Tuesday, November 24, 2009
Sunday, November 22, 2009
Lest you begin thinking that your hostesses at Gastronomista are overly obsessed with the golden days of Hollywood, we would like to dispel all such suspicions now and freely admit: we are lovers of cinema, period. Old and new, good and bad, great and sometimes, terrible. And if it's got great food, well... if you don't know us by now, dear readers, you never will.
So, we bring you our first still-in-the-theaters edition of Hasta La Feast-a: Fantastic Mr. Fox
One of our favorite books growing up is now one of the most fun movies in wide release right now. When a book makes an 8-year-old curious about washing down a goose paste filled donut with hard apple cider, I dare say the author's done a pretty bang-up job of making your mouth water with the written word. It's something we ladies at Gastronomista strive for daily, and Roald Dahl's gifts in that department weren't stale chips. Reading Boy: Tales of Childhood, we yearned for freshly poached, brilliantly spotted flounder. Reading Matilda we pined for Ovaltine and fried tomatoes. And who, reading The BFG, hasn't been at least mildly curious about the taste, and promised side-effects, of frobscottle?
This was, of course, in no small part due to long time Dahl illustrator and cohort Quentin Blake, whose fantastically whimsical line drawings helped bring Dahl's story to life.
Have you ever seen a fox more overjoyed? And Fantastic Mr. Fox is not only a fantastic book, but boy has it got some fantastic food. Director Wes Anderson has stuck to the spirit of the thing even while adding his own touch, and the result is simply the most delicious film of the year. (sorry, Julie and Julia.)
Hungry after the movie? Maybe some scrambled dregs will hit the spot.
Friday, November 20, 2009
The Holiday season is quickly approaching, but thankfully there are chestnuts in the markets to make everything just a little bit better. We like them roasted in the oven, in our Thanksgiving stuffing, or from a street vendor. Delicious!
They've even got Paula Deen.
Thursday, November 19, 2009
Skies with cumulus dotting the blue
But now in November
I’m still an Iced Coffee Club member
Even when white after Labor Day has long been taboo
In case your insatiable thirst for iced coffee can actually be reigned in, check "Is It Iced Coffee Weather?", which calibrates your exact location and weather, and takes all the guess work out of the equation for you.
Wednesday, November 18, 2009
Tuesday, November 17, 2009
Jeroboam – 4 bottles – 3 L
Rehoboam – 6 bottles – 4.5 L
Methuselah – 8 bottles – 6 L
Salmanazar – 12 bottles – 9 L
Balthazar – 16 bottles – 12 L
Nebuchadnezzar – 20 bottles – 15 L
Monday, November 16, 2009
Wicker basket? Check. Two-seater convertible, the perfect hue of blue? Check. Cliffside view overlooking the French Riviera? Check. Cary Grant? Check, check, check. But the most important lesson of all? A truly royal lady always swoons with sandwich in hand.
Veit and Hillier describe their project best:
Never Wilting Flower Project flirts with the idea of momento mori, observes the ephemeral interconnectedness of objects and draws upon Northern European Baroque painting as inspiration to create small universes and tableaux that are not only beautiful but also challenging in their imagery and formal compositions.
Although we have not yet seen teasers, we know they are diligently working away on their next body of work. They have won a studio space through the Lower Manhattan Cultural Council, and we are sure that their sculptural subjects are only going to become more elaborate and more delicious. We are very excited to see more of your stunning still life photographs - keep up the amazing work ladies!
Falcinelli and Castronovo Frank of Frankies, Spuntino, and Prime Meats
image Via The New York Magazine
So this got us thinking - how does one prepare Marrow? We decided it must be a slow cook - expecting hours of heat and much patience. After only a wee bit of research, we discover that the Marrow preparation that we so loved is Anthony Bourdain's chosen Last Supper - but from St. John, the London restaurant founded by Fergus Hederson (of Nose to Tail Eating: A Kind of British Cooking, The Whole Beast, Nose to Tail Eating, and Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook). We found the recipe via Serious Eats.
Roast Bone Marrow and Parsley Salad
- serves 3 -
Adapted from My Last Supper by Melanie Dunea.
12 three-inch (7 1/2-centimeter) pieces veal marrowbone
1 bunch flat-leaf parsley, leaves picked from stems
2 shallots, peeled and very thinly sliced
2 tablespoons (30 grams) capers
2 tablespoons (30 ml) extra-virgin olive oil
Juice of 1 lemon
Coarse sea salt
Freshly ground black pepper
Toasted bread, for serving
1. Prepare the bones: Put the bones in an ovenproof frying pan or roasting pan; place in a 450°F (230°C) oven. Depending on bone thickness, roasting should take about 20 minutes. You're looking for loose and giving marrow, but marrow that's not yet melted away.
2. Prepare the parsley salad: While bones are roasting, lightly chop the parsley and mix it with the shallots and capers. Just before serving, dress salad with the olive oil and lemon juice; salt and pepper to taste.
3. Serve the dish: Don't completely season this dish before serving; let the diner do the last-minute seasoning. To eat, scrape the marrow from the bone onto the toast; season it with coarse sea salt. Place a pinch of parsley salad on top; eat immediately.
There's a new San Francisco based Chocolate company called TCHO that really has us squirming. Packaging based on currency! Perhaps soon to be obsolete, the bills are a rich source of inspiration.
Sunday, November 15, 2009
Sustainable Wine Tour
Saturday November 21, 2009
8 am - 6 pm PT
$85 - Transportation Included
Friday, November 13, 2009
This clip from The Seven Year Itch showcases the perfectly classy, high-low pairing of Champagne... and potato chips. Nobody opens a bottle of bubbles quite like La Marilyn.
The above help wanted ads are brought to us via NicolePete, who writes, "One more reason I'm glad I wasn't around in the 30's. Women's wages ranged between $4 and $6 dollars a week while some men's were $15 a day. Rental property was about $25 a month. I found these ads in a 1935 Minneapolis Journal newspaper (now the Star Tribune) The paper was found in the back of an old mirror in my basement."
Thursday, November 12, 2009
Ok, ok, we admit it: We have a huge, gigantic girl crush on you.
I mean, just look at you...
Interview of Ms Core at The Moment.
Go see her show, on now:
Gallery at Hermes
691 Madison Ave, New York
November 12 - December 11 2009.
Wednesday, November 11, 2009
Since Francois Payard's Upper East Side restaurant closed, we have been aching for his beautifully composed verrines, each an elegant and decadent suprise that would make any woman feel flushed. The fourth floor of the store has been flecked with chocolate brown and gold, and every corner is overflowing with gorgeous and extraordinary chocolate confections. This is all after you've passed through three floors of diamonds, pearls and jewels.
Pushing forward the themes of sexiness, design, empowerment, and timeless beauty, Mauboussin has also teamed up with photographer Herve Haddad on this incredible ad campaign:
One of our favorite artists, Will Cotton , has collaborated with Katy Perry . Mr Cotton acted as Art Director for the video California Gurl...
We first learned of New York-based artist Will Cotton when Restaurant Daniel's Pastry Chef, Dominique Ansel , constructed a sugar ribbo...
Beer, rap moguls, men... all communities we know and love, but those which can seem like overwhelming swirls of chaos and information, and w...
Ok ok ok, we admit it. We love Katy Perry. A modern day pin up girl ( Vergas would be envious), who's got the whole world always won...
We were recently asked what our favorite food scenes from movies are - and somehow, this hostess drew a blank. Of course, the next day we w...