to the level of the everyday Americans, who need awakening the most. While New Yorkers and Californians worry about GMO’s and growth hormones, much of the country doesn’t even bother with fresh produce and whole foods, organic or not. Those masses are the ones that can demand change at the national level, and before we can get back to a farmer-to-consumer food system, the demand for farmed food has to be significant.

          These are the types of values Jamie instills in the community of Huntington as well as the viewers: eat real food. Cloaked in the drama of a reality show on an entertainment driven network, he knew that this would be an opportunity to reach millions, and he went for it. A definitive step in the right direction, his effort is admirable and hopeful.

Peaches Hot House: Keep it on the radar

          Partners Ben Grossman and Craig Samuel behind The Smoke Joint in Fort Greene and Peaches in BedStuy are at it again, and regardless of a rocky economy, risky location, and two other busy restaurants to run, they’ve opened yet another neighborhood spot. Peaches Hot House is located on the corner of Tompkins and Hancock, it is just a short walk from the A and C subway stops. With great food, atmosphere, and soon-to-come full bar, this is definitely a new Brooklyn hot spot.

The team’s first restaurant in the area, Peaches, is a neighborhood favorite, and the Hot House embodies the community spirit in just the same way. The intimate space is comfortable and friendly, a place to be amongst neighbors and make new introductions. Ben and Craig know their community and their establishments contribute to the mingling of its people, whether they are young artists and entrepreneurs new to the hood or members of the community for decades.

Another reason for their repeated success is that they are on premise owners. For the first few weeks both Ben and Craig have been in the kitchen and serving guests, interacting to find out what people like and don’t like. At the same time as listening to their customers, their own diverse backgrounds bring an unrestricted passion to the menu, and the results are inspired items, which are excellent.

Conceptually the menu is southern, but the techniques and composition of the dishes borrow from international cuisines. Comfort seems to be a theme, served up as a big bowl of black-eyed-pea soup with homemade smoked chicken sausage, or fresh pasta salad, or crispy grit cakes, and talk of biscuits and waffles for brunch. As they continue to tweak the menu it’s a pleasure to taste the evolution of dishes (stay tuned for an article documenting the evolution of their already infamous fried chicken), and sample the changing specials like short rib salad with baby spinach and strawberry shortcake. Be sure to keep an eye out for the desserts, with serious baking ovens they hope to supplement their enticing list of Bourbon-glazed pound cake, chocolate brownies, and cobblers with things like cream pies and éclairs.

While shortcake and fried chicken may not seem health-centric, Craig and Ben understand the importance of healthy and sustainable living. Sourcing ingredients from local farms, they know that fresh ingredients contribute vibrancy to flavors and improve the overall quality of a dish. In so many ways, it is easy to see, and taste, that the Hot House is committed to culinary and dining excellence.

What you can expect from your experience at Peaches Hot House is personable and professional service, thoughtful touches like complimentary homemade cornbread, fresh and changing specials, and all with a refreshingly fair price tag. They are open for dinner Tuesday through Saturday from 6-10pm, and will be opening soon for brunch. Their culinary prowess extends to mixology, be sure to sample the impressive selection of house-infusions and artisan cocktails as soon as the bar is open.


Peaches Hot House is located at 415 Tompkins Ave at Hancock St, Bedford-Stuyvesant, Brooklyn (718-483-9111). Accessible from the A train to Nostrand Avenue, C train to Kingston-Throop, B43 to Halsey, or B52 to Tompkins.

Tapas: clean out your fridge!

         When all that’s left in the fridge is a few stray vegetables, ends of cheese, maybe a potato or onion in the pantry, most people make rice or pasta or soup, something where everything goes into the pot. I make tapas, small portions of bite-sized delicacies using leftover ingredients. It’s different every time and a more exciting way to clean out your fridge than leftover-stir-fry. Creating tapas out of whatever’s on hand will help develop your culinary creativity; invent recipes, practice techniques, and try out new flavor and texture combinations. Supplemented with a bottle of Cava, cleaning-out-the-fridge-night can compete with restaurant-date-night!

Here is a sample menu from my most recent tapas/clean out the fridge night:


Cava: Naveran Dama 2006

Patatas bravas with smoked paprika aioli
Ingredients: potato, oil, mayonnaise, extra virgin olive oil, lemon or lime juice, sriracha hot sauce, smoked paprika, cayenne

Arugula and parmesan salad
Ingredients: arugula, parmesan cheese, raisins, extra virgin olive oil, salt, pepper, (Sherry) vinegar


Balsamic braised kale and fried egg bruschetta
Ingredients: cracker, bean dip, kale, egg, extra virgin olive oil, balsamic vinegar, salt, pepper

Bean nachos
Ingredients: bean and veggie mix, tortilla chips, hot sauce


Fresh Kiwi (or any fresh fruit you have)

Out of a sparse fridge with nothing but some kale, arugula, a couple of eggs, leftover bean mix, parmesan cheese, a potato, and some pantry staples like oil, vinegar and seasonings came a beautiful meal, healthy, tasty and new. Try your own hand at tapas next time you need to clean out the odds and ends of the fridge for a fun and delicious meal.

Stylish Spring Drinks

            These days mixologists and thirsty patrons are searching for drinks that are chic and fashionable. More than just delivering trends, cocktails have come to be symbolic in the social scene. One makes a statement with their beverage of choice, whether it’s a $3 PBR, an earl grey infused martini, or a regular gin and tonic. Everything from glassware and presentation to flavors within contribute to a drink’s overall success. The same is true in the world of fashion where innovative designers create styles that strive to make you feel as good as they look.
            This season I’ve teamed up with Brooklyn stylist Ahnna Lee to translate styles coming off the runway into cocktails. Incorporating these 2010 Spring styles into mixology and choices at the bar will ensure a season full of exciting and tasty drinks. Just as the clothes you wear help project personal confidence, beauty and grace, so can your cocktails!


Stylish Mixology: Fashion Inspired Cocktails

Trend: Body jewelry and jewelry worn as clothing, think Egyptian, Mayan and Native American influence. Be stylish this Spring with statement jewelry pieces. Check our Bliss Lau.
Cocktail: Tangerine Dream (recipe follows)
Connection: Garnishes are the accessories and jewelry of cocktails and this drink is all about the garnish.

To make two servings of Tangerine Dream you will need:

2 tangerines
1 ½ ounces Cognac
Sparkling wine

Method
Cut the top of the tangerine off to expose almost the full width of the fruit. Cut around the inside perimeter and then slice off the inside flesh and reserve, do this over a bowl or glass to catch any juices and reserve. You don’t need to get all of the pulp out, but you want a sufficient hollow space to build the cocktail. Place the hollowed fruits inside the freezer to chill. Press the reserved pulp and juice through a small sieve to get about 2 ounces of fresh juice. Combine juice and Cognac in a shaker over ice, shake and strain into chilled tangerine cups, top with sparkling wine, serve immediately.

Tips: refill the cup with sparkling wine or water and enjoy the entire night, the longer it sits in the fruit, the more flavor the liquid takes on. This recipe works with any fruit in the orange family.



Trend: Handmade American western wear
Cocktail: Hudson Bourbon Manhattan
Connection: This trend is all about featuring a hand-crafted item and enhancing it with subtle compliments. You wouldn’t pair your Yuketen boots with an overpowering shirt or gaudy tights, so don’t mix artisan spirits with cheap mixers.


Trend: Ethnic prints
Cocktail: Chai Spiked Tea (recipe follows)
Connection: Incorporating international influences into your style demonstrates cultural awareness and sophistication. It is also a great way to break up basics and add flare. This cocktail uses flavors from India, home to beautiful styles and flavors, for an exotic and unique cocktail.

To make one serving of Chai Spiked Tea you will need:

3 ounces chilled Chai tea
1 ½ ounces vanilla vodka
¾ ounce cardamom simple syrup
½ ounce coconut milk
Cinnamon

Method
Combine all liquid ingredients over ice in a shaker, shake and strain over fresh ice, garnish with sprinkled cinnamon.



Staples and Must Haves: Keeping it Classy at the Bar

              How do you stay just as fashionable with drinks when out at bars? It’s just like maintaining a wardrobe, start with timeless classics then accessorize and incorporate a few up to the moment styles. Take the basic white collared shirt, for example, it can be dressed up or down and paired with almost anything. In the world of cocktails this is your basic martini, it can come in raspberry, lychee, chocolate or any number of playful flavors. Even plain a beautiful white collared shirt, simple as it is, can be so elegant, as can a well-made martini.
              Let’s say you’re out on a date, or going out with friends, and don’t know what to wear, chances are you reach for your go-to little black dress that is always appropriate and looks fabulous with anything. When you don’t know what to get out at the bar, go for the house specialty or the regional stand by. Bourbon in Kentucky, Vodka in Russia, Wine in Burgundy, or Margaritas at a Mexican place, Sake at a Japanese bar, and anything on a specials board. When in doubt, stick to the go-to for comfort and appropriate style.
               Many of us have a closet full of black, it goes with everything, it’s super chic, and we like to think slimming as well. Be adventurous! Forbid yourself from buying yet another black skirt, go for prints that attract your eye or other favorite colors, and save your style from dying of boredom. Take this risky task to the bar as well: try something funky and new by looking for drinks that feature ingredients you like. Don’t think basil has a place in cocktails, but you love strawberries? Try the herbed fruit gimlet, you might like it. Keep an open mind and both worlds of style will constantly evolve, keeping it diverse and fresh.


          Fashion is all about finding pieces that you connect with to enhance and bring out your inner and outer beauty. While enjoying cocktails is not as much of a necessity as getting dressed, if it is part of your life, make the effort to find your own style. Try new things, experiment at home, and the world of bars and drinks will soon transform from a simple activity into an outlet to express personality and showcase creativity.


Happy Drinking!

Paul Pacult's Newest Aventure: Raising the Bar of Beverage Competitions

After serving 10 years as the judge director of the San Fransisco spirit competition, beloved American spirits and cocktails journalist and authority, Paul Pacult, is making a foray of his own into designing the Ultimate Beverage Challenges (UBC). This set of three competitions focused on spirits, cocktails, and wine will use systems developed over Paul’s diverse career to ensure thoughtful results that can serve as true industry standards. Despite all of the medals and points flying around these days, many awards continue to be based on marketing promotions, inside connections, a single subjective opinion, or a collective opinion of an unqualified group. Paul along with fellow founders David Talbot and Sue Woodley have organized a group of experienced and unbiased judges who will endure two to three day tasting sessions for each category and judge products blindly multiple times. After a lifetime of experience on all ends of the alcoholic beverage industry, Paul brings his knowledge, insight and passion to these competitions to create a dependable and long overdue system for determining the best of breed.

Interview with Paul Pacult by Tess Rose

Tess Rose: What made you decide to pursue the world of beverages professionally?
Paul Pacult:It was completely by accident, I wish I could tell you there was a grand plan but it was anything but. I started a landscaping business and [through that] met the famous Sonoma County wine maker Rod Strong in1973. After I landscaped his new winery in Windsor CA, I stayed on to work for him, I ended up staying 10 years. Having the understanding from the production side has made me a more sensitive judge and more demanding critic. Towards the end of that period with Rod, who was a prolific writer and believed in communication with customers, he asked me to ghost write for him to get newsletters out. The response was so favorable that he encouraged me to write professionally. I sent a few articles off to magazines and got accepted. It was such a kick seeing my work out there, people reading and commenting on it. I took Rod’s advice and moved to New York, it was the thing to do. To me New York is the center of the world.
I wrote for a bunch of magazines and also worked at Morrell and Company. Working there gave me phenomenally good experience, I really learned a lot. I left Morrell to consult and write and I opened up a wine school called Wine Courses International. A bunch of New York Times people were taking my advanced course and they asked if I wanted to write for them. Of course I wanted to write for the New York Times! They wanted me to write about Scotch Whisky, but I didn’t know anything about Scotch and I didn’t even like it. But that’s what they wanted, so they sent me to Scotland to do 5000 words on Scotch. I was so excited as soon as I hit Scotland, even though it was very impolitic to write about spirits art that time. I wrote 10000 words and thought they would ask me to slash and burn it down to 5000, but they loved it and wanted to print all of it. 28 pages, it was a sensation. Times phones were ringing off the hook. 2 weeks after it came out they hired me to do 3 more for 1990, and within two years I was the spirits guy in America. That’s how I got into the spirits thing…it’s all the fault of the New York Times.

TR: How did The Spirit Journal come about?
PP: Everyone was sending me their products to write about it, I was inundated with spirits and so I started the Spirit Journal. Robert Parker convinced me to do a newsletter rather than a magazine so it could be independent with no advertising. The spirits industry needed something to see what was coming, so I review things 2 months before they hit the market place and I have established myself as a fair, unbiased evaluator through the journal. That’s been the platform for UBC. I hope people trust the fact that I am independent. Sue and I make no money from journal, it pays for itself, but no profit. That’s ok, people understand we keep it pure and unadulterated, people have responded to that. When I think I can’t taste anymore, the next day someone will call and say thanks for turning me on to Armagnac, and I think, I can’t stop now. Self perpetuating reality that I have, The Spirit Journal will keep going until the day I die, and so be it.

TR: How did you come up with the idea for the ultimate beverage challenges?
PP: I’ve been a judge in so many different competitions and I’ve always felt that there was a better way to skin the cat. There’s a more quantitative way to judge beverage alcohol than what’s out there. It was import to me not to impose my will on someone else, which would be rude, so I felt it would be better if I owned the competition so I could do what I wanted. I resigned from the San Francisco Spirit Competition, did a lot of research and came to the conclusion that methodology in beverage competition had not been altered since the 1880s. It was kind of a watershed period for wine and spirits in Europe and competition really took hold in France, Italy and Austria, but since that time there hasn’t been that much advancement in terms of methodology and I felt it was time to bring it into the 21st century.

TR: How does UBC incorporate 21st century methodology?
PP: By making judges more accountable for their findings. It used to be a roundtable discussion and I was always pressing people to be accountable for their choices, I always felt an obligation to the maker or distiller or brewer to give a justification behind the awards. The judges will be held accountable in UBC challenges, they will have to say why they are giving a product a particular score.
Another thing that bothered me about other competitions is that products would only go through one evaluation. The best way to give products a chance to shine is to make sure they go through a couple of times. I think sometimes competitions get overwhelmed with product so they have to rush through, that’s why were taking 3 days. Palates get tired, so one of the things we implemented right way was to have no more than 8 products in a flight and have extended periods of rest between so judges stay fresh and alert. It takes time.

TR: What is the philosophy behind the methodology?
PP: Our whole theme is 3 fold: integrity, method, and accountability. [For the sake of] integrity, I wanted to get the best people possible to be judges. Also, it won’t be held in some cushy hotel but a place that is clinical and perfect for the event. For method, the products will be judged on a multi-staged basis; every product will be judged as fairly as possible, [judges] will not know the prices or what they are tasting ensuring that products are viewed as honestly and independently as possible. The credibility will follow from the thoroughness and honesty of the methodology.

TR: How will the results affect industry professionals like mixologists and restaurateurs beyond marketing?
PP: We’re the new kid on the block, were standing on the shoulders of the other competitions that have come before us. The message is getting across already, it’s all about authenticity, were not doing this to try and get advertising in a magazine, were doing this to give results that will be viewed as the gold standard for the industry. I want to see UBC results looked upon as the one people go to.

TR: Can you elaborate on the cocktail challenge?
PP:The cocktail contest is getting as much buzz as the other two combined. This is the first time products are actually going to be judged in classic cocktail recipes against each other, I’m curious to see how it will all pan out. Most competitions for cocktails are bartenders submitting new recipes for brands, and that’s good, I enjoy that, but spirits have never been viewed from this angle before: how do they all compare in classic drinks made by professionals, everyone using precise measurements and proper glass-wear? How the products stack up in that environment is new and interesting and I think it’s important to bring in innovations.

TR: Is this event designed to benefit consumers or industry professionals?
PP: Both, my hope is that the consumer sector will take note and look at results on the website and other publications, I’m hoping they will absolutely look at these results as a touchstone for what’s good and what’s a mediocre. In the industry everyone’s clued in already, I think they see the value of what we’re trying to do. Consumers may take a bit longer in all honesty, but we’re in this for the long haul, this is really what I want to do for a long time to come.

TR: Will the event itself be open to consumers?
PP: Consumers will get the chance to attend two events in the fall, one for spirits and cocktails and one for wine. Consumers will be able to come and taste the best of the best. The judging is demanding and we don’t want to interfere with judges’ concentration, so we will only be allowing 10-12 media people to observe without interfering. I think it is really important to let people see what we’re doing. A lot of competitions never allow media or people from the industry to come in and I think the opposite, within reason so the judges aren’t disturbed. It goes back to Obama and transparency, we need to let people observe.

TR: How will the winners be displayed to consumers?
PP: We decided early on not to give medals. They are ubiquitous. If people are going to pay the entry fee they should get back thoughtfully arrived at results. We’re using a 100-point system rather than medals. Chairman’s Trophy is the highest award and there will be one for each category.

TR: What is your proudest professional accomplishment to date?
PP: I’d have to say out of everything, I’m proudest of the independence we’ve maintained with The Spirit Journal. Sue and I started out and said we will never accept advertising or charge people to send us products or charge people for using the results. For 20 years we have absolutely maintained that.

TR: If you weren’t doing this, what would you be doing?
PP: Wow…I just love doing this! I’d probably still be at the winery. I’d somehow be involved with beverage alcohol.

TR: What’s next?
PP: Just continue, keep doing what we’re doing. I feel a real responsibility with UBC and to me it’s really important to get it right so that everybody can look at it and say that it’s the gold standard of competitions. I want to make sure that’s going well, who knows after that. Write paperback novels or something.


Ultimate Beverage Competitions are taking place now at New York’s Astor Center, visit the UBC website for information on attending the fall galas that will showcase the winners of each competition.

Brooklyn's Hot Spots: Anella

The village atmosphere of Brooklyn's Greenpoint has inspired small business owners in the food and wine industry to do great things. Anella, a relatively new neighborhood restaurant, embodies the mellow and understated hip atmosphere that makes Greenpoint so popular.  The rustic design and friendly staff make it clear that this spot is not about frills or gimmicks, just really great food in a comfortable environment.

 

             As relaxed as the décor and staff are, the attention to culinary detail and selection of ingredients is of the highest standard. Working with local farms and using sustainable ingredients wherever possible, Anella caters to the sophistication and social awareness of the neighborhood.  The modern American/Mediterranean food is comforting and wholesome. There’s no molecular gastronomy here, the creativity of Chef Ogrodnek relies on his intuitive balancing of natural flavors present in high quality ingredients. He walks the fine line, making everything on the menu approachable without being boring.

            Alfred DiScipio equally contributes to the charm of Anella with seasonal cocktails and thoughtful wine list. They feature wines from lesser-known regions of Italy, as well as wines sourced from local companies, including wine from the Hudson Valley and wine from a Brooklyn-based company. Each wine is carefully selected to compliment the food’s flavors and style as well as the overall philosophy of Anella.

             The team here make it seem effortless, the superior customer service, the delicious food, the crafted cocktails and deliberate wines, and a feel-at-home environment. Though it’s often these simple effects that are the hardest to achieve. Already so accomplished and focused, Anella promises to serve the Greenpoint community satisfying dining experiences for a long time to come. 

To Eat:

Brussle Sprouts with Lemon, Capers and Garlic Confit: The tanginess of the lemon and the saltiness of the capers along with the deep nuttiness of the nicely colored brussle sprouts is an example of Chef Ogrodnek’s ability to combine simple high quality ingredients and create a dish that sings in the mouth. You must try this dish.

Hot Coppa, Ricotta and Fried Egg Pizza: Hot from their brick oven, the soft egg acts as a sauce for this rustic pizza, creating a flavorful and rich snack. 

Calamari: A perfect example of a simple classic done spectacularly, the calamari was crisp and lightly fried on the outside and oh-so-tender on the inside, served with anchovy mayo for an extra burst of flavor.

To Drink:

Spiced Ruby Sidecar: This chilled and refreshing drink is perfect in cooler months, featuring a winter spiced simple syrup and ruby port for extra depth and warmth. 

Millbrook Tocai Fruilano: Made from the Tocai grape in the style of the wines of Friuli, this Hudson Valley version holds its own with peachy aromas, mineral flavors and a crisp finish.

Alpha Zeta Valpolicella: Coming from Brooklyn’s own Communal Brands, this classic Italian wine is fresh, fruity, and a perfect compliment to Anella’s menu. 

Hudson Bourbon from Tuthilltown Distillery : New York’s Only Whisky

This small family run business had a simple dream—to produce artisan grain and fruit spirits of exceptional quality using local ingredients and sustainable practices. They couldn’t have imagined that a mere 7 years later their products would be featured in top bars, restaurants and retail stores of New York City and Paris, two of the most gustatorily acclaimed cities on Earth. With a lot of hard work and passion, Hudson Bourbons and Whiskies have become iconic in the world of small batch spirits and inspirational to start up agribusiness everywhere.

In 2001 partners Ralph Erenzo and Brian Lee acquired the beautiful Thuthilltown Gristmill property and set up shop in an old granary. Completely self-taught in the way of distillation they had no other training than learning as they went. Using local farm produce as the base ingredients and custom designed equipment, no other company will ever be able to match the characteristics of the final products. Each bottle is hand dipped in wax and comes with a hand written item code on the label.

Modest distribution began with Ralph visiting restaurants and bars carrying samples in an old doctor’s bag. People were intrigued by the gentleman claiming to have the first New York whisky since prohibition. Before long, they were snatched up by a prominent distributor with a focus on natural products and have since expanded to other national and European markets.

The small team is made up of family and close friends, most with distilling responsibilities and experience at one time or another. Fully appreciative of their beautiful environment, the team at Tuthilltown takes ecological concerns seriously and is looking into solar and hydro power for the near future. They are open for tours and tastings year round.

Tuthilltown Distillery has been producing their fine array of whiskies and other spirits since 2003, and is still the only legal producer of New York whiskies since prohibition. As demand for their products grow, they are committed to the same ideals as when they began. They will continue to do single batches by hand, and taste test every barrel before blending. They describe themselves as “a craft distillery making fine aged grain and fruit spirits from Hudson valley farms the old fashioned way, by hand, 1 batch at a time” and are keen to stay that way.


Here are tasting notes for two of their most popular products, the Baby Bourbon and the Four-Grain Whisky:



Baby Bourbon
Made from 100% New York corn and aged in 100% American oak, the Baby Bourbon is a beacon of patriotism. It gets its name from its mild and smooth flavor as well as being Tuthilltown’s first Bourbon. The Baby features a golden amber color and pungent aroma of fresh sweet corn and undertones of caramel. The nose is both earthily and caramelized, foretelling complexity, yet smooth and approachable. The flavors are sweet and fresh with pleasant tongue tingling spice, undertones of caramel and subtle vanilla. Medium bodied, it is very plush and soft in the mouth, silky and almost creamy. The finish is long lasting with flavors of caramel and lingering spice.

Four-Grain Whisky
As it’s name aptly suggests, this spirit is made from corn, rye, wheat, and malted barley. After in-house grinding, cooking and fermenting, the mash is distilled not once, but twice to achieve optimal flavor and balance. The rich liquid is then aged in American oak for softness, color, and character. Like so many delicious things, the Four-Grain is golden brown in color, with sweet and spicy aromas of caramel, toast, and a distinct freshness. The flavors follow suit with deep toffee, toasted oak, and refined spiciness. Characteristically of Hudson whiskies, it is silky and smooth in the mouth, feeling round and pillowy. After each sip the intense toffee flavors are long lasting as the spice evolves and gently fades.

Visit the Brooklyn Cocktails Examiner for recipes using these products.

Featured Trend: Wine Cocktails

Wine spritzers and coolers may have given wine cocktails a bad rap, but when you let the creative (and fermented) juices flow, the results can be mighty tasty. If you enjoy the flavors of wine you will delight in these cocktails that compliment and heighten the natural complexities of the wines themselves.
I certainly don’t suggest popping a bottle of Chateaunuef du Pape or Grand Cru Burgundy to mix with club soda and raspberry liqueur, but these days many of us are drinking more and more value driven wines. No matter how high the quality the wine, if not drunk, it will go bad quickly. So don’t feel bad about taking that bottle you got on Friday at the in-store tasting and mixing it up for cocktails on Sunday afternoon. Using wine in mixology also extends the wine; if you only have a glass or two left and more thirsty mouths to quench, it is a great way to stretch out the enjoyment of the wine’s flavors. And last but not least, wine cocktailing is a great way to keep things interesting and put a new spin on old favorites.
A few of my favorite combinations are below. I hope they inspire you to try your own innovations. With all the wine I drink, wine cocktailing will definitely be an ongoing theme here, so check back often for new recipes.


Fiona’s Fizz

This aromatic cocktail is light and refreshing and perfectly captures the essence of Pinot Noir.

Ingredients

3 oz Pinot Noir (preferably New Zealand, but Burgundy is fine)
¼ oz raspberry liqueur
rosemary
thyme, lavender (optional)
1tsp sugar
Sparkling rose wine made from Pinot Noir (club soda can substitute)

Method

Muddle herbs and lavender and sugar in the bottom of a glass, add raspberry liqueur and pinot noir, shake and strain into a wine glass, top with sparkling rose or club soda.



Russian Princess

This drink is strong and feminine, perfect for a friendly get together or entertaining.

Ingredients

2 oz rose cava
½ oz raspberry liqueur
1 oz vanilla vodka


Method

Combine liqueur and vodka over ice, shake and strain into a champagne flute, top with cava



Nobility

Using classic and classy ingredients, this drink is fit for the entire royal court…or your apartment on Saturday night.

Ingredients

2 oz off-dry Riesling
1 oz cognac
splash of orange liqueur
splash of peach bitters
champagne


Method

Combine all ingredients except champagne, shake and strain into a snifter, top with champagne.

Fine & Raw : Brooklyn's Best Chocolate

 

                Tired of a successful but risky career in finance, Daniel decided to pursue a more satisfying career indulging in his life’s passion: chocolate.  He had always been a chocolate lover, self-proclaiming obsession, with early childhood memories of longing for coco puffs.  It was his life’s experiences with food, health, and his never ending love for chocolate that led him to create Fine and Raw, the sophisticated and mind-blowingly delicious brand of chocolate confections made out of an old candy factory here in Brooklyn. 

               Having worked with raw foods in a restaurant setting, it was his own spiritual journey that led him to a comfortable understanding of raw and whole foods. Rather than adopting the trendy extreme diets, eating raw food is something that Daniel began to incorporate into his daily life little by little, based on needs and desires. This understanding cultivated a respect and appreciation for raw foods, rather than seeing it as a necessary burden. 

              While it was ultimately the tasty factor that encouraged Daniel to make the leap of faith, the health benefits of his products and production are equally important. For one thing, raw chocolate is one of the healthiest substances out there, loaded with antioxidants. The cacao used is Fair Trade and comes from the Ecuadorian rainforest from sustainable farmers growing heirloom varieties. All of the ingredients used in making Fine&Raw confections are organic, promoting not only healthy humans, but a healthy earth and society as well. Every aspect of the production is mindful of quality life on Earth.

              Daniel believes silliness is an inherent quality in chocolate, which gives you an idea of his light-hearted approach. He understands fully the importance of having fun when experimenting with recipes and flavors. Experimenting almost daily in his chocolate lab/Brooklyn home, he has come up with wonderfully balanced confections and I am confident that his creativity will create even more in the future.  The confections themselves are made in an old candy factory in Brooklyn where Daniel will often work with a team of a few people to turn out very small batches. Even with a growing demand, he is comfortable being a small production local company, continuing to put all of his love into every bite.

              But most importantly: IT IS DELICIOUS!!! And I mean outrageously so! All of his experimenting paid off. The combination of chocolate, coconut and salt is bewitching: strong, creamy, satisfying. $8.50 for a bar is an easy choice once you’ve tasted this one of a kind treat. My personal favorites include the straightforward Bonbons, rich little morsels of soft heavenly chocolate covered in a layer of the dark chocolate; the Bonbon bar which features a layer of bonbon inside a dark chocolate bar (basically the best of both worlds); and the coconut and cacao bar with a smooth texture and rich flavor. 

              Even though his chocolate is simply sublime, Daniel continues to enjoy all kinds of chocolate and especially likes to support other local operations. He plans to continue engineering chocolaty confections in his Brooklyn loft, including a dark chocolate ice cream this summer to be featured locally. Check out their website, http://www.fineandraw.com/, to find out where to buy products and more info.  Not local? No worries… they ship nationwide! And if you are local, be sure to keep your ears open for an up coming Valentines Day event featuring Fine&Raw chocolates.