A few weeks ago, Manish and I traveled to the Fingerlakes with family and friends for an unforgettable weekend of food, wine, nature, and fabulous weather. We were celebrating Piyush’s 40th birthday, and we did it IN STYLE!

After a long and confusing road trip to our first stop (we tried to keep the trip a  secret from the birthday boy until the last possible moment,) we were greeted by the rest of the group at a beautiful tasting room - Six Mile Creek Winery right in Ithaca. The scenic views from the back terraces were something out of a magazine. From there, we stopped off at a local favorite, Ithaca Bakery, and stocked up on sandwiches of all sorts. We picnicked at beautiful Taughannock Falls State Park – and walked to the beautiful Falls that were nestled in layers of rock that seemed to reach the sky’s limit.

We checked into our lovely Bed and Breakfast – Gothic Eves. Roman, one of the innkeepers, greeted us and showed us to our rooms. The Inn is absolutely beautiful. Every room is adorned with lovely antiques and the grounds are manicured to a simple and natural elegance. We enjoyed evenings at the firepit and some of us soaked in the wood fired hot tub! We looked forward to our breakfast with Rose, innkeeper #2, as she has such a passion for local, organic, and sustainable ingredients.

On our first morning, we enjoyed a decadent french toast. The bread was from a local bakery (organic of course,) the berries and fruit were all local and organic – and if I remember correctly, she even picked some of them herself, the eggs were collected that morning from her friend’s backyard where free range chickens roam, and the maple syrup was tapped from one of the local NY State sugarbushes. Yes, our mornings with Roman and Rose (and their food) really fueled us up for the day’s activities!

Crispy Quail

The breakfasts at the inn were not the only “blog worthy” food experiences we had. Dinner at Hazelnut Kitchen was DIVINE. Jigna had researched a bit and heard great things about this restaurant, and when we told Rose and Roman where we were going for dinner that evening, they nodded in agreement. The theme is pretty much what we saw everywhere out there – natural, local ingredients are showcased, and new and interesting flavors are combined to create unforgettable meals. So many dishes to write about… so instead of mentioning them all, I’ll just tell you what I ordered. To start, the crispy fried quail with tomato chutney, mustard and creme fraiche, and vegetable slaw. The chef literally picked just the meatiest parts of the quail, and the result was a perfectly crisp coating and super tender meat. Delicious! The tomato chutney’s ingredients popped out singing the fact that they were just picked that morning. Yum. The incredibly fresh “spicy prawns” were a tad too spicy for my taste, but even then, I finished most of my meal – it was THAT good! The dessert that stood out in my head was the hazelnut butter cake with sea salt caramel & hazelnut ice cream. So decadent, but not overwhelming at all. The sea salt caramel provided balance to the rest of the components. Like I said before, Divine! Most of the crowd enjoyed local and artisanal microbrews with dinner. I opted to order some wine, and staying with theme, ordered a local winery’s claim to fame. More about the Bloomer’s Creek Block 97 Chardonnay below!

We went wine tasting along the Cayuga and Seneca Lake trails, visiting wineries such as Shalestone, Sheldrake, and Bellweather Ciders to just name a few. The one that really stood out for me though, was Bloomer Creek Vineyard. We tried the Block 97 Chardonnay the night before, and I remember Sejal and I looking at each other wondering if what we just tasted wasn’t a Bourgogne Blanc! I know… I am making a very broad statement here. But compared to many of the off dry to sweet whites and “interesting” reds that we tasted, the Bloomer Creek Block 97 Chardonnay was a true find! Hopefully we all can “find” it nearby soon! Kim Engle is the winegrower and vintner and Debra Bermingham adorns the walls, ceilings, and floors of their tasting room with her vision and true art. Literally – the walls are filled with her art work, and the floors are gorgeous displays of workmanship – with inlays of significant newspaper articles flanking the wood planks. Just plain gorgeous. And their wines… I not only noticed the Chardonnay as being “something to talk about,” but their Rieslings had a petrol nose, and the dry Gewurtztraminer was probably the best pairing for Indian food I’ve tasted from the US!

We ended our weekend with a visit to the one and only Ithaca Farmers Market. We tasted some of the sweetest corn in the world here. And for that, I’ll forever be grateful. This will not make any sense to you unless you were there, that day, eating the raw corn kernels off the cob (or in my case, having Manish cut them off for me – lol.)

Happy Birthday, Piyush bhai!

So, what do you get when you combine efforts with your brother and sister in law for a LAST MINUTE evening of grilling? Try it, because when I did, I experienced the BEST MEAL of the SUMMER thus far!

It was 10am on a random Saturday, and we decided on a last minute dinner at Jigna and Piyush’s place. I can’t take much credit for what I’m about to describe, as what was supposed to be a “simple” meal (said Jigna) turned into such a grande affaire! I had a couple pork tenderloins in the fridge and marinated them in a savory “herb-y” marinade that was balanced with a splash of sherry vinegar, a drizzle of honey, and just enough soy for the umami effect. I still had some sour cherries that I froze after my trip to the market a few weeks ago, so with sous chef Maya’s help, made a sour cherry gastrique. The pork marinade was reduced into a sauce with loads of depth which accompanied the grilled protein, but a dollop of the gastrique reminded us of summer’s bounty and brought balance to the main course. That was my contribution.

We started the evening with an elegant and lovely rendition of Summer Bruschetta. Perfectly diced tomatoes, a chiffonade of basil, and a smidge of garlic (with the additions of balsamic and olive oil) topped grilled pieces of baguette and satisfied everyone’s craving for a hearty appetizer. A very balanced and seasonal blueberry mojito accompanied the appetizers – fresh blueberries, ginger simple syrup, fresh squeezed lime juice, and RUM… YUM. One was enough for me though. As I have experienced in the past, if I want to enjoy a cocktail, consume but only ONE!

Next was the salad… We harvested some greens from the garden just moments before assembling the salad. Fresh, gourmet lettuces created the bed for this course. This was topped with grilled peppers, grilled red onions, and Italian sausage slices. Atop this was slices of fresh figs and sprinkled goat cheese. This was probably the most savory and flavorful salad I have EVER consumed.  The best part? Leftovers go well on a pizza the next day. YUM.

The pork tenderloin was the entree but the sides were the stars at this dinner party! Succulently sweet corn, cut off the cob, with literally “tons of herbs” folded in. Basil, parsley, and dill were amongst the many that were showcased. A unique take on potato salad was served – grilled red bliss potatoes with red onions, capers, and whole grain mustard. SOOO savory, and such a perfect match to the complimentary flavors of the pork and the corn. The entire meal was something out of a magazine; which is why I had to blog about it today!

We ended our meal with brown sugar glazed grilled peaches and vanilla ice cream (with a blackberry sauce.)

P&J…. Thank you so much for this feast fit for a king! We truly enjoyed (and appreciated) the entire experience, and look forward to many more in the future! CHEERS to my Bhai and BB! xoxoxoxo

There are many things that I love about the warm weather and the start of summer. Vacation for the kids, the beach, the pool, dining al fresco… You get the point. But here are some of my favorite libations to sip on the hammock, pool-side, at the beach, or at one of my favorite picnic spots!

2008 Quinta da Aveleda Grinalda Reserva DOC, Vinho Verde – From the Vinho Verde region of Portugal, this producer makes a vibrant, fresh, and crispy wine from the grape varietals Trajadura, Loureiro, and Alvarinho. This is the perfect summer sipper… I wouldn’t mind some fresh seafood to pair with, but it’s great on its own!

2008 Domaine de la Pepiere Muscadet “Les Gras Moutons” Sur-Lie – “Crisp, stony, briny, and spiny” are the words used to describe this wine which hails from the Muscadet region in the Loire. 100% Melon de Bourgogne (the grape varietal found in Muscadet wines,) this wine has amazing length and versatility. GREAT with oysters from Metropolitan Seafood, or, if you wish, on its own.

2008 Lydie and Thierry Chancelle Saumur Blanc – Chenin Blanc is one of my all time favorite grape varietals. The resulting wines from good producers are so versatile, ranging from dry varieties to just off dry, to almost “dessert wine” sweet. All the while, displaying notes of stony minerality, fennel,  citrus, acacia blossom, and such balanced acidity and length. I love this wine with Seared Scallops and Summer Fennel Slaw with Citrus Tarragon Vinaigrette.

ROSE’! My favorite Rose’ to date (sadly, I am almost done with my stash… sigh) is the 2009 Domaine du Bagnol Cassis Rose, Provence. This is a blend of Cinsault, Grenache, and Mourvedre. Mineral, dry, long finishing,with berry goodness. The perfect accompaniment to my steamed mussels with Chorizo Broth. A close second is the 2009 Domaine des Haut Cances Cotes du Rhone Villages Cairanne Rose or the 2009 Janasse Rose Vin de Pays Principaute d’Orange.

2007 Alain Corcia Bourgogne Rouge Reserve Grande Classe – The perfect light red to accompany a summer meal! Juicy enough for sipping on the deck too… and a great pairing with grilled salmon!

The Kachumber Cooler – Made famous at Danny Meyer’s restaurant, Tabla, in NYC, the Kachumber Cooler is a refreshing gin-based cocktail with the additions of cucumber, cilantro, green pepper, and lime. The “Bardolia” version adds a little ginger infused simple syrup (instead of regular) kicking it up just a notch.  We served these addictive cocktails with an Indian inspired bbq menu!

Summer has officially BEGUN. Enjoy!!

Manish and I celebrated 14 years of marriage on May 26th! We visited two amazing hot spots, an here is our story….

Despite a hot and sweaty trip in (don’t ask!) I was greeted by Manish at one of the most unassuming venues in Manhattan. On the Lower East Side is a hot dog joint (more like a hot dog dive) and upon descending the stairs into said “hole,” you hang a left and push open the telephone booth. You then call the hostess on the opposite side of this mysterious booth, and VOILA! You are in PDT (stands for “Please Don’t Tell.”) Reservations at this speakeasy are highly recommended, but then again you might get lucky if you get there exactly at 6pm on an off night. As I mentioned before, I had experienced quite the nasty trip into Manhattan that evening, so seeing Manish sitting at the bar with that adorable grin on his face made every hassle worthwhile. I knew that I chose the perfect venue to begin our evening’s adventure.

Don’t bother going to PDT if you are not going to try one of their signature cocktails. The bartenders are geniuses, creating the most balanced concoctions I’ve ever consumed. I ordered the Aztec Mule (or something like that) which from the description sounded like a refreshing drink containing the likes of top of the line tequila, cucumbers, ginger, and fresh squeezed fruit juices. It was divine. Not at all sweet (which I LOVED) and just the right amount of zing and heat (they garnished it with a sprinkle of cayenne.) Manish ordered the Benton’s Old Fashioned – a harmonious blend of bacon infused whiskey, maple syrup, and bitters. Oh, and if you are as much of a geek as I am about ice cubes, you would be in heaven here! Perfect little cubes were either placed in the chilled glasses, or they were tapped and broken slightly, or if you had Manish’s drink, the cubes themselves were extra large (size of a fist,) and they fit the double old fashioned glass perfectly.

We then walked a few blocks to our dining destination. Degustation was the venue, and the ten course tasting menu was the plan (they also offer a five course tasting menu.) We were not only wowed by the meal, but also by the fact that we had the best seats in the house! The final prep station, where two of the many talented kitchen staff were diligently “creating,” was smack dab in front of us. I highly recommend getting a set around the open kitchen and doing one of the tastings. I remember that midway through the course, Manish and I were “arguing” about what one of the ingredients was that the prep cooks were plating. I thought that it was a chive blossom, and Manish thought it was some sort of celery. The talented one looked at us, and said, “Spring onion blossom and Celery root.”

On a side note, the wine list was OK… A few great bottles amongst a bunch of stuff that I personally found to be way overpriced. We decided to order by the glass, but nothing really stood out for us. We did take some photos here and there, but only with our cell phones, so the quality was quite compromised. The courses were executed with refinement and elegance, I just wish that it lasted longer (as soon as we finished one dish, the next course was brought to us.) I guess then again we could have slowed down a bit instead of quickly shoveling in every last morsel… Here is the rundown…

Ham and Apple Croquettes; Spanish Tortilla (amuse bouche)
Razor Clams with Bacon and Oyster Foam
Asparagus, Morel, and Strawberry Salad with Pea Puree ( we were the first ones to try this!)
Monkfish liver with white radish and dashi broth
Seared Skate with dehydrated pea crust, and clam broth
Terrine of Rabbit
Crispy Duck Confit with Scallions and Balsamic reduction (our favorite!)
Rare Wagyu Beef “Cheese-steak”
Duck Egg Custard (in the egg shell) with maple syrup and lamb bacon
Juicy tangerines with raspberry gelee and “pop-rocks”
Can’t remember the name of this last dessert – but it was a bread pudding with a caramel bruleed topping with fresh citrus fruit on the side. DELICIOUS – to die for!

Amuse Bouche

Razor Clams with Bacon

Crispy Duck Confit

Caramelized Bread Pudding

Fourteen years hasn’t changed us at all! We enjoyed the evening thoroughly – and the best part is we enjoyed it together. I wouldn’t have changed a single thing about our date night, and I can’t wait til our next one! Lots of love to you, MKB!! xoxoxo

Spring had sprung, and CACAO was the theme ingredient in this Season’s Battle. Possessing earthy and sometimes bitter qualities, cacao laid the foundation for unique, and creative dishes and was utilized in every form: From cacao nibs, to unsweetened cocoa, to dark chocolate, and even a chocolate infused liqueur. Each course combined creative uses of the theme ingredient with seasonal spring market touches. Folks, we definitely all stepped it up a notch! Here are the details…

Battle Cacao!

Cacao Amuse Bouche!

The Hors d’oeuvre/Cocktail Course: Sejal and Rick brought three adorable and delicious amuse bouche to the table! A spiced pumpkin soup (in a shot glass) was topped with a cocoa cream and sprinkled with a little bacon. The warm spices in the soup matched the earthy components of the cream – the key was to get all of the flavors in one “shot.” Mission accomplished Next to that was a beautiful micro green salad dressed with a chocolate vinaigrette. The dressing was so light and complimented the zingy and peppery little greens. The star of the plate was the chocolate Napolean. Tiny shards of dark chocolate (not unsweetened, but definitely not overly sweet) were layered with an chive cream cheese. Such a unique flavor combo – but yum… they really complemented each other… I’ll take another! All of this was paired with the lovely J Winery Brut (sparkling wine.)

Cacao Mushrooms

The First Course: I have a bittersweet memory of this course (literally,) as it was the one that Manish and I brought to the table. Hands down, I will tell you that we have NEVER spent so much time on the planning and execution of a single course. Our theory behind the main ingredient in this course (wild mushrooms) was justified by our desire to pair the earthy flavors with the cacao, and make them vibrant. Our base was a medley of wild mushrooms. We smoked petite whites and shitakes with cacao nibs and wood chips. We combined these smoked mushrooms with the morels and chanterelles that we marinated in a cacao “coffee” (that we made by grinding cacao nibs and filtering the coffee through a french press.) We folded some fresh thyme, sauteed ramps (and the fresh green tops as well,) and a little taleggio into the mushrooms. Alongside, were two diamond shaped pieces of “mushroom consomme and cacao coffee” gelee. A dot of chocolate barbecue sauce added a bit more smoke, and we topped the entire plate with a cocoa-Parmiggianno crisp. I enjoyed everything about the dish, but was unsure that the combination of flavors actually complemented each other. In the end, we would do it again, but maybe without brewing the cacao coffee!

Cacao Entree

The Main Course: Jigna and Piyush contributed to our mouthwatering journey by offering the evening’s unforgettable entree. Short ribs were marinated for 48 hours in red wine, slow cooked, and then finished with a chocolate rosemary reduction. So tender and so flavorful… SO good! The herbaceous quality in the sauce really paired well with the rich chocolate addition and the protein. This was accompanied by a lovely pasta with zucchini and cacao nibs cooked “risotto style.” The luscious texture of this amazing pasta made for an exquisite  foundation for the beef. The course was finished with a bright splash of spinach, and topped with a perfectly fried pheasant egg. The bold and subtle components of the ingredients made for a perfectly balanced dish! We enjoyed one of my favorite Malbecs with this – 2008 La Posta del Vinatero Malbec Cocina.

Bfast, Lunch, and Dinner Dessert!

The Dessert: Priti and Chirag presented us with a ”day” of desserts. No joke! They served what they called “Breakfast, Lunch, and Dinner.” Who wouldn’t be happy with chocolate as a main ingredient in each meal of their day!  For “breakfast,” we enjoyed crepes stuffed with a rich chocolate filling and blueberries. So decadent, so rich, so delicious! For “lunch,” they served us a “sandwich and chips.” Perfectly crisp chocolate cookies sandwiched homemade vanilla ice cream, and for texture, savory and sweet potato chips were drizzled with caramel and chocolate. YUM. And for “dinner” (or dessert,) we were offered a libation that tasted like black forest cake…. topped off with chocolate mint. These individual dishes melded into one fantastic dessert – awarding them the title of Battle Cacao Champs!

Black Forect Cake with Chocolate Mint

Thanks to Jigna and Piyush for choosing such a versatile theme ingredient, and to all of my “Battle” family for executing yet another unforgettable meal!

I was accompanied by Manish, Jigna, and Piyush; and we all share similar sentiments about our incredible meal at Elements in Princeton.

For those of you that have not been to or heard of Elements, let me start by explaining that this is a restaurant that not only prides itself on the execution of delicious, seasonal, and creative fare… but they strive to (mostly) shop locally for their produce, dairy, and meats… supporting our local farmers. The service is ridiculously professional, by being super friendly and entertaining all the while. Manish and I were lucky to dine there last December, and just last week, we secured a reservation for the 4 of us at the Chefs Table. Here is my recollection of our almost 10 course Omakase style dinner:

Amuse Bouche - Trio of Citrus

Salad of Microgreens; Mixed Greens, and Fluke

A Trio of Amuse… Main theme here being Citrus. Hamachi with meyer lemon vinaigrette; Poached shrimp with citrus soup; potato Salad with citrus

Salad of microgreens and local greens, shaved white asparagus, orange, and local (Jersey shore) fluke

Pea Consomme with fresh Peas and Favas and Speck

Pea consomme with fresh peas, fresh favas, pea shoots, and speck (my favorite of the “vegetable based” courses)

Sea Bass; Sunchoke Puree; Salmon Caviar

Skate; Carrot and Pea Puree

Sea Bass with salmon caviar, apple salad, sunchoke puree, and crispy croutons

Skate with fresh peas, carrot puree, and pea puree

Fresh Ravioli; Jersey Fresh Tomatoes; Basil Oil

Fresh “house made” ravioli with herbed chard ricotta, mozzarella, basil oil, and “Jersey Fresh” tomatoes. Sous Chef Joe Sparatta explained that some of last year’s amazing NJ tomato harvest was canned into what many local shops sell as “Jersey Fresh Tomatoes.” I thought it was last August when I tasted this tomato sauce!! No joke.

Squab, Foie Gras; Bread Pudding

48 Hour Short Ribs; Green Curry; Quail Egg

Squab, savory bread pudding, foie gras, and a sauterne sauce(?) Can someone that I dined with remind me if I remember correctly or not? It was phenomenal… but I can’t remember what the sauce was!! (This was my favorite savory course!)

48 Hour slow cooked Short Ribs with green curry sauce, vegetable slaw, fried quail egg. Such balance!

Pre Dessert

Our “Pre-Dessert” ~ Bacon and Eggs (I was hoping to have this again – YUM!)

Deconstructed Black Forest Cake with a “yodel,” (lol) lambic sorbet (to die for,) drunken cherries, and a mushroom meringue.

Deconstructed Black Forest Cake

(Comment to this post and I’ll respond to you with the vegetarian courses that were offered as well!!)

We ordered some classic cocktails to start, and enjoyed the 2005 Bzikot Puligny Montrachet (Thank, RH!) as well as the 1988 Vieux Telegraph CDP (Thanks, DS!) Both drank beautifully and stood up to the caliber of the food!

Special thanks to Emilia for setting us up at the chefs table at such late notice; to Justin for his impeccable appreciation for what we were hoping to accomplish that evening (you are the best!) And to Chef Joe and Chef Scott for the amazingly creative, seasonal, and delicious meal that we were served.

And of course, the evening was made even more special because we shared it with two people that are so near and dear to us… Cheers guys – here’s to the countless dinners that we shall have in our future together – Love You!

Make your reservation TODAY!!!!

We hosted our dear friends this past weekend to a true New York City Adventure. We ate the best New York style pizza. We saw a Broadway show (Mamma Mia.) We visited FAO Schwarz. We strolled through Central Park. We even explored the Observation deck of the Empire State Building. We absorbed everything “New York” along with the gorgeous weather that we were lucky to have! And to think… this was the first time that our kids stepped into the Empire State Building. I know that as locals, we tend to veer away from “all things tourist-y,” but I have to urge you all to do it once in a while – it was so fun!

Although the weekend focused around kid-friendly environs, we did partake in some memorable dining! Patsy’s Pizzeria greeted us with some delicious creations but it was the hole in the wall across from the Empire State Building that had the mouth watering thin crust NY style pizza that we were all craving! The sign reads “PIZZA” in great big red letters and the place was packed with tourists and homeless folks. It was quite the scene. El Parador was a pleasant surprise. Traditional Mexican fare with a creative twist – and the menu offered something for everyone. The margaritas were to die for and the shot of house made pineapple tequila was divine. We ended our weekend with an indulgent brunch at Big Daddy’s in Gramercy. Endless stacks of pancakes, fluffy eggs, and morning libations filled our bellies and hearts with delight!

the weekend crew just outside Big Daddy's

Manish and I try to do a “Day in Manhattan” for our anniversary each year. We pack the day with visits to wine shops, cheese shops, restaurants, and the occasional overnight stay. This year, maybe I can squeeze in 15 minutes for my new favorite Pizza dive! Thanks to our friends for making this weekend such a  memorable one! And as my girlfriend Alicia would say… “Let’s hear it for New York, New York, New Yooooooork.”

It’s been a few weeks, so I’ll condense all of my recent “tastes” into one post. We enjoyed some healthy fare, some colorful flair, some spicy bites, and some “out of this world” delights. Ok, ok, no more hokey Nita… Been reading a few too many of my daughter’s sing-songy books!

I recently fell in love with the flavors of a very healthy, simple, and colorful salad. Nothing more than some fresh baby spinach leaves and some slivers of thinly sliced red onion made for the base of this plate. I used Cara Cara oranges interchangeably with Blood Oranges. I preferred the color and flavor of the latter. After segmenting the orange into little “supremes,” I juiced a few tablespoons of the remaining pulp into a bowl, and combined it with some whole grain mustard, white wine vinegar, and extra virgin olive oil. The resulting vinaigrette was the perfect balance of sweet, tangy, and savory. Atop each plated salad, I placed a warmed round of chevre which was rolled in chopped nuts before going into the oven. I used pecans once, walnuts another time, but the preferred choice was the smoked almond. It not only added the obvious crunchy texture to the dish, but a depth of flavor that complimented the other ingredients. The wine that stood out for me when paired with this dish was the 2008 Maison Andre Quancard Viognier/Muscat Vin de Pays Cotes Catalanes. A steal at $12.50/bottle at 56 Degree Wine!

Color played a similar role in another inspired dish. I was challenged by the thought of creating “potato scales” (similar to a dish I experienced at Elements in Princeton) for my incredibly fresh sea bass that the guys over at Metropolitan Seafood had suggested I try. So, I went to the market and purchased some colorful baby fingerlings. I sliced these as thinly as one could without a mandoline (I know, I can’t believe that I don’t own one yet!) and thought that most of them were uniform in shape and size. I then created little “galettes” of overlapping potato slices on a silpat, and then brushed them with butter. The starchy slices were already sticking together. Here is where many recipes start to crumble. Some say to overlap the “scales” right onto the fish. Others say to cook the potato crisp first and then place on top of the cooked fish. I par-cooked the slices on the silpat, and then transferred them onto the filets (still malleable.) Right before serving, I seared the fish “potato-scale side down” first. What a mess. My scales were all over the place. I definitely did NOT master this technique, but the resulting dish was still tasty and kind of pretty. This was served atop a sunchoke puree and on the side was sauteed rainbow chard (incredibly fresh and straight from the market) and purple fingerling “boats” filled with sunchoke puree and boar bacon. Please comment if you have ever created those gorgeous potato scales, or can suggest a fool-proof technique for me. Perhaps my slices need to be thinner? Oh yes, and we enjoyed the lovely 2006 Bruno Colin Chassagne Montrachet La Boudriotte to go with this.

This next dish is an incredibly flavorful take on a Vietnamese sandwich (Banh Mi.) Spicy pork meatballs, sriracha spiced mayo, and a sweet and tangy Asian slaw. Yum! Thanks Piyush & Jigna for introducing us to it, and Chirag & Priti for allowing us to re-visit it!

Another flavorful dish loaded with spice but low in heat, and perfect for this time of year… Chili Braised Short Ribs. I love braised meats. I especially love braised short ribs. My favorite preparation is braised in a dry red wine, a little stock, and just a touch of honey and a splash of port for pronounced flavor. Well, that WAS my favorite preparation. Until a couple weeks ago, when I experimented with some bolder flavors. Ancho chilies and a blend of exotic spices were the base for the braising liquid that I used for these short ribs. I used a little stock, and no wine. The resulting dish was bursting with flavor and the sauce was rich and velvety. I’ll be sharing this recipe with you in a few weeks (I am working on a blog-site for just recipes and comments – coming soon!)

So I think I covered healthy, colorful, and spicy. Now for the “out of this world….” Manish and I finally made it over to The Chef’s Table at Brooklyn Fare, thanks to JB and his reservation that he made a couple months ago. I must admit that before dining there, I perused numerous blog-sites that posted pictures and experiences of culinary adventures with Chef Cesar Ramirez and his 12 person seating inside his kitchen of Brooklyn Fare. I thought that I “knew” what to expect. And although I was very excited about being there in person, I didn’t think that the experience would veer too far off of what I was already so impressed by through my web searches. Boy was I WRONG.

The first words that I read when I sat down at the impeccably spotless stainless steel extension of Chef Ramirez’s kitchen were the ones written on the huge window of the open kitchen. “Our kitchen is bigger than yours.” Those words set the stage for the casual ambiance that was the background of our experience throughout the evening. That and the menu – simple words stating the main ingredient of each course… “Scallop; Monkfish; Rouget; Porcelet; etc etc” Casual, yes. But we dined like royalty. Course after course, Chef Ramirez out-did himself, creating masterpieces of flavor, texture, and color while using the freshest ingredients – all organic, much that is available at their market/grocery store just next door.

We hid the camera and put away our cell phones, as this was the request (also written in the menu.) A couple dining companions and I did take notes, just to remember everything that was being served. It was a 6 course tasting menu, with some amuse bouche (or canapes, as Chef Ramirez called them) to start. During the meal, Chef explained that he created these dishes and flavor combinations through research and not through copying or emulating any other chef or recipe that he has encountered. His passion for his work is what drives him. He is an artist, a genius. I felt privileged and honored to be sitting there in front of him, reaping (and consuming) the benefits of his passion.

Forgive the descriptions sans photo… for as I mentioned before, we did not want to offend the Chef. But here is our account of the evening, written with the utmost respect and admiration for Chef Cesar Ramirez. Thank you Chris and Len for filling in the blanks…

Wines (Oh yeah, and I forgot to mention, it is BYO with no corkage… I know!)
Rodez Cuvee Crayeres Brut Champane
Demeric Catherine de Medici Brut Champagne
2001 Bzikot Puligny Montrachet 1er Cru Les Folatieres
1999 Bouchard Corton Charlemagne Grand Cru
2008 Sinskey Pinot Blanc
1999 Levet Chavaroche Cote Rotie
1986 Raymond Lafond Sauterne

Canapes
Warm beet soup with Hudson Valley yogurt (perfect starter – the yogurt was so creamy)
Fresh Sardine tucked into a potato chip (very creative)
Crab with shredded phyllo and dilled yogurt
Bluefin toro with mustard and crispy leeks
Kumomoto oyster with grapefruit, creme fraiche, and oyster juice gelee (one of my favorites)
New Zealand langoustine with a unique herb in a saffron sauce (would have definitely ordered this in a restaurant – always say yes to langoustines!)
Hamachi, celery root, trout roe, lemon puree
Japanese baby shrimp, jalapeno, caviar (not spicy at all!)
King crab, vanilla oil, pineapple, caviar (YUM – another favorite)
Duck “fries” with smoked paprika (Robin and Sapana, if you are reading this, THIS is the most exotic thing I’ve ever had – lol – I can explain later)
Fried “smoked” foie gras (perfect little spheres of some sort of cornmeal? breading around a molten center of foie gras)
Bacalao (sp?) Mousse with shaved black truffle (Chef said that the amount of black truffle that was shaved on top of this canape was worth more than the dinner itself – wow. of course, another favorite)

Courses
Seared Scallop with a squash puree, pork belly, pea shoots, black trumpet mushroom, white truffle foam (I would be happy with every ingredient in this dish served on its own… but the combo – absolutely fabulous!)
Monkfish and Foie Gras wrapped in wilted cabbage, parsely root puree and chanterelle cream (so decadent!)
Rouget, salsify, razor clams, snails, Iranian saffron sauce
Porcelet with mustard sauce and kumquats (so tender and so delicious!)
Banana Parfait with milk chocolate foam, chocolate cake, coconut, rum
Creme Caramel with passion fruit puree

Words and pictures are beautiful, but the experience is ethereal.

So long, 2009… Happy New Year! I know it’s been a while since my last post. The holidays demanded more hours from me – both at the shop and in the kitchen. Amongst these hectic work days, I’ve had the opportunity to experience some incredible meals and of course, some amazing paired wines. I’ll try to recap some of my favorites here…

Nantucket Bay Scallops (Sashimi style) with just a drizzle of lime and some snipped chives. This paired magnificently well with the 2007 Gilbert Picq Chablis. The incredibly fresh, sweet scallops offset the zippy acidity and mineral tones of the Chablis. We also had the delicious Pacific Peale Passage oysters along side – creamy and rich with still the briny flavor that you expect with a raw oyster. The brown sauce in the picture is just a little ponzu/soy dipping sauce – but we didn’t need it! (Thanks to Nick at Metropolitan Seafood for your suggestions!)

The “Soft Boiled then Breaded then Fried” (Blue Hill style) Egg atop truffled barley risotto with the 2000 Lopez de Heredia Vina Tondonia Rioja. The earthy tones of the barley and the wine matched perfectly. Here are the before and after pictures of the dish… Once you cut into the egg, the soft yolk blends into the base and creates a velvety sauce-like texture to the risotto.

Another egg favorite… Soft egg Raviolis with Truffle Cream. These little pockets of flavor exploded with savory goodness. We first mixed together fresh ricotta with some Parmiggianno Reggianno, some fresh lemon peel, and a light sprinking of sea salt. Placed that in the middle of a fresh pasta round, and then topped the dollop of ricotta mixture with an egg yolk. Top that with another pasta round (carefully,) seal the edges, and voila. Soft egg ravioli! After a very brief simmer in a shallow pan of water, the raviolis were dressed with the truffle cream. This paired with the 2007 Vajra Langhe Rosso was truly harmonious.

At the 56 Degree Wine Dinner at Culinariane  in Montclair with wines from Francois Thienpoint, I fell in love with Ariane’s version of her team’s winning dish from Top Chef. The Indian spiced Lamb Chops with Carrot Puree and wilted Spinach. Earth and spice tones set the stage for the slightly sweet notes of the carrots to shine as well. The wines were incredible, highlighting all of the flavors of the dish. The 2006 La Gravette de Certan Pomerol and the 2000 Vieux Chateau Certan Pomerol were my favorite wines of the night. This menu inspired me to create something similar – Indian spiced Lamb Chops with Carrot-Ginger Puree and Spinach simmered in Yogurt and spices.

As the weather gets cooler outside, the idea of comfort food warms my heart. “Braised” dishes to be even more specific. Some of my favorite creations from the cold months of this season thus far…

Braised Rabbit Ragu over Creamy Polenta. We had this with the Fantabulous (really – there IS no word in the English dictionary that can describe this wine) 2001 Giacosa Barbaresco Asili. (Yum! Thank you, J.B. for bringing the vino!)

I also made Rajat Parr’s Indian Spiced Lamb Shank recipe and paired it with the earthy 2000 Chateau Grand Corbin-Despagne Saint Emilion. Perfectly balanced flavors in both the lamb and the wine – you could really taste the cinnamon and the spices but nothing was overwhelming. I am always tweaking recipes – I never seem to be happy unless I “Nita-fy” it. But this one, was perfect as written, in my opinion. (Click on the link above to get to the recipe.)

Braised Meatballs in Red Wine gravy was another cold weather necessity – and we drank the 2007 Giacomo Conterno Barbera d’Alba Cascina Francia. After a half hour of decanting, this wine was fabulous. Velvety, berry fruits with a touch of smoke. Delicious!

My favorite braised dish of this season so far though was the Beef braised in Barolo that our friends made on Christmas Eve. It was such a special meal. So tender and so flavorful, this dish could only be paired with a wine as worthy. We had the 2005 Elio Grasso Barolo Ginestra Casa Mate with its spicy and smoky notes to pair alongside. Delicious! Thanks again, Sej and Rick!

Speaking of Christmas – my girls gave me my very first Macaron cookbook. As many of you know, I’ve blamed bad recipes, my oven, and lack of time to my inability to create those little Parisian masterpieces. I’ve attempted over a dozen times, and a few of those attempts were successes (perfect macaron “feet” and all!) Now I have no excuse! I will most definitely blog my efforts later this month, as Maya has already asked me to bake her a “Macaron cake” for her 11th birthday. It’s a challenge… so I’ll try it!

Back to wining and dining… We experienced our first ethereal wine pairing menu at Elements in Princeton. If you are ever in the central Jersey area, do yourself a favor and check this place out. The chefs here are incredibly talented, and the service stellar. My favorite courses were the Nantucket  Bay Scallop Ceviche (surprise surprise,) the Octopus with smoked Paprika, and believe it or not, the simple Griggstown chicken course – with wild boar sausage. There were many more intricate flavors involved, but that is what I remember most about those plates.

I can’t forget the adorable and expertly inventive dessert – Bacon and Eggs. Sous Chef Joe Sparatta removes the top of an organic egg, removing its contents and filling it with brioche french toast. Then he tops that layer with a creamy egg and bacon custard, and a creamy maple foan tops off the egg. On the side of the egg is a strip of bacon and a slice of french toast. It’s even better than it looks in the picture!

Before I complete my first post of this new year, I’ll tell you a little about one of my new favorite things to drink. If you know me, you know that in addition to fine food and wine, I loooooove me a good cup of coffee. Well, I recently discovered some truly phenomenal coffees from the company Fresh Coffee Now. My favorites are the Breakfast Blend (which I like to drink all on its own – sans milk or sugar) and the French Roast  (which I like with my accompaniments.) The Mexican Roast and Colombian seem to be the favorites amongst some family and friends that have been the lucky taste testers in my house. Check out the link above for more information (and 56 Degree Wine sells the coffee at the shop as well!)

Til next time – Cheers! And Happy 2010!

A version of this meal was served to my dear friends, Roshni and Anand… just a week ago. Unfortunately, no camera with batteries that day… so here is a similar harvest menu that I have perfected with exquisite pairings to match (with the help of Joe – thank you!)

Tuna Carpaccio with Sesame Soy Vinaigrette ~ Wine 2007 Summerer Gruner Veltliner

Carrot and Fennel Soup with Seared Scallop ~ Wine 2007 Francois Pinon Vouvray Silex Noir

Breaded, Soft boiled Egg Atop Truffled Lentils ~ Wine 2004 Damilano Barbera d’Alba

Honey and Vinegar Braised Short Ribs with Sunchoke and Celeriac Puree (And Brussel Sprout “Chips”) ~ Wine 2007 Bodegas Mas Alta Els Pics Priorat

For Dessert, I tried to create the incredible chocolate tart that I spoke of in my last post (the one from Serenade.) It was a valiant effort, but I still couldn’t get the crust as delicate as they did. Since then, however, I did successfully replicate a dessert that I tasted at The Bernards Inn a few years ago. They were mini baking apples, hollowed out and filled with a vanilla custard, baked, and then “bruleed.” A perfect ending for this harvest meal…

Until next time, eat well… and Cheers!