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Thursday, August 21, 2014

The Weekly Roundup: Texas Brisket in NYC, Nutella Hogs Hazelnuts and Tip Top Sushi

+NYC NEWS+
  • Why Are New York City's Biggest Restaurateurs Heading to Washington, DC?  CityCenterDC is a 10-acre real estate development in Washington, DC that will be home to condominiums, offices, and apartments. By the end of 2015, it will also be home to two restaurants from two well-known, NYC-based chef/restaurateurs: David Chang, who will be opening a Momofuku outpost next year, and Daniel Boulud, who will be opening DBGB Kitchen + Bar this Fall.
  • Brisket Is Worth the Wait: At new operations like Randalls Barbecue and Lonestar Empire, they specialize in Texas brisket. Exemplary slow-smoked, Texas-style whole beef briskets have proliferated at recently established barbecue restaurants like Mighty Quinn’s Barbeque, BrisketTown and Hometown, and at weekly food markets like Smorgasburg and the Hester Street Fair.
  • The greasy competition among NYC’s halal street carts: As most Midtowners know, the hordes who gather day and night are waiting for the Halal Guys, a chicken, lamb and rice cart that’s become perhaps the city’s most famous open-air dining destination.


+INDUSTRY NEWS+
  • Nutella Hogs Hazelnuts to Meet the World's Insatiable Craving for Chocolaty Goodness: There are more than 50 hazelnuts per 13-ounce jar of Nutella, and with 180 million kilograms of the chocolatey spread produced each year, that adds up to an insane number of hazelnuts. Right now, many confectioners are scrambling to secure hazelnuts: Hail storms and frost in March damaged the crop in Turkey, the world’s main growing area, causing prices to climb by as much as 60 percent this year.
  • WATCH THIS VIDEO TO SEE HOW PARMESAN CHEESE IS MADE: Potluck Video, the team that went behind the scenes at Sun Noodle factory to document the making of ramen noodles, gives us a look at how one of the world’s most beloved dairy products is made in “How Parmesan Cheese Is Made.”
  • Watch a Clip From the New Season of Mind of a Chef: The third season of PBS's food show Mind of a Chef, which features the Nordic genius of Magnus Nilsson and the obsessive, genre-busting Edward Lee, premieres in just a few weeks, and here's an outtake that offers some insight into Lee's work. 


+NEIGHBORHOOD NEWS+




  • Massive New Food Hall Arriving on Gansevoort Street: New York is about to get another enormous indoor food market. The Gansevoort Street Market, which originally opened in the late 1800's, will be revived in early September just near the southern tip of The High Line.

  • The 12 Best Record Stores In NYC, OTHER MUSIC: Unlike the now-deceased Tower Records that used to stand across the street, this 18-year-old record shop has managed to withstand the iTunes era thanks to its spectacular vinyl and CD collection, impressively organized by the store's super-hip, super-knowledgeable staff.

  • Summer Sips, Vietnamese Iced Coffee: Now that iced coffee season is in full swing, you may find yourself craving a little variety from your daily cold-brew.  For those willing to venture into sweeter realms of coffee on the rocks, Vietnamese-style iced coffee (Ca Phe Sua Da) may just be your summer salvation.
 
  • A Recipe Book That Does Not Stray Far: Patti Jackson, the restaurant’s chef and owner, called the recipe “an agglomeration of Pennsylvania Dutch and Shaker pies, stuff that’s always interested me.” At this point, it’s hard to find a New York chef who doesn’t cook with ingredients from the mid-Atlantic, but ones who draw on the region’s recipes are much more unusual.

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