TASTE of Tribeca II

Aaaand there's more. Of course there's more. These were the rest of the delicious things we tasted at Taste of Tribeca, ranging from cookies to lamb to sushi. Also take a look at my event recap for Miss A, with more of the charity goodies.

RER 5.18.13

Taste 7

Crab Cake and Assorted Sarabeth Cookies— Sarabeth’s Tribeca

This tiny crab cake on a brioche bun quickly became a favorite. The crab cake was whole, meaty, and contained plump fresh pieces of crab. There was nothing fake or skimpy about it, just jumbo lump crabmeat. There was not a ton of mustard and breadcrumb filler that places try to use to disguise sub-par crab. This was the real deal. A thin layer of well-blended almost imperceptible tartar sauce was smeared on top of the crab cake, just tangy enough to know that it was there. Even though it was nearly impossible to taste the tartar sauce through the meatiness of the crab cake and the eggy sweet bread, we knew that it morphed the feeling of the small slider. This came with a choice of cookie, and both times we opted for the sugar-dusted shortbread (yes, both).

RER 5.18.13

Taste 8

Spring Lamb Dish— Marc Forgione

The lamb rib was spicy, fatty, served with a pickled cabbage, for brightness. My pieces was mostly fat, but the meat was gamey and rich, decadent. The presentation was refined,and simple, but the spices were surprising.  The picked cabbage was tangy, and broke up the heaviness of the lamb and fat, rounding out the spices as well. Even with just a rib, the flavor profile tickled different parts of the mouth. Although this was just a taste, I feel like greens would help bring the dish to spring.

RER 5.18.13

Taste 9

Mini Cupcakes, Brownies, Cookies— Billy’s Bakery

Billy’s Bakery offered us a plate of tiny sweets; a mini red velvet cupcake, a rich chocolate brownie, and a mixed bar. The red velvet cupcake was short and sweet, but not overwhelmingly so. The cream cheese frosting was light and fluffy, but the cake was almost flavorless, somewhere in between chocolate and not. The brownie was nothing special, close to the boxed variety. And the last bar had far too many accoutrements, like nuts, butterscotch chips, amongst what felt like other things. I was mildly disappointed.

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Taste 10

Cheesesteak on Pretzelbread— The Palm

This refined version of cheesesteak comfort food, was presented on tiny pretzel bread. The filling was cheesy and adult, with thick pieces of steak, mixed in with caramelized onions and luxurious melted cheese. It tasted like butter, salt, and the stringy translucent onions, rich and warm. Fault lay in the bread, which was dense and thick, and most of all cold. If the pretzel bread, dark on the outside dotted with salt and light and fluffy in the inside, had been warm, this would have been a completely different taste. The side of the plate was filled with beautiful waffle potato chips, delicate and each unique. They added a crunch were the sandwich was lacking, but if they had been dusted with more salt the combination would have been almost perfect and addictive.

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Taste 11

Rhubarb Apple Brown Betty— Bubby’s Pie & Co

The plate was just a mound of the loose Betty, with a spiral of not so sweet fresh whipped cream. The crumble on top was not very textured, it was soft with time and sweetness. The taste was a bit monotonous, until an encounter with a piece of stewed green apple. The apple brought a little tanginess to the formless scoop, but not enough life.

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Taste 12

Two Kinds of Special Hand Roll Sushi— Takahachi 

Earlier in the day, Takahachi was bustling and the line was very long, but after the rain almost stopped, it was a quick trip to get the two hand rolls. The first was a crab roll, pretty and conical, with long strips of cucumber and a spoonful of rice. The other special hand roll was filled with eel. This one was meaty and textured, different and full. Takahachi rolls were good and everything tasted fresh enough, but you know there is nothing like your usual sushi.

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Taste 13

Gourmet Pancakes and Crepes— The Cosmopolitan Café

The thin pancake was filled with honey almond ricotta cheese, drenched in a sweet cherry syrup and dotted with full red and white cherries. The fresh cherries spoke of summertime and picnics, sweet with just enough tang and meat to contrast the chewy pancake and textured filling. The crepe was not too sweet until the cherry compote mixed in, because the filling was almost savory, and the pancake was not sugary either. In the end I felt that the crepe might have been a little heavy in contrast to the lightness that cherries invoke.

And that's all folks! I am so glad that I was able to go, support the food and support the cause. Now, I need to make my way to Tribeca to try out some of the restaurants that were featured in the event. You will deffo see some of these names in future foodie ventures...

 RER

5.20.13

RER 5.18.13

TASTE of Tribeca I

 

JAR 5.18.13

The foodie fantasy, Taste of Tribeca, took place on not-so-dry Saturday, tempting the crowd with tiny bites (sometimes not so tiny) and tastes from renowned restaurants of the Tribeca area. Let me just tell you, the rain deterred some but it did not stop me from tasting as much as I could. The best part about getting a plus one may be getting double the food. When there are over 70 high quality and high caliber restaurants and each ticket is allotted only six tastes, coming with a partner in crime is definitely a plus. Take a look at my recap article for Miss A here. 

RER 5.18.13

Taste 1

Rillette of Home Smoked Salmon on Rye bread, Pork Pate with Pickled Vegetables—Ammanns-Copenhagen

The salmon rillette automatically made us think of bagels; you know, hefty amounts of smoked lox and a thick smear of cream cheese. It was reminiscent of a spread, like pate, a mousse or a cream cheese, but it was speckled with dill, like a sandwich salad, and topped with a thin slice of radish. The salmon was light compared to the dense seedy rye bread, populated with most any seed found.  The pork pate on the other hand was dense and heavy, rich and meaty, only to be broken by the bright beet that rested on top. It was completely luxurious (and delicious) in comparison to the typical dry rye bread.

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Taste 2

Salted Cod Brandade with Tomato Compote Crustine— Cercle Rouge

This bite was crunchy, smooth, and almost creamy at the same time. The crisp buttery crouton served as a base for the spreadable salt cod and olive oil emulsion. It was topped by a bright red dollop of tomato compote that was surprisingly acidic, and overwhelmed the other more subtle elements. However, at the finish, the cod flavor peeked out, ending on a salty and mildly fishy note. The mix of the textures was a fun play and invited the mouth to wander.

RER 5.18.13

Taste 3

Chef’s Surprise— Blaue Gans

As it turns out the “chef’s surprise,” was around sausage filled dumpling resting on a bed of wet and tangy sauerkraut. The dumpling was doughy  and rich, but balance was achieved with the tang and sweetness of the pickled sauerkraut. Inside the soft round dumpling  was a filling of sausage, reminiscent of fancy hot dogs and spices. The micro greens were beautiful in decorating the dumpling, but were too earthy for the rich dish.

RER 5.18.13

Taste 4

Buttermilk Dipped Chicken Fingers— Dirty Bird To Go

The lady asked barbeque sauce or honey mustard… and I thought, why do I have to chose? We landed on honey mustard. These plump white meat chicken tenders were absolutely juicy and delicious. They were hot and near perfect. There was not too much breading, but it was well seasoned and almost crisp. The honey mustard was thin and runny, sweet with a little warmth. I was not a fan of the honey mustard, but somehow those tenders needed it.

RER 5.18.13

Taste 5

Bacon Wrapped Scallop with Strawberry Serrano Relish— The Hideaway

There was a choice at the Hideaway’s stall, between glorified pigs and a blanket and a bacon wrapped scallop. No contest. The scallop was alone on the paper plate, lonely but oddly vibrant. The strawberry Serrano relish that was draped over the seared scallop and translucent like bacon, was bright and hot. It was sweet with the fruit of the strawberry, but it was also spicy and tropical. Its heat was balanced by the sweetness of the succulent scallop, although cold was just right, while the saltiness of the bacon melded each part to make a whole. The heat of the strawberry relish broke up the richness and offered a forceful kick at the finish.

RER 5.18.13

Taste 6

Pulled Pork Sandwich— Walker’s

There is nothing like a classic pulled pork sandwich, served with a hearty scoop of rough chopped slaw, and a sliver of watermelon. Walker’s more than taste, reminded us what summer means on that grey Saturday. There was nothing astonishing about any of the elements; the pork was tender, but not as assertively seasoned and sauced as I would have liked and the coleslaw was tangy and rushed. But the trifecta created a feeling, stirred memories of summers past, and made us eager for summers in the future.

Stay tuned for more of our Taste of Tribeca adventure, it's a whole lot to wrap your mouth around.

RER

5.20.13

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drink2that: Taste of Tribeca kick-off COCKTAIL party

RER 5.1.13

Lucky me, I got to attend the Taste of Tribeca Kick–Off Cocktail Party (check out my recap for Miss A) at Macao Trading Co. Steve Olson, the “wine geek”, concocted cocktails fitting for the kick off occasion. This party was to launch a foodie favorite, a culinary festival, featuring highly coveted tastes from some of the super stars of the food and wine industry in New York City (only a food capital of the world). There are over 70 restaurants participating, donating time and food to Taste of Tribeca’s cause—P.S. 150 and P.S. 234, two local public schools. And range of restaurants is wild, from Indian to Italian. It should really be a great time (I can’t wait)!

But about them drinks…

Steve Olson mixed up four drinks that were included in the open bar, each with their own flavor, character and kind of sophistication. Two of the fancy cocktails were named for and after the Tribeca community to honor the 19^th annual Taste of Tribeca; the Tribeca Southside and the 234 Cobbler.

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I tried the 234 Cobbler, which was riddled with berries, strawberries, blackberries and raspberries, sweetness and alcohol, but almost tasted medicinal. It was chewy and crunchy, and never really smooth because of all the fruit pulp and seeds. The color was a pale purple, almost like a smoothie we made for our Dr. Oz Detox Cleanse.  This cocktail was a take off of  a Sherry Cobbler  which involves sherry, simple syrup and sliced oranges, topped by seasonal berries. Mr. Olson’s creation made the seasonal berries the star and paired them with a sweet Pedro Ximenez sherry.

The other drink with Tribeca flavor, the Tribeca Southside, was a combination of Tanqueray Ten gin with mint and lime-juice. It sounds smooth and refreshing, and perfect for the beginnings of the summer season.

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The estrella azul was an absolutely delicious drink, with a base of pummeled blue berries, topped by liquor and egg white. It had a mild frothiness, from being shaken, but it lingered, creating a meringue like pillow between your lips and the liquid, a sweet break. The cocktail was sweet and round with Kappa Chilean Pisco, a smooth brandy. I thought it was really tasty and subtle, fun but also sophisticated. I can’t help but love drinks with egg whites for some reason.

La Vida Buena was the last drink offered with the open bar attached to the ticket. This also seemed to have a summery twist, involving aperol orange bitters and Del Maguey Vida Single Village Mezcal. The color was a burnt orange, refined and adult.

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Each drink was unique and held their own. The crowd chose their favorites and kept coming back for more. I think that the Tribeca Southside was a popular choice, as most of its liquor and ingredients were the most familiar, and who can resist gin on a warm day. It appeared even the bartenders had preferences for which they liked to make best. Seeing the combination of the drinks and the food provided by Macao, as well as the interaction of the people gathered for the cause was definitely insightful and a hint for what is to come with the day time Taste of Tribeca event. The diversity of the drinks definitely reflected the varied kinds of people, from the foodies, to the parents to even Tribeca neighbors, a blend of differences united to raise funds for a good cause.

RER

5.3.13

RER 5.1.13

not just nourishment: food for FUNDS

RER 3.20.13

Just a few weeks ago, the Hudson School threw their annual Trustee dinner at the Hoboken favorite, Amanda’s (I have mentioned this restaurant a bunch check it out here, here and here…). Each year the school and the board of trustees pull together a tasting like dinner accompanied by matching wines to help raise money for student scholarship. The tickets are a pretty penny, but considering the quality of the event and the cause, it is worth it.

Many of those attending the annual dinner have some connection to the school; former student, former or current parent, teacher, board member or even friend of the school. Both my younger sister and I are what we call “Lifers” (students for the full range of the school, grades 5 through 12). My mother is still affiliated with the school so she invited me, my father and her friend to go support the school and its cause. Having gone to the school, I can understand its importance and appeal to those within and outside the community. Building funds for scholarship allows for more diversity and the character the school prides itself on. The private school is not cheap but much of the experience and education it bestows is worth it in the aide of cultivating individuals.

The event was a nice social arena; many people knew each other and many were eager to meet those who were strangers. Teachers mingled with former students, while parents chatted over wine and the tingle of dishes. There were a few speakers, highlighting the good aspects of the school that many in attendance already knew. The principal of the school since its inception told the crowd stories of the children in need of the scholarship, reinforcing the reason we were all there indulging in the fancy and sophisticated food presented to us.

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And then there was the food, the excuse that brought the people together, the gift back for the indirect donation. We were tempted with five courses created by the executive chef, Rodney Peterson. And each, save the dessert, were paired with an appropriate wine, perfect to highlight and emphasize.

1^st The first was a thick and heavy pea soup, light green and grainy, sprinkled with gravlax and crunchy croutons. The cured fish and the croutons added necessary salt and diversion in texture. It was a challenge to not devour the whole bowl in anticipation for the following courses, even though it was a warm and heavy start.

2^nd The second course consisted of red roasted beets, and an avocado and frisee salad topped with a nearly imperceptible citrus vinaigrette. The dish desperately needed a heavier dose of the citrus to cut the smooth fattiness of the large amount of avocado and the monotonous sweetness of the beets. It was definitely lacking, unfortunately.

3^rd This third course was a small cube of grilled salmon on top of a crisscross of asparagus and a nice scoop of light potato salad. All of the elements blended extremely well together; the potato salad was a lighter refined version of the picnic variety we are used to and the salmon was salty and deliciously crusty but mildly overcooked.

4^th The fourth dish was the heaviest, comprised of a perfect round of mushroom polenta and beef fillet. The comfit shallot and parmesan fricco echoed the round theme. The mushrooms on the plate were meaty and perfectly complemented all of the other elements in the dish, the creamy polenta, the crunchy fricco and the soft succulent onion.

5^th Dessert was delicious, but a mild let down. It was a safe spiced apple cake, studded with raisins accompanied by a sweet melty mound of Ducle de Leche ice cream. The two elements coupled well but the desert was lacking the punch that the third and fourth courses had.

RER 2.26.13

This little tasting also had a different feeling than the normal menu at Amanda’s. The chef stuck to many of the elements that Amanda’s is known for, like the creamy polenta and succulent salmon, but the four bite sized portions looked completely different. They seemed more curated and refined with and aesthetic edge to their presentation. Perhaps this is linked to the event specifications, smaller portions and a tasting character, but it also made the meal more special, invigorating the fundraiser quality of the meal.

This was not meant to be about the food in its specifics per se, but how food in this case is not only about experience and nourishment but the cause, the less tangible reasoning behind it. This fancy feast was to raise money for a school that does good and wishes to open its doors to many different kinds of minds. We came and ate five delicious courses and drank four pungent wines to help kids better their lives and futures through education at the Hudson School. As always, Amanda’s was an excellent venue where the Flinns served as our hosts. The food, refinement, company and service rose to the occasion.

RER

2.27.13

RER 2.26.13