second YELPing...

RER 3.15.14

I can always eat a burger, like always. And I always want a burger, like always, but really. We headed to Left Bank Burger Bar in Jersey City on a hungry whim and were faced with a wide range of burger options, from build your own to house specialties. The burgers and dessert deffo looked the part, but somehow it wasn’t really all that it could be. Take a look at my yelp review and see what my impressions were.

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We want to hear from you! Follow on facebook, twitter, instagram, and yelp for updates and goodies.

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3.15.14

JAR 3.15.14

 

re. CAP: saint PATRICK's day

RER 3.9.14

Happy Saint Patrick’s Day! Are you sporting that green gear and stuffing your face with delicious corned beef and cabbage? I know many of us go out carousing and getting our fill of Guinness and whiskies beginning in early March, but today marks the anniversary of the death of the Patron Saint of Ireland. We celebrated a little early too, indulging in some corned beef and cabbage of our own. I love corned beef, so this was a super treat!

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Want more of the Saint Patrick’s Day facts? Check out my article 10 Things You Didn’t Know About Paddy’s Day via the Daily Meal. What are you doing to celebrate?

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3.17.14

RER 3.9.14

photo op: SUS Dinner For A Better New York

RER 3.5.14

Last week, I was super lucky and was able to sneak in the kitchen during the Services for the UnderServed Dinner For A Better New York. The benefit dinner was curated by the celebrity chef known for his Travel Channel show Bizzare Foods, Andrew Zimmern. Zimmern assembled some heavy hitters of the culinary landscape-- Iron Chefs Alex Guarnaschelli and Marc Forgione, Top Chef  winner Floyd Cardoz, Nobu Matsuhisa, Ken Oringer, Jamie Bissonnette, Gavin Kaysen, Michael White of the Altamarea Group and  Mark Welker-- to cook for the cause. 

Marc Forgione, Ken Oringer, Alex Guarnaschelli, Gavin Kaysen, and Floyd Cardoz

Andrew Zimmern and SUS CEO Donna Colonna

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Bill Dorrler, Marc Forgione and Floyd Cardoz

Hors d’oeuvres ranged from Nobu Signature Sashimi Bar to Low Country Soused Shrimp with Lemon and Marjoram and Whipped Foie Gras with Blood Orange. Entrees were served at the table to over 150 guests and included dishes like Veal Tenderloin, Blood Sausage, Granny Smith Apples, Vadouvan Curry, Citrus Cured Fluke, Cupuacu, Cilantro, Pickled Red Onions, Fresno Chilies, Plantain Chips, Avocado, and Black Spiced Poulet Rouge, Shaved Brussels Sprouts, Hen-of-the-Woods Mushrooms, Kokum while dessert was Carrot Cake with Pineapple Sorbet, Walnuts, and Cream Cheese.

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Everything looked and smelled delicious and the chefs united to plate the dishes, donating their time and talents, all for raising funds for SUS and its mission. Check out more of the deets up on Miss A.

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3.11.14

RER 3.5.14