Fooding and Schmoozing

Once again, I'm able to reep the benefits of my sweet internship at Behind the Burner. Last night I was sent to the Second Anniversary party at Via Dei Mille in Soho. Funky pop art paintings contrast with the dim lighting and the sexy bar to create a trendy, yet relaxed atmosphere. Even the crowd seemed to match this vibe: lots of beautiful, tall people (Elana and I were probably the shortest people there), with a low maintenance, but put together style. I think we both felt a little out of place, not knowing anyone else and probably being the youngest people there, but a few glasses of prosecco and bellinis helped ease us into the crowd.

Once the waiters started to come around with hors d'oeuvres, we felt much more at ease. Appetizers ranged from Italian classics, such as bruschetta, to modern surprises, such as a caprese salad in a shot glass--a tomato gel-like mousse topped with mozzarella and pesto. A big hit were the risotto balls: risotto with mozzarella cheese and peas, shaped into little balls and fried. Yum. Elana and I were both fans of these teeny-tiny poppyseed rolls, filled with smoked salmon and goat cheese with fresh dill. It was like a mini bagel with lox--not necessarily Italian, but very cute and fun to pop in your mouth.

As guests of the party, we were able to order whatever we wanted off the dinner menu. Elana had squid ink pasta with calamari. I had lasagna with butternut squash and lamb ragout. If you can believe it, I used to hate lasagna when I was a kid. My Ga-ga makes it every year on Christmas Eve. I used to get weirded out by the texture of ricotta cheese and refused to try it. Maybe it was my maturing palette or my ever-growing love of food, but one day I finally tried lasagna and it was like a revelation. I couldn't believe I'd been missing out on such yummy goodness for all these years! Baked layers of pasta, cheese, and tomato sauce...how could you possibly go wrong? Needless to say, I am now an official lasagna lover, and the lasagna at Via Dei Mille was some of the best I have ever tasted (sorry Ga-ga!). The pasta was so tender, and the lamb ragout had such a great meaty flavor, but was still so light and velvety. The butternut squash added an elegant, seasonal twist to this simple comfort food. Regardless of its massive portion, I finished every last bite.

To top off this great meal, Elana and I shared Nutella crepes and Molten Chocolate Lava Cake. We both laughed in delight as we shoveled bites into our mouths. The crepes were especially delicious, and brought us back to memories of eating nutella-banana crepes in Reims, France this summer. Ahh, c'est la vie...

Our night at Via Dei Mille was such a great "New York" experience--important and trendy looking people wining, dining and schmoozing. Maybe one day when I make it as a successful food writer I'll be part of that schmoozin' crowd. But for now, I'm happy to pretend and at the very least, get a free meal...especially when that free meal turns out be great.

Open Mind, Open Palate

Unless I’m going to see a Broadway show, I try to avoid Times Square and the theatre district like the plague. Too many people, too much commercialism, and a bevy of chain restaurants. Boo! So when Behind the Burner asked me to do a media meal at Café Un Deux Trois on West 44^th, I was little nervous. Not only would I have to head into my least favorite part of the city, but also face the possibility of eating tasteless, ill-prepared food that is often served at pre-theatre dinner restaurants. But for an unemployed food lover, a free meal is a free meal; and any meal is another food experience to be had, whether good or bad. Luckily, my dinner at Café Un Deux Trois qualified under the "good" food experience bracket, and even put my theater district restaurant prejudice to shame.

The restaurant itself is a quiet, romantic spot--a nice relief from the hustle and bustle right outside. Dark wood floors and walls, old school chandeliers, and colorful stained glass behind the bar created a sexy French vibe à la 1920s. I felt like I should be smoking one of those long cigarettes while having some intellectual conversation en français.

The service was magnifique: attentive and friendly, without being overbearing. However, the service was the one thing that did not ring true to French cuisine and restaurant culture. As two Americans dining in France (Paris especially) we would have been rushed out as quickly as possible, or simply ignored.

Despite this French arrogance, I've always been drawn to French culture. The French really do possess a certain "je ne sais quoi". Café Un Deux Trois possessed all the "je ne sais quoi" of the French without their signature vanity.

What most defined that undefinable French quality at Café Un Deux Trois was the food. To start, I had the Salade de Cresson: a watercress salad with hearts of palm, apples, and walnuts. Apples and walnuts are a classic combination in salads, but the watercress and hearts of palm added an unexpected and elegant twist. Keenan, my guest, had the beef carpaccio for the 1st course. I did not try it, but he said it was quite good. (Keenan can be quite particular about his food, so I trust his judgment).

For my entrée I had one of the specials, Tilapia Provençal: tilapia sautéed with olives, capers, grape tomatoes and garlic. The olives, capers, and grape tomatoes gave it those traditional Mediterranean, Provençal flavors. The tilapia had a nice crust, but was still moist and flaky.

Keenan had the Boeuf Bourguignon --a signature dish of the French: stewed beef tips in a red wine sauce with mushrooms and potatoes. This dish I did try, and it left me wishing I had

ordered the same. The beef was so tender, and the sauce was so thick and flavorful. A perfect hearty meal for a rainy, chilly night.

Of course, you cannot have a real French meal without dessert. Keenan and I split profiteroles--another traditional French dessert, and a longtime personal favorite. Vanilla ice cream

sandwiched between three perfectly flaky pastry rounds, topped with rich Belgian chocolate sauce and toasted almonds. I am convinced that you could put chocolate sauce on just about anything and it would taste good, but this really was la pièce de résistance! Keenan doesn't have half the

sweet tooth I do, but we both fought for the last bite.

Keenan and I left quite full, satisfied, and pleasantly surprised. Who knew authentic, classy French cuisine could exist in the touristy theatre district? Last night's exceptional dinner at Café Un Deux Trois showed me that holding restaurant prejudices can lead one to miss out on a great place. You never know what culinary gem you'll find in the midst of New York; so always keep an open, unassuming mind. Now if only the French could learn to do the same...

Down Home Eatin'

With cuisines from all over the world on every corner in New York City, the possibilities are endless. Thai, Ethiopian, French, Argentinian. There isn’t a country not represented on the food scene in New York. But with so many international options, it can be easy to forget about good ol’ American cooking. Whatever happened to mom’s homemade mashed potatoes and meatloaf? After a recent dining experience at Peter’s Since 1969 in Brooklyn, I made a nostalgic and delicious journey back to some real, down-home American comfort food.

Located on Bedford Ave. in Brooklyn, Behind the Burner sent me to Peter's to do a "media meal". Media meals are no doubt the coolest and yummiest jobs I've ever been able to do at an internship. Tons of restaurants contact Behind the Burner offering us a free meal if we write something about them on our website. Free PR for them, free food for us. It is an ideal win-win situation. So I was lucky enough not only to get a free dinner, but also to enjoy a wonderful evening at Peter's Since 1969.

The meal started off with a bit of a blip. My friend Elana and I arrived at the restaurant in Brooklyn. I introduced myself as from Behind the Burner, but the Irish girl working behind the counter had no idea what I was talking about. Tara (we became quite friendly with her by the end of the night) called Arnon, the owner, who was at the other location in Manhattan (Peter's just recently opened another restaurant on 9th Ave.). Arnon graciously offered to meet us in Brooklyn and instructed Tara to make us comfortable. While we waited we enjoyed some top-notch sangria and corn muffins. The corn muffins were the real deal--super moist and flaky, with actual corn kernels inside.

Nibbling on our muffins gave us ample time to admire the scene of the restaurant. Set in an old butcher shop, the tiled walls, metal racks, and hardwood floors are all authentic. The enamel door to the once-refrigerator still remains and forms the entrance to the kitchen. At Peter's, guests order from a standard menu (1 main dish and 2 sides), receive their food, and seat themselves. It is very casual, but also very cozy. Red Le Creuset pots warm all of the food, so it feels as if your own mother is dishing out dinner from the stovetop. Beer is served in mason jars, and sangria in copper tin mugs. All these little accents created a unique dining atmosphere. Unlike fast food places with no personality, Peter's manages to serve up great food in a casual yet characteristic way.

Once Arnon arrived, he ordered us a sample of everything on the menu...literally EVERYTHING! So our feast consisted of...

Rotisserie chicken, short ribs, meatloaf, slow cooked pork, kielbasa AND mashed potatoes, sweet potatoes, mac and cheese, green beans, collards greens, sauteed okra AND bread. Phew! I wish I brought some stretchy pants to get through this meal! (à la Joey's maternity pants at Thanksgiving in and episode of "Friends")

Each and every food that we tried was so undeniably good that I kept going back and forth between which was my favorite. I would take a bite of the short ribs and think to myself "Mmm, this is it". But then I'd follow that with a bite of meatloaf and was convinced that was my new favorite. Then I'd have some pork or chicken, and the same pattern continued until I'd eaten so much I didn't think I could fit another bite of food into my body.

But this feeling of fullness only lasted until it was time for dessert: chocolate fudge cake, apple pie, and coconut flan. It was much easier to pick a favorite for dessert; and of course that was the chocolate cake. It was very simple, no frosting or anything, just a lone slice of chocolate cake; but it surely did not need anything to add to its decadence. So fudgy and moist, it was almost like a brownie cake.

On my train ride back to Hastings, I had to fight not to pass out in a food coma and miss my stop. So when I finally got home and into bed, I was lulled to sleep by calming thoughts of comfort food, home, and family meals. For me, a successful meal isn't just about taste and flavors; it's about creating a whole experience that can evoke emotions and memories. For me, food isn't just sustenance; food is love. So any meal that makes me feel like I'm home, sharing a meal with loved ones is a sure success. And the authentic atmosphere and comforting food of Peter's Since 1969 managed to do just that.

Photo credits: Bayer Public Relations

Foodie Freebies

Although my unpaid internships are actually costing me money by commuting into the city, they also come with some pretty cool perks. Especially when these perks involve food. Last weekend with Behind the Burner, I was invited to help at 2 video shoots. The first was at El Porron, and the second was at Upstairs at the Kimberly Hotel. At El Porron I got to taste some tortilla espanola (see earlier post). At Upstairs, I had a few sips of a pear-sandalwood-vanilla vodka infused cocktail, the "Rum Service", and more than a few bites of grilled calamari with a tarragon emulsion. With free gourmet food and cocktails, you could get me to work anytime on a weekend.

On behalf of Behind the Burner I will also dine (for free!) at Peter's Since 1969 in Brooklyn tomorrow night. Review to come on that soon...

But last night, I was in tasting heaven. As an intern for Regan Communications, I was invited to help at the 9th annual Cuisine of Queens event hosted by Dish du Jour Magazine. After assisting with media check-ins, I was allowed to roam free at the event. Once inside, I become the epitome of a kid in a candy store. With over 50 food and beverage vendors, I didn't know the best way to begin but to sample everything (well, almost everything).

As I rode the 7 train back to Grand Central, I attempted to recount all that I tasted by taking notes on my Blackberry. The following list is comprehensive, but I'm sure I forgot a few things...

-Pumpkin tortellini

-Pumpkin tart

-Apple crumble tart from Astor Bake Shop

-Spiced cookie with dried fruit from Art-0-Polis

-Vanilla chai, hot chocolate, and pumpkin mini cupcakes and a mini fudge brownie from Kisscake (can't find a link for this one!)

-Chocolate covered pumpkin cheesecake from Lulu's Italian Bakery

-Vegetable Samosa and naan

-Mini burger with caramelized onions from 5 Napkin Burger

-Various sushi from Central Sushi Lounge

-Chicken egg roll from Bourbon Street Cafe

-Ostrich, veal, and boar meatball from Trattoria L'Incontro

-Baked escargot from 718 Restaurant

For the few that I did not mention the restaurant's name that's because I could not remember the name of the restaurant, which ultimately means I wasn't too impressed with the food. As a huge fan of all things pumpkin, I was very excited to try the pumpkin tortellini. It may sound good in theory, but pumpkin is better off in my pie, not my pasta.

But after trying so many different foods, how could I determine a favorite? With my excitement still bubbling and the flavors still mixing in my mouth, I definitely needed some time to ponder. Twenty four hours later, with a fresh head and a clean palate, my judging factors are these 3 questions: Which food first comes to mind? Of which food do the flavors still ring clear in my memory? And most importantly, which food would I want to eat again?

There were a few close contenders, but the food I've been thinking about (and wanting more of) since last night is.....drumroll please....

Trattoria L'incontro's ostrich, veal and boar meatballs! Owned by acclaimed Italian chef, Rocco Sacramone, I was skeptical of my own decision at first. Did I perceive his meatballs to be the best just because of his name, or were they actually the best at the whole event? Well the taste buds don't lie. If something tastes good, it tastes good regardless of any bias or reputation. These meatballs had such a unique, complex flavor profile, yet still reminded me of my Ga-ga's traditional meatballs. The mixture of meats had a very moist and smooth consistency, with a luxurious, buttery taste. The mushroom sauce also added a unique twist to the expected red sauce. I'm always a fan of taking a traditional recipe and reinventing it in new and unexpected ways. Trattoria L'incontro's meatballs did just that.

Even though Trattoria L'incontro was the winner in my book, any event that involves (free!) food tastings is a grand success.

Tortilla for Me-a

Another weekend in NYC, another weekend filled with food. But this wasn't your typical "dining-out-on-the-weekend" weekend. No, my food-filled weekend was much more hands on. Last night, my friend Hayley and I made homemade pizzas for dinner. We bought the dough from a close-by pizza shop, and topped our creation with artichokes, mushrooms, onion, and mozzarella cheese. Not only was this cheaper than going out for dinner, but so much more fun, and just (if not more) delicious!

But this alternative food experience began early Saturday afternoon at El Porron restaurant on the Upper East Side. With a humble sign out front, I actually walked by the restaurant before I realized I already passed it. Myself and a few others from Behindtheburner.com set out to shoot a cooking demo at this quaint spot amongst the hustle and bustle of 1st Ave. Decorated with goofy pictures of the chef/owner Mr. G, an interesting elephant structure made of corks, and a sophisticated wine room, El Porron was a unique mix of familial comfort and New York class.

Yesterday's demo featured Mr. G preparing a traditional Tortilla Espanole. I was surprised at how simple it is. Tortillas are one of my favorite dishes to order at a tapas restaurant, but I always imagined they would be so labor intensive to make. Not only are they relatively simple, but also very inexpensive. A traditional tortilla only calls for potatoes, onion, eggs, and olive oil--all ingredients I usually have on hand, or can buy at a cheap price. The tortilla is also extremely versatile: it can be eaten hot or cold, for breakfast, lunch, or dinner. It is a great dish to make for a group of people to serve at a dinner party, or to eat for breakfast and/or dinner throughout the week.

Helping out at the video shoot was a really cool experience, but the best part was obviously the free tortilla tasting! Mr. G's tortilla was light and fluffy from the eggs, but also warming and hearty from the potatoes. Hopefully I can get my tortilla to be just as moist and flavorful when I attempt to make it on my own. Not only did I get to learn a little bit about Spanish cuisine, but also got another recipe to add my collection. Tortillas are not just for tapas anymore!

Dining out is one of my most favorite things to do. But sometimes, nothing can beat the unique experience of getting your hands dirty and learning something new in the kitchen.

Tortilla Espanole by Mr. G

4 Idaho potatoes

4 eggs

1/2 Spanish or white onion

extra-virgin olive oil

salt

1. Wash and peel the potatoes. Place the potatoes in bowl with cold water to prevent from browning.

2. Cut potatoes into quarters lengthwise, then cut into 1-inch pieces.

3. Cut half of the Spanish onion into a medium-small dice.

4. Sprinkle the potatoes and onion with a pinch of salt.

5. Heat olive oil in a large sauté pan over high heat. When the oil is very hot (almost smoking), turn off the heat, add the potatoes and onion to the pan, and sauté for 1-2 minutes.

6. Put the pan with the potatoes and onion in a 500° oven. Remove pan from the oven and stir mixture every 5 minutes to prevent potatoes from burning. Repeat this for 30 minutes.

7. Once the potatoes and onions have cooked in the oven for 30 minutes, drain out the oil in a strainer or colander.

8. Crack the eggs and beat them with a whisk until a pale, yellow color.

9. Add the strained potato mixture to the eggs and stir to incorporate everything to a consistent texture. Taste the mixture for seasoning. Add salt if needed. (Be careful when eating raw eggs!)

10. Add a generous amount of olive oil to another sauté pan and heat until smoking. When the oil is hot, add the eggs, potatoes and onion.

11. Flip and stir the mixture in the pan to prevent the eggs from burning. Use a rubber spatula to separate the mixture from the sides of the pan and to smooth the top.

12. Put the pan back into a 500° oven for about 5 minutes, or until the surface is firm to the touch.