Not just Nourishment: Trustee Dinner for The Hudson School at Amanda’s

RER 2.7.17

Since 2008, the Trustees of The Hudson School have hosted a multi-course dinner at Amanda’s Restaurant to raise funds for the scholarship fund for the school.  Tuesday, February 7th was no different. It is a delightful and delicious affair, studded with board and staff members, parents, longtime donors, and old and new friends to the school. This year, the new Head of School, Paul B. Perkinson, kicked off the event with a speech and a new tradition. Not only was there good company and great conversation, but there was also remarkable food for a worthy cause.

2017

2016

2015

2013

RER

-->

2.7.17

Not Just Nourishment: The Hudson School Board of Trustees Dinner

Third Course: Dill Crusted Salmon with Fennel , Yukon Potato, Pearl Onions, Asparagus and Lemon Beurre Blanc

Tuesday night, alumni, faculty, board members and parents of The Hudson School came together for their annual Trustee Dinner at Amanda’s Restaurant. For many years, the school and its board have hosted the event involving a five-course meal with complimentary wine pairings, to raise money for the school’s scholarship fund.

Amanda’s is a mainstay of Hoboken (more here, here, here and here), offering fresh and classic food laced with comfort and refinement. Each course at this event was visually balanced and alive with color, from the mint green of the pea flan, to the coral pink of the salmon and bright red of the tart raspberries. Quality was present in the pretty ingredients and the varied textures throughout the courses along with the polished flavors.

First Course: Balsamic Roasted Strawberries with Olive Oil Whipped Goat Cheese, Basil, Arugula and Grilled Baguette

Second Course: Spring Pea Flan with Poached Shrimp

Fourth Course: Roasted Strip Loin with Horseradish Whipped Potatoes, Zucchini Batons, Parsley and Meyer Lemon Gremolata

Fifth Course: Raspberry and Brown Butter Tart with Vanilla Gelato

After enjoying chatting over the first few courses, Suellen Newman, the principal and founder of The Hudson School, spoke to the crowd. Her speech was heartfelt and sincere, using stories and real-life examples to underline the reason for the delectable event: raising money for The Scholarship Fund and enabling students who need financial assistance to attend the private school.

RER

4.28.15

not just nourishment: SAINT ANN's Italian Festival

RER 7.25.14

It was that kind of summer night. The air was thick and dense, too much humidity and too many bodies. It felt darker than it really was, late July clouds hung heavy in the sky, oppressive with tangible heat.

But people were out in droves, flocking to the bright lights, delicious smells, and pulsing sounds of live music and carnival games. Lit arches of red, green and white welcomed them to Saint Ann’s Annual Italian Festival, celebrating the patron saint of  Saint Ann Church, one of Hoboken’s many churches. This year the feast ran from July 23 until July 27.

RER 7.25.14

RER 7.25.14

Yells of vendors hawking their wares—deep friend Oreos, oozing with warmth and grease; Italian sausage and peppers overfilling long rolls; crunchy, sticky, sweet fresh-popped kettle corn— echoed through the night sky. Teens shouted at the top of their voices, enticing kids and adults alike to play games to try to win itchy stuffed animals in an array of neon colors. The music pulsed as the performers belted out covers of familiar songs to create even more of a stir.

RER 7.25.14

RER 7.25.14

But the food— sizzles of fresh sausage, other tasty meats and corn cakes alive with stretchy mozzarella hitting the massive steaming flattops, reverberated with the background sounds emanating from the throng and the temporary stage opposite the large Catholic church. Powdered sugar dusted the faces of the hungry and satisfied, lingering reminders of the ever-popular zeppole, hot fried dough served in a brown bag the grows translucent from grease and time. Paper plates wobbled in hand as people navigated the multitude, searching for friends or food. Hot dogs dished out from a food truck were gleaming under the yellow glow of street lights and beaming smiles, and funnel cake fingers searched for dirty money in hidden wallets while waiting in line for even more deliciousness.

RER 7.25.14

RER 7.25.14

Saint Ann watched and participated in the feast through laughs and heartbeats.

Saint Ann, the mother of the Virgin Mary, is the patron of unmarried women, childless couples, mothers, housewives, pregnancy, women in labor, and grandmothers. In Hoboken she is honored with a ‘novena,’ a nine-day period of intense prayer and reverence for the important saint. The novena culminates with the procession of the adorned statue of Saint Ann. This 600-pound statue is carried through the streets, decorated with jewelry and pendants representing prayers, wishes and the deepest of hopes.

RER 7.25.14

RER 7.25.14

Saint Ann’s Festival is a staple in Hoboken, bringing memories and moments that people across generations look forward to and hold on to. It is nights of fun and remembrance, fried food and prayers, reconnecting and good times.

RER

7.25.14

RER 7.25.14

re. CAP: Taste of Tribeca FAVES

RER 5.17.14

With so many delicious offerings from all ends of the spectrum—eats to sweets, meats to seafood, elegant to down and dirty— you would think it would be hard to choose favorites. Despite the difficulty, somehow, I managed to pick my top bites at this year’s Taste of Tribeca. 

RER 5.17.14

RER 5.17.14

Sarabeth Tribeca’s offered the attendees the most perfect little sandwich, a bite of summertime and seafood. Those delightful crabcake sliders were my favorite down and dirty selection. Crabcakes and a sweet fluffy bun are classic, especially with these mini sandwiches from Sarabeth Tribeca’s. The crabcake was hearty, fresh and meaty, not weighed down with fillers and nonsense. Even the sweetness of the bun brought out the natural sweetness of the crab of the cakes. Bun sticking to the roof of my mouth was definitely the cherry on top, speaking to a job well done.

RER 5.17.14

RER 5.17.14

Scanning through the program, and seeing foie gras sushi, I knew I had to try it. And let me tell you, I am so glad I sampled the offering from Daruma- Ya.  We watched them sear up the plump pieces of foie gras, and so when we got our plate, the foie gras was still warm, melding with the sweet sticky rice. My first bite was uncertain, unprepared for the texture. But then the decadent deliciousness set in, and I was overcome with fatty meaty flavors, countered by the chewy brightness of the sticky rice. The combination was so unexpected and intriguing, but the flavors and the textures are what won me over. But really, who could turn down foie gras?

RER 5.17.14

The chef surprise presented by Golden Restaurant, Bouley, was a showstopper, a crowd pleaser that definitely had more than a few guests running back for more, using another precious taste on their tasting card.  Bouley gave guests a stunning two-parter, a little bit of savory and a little bit of sweet. The two did not necessarily work together in terms of flavors, but the balance of the rich decadence of the savory bite and the refreshing nature of the sweet taste created cohesiveness. The crunchy kuzu chip balanced the smooth creamy thick whipped potato and cheese topping, while the truffle added dynamic luxury. The sweetness of the cooling parfait was layered with fruity cherry and raspberry flavors and adult moments of white chocolate and amaretto—a combination of heavy in light resulting in success.

RER 5.17.14

There was also a wide array of delicious desserts, but the big fat whoopie pies from Tribeca Treats most definitely caught my eye. Sure there were cupcakes of all different colors and flavors at their table, but those dark round pies were recommended. They were chocolaty and delicious, fluffy and satisfying. Chocolate chips melted through the chocolate cookies and the vanilla cream sandwiched in between offered sweet relief and balance. Somehow this childhood favorite felt fresh and new while recalling memories of times passed.

See more about the Taste of Tribeca benefit on their website or in my recap up on Miss A. And to taste more of Tribeca through photos check out my photo op from last week!

RER

5.17.14

RER 5.17.14