De Gustibus Cooking Class with The Scotto Family

Welcome foodies! Just a few days ago I visited De Gustibus for an unforgettable cooking class with Marion, Rosanna, Anthony, Elaina, and John Scotto. They are all owners of Fresco by Scotto as well as co-authors of Scotto Sunday Suppers and Other Fabulous Feasts.

The Scotto Family ran an amazing cooking class, having each family member take part in their own Thanksgiving dish. To start, Rosanna Scotto introduced the entire family (Rosanna also kept the class moving in an entertaining way, assisting everyone while making their dishes). Then Marion began the first dish, which was Roasted Pumpkin and Beetroot Salad with Goat Cheese and Toasted Pumpkin Seeds. The tangy and creamy goat cheese combined with the caramelization from the pumpkin created a magnificent salad. The toasted pumpkin seeds added a great crunch factor to the salad.

Next it was "Risotto Time!!!" as John Scotto would say. John prepared a Risotto with Roasted Butternut Squash and Grated Amaretti Cookies. He gave some tips on making risotto which was to always have hot stock, patience, and a wooden spoon. The risotto itself was delicious and the grated Ameretti cookies added an unexpected sweet crunch to the dish.

To follow the risotto, Anthony Scotto demonstrated an Herb Roast Turkey with Sausage and Rice Stuffing. The turkey was incredible and very moist. I loved the dark meat especially. Anthony stuffed his turkey with vegetables rather than typical stuffing. He also made an herb butter mixture that he placed between the skin and the meat. One other thing that Anthony does differently when preparing to roast a turkey is that he does not tie the legs together because he thinks it is unnecessary. Along with the roast turkey he made Marion's famous Sausage and Rice Stuffing. I could go on forever about this wonderful stuffing. The reason this dish was so good, in my opinion, was the ooey, gooey mozzarella cheese. It added great texture and taste to the rice and sausage. Also, they all swore that it was even better reheated the next day. It was unforgettable and has just been placed on my Thanksgiving menu.

Now for dessert, Elaina Scotto created a masterpiece; Tuscan Autumn Apple and Chestnut Honey Cake with Sour Cream Toffee Ice Cream. The apple cake was removed from the oven in the middle of the baking process. She perforated the cake to allow the sticky, sweet toffee syrup ooze into every crevice of the cake. The outcome was a moist, appley indulgence accompanied by a Sour Cream Toffee ice cream that was spectacular.

The Scotto Family create a warm environment and I am positive that accommodating friendliness carries into their restaurant, Fresco by Scotto (I plan on dining at Fresco by Scotto very soon). Their cooking tips were great, their stories were entertaining, and their meaning of family is beautifully displayed.

If anyone would like me to post any recipes from this demo just leave a comment requesting it or shoot me an email at foodiefinders@ldsllc.com. Check back soon for more restaurant reviews and everything else about food.
 
-Mike

Happy Birthday Foodie Finders NYC!

Hi foodies. Today is the one year anniversary of Foodie Finders NYC. A lot of good reviews are coming up so stay tuned. Secondly Long Island Restaurant Week is starting tomorrow, November 6, and ends November 13 (For a list of the participating restaurants click here). Also the 14th Annual New York Chocolate Show is starting November 10 and running through November 13 (For more information click here). 

-Mike

Anne Burrell Cookbook Giveaway Winners!

Welcome back foodies! Today the winners of the Anne Burrell Cookbook Giveaway are announced. Each winner receives a copy of Anne Burrell's new cookbook COOK LIKE A ROCK STAR: 125 Recipes, Lessons, and Culinary Secrets. 


The winners are:


Karen Schreiber
Susan Stalzer
Steve Zaffos


Congratulations to the winners. Thanks to everyone who entered. 

-Mike

Cookbook Review of COOK LIKE A ROCK STAR: 125 Recipes, Lessons, and Culinary Secrets

Hey foodies! On October 14th, I am going to announce the three winners of the COOK LIKE A ROCK STAR: 125 Recipes, Lessons, and Culinary Secrets cookbook giveaway. For all the information to enter click here or go to the Anne Burrell Cookbook Giveaway page. Today I will be featuring my review of her cookbook. 

Now here is my review of COOK LIKE A ROCK STAR: 125 Recipes, Lessons, and Culinary Secrets.

Anne Burrell truly comes alive on T.V. screens everywhere with her energetic and confident personality. Now she has put her cooking style and voice into a book of spectacular recipes with simple and fun approaches to Italian cuisine. The forward, written by Mario Batali, is a fun way to view Anne Burrell's career through her mentors eyes. The book starts out in a great way constructing the stage for her rockin' introduction. The introduction will draw anyone into the book as if she is calling you to sit down, explore her culinary story and then create her food from scratch with her assistance. Anne Burrell gives you an index of her favorite tools, what to always have in the pantry, and definitions to some fancy words that you may hear her say on the show. Moving to the recipes, everything is so fun and inviting,and most recipes are accompanied by a picture and some tips. Chapter 1 is Piccolini, which displays a lot of small plates and, as Anne Burrell describes, Italian tapas. Anne tells about the days at her former restaurant Centro Vinoteca where she created a whole separate menu devoted to Piccolini. Chapter 2 is Firsts, which is a chapter all about appetizers. Anne discusses her love for the first course of a meal and gives an anecdote of a visit of hers to Piedmont, Italy, home of the white truffle and antipasti. Chapter 3 is all about Pasta. Anne demonstrates her appreciation of pasta and explains that it is its own respected course with a perfect marriage of flavors. Chapter 4 takes us into Seconds or main course. Anne Burrell talks about a main dish being more challenging since it is a bigger course, as well as discussing the different ingredients and techniques a different season brings. Chapter 5 features Sides. In this chapter, she dives into breaking the rules saying two starches can be put with a protein or a dinner can be constructed with a few outstanding sides and some crusty bread. Chapter 6 is the Desserts section. Here is where Anne discusses the dessert essentials like whipping egg whites or making caramel. All of Anne Burrell's recipes are interesting and sound delicious. She really drives home her point that anyone can be a rock star in the kitchen. I am definitely looking forward to an encore.

Remember there is still time to enter for a chance to win a copy of Anne Burrell's cookbook and go to Anne Burrell Cookbook Giveaway page to sign up. If you would like to purchase COOK LIKE A ROCK STAR: 125 Recipes, Lessons, and Culinary Secrets as well as get a ton of information on it click this link

http://www.randomhouse.com/book/209396/cook-like-a-rock-star-by-anne-burrell-and-suzanne-lenzer/9780307886750/

This review will be put on the Cookbook Review page as the Anne Burrell Cook Giveaway page will stick around until the contest is over. Check back with Foodie Finders NYC and enter soon for the Anne Burrell cookbook giveaway.

-Mike

Anne Burrell Cookbook Giveaway October 2011

Hello foodies! Today I have some big news. I will be giving away 3 copies of Anne Burrell's new cookbook, Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets. Just email Foodie Finders NYC your name, address, and why you love Anne Burrell. The email address to enter is foodiefinders@ldsllc.com. You can enter now and up until October 13, 2011. For more details, go to Anne Burrell Cookbook Giveaway page or click here.

On October 14th I will announce the winners and  on October 4th I will post the Foodie Finders NYC's review of the book. The winners will receive a copy of Anne Burrell's Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets mailed to them.

The Anne Burrell Cookbook Giveaway page has directions on how to enter the contest along with details about the cookbook.

-Mike
 

NYC Restaurant Review - Kefi

Hi foodies! Yesterday I had a great dinner at Kefi. The food was really delicious.

Kefi                   505 Columbus Avenue, New York, NY 10024

(Dinner - September 2011)

Kefi serves unique and flavorful food. To start off my meal at Kefi, I ordered the Selection of Spreads, which was Yogurt, "Caviar", Eggplant, and Chickpea. I loved all the spreads but my favorite was the Eggplant. For appetizers I liked the Grilled Octopus, Bean Salad. The octopus was tender and flavorful. The House-made Cypriot Sausage, Cucumber, Radish, Olives, Tzatziki. The sausage was very tasty especially dipped in the Tzatziki. The Crispy Cod, Garlic Potatoes, Tomato was very good. The fish itself was delicious and so were the potatoes. The White Bean Soup was good but I didn't love it. I liked the texture but I felt it needed something more to boost the flavor. For entrees I loved the Pork Medallions, Spicy Peppers, Capers, Lemon. The sauce accompanying the pork was incredible. The Shrimp, Orzo, Spinach, Tomato, Feta was delicious. The shrimp was tender and tasty. The Sheep Milk Ravioli, Brown Butter and Sage were very good. It was simple but delicious.  The Hanger Steak, Sausage, Broccoli Rabe, Manouri, Sun-Dried Tomatoes was very good. The steak was cooked well and the sausage was unique and good. For dessert the Walnut Cake, Walnut Ice Cream was the best. It had a very interesting texture and a great taste. The Galaktobouriko, Orange Spoon Fruit was very unique. It had a great orange essence to it.  The Yogurt, Nuts, Fruit was very good. It had candied fruits on top and some of the syrup from the fruit oozed down the two scoops of yogurt. The sweet fruit and the tangy yogurt made a great dessert. The Chocolate Mousse & Halva, Sesame Ice Cream was good. The halva was house-made and very good. The Rice Pudding, Candied Apple Marmalade, Nuts was a nice treat. I enjoyed the texture of the rice pudding. Kefi is good, casual restaurant.

• Grilled Octopus, Bean Salad is really good.
• Pork Medallions, Spicy Peppers, Capers, Lemon is a must get. 
• Walnut Cake, Walnut Ice Cream is really unique and delicious.
• Galaktobouriko, Orange Spoon Fruit is very good.
• Service was decent and friendly.

 (Above)Yogurt, Nuts, Fruit

 (Above) Chocolate Mousse & Halva, Sesame Ice Cream

 (Above) Galaktobouriko, Orange Spoon Fruit

 (Above) Walnut Cake, Walnut Ice Cream

 (Above) Rice Pudding, Candied Apple Marmalade, Nuts

Check back soon for more restaurant reviews and food events.

-Mike

Update #3 for August - December 2011 Event Calendar

Welcome foodies! Today I have a few more additions to the events calendar. All of these events have been added to the calendar page.

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

Joe Bastianich

Cooking Demo - Aperitivo with the Winemaker: Wine Tasting with Joe Bastianich

Date & Time:

9/ 15/ 2011
Starts at – 6:30 – 8:00 P.M

Demo Price: $200

Contact: 212-539-0204 - Ext. 304

 To sign up click here:

http://www.regonline.com/Register/Checkin.aspx?EventID=1001291

New York, NY – Flatiron           (92Y – Lexington Avenue at 92nd St)

Paula Deen

Book Signing

Date & Time:

10/ 11/ 2011
Starts at 8:00 P.M

To buy tickets, click below:

http://www.92y.org/tickets/production.aspx?pid=74984

New York, NY   Tribeca         (Barnes & Nobles - 97 Warren Street)

Andrew Carmellini 

Book Signing

Date & Time:

10/ 18/ 2011
Starts at –6:00 P.M

Contact:

212-587-5389

For more information visit:

http://store-locator.barnesandnoble.com/event/73511

New York, NY   Staten Island     (Barnes & Nobles – 2245 Richmond Avenue)

Buddy Valastro 

Book Signing

Date & Time:

11/ 02/ 2011
Starts at – 12:30 P.M

Contact:

718-982-6983

For more information visit:

http://store-locator.barnesandnoble.com/event/73906

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

Dave Pasternack

Cooking Demo - Chef's Kitchen: The Young Man & the Sea with Dave Pasternack

Date & Time:

11/ 02/ 2011
Starts at – 6:30 – 8:00 P.M

Demo Price: $175

Contact: 212-539-0204 - Ext. 304

 To sign up click here:

http://www.regonline.com/Register/Checkin.aspx?EventID=1004393

New York, NY   Carle Place   (Barnes & Nobles - 91 Old Country Road)

Lidia Bastianich 

Book Signing

Date & Time:

11/ 03/ 2011
Starts at –7:00 P.M

Contact:

516-741-9850

For more information visit:

http://store-locator.barnesandnoble.com/event/74033

New York, NY   Staten Island     (Barnes & Nobles - 2245 Richmond Avenue)

Lidia Bastianich 

Book Signing

Date & Time:

11/ 07/ 2011
Starts at –7:00 P.M
Contact: 
718-982-6983

For more information visit:

http://store-locator.barnesandnoble.com/event/74034

New York, NY   Union Square     (Barnes & Nobles – 33 East 17^th St.)

Christina Tosi 

Book Signing

Date & Time:

11/ 11/ 2011
Starts at – 7:00 P.M

Contact:

212- 253-0810

For more information visit:

http://store-locator.barnesandnoble.com/event/73824

Long Island, NY       Manhasset        (Sur La Table - 1468 Northern Boulevard)

Nick Malgieri  

Cooking Demo

Date & Time:

11/ 19/ 2011
Starts at –12:00 P.M

Price: $75.00

Contact:

800-243-0852

For more information visit:

http://www.surlatable.com/sku/863381/Bake-with-Nick-Malgieri;jsessionid=814103DDB85F5A115BCD06739E791239



Check back soon for more restaurant reviews and food related events. 

-Mike