Thursday, February 12, 2015
The Weekly Roundup: All Things Chocolate and Valentines Day, Harlem EatUp! Festival Lineup and the History of Northeast Cheese
- The Kitchen-Counter Chocolatiers: The Cahills are part of a small but growing cohort dedicated to making chocolate at home, a pursuit rooted in the proliferation of American-style, bean-to-bar chocolate. Like beer, cheese and coffee before it, chocolate has captured the attention of those interested in making small batches of food and drinks using traditional methods with ingredients purchased as close to the source as possible.
- Chocolate Gifts for Valentine’s Day: Sweet confections in every shape and size in time for Feb. 14.
- Check Out the Amazing Lineup for the First-Ever Harlem EatUp! Festival: It's about time Harlem got its own splashy event to celebrate the food of the neighborhood, and from May 15 to 17, Marcus Samuelsson (along with honorary chair Bill Clinton and seasoned event marketer Herb Karlitz) will host a four-day festival.
- How I Built a Barbecue Restaurant in Brooklyn: The Importance of Mentors. Barbecue as a genre has blown up in the past few years in New York. But of the 40 or so barbecue joints in New York, only eight, including mine, are "stickburners," which is barbecue-speak for a place that cooks solely with wood, with no assist from gas or electricity.
- A Former Maitre d’ Explains Why YouShould Stay Home on Valentines Day: Are you planning on going out to eat for Valentine's day this year? You might want to reconsider. Even though a restaurant seems to be the easy, romantic option, that couldn't be further from reality. Valentine's Day is, in fact, a nightmare for everyone involved in the restaurant business
- The Surprising Restaurant Economics of Valentine’s Day: In talking to people in the industry, it seems Valentine's Day — which, in case you forgot, is this week — isn't necessarily the blockbuster moneymaker that everyone assumes.
- AN ILLUSTRATED HISTORY OF SUSHI:The nigiri and tuna rolls we eat today are a far cry from the pungent, rice-less, barrel-fermented stuff that originated during the 3rd century B.C. Japanese cooking instructor Yoko Isassi breaks down sushi's five evolutionary stages.
- How the Northeast Set the Course of the American Cheese Industry: It took until the mid-19th century, when new waves of immigrants crossed the Atlantic, for other cheeses to take root in the U.S. As the colonies expanded northward (see: Vermont) and eventually westward, cheese making traditions followed, laying a strong foundation for cheddar across the Northeast.
- The 10 Best Chocolate Shops In NYC: It's almost Valentine's Day, a holiday meant to shame the single, stress out the committed, and send the plush stuffed bear industry into the black. But it's also a day meant for chocolate, whether you're purchasing a box for a loved one or consuming it whole on your couch while watching Mother, May I Sleep With Danger. Here are the best places to purchase chocolate in the city
- Why you should visit Mario Batali's Greenwich Village standby, Lupa: Lupa opened way back in 1999, the year when Y2K loomed large, Britney Spears was still presumably innocent and Brad Pitt taught us the rules of Fight Club (oops, broke one). It was, and still is, Mario Batali's ode to a Roman trattoria, although now there's also an outpost in Hong Kong.
- Judge sides with Mario Batali in noise, stench lawsuit: A Manhattan judge raised a glass to celebrity chef Mario Batali on Tuesday when she shot down a request by an angry Greenwich Village neighbor to shutter the Italian cook’s signature restaurant Babbo.
- Natural Gourmet Institute Partners with Dickson’s Farmstand Meats to Offer Sustainable Meat Certificate Program: Leading health-supportive culinary school partners with NYC’s premier whole-animal butcher for an innovative new class
- High Line Is Expected to Help a Chelsea Site It Hurt Decades Ago: The Terminal Stores, a warehouse complex in the West Chelsea section of Manhattan, can in many ways pin its decline, and planned revival, on the High Line. At 11th Avenue and West 28th Street, the full-block building is traversed by a huge tunnel, which trains once entered from tracks on the street to load up on freight.
- Best Chocolate Cake in the U.S.: From dark chocolate molten cake to flourless chocolate pudding cake, here are the nation’s best chocolate cakes. Little Cupcake Bakeshop, New York City, Cake: Brooklyn Blackout
- A Deity Made of Chocolate Spurs a Religious Debate: The matter arose recently at Bond Street Chocolate, a bite-size East Village boutique that traffics in intricately detailed figurines of Jesus, Moses, the Buddha, and the elephant-headed Hindu god Ganesh.
- Inside the Mysterious 190 Bowery Before Its Condo Conversion: Save for a 2008 feature in New York Magazine, the inner workings of 190 Bowery, a graffiti-covered bank-turned-mansion that just sold for $55 million, have been a secret. But now that photographer Jay Maisel and his family are moving out, the veil of mystery is coming off.
- 8 Must-Try Dumpling Spots in NYC: At the new Mission 2.0, Danny Bowien's playful Chinese hot spot, each meal begins with these gratis veggie and cilantro dumplings (pictured above), seared together in a gyoza maker like a giant pancake.