Back
in the present…
Enjoying a fabulous bottle of 2001 Beringer Knights
Valley Cab… Yes, am indulging alone with my laptop,
some great Manchego cheese, and the Beastie Boys (It's
been one of those days)!
Wine Notes - full, supple, rich, luscious - A playful
pillow fight on a huge bed of deep red velvet and
satin. Goes great with the cheese, and even with the
Beasties' classics. Not your everyday wine… but
you only live once! That's what diva-hood is all about.
Like to celebrate eating experiences every day but
for sake of time, (yours and mine), I highlight:
Junk Food…
To ring in the season of non-stop holiday eating that
begins with Halloween candy and ends with a monstrous
January hangover and resolutions of high-fiber, fat
& alcohol-free gym days, I started at the NYU
Nutrition and Food Studies department - an unlikely
place that only became more bizarre as the evening
continued.
The Culinary Historians of New York get together monthly
for discussions of various food and drink related
subjects… food and drink are de rigueur. October's
theme was "Junk Food" featuring Andrew Smith's
Encyclopedia of Junk Food and Fast Food (this is serious
stuff here). So, there I was in a room full of academic-types
(and some well-known foodies), awaiting a somewhat
serious discussion on a controversial topic. Then
the food was served…
Menu
cheese puffs, Fritos, and potato chips
pyramids of baby Oreos
vases of Twizzlers
baskets of Snickers
an artfully arranged platter of quartered Hostess
Cupcakes
(classic chocolate & the orange ones!)
silver trays of White Castle Hamburgers
(and cheese burgers)
and my personal favorite… Twinkie Sushi!
(unofficial recipe to follow)
all served with choice of Budweiser or
Pepsi Jazz Strawberries and Cream soda
Next Stop, Buffalo…
OK, time to admit it… I'm from Buffalo (small
cringe). (Really, it's not such a bad place to be
from… could be worse.) Most only know of Buffalo's
wild winters… only those who've seen beyond the
white out conditions know of its junk food treasures.
The good folk of Buffalo take their junk food seriously.
Even foodie purists can't deny the long-established
heritage of locally produced foods served for generations
in family owned and operated havens for serious craving
busters.
Thanksgiving: First holiday with family in Buffalo
in over 15 years. Went with sister and brave brother-in-law
to show off Thalia the Beautiful to the rest of the
family. Had classic dinner (sans foodie magazine recipes
that is) and fabulous flashbacks of a 70's childhood.
I am truly grateful for it all.
With only two days to catch up on years of serious
junk food deprivation, we made a noble effort!. Now
I may need another 15 years before I can eat another
chicken wing! But, mmm… it was sooo good!
Reasons to Eat in Buffalo:
1. This is the home of Frank and Theresa's Buffalo
Wings - now an international phenomenon
2. Potato chips with Bison chip dip (unlike any other
- the only reason I would eat chips in such quantity
3. Pizza that surpasses NYC (don't tell my neighbors
in Brooklyn!) featuring locally made pepperoni and
mozzarella
4. Ted's Red Hots (grilled hot dogs with a tantalizing
secret chile sauce that's not to be missed)
5. Kosta's open-faced chicken souvlaki (unlike any
other)
6. John and Mary's Submarines (my dad grew up on these
and still reminisces about them)
7. Last but not least dessert, -- Anderson's frozen
custard - a frozen version of the most decadent velvety
oral orgasm you could wish for! (No, I'm not exaggerating!)
Redemption: Four Stars for Four Friends at the
Four Seasons…
First, a huge thank you to my extremely generous friends
for a night out that I won't soon (if ever) forget!
After two days of Thanksgiving fare and serious junk
food, returned to NYC just in time to join The Gastronomers
for dinner at none other than the new l'Atelier de
Joel Robuchon at the NYC Four Seasons. This is Monsieur
Robuchon's newest addition to his crown of stars and
first venture in New York.
One friend's magical powers of well-placed generosity
earned a collected favor in the form of a reservation
for four at 8:00 on a Saturday night. Even scored
the much-prized corner seats at the dining bar…
a view of NYC as our backdrop and the polished black
and red kitchen in the foreground. A perfect stage
for the flavor explosion that followed.
This place is known for its tasting menu (for the
mere sum of a month's car payment) but you can create
your own experience from the extensive list of Small
Tasting Portions (enough for 4 tastes from one plate).
With more interest in sensual pleasures than filling
our bellies, we opted for sharing a few select tantalizing
teasers (and all the desserts!). Will leave you for
now with this…
Amuse Bouche: Foie Gras Parfait (earthy parmesan foam,
honey-like port reduction, foie mousse)
First Course: Le Crabe (avocado, crabmeat, almond
oil, hidden tingles of something spicy)
Le Homard (buttery lobster "ravioli" - paper-thin
turnip slices as the pasta)
L'Oeuf (a coddled egg in a martini glass of haunting
mushroom and sorrel foams)
La Langoustine (little crustaceans blanketed in pastry
paper with basil pesto)
Second Course: Le Foie Gras (terrine of cherry wood-smoked
foie gras & caramelized eel with droplets of creaminess
and powdery lines of a lemony herb - almost as addictive
as other powdery lines)
Les Cuisses de Grenouille (crispy frogs' legs with
roasted garlic & parsley purees)
Le Burger (two tiny foie gras hamburgers with a mini-mug
of hand cut crinkle fries
and tangy homemade ketchup - precious, drippy, and
so tasty)
La Caille (half a roast quail stuffed with foie gras
and truffles)
Le Bar (delicate pan seared bass with baby leeks and
airy lemongrass foam)
Dessert: Amuse: coconut "ravioli" in spice
gelée with lemon balm mascarpone
(the wonders of Feran Adria and science suspended
a marble of coconut milk in
a spice-flecked clear gelée over a rich layer
of lemony cream)
Le Sucre (almost defies explanation… a deep red
blown sugar orb filled with
berries and custard, served with vanilla ice cream
perfected - I'm speechless!)
Le Marron (chocolate, chestnuts, dates, and condensed
milk ice cream… mmm!)
Le Pamplemousse (Grapefruitiness! Wine gelée,
essence of mint sorbet… wow!)
Le Baba (cake, rum, thyme, caramelized pineapple,
caramel ice cream… swoon!)
Annette's
Twinkie Sushi Recipe
