Le Comptoir Williamsburg
251 Grand St
(between Driggs Ave & Roebling St)
Brooklyn, NY 11211
Le Comptoir is offering a full 4-course dinner, a bar special and a weekend brunch special. The dinner $29 includes a four course dinner with choices including chilled cucumber and mint gazpacho, pan seared hanger steak bordelaise, homemade potato gnocchi with bacon, shrimp & arugula and chocolate mousse or brioche bread pudding with berry compote for dessert.
Chill out at the roof deck with DJs, drink and food specials at Juliette Williamsburg. I go here all the time whenever I get frustrated waiting for a table at Egg.
211 Dekalb Ave · Brooklyn
Need something a little more funky and more flair? Come down and check out 13-Yr Anniversary of Chez Oskar with live music, $29 3 course dinner including selections of pate, escargot with tarragon beurre blanc topped with puff pastry shell, frissee au lardons with poached eggs, chicken bouillabasse, cold poached salmon, roasted leg of lamb served with country potatoes and tomato provencale. Dessert: nutella crepe, creme caramel, or mixed sorbet.
If you like thick sauces with intense flavors (who doesn’t), then this Chicken and Okra recipe is for you! Because it’s flour based, it does take some time to cook in however – you start by making a roux which takes about 1.5 hours. But believe me it’s well worth it for the thick chicken stock flavors to blend in. Serve over rice.
Summary: Modified off of a Food and Wine Recipe
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 40 minute(s)
Hey everyone, surprise the endless rain officially ends on Sunday and what better way to enjoy the outdoors than checking out a dozen or more of your favorite food trucks?!!!
From 11am – 5pm, Food trucks that serve coffee, ice cream, slushies, dumplings, lobster, falafel, and more will be available at Grand Army Plaza.
Here’s the line up so far:
Kelvin Natural Slush Co.
Red Hook Lobster Pound
Eddie’s Pizza Truck
The Frying Dutchmen
The Treats Truck
Vanleeuwen Ice Cream
This Food Truck party is being organized by the Prospect Park Alliance with the NYC Food Truck Association.
See you there!]]>
Last year I checked out the food truck Vendr.TV bday party at the Cove in Williamsburg. Despite the cold and the long lines, it was a blast with great food, music and beers.
Well another year has quickly past and Daniel is setting up a 2nd party. Here’s his invite and link to register:
See you there!!!
Last year, many of you came to Williamsburg, Brooklyn to celebrate VendrTV’s 1st Birthday. The Party was a huge success. Tons of great food, killer music, and lots of dancing. Best of all, was that I got to hang with so many of you!
Well, VendrTV’s approaching it’s second birthday, and we’re trying to figure out what to do! We think we’ll do something a bit more low key this year, but we’re still figure it out.
I’m trying to get a head count of who might be around, and interested in attending. The party will probably be sometime in February.
If you think you’d like to come, please click the link below and add yourself to the list. I’ll update you with information when we start to lock things down.
Hope you’re all doing well, and I hope I get to see you all soon again!
110 Saint Marks Place
New York, NY 10009
Fuck Julie and Julia. Ok as a blogger and food lover I love Julia Child and the movie, but for those of you who don’t or can’t cook, try doing this challenge: food blogging a month of continuous meals three times a day. Today I am at the Crooked Tree in the East Village with Hagan Blount of Wandering Foodie on his 28th meal out of 93. (In Sept and August Hagan did 24 restaurants in 24 hours in Boston and DC).
To start the meal, Sim (co-owner and chef) prepared two savory crepes including a Green Tomato, Arugula, and Prosciutto and a Chicken, Goat Cheese and Sun Dried Tomato crepe. I’ve tried different creperies in the city and most make them on the lighter side – here at the Crooked Tree the crepes have more bite, more dough, and chew. (Sim explains that this is a result of his own special batter formula for the crepes that took him months to perfect) This ‘heavier’ crepe goes great with the savory as well as the sweet crepes.
The Green Tomato Arugula comes topped with a poached egg – oozing warm yolk, always a great bonus. For sweet, we tried both the Nutella/Banana/Ice Cream and a flambee’ Chocolate/Strawberry/Grand Marnier crepes. I especially like the Chocolate/Strawberry/Grand Marnier – it’s a classic combination and they do it quite well. For something different and for those of you who can’t decide between savory and sweet like me, try the Chocolate, Almond and Bacon crepe.
As I cleaned off the last bit crepe on my plate, Hagan and I chatted with Sim about the Crooked Tree’s rich history. Like the East Village, the Crooked Tree has seen some major changes over its 11 year history. Just a block away from St Tompkins Square Park, the courtyard of the Crooked Tree in the 90s was once a shady drug dealer’s spot. Today, Sim says that the Crooked Tree has become a different hook up spot – its quiet and intimate interiors make it a popular cozy choice spot for dates. Sim flashes a smile as he adds that the Crooked Tree’s special house-made sangrias, salads and sweet crepes seem to also attract a lot of single women. Good to note people! (Not like the food isn’t already a good enough reason to go).
Next stop on the meal marathon is a food blogger’s meetup at Il Porto in Ft Greene Brooklyn. Honestly, I think just eating and blogging two places in one day is quite a challenge for me. Maybe someday I’ll be in a good condition for eating out at 93 places in a row or even cooking 524 Julia Child recipes in a year. In the meantime just being part of this project and meeting various NY food bloggers will be great inspiration and a great source for more great places to eat. And yes, I will be blogging it one plate at a time. Stay Tuned!]]>
Weekly Dinner Event At @ Element Natural healing Arts
Where: 518 Henry St Brooklyn
How Much: $45
Please call to make a reservation 718 8554850
Hey! Are you not loving this incredible summer weather in NY? Under a fading golden sunset cooled by a gentle summer breeze, my friends and I enjoyed an incredible candlelight dinner party last Friday atop the relaxing roof deck of the Element Natural Healing Arts center in Cobble Hill. Co-organized by my friend Jayme Sklar Haxaire and Jeffrey Weidmann, the series of weekly dinner parties entitled Apt 1 features an intimate dinner limited to about 20 guests with rotating chefs and menus. (In case of rain, there’s a nice indoor space with a wood burning fireplace too).
This evening’s four course French / West African menu was prepared by Lower East Side French restaurant Les Enfants Terrible’s Abdhul Traore. In person, Chef Tarore is quite a soft spoken and humble individual despite his illustrious culinary experience that includes honored guests such as French president Jacques Chirac, Kofi Annan, and the Belgium Princess Louis Michel.
We started with a ‘shot’ of Chilled beet root soup with orange, fennel, harrisa and wild flower honey which is a perfect way to start off the cool summer evening. It was followed by a refreshing salad of olives, cucumber, capers, tomato, and vinaigrette gourmande. The main dish was an amazing potato encrusted wild stripped bass, sauted spinach and bok Choy, kanifi( west Africa pepper) sauce. I really like how he took long thin strips of potato and wrapped them around the fish – it gave a nice surprising finish with the contrasting crunchy texture. Finally, we ended with a decadent bowl of fresh mixed summer berries with Marjoram infused syrup, and fromage blanc sorbet.
Hey! Don’t let this summer pass you by with out a fun dinner at APT 1! Not to jinx anything but I have a feeling, it’s going to get quite hot, humid and sticky before we know it.
Next Week’s Menu (July 17):
Korhogo’s famous mini burger with smoked ketchup
Orange, mustard, ginger glazed pork tenderloin with dried fruit chutney
West African style grilled jerk chicken
Grilled Prawn with Nigerian piri piri sauce
Ratatouille from the grill
Rice pilaf Creole style
Haricot vert casserole
Corn on the Cob
Greek style salad with olives, cucumber, tomato, onion, and jicama
Chef’s on a whim dessert]]>
A few weeks ago I attended the Hapa Kitchen Paris of the East diner party – guess what? Here’s another one this Friday! It is the first of many weekly dinner parties that my friend Jayme is organizing at the Element Natural Healing Arts center in Cobble Hill / Carroll Gardens.
First Dinner Party is Fri July 10th @ Element Natural healing Arts
Where: 518 Henry St Brooklyn
How Much: $45
Please call to make a reservation 718 8554850
– Shot of Chilled beet root soup with orange, fennel, harrisa and wild flower honey
– Petite salad of spring mix with olives, cucumber, capers, tomato, and vinaigrette gourmande
– Potato encrusted wild stripped bass, saut?ed spinach and bok Choy, kanifi( west Africa pepper) sauce
– Mixed summer berries with Marjoram infused syrup, and fromage blanc sorbet.
To kick off the dinner series, the first featured chef is Abdhul Traore
Abdhul Traore’s Bio
Cooking for international high society such as Kofi Annan, Louis Michel, the Belgium Princess, and many ambassadors and their guests.
In 2004 I was selected by the former united nation secretary general to cook the official lunch hosting the former French president Jacques Chirac while visiting New York for the UN general assembly
I’ve worked as an assistant for most world master chef while working with the Honorable French Attache Culinaire at the French Consulate General of France in New York. I worked close to the masters while acquiring French haute cuisine technique and method, cooking for numerous decoration and reception for such as Paul Bocuse, former president Valery Giscard, Marseille mayor and world renowned leaders
Born in the Ivory Coast and trained as Biologist, I become a chef in New York City working as an assistant of the Honorable French Master Chef Luc Pasquier.
In 2006 I joined KORHOGO 126 , an award winning best 2008 eat-out melting pot restaurant in New York, a 4 stars review by Timeout. I like to share the heritage of my childhood and life in Africa, trough my own blended spices, the nostalgic food and flavors from my ancestors cooking.
In 2003 I created the first recognized African influenced Modern French restaurant at “Les Enfants Terribles” in the lower East Side. It was an immediate success ad an important step in my culinary mission of bringing my native continent in the international cultural world through the discovery of my cuisine.
See you there!]]>
On Tuesday, my friends and I attended a French Quarter Shanghainese themed dinner party in a secret loft space in Ft Greene Brooklyn, and what better hosts for an East meets West dinner than the half-Asian cofounders of Hapa Kitchen: former Momofuku cook Akiko Moorman and Not Eating Out in NY’s Cathy Erway (pictured on right below)?!
Not new to the underground supper club scene, Hapa Kitchen has thrown previous events at BKLYN Yard and a lavish dinner party on location at an organic farm in Queens. With duck as the secret ingredient, this 3rd Hapa Kitchen event titled Paris of the East featured local organic greens from Sang Lee Farms of Long Island, ducks from D’artagnan NJ and wines from Suffolk County NY. You really can’t get any more fresh, local and gourmet than this.
We started off with duck mousse canapés and steamed duck breast stuffed Chinese bread rolls (馒头) with Dijon dressing. Simple, yet amazing. I think I had at least 3-4 each.
Then the dinner started with a five spiced duck pastry and a duck dumpling in cucumber dill sauce. The main dish was a seared duck breast with baby bok choy over herb buttered wild rice. Finally, we finished with spring salad (fresh greens from Sang Lee Farms) with crispy duck and an amazing red bean crème brulée. Yes, excellent wine pairings accompanied each dish throughout the night!
Although on this night I think I would have been way out of my league in the kitchen, I did feel pretty good in the dining room hanging out with 30+ food lovers and famous local food blogging literati including Katherine Goldstein of The Huffington Post, Keith Wagstaff of The-Feedbag and Robert Sietsema of the Village Voice (Keith and Robert both assisted in cooking).
As I finished my crème brulée (and the rest of my friend’s), I began to realize that no matter how famous or fancy the restaurant, it would be very difficult to replicate the fun and intimacy of dining with your friends (and meeting new ones) over amazing fresh gourmet meals like at a dinner party such as this. Now, I especially appreciate the truth behind Cathy’s NotEatingOutInNewYork.com‘s blog – why eat out if you love cooking, eating and hosting? That’s fucking right! Maybe just maybe, look out for a Plate Of The Day.com food event soon.
Sadly, I end with RIP MJ AND FF! Dude, WTF??!! (yeah he’s a freak but legendary music)
Here’s a really easy fruit tart recipe that is great for all the seasonally fresh berries in the summer. (Don’t despair if you are reading this blog post in the winter, as frozen strawberries, raspberries, and blueberries are always waiting for you in the freezer section.)
Tart Pastry Shell Recipe
1 1/4 cups of flour
1 tablespoon of sugar
1/4 teaspoon salt
1/2 cup of butter chilled
2 tablespoons of ice cold water
Mix flour, sugar and salt in a bowl. Cut the butter into the flour mixture then using your fingers, roll the butter pieces into the flour until they are the size of small peas. Place the bowl into the freezer for 5 mins. Meanwhile fill a cup with ice and add water. Take the bowl out of the freezer and add 1 tablespoon to the flour mixture, mix with hands, then add 2nd tablespoon and mix. Slowly form a ball with the flour mixture. If it is too flakey, carefully add a 1/2 tablespoon of water at a time while mixing with the flour mixture after each addition. Finally roll out the flour pastry onto a clean floured surface. Transfer the rolled pastry to a 9″ tart pan and place in the freezer for 20 mins. Preheat oven to 425F. Cover the base of the pastry with foil and using a fork, poke several holes. Next bake in the oven for 8 mins, then remove foil and bake for an additional 8-10 mins until pastry is light brown and crispy. Remove and let cool.
Pastry Cream Recipe (Julia Childs)
I’ve tried various recipes, but I think this basic one from Julia Childs is the best. You can use it for the base of Crème brûlée, tarts, or mix it with heavy whipping cream for the filling for profiteroles.
1 cup of milk
1 vanilla bean split (or 1 tablespoon of real vanilla extract)
4 large egg yolks ( I recommend fresh eggs like Eggland’s Best )
1/4 cup sugar
2.5 tablespoons cornstarch
1 tablespoon of unsalted butter
Pour milk in a medium sauce pan and using the tip of a knife scrape the pulpy seeds out of the vanilla seed and place into the pan (or add vanilla extract). Bring milk to a boil. While heating the milk, whisk yolks and sugar together in a bowl. Add cornstarch until throughly mixed. As soon as the milk comes to a boil, pour a bit of the hot milk into the egg mixture and immediate mix the eggs and yolk to prevent the yolks from cooking. While continuing to mix, pour the egg yolk mixture into the heated saucepan. Continue to mix until the cream begins the thicken. (about 5 mins). Remove from heat and remove the vanilla bean pods. Whisk in the butter. Scrape the pastry cream onto a cookie sheet covered with plastic wrap then seal over with plastic wrap. Place in freezer for 15-20 mins to cool.
1/2 cup of apricot jelly
Microwave apricot jelly until it boils (45 sec). Then pass through a fine mesh seive.
Assemble The Fruit Tart
While the pastry shell and pastry cream are cooling. Wash, cut and dry the fruit. Fill the cooled tart pastry shell with the cooled pastry cream. Freely add the fruit above the cream. Use a pastry brush and glaze the tart with apricot jelly glaze. Sprinkle confectioner’s sugar above tart, slice, serve and enjoy!
New York NY Restaurant Week Summer 2008
NY Restaurant Week ( Summer Edition ) all starts one week from Monday and at the special 3 course prix fixe meals of $24 for lunch / $35 for dinner, you’d better book your reservations ASAP!!
Some notables for this summer’s NY Restaurant Week:
Which restaurants will you be checking out? Place your comment below]]>