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Thursday, March 19, 2015

The Weekly Roundup: Macaron Day Has Arrived, Food Porn Secrets and A Peek Inside Dominique Ansel Kitchen


  • ALTERNATIVE THINGS TO DO AND WAYS TO SEE NEW YORK CITY: Our next idea comes from Canadian filmmaker and travel blogger Cailin O'Neil via Twitter (@CailinONeil). She suggested taking a 'Foods of New York Tour'. This a group that first started operating in 1999 with an ambition to draw in foodies from all across the world and let them experience the true culinary diversity of NYC's historic neighbourhoods. 


+NYC NEWS+
  • Celebrate Macaron Day NYC with 14 free samples: Love macarons? We do too. Chef François Payard—owner of FP Patisserie and Francois Payard Bakery—will host the 6th Annual Macaron Day NYC Crawl on Friday, March 20th to help usher in spring!
    • Here Are All the Places Giving Away Free Macarons Tomorrow: While Grub Street isn't in the habit of celebrating — or even acknowledging — made-up food holidays, free macarons are a different story altogether. Each year, on the first day of spring, François Payard mobilizes New York bakeries to give away French macarons in honor of City Harvest. All you have to do is announce at the shop that you're there for Macaron Day NYC. 
  • Why Are Cool American Food Brands Expanding to Japan?: New York City-based pastry wizard Dominique Ansel is bringing Cronuts to Tokyo, while San Francisco's bread whisperer Chad Robertson is making plans for his own Tokyo Tartine shop.
  • Eric Ripert on Cayman Cookouts, the Next Kale, and the One Food He Won’t Eat: Compared to his peers, chef Eric Ripert is a minimalist. He has four restaurants, four books, and hasn’t launched his own line of spices, pots, or knives. The bio on his website is called “A Short Biography.” And it is. It skims over his career, skirting past the myriad stars—both Michelin and The New York Times—bestowed upon his New York restaurant Le Bernardin, and the Emmy and James Beard awards given to his television show Avec Eric.


+INDUSTRY NEWS+
  • The Science of Pie: 7 Pie Crust Myths That Need to Go Away. The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother's (or grandfather's) knee may lead you to excellent pie crust—I'm talking all-American, flaky-yet-tender, buttery, rustic pastry here—you're more than likely to pick up a couple of bad habits and un-truths along the way.
  • Parmigiano-Reggiano Cheese: 10 Questions and Answers: True Parmigiano-Reggiano is a hard, aged, grating cheese with a fine, grainy, crumbly texture. The longer it has been aged, the more complex its flavor. It's such a multifaceted taste that it's difficult to describe, but it's often characterized as "nutty," "fruity," "sweet," "tangy," "grassy," and "savory." It's packed with the amino acid glutamine, making it one of the most concentrated sources of natural umami -- that mysterious fifth taste, the essence of savoriness.  
  • Secrets of Food Porn Photos: Every recipe published in The New York Times comes with three components: an introduction to the food; the instructions on how to make it; and a photograph of the dish itself. I spend a great deal of time on the first two briefs. Andrew Scrivani is often responsible for the third.


+NEIGHBORHOOD NEWS+

  • Dominique Ansel Will Serve Totally Insane Toasts at His New Bakery: When pastry whiz Dominique Ansel opens Dominique Ansel Kitchen, his new West Village bakery, he won't just be serving made-to-order mousses and butter-laden sweets. He will also turn the imagination that brought us such things as the Cronut and the cookie shot to savory items, including but probably not limited to, toast.
  • 15 NYC women who are changing the food & beverage industry: Amy Stonionis is currently in charge of all food programs at Murray's Cheese, starting with a job to create prepared foods and eventually taking over the popular Bleecker Street restaurant. While she doesn't sleep much, the corporate and restaurant executive chef enjoys mentoring and training her staff and seeing them grow.
    • Famed Murray's Cheese counter brings taste of Greenwich Village to Memphis: Next week, the cheese counter at Kroger Poplar Plaza will transform into a slice of Greenwich Village as it is the first in town to become a Murray’s Cheese counter. Everything offered there, 175 cheeses and about 75 other cheese-compatible items such as charcuterie, jams, crackers and so on, will be Murray’s brand.
  • Duet Brasserie: A Platonic Ideal of Village Dining.  Greenwich Village has long been a destination for some of the most atmospheric, eclectic and downright delicious restaurants in the city. Each of those adjectives more than applies to Duet Brasserie, a new-ish bi-level modern European spot on a picturesque corner that goes long on charm and has the kind of four-star food to back it up.
  • NYC's Second J.G. Melon Won't Be Run By The Original Owner: The upcoming West Village branch of J.G. Melon will not be run by the Jack O'Neill, the owner of the original Upper East Side location. Instead, restaurateurs Danny Abrams (of The Mermaid Inn), Steve Abrams (of Magnolia Bakery) and Shaun Young, who helmed the original outpost for over 30 years, have acquired the rights to expand the 1972 classic, and will be doing so on their own. 

  • Welcome To WastED, The Trash-To-Table Restaurant Of Your Dreams:  The first first sign that wastED would be something special came when I pulled my folded-brochure of a menu from its paper bag (pencil provided, in case you want to make notes) and read the amusingly frank descriptions of dishes using "second-class grains and seeds" "old dairy cow bresaola" and "mystery vegetables and peels." Dan Barber's two-week pop-up is dedicated to upcycling and repurposing the "trash" created at every stage of food production.

  • 10 Secret Weapons Behind NYC's Top Restaurants: After moving to NYC to pursue a career in music, Long Island native Lars Viola fell into oyster shucking as a good way to "keep the lights on." He got his first gig at 14 working in a clam bar in Long Island. Now, as one of the top shuckers at Chelsea Market's seafood shop The Lobster Place and its adjacent eatery Cull & Pistol, Lars is putting his skills to the test. 

  • Is Italian-American Classic Parisi Bakery on the Market? Little Italy's legendary Parisi Bakery, which has been baking bread since 1903, may be on the brink of closing its Elizabeth Street bakery, where it has produced all of its bread (including loaves for numerous restaurants around town) since 1974. A reliable Eater tipster sends along a real estate listing for a space at 290 Elizabeth Street.
  • PUBLIC and Saxon + Parole A Winning Combination: PUBLIC and Saxon + Parole restaurants fall under the award winning AvroKO Hospitality Group. PUBLIC, a Michelin-starred restaurant located in NoLiTa, is a swanky establishment where New Zealand Venison and other exotic wild game are meant to inspire and expand its patrons culinary prowess, while Saxon + Parole, located in the East Village, explores traditional grilled domestic meats while infusing a global twist on their dishes. Both restaurants have received accolades for their service and cuisine and it’s easy to see why these NYC restaurants are here to stay.




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