By Katie Blocher

Growing up, meals at my house were, well, meals.  There was always food on the table, and I am consciously thankful to my parents for that.  They provided my sister, brother and I more than a lot of families have, but when comparing family meals to the food I work with and eat today, the dishes served at home often seem downright funny.  Please enjoy.

My family was a big advocate of the boxed meal: Kraft Macaroni and Cheese and all its powdered glory (often accompanied by sliced hot dogs), Hamburger Helper—just add meat—and the ever-popular Rice-A-Roni, “The San Francisco Treat.”  To be honest, these were some of my favorites. 

On a good week there was a casserole to be enjoyed over and over again as ever so healthy microwavable leftovers.  Chicken and broccoli—a gelatinous combination of cream of Campbell’s mushroom soup, overcooked chicken breast and under seasoned broccoli florets; Turkey Tetrazzini—dark meat picked from the bone, a jar of Cheese Whiz (yikes!) and leftover spaghetti noodles; and of course, in true budget-friendly fashion, Tuna Surprise—canned tuna, something creamy, a mystery vegetable and noodles (bow tie if we were lucky). 

One of my parents’ favorites was stuffed peppers—whole green peppers packed with shredded ham and white rice.  In Southern culture this is a common dish, usually served with cheese and tomato sauce, but I’m from Maryland, which is not quite the South, so this version was not quite right.  The mealy filling was dry and salty and reeked of the overcooked green pepper that surrounded it.  The pepper itself was blistered and artificial tasting from an over-generous dousing of PAM.  Luckily, I was never sure quite how to tackle the beast (spoon out the filling? cut the whole thing fork-and-knife style?), therefore I consumed very little of the “Southern favorite.”  To this day cooked peppers are one of my least favorite vegetables and I rarely order anything stuffed.

And then there’s the meatloaf, oh, the meatloaf—a grey combination of ground beef, egg and breadcrumbs.   The creation was presented to the family like an offering to a royal court—my mother’s most proud creation.  Petrified in appearance, the beef was laced with chunks of still crunchy onion, slices of celery and near-raw red peppers.  The only solution to stomaching this meat formation was ketchup, and lots of it!

In my last blog, I wrote about recently moving into a new apartment with a kitchen comfortable for cooking.  It’s been my goal to cook dinner for myself at least three times a week, and of course I’m working to improve some of my childhood meals.  Last night was meatloaf.

Meatloaf

Yields 6-8 servings

Ingredients

½ lb. ground beef

½ lb. ground veal

½ lb. ground pork

2 medium onions, diced

2 stalks of celery, diced

1 Tbsp. dried thyme

1 Tbsp. fresh basil

4 cloves garlic, minced

2 Tbsp. olive oil

2 eggs

1/3 c. ketchup

2 Tbsp. Worcestershire sauce

¼ c. milk

1 c. Panko bread crumbs

Salt

Black Pepper

Method

Position rack in center of oven and preheat the oven to 350 degrees F.

Heat the olive oil in a skillet over medium heat. Add the onion, celery, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.

In a large mixing bowl, use your hands to combine the ground beef, pork and veal.

In a medium mixing bowl, combine the eggs, milk, ketchup, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs and mix.

Transfer the mixture to a sheet pan covered with parchment paper. Using your hands, form the mixture into a rounded loaf shape.

Bake the meatloaf for 1 hour and 15 minutes or until hot in the center.

Slice to serve and enjoy a delicious meatloaf while making fun of the one that your mom used to make.

By Sarah Bender

Recently, when cleaning out some drawers in my room at my parents’ house, I came across a page torn out of an old magazine – and on it was the first recipe I ever made when I was 12 years old: Cheesy Pizza Soup. The recipe came from an issue of American Girl magazine (I was an avid American Girl reader back in the day) and as I reviewed the recipe I remembered so clearly, just how excited I was to make the meal. 

It was on a Saturday evening during the winter – the kind of day that’s perfect for eating a hot and hearty meal.  My mother helped me lay out all of the necessary ingredients and equipment required to make the Cheesy Pizza Soup – and then I got to work, with my father by my side as my sous chef.   I remember the pride I felt as I worked with my dad to prepare the meal – and then, even more, how good it felt to share it with my family.  It was the first time that I had not only picked what I wanted for dinner – but I had supplied the recipe and then made it from start to end.  It was a great feeling.

Throughout the years since then, I’ve developed a real love of cooking, and have become a fan of collecting recipes and adding them to my recipe book. Whether it’s clipping them from magazines such as Fine Cooking and Cooking Light, downloading them from MyRecipes.com or dog-earring the pages of my Joy of Cooking cookbook, I am always on the hunt for a new challenge or even a new take on an old favorite. 

Regardless of where the recipe comes from or what it is, I revel in the feeling of excitement I get prior to each round of cooking.  There’s nothing I love more then preparing a meal for my friends and loved ones – or cooking something fabulously complicated for myself, just to say I did it.

This past November, I took my first culinary class at the Institute of Culinary Education here in New York City – and I loved every moment of it.  It was as if I had found my niche.  I was surrounded by other individuals who seemed to feel the same as I do – enough so to devote their entire Saturday (or at least five hours of it) to study the proper techniques for fine cooking and learn how to make new meals for our friends and loved ones.  We prepared a range of recipes – sautéed lamb chops, braised leeks, grilled London broil, roast chicken, beet salad, seared tuna steaks…the list goes on and on.  With each lesson that passed, I added these new meals to my personal recipe book – growing the collection that began long ago with my Cheesy Pizza Soup recipe. 

My culinary skills have come a long way over the years, or so I like to think, but I still feel the same excitement every time I cook as I did on the chilly Saturday evening when I first made my Cheesy Pizza Soup for my family.  It’s a very simple recipe – but regardless, it is one that will always have a place in my recipe book.

Cheesy Pizza Soup from American Girl magazine

Serves 2

Ingredients:

• Butter or margarine
• 1 10oz. tube refrigerated pizza dough
• 1 Tbsp grated Parmesan cheese
• ¼ Tsp Italian seasoning
• 2 slices Mozzarella cheese
• 1 10¾ oz. can condensed tomato soup
• 2 Tbsp grated Mozzarella and Cheddar cheese mix
• Green salad

Equipment:

• Baking sheet
• 2 10 oz. Pyrex bowls
• Cutting board
• Ruler
• 7-inch saucepan lid
• Knife
• Pot holder
• Spatula

1)     Preheat oven to 375 degrees. Lightly grease baking sheet with butter or margarine.  Grease the outsides of 2 Pyrex bowls.  Place bowls upside down on baking sheet.

2)     Unroll pizza dough on cutting board. Gently stretch until its 14 inches long.  Use the saucepan lid as a guide to cut 2 7-inch circles in the dough.  Lift each circle and lay it over a bowl.  Press the dough down to make it even.

3)     Sprinkle leftover dough with Parmesan cheese and Italian seasoning.  Cut dough into small pizza-shaped wedges for croutons and strips for breadsticks.  Place down pieces on baking sheet next to bowls.

4)     Bake 10 to 12 minutes until dough is firm and brown.  Remove baking sheet from oven. Use the pot holder and spatula to gently remove bread bowls from Pyrex bowls.

5)     Remove croutons and breadsticks from baking sheet and let cool.  Place 1 slice Mozzarella cheese inside each bread bowl.  Bake for 5 minutes.

6)     Prepare soup by following directions on the label.  Pour the hot soup into bread bowls. Sprinkle with grated cheese. Serve with breadsticks and green salad topped with pizza dough croutons.

What I’m:

Reading: The Friday Night Knitting Club by Kate Jacobs

Eating: A slice of fluffy light butter cake with orange butter cream frosting (recipe from Baking by James Peterson)

Drinking: A tall glass of milk (to go with my cake)

Watching: Giuliana & Bill, season 2

Listening to: ‘Today was a Fairy Tale’ by Taylor Swift…on repeat

MEDIA CONTACT:

Bullfrog & Baum, 212-255-6717

Amanda Hathaway, amanda@bullfrogandbaum.com

Alison Kessler, alison@bullfrogandbaum.com

NEW YORK - Bullfrog & Baum, the nationally recognized full-service public relations, marketing and consulting firm, today announces its newest client in the Consumer Division: Goose Island Beer Company.  The campaign is to introduce Goose Island’s Reserve Beers, a collection of Belgian-style ales, to the national media as well as New York’s beer and culinary enthusiasts. 

 “Goose Island’s Reserve Beers are poised to create a new benchmark in the beer world and change the way people think about pairing beer with food,” says Jennifer Baum, president of Bullfrog & Baum. “We’re thrilled to be a part of their team and share the passion of this beer company with others.”

Goose Island’s Belgian-style ales – Matilda, Sofie, Pere Jacques and Juliet– directly correlate to some the most food-friendly wine varieties. Each beer offers a distinctive style and flavor profile that makes them unique in the beer world.

Goose Island Beer Company, which opened its doors in 1988, was a pioneer in the domestic craft brewery industry.  Brewmaster Greg Hall, son of President John Hall, carries on the company tradition of brewing beer that not only caters to his customers’ tastes, but challenges them as well.  Now available in 15 states, Goose Island continues to brew its distinctive selection of over 50 craft beers and a selection of craft sodas from its Fulton Street brewery, an offshoot of the original Goose Island Brewpub in downtown Chicago, Illinois.  For more information, visit www.gooseisland.com

###

About Bullfrog & Baum

Bullfrog & Baum is a nationally recognized agency specializing in hospitality, lifestyle and consumer public relations and marketing.  With offices in New York and Los Angeles, Bullfrog & Baum was founded in 2000 by Jennifer Baum and today the firm’s international clientele includes top chefs, lifestyle personalities, iconic product lines, wine & spirits, cookbooks, specialty stores, and tomorrow’s next big thing.  For more information, visit www.bullfrogandbaum.com. 

by Jennifer Baum

I am a self-proclaimed awards season junkie. My family knows that as soon as the celebrities step foot on the red carpet, the big television is mine. All mine. I’ve been known to lock the door, eat dinner on the couch and not take calls until the very last award has been read. Years ago when we spent a lot of time in LA I used to hole myself up in a hotel room with my stepdaughter, curtains drawn, and all eyes on the television.  Mind you, given the time difference this was occurring at about 2PM, just as the sun was shining and the air was warm and inviting. Not for me. No way. I even watched the ill-fated Golden Globes in 2007 when all they did was stand in front of a microphone and read the winners. I was there, mid-apartment construction, on a folding chair, obsessed.

As I’ve gotten older and much busier, my obsession still exists but my priorities have shifted a bit. Now I know that I can get a great look at all the dresses the next day (or even later the same night) in newspapers, online and on TV recaps.  I know I’ll read the list of winners in the Times the next morning.  So if I have an event or a family obligation, I’m not nearly as anxiety-ridden as in previous years.

This year, the Golden Globes, the unofficial start to the official awards season, was on Sunday, January 17, a particularly difficult evening to schedule television time. There were several football games, the premiere of 24 in NYC, Iron Chef America where yours truly was one of the three featured judges, and a Wii-obsessed 9-year old – all competing with my beloved Globes.  Guess who won?

I settled in, dinner plate on my lap, laptop open should the mood strike me, a Diet Coke on hand and the clicker safely buried where no other family member could find it.  But as I watched, and yes, admired the dresses and the (somewhat frizzy) hair and the jewels and the flubs (Julia Roberts) and the excitement (cast of Glee), I couldn’t focus in the same way. Sure, it was fun, but every time a celebrity stood up to accept their award, their mention of the tragedies in Haiti seemed to rise above the din of the laughter, drunken stumbles and acceptance speeches.

I found myself hoping that the 72-hour rule for survival was just a myth; that doctors would be able to get enough supplies to treat the wounded; that babies waiting for adoption would make it to their new homes and those now orphaned children would quickly find new loving families.  I hoped and prayed (and I don’t pray often) that there would be enough organization on the ground so that food and water and help would reach the needy. I recounted all the old clothing and toys and books that we would be dropping off at the amazing car service dispatch center around the corner whose sidewalk was piled high with donations from others wanting to help.

And while I did watch the Golden Globes until the bitter end, and wondered aloud if Sandra Bullock’s dress was made from cellophane, my mind was focused more on those wounded, in constant danger and in need of our help and support. Please give in anyway that you can. One easy way is to patronize the restaurants below who have generously jumped in to give where receiving is much needed.

“Dine Out For Haiti” (www.dineout4haiti.org; www.dineoutforhaiti.org). The following restaurants will be participating in this project and will be donating 10 percent of their sales on Sunday, January 24, to aid organizations:

• Anella (222 Franklin St., Greenpoint, Brooklyn 11222; 718-389-8100)
• Cookshop (156 10th Ave., New York, NY 10011; 212-924-4440)
• Delicatessen (54 Prince St., New York, NY 10012; 212-226-0211)
• Five Points (31 Great Jones St., New York, NY 10012; 212-253-5700)
• Hundred Acres (38 MacDougal St., New York, NY 10012; 212-475-7500)Kefi (505 Columbus Ave., New York, NY 10024; 212-873-0200)
• The Mermaid Inn (96 2nd Ave., New York, NY 10003; 212-674-5870; 568 Amsterdam Ave., New York, NY 10024; 212-799-7400)
• The Mermaid Oyster Bar (79 MacDougal St., New York, NY 10012; 212-260-0100)
• Motorino (349 East 12th Street, New York, NY 10003; 319 Graham Ave, Williamsburg, Brooklyn 11211)

United Nations World Food Program. The following restaurants

will be donating 10 percent of their sales on Monday, January 25, to this aid organization:

• Alto (520 Madison Avenue, New York, NY 10022; 212-308-1099)
• Convivio (45 Tudor City Place, New York, NY 10017; 212-599-5045)
• Marea (240 Central Park South, New York, NY 10019; 212-582-5100) http://www.marea-nyc.com/

one sixtyblue (1400 W. Randolph Street, Chicago, IL 60607; 312-850-0303). Starting Monday, January 18, and running through Sunday, January 24, the restaurant is offering diners the option to add $1 to their checks to benefit Heartland Alliance’s Haitian relief efforts.

STARR Restaurants (http://www.starr-restaurant.com/). Ten percent of gross sales from all meals purchased on Monday, January 25, at the company’s restaurants in Atlantic City, New York City and Philadelphia will be donated to the Clinton Bush Haiti Fund.

BLT Steak LA (8720 Sunset Blvd., West Hollywood, CA 90069; 310 360-1950): $10 from every bottle of wine purchased at the restaurant from now until the end of January will be donated to Haiti relief funds.

What I’m:

Reading:           The Story of Edgar Sawtelle, David Wroblewski

Watching:         My debut as judge on Iron Chef America (http://www.foodnetwork.com/iron-chef-america/nic-vs-yang/index.html)

Eating:              No carbs, smaller portions (It’s a new year, after all)

Listening to:      The Beatles remastered Anthology, one disc at a time.

Contact: Philippe Massoud
Email Philippe@ililinyc.com
Tel: 212 481-1214

Haiti Dine Out: 40 restaurants across America to donate up to 10% of sales towards earthquake relief efforts

New York, NY, Jan 18^th 2010 — A network of over 40 restaurants across New York City and America announced the Dine Out for Haiti call to action whereby they will donate up to 10% of all sales and are encouraging their staff to donate as well,  to Haitian relief efforts.  Restaurants closed Sunday are participating on Monday January 25^th.   Additionally W Hotels of  New York will be referring all their guests to the participating restaurants on the 24^th and 25^th.

Tired of sitting at home passively watching the horrific images coming from Haiti, this group of restaurateurs decided to step up to the plate and do their part for Haiti. They encourage others to follow suit and join the effort.

To see a list of participating restaurants to date, please go to the following websites which will be live at 4pm EST today:

www.dineout4haiti.org

www.dineoutforhaiti.org

All monies will be donated to the following three charities.  Restaurants can choose to donate equally among them all or to any combination of the three.

• Action Against Hunger has had a team in Haiti since 1985, and is ready to fly planeloads of emergency supplies from Paris to Port-au-Prince. Food is one necessity, but so is sanitation; in some Haitian towns, 70 percent of homes do not have plumbing. Donate here.

• Doctors Without Borders is also present in-country. One senior staff member reports, “The situation is chaotic. I visited five medical centers, including a major hospital, and most of them were not functioning.” Donate to support public health efforts here.

• Partners in Health is the NGO founded in Haiti in 1987 by Dr. Paul Farmer, the celebrated physician and anthropologist who focuses on international social justice. The group’s emergency response focuses on delivering medical supplies and staff. Louise Ivers, PIH’s clinical director in the country, sent the message, “Port-au-Prince is devastated, lot of deaths. SOS. ” Donate here.

For comments and quotes, please reach out to the restaurants directly as no individual, wished to be singled out for what is really a united effort.

Special Thanks To:

MEDIA: The New York Times, Time Out, Andrea Strong and Eater.  

Hospitality Groups: Mario Batali Group, Danny Meyer and Union Square Hospitality

 Group, Marc Glosserman, Hill Country and W HOTELS of New York.

Public Relations Companies: Becca PR, Bullfrog & Baum, The Hall Company and Delicious Life PR

Legal:  Carolyn Richmond, Fox Rothschild LLP.

Editors Notes

•  40 restaurants are on board so far. 
• Philippe Massoud of ilili called on restaurateurs and diners  to support the initiative on Jan 15^th

By Helen Baldus

There are certain activities that most New Yorkers simply do not engage in, even though there is nothing particularly odd about the behaviors; in fact they are a daily occurrence for most Americans: driving (who can afford parking and tickets?) and cooking (who has the time or the counterspace?). Which leads me to the prospect of hosting a dinner party. Are you nuts? What would anyone sit on?

Well, for two New Yorkers, Zora O’Neil and Tamara Reynolds, who host “The Sunday Night Dinner in Astoria,” the act of hosting a dinner party for 20 people in a tiny NYC kitchen and a relatively small apartment has become de rigueur.

What started out as a way to share yummy food and quality Sunday night television programming (i.e. The Sopranos) among friends has morphed over the past six years into an underground bi-weekly Supper Club where they send out an email to over 400 people inviting them to share a dinner in one of their homes. The first 20 people to RSVP get in, plus $30 (which covers the costs) and a bottle of wine (or as much as you plan to drink). Nuts indeed.

Let me preface all this by saying that I am not one of the typical New Yorkers I mention above. I actually like to cook. And do. Almost every day. But just thinking about hosting a dinner party makes my head spin. There’s the shopping, the cleaning of the apartment (only to have to clean again the next day), and the DISHES. Need I say more?

But maybe it’s not so nuts after all. Upon attending The Sunday Night Dinner in Astoria (on Saturday night) this past weekend, I think that Tamara and Zora are truly on to something (as their recently published cookbook, Forking Fantastic: Putting the Party back in Dinner Party reveals). Hosting a group in NYC does not need to be such a big deal. Their motto? Keep it fun, keep it simple (who cares if none of the chairs or plates or cutlery match – in fact if need be, ask your guest to come with a chair), but most importantly, make it delicious (and ask for a small donation so you are not breaking the bank).

Tamara and her husband Karl converted their living room into a café environment with two large, candlelit tables (and mismatched chairs). Some of the guests were regulars, some were newbies like me and some were even tourists (a couple on vacation from England who had heard about the dinner series). What on the surface might have seemed stressful – inviting 20 people into your home for dinner – was in fact, incredibly easy going and fun. Everything was served family-style, which encouraged conversation, the wine flowing freely. The menu was fantastic – Pan con Tomate, Hoppin’ John, Grilled Oysters, Karl’s Killer Slaw, Butter Braised Green Onions, and more. But most importantly: They hired a dishwasher for the night (a friend). It was DIY at its finest.

Thanks to Tamara and Zora, I think I have officially gotten over my aversion to hosting a dinner party. I’ve already finalized the guest list…Assuming that nobody minds bringing their own chair.

What I’m:

Reading         Catching Fire: How Cooking Made Us Human, Richard Wrangham

Watching       In Treatment (Season 2)

Eating           Tacos at Carmelita Deli & Grocery in Sunset Park, Brooklyn

Listening to    Best of The Black President, Fela Kuti  

By Khuong Phan

When my mom and stepdad moved in together things really began to change. For starters, Mom was alight in a way I hadn’t seen in several years. She smiled more and moved rather easily and weightlessly around the house.

Besides the obvious altering of moods, differences began sprouting elsewhere — most notably during dinner.

Black beans began appearing in my bowls of white rice. The sizzle and spatter of hot oil on the stove delivered not only egg rolls and crab rangoons, but also sweet plantains and crisped yucca. Goi Xoai (green mango salad) commingled on the plate with Bistec de Palomilla (pan-fried steak).

I was really happy when Mom met Jose, but the true winner in the holy union of Vietnamese lady meets Cuban fellow — let’s be honest — has been my stomach.

In addition to sharing the commonalities of being people who fled a Communist country via boat, and having national cuisines that feature the flavors of lime, peppers and cilantro, both Mom and Jose just so happen to celebrate Christmas on December 24th, and not 25th. Growing up, my family’s aversion to early rising mandated that presents be opened at the stroke of midnight on December 25, and it turns out Cubans traditionally begin their celebration at midnight also. Who knew these kids were so made for each other, huh?

The Christmas Eve party in my house is a huge deal, and is, in its own small way, a great annual culinary summit of East meets West. Joining Mom and Aunt Cuc in the kitchen as they wrap Goi Cuon (spring rolls) and stir Ca Ri Ga (chicken curry) are Aunts Vivian and Nenita who help press the tostones (fried green plantains). Swirling in the air is a cacophony of Viet-Spanglish as they talk to one another.

The real highlight of the evening is when our neighbor, Manuelo, brings over a great, big piece of Lechon (slow-roasted pork) for us to devour. (The most prized part of pork is by far the crispy skin, or Chicharron.)

With dinner over and my belly full, I usually head outside to enjoy the South Florida air and split a fat cigar with Uncle Carlos. It’s the perfect way to end a perfect meal.

I won’t be heading home for this Christmas, and will instead share it with my fiancée in Brooklyn. Though I won’t be migrating South, I’ll try my best to bring a little taste of home to roost in my kitchen in Greenpoint.

Below is a recipe for one of my favorite holiday dishes courtesy of Chef Douglas Rodriguez of Philadelphia’s Alma de Cuba, one of the jewels in the STARR Restaurants portfolio. Give it a shot; I think you’ll love it, too.

For those who celebrate, Merry Christmas and see you in the New Year!

LECHON (ROASTED PORK)

MARINADE

1/2 cup chopped white onion

1/4 cup distilled vinegar

1/4 cup freshly chopped cilantro leaves

2 tablespoons chopped fresh thyme leaves

2 tablespoons chopped fresh oregano leaves

8 cloves garlic

3 bay leaves

1 tablespoon cumin seeds

2 tablespoons salt

Pepper to taste

4 cups water

5 pounds boneless pork butt, trimmed of excess fat

Place all the marinade ingredients except the water in a food processor or blender. With the motor running, add the water gradually to form a puree.

Place the pork in a large oven proof dish or nonreactive pan and pour the marinade over the pork. Cover, and marinade in the refrigerator for 12 hours, or overnight. Turn the pork occasionally.

Preheat the oven to 300 degrees

Place the pork and marinade in the oven and bake until the pork is very tender and almost falling apart, about 3 hours. Remove the pork and let cool slightly. Using 2 forks, shred the pork.

YIELD: 8 TO 10 SERVINGS

What I’m:

Eating: Cuban sandwich

Drinking: ‘33’ Lager

Reading: Knives at Dawn by Andrew Friedman

Watching: National Lampoons Christmas Vacation

Listening to: Sufjan Stevens’ Songs for Christmas

By Jamie Rudolph

As we approach the New Year, we're faced with the task of reflecting on the past year and also looking forward to make resolutions for improving our lives in the year ahead.  I was recently asked by my colleagues to describe my most memorable meal of 2009, which was a pretty difficult task considering all of the amazing meals I have had. From a set menu served family-style in the private dining room at BLT Steak NYC for my Grandmother’s 90^th, to tasting some of Mathieu Palombino’s very first pies to hit Manhattan with the opening of his second Motorino, and trying the trial run of a “dish for two” at Gotham Bar and Grill – a first in the restaurant’s 25 years, how could I choose just one?

Amazing food combined with the greatest moments make the best meals.  My most memorable meal of 2009 was last January in Alta, Utah, when my family and I made the annual voyage to the mountains out west.  It’s a meal, or I should say a stretch of meals, that tend to stand out every year.  We stay (and eat) at the Wildcat Chalet, an inn that sits at the base of the mountain just a catwalk away from the ski lift.

As amazing as the snow and ski conditions are, the true reward is the meal following an exhilarating day on the slopes.  On this particular snowy January evening, we skiers shuffled in to the Wildcat, peeled off our snow-covered layers and were welcomed by caretaker and chef extraordinaire, Bob. He was already busy in the kitchen, squeezing limes for fresh margaritas, and his homemade salsa was waiting on the table. Mini pork and black bean tortas emerged soon after, a necessary supplement to tie us over until dinner.

We sat around the fire, watched and listened as pieces of the meal came together and the pungent smells from the kitchen permeated through the house.  Taking in the food through all of our senses added to the experience. 

The ideal meal after a full day of skiing went something like this:  We sat down around the table to fresh-baked sourdough bread and a crisp white wine. To start, we had a beet and farro salad with Stilton cheese and walnuts in a light citrus-balsamic vinaigrette.  Next up was confit quail legs, pan-seared to create a perfectly crispy skin and finished with an apple fennel chutney.  The main course was a homemade pappardelle pasta with large shrimp, scallops and fresh herbs.  The meal ended with vanilla poached pears, reduced in a pear brandy.

I have Chef Bob to thank for expanding my palate over the years.  As a kid, he challenged me to try just a few bites of salad at the start of each meal – a dish I would otherwise refuse (I was once a very selective eater).  With every visit, Bob pushed my boundaries, introducing me to new ingredients, flavors and preparations.

Unlike many people’s New Year’s resolutions, I will not be cutting back my food intake, but instead eating more, trying more, learning more.

What I’m:

Eating: Latkes with apple sauce

Drinking: Vodka Gimlet

Reading: New York Magazine

Watching: Football

Listening to: Kid Cudi

By Katie Blocher

After searching three out of five of the boroughs (sorry Staten Island and the Bronx) for the perfect place to live I have realized that New York apartment hunting is truly a double-edged sword.  Yes, there is a surplus of available apartments and real estate agents ready to open doors at your beck and call, but by the same token there are so many options that you could literally look at apartments forever and never make a decision.  

Of course deciding on an apartment all comes down to your own personal priorities and agenda.  For me, the kitchen is first and foremost.  Right now, I live in a studio uptown where my bed is less than five feet from my kitchen counters and my “office” is directly across from that.  It’s been fine for the past two-plus years, but as my life continues to revolve around food, restaurants and chefs I have vowed to find a new space in 2010 that reflects the house I grew up in and the home I want to build.

Growing up, the kitchen was always the center of my family’s home.  My fondest memories sprout from watching my dad fry eggs on Sunday mornings and helping my mom roll out sugar cookies during the holidays.  On Thanksgiving, we have the whole family over with food sprawling across every inch of the counter tops; on Christmas Eve we start drinking beer at 11am and shuck raw oysters all day long; and on January 1st we ring in the New Year feasting on Maryland crab cakes. 

Now I’m living and working in a place where I am constantly inspired by the best chefs and restaurants this country has to offer.  I see people like Michael White become the number-one Italian chef in the country and am there when he creates new menus and recipes.   Thanks to The Mermaid Oyster Bar I have tasted nearly 16 different types of oysters and can’t wait for Christmas Eve to brag to my family.  Even a mobile food concept, The Taco Truck, has become part of my life and inspired me to think about the ingredients I cook with.   I carry around Bon Appétit in my purse and The New York Times Dining Section is my Bible.

After looking at dozens of apartments, most of which were completely disappointing, I am happy to say that I have finally found my New York home — and the kitchen is perfect.  It opens up to the living room, has plenty of counter space and an island for friends to belly up to while I cook.  There’s ample space for a dining room table and windows aligning the kitchen walls.  Alright, so there’s no dishwasher, but come on, it is New York City. 

What I’m:

Eating: Rosemary Pork Loin with roasted fingerlings

Drinking: Sierra Nevada Celebration Ale

Reading: Food Network Magazine Christmas Cookie Guide

Watching: Top Chef Finale

Listening to: Hanson Holiday

By Eliza Whipple

Thanksgiving is typically a time for families to gather for a large meal, give thanks and probably watch a little football. For someone so gripped with tradition, I grew up loving the few times a year that I could see my father’s side of the family and indulge in the traditional meal of turkey, stuffing and plenty of pumpkin pie.

As is the case with all families, things change and traditions are often forced to change as well.  Kids grow up and other family members depart for the next chapter in their lives.   For me these changes were never easy. I always wanted everything to stay just the way it always was. As I matured, I started to accept these changes and realized that change can lead to new memories and even build character.

When I was 15 years old, it was my first challenge coping with a change in the traditions I had always know surrounding the Thanksgiving holiday.  Lulu and Rocky, my aunt and uncle on my mother’s side of the family, asked my sister Olena and I if we wanted to meet them in New York City for an extravagant weekend stay at the Plaza Hotel.  You would think this would be a no-brainer decision for a 15 year old, but my first thought was, I wonder if I can still have turkey on Thanksgiving?

The Plaza is a pretty special place for a teenage girl.  Olena and I shared a suite that over looked Central Park. Our bed was full of huge, oversized, tootsie roll shaped pillows that we immediately stuffed between our legs and rode like thoroughbreds down the halls and around the room – not exactly acting our age.

After a little Thanksgiving Day parade viewing, the big Thanksgiving dinner was on our minds. Parked on 7^th Avenue close to Central Park, our options as inexperienced New York City dining enthusiasts were limited. Since all I was looking for was a traditional turkey dinner, we dined at the first menu we glanced at off the street offering all the traditional fixings. Even though my meal didn’t compare to my Aunt Marilyn’s traditional Thanksgiving dinner, it was fun to add new flavors to my life.  The entire experience was a weekend I will never forget.

I now have the pleasure of working with several acclaimed chefs in New York City who are offering traditional Thanksgiving dinners with a little of their own flair. Break free from tradition and try adding a little change to your meal with innovative menu items such as Chef Bobby Flay’s Roasted turkey with fresh sage and orange butter with wild rice-goat cheese dressing, cranberry-mango relish and red chile gravy; Chef John Fraser’s Brussels sprouts salad with Serrano ham and cauliflower and Chef Maneet Chauhan’s Mexican Pumpkin Pie Horchata.

Happy Thanksgiving!

What I’m:

Eating: My Aunt Marilyn’s Apple Sauce

Drinking: Olde Saratoga Lager

Reading: The New York Times

Watching: English Premier League Soccer

Listening to: Postcards of the Hanging – Grateful Dead Perform the Songs of Bob Dylan

Media Contact:

Bullfrog & Baum, 212-255-6717

Jennifer Russo / Jacqueline Burke

russo@bullfrogandbaum.com

jacque@bullfrogandbaum.com

BULLFROG & BAUM SERVES A TASTE OF WHAT’S PLATED FOR 2010

PLUS A SECOND HELPING OF ITS 2009 RESTAURANT OPENINGS

NEW YORK CITY (November 19, 2009) – The year 2009 saw chefs serving up piles of pizza, a mountain of mac ‘n’ cheese and grinders galore; fine dining succeeding against all odds; and steaks from sea to sea. A look ahead reveals even more Italian restaurants, a new generation of American chefs and a bright culinary promise for Sin City.

PREVIEW FOR YEAR’S END INTO 2010

BLT Steak                                                   Waikiki, HI, December 2009

Surf’s up at BLT Steak.  With access to the Pacific’s local fish and produce, Chef Laurent Tourondel will create new dishes that reflect the flavors of Waikiki.  This new locale will be outfitted in vibrant tropical flair like hibiscus flowers and outdoor seating on spacious a lanais.

BLT Burger                                                 Hong Kong, December 2010

Following the overwhelming popularity of BLT Steak Hong Kong, Tourondel will bring his signature burgers, shakes and fries to the Asian metropolis.  The fun, casual setting and decadent menu of American classics are sure to be a hit.

CityCenter                                             Las Vegas, NV, December 2009

Just before the end of the year MGM MIRAGE will introduce the world to CityCenter; an extraordinary urban resort destination fed by eight internationally-acclaimed chefs and restaurateurs the likes of Jean-Georges Vongerichten, Sirio Maccioni, and Masayoshi Takayama.  CityCenter heralds a new era of resort experiences that aspire to refine and redefine Las Vegas.

Hatfield’s                                           Los Angeles, CA, December 2009

Chefs Quinn and Karen Hatfield, who split duties between savory and sweet, will re-open their eponymous California-French restaurant in a larger space with an exhibition kitchen and a “living wall” covered in foliage. Favorites like Quinn’s Croque Madame with prosciutto and hamachi and Karen’s Sugar and Spice Beignets with chocolate fondue and a milkshake shot will reappear along with new favorites from their expanded menu.

R2L                                                       Philadelphia, PA, January 2010

R2L will soon join the world’s roster of restaurants with spectacular views: Seattle’s Canlis, Chicago’s Everest, and Paris’ Les Jules Verne in The Eiffel Tower. R2L sits 500 feet above Philadelphia, offering floor-to-ceiling 360-degree views that span over 40 miles. Chef Daniel Stern offers a menu that translates the cuisine of an elegant cocktail party into a fine dining experience.

Recette                                                                 NYC, December 2009

What began as a successful private dining company will evolve into a new restaurant of the same name in Greenwich Village this winter.  Recette will feature a menu of contemporary American snacks and plates displaying Chef Jesse Schenker’s urban sensibility. Each artfully-composed dish will showcase seasonal ingredients manipulated with classical technique.

Quattro Gastronomia Italiana                                 NYC, February 2010

After three wildly successful years of serving expertly-executed Northern Italian cuisine to Miami Beach’s sophisticated clientele, Quattro is taking Manhattan. Identical twin Chefs Nicola and Fabrizio Carro’s zeal for authenticity will be replicated at Quattro’s new location in New York City’s Trump SoHo.

NYC-AREA RESTAURANT OPENINGS OF 2009

Gus & Gabriel                                                                 NYC, July 2009

Chef Michael Psilakis’ Upper West Side gastropub is the place for kids of all ages to indulge in housemade favorites like Chili Cheese Hot Dogs, Loaded Potato Skins and Cheddar Tater Tots.

Locanda Verde                                                               NYC, May 2009

Chef Andrew Carmellini’s rustic Italian eatery in The Greenwich Hotel is the year’s most popular place to get your pasta fix while rubbing elbows with glitterati. With menu items like Gabagoul & Grana, My Grandmothers’ Ravioli, the best Lamb Meatball Sliders in the city and Our Porchetta Sandwich with grilled onions and provolone.

Macbar                                                                NYC, September 2009

All mac ‘n’ cheese, all the time.  The owners of neighboring Delicatessen opened Macbar to feature 12 incarnations of gourmet macaroni and cheese. If you have a passion for cheesy comfort food, quality ingredients, sleek packaging and shiny yellow sneaks, Macbar is affordable luxury with style.

Marea                                                                            NYC, May 2009

With three stars from The New York Times and two stars from The Michelin Guide, Chef Michael White’s Marea has defied economic gravity making this temple to seafood the splash of the year.  The coastal Italian menu showcases the freshest Mediterranean seafood in signature dishes like Astice with Nova Scotia lobster, burrata, eggplant al funghetto and basil, and Fusilli with red wine braised octopus and bone marrow.

Mermaid Oyster Bar                                             NYC, November 2009

Owner Dan Abrams and Chef Laurence Edelman opened a little sister to their successful restaurant The Mermaid Inn.  Named the Mermaid Oyster Bar, 16 varieties of oysters and fish shack fare are offered daily.

Motorino East Village                                                NYC, August 2009

Chef Mathieu Palombino brought his authentic Neapolitan pies across the river from Williamsburg to Manhattan, taking over the digs of a much-acclaimed predecessor Una Pizza Neapolitana.  The opening of Motorino East Village was this year’s most notable passing of the pizza torch.

SHO Shaun Hergatt                                                      NYC, June 2009

SHO Shaun Hergatt in the Financial District has been this year’s surprise show-stopper.  Chef Shaun Hergatt’s haute French and Asian-accented menu (and his hot Australian accented, too) earned him both a Michelin Star and a place in Esquire magazine’s roster of Best New Restaurants.  Impeccably sourced ingredients, superior service and a little gold leaf lend a new refinement to the heart of Wall Street.

The Standard Hotel Beer Garden                              NYC, August 2009

Austrian chef Kurt Gutenbrunner has turned The Standard Hotel into a real sausage party under the High Line.  His custom-made Giant Pretzels and Schaller & Webber Weisswursts, Cheddar Sausages, Classic Bratwursts and Currywursts are the perfect accompaniment to the assorted Bavarian brews on tap.

Studio Square                                       Long Island City, NY, May 2009

The 30,000-square foot Studio Square is the best place to enjoy a beer with one thousand of your closest friends. Bridging the spirit of an open-air German beer garden with the surrounding urban landscape, the indoor-outdoor space is a destination to gather, eat and drink at any time of year.

The Taco Truck                                          Hoboken, NJ, October 2009

The Taco Truck features authentic Mexican food and environmentally responsible practices... on wheels.  The truck serves tacos, tortas and sides created by acclaimed Chef Roberto Santibañez.  All food packaging and utensils are either 100% biodegradable or fully recyclable, and the truck uses bio diesel fuel and its own onboard recycling and composting system.

The Upholstery Store                                                    NYC, July 2009

Owned by chef and art aficionado Kurt Gutenbrunner, this sliver of a wine bar is the place to seek refuge this winter. Locals can tuck into seats salvaged from an old Parisian metro to sip on Hermann Wiemer Riesling or an obscure syrah from Morocco while admiring Clifford Ross photography and nibbling on liver paté or delivery from the Michelin-stared Wallsé next door. 

Xie Xie                                                                         NYC, July 2009

Chef Angelo Sosa’s new Asian-inspired sandwich shop in Hell’s Kitchen is the best place to escape the bánh mì craze. The much-hyped Vietnamese sandwich is not on the menu, but selections include an Asian Lobster Roll with Kewpie mayonnaise and dill, and Alain Ducasse’s favorite Fish Cha Ca La Vong with onion jam and turmeric.

ZYLO                                                              Hoboken, NJ, April 2009

This vibrant Tuscan steakhouse in the W Hoboken Hotel & Residences offers breathtaking waterfront views of the Manhattan skyline and a mouthwatering menu featuring a variety of steaks including prime, dry-aged and grass-fed, as well as savory handmade pastas.

NATIONAL & INTERNATIONAL RESTAURANT OPENINGS OF 2009

Bar Savona                                                 Gulph Mills, PA, May 2009

Bar Savona is a Philadelphia region hot spot for chic cocktails and rustic Italian dishes.  The boîte shares space with Chef Drew Masciangelo’s award-winning fine dining restaurant, Savona. A Papi’s Collins pairs perfectly with the menu of handmade pastas, Artichokes golden fried and brick-oven pizza.

BLT Steak                                                     Hong Kong, January 2009

                                                                     Atlanta, GA, January 2009

                                                               Miami Beach, FL, March 2009

                                                                  Charlotte, NC, October 2009

2009 was a big year for busy Tourondel who opened the first international location of his BLT Steak and three additional locations of the modern steakhouse across the country. The far-flung destinations exposed Tourondel and his team to new ingredients and regional foods providing inspiration for a number of new dishes including a Cuban Sandwich with pork shoulder, ham and provolone served with garlic fries; 7-Spice Duck Breast with foie gras and peach mustarda; sides like Spicy BBQ Corn, Grits & Gorgonzola and Jalapeño Mashed Potatoes; and desserts such as Key Lime Panna Cotta with coconut sorbet and Sticky Toffee Pudding Cake with Georgia pecan ice cream.

Copa d’Oro                                         Santa Monica, CA, January 2009

Each morning Head Barman Vincenzo Marianella combs LA’s farmers markets to create the evening’s bespoke libations at Copa d’Oro.  Sip on a personalized concoction tailored to your tastes or one of his preconceived potions like the Ruby Sleeper Martini with Partida Blanco tequila, lychee liqueur, organic agave nectar and fresh lemon and ruby red grapefruit juices.

Cecconi’s                                             Los Angeles, CA, February 2009

Cecconi’s is like a trip to Capri without the flight. The first American location of the Venetian original is outfitted in a color palette of Cerulean blue, black and white visible in its marble floors, tufted velvet banquettes and gilded mirrors. Feast on Chef Andrea Cavaliere’s Homemade Sausage and Roasted Red Pepper Pizza and sip a signature Bellini.

Eos                                                                        Miami, FL, May 2009

Restaurateur Donatella Arpaia and Psilakis flew south last spring to bring haute Mediterranean small plates to the 15^th floor of The Viceroy in downtown Miami.  Psilakis’ hot Hellenic dishes like Orange Marlin Sashimi with pistachio, speck and apricot and Smoked Pork Ribs seasoned with dried chili, coffee and lime are popular with the city’s international jet set and earned three-and-a-half stars from The Miami Herald.

Katsuya LA Live                                         Los Angeles, CA, June 2009

Master Sushi Chef Katsuya Uechi partnered with SBE to open his most recent restaurant just a dribble away from the Staples Center, making it the best place to spot Kobe Bryant eating Crispy Rice with Spicy Tuna.  Enjoy the chef’s signature Baked Crab Roll and Albacore with Crispy Onions alongside new dishes specific to LA Live like the Spicy Calamari and Kobe Sliders, pun intended.

MidAtlantic                                           Philadelphia, PA, October 2009

Philadelphia’s newest Tap Room is the ideal watering hole for an after work local brew or affordable family-style dinner. Stern’s menu is Pennsylvania Dutch with a modern twist. Dishes like Crab Scrapple Cakes with toasted barley mustard, Fried Oysters and Salsify, and Roast Pork with apple fritters and sauerkraut provide a true taste of Pennsylvania.  

Pizzeria Ortica                                  Orange County, CA, January 2009

Chef David Myers and right-hand man Steve Samson channeled generations of Italian family recipes to create a menu of antipasti and Neapolitan-style pies.  Favorites include the Salsiccia e Finnocchio Pizza with housemade sausage, caramelized fennel, mascarpone, red onion and buffalo grana; antipasti like Olive Oil-Poached Tuna Belly with cranberry beans, and pickled red onions and handmade pastas like Pear and Pecorino Tortelli.

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