336 Commercial St
Provincetown, MA 02657
I was kind of surprised and relieved to find Tiny’s Local Natural Food Restaurant among the many deep fried fish and chip stands and gimmicky bars on Commercial St in the heart of Provincetown. Perched above the 2nd floor, Tiny’s is a casual self service restaurant that offers a great view of all the activity below on Commercial St and healthy amazing meals at reasonable prices.
We started off with one of the specials – a horseradish and potato crusted cod over a bed of pan fried beets, spinach, shallots and quinoa ($22). It seems like a simple dish but it was delicately prepared and the spicy salty crunchy radish and potato crust contrasted well with the supple soft sweet beets.
I got an order of their Thai Beef Salad. Again, a very simple dish but the flavors really screamed out – probably a lot to do with the fact all the vegetables are locally sourced from organic farms on Cape Cod.
Tiny’s unfortunately does not have an alcohol license yet (and the BYOB got revoked) but they do have many all natural juices and teas. Oh and why is it called Tiny’s? Because, well it is kind of tiny. To get to the bathroom, you have to walk through the kitchen. But don’t let that discourage you; it’s definitely a great respite from the craziness of Commercial St in ptown.]]>
Got your plans set up for Labor Day weekend yet? No!?? Go check out the Parked NY Food Truck Festival on Governer’s Island this weekend on Sunday. It’s free to take the ferry and it’s free to attend the event. The food? Not free, but it’s going to be a stellar food truck line up and well worthwhile!
Some of the food trucks confirmed for the parked food truck festival so far include:
Jamaican Dutchy Food Truck, Rickshaw Dumpling Food Truck, Green Pirate juice Food Truck, Joyride Truck, Red Hook Lobster Pound, Van Leeuwen Artisan Ice Cream Food Truck, Halo Berlin, The Cinnamon Snail, Kelvin Natural Slush Co Food Truck, Hermelinda Mexicana and more!
WHEN : Sunday, September 5th
WHERE : Colonel’s Row @ Governors Island
DOORS : Noon – 5pm
COVER : Free!
RAIN DATE: Sunday, September 26th
Ferry Schedule Link: http://www.govisland.com/html/visit/directions.shtml
I checked out Governer’s Island last week for the Jazz Age Lawn party – it was awesome. If you have a bike, bring it along. It’s a great way to check out the entire island. Governor’s Island is kind of shaped like an ice cream cone. Colonel’s row is runs West East across the island at the upper (bottom of the ice cream scoop) portion of the Island. Enjoy!! These NY Food Trucks won’t disappoint!]]>
Food Cart Location: Corner of 52nd and 6th Ave (NW Corner)
Hey! Did you know today is World Vegetarian Day???
“To promote the joy, compassion and life-enhancing possibilities of vegetarianism.”
In the spirit, a few colleagues and I checked out the new 3 week old Vegetarian Food Cart on 52nd and 6th. I know what you are thinking – another salad cart? Another dry veggie burger? No, actually it’s pretty good stuff here. The owners are from Mexico and they get their vegetables fresh (not organic) and cook up a large variety of 100% vegetarian dishes. They also offer an oatmeal breakfast menu.
I selected the 4 course meal option ($6) and chose from the selection, the fake veggie chicken (mushrooms), the scrambled tofu (tofu with light tumeric flavoring) , a veggie burger patty (rice lentils soy protein) and the brown rice. Of the four courses, the scrambled tofu was my favorite. The fake veggie chicken was so so and the burger patty was good. My vegetarian friend was quite happy about this cart. With the amount of dishes available and the 4 course combination it totally expanded his vegetarian lunch meal midtown universe. (At the moment I forget the stats formula using factorials to give you an exact number of combinations). Enjoy World Vegetarian Day!
Not a vegetarian? Check out the $.10 wing special Mondays and Weds at Croxley Ales 2nd and B.]]>
191 Bedford Ave
Brooklyn, NY 11211
718 599 2547
To celebrate our completion of the Spring Liver Cleanse diet we went to Bliss Vegetarian Cafe in Williamsburg Brooklyn. Just a block from the Bedford L train stop, Bliss gets a ton of foot traffic and it’s usually quite packed and lively – kind of reminds me of places I went to back in my Berkeley days on Telegraph Ave. I tried the famous bliss bowl which is blend of steamed vegetables, seaweed, sweet potatoes, bean of the day, organic brown rice and choice of tofu tempeh or soba noodles with choice of creamy dill, lemon tahini miso, carrot ginger or peanut sauce ($9). It was pretty good but LOL after cooking vegan for ourselves for 20 days it still didn’t blow our minds away as we expected. But for the price it’s great vegan vegetarian. Brunch and sandwiches also look quite enticing if you’re looking for something beyond a bowl of salad.]]>
After 19 days of being a vegan/vegetarian for our Spring Liver Cleanse Diet (just 2 more days to go), we’ve become quite the salad experts. One way to spruce up any salad is to add your own fresh roasted red beets. In the past, I’ve used store bought canned and store bought prepared red beets but they pale in comparison to the deep colors and earthy tastes of fresh roasted beets. There’s really no reason why you should ever buy canned or prepared red beets.
Fresh red beets can be found at your local farmers market and most grocery stores. They are sold with and without the leaves. To prepare, take a sharp knife and cut the red stalk leaves off the top. Rinse off the exterior of the beets and wrap in foil. Place on a cookie sheet and bake for one hour at 400F. Remove from the oven, allow to cool and then using a paper towel, rub and remove the outer skin of the beet. Cut and add to your salad, or eat with some salt. You can also throw them into a blender to use as a base for soup or a vegetable drink.
As for the beet leaves, you can cook them much like spinach. After soaking and washing, I like to stir fry them with a bit of minced garlic and yellow or red peppers. Enjoy!]]>
Well the liver cleanse diet is going pretty well this week. The food and the diet is actually the easy part, the difficult part is fitting in social situations. For example the diet calls for no alcohol so last week when we had an office party at work to welcome a new team to their workspaces everyone was downing cold beers while yours truly was knocking back bottles of water. It however auspiciously turned out to be good thing though because when one of the paraffin wax burners under the buffet tray full of enticing churros (which I couldn’t taste) flipped over and started a small fire on the table, I was able to put out the fire with my water and save the office! Besides that incident, it also sucked when my friend Rolo visited and I ended up drinking OJ and 2 bottles of Perrier during our small bar crawl in Brooklyn. On the upside I did quite well playing poker the other night. Much to the credit of my sobriety, I played several solid hours of Texas Hold Em against my coworkers and came out winning the first game. Dude, just 7 more days to go! Seriously I don’t really miss eating meat (I can eat chicken and fish as of day 8), nor the starch really although yes a toasted bagel or a scone and cup of coffee (no caffeine allowed) would be something to die for.
In the meantime, here’s a quick recipe that’s quite easy to make.
Roasted butternut squash with pear arugula frisée with garlic lemon vinaigrette dressing recipe
Roasted butternut squash
Soak, rinse and dry arugula and frisée. Peel and cut pears.
Garlic Lemon Vinaigrette Recipe
1/3 cup of olive oil
Juice of 1/2 – 1 whole lemon (depends on how lemon-y you want it)
1/8 teaspoon of sea salt
Stir or place in a glass jar with solid lid and shake vigorously till vinaigrette emulsifies. Pour over salad. Eat with roasted butternut squash.
Well folks as I turn the corner on my last week of the Spring Liver Cleanse, I feel that apart from having to win back my friends as I make up for all the social activities that I’ve avoided over the past few weeks, I still believe the Spring Liver Cleanse has been well worth it so far. I had the side benefit of losing about 5 lbs by now, sleep much better and feel more alert.
Next weekend we are planning an Easter brunch to kick off the end of our liver cleanse. Some of our gracious friends are bringing bottles of champagne to help celebrate. I’ll definitely need to work on that tolerance again, but maybe a super clean liver will help that!]]>
I think my stomach has seriously shrunk. For breakfast just a fruit shake made from a banana, 4 strawberries, handful of blueberries, 1/4 slice of cantaloupe, special Standard Process protein powder, 3 ice cubes and 12 oz of apple juice. It was all I had till lunch. For lunch 1/2 cup of lentils and salad. Dinner, 1/2 cup of lentils, some grilled asparagus and red peppers and salad. Dessert, half of an avocado.
Salads, yes are getting a bit boring but like everything else with this cleanse you just have to get a little creative. Here’s an easy one made with 4 ingredients but has a ton of flavor. You can combine it with some leafy lettuce to add more weight or slice up an avocado for a treat.
Tomato red onion basil olive oil recipe
3-4 vine ripe tomatoes
1/4 of a red onion
5 -6 medium sized basil leaves
Dice the tomatoes, thinly slice the red onion into paper thin slices, roll the basil leaves together and slice into small strips (chiffonade). Mix in a bowl and drizzle a bit of olive oil, crack some coarse black pepper and top with sea salt. Delicious!]]>
Almost a week on the liver cleanse diet. It’s going quite well, but getting a little tired of cold salad. When the weather gets warmer, it will be a lot easier for sure. In the meantime, roasting vegetables seems like the way to go. Here’s my Die Brücke (great exhibit at the Neue Galerie now) inspired colorful dish.
Lavishly pour a few tablespoons of olive oil on a foil covered baking pan. Roll asparagus over the oil. Arrange cut red peppers. Sprinkle with diced garlic. Sprinkle sea salt and coarse ground pepper. Bake in oven at 300F for 15-20 mins. Enjoy!]]>
Day 4 of the Standard Process Liver Cleanse. Honestly I really thought this would be a much more excrutiating diet than it has turned out to be (so far). On the down side, it’s really tough to see your coworkers eating bagels (no grain allowed), drinking coffee (no caffeine allowed), eating burgers (no meat allowed), or drinking wine (no alcohol allowed). On the upside, I feel a bit more alert, probably lost about 3 lbs already, and sleep better. (FYI/TMI: thanks to the all vegan diet without grains, and all of the fruit and vegetables (fiber), I pretty much go to the bathroom many many times per day).
Create Your Own Vegetarian Meals
What to eat? Well, you just have to get a little creative. We made this easy recipe with 7 ingredients.
Garlic (3 cloves minced)
Ginger (1/2 teaspoon minced)
Sea Salt / Coarse Ground Pepper
Slice butternut squash into 2 lengwise and clean out the seeds. Apply a light layer of olive oil and then sprinkle sea salt and coarse ground pepper. Place squash into a baking pan filled with one inch of water. Place in oven and cook at 350F for one hour or until golden brown. At this point, remove the butternut squash from the oven and enjoy with a spoon. OR dice the butternut squash and stir fry with garlic ginger, olive oil and spinach. It’s awesome and easy!
I honestly never thought I could go without meat for 4 days but here I am writing this blog post, but I do miss grains however. God how I would love to just have a toasted bagel with butter and honey right now!]]>
For more information and reservations:
When was the last time you enjoyed the comforts and intimacy of a house dinner party while dining on a gourmet meal as if you were out at a restaurant? Unless you have friends that happen to be exceptionally talented chefs (and those that tend to invite you into their homes and cook for you) then the odds are probably quite slim. Sorry, Thanksgiving and takeout don’t count. Last Saturday, thanks to a tip from my coworker Yaron and his fiancée’ Sarina, I was fortunate enough to be among the few guests at an ‘underground’ dinner party in Williamsburg where I was able to have amazing food and meet some really interesting people. What’s an underground dinner party? Recently featured on Anthony Bourdain’s show No Reservations, special dinner parties are a popular option for local chefs to practice and try out their latest creations with select guests within the comforts and privacy of someone’s home. The legendary James Beard, was known for his elaborate dinner and cocktail parties where he showcased his latest recipes. At 4 Course Vegan, it’s actually not so underground and as you can enjoy Chef Matteo’s latest vegan creations in his loft space every Saturday evening by just booking reservations through his website www.4coursevegan.com. Because it is in the comforts of his home, the dinner experience provides an opportunity for a much more intimate setting than any restaurant. That night, I met some amazing guests at the party including the owners of the Cobble Hill French bistro/bar Bar Tabac, and two really fun and talented artists who happen to be curating an art show appropriately named the ‘Edible Complex’ at Paloma Gallery Greenpoint next Wednesday Feb 6th 8pm (60 Greenpoint Ave) that explores the special relationships and meanings of food through art. A four course gourmet feast will be specially prepared by Top Chef Star Camille Becerra. Stay tuned for more details!
As the name 4coursevegan implies, all food is 100% organic and vegan. Chef Matteo has been creating delicious meals for his guests for that past 5 years not just as a way to supplement his savings towards a future restaurant, but also as way to share and introduce great tasting vegan meals to the public through his love and passion for cooking. He hopes that through the intimate dining experience guests who are most likely not vegetarians or vegans for that matter would gain a greater sense of appreciation for pure whole foods that don’t put animals at harm.
As you know, I’m neither a vegetarian nor a vegan but to tell you the truth if I was able to cook and eat the meals that I tried that night, it would definitely make it a lot easier to become one. Because Chef Matteo features a new menu every week and at just $40 with a BYOB option, I’m definitely going to be returning to try out more and more of his amazing creations. See you there!]]>