(sponsored) Sunnyside Shines is thrilled to present the 2014 Taste of Sunnysideon May 20th from 5:30-8:30pm, in partnership with Edible Queens. Join us for Sunnyside’s first-ever neighborhood event in this exciting location under the elevated 7 train - right in the heart of Sunnyside!
You’ll get a chance to sample the best of Sunnyside’s food and drink from more than 25 local restaurants, including Murphy’s Lobster Grill (Winner: Best Appetizer at 2014 Queens Taste), Salt & Fat (one of Zagat’s Best 100 Restaurants in NYC) and Venturo Osteria & Wine Bar (sister restaurant to Astoria’s Pachanga Patterson and Vesta). Celebrate spring with lobster mac & cheese, Colombian kernel corn, Romanian hors d’oeuvres, smoked meatballs and seitan with vegan mole poblano all while enjoying the neighborhood’s diverse and delicious food culture.
What is better than a delicious and healthy farm to table dinner to benefit local sustainable farming? The same farm to table dinner at 50% off!
The 2nd Annual Farm Dinner to benefit Lineage Farm CSA – your local CSA that provides Greenpoint with fresh local veggies from June to November – is on Thursday, May 15th at 7pm at Eat (124 Meserole Ave). It’s $20 at the door & only $10 when you mention Greenpointers. And it’s FREE for current member or new sign-ups. Continue reading →
Jon has become the master of pasta carbonara, which is simply (italian) bacon and egg pasta. He got the recipe out of a cook book his mom gave us for Christmas called Weeknight Fresh & Fast.
I was skeptical at first because of an incident I had when making carbonara using duck eggs, very raw duck eggs, but Jon’s is just right. And he wears a wife beater just for me!
He put his own spin on this recipe with the substitution of asparagus, instead of kale, but the green possibilities are endless, broccoli rabe or brussells sprouts. I can’t think of any more.
This dish takes literally 20 minutes to make and is so delicious. By the time the time I put the laptop aside and ask him if he needs help, he is already finished.
Cube 1/2 C. pancetta and pan fry it until brown. Add one chopped chopped shallot until softened, then 1 C. chopped asparagus. Add 1/2 C. of wine and reduce.
While all this is happening boil your spaghetti. Don’t ask how much. Just do what we do and make an entire pound for two people! I need to get one of those spaghetti measuring rings. Okay, like 1/2 lb?
In a separate bowl, beat two eggs. Add 3/4 C. grated cheese (pecorino romano and/or parmesan will do). Jon uses a 1/2 C. parmesan, 1/4 C. romano. Grind a lot of black pepper into it.
After the pasta is cooked, drain it and add it back to the pot. Add everything else to it and let it all get happy in there. Serve and enjoy!
Join Greenpointers for a Rice Balls Class & Supper with Jen on Monday April 23rd, 2012 at 7pm at Paulie Gee’s (60 Greenpoint Ave). Learn how to make homemade arancini, which means little oranges, a delicious, traditional Sicilian specialty. After we fry up all the rice balls we can sit down and eat them all. Includes wine. Course includes all food and materials. (Vegetarian Friendly.) This is going to be ALOT of fun!
Limited seating. Reserve by making a payment via paypal.
At a recent Yummy Eats Dim Sum dinner with wine pairings by Wine By Design NYC, the food was the real super star. The food paparazzi were in full force and when Chef Joseph Yoon brought out each gorgeously plated dish, anxious hands held back until every iphone in the room recorded the food glory. That is what you get when you have an underground supper club filled with foodies and food bloggers. Food photo frenzy!
The food didn’t only look great but it tasted exquisite. And Lauren Johnson, our genius sommelier perfectly paired wine with each dish.
Don’t tell, but we drank 25 gallons of wine! And I actually learned a few thing. Normally I just gulp gulp gulp, but Lauren is a not-preachy-so-I-actually-listen teacher and gives great insight. She loves wine and it shows.
Like the first pouring, a Cava, which is comparable to Champagne, but has bigger bubbles (interesting!) has been drunk by the Spanish Royal family for generations. And “drunk” is a non-standard usage, but correct past participle of the verb to drink.
The cava was perfect with the first dish, the dish why I was there, my favorite dish ever: Tuna Tartare on Wonton Crisps. The fish was so fresh, so flavorful, with great texture and it wasn’t overly seasoned with ginger or soy sauce. The soft raw tuna on the crispy wonton was the perfect texture mix-up for my mouth. And it kept coming and I kept eating it!
Why did Joseph Yoon, Dim Sum Super Star, get into cooking? For the ladies of course. He had me at Tuna Tartare.
Next we had deep “double” fried Crispy Scallion Pancakes, executed perfectly with a ginger oil that Joseph prepares a few hours in advance with fresh grated ginger in canola oil.
The next pouring was a naturally effervescent Portuguese Vino Verde, which to me tasted earthy and fresh like a wine salad, and when you hold it up to a piece of white paper it has a gorgeous green hue. The dishes we paired them with were really fun, too.
Someone kept asking, “Does this have fish in it?” More for me, but did you read the menu?
Time for the most spectacular looking dish: Tempura Anchovy w/Wasabi-Sriracha Sauce. If you are scared of eating entire little fish bodies, fry them (or let Joseph do it) because anything fried is delicious. They were so flakey, not oily and not too salty.
Next was Lobster & Pancetta Wontons. I know your brain can’t handle this, but just hold on. They were everything you could ask from a wonton, crunchy on the outside, warm and soft on the inside, but oozing with creamy lobster and bacon!
The third pairing was a Pinot Noir. Such a great go-to wine, silky and smooth.
In my family, the only time there is complete silence is when we have a stunningly delicious dish in front of us and our mouths are too full to actually speak. I had a similar moment with Skirt Steak-Steamed Spinach & Quail Egg Wonton. Ooey gooey mini egg goodness and falling off the bone meat in a crunchy shell, but not for long because these were one biters for me. For once I couldn’t speak.
Braised Beef Short Rib Steam Buns time! The buns are so interesting to me, because they are so light, and combined with fresh greens it’s paradoxically like eating a salad sandwich with a lot of moist perfectly seasoned juicy beef. Best buns I have ever had.
Get this: Korean Pear w/Five-Spice Pork. I have to say this is my first dessert-time meat and I was really into it.
It went with the last pairing was with a “Grand Terroir” which when compared to the Pinot Noir in terms of colors was so light and bright. The wine was in a screwtop and Lauren explained: “This wine is meant to be drunk young!” which was followed by a heated discussion on screwtops vs. corks. With a wine not meant to be aged screwtops are the way to go.
For the kicker, we ended the evening with Maple Ice Cream w/Chocolate Bacon followed by a Late Bottle Vintage Port, which is made from grapes literally rotting (with fungus) off the vine, so you get a deep and rich almost raisin taste.
Thanks Yummy Eats and Wine By Design for a truly memorable (despite the gallons of wine in my brain) meal.
In honor or Valentine’s Day, Calyer has come up with a special menu. We are not abandoning our small plate style, but spreading our wings in order to show you a different side of our skills, sacrificing none of our creativity. Gabriel and the rest of the guys behind the food are dressing it up for the night and look forward to making it special for you.
Dinner is a 4 Course Prix Fix for $60 per person. Calyer
92 Calyer St
I thought I’d dropped the ball. For a while Good Yoga was serving vegetarian dinners, but when I inquired, chef Moti was gone. Moti! Where are you?
Then I got an invitation to “Moti’s Last Supper” and I was so on it.
Going to Good Yoga is like going to a cozy (and more calm) extension of your own home and Flannery and Ray welcome you in like family. But like all supper clubs, the strangers sitting at the table aren’t family and at first there is some social fumbling. That is what red wine is for. Moti, with his man bun on his head, was busy working the kitchen. I tried my best to get some answers. Moti, who are you? Where are you from? Why are you leaving us? But, Moti was very focused on his preparation and canceling out the background noise that was my voice.
It was presumptive for me to assume he was Indian, even though he looks Indian (in a yoga way.) Rather he is Kurdish, from Israel, but has an Indian spiritual grandmother, with whom he spent time with in India and where he learned some of his cooking. Moti is going back to India and everyone is sad to see him go. How long will he stay? However long he needs to, he explained. I could have pushed and prodded (I am really good at that) but I left Moti to do his thing, for the last time, and remain a mystery to me. You can learn a lot about a person from what they do rather than what they say. In this case his actions resulted in delicious carefully prepared and wholesome food in my mouth.
Moti makes an art out of preparing vegetables, which is true vegetarian cooking at it’s finest. I don’t want fake meat and deep fried starch. I love vegetable and they don’t need to be masked with heavy sauces or cooked down until oblivion. Moti lets vegetables be vegetables, the best that they can be.
First Course: Cauliflower Couscous, Fennel Pesto, Olive Oil Drenched Scallions, Roasted Red Peppers and Eggplants.
I’ll just say one thing: CAULIFLOWER COUSCOUS! It was the texture of couscous and had that delicious raw cauliflower flavor. Bringing out the delicate flavor of couscous is difficult, especially when it’s on the same plate with pesto and roasted peppers, but it was all there and that plate was happy together.
Second Course: Spinach Salad, Raw Green Peas, Beets, Kohlrabi with Pistachio Ginger Dressing
A fresh and perfectly dressed salad with chunky raw vegetable crunch. See body, sometimes I do give you nutritional delicious food. (Just don’t get used to it!)
Third Course: Beet Steaks, Fried Onion, Fried Egg, Spicy Feta, Yaprach (stuffed onion with scallion and celery)
Don’t tell me you can’t fill up on vegetables. The stuffed onion is a traditional Kurdish dish, Moti learned from his other grandmother. It was such a grandma food that makes you full and warm. I could have eaten ten. The beet steaks cooked enough to not be raw but still have a fresh crunch and they had a good sour bite to them.
Dessert: Pear Drunk with Red Wine and Pomegranate Sauce and Whipped Cream
There is nothing better than fruit for dessert with a generous amount of whipped cream. To me the fruit is an aside, in this case, a delicious warm, sweet and sour aside.