Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Chocdoc - Noshing in NYC Again!


Recommended Posts

IMG_5549.thumb.jpg.870c4a18eb504b922d9e2acc39993a94.jpg

 

IMG_5548.thumb.jpg.c9d0019b7714a2ab0db77a92cc55a202.jpg

 

@Alleguede and I are in the lounge awaiting our flight to NYC. Saturday is the Fine Chocolate Industry Association's Summer Elevate Chocolate event. I will likely spend a day at the Fancy Food Show this trip. 

 

Only one specific plan this time - we have reservations for Dessert Bar - Michael Laiskonis's new dessert place inside the bakery Recolte

  • Like 12
Link to post
Share on other sites

So we are sitting on the tarmac awaiting news that we will take off soon. Every plane to NYC today has been late - why we would have left on time...

 

The pilots just arrived from LaGuardia and the think we might leave soon. 

 

Meanwhile they feed us nuts and pretzels 

 

40086A08-E39B-4130-926B-48A55EAC14C0.thumb.jpeg.a9f20dbfaafd42b9b217de673495c5cc.jpeg

  • Like 3
Link to post
Share on other sites
5 hours ago, Kerry Beal said:

Only one specific plan this time - we have reservations for Dessert Bar - Michael Laiskonis's new dessert place inside the bakery Recolte

 

Laiskonis is back on the plate? Great news! Can't wait for your report!

 

 

 

Teo

 

Teo

Link to post
Share on other sites

We made it outside Via Carota - I was prepared to enjoy the salad of Samin Nosrat's dreams - but they suggested we return at 11pm - so that was out.

 

IMG_5561.thumb.jpg.d615ef30998dbe6cb09d95f9844672be.jpg

 

We made our way back through the pre pride festivities towards the North Square Hotel, kitty corner to the Washington Square park, which has a lovely restaurant in it. Quiet enough to talk.

 

IMG_5571.thumb.jpg.e06e74109bf34dd5551974955a5376af.jpg

 

IMG_5570.thumb.jpg.282c4b0db1142d34dc4d62c4ed842679.jpg

 

 

 

They brought warm olives and bread. Not sure what they marinated the olives in - but they were wonderful.

 

IMG_5563.thumb.jpg.f833aa7216501ce2af25d2d755dc5566.jpg

 

I opted for a Cooper's Dream - rye, st Germain and fernat

 

IMG_5564.thumb.jpg.548588263d411eab1150f769178851e1.jpg

 

Pork 'rib steak' for me 

 

IMG_5566.thumb.jpg.b6384d195e8aa2dcdb48f63eccf77bcc.jpg

 

IMG_5568.thumb.jpg.d44d693da6518bdd0e4d70e9cc4949ba.jpg

 

Duck for another.

 

IMG_5567.thumb.jpg.b9da091ea2d27dc20e6312b9810c67a3.jpg

 

Burger for @Alleguede (I'm sure @huiray is laughing somewhere).

 

IMG_5569.thumb.jpg.9b00cdd16ce6e1b8725694f7a683e2e3.jpg

 

Bianca a little surprised to find rice in a tagine instead of couscous. 

 

 

 

 

 

 

 

 

  • Like 15
Link to post
Share on other sites

IMG_5573.thumb.jpg.269425b4ba627b3f88650df411af709e.jpg

 

@Alleguede and his new love hamming it up behind the booth.

 

A tasting table has become standard - and they depend upon it like a pack of hounds once the doors open

 

IMG_5578.thumb.jpg.748c1b753b53b6bb0cb88b1cc60d45b3.jpg

 

 

This year they gave an award to Chris Elbow so featured his chocolate on the bon bon table - then didn't let anyone have any until around an hour and a half into the evening. 

 

 

IMG_5579.thumb.jpg.a66b3095108e4e1562bf82454edb19e6.jpg

 

IMG_5580.thumb.jpg.4c891aeb667b06fa287b7444dd162952.jpg

 

IMG_5581.thumb.jpg.48797c5b5266a79b9e87820f4cb7ee90.jpg

 

IMG_5582.thumb.jpg.a3dbc6d9524bc9fa7ae2f5bb42c4e588.jpg

 

 

  • Like 13
Link to post
Share on other sites

A might peckish after our ordeal at the FCIA - we headed out in search of food - only to discover that the rest of NYC had beaten us to it.

 

We finally settled on the equivalent of the food court at Jose Andres Little Spain in the 'brand new' community of Hudson Commons.

 

IMG_5584.thumb.jpg.526b42a77451a02ef0b2724cd3888175.jpg

 

IMG_5586.thumb.jpg.5e854af89ad235e9dd626bbf71e9fc4f.jpg

 

Cutting our iberico

 

IMG_5588.thumb.jpg.1a753301195366c861af1b6c5dcb83ed.jpg

 

IMG_5589.thumb.jpg.940c2b73837f77d2f77f1cb568582e08.jpg

 

Manchego 

 

IMG_5587.thumb.jpg.013b298f3b08b652a9ebd2118be3e80d.jpg

 

Patates bravas

 

IMG_5590.thumb.jpg.c6115fb79f6c1386ae0576006c2c243a.jpg

 

IMG_5591.thumb.jpg.63f1acfe2c34b181f877683711cd84aa.jpg

 

IMG_5593.thumb.jpg.8e7e2173ee369f478399b92969f3f4b9.jpg

 

IMG_5594.thumb.jpg.5af1700e183afa497c754948192f4b08.jpg

 

 

Edited by Kerry Beal (log)
  • Like 16
  • Delicious 1
Link to post
Share on other sites

This morning we had a fabulous dosa breakfast made by Bhavani’s lovely wife Priya. 

 

0DC1A708-6030-48C4-9B71-23EEEEACF22D.thumb.jpeg.772264e5cd413577c9f7924e11871b3e.jpeg

 

Then a trip off to see the various warehousing and manufacturing facilities that Bhavani has for Diamond Custom Machines.

 

EB51FF2D-B85E-4CB4-9F82-8B1A47DBAEBC.thumb.jpeg.dded9bfe6976b8ee74ba4f6b36290653.jpeg

 

This is his bean roaster (retired) - he now roasts small batches in the oven.

 

 

 

This little baby is a tava with no edges - @Alleguede though it would be perfect when you wanted to heat the two sides of something chocolate to stick them together (and could do double duty as a grill)

 

B98CE7D2-387A-403D-A18D-DD8652E3C424.thumb.jpeg.0a08187ea471dd2b410f179ec486d980.jpeg

 

34EC9D3B-596E-4348-A301-6A09F0F6BA6D.thumb.jpeg.e525f41ea3b18f58fbd7ca9ea9e3e771.jpeg

88C13A03-B248-476E-8498-A687714FB7B5.thumb.jpeg.12db34a63111cd2b2752df644428518b.jpeg

 

Manufacturing the larger DCM machines. Some exciting innovations coming down the pipe. 

 

 

 

3A9AFC32-D10D-4C5C-945F-376FC6F05815.jpeg

Edited by Kerry Beal (log)
  • Like 8
Link to post
Share on other sites

IMG_5626.thumb.jpg.80e47a751cb1ceee3a27802b4de03748.jpg

 

Had to get a picture of Bhavani's chocolate set up in his basement. Of course an EZtemper is a necessary part of it!

 

Our time with Bhavani's lovely family was over way too soon - as we headed back from NJ to NYC.

 

IMG_5603.thumb.jpg.fd89b629a3b052008f295f6c7019e44f.jpg

 

IMG_5599.thumb.jpg.62c02d0a26c7c6e2223da94bbc1391ce.jpg

 

Had to drop in a couple of pictures from earlier in the day after we crossed the first bridge in to NJ and drove though Pallisades park. 

 

1081817600_IMG_56272.thumb.jpg.7dc22b60212d2418e62e9f1952df2e9a.jpg

 

987698721_IMG_56292.thumb.jpg.34a55ffb22949cf9197de151c840f99f.jpg

 

1442931877_IMG_56302.thumb.jpg.4cf1755352dcbadbb36dfe6e98bd7437.jpg

 

The drive back took to Brooklyn for a very quick visit to Kerekes - we had 30 minutes before they turned off the lights and prepared to heave us out.

 

1573453863_IMG_56632.thumb.jpg.5692e98ba55bcbbe966890e19d066a6f.jpg

 

A good dig through the clearance section is always a good idea. The fellows explained that the more stuff we took - likely the better price we would get. So after quoting me a price of $80 for the Martellato melter - after I had added the two silpats, the caramel marker, the box of de Buyer mandoline blades - they charged me $120 for the lot. (Compare at $224 for melter on Amazon, silpats $25 each on Amazon, Carmel marker $130 from their own website, mandoline blades seem to be around $20 each and there are 5 in the box with one missing). 

 

 

 

  • Like 12
Link to post
Share on other sites

Our next step involved dropping off a DCM 20 (which is a rather large melanger) to the Gotham Bar and Grill. We were extremely impressed with pastry chef Ron Paprocki's ability to turn out chocolate from this tiny, tiny, tiny space in the kitchen. 

 

IMG_1986.thumb.jpg.4c45dd056288647163d983281507374b.jpg

 

By now we were getting a little peckish and found ourselves down the street from the Gotham Grill at this great little place Tortaria.

 

 

1463584787_IMG_56382.thumb.jpg.2b5a13a48a7dc376a41afb2b9d43d539.jpg

 

 

634508510_IMG_56332.thumb.jpg.29e97040284effe6762beb3e54123f55.jpg

 

 

 

369939720_IMG_56322.thumb.jpg.ccdd224cb2134738bd7de31e603f597b.jpg

 

Chips and guac.

 

1643273496_IMG_56342.thumb.jpg.ee2351edd2ac1c14a68a606d7e6e8ccb.jpg

 

Esquites for me. 

 

831696671_IMG_56352.thumb.jpg.92fe6c1f12b68a9985901e192e2280e5.jpg

 

Cheese quesadilla for Bhavani. 

 

926248004_IMG_56362.thumb.jpg.f85f508ebdb9893f57e68eaf0ae166ca.jpg

 

Some other sort of quesadilla for @Alleguede

 

2113826927_IMG_56372.thumb.jpg.879398c38191192287fb573dda2b7de6.jpg

 

Braised short rib sandwich for Bianca.

 

  • Like 11
Link to post
Share on other sites

This evening we had the pleasure of checking out Michael Laiskonis's new Dessert Bar - which has been operating for about 4 1/2 months in the Recolte Bakery after hours. 

 

281116701_IMG_56422.thumb.jpg.8ed1589f48e789283936243eac476052.jpg

 

We rushed like mad to get there for our 7 pm reservation - were only about 5 minutes late - then got the reminder of my 7:30 reservation on my phone! So had a chance to walk around the neighborhood a bit. Noted the roadies outside the Jackson Brown concert happening next door.

 

Started with a cup of tea - no milk this time - an oolong.

 

1958831252_IMG_56442.thumb.jpg.646a433bff635d4e398e17d460e54e28.jpg

 

Neglected to get a picture of the menu - we asked Micheal to just give us chef's choice. 

 

1672706776_IMG_56452.thumb.jpg.af2024d148642535fe22b912ba4a8e35.jpg

 

Carrots and peas. A pea crumble, carrot sorbet and browned butter 

 

1704442319_IMG_56472.thumb.jpg.7313187c335e6d91423d4a900bf1876b.jpg

 

Yuzu tartlet - ginger cream - the candied shiso was the perfect touch.

 

1895738541_IMG_56502.thumb.jpg.59d8665e75cef37fdbc49f36a37e1ff3.jpg

 

One of my favorites - Butter Popcorn choux

 

1050659156_IMG_56512.thumb.jpg.2da5a206581bee70c7cf12917c39ff41.jpg

 

1284634462_IMG_56522.thumb.jpg.08230f45c0c43f1675a706400c6e7940.jpg

 

1743605367_IMG_56532.thumb.jpg.9de4445bb495706fea48bc7d0d456038.jpg

 

These 3 were the 'main courses' - salted caramel theme, hazelnut theme and black sesame theme. I didn't get the details down - suffice it to say they were all quite amazing.

 

795736120_IMG_56582.thumb.jpg.d9ce587da02578dbf746c8b0d7c8bae3.jpg

 

and of course the magnardises - pistachio financier, a caramel filled cookie and a PDF (grapefruit perhaps - I've forgotten)

 

338579991_IMG_56602.thumb.jpg.55721c8ee3ebd162ad1e509fceac0a08.jpg

 

Bianca and I - quite replete!

 

Edited by Kerry Beal (log)
  • Like 14
  • Thanks 1
Link to post
Share on other sites
8 hours ago, Kerry Beal said:

Our next step involved dropping off a DCM 20 (which is a rather large melanger) to the Gotham Bar and Grill. We were extremely impressed with pastry chef Ron Paprocki's ability to turn out chocolate from this tiny, tiny, tiny space in the kitchen. 

 

IMG_1986.thumb.jpg.4c45dd056288647163d983281507374b.jpg

 

By now we were getting a little peckish and found ourselves down the street from the Gotham Grill at this great little place Tortaria.

 

 

1463584787_IMG_56382.thumb.jpg.2b5a13a48a7dc376a41afb2b9d43d539.jpg

 

 

634508510_IMG_56332.thumb.jpg.29e97040284effe6762beb3e54123f55.jpg

 

 

 

369939720_IMG_56322.thumb.jpg.ccdd224cb2134738bd7de31e603f597b.jpg

 

Chips and guac.

 

1643273496_IMG_56342.thumb.jpg.ee2351edd2ac1c14a68a606d7e6e8ccb.jpg

 

Esquites for me. 

 

831696671_IMG_56352.thumb.jpg.92fe6c1f12b68a9985901e192e2280e5.jpg

 

Cheese quesadilla for Bhavani. 

 

926248004_IMG_56362.thumb.jpg.f85f508ebdb9893f57e68eaf0ae166ca.jpg

 

Some other sort of quesadilla for @Alleguede

 

2113826927_IMG_56372.thumb.jpg.879398c38191192287fb573dda2b7de6.jpg

 

Braised short rib sandwich for Bianca.

 

That's hilarious - I was 2 doors down from you this weekend - we went to the fish taco place for lunch on Saturday!

  • Like 1
Link to post
Share on other sites
46 minutes ago, teonzo said:

So @Alleguede got married and we haven't seen a single photo of the marriage???

 

Thanks for the photos of the Laiskonis desserts, impressive stuff as usual!

 

 

 

Teo

 

Don’t put the cart before the horse! No wedding so far

 

 

Link to post
Share on other sites
  • Similar Content

    • By Drew777
      I'm a Brit. I'm also a closet Frenchman.  To cap it all, I'm happily retired in Bangkok, the city of a street food culture that's second to none. The Thais are healthy and slim. I'm just this side of alive and far from slim. Lockdown has me fantasizing about my days working in London, Paris and New York, an existence, if one could call it that, revolving around gastronomy of one kind or another. They paid me, not so very much as it happens, to do what I enjoy doing most in life. We all get to do it, but I was one of a fortunate few who made it his metier. Well all that's in the past now, but I still dream of my time in Paris when lunch was a tad short of 2-hours, little-known local bistros remained affordable until the day they were discovered by La Bible (Michelin Guide) and the students were revolting - this was the summer of '68, for heaven's sake. Someone should open bistro here in Bangkok with a table d'hote of Soupe a l'Oignon gratinee, Blanquette de Veau, a stinky Epoisses and Tarte Tatin to finsih with creme fraiche. Ah, it's back to lockdown and pad Thai. 
    • By KennethT
      I was thinking of doing a food blog of my recent trip through parts of New Zealand's south island.  Most of the food we had was nothing spectacular, but the experiences and various scenery we had over the trip were amazing.  Is there any interest in this?
    • By Melania
      It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauce, oh and don't forget something sweet for dessert...this truly is la dolce vita.
       
      My thoughts are soon interrupted by an unwelcome "chiuso" sign on the door of my new favorite deli. The blinds are closed and the friendly owners are nowhere in sight. The reality of having my favorite pasta dish for lunch was slipping further and further away.
       
       
      What a nightmare! How can this be?
        A local passing by must have noticed my frustration.   "Signorina, è riposo. Tutto è chiuso!"
        Of course! How could I forget about the sacred Italian siesta?
        A siesta or riposo, as most Italians call it, is a time of rest. This time is usually around midday, or the hottest part of the day (very inconvenient if you're craving a bowl of pasta.) No one can really say where the tradition of the siesta originates, but many say it's all about food (no surprises there really).
        For many Italian families the main meal of the day is lunch. This heavy meal in the middle of the day is attributed to the standard Mediterranean diet: A minuscule breakfast of a coffee and pastry , a heavy lunch and an evening meal around 10 o'clock. The logic is that after such a heavy meal one would surely be drowsy and need to rest, no one can work efficiently on a full stomach!
        Post offices, car rentals, supermarkets and even coffee shops (in some smaller towns police stations too) all close their doors for a riposo. Everything comes to a standstill as every Italian goes home to kick of their shoes, enjoy a homemade lunch with family and bask in the Italian sunshine for three to four hours. This is serious business. One would not dare work for 8 hours straight. After their riposo most businesses open again around 4 o'clock and stay open till 7pm. Its the perfect balance between work and play and does wonders for your digestive system!
        "Grazie!" I thanked her for the reminder. The midday sun started to become unbearable. The streets had cleared with only a few tourists braving the midday heat still around. I thought about the strawberries I bought from the market earlier that week. Strawberries for lunch on my shaded balcony and maybe a nap afterwards sounded like my perfect riposo. The pasta will have to wait till 4.
               
           
    • By KennethT
      OK.... here we go again!!!  While this post is a bit premature (we don't take off until around 1:30AM tonight), I am extremely excited so I figured I'd just set up the topic now.  As in previous foodblogs, I may post a bit from time to time while we're there, depending on how good my internet connection is, and how much free time I have... but the bulk of posting will really get started around July 9th - the day after we get home (hopefully without too much jetlag!!!)
    • By KennethT
      Happy New Year!  I'm sitting at the gate waiting for my flight from Saigon to NYC connecting through Taipei so I figured this would be a good opportunity to get started... But this is just the intro- the rest will gave to wait until I land about 22 hours from now, sleep for about 12 hours, then get my photos in order! We had a great week enjoying beautiful weather, taking in the frenetic yet relaxed street life and eating some amazing local food...
      Our flight here was on EVA Airline and was very pleasant and uneventful. Our flight from Nyc to Taipei left around 12:20 AM on the 24th. I love those night flights since it makes it very easy to get a decent amount of sleep, even in coach. EVAs food is quite good eith both Chinese and western choices for dinner and breakfast, and they came through several times with snacks such as a fried chicken sandwich with some kind of mustard. I think I had 4 of them!
      Once I get home, I'll continue posting with pics from our feast in the Taipei airport.... Spoiler: those who have read my Singapore foodblog from July may see a slight trend...

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...