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Chocdoc - Noshing in NYC


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Tonight dressed in our Sunday finest (make that the jeans and the shirts we wore to the Fancy Food Show) we attended a cocktail party hosted by Valrhona. It was on a roof top terrace attached to a beautiful old building.

 

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A mixture of white chocolate, boiron passion fruit purée and rum was poured through the chute into the glasses. 

 

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Many little apps were served - this might be the only one I caught a picture of. Balanced as it was on my G&T so I could use the other hand to get the picture.

 

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Chefs Poirier and Salphet made a variety of sweet treats for us - macarons, tarts, sables, financier and caramel panna cotta.

 

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A modeling agency had been hired to act as servers and bar tenders. So there were many striking young men milling around.

 

 

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There were some other choices as well - someone was cooking nice pieces of foie gras.

 

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Cheeses, breads, duck breast confit, duck rillettes and pate with foie I apparently missed catching on camera 

 

 

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And when you are balancing food on your drink glass - you lose your pate!

 

 

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4 hours ago, Kerry Beal said:

Exactly what I was thinking that Anna and I have to do when we are up north!

 

 

I'm not so sure about this.  

Goat cheese +sweet stuff?  

Maybe if it were very salty. 

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3 minutes ago, gfweb said:

I'm not so sure about this.  

Goat cheese +sweet stuff?  

Maybe if it were very salty. 

Humbolt Fog is like the richest cream cheese ever! The combination was quite lovely when I tasted it. Like a more solid creme brûlée 

Edited by Kerry Beal (log)
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Awfully late at night - we weren't hungry when we walked home from the cocktail party - but around 10:30 decided we were.

 

Following @gfweb's suggestion that you can never go wrong with pizza in NYC we hit the joint around the corner (Ray's) and grabbed a couple of slices.

 

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Also following advice - we picked up some Junior's cheesecake.

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9 hours ago, Kerry Beal said:

Following @gfweb's suggestion that you can never go wrong with pizza in NYC we hit the joint around the corner (Ray's) and grabbed a couple of slices

I like gfweb, but that is the dumbest suggestion I've ever heard ( along with his trolling "overrated" comment). :B

 

Problem is, nyc, like most other cities, tends to shut down too early, especially on a Sunday night when it's a million degrees out.

Mitch Weinstein aka "weinoo"

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It was a million degrees out! Gotta say though - I suspect the worst NYC pizza is better than than the best chain pizza at home.

Edited by Kerry Beal (log)
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44 minutes ago, Kerry Beal said:

 

My Johnny Iuzzuni swag.

 

You call that swag? No pen? No notebook?😂

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

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1 hour ago, weinoo said:

I like gfweb, but that is the dumbest suggestion I've ever heard ( along with his trolling "overrated" comment). :B

 

Problem is, nyc, like most other cities, tends to shut down too early, especially on a Sunday night when it's a million degrees out.

 

Don't recall saying that you can never go wrong with NYC pizza.  I've had some bad slices.

 

I do recall saying that the pizza in Penn Station is the only thing I'd eat there.

 

And I like @weinoo

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6 minutes ago, rotuts said:

Wow !

 

Johnny Iuzzuni

 

doesn't mess around

 

of course  I know nothing about those chocolates

 

but the presentation is First Rate  !

Indeed - presentation is everything - I'm anticipating that they will taste as good as they look. I particularly like the sealing wax.

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Just now, gfweb said:

 

Don't recall saying that you can never go wrong with NYC pizza.  I've had some bad slices.

 

I do recall saying that the pizza in Penn Station is the only thing I'd eat there.

 

And I like @weinoo

Oops - I misremembered what you wrote - but I was not disappointed with the slices we got. I think the stuff we got in Penn Station was better but these were still quite suitable for middle of the night food.

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5 minutes ago, Kerry Beal said:

Indeed - presentation is everything - I'm anticipating that they will taste as good as they look. I particularly like the sealing wax.

Agreed.  Sealing wax ups the presentation appeal.

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2 minutes ago, Kerry Beal said:

Indeed - presentation is everything - I'm anticipating that they will taste as good as they look. I particularly like the sealing wax.


I like that too. Of course, I wouldn't be surprised if the packaging for that set cost at least as much as the bars inside cost to produce but he's in a market and at a level where he can price accordingly. Packaging appears to be my next frustration now that the battle to find a mold I could live with has ended.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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Lunch was brought in to the lounge just as we were leaving CF995436-B009-4544-9F0E-14CB726B3AF5.thumb.jpeg.a6a80e6e089403b8cd27f3b846a71dac.jpeg

 

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Not sure all those gas inducing foods are a wise idea!

 

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A snack was served on the flight.

 

Lost a pocket knife and a corkscrew to TSA both of which were in my carryon on the way down.

 

 

Edited by Kerry Beal (log)
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1 minute ago, Kerry Beal said:

Lost a pocket knife and a corkscrew to TSA both of which were in my carryon on the way down.

Damn!  The one you carried back-and-forth forever?

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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