Keens Steakhouse, dating back to 1885, is an icon in the New York restaurant scene and a premier steakhouse. Whether for lunch or dinner, there’s not a bad meal to be had at Keens. The staff, from initial greeter to hostess to waiters, is top notch. As soon as diners walk through the doors, they […]
[Continue reading...]St Supery Wine TweetUp Fun at Gary’s Wine
October 15, 2009 By
Last night, I had the pleasure of attending the second stop of the St Supery East Coast Tweet Up Tour at Gary’s Wine in Wayne, NJ. The event provided wine enthusiasts the opportunity to sample St Supery’s line of popular wines and to meet Social Media Guru, Rick Bakas. The venue for the event, the […]
[Continue reading...]Miso-Marinated Black Cod From “Nobu: The Cookbook”
October 13, 2009 By
For those of you who’ve been fortunate enough to dine at Nobu: you’re welcome for this recipe! For those of you who haven’t: enjoy! Ingredients: ¾ cup Mirin ½ cup Sake 2 cups White miso paste 1 cup Sugar 4 Black cod fillets, ½ lb. each 4 Hajikami stalks Directions: Bring mirin and sake to […]
[Continue reading...]No-Fail Hard-Boiled Eggs
October 12, 2009 By
The holidays are right around the corner and as you get ready for those much-loved deviled eggs, learn how to make hard boiled eggs that won’t disappoint AND won’t feature a grayish ring around the yolk. Place room-temperature eggs in a saucepan. Cover with cold water so there’s about 1-inch of water above the eggs. […]
[Continue reading...]Quick and Easy Pan Fried Smashed Potatoes
October 11, 2009 By
These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week. This recipe works well with leftover potatoes that have been refrigerated. Ingredients: 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes 2 tbsp olive oil 2 tbsp butter 1 tsp […]
[Continue reading...]Locanda Verde – Italian Food Perfection
October 11, 2009 By
Outstanding – one word to describe the 5-month old Italian taverna in Robert DeNiro’s boutique hotel, the Greenwich Hotel. Locanda Verde’s sublime food is attentively prepared by Food and Wine Best New Chef award winner, Andrew Carmellini. The well-appointed TriBeCa space is upscale, yet very warm. The busy, large bar area is frequented by a crowd […]
[Continue reading...]Prosecco Valdobbiadene Drusian
October 11, 2009 By
This extra dry Prosecco offers a creamy and almost ‘thick’ consistency with tons of green apple bouquet and citrusy notes. This affordable wine is bold enough to be the star of festivities with its fruity nuances and could also be used to make sparkling wine-based cocktails. The finish is clean and crisp.
[Continue reading...]2004 Segal’s Cabernet Sauvignon Special Reserve
October 11, 2009 By
I opened the bottle of 2004 Segal’s Cabernet Sauvignon Special Reserve a couple of hours prior to dinner, and when I first tasted it, I felt like it could improve from decanting for all the elements to come together. After about 45 minutes in the decanter, I found the beautifully dark wine to be rich, […]
[Continue reading...]2004 Cantina Zaccagnini Riserva – Uber Food Friendliness
October 5, 2009 By
I went to a MeetUp wine tasting event on Friday night and was fortunate enough to sample over 31 wines. The selection of wines was varied, ranging from an affordable Donny Boon Syrah to a mid-priced 2003 Chalk Hill to a couple extremely nice Super Tuscans. I know it’s not ‘right’, but I skipped most […]
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