2011 Madison Square Park Eats Festival is Happening Now!

Welcome back foodies! In Madison Square Park there is a festival going on right now and running until June 3 with food from great eateries in New York City. The participants are:

• Asia Dog
• Bar Suzette
• Breezy Hill Orchard
• Calexico
• Carnelian Knoll
• Chameleon
• Cookie Panache
• Eataly
• Engage Green
• Goat Town
• Hong Kong Street Cart
• ilili
• Karma Living
• kudu-lah
• Marquet
• Momofuku Milk Bar
• Nunu Chocolates
• P&H Soda Co.
• Peter Charles
• Piccolo Café
• Resto
• Roberta’s Pizza
• Sigmund Pretzelshop
• Stuffed Artisan Cannolis
• Selen Design
• Spices and Tease
• The Filling Station
• Yumi Chen Designs

The festival is open from 11 a.m to 9 p.m every day. It sounds like a lot of fun and I hope to get to check it out soon. If I go I will definitely be writing a little bit about it. Hope you all get a chance to go enjoy all the great things this festival has to offer. Bon Apetit!


-Mike

De Gustibus Cooking Class With the Forgione Family: Awesome!

Hi foodies! I went to the Forgione cooking class at De Gustibus and it was a ton of fun. It was such an incredible experience and a fun class. Also the food that they made was outstanding.
 
This De Gustibus class was like no other. Instead of having one super talented chef cook before you, this class had three amazing chefs cooking. Iconic chef, Larry Forgione and two of his children, Marc Forgione, Iron Chef and chef/owner of Marc Forgione in New York City and Bryan Forgione, executive chef of Society Cafe at the Encore in Las Vegas. Larry's other two kids were there as well. His third son is not a professional chef but has just started in the food business and is a line cook at a restaurant on Long Island but he said he won't be there much longer. Larry's last kid and only daughter was just in the audience and is not in the food industry at all. Larry and all four of his kids were at the class as well as Larry's mother. We had almost the whole Forgione family at De Gustibus. It was an experience like no other.
Since there were three chefs actually cooking, they had this system that Marc would cook one dish and then Bryan would cook a dish. Larry sat at the end of the demonstration counter and only cooked one dish which was dessert. They all had their own wealth of knowledge and share of crazy stories. Stories of how each of them found their way into the food industry and crazy times like when Marc had a pan thrown at his head. 

Moving on to what they cook, the meal started with one Amuse Bouche prepared by Marc and the other Amuse Bouche prepared by Bryan. Marc made a caesar salad but this was no ordinary caesar salad. This caesar salad was very typical until Marc put his crazy spin on it by making this Parmesan sphere which is made with Xanthan Gum, Calcium Lactate Gluconate, Sodium Alginate and Parmesan cream. These egg shaped delicacies bursts right in your mouth and taste really good.

The second Amuse Bouche was prepared by Bryan. He made Buffalo Carpaccio which was really delicious.

Next was appetizers, one dish made by Marc and the other by Bryan. Marc made Baby White Asparagus in Ambush. It was one of the most incredible things I have ever tasted.

Bryan made Peanut BBQ Shrimp & Red Pepper Slaw. The shrimp was really good and the slaw was amazing.

For the main course Marc made Free Range Chicken Under a Brick made with Black Pig Meat Co. Bacon hash browns and bitter greens which was a really great dish.

For dessert, Larry came up to make Jim Beard's Strawberry Shortcake. The rest of the family came up and helped out. I thought the strawberry shortcake was great.

This class was so much fun and like no other. The food was impeccable and all the Forgione's were so friendly. I plan on going to Marc Forgione's  restaurant very soon.

Before I end this post I want to apologize because I really haven't been posting like usual. These past few months have been tough for me to post and when I was about done with this post I forgot to save it and lost most of it. I reassure you foodies that in the next few weeks I will be posting more often again with lots more restaurant reviews and food events in New York City and Long Island. Bon Apetit!


-Mike

The Most Spectacular Day Cooking With Zarela Martinez!

Hi foodies! Last week I had the most amazing food experience any fellow foodie could ever ask for! Mexican food god, Zarela Martinez, invited me into her home and we cooked all day. Here is what happened.

I walked in to her beautiful home which had a nice kitchen. Although I was a complete stranger to her, she immediately gave me a kiss and a hug hello and warmly welcomed me into her house. Before I get started with my story, I bet you are wondering how Zarela invited me over and how we came into contact with each other. What happened was I just emailed her and spoke to her about my love of food and she replied that she would love to cook with me sometime on a Sunday which is when she test recipes. We emailed a few times back and forth and I ended up in one of the best Mexican chefs kitchen (If you didn't know, just recently closed her restaurant, Zarela's). It is amazing how nice she was just to invite me into her home like that, which really goes to show you that anything can happen. Anyway, when I settled in, she went to get me a chefs jacket. She gave me one of her jackets from her former restaurant, Zarela's. I was so excited to start cooking. She gave me a bunch of tips and we cooked a ton of food.  Here is pretty much what we made.

1. Chorizo (Check out this recipe! http://www.zarela.com/2011/chorizo-norteno/ )
2. Pineapple Salad w/ olive oil, red wine vinegar, red onions, and cilantro
3. Pozole
4. Escabeche w/ cauliflower, turnips, carrots, jicama, jalapeno, white onion, and garlic
5. Zarela's famous rice w/ sauteed poblanos and white onions, sour cream, queso fresco, and cilantro (Check out this recipe! http://www.zarela.com/2010/creamy-rice-casserole )
6. Chicharones w/ tomatillos sauce
7. Chicharones w/ tomato, avocado, and onion
8. Brisket fried in vegetable oil 

Everything we made was incredible. While I was at Zarela's I picked up a lot of useful tips. Here are a few.

• Always cook with kosher salt
• Cook everything in stock to enrich flavor
• Put a wet  towel under a cutting board to prevent the board from moving
• Always measure cilantro dry because it retains a lot of water
• Always cut with a sharp knife

Zarela is the most amazing person. She is such a pleasure to be around and really lives life to the fullest. If you read her blog, which is incredible and really interesting, you might of seen her entry on guavas. She told me they are the little jewels of the city and that she thought you can only get these in Mexico. She said it brought her back to her childhood and she wanted me to have one. The guava she gave me was beautiful. It was sweet and had an interesting flavor. I am so grateful she gave me one.

She also let me keep the chefs jacket that I wore all day.This is an experience that I will never forget. I really hope she opens a restaurant in New York City again so you can all try her spectacular food but you can of course get recipes from her website and any three of her cookbooks which are Zarela's Veracruz, The Food And Life Of Oaxaca, and Food From My Heart. Also if you want to check out Zarela's blog check out this link, http://www.zarela.com/2011/seven-basic-rules-for-cooking-mexican-food. It was the most incredible day with Zarela and I am so glad to be able to share it with you all. To anyone out there who has a passion for something, for example if you are a foodie, your start could be an email away. Check back for a few restaurant reviews and food event updates in New York City and Long Island.   

-Mike 

NYC Restaurant Review - Esca

Hello foodies! Yesterday I went to Mario Batali and Joe Bastianich's, Esca. The meal was incredible.  As always this review will be added to the restaurant review page.

Esca                    402 West 43rd Street,  New York, NY 10036

(Dinner)

Esca is amazing. The seafood is so fresh and everything is done right. To start off they serve these olives soaking in delicious olive oil. The bread they serve is a good white bread and a delicious focaccia bread. I loved dunking the focaccia bread in the oil that the olives were siting in. Now for appetizers, the best dish, in my opinion, was the Polipo which was grilled octopus with giant corona beans and preserved sorrento lemon. I loved the octopus itself and the corona beans were so good with the octopus. My second favorite dish was the Calamari which was grilled squid with rucola (like arugula), radish and chianti wine vinaigrette. the dish was well put together and very fresh. My least favorite dish was the Vongole which was baked local little neck clams with La Quercia prosciutto and cherry bomb peppers. I didn't dislike this dish but the whole dish just wasn't anything special. For entrees I liked every dish we got although my number one favorite was the Spaghetti Neri which was house made squid ink spaghetti with cuttlefish, green chilies, and scallion. The squid ink spaghetti was incredible and the cuttlefish and the green chilies were such a spectacular combination. The Spaghetti Neri was a super stand out and the other dishes, in my opinion were equally delicious but couldn't compare to the Spaghetti Neri. One of those dishes was the Gnocchi di Ricotta which was old chatham sheep's milk ricotta gnocchi, tomato and bufala mozzarella. The gnocchi were like little pillows and they were immensely flavorful. Another great dish was the Spaghetti with a one pound lobster, chilies and mint. It was  really good and the lobster was delicious.  The last great dish was the Maccheroni alla Chittara which was house made guitar cut spaghetti with sea urchin and crabmeat. The sea urchin melted right into the pasta and the dish was incredible. Moving onto desserts everything was good but nothing stood out. My favorite dessert was the pineapple upside down cake. It also had coconut in the cake which added great flavor and texture. Another dish I liked was the Budino di Pana which was house made bread pudding with Coach farms goat milk ricotta gelato and rum toffee sauce. One more dish that was good was the Affogato di Caffe which was carmel gelato drowned in espresso. The whole dish was beautiful to the eye and to the mouth. We also got one more dish which I didn't like that much which was the Cannoli which was salted Gianduja ricotta with chili hazelnuts and chocolate sauce. The dish just wasn't amazing to me. My only complaint of the whole restaurant is they are not very accommodating to making any change to a dish. One of us wanted to change her dish to fit her dietary needs and they wouldn't accommodate at all. Overall I really liked Esca.

• Great food, especially the seafood (which was almost the whole menu) 
• Simple and elegant decor
• Decent service
• Not accommodating to the changing of any dish

So that is my review of Esca. Check back soon for more restaurant reviews. Bon Apetit! -Mike

NYC Restaurant Review - Mesa Grill

Hello foodies! A few day ago, I went to Bobby Flay's Mesa Grill for lunch. I had a spectacular meal and I am dying to share my review with you.

Mesa Grill                        102 5th Avenue, New York, NY 10011

(Lunch)
Unique? Absolutely. Quality? A+. Taste? Unimaginable. Mesa Grill is a really great restaurant. To start off I want to discuss the bread. I love the cornbread. It was so different and so delicious. Moving to the appetizers, I couldn't pick a favorite. I guess I will just tell you about them in alphabetical order. Starting with the Blue Corn Pancake. So good and so flavorful. The blue corn pancake was filled with incredible barbecued duck and had a habenero chile star anise sauce. The next dish was the Sweet Potato Soup. It is one of my favorite soups ever which had smoked chiles, maple crema, and marcona almonds. The texture and taste was really good (also I had to mention, at all of Bobby Flay's restaurants I have been to in the past, he never fails to make an incredible soup). And the last appetizer we got was the Pan Seared Squid with new mexico chile, toasted garlic, tangerine and watercress. It is so scrumptious. It was very refreshing and definitely had bold flavors. In my opinion pan seared squid is way better than fried squid. So now heading to the entree's, my favorite dish was the Grilled Swordfish Club with bacon, avocado, tomato, arugula, chipoltle aioli, and southwestern fries. Everything worked really well together and the fish was cooked great. Another dish that was delicious was the Spicy Chicken and Sweet Potato Hash with a poached egg and green hollandaise sauce. The taste was incredible. I love how Bobby Flay put an awesome twist on your classic Eggs Benedict. The other dish we had which I thought was good was the Mesa Burger with double cheddar cheese, grilled vidalia onions and horseradish mustard on a house roll with southwestern fries. Really good and full of flavor. For dessert we got this incredible Pear Buttermilk Upside Down Cake drenched with a decadent butterscotch sauce and a spiced ice cream. The dish had such an immense flavor. Another dish we got was an Apple and Grape Pot Pie with caramel ice cream. Simple and delicious. The last dish we got was Mexican Chocolate Pudding with a gingersnap crumble. It was very good but didn't compare to the other dishes. I unquestionably recommend Mesa Grill. Everything was delicious.

• Good Service
• Bold and bright decor
• Great food
• Recommend:

1. Blue Corn Pancake
2. Sweet Potato Soup
3. Pan Seared Squid
4.  Grilled Swordfish Club
5. Spicy Chicken and Sweet Potato Hash
6. Mesa Burger
7. Pear Buttermilk Upside Down Cake
8. Apple and Grape Pot Pie

So I hope you liked my review of Mesa Grill. I also just made a minor addition to the Restaurant Review page. I  wrote in parenthesis what meal I was reviewing. Hope you like it. Remember to check back for restaurant reviews and food events in New York City and Long Island. Bon Apetit!

-Mike

Update #3 for March - July 2011 Event Calendar

Welcome foodies! I have more events to add to the March - July 2011 foodie event calendar. I am so excited to share these with you. Hope you enjoy!

New York, NY – Flatiron           (Eataly – 200 5^th Ave.)

Watch and meet restauranteur and T.V host, Mario Batali

The menu in which Mario will be preparing has not yet been announced

Cooking Demo

Date & Time:

4/ 13/ 2011
Starts at – 12:00 – 1:30 P.M

Demo Price: $350

Contact: 212-229-2560

 To sign up click here:

http://www.regonline.com/Register/Checkin.aspx?EventID=948834

New York, NY – Flatiron           (Eataly – 200 5^th Ave.)

Watch and meet the Executive Chef at Manzo, Michael Toscano

Michael will prepare:

1.      Salame Fresco with Salsa Verde

2.      Gnocchi with Spicy Tomato Sauce & Fresh Ricotta

3.      Ribeye with Potatoes, Brodo & Gorgonzola

Cooking Demo

Date & Time:

4/ 25/ 2011
Starts at – 6:30 – 8:00 P.M

Demo Price: $125

Contact: 212-229-2560

 To sign up click here:

http://www.regonline.com/Register/Checkin.aspx?EventID=948378

New York, NY – Flatiron           (Eataly – 200 5^th Ave.)

Watch and meet lecturer and food writer, Francine Segan

The menu in which Francine will be preparing has not yet been announced

Cooking Demo

Date & Time:

4/ 26/ 2011
Starts at – 6:30 – 8:00 P.M

Demo Price: $125

Contact: 212-229-2560

 To sign up click here: http://www.regonline.com/Register/Checkin.aspx?EventID=948821

New York, NY – Flatiron           (Eataly – 200 5^th Ave.)

Watch and meet lecturer and food writer, Francine Segan

Francine will prepare:

1.      Mostarda & Honey with Salumi & Formaggi Misti

2.      Insalata di Mare con Farro (Barley & Seafood Salad)

3.      Torta Ricciolina & Ricotta Condita

Cooking Demo

Date & Time:

6/ 14/ 2011
Starts at – 6:30 – 8:00 P.M

Demo Price: $125

Contact: 212-229-2560

 To sign up click here:

http://www.regonline.com/Register/Checkin.aspx?EventID=948826

New York, NY – Flatiron           (Eataly – 200 5^th Ave.)

Watch and meet the Executive Chef at Manzo, Michael Toscano

Michael will prepare:

1. Crispy Sweetbreads with Funghi Trifolati
2. Pappardelle with Spicy Tomato Sauce & Ricotta
3. Seared Scallops with Guanciale, Braised Leeks and a Quail Egg

Cooking Demo

Date & Time:

6/ 20/ 2011
Starts at – 6:30 – 8:00 P.M

Demo Price: $125

Contact: 212-229-2560

 To sign up click here:

http://www.regonline.com/Register/Checkin.aspx?EventID=948379

So those are all the events I have for today! Check back soon for more food events in New York City and Long Island. Bon Apetit!

-Mike 

Update #2 for March - July 2011 Event Calendar

Hi foodies! I have a few updates for the calendar and I just wanted to add them. Hope you enjoy!

New York, NY            (The Culinary Loft-515 Broadway, Suite 5A)

 Watch and meet previous owner of recently closed Zarela’s, Zarela Martinez

Cooking Demo

Date & Time:

4/ 11/ 2011
Starts at – 6:30 – 9:30 P.M

Demo Price: $135

To sign up call: 212-431-7425

For more information:

http://www.culinaryloft.com/workshop-pop.php?id=46

New York, NY            (The Culinary Loft-515 Broadway, Suite 5A)

Watch and meet season one cheftestant of Top Chef, Dave Martin

Cooking Demo

Date & Time:

4/ 25/ 2011
Starts at – 6:30 – 9:00 P.M

Demo Price: $85

To sign up call: 212-431-7425

For more information:

http://www.culinaryloft.com/workshop-pop.php?id=43

And that is all for today but check back soon because I have a bunch of events coming up since Eataly's spring La Scuola calendar just came out. Also just to let you know Restaurant Week is over and the Restaurant Week page is down  now. Bon Apetit!

-Mike