markabauman

It's ironic that Mario Batali was featured prominently in a NY Times article yesterday: Restaurants Stop Playing Hard to Get I had a very bad experience a while back, not at one of his restaurants, but another famous one in NY, recently closed, though under different chef/owner. My reasonable explanation of disappointment (hardly a complaint-maybe I should have been more vocal) was met with indifference and contempt. A nicely composed letter to the chef/owner was ignored. This, however, was before the recent financial crisis hit. No matter how good a place is, it's a little difficult for me to accept the concept that the restaurant is doing you a favor for you're being there and for taking (often a significant amount) your money. On a trip to NYC this past weekend, however, we did seem to experience what was mentioned in the Times article at another restaurant. It was our first visit to this midtown place, so I don't know what the normal level of service is. The front desk, the waiters, the manager were all extremely helpful and attentive with excellent food and wine selections. So there is an upside apparently of many places that are trying much harder.

AP article on Rainbow Room closing

Grazie mille. I will experiment with different ratios of the farro, "00" and maybe some fine semolina, mixed with egg, etc.

I recently picked up some Farina di Farro from Umbria in a local Italian market here in NY. I've used whole farro before for salads, "farrotto", etc., but not the flour, which I would probably use to make pasta, presumably mixing it with some "00". Anybody use this product before, and if to use for pasta, in what kind of ratios? Thanks.

We found this place totally fortuitously. We were on our way to a wedding in NYC from upstate NY, staying in Fort Lee. The plan was to stop in Ridgewood to have lunch at Sakura Bana, after hearing good things about them, here and elsewhere. After an excellent lunch, we were walking across the street to our parking space, when we noticed an Italian market (we were on our way to shop at Jerry's in Englewood, our usual stop when down in NJ). We noticed some "Jerry's" price labels on some of the products and asked the manager of the store about it and explained the affiliation with the original store. He asked us if we were familiar with restaurant, which we, of course, were not. He gave us a quick tour and invited us back on another trip. which we plan to do. Does anyone know (I forgot to ask), if they have a wine list or are BYOB? Forgot where I was at lunch-we had tea, but would have enjoyed some beer, which I noticed other patrons taking out of the brown bag they carried in. Thanks.

The Daily Gazette (Schenectady) has reported that Dinosaur may be coming to NY's Capital Region: Daily Gazette article-Dinosaur Barbecue

Actually had a decent mole-dark, chocolate like mole on chicken recently during my trip to SA at El Mirador. I believe the server said they had a cook from Oaxaca.

Muchas gracias! Did see the puffy taco throwdown with Bobby Flay. Not enough days... but will go back some time. Intrigued by the CIA's program down there.

Quick report: we did get to Mi Tierra for breakfast; was adequate; wouldn't have returned for any other meals. Didn't get to La Reve, but had excellent food/wine/service at Las Canarias, Citrus at the Valencia Hotel with a group, Pesca for some excellent fish/shellfish. For Tex-Mex, think our favorite was Rosario's. El Mirador, La Fogata were decent. Went to La Paloma Blanca, which was highly recommended, but were disappointed and I'm not sure it was worth the long taxi ride from the RiverWalk area where we were staying. Went with a group on a river dinner cruise, which I think was a mistake. We could have taken a boat cruise (which we did during the day and was excellent), had a dinner on the RiverWalk and spent a lot less money for much better food. I won't mention the name of the restaurant that catered, but I'm sure the food served at the restaurant itself was superior to that served on the boat. Can anyone recommend some favorite taquerias for our next trip? Someone did recommend El 7 Mares for seafood, but didn't have time to get there.

I saw the recommendation for Mi Tierra. Any other places for a good Tex-Mex breakfast, e.g. huevos rancheros, etc.?

Something I made this past weekend-probably Sicilian inspired, but might be an adaptation of a recipe I might have seen somewhere: Sauteed some sliced red onion, then garlic, added some chopped fillets of anchovies, then pepperoncini. Had already cut up a head of cauliflower into florets; parboiled then cooled. At this point, add to pan and saute the florets. Added currants (dried, soaked in water to reconstitute-but could use raisins), toasted pignoli, then the cooked al dente pasta (sometimes use bucatini/perciatelli, but this time just used regular spaghetti, which worked fine). Mixed some saffron with a little of the pasta cooking water and added to pan. Topped with mollica (toasted bread crumbs, sauteed in olive oil in which a little crushed garlic was added for a few minutes, then removed. No cheese.

This video has been floating around the internet for some time; it's obviously satirical and a bit tongue-in-cheek. Apparently, the two "customers" are a well-known (in Japan) comedy duo. My problem is, I'm not sure what, if any, of the content is for real. For example, they show the custom of pouring a beer between two people, with the pourer saying "O mah, mah, mah" and the receiver of the beer saying "O toh, toh, toh" Is this for real or something they made up? In any case, the video is pretty funny, if not instructional.

This may be a side issue relative to most of the above discussions, but I'm wondering if it is similarly related to some of the schools other apparent direction and problems, and that is regarding the Enthusiast's continuing education program. I am a long-time serious amateur who had enjoyed taking classes over the years. It appears that most of the classes have disappeared in favor of different forms of their Boot Camp experience, which I have avoided, as my perception is that they either too elementary or focused on giving the participants a wannabe chef experience. I always did feel, however, that the classes did focus on many of the school's professional goals that they transmitted to the enthusiasts-e.g. mise en place, sanitation, organization, timeliness of service, presentation, techniques, etc. which to me were more important than any recipe learned that day. The single day Boot Camp courses are longer, but way more expensive and less interesting than before. There seems to be less and less of interest for the serious amateur. So again, not to divert the tone of the above discussion, focused on the professional graduates and the current pro student's situation, I still can't help wonder if the situation regarding the Enthusiast's program doesn't reflect the same inner turmoil and problems facing the school today. Hope everything works out for the best.

Boston Globe article about Max London's

I received the following PM from the restaurant and it clarifies a lot: "Hi Mark, Chef Gary has been in Kentucky spending time with his Grandkids and family since January. The crew in the kitchen is all his and so is the menu. Gary is presently working on some wonderful Charity food projects in KY and we are just waiting out for the economy to turn around so Chef Gary can return to work on our future projects full time. "

I just went, believe it or not, to Trader Joe's for the first time. Actually, it was in Paramus, NJ, but I can easily understand the disparity of opinions expressed heretofore. Got some yogurt, cheese, chips, nuts, etc. One big disappointment, after doing so much shopping these past years at local farmer's markets, and even in our local chain grocery (Price Chopper) is the amount of wasted packaging. But then, that's a problem in many markets.

I will be at Max London's early this Wednesday (5:30) for dinner.

OK, thanks; that explains a lot. The way the server mentioned "Gary is no longer with us", in hushed, cryptic tones made it seem literal. Glad to see he is alive and well. We did find it a little uneven.

We are not familiar with other restaurants in the immediate area, although we saw a few interesting looking places in Ridgewood that we wanted to find out more about. Still haven't made it to nearby Sakura Bana. Probably would try somewhere else if we had the opportunity to stay and eat in that area again. Suggestions?

Fred Plotkin's book was revised and re-published in 2007. We mainly used that book and Osterie & Locande d'Italia on a recent trip. It was reassuring to ask local people for recommendations and find that often their choices were also represented in either/or/both books (without telling them first).

Not sure if I've missed something. Although we are frequently up and down Route 17 en route to NYC or visiting family in NJ, we rarely have the opportunity to stop and dine there. We were to lunch at SOB a while back and we returned for dinner last night. As I did the last time, I brought just for appropriate fun and enjoyment a bottle of 1992 Silver Oak Cab. Last time there, Chef Gary came out, we discussed the food and we shared our wine with him. Last night I mentioned to the server that we would like to do the same thing and she simply said "Chef Gary is no longer with us". Didn't pursue the comment. The menu appears very similar and many dishes are labelled as "Chef Gary's .....", etc. Anyone know?

I like all of the above, but especially like "Italy for the Gourmet Traveller" by Fred Plotkin. Was more than just a restaurant guide-gives information on local food shops, regional cuisine, dishes, wine, etc. Was most helpful during a recent trip to Basilicata/Puglia, but covers all regions.

Will be in that area next Friday with six family members (all adults) around lunch time. Any suggestions for lunch? Some of the group will be staying at the Brooklyn Bridge Marriott, but we can travel anywhere. One or two might want lighter fare. Thanks.

Pepper's Deli has reopened. I believe a cousin of the previous owner now runs it. According to the article in the Saratogian about Lanci's Ristorante closing, the Lanci's themselves will launch a new venture in leading food and wine tours to Italy, most specifically to the region of Le Marche, little known to most tourists in terms of place and food. It promises to be an "insider" tour introducing the participants to places that otherwise would not be known, discerned or available to the usual tourist. I'm waiting to hear more details, but seems a little intriguing, as I'm not usually a "tour" person. I recently read Franco Romagnoli's "Italy, the Romagnoli Way" and it certainly presents an off the beaten path, less travelled, more interesting, more local approach to travel in Italy.

Leonard Lopate, on WNYC public radio in NY has some wonderful guests talking about food, wine, restaurants, etc. It's a general talk show, so you have to go through the recent archives to find the downloadable podcasts of food-related shows, but it's easy to do and worthwhile.