Night Out with the Spring Street Social Society

A few weeks ago I was invited to join the Spring Street Social Society for one of their latest dinners in partnership with Stella Artois.  

Empire Oyster - A Hedonistic Oyster Feast

Last weekend I was invited to the Empire Oyster event at the Maritime Hotel - a hedonistic feast of all you can eat oysters for New York’s Oyster Week.  The event was hosted by Thrillist, and featured restaurants such as the BLT Fish Shack, The Blue Water Grill, Crave Fishbar, Soju Haus, The Liberty NYC, and The Monarch Room.

21 Club Wine Cellar with Tanqueray Old Tom

I recently went to the most gorgeous dinner in the legendary wine cellar in the 21 Club in Manhattan - hosted by Tanqueray to celebrate one of their new limited edition releases, Tanqueray Old Tom.  For those of you who are not familiar with the 21 Club, just know that it is a New York institution.  The website lists the preferred tables of celebrities such as Ernest Hemingway, Rod Stewart, George Clooney, and Bill Clinton, so pick your table wisely.

San Miguel - A Casa Dragones Old Fashioned

Friends tell me tomorrow is National Tequila Day.

I generally dislike the media machine that is fake media holidays, but for Tequila Day, I'll make an exception.  That, and I just haven't gotten around to sharing one of the best cocktails I've had this year!  (I know, I'm holding out on you.  I'm sorry.)

At the Casa Dragones Blanco launch in April, Jim Meehan designed four spectacular cocktails using the exceptional tequila (read my review here).  The San Miguel was my absolute favorite - so simple, so clean, and so crisp.  I could drink this cocktail daily until the end of my days.  It's that good.

Big Apple Film Festival and Bourbon

Tomorrow, November 6th, kicks off the Big Apple Film Festival here in New York City!  Hosted at Tribeca Cinemas, the Big Apple Film Festival celebrates indie films made here in New York, and a selection of films from around the world.  Bulleit Bourbon is a sponsor of this year's event, and has invited Gastronomista to participate in their interactive influencer program, which means, I'll be out and about at this year's festival drinking Bulleit and watching the indies.  Keep an eye out on Twitter and Instagram for sneak-peeks into the festival, and to hear about my favorite films from the festival.  Not a bad way to spend the week.

If you're interested in the Big Apple Film Festival - visit their website for showing schedule and tickets.

xx

A Night Out - Wine Tasting on the Hudson

We were recently invited out onto the mighty Hudson for a wine and cheese tasting sunset cruise hosted by Classic Harbor Line New York.  There's nothing quite like escaping the hot sticky streets of New York to the open air.  Summer can be very wonderful in this city, you just have to know how to make it so.

 
We met the Yacht Manhattan on Pier 62 of Chelsea Piers, and we were off.  The pairing of the evening was Sparking Wines of the World and Cheeses That Love Them, created by Miss Wendy Crispell.  How delightful, and absolutely perfect for a late summer evening. 

We started off with a welcome glass of Brotherhood Winery Blanc de Blanc from New York to warm up our palates.  Already charging North on the Hudson, we were on our way.  The sunset was upon us, the sky pink and purple, and Manhattan's skyline lighting up accordingly.

Then the cheese arrived.

Why, Hello There

Our first pairing featured the Szigeti Gruner Veltliner Brut, from Austria and a creamy Valancay goat cheese from Loire Valley.  We were instructed to first taste the wine - crisp and almost citrusy with a touch of almond in the nose, then taste the cheese - creamy with a slightly sour kick, and then taste them together.  The combinations were delightful, the clean flavors of the wine cut through the creaminess of the cheese, highlighting the citrus notes in each.

Ash Covered Valancay Beauty

The second pairing was St Hiliare Blanquette Limoux from Languedoc, France, and La Tur, a sheep/goat/cow cheese from Piedmont, Italy.  The wine was dry, yet creamy, with sweet flavors of citrus and apple, compared to the creamy, almost ice cream like La Tur.  This was one of my favorite pairings of the evening, creamy, decadent, and delicious.

The third set of the evening featured Marques Gelida Exclusive Cava Reserve, a blend of Macabeo, X-arello, Parellado, and Chardonay, from Penendes, Spain, served with Gallego, a cow's milk cheese from Galecia, Spain.  Followed by a pairing of  Jean Bourdy Cremant du Jura, a sparkling Chardonnay from Jura, France served with Delice D' Bourgogne, another cow's milk cheese from Burgundy, France.  This cheese was another one of my favorites, probably because it is a Triple Cream, 75% butterfat, making it "unapologetically rich", with a little bit of funkiness due to the mold rind which gives it the flavors of almost a mushroom.  It paired very nicely with the Jean Bourdy, which was a bit citrusy, mineraly, and a touch nutty.  

At this point patrons were out on the ship's deck, watching the final bits of the sunset, taking photos, and staring mouths agape at the magnificent Lady Liberty.  She's a lovely one.  The city was sparkly off in the distance, and the salty air complimented by our glass of sparkling Chardonnay.  We were not exactly in a hurry to get back on shore. 

The last pairing was the most surprising of the evening; a pour of Cleto Chiarli, Grasparossa di Castelvetro Lambrusco from Emilia Romangna, Italy, with Capra Sarda, a sheep's milk cheese from Sardinia, and a nice piece of dark chocolate.  Yes, you read that correctly, chocolate.  The flavor combinations were exquisite.  It was almost as though the dark chocolate made the fruitiness of the wine more evident, and when paired with the cheese, it becomes irresistibly creamy.  This pairing was so decadent, so surprising, and something we would love to try for a desert course at home.

Cheese & Chocolate, Who Knew?

It was a fabulous night to say the least.  All of the pairings were delicious and interesting to say the least, and they were all supplemented with information about the history of the wines, technique of making, and flavor notes by our hostess, Wendy Crispell.   Be warned, you'll be spoiled in a second, imagining your daily commute on this fabulous 1920's era yacht - greeted each night by a glass of sparkling wine, off to your mansion up the Hudson. 

xxG

Classic Harbor Line 

http://www.sail-nyc.com/

Manhattan Cocktail Classic 2012 - A Hedonistic Night Out At The New York Public Library

While traveling to Rome on more than one occasion, we would find ourselves often wondering, how did those Romans live in Ancient times?  We’ve heard the rumors: wildly decadent, epic festivities that carried on for days, rich with leisure, food, and of course, libation. 

photo by HLC

Well, Ladies and Gentlemen, Ancient Rome has come alive again - in the form of the Manhattan Cocktail Classic (minus the leisure, this is New York after all).  For five event-packed days the city celebrates one of New York’s favorite creations: The Cocktail.  The kick-off Gala is a Celebration of Hedonism - mountains of freshly shucked oysters, surrealist displays of charcuterie and tiki-skewers, themed photo booths, numerous live bands, troupes of 20’s dancers, and most importantly, 30,000 hand-crafted cocktails.  Hosted at the grand New York Public Library, the Gala is one of the most anticipated events of the year, this year selling out in only a few hours.

Surrealist FoodScapes

This year the MCC partnered with ClearHart Digital to provide Near Field Communication wrist bands (the future is now, people) so that the 3,500 party-goers could track all the cocktails they tasted.  Monday morning we get the report from TastingTable.com - when we all vaguely remember all that was lost in the boozy-swirl of MCC’s decadence and excess.  Thank goodness for technology.

The Glass Slipper & Blushes of The Hudson

Patrón Served in Carved Cucumbers

We started out on the ground floor - this year the main hall glowed with red lights - perhaps signaling the debauchery to follow.  We sipped on Patrón’s summery cocktail that was served in carved cucumbers, a bottled carbonated Campari Negroni created by Theo Lieberman of Milk & Honey and Lantern's Keep, Lillet’s Glass Slipper, and one of our favorites of the evening, the Isle of Indigo (not for the faint of tongue) a spicy coconut cocktail made with Arizona Piña Colada and Ty Ku Shochu. 

Isle of Indigo

Carbonated Negronis - photo by HLC

In every reading room, corner, stairwell there was a different event happening.  Buffalo Trace had a bluegrass band with the incredible Rick’s Picks’ pickled beets with ginger.  The Virgin Atlantic room featured DJ Herbert Holler of The Freedom Dance Party and scantily clad women wearing the Union Jack as capes.  The cocktail elite were all there - renowned bartenders, industry insiders, and cocktail connoisseurs, all toasted a beautiful spring evening with cocktail after cocktail.  Women wore glamorous evening gowns and feathery fascinators, and the gentlemen dressed dapper suits and bow ties.  New York, we love you when you dress up.

Handcrafted Ice

McGraw Rotunda

Upon arriving at the 3rd Floor we were wowed by the incredible ceiling of the McGraw Rotunda - not a bad place to party, we say.  The Moonlighters played and we sipped Limoncello.  In the grand reading room on the 3rd floor Maison Premiere served Absinthe Martinis and hand shucked oysters.  This labor of love was much appreciated as we slurped the briny delights topped with caviar.

Absinthe Martini and Fresh Oysters Topped with Caviar - Don't Mind If I Do...

The Moonlighters - Breathtaking

 
Off in the corner we had a spicy jalapeño cocktail with Ginger Beer and Tito’s Handmade Vodka.  This firecracker had some crying for mercy, but we savored every drop.  More photo booths - ladies and gents posed with the taxidermy bear, and one busty male model for Xanté Pear Cognac - photos automatically posted to the Manhattan Cocktail Classic Facebook page. 

I Tickled the Bear...He was Upset

Somehow this year felt less crowded than last - there were more rooms open, more places for people to stop and enjoy the live music and live entertainment.  Equally impressive were the light installations that danced across the walls of the library - old black and white films distorted across archways, short films of dancers doing the Charleston, and deco patterns lit the hallways guiding us to ever-more cocktails.

Follow the Light - More Booze That-A-Way...

The basement always seems to be a hidden away room - this year the “cocktail club” had a live band and bars flanking the dance floor.  A new comer surprised us this year, Sorel, a liquor made with Cloves, cassia, ginger, nutmeg, Pure Cane Sugar, and Moroccan hibiscus that is made in Red Hook Brooklyn.  Surprisingly tasty on the rocks.  Another cocktail we enjoyed was the Bénédictine Frisco - with Bénédictine Liqueur, Rye whiskey, lemon juice, and a liqueur soaked cherry.

Boozy Snowcones!

Another one of our favorites this year was the POM Islander snowcone.  We had more than one of those - after all, we need the antioxidants to undo some of the damage after a night of such excess.  By the end of the night, the glassware was running out, and so people flocked to the Patrón popsicles, which were a delicious, boozy treat at the end of a wonderful evening. 

Want more? 

Angostura has us covered: The Manhattan Cocktail Classic Gala in 60 seconds:













Still want more?  Tickets are still available for events this weekend, purchase them here: The Manhattan Cocktail Classic.


xxG

A Taste of Fashion Week - Buddakan & Imitation of Christ

This week we were invited to attend the Imitation of Christ preview of their F/W 2012 collection at the ever-epic Buddakan.  The show was dramatic and romantic - highlighted with a magician who made birds appear, women disappear, and awed the audience with flames.  We were impressed.

We've always loved Buddakan - a spectacular space that juxtaposes light and dark, compressed bar spaces with grand double-height dining rooms, taxidermy birds with wax covered bird candle holders.  The lighting is always fantastic (a mark of a well designed restaurant if you ask this girl) for everyone wants to look amazing while dining out.

As one could expect, there was much excitement in the air - models stood (with much strength and perseverance) for 2 hours as bloggers snapped photos, editors meticulously noted, interns tweeted, and yet the magician continued to entertain.  We were seduced by the romantic dresses (specifically that stunning red number), big, messy-yet-lady-like hair, and dramatic eyes all under the massive chandeliers of the main dining room.  Ah, how we crave.  

As we lusted for silk frocks we sipped on champagne spiked with fruit, nibbled on dumplings filled with Edamame, and ate bites of charred beef to name a few of the delicious appetizers that were passed around the crowd.

We continue to be so obsessed by the Edamame dumplings that we did some google research to turn up the recipe!  It sounds rather simple, and we will be making them tonight for our Valentines Day Feast.

Recipe: Edamame Dumplings
Michael Schulson, Previous Executive Chef, Buddakan
Brian Ray & Yang Huang, Current Executive Chefs

Edamame Filling:
3 cups edamame
1/2 pound butter
1/2 cup cream

25 store-bought wonton wrappers

Preparation

In water, cook the edamame until tender. Strain and puree with the other ingredients. Refrigerate the filling overnight until firm.

Put a teaspoon of the filling on a wonton skin; brush with water and fold in half to seal. Steam 5 pieces of the dumplings until tender, approximately 5 minutes.
Serving Size

Makes 25 pieces

**We could taste some Truffle when at Buddakan, so we will be adding a very light touch of Truffle Oil for some extra oomph.

The Library

Recipe via MSNBC

Not Your Typical Tonic

We are ladies of the G&T - perhaps a leftover from our days spent in England.  It's one of our staple cocktails, always classy always refreshing.  But more often than not, after a few we feel more of the syrupy quinine than the gin, which is a damn shame if you ask us.

We were recently invited to try head bartender Linden Price's new libations at Madame Geneva - a refreshing new take on the G&T, made with homemade tonics.  Yes, that's what we said.  Homemade tonics.  [swoon]  For those of you who are not familiar with Madame Geneva, it is a handsome side bar of the restaurant Double Crown, soon to be Saxton and Parole - a gem of a bar that is sexy and sophisticated at the same time.  A perfect place to settle in over a proper cocktail!

Mr Price pairs Gins with homemade tonics, each one carefully developed to compliment the flavors in each distinct gin.  We had the Plymouth Gin cocktail with a lemongrass and lemon tonic that was light, refreshing, and yet had the bite we were yearning for after a long day.  It is clear that this is a very special creation - not the typical two ingredient stuff that comes out of a gun or a can.  These tonics take weeks to make, a tedious process, but one that yields a product that is natural and more healthy than its sugary counterpart.

It got us thinking - how difficult could it be to make our own tonics?  We did some searching around the internets, and found this recipe from Imbibe Magazine:

Homemade Tonic

4 cups water
3 cups pure cane sugar
3 Tbsp. quinine (powdered cinchona bark; available in some herb stores or online)
6 Tbsp. powdered citric acid (found in the bulk section of most well-stocked grocery stores)
3 limes, zested and juiced
3 stalks lemongrass, roughly chopped


In a medium saucepan, bring the sugar and water to a boil until the sugar dissolves, then turn the heat down to low.  Add the quinine, citric acid, lemongrass, lime zest and lime juice. Stir well and simmer for about 25 minutes, until the powders are dissolved and the syrup is thin and runny. Remove from heat and let cool. Strain out the large chunks through a colander, then filter through cheesecloth or coffee filters to refine. This step can take a while—and many filters—as the bark is a very fine powder, so be patient. Remove from heat and let cool. Strain out the large chunks through a colander, then filter through cheesecloth or coffee filters to refine. This step can take a while—and many filters—as the bark is a very fine powder, so be patient.  Funnel the syrup into sterilized glass bottles, cover tightly and store in the refrigerator for up to several weeks.

British Troops taking their daily Quinine - as will you

Before you dash off to make your own making your house Tonic - here are a few tips from Mr Price himself:


“The key to making your own tonic is to get your hands on good quality, full flavored quinine. Generally speaking good health food stores and naturopaths stock quinine and personally I prefer when it comes in the liquid form.”


“Beware to start small with the quinine - it is a big full flavor, and very bitter.  The more you put in, the less subtle your other flavors will be.  However, you rely in that edge to make the tonic water what it is!”


“Then essentially it is about you creating the flavor profile you like.  Personally I love the aromatics of lemongrass, grapefruit zest, lemon peel, orange blossom, rose, cucumber, mint.  But you can really take this in any direction.  Especially with fresh herbs.”

All this aromatic talk has us lusting for one of his creations as we type!


Side note: we're super excited for the opening of Saxton and Parole - the new AvroKo restaurant on the Bowery.  Those graphics are not messing around.

Craving a G&T?  So are we.

Madame Geneva
4 Bleeker Street
New York, NY 10012
212-254-0350

Louis Royer: Just Like Honey

Earlier this week we were invited to a fête for a cognac tasting at Daniel Boulud’s legendary four star restaurant, Daniel. The event was hosted by Louis Royer, a cognac distillery founded in 1853, and located on the banks of the Charente River in Jarnac, France. Louis Royer is an award winning distillery with master blender Laurent Robin and Master Selector Jérôme Royer at the helm making quite an impeccable collection of cognacs.

We were greeted at the bar with four ambrosia-like cocktails all prepared by master mixologists, which was quite the jump start for what turned out to be a fantastic evening.

We started off with the Commes Les Français made by Jonathan Pogash of The Campbell Apartment: Louis Royer Force 53, Combier Orange Liqueur, Lillet Blanc, Passionfruit Juice, a rinse of Pastis, and topped with champagne.

Then we were off to the Marina Cay, by Richard Boccato (of Dutch Kills and Weather Up), Louis Royer Force 53, Fresh Lime Juice, Maple Syrup, and Campari. Cocktails were complimented by Duck Terrine with Sicilian Pistachio, Rose Petals Poached Rhubarb, Black Cardamom Gelee, with Young Musclin bites being passed like little jewels on silver trays. We, lovers of the libation and terrine, were already in heaven at this point.

We were then escorted into the private dining room of Daniel, where we sat down to a tasting to the Louis Royer Cognacs. We started with the Louis Royer VSOP Préférence, a cognac that reminded us of an aged bourbon - cherry, stone fruits, vanilla, with floral notes.

We then tasted Force 53 - which comes in at an astonishing 106 proof (53% alcohol). It was surprisingly smooth with flavours of vanilla, nutmeg, honey, and full of fruit.

Our final tasting was of the Louis Royer XO, which was the superior pour, with layers of tobacco, anise, honey, cherries, blackberries and vanilla.

Both the Force 53 and the XO won the Gold Medal at the 2011 BTI International Review of Spirits Competition, so dear reader, it is clear that we were being taken care of very well.

Perhaps you know as much about cognac as we did at the beginning of this fête, which was nothing. So we’ll break it down for you. Cognac is named after the town of Cognac, France, and is a type of Brandy. Cognac is classified by its distillation and aging process and is strictly monitored by the Appellation d'Origine Contrôlée. Cognac must be made from specific grapes (Ugni Blanc), must be distilled twice in copper pot stills (also known as an alembic), and must be aged for at least two years in Oak barrels with wood from Limousin or Troncais. The double distillation process yields the appropriately named eaux-de-vie (waters of life), which is a clear liquor and is roughly 70% alcohol. During the aging process the cognac picks up its legendary caramel coloring and honey flavouring from the wood of the barrel. Water and alcohol evaporate at different rates and after two years the cognac reaches roughly 40% alcohol by volume. Each barrel is then blended or married with other barrels by the master taster (maître de chai) to produce a consistent cognac for bottling and distributing.

As avid bourbon drinkers, we understand this perfectly, the rules, the regulations, the standards of quality. (Bourbon must be aged in a new charred oak barrels, have a 51% corn ratio to its grain mixture, and aged for two summers.) We also understand that a good spirit must be aged for many years, and so we know the kinds of chemical magic that can happen in a barrel over say, two decades.

Unlike whiskey, cognac is given quality grades to indicate how long the spirit has aged in the barrel. The 3 most common grades; VS is the youngest usually 2 years in cask, VSOP (Very Special Old Pale) is traditionally aged 4 years, and XO is Extra Old, which varies from 6 years to 20 years.







Nectar of the Gods

Similar to this post, the evening continued. It was announced that each course would be complimented by a cognac cocktail, which produced cries of delight from the guests.

Our favorite course of the evening was complimented with the Spice is Nice (created by Jonathan Pogash) - Louis Royer Force 53, Trader Tiki’s Cinnamon Syrup, Ginger Syrup, and Fresh Lime Juice garnished with a slice of lime and dusted with Cayenne Pepper, which was served with the Mousseron and Maine Lobster Ravioli, Sauteed Lambsquarters, and Pink Peppercorn.

See below for the entire menu - in it’s mind blowing glory:

We were then invited to take a peek at the impeccable kitchen, which we have heard many stories about. It is clear that Chef Boulud considered every detail when building this restaurant, from the art in the dining rooms, to the sea foam tiles in the kitchen, to the glassware and cutlery - no detail overlooked. The kitchen was very focused, humming as plates were executed and sent out to the guests; and everything that came out of that kitchen had to be exquisite.

Although the kitchen was seemingly very calm, it was very apparent how passionate everyone was for the food - its quality, preparation, and presentation. There are only a handful of chefs in the world on Daniel Boulud’s caliber in the world - and we were honored to have the opportunity to meet him after the event.

So with this, we leave you with recipes of our favorite libations. We continue to be in awe of what can be made from the spoils of the earth - and what an exquisite spirit can be made from grapes and wood. Quite remarkable, if you think about it. We doubt that this particular ambrosia will make you immortal (although you may feel immortal after a pour of that XO), but after such a fabulous evening, we’re coming to believe all we need is right here on earth.

. . . . .


Little Dusty created by Richard Boccato

1 ½ oz Louis Royer Force 53
½ oz Pear Liqueur
A few dashes of Chocolate Bitters

Build in a rocks glass over a rock of ice
Garnish with a Long Lemon Twist

Honey Bee Sling created by Chad Solomon & Christy Pope of Cuff and Buttons

1 ½ oz Louis Royer Force 53
½ oz Blume Marillen Apricot Eau de Vie
½ oz Freshly Squeezed Lemon Juice
½ oz Honey Syrup (2:1)
¼ oz Marie Brizard Apry
1 dash Angostura
Top with Soda

Shake and strain into a Collins Glass
Garnish with an Apricot Slice and Honey Bee Essence (Nutmeg, Black Pepper & Yellow Mandarin)

Spice is Nice by Jonathan Pogash

2 oz Louis Royer Force 53
½ oz Trader Tiki’s Cinnamon Syrup
½ oz Ginger Syrup
¾ oz Fresh Lime Juice

Shake with ice and pour over an ice-filled old fashioned glass
Garnish with a Lime Wheel Dusted in Cayenne Pepper





. . . . .