Food News

AM NY covers department store dining

Bobby Van the restauranteur who began the restaurants of the same name died on Tuesday in obscurity as a taxi driver in Long Island. He was forced out of the business years ago.

Gingerbread on Broadway gives visitors an opportunity to see the masterful gingerbread house creations of student teams from East Coast culinary schools. Entries will be on display in the Broadway Lounge on the 8th floor of the Marriott Marquis from December 3 to 17th with judging taking place on December 3 at 11 a.m.

Eldridge Street Synagogue

The Eldridge Street Synagogue was the first big synagogue build on the lower east side for Eastern European Jews. It opened in 1887, but by the 1950's its membership began to dwindle as members moved to otehr parts of the city and America and the sanctuary remained empty for 25 years from 1955-1980. In the 80's a restoration movement began and in 1996 it was designated a National Historic Landmark. On Sunday December 2, the synagogue will be reopening as a museum dedicated to cultural and educational programs celebrating more than a century of jewish life in America.

This has particular personal significance for me as I recently found out that my grandfather Samuel Silver was Bar Mitzvahed at this synagogue and along with my great grandfather and other relatives is listed among the original congregants in the 1920's and 1930's.

Pimp My Bike

This has to be the craziest hobby I've ever heard of.

The Bodega Chef: Celebrity Edition

On the tails of New York Magazine's new celebrity recipe search, this week's Bodega Chef will adapt some celebrity chef recipes for the bodega shopper.

As a reminder...
Here are the rules: Any meat, any spices, the rest of the ingredients must be available from one of the bodegas within a 3 block radius from me.
sidenote: I typically keep chicken and ground beef or turkey in the freezer and I have a pretty decent collection of spices.

The Bodega Chef: Celebrity Edition menu:
Appetizer
Black-Olive Tapenade by Jimmy Bradley (The Red Cat)

Main Course
Chicken Satay Jean-Georges Vongerichten (Spice Market)

Dessert
Candied Citrus in dark chocolate by Francois Payard (Payard Patisserie & Bistro) with Lemon Gelato by Meredith Kurtzman (Otto Enoteca Pizzeria)

Recipes adapted for Bodega shopping-

Black-Olive Tapenade by Jimmy Bradley (The Red Cat)

2 cups pitted Kalamata olives3 cloves garlic, minced2 teaspoons fresh lemon juice3 tablespoons parsley1⁄4 cup extra-virgin olive oilSalt and freshly ground black pepper

Chop the olives and garlic into a rough paste in a food processor. Transfer the mixture to a bowl, stir in the lemon juice and parsley, drizzle the oil over the olives, and stir until all the ingredients are evenly coated. Season to taste with salt and pepper. serve on toasted baguette slices or other bread

Chicken Satay Jean-Georges Vongerichten (Spice Market)

Peanut Sauce
1⁄2 teaspoon peanut oil or vegetable oil
1 teaspoon red curry paste (ommitted if don't have it, or replace with any combination of the following spices you do have turmeric, cumin, coriander, chili powder, cinnamon, cloves, cayenne, black pepper, bay leaves, ginger, nutmeg, onion, garlic, and celery seed. real red curry recipe here)
1 teaspoon sugar
1⁄2 cup coconut milk available at most ethnic bodegas
1⁄2 cup coarsely chopped, roasted peanuts (you can just use Planter's)
1 teaspoon soy sauce

Heat the oil in a saucepan, and cook the curry and sugar over low heat until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce.

Spice Paste
4 tablespoons finely chopped shallots (replace with onions, scallions, or a teaspoon of onion powder)
3 tablespoons ground roasted peanuts
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1⁄2 cup coconut milk
1 tablespoon condensed milk
1 tablespoon light brown sugar
2 tablespoons Thai fish sauce (omit if you don't have and replace with 1 teaspoon soy sauce)
1 tablespoon whiskey
Pinch salt

In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.

Chicken
Omit the skewers and pound chicken breasts until thin then coat with spice paste, and season with salt and pepper. Broil until lightly charred on one side, then turn to cook the other side Approx. 5 minutes or less per side. Do not overcook, or the chicken will become rubbery. Serve with peanut sauce.



Candied Citrus in dark chocolate by Francois Payard (Payard Patisserie & Bistro)
Use whatever citrus fruits your bodega provides...
1 orange
1 lemon
1 lime
1 grapefruit
2 and 1/3 cups granulated sugar
4 tablespoons light corn syrup
12 ounces bittersweet chocolate (preferably Valrhona or Callebaut), finely chopped

Prepare the rinds in advance.
Slice each fruit in half, squeeze out the juice, and remove and discard pulp. Stir together sugar, corn syrup, and 4 cups water in a medium saucepan. Bring to a boil. Add the citrus peels, and place a saucer on top to keep them submerged. Cook for 5 hours just below the boiling point. (Use a flame tamer to keep the temperature down.) After 5 hours, the syrup will be twice as thick as when you began. Transfer peel and syrup to a bowl, and set in the refrigerator overnight. (Candied peel will keep in the syrup for one year.)

Drain the peel, scrape out most of the pith, and cut into 1/4-inch strips. Dry on a rack for 2 to 3 hours. (They must be thoroughly dry before you begin dipping.)

To temper the chocolate: Melt 8 ounces of the chocolate in a bowl on 50% in microwave in 1 minute increments until smooth or in bowl placed over simmering water until it will feel warm when touched to the lips. Remove the bowl of chocolate from the heat, and dry the bottom. Using a spatula, stir in the remaining chocolate. When it has all melted and no lumps remain, reheat the bowl until it feels warm on the lips again. Remove from heat.

To coat: Dip each fruit strip into the chocolate, coating three quarters of the strip, and place on a parchment-lined cookie sheet. Reheat the chocolate if it cools and stiffens. Allow the dipped citrus to set in the refrigerator for about 30 minutes.

Lemon Gelato by Meredith Kurtzman (Otto Enoteca Pizzeria)
4 cups milk
Zest from 8 lemons
1⁄2 vanilla bean or 1 teaspoon vanilla extract
1 1⁄2 cups sugar
10 egg yolks
Pinch salt

Heat the milk in a saucepan to a simmer. Put the lemon zest and vanilla bean or extract in a bowl, and add the hot milk. When cool, cover and allow to infuse for about 8 hours or overnight in the refrigerator.

Strain the milk into a saucepan, add half the sugar, and bring to a simmer. Whisk the egg yolks with the remaining sugar until combined. Gradually dribble the hot milk into the egg yolks, half a cup at a time, whisking, to heat the yolks without cooking them. When all the milk has been added, cook the sauce over medium heat, stirring continuously, for about 4 to 5 minutes or until the sauce is thick enough to coat the back of a spoon and leave a trail when a finger is run over the spoon. (Don’t overcook the eggs; doing so will change the flavor of the gelato.)

Stir in a pinch of salt, and strain into a heatproof bowl set over ice. Cover, and refrigerate for at least 6 hours or overnight.

Transfer to an ice-cream machine, and process according to directions. Or use baggy-method.

baggy-method ice cream making:

6 tablespoons rock salt
1 pint-size Ziploc plastic bag
1 gallon-size Ziploc plastic bag
Ice cubes

Fill the large bag half full of ice, and add the rock salt. Seal the bag and shake a little.
Put cream mixture into the small bag, and seal it.
Place the small bag inside the large one and seal again carefully.
Shake until mixture is ice cream, about 5 minutes.
Wipe off top of small bag, then open carefully and enjoy!


Some other bodega friendly celebrity recipes:
Main Course: Chicken with Preserved Lemon and Rosemary by Laurent Tourondel (BLT Steak) Main Course: Rack of Lamb with Candy-Cane Crust by Wylie Dufresne (WD-50)
Dessert: Maple Butter Baked Seckel Pears by Ilene Rosen (The City Bakery)
Dessert: Chocolate Brownies Claudia Fleming (Gramercy Tavern)
Dessert: Roasted Pineapple with Pistachio Ice Cream by Eric Ripert (Le Bernardin)

Celebrity Chef Wannabe

If you're anything like me (you probably aren't), you'd be more likely to trade celebrity chef cards than baseball cards and more likely to say I want to be like Batali than like Mike. New York Magazine has just made it easier to try and be just like your favorite chef. They have added a searchable recipe database to their website including recipes from some of New York's best chefs. Some highlights below:
Basic tomato sauce from Mario Batali
Candied citrus in dark chocolate from Francois Payard
DB Burger “west” from Daniel Boulud
Heirloom tomato and watermelon salad from Geoffrey Zakarian
Bo Ssam from David Chang
Roast Rack of Lamb with a Rosemary-Parmesan Crust from Laurent Tourondel
Spicy Peanut Chicken Breast with Napa Salad from Jean-Georges Vongerichten
Tuna-Wasabi Wonton from Jean-Georges Vongerichten
Goat-Cheese Panna Cotta with Bacon Syrup and Cashews from Wylie Dufresne
Waldorf-Salad Stuffing from Thomas Keller
Spice-Rubbed Pork Tenderloin with Horseradish-Maple Glaze from Bobby Flay

A Shack Update

To follow up on the last post about the Shake Shack staying open through the winter, the NY Times has the following details:
The hamburger and hot dog grills at Shake Shack in the southeast corner of Madison Square Park will sizzle throughout the winter this year, except for Dec. 22 to Jan. 2. Heaters will toast the outdoor seating area. Takeout will also be available, with phone orders accepted and a $25 minimum, but no delivery: (212) 889-6600.

NASCAR In New York

Gothamist reports that NASCAR will be celebrating the end of their season with Champions Week, which includes a "victory lap" in Manhattan. People working on Broadway, 42nd street, 53rd street or Madison Ave will have a view of the lap (I'm definitely going to have to check this out).

The New New Museum

The New Museum at 235 Bowery is reopening begining on Saturday, December 1st and will be celebrating by offering 30 hours of continuous free admission to the public (beginning at noon on Dec. 1 and going through the night). The ribbon cutting ceremony will be on Friday, November 30th.
While admission is free, you still need tickets, so to avoid long lines and guarantee free admission you can obtain tickets for the event starting Nov. 15th at www.newmuseum.org. or Paper tickets can be picked up at will call starting at 11 a.m. on December 1st.

The New Museum
235 Bowery
(at Prince Street between Stanton and Rivington Streets,
one and a half blocks south of Houston Street)

The Circuses are In Town

The Times covers the 6 circuses that are currently in town. I collected as many of the discounts available on them as I could find. enjoy!

Big Apple Circus. discount tix or here
Cirque du Soleil Wintuk. discount tix or here
Apollo Circus of Soul. discount tix
New Shanghai Circus. discount tix
Circo Hermanos Vazquez
Moscow Cats Theater. discount tix

Love in a New York Restaurant

Gael Greene, the insatiable critic, invites her friend Francesco, the Gourmand Don Juan, to teach seduction via New York Restaurants... it makes for some pretty hilarious reading.
“When I take a date to the Strip House I know I’m going to make out.” “When a woman says she wants meat, she’s already telling you something.”

Newly divorced 40-year-old: “Gilt. She will remember when it was Le Cirque and it will be like she never left.”

"One If by Land, Two If By Sea. Forget it. A joke. The Terrace. Never. Never. The minute you walk in she knows what you have in mind. You might as well write her a note ‘Tonight I expect to do it.’ It’s too obvious.”

Where the Chefs Are

Bruni gives us a quick Q&A with famous chefs on their favorite places to dine in New York. There are some great recommendations from some very reliable sources.

Even Trees Go Green

It seems going green is the hot thing to do for everyone. After news of the greened out and teched out New Year's Ball, we get news that the Rockefeller Christmas Tree will be going green via 30,000 LED's. According to Gizmodo, the move is expected to reduce the tree's electricity consumption from 3,510 to 1,297 kilowatt hours per day. AND the tree will be recycled into building materials to be used by Habitat for Humanity after its served its holiday purpose.

and here are some other fun facts about past Rockefeller Center Christmas Trees

Any Day but T-Day

Theater district restaurants are offering up concessions as the broadway strike continues. This week many are offering 15% off their menus Nov. 17-25, except Thanksgiving Day.

Menumap

Thanks to Thrillist for their Menumap tip. This menupages google maps mashup is a great way to find restaurants by proximity to a location. You can filter by rating, cost and type of food.

The Bodega Chef: From the Can Chili

As a reminder...
Here are the rules: Any meat, any spices, the rest of the ingredients must be available from one of the bodegas within a 3 block radius from me.
sidenote: I typically keep chicken and ground beef or turkey in the freezer and I have a pretty decent collection of spices.



From the Can Chili

1 can diced tomatoes
2 6-ounce cans tomato paste
2 cans kidney beans
1 can kidney beans or any other beans, drained
1 can corn, drained (optional)
1 can beef broth
1 can dark beer (drink the rest while you prep)

1/2 cup strong coffee
1 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cocoa
1 teaspoon oregano
1 teaspoon coriander
1 teaspoon salt
2 tablespoons sugar

If you have it items:
1 lb ground beef or turkey
1 onion (if you have it) chopped
3 cloves garlic (if you have it) minced
1 jalapeno (you can use canned) sliced

1. Start with "if you have it items"...if you have them. Heat 2 tablespoons or so of olive oil in pot, and brown ground beef or turkey, cook with chopped onions and garlic, season with salt and pepper to taste. If you don't have onions or garlic, replace with garlic powder and/or onion powder.
2. Add tomatoes, tomato paste, beer, coffee, beef broth and corn if you're going to
3. Add spices, stir in 1 can of kidney beans and jalapenos
4. Reduce heat and simmer for 1.5 hours.
5. Add remaining can of drained beans and simmer another 30 minutes.

Not exactly the fastest recipe, but if you have a slow cooker, you could also just dump all the ingredients in there in the morning before work and cook on low for 8 hours. OR just make it ahead, and heat it up to serve. saves very well.

adapted from "The Best Chili You Will Ever Taste" and "5-can chili"


On a related note, Here are the results to the Bodega Challenge I wrote about earlier. I agree with Grub Street that the one who really captured the spirit of bodega cooking was the #2 dish, Potato Chips Au Gratin. So for your viewing and possibly cooking pleasure, here is the recipe from Cathy Erdway's blog, Not Eating Out in New York. Now THAT'S what I call bodega cooking!


















Potato Chips au Gratin
(makes about 6 servings)

1 bag thick-cut potato chips (preferably low-sodium)
1 jar alfredo sauce
1 can Spam
1 1/2 cups lager beer
4–5 tablespoons grated processed parmesan cheese

Preheat oven to 400 degrees. Chop Spam into a very small dice. Heat a large saucepan or Dutch oven over medium-high. Add the Spam and let brown on one side for about a minute. Stir, scraping up any bits from the bottom and let cook another 3–5 minutes, stirring, until evenly browned. Pour in the beer. Turn heat to high to bring beer to a boil. Let cook, boiling, for 1–2 minutes. Stir in the alfredo sauce and let cook until it’s completely warmed through and just begins to bubble. Turn off heat.

Spread a ladleful of the sauce along the bottom of a 9x11 pan. Arrange the potato chips in even, vertical formation on top. Arrange another layer of potato chips on top of this but in horizontal formation (so they don’t stack together). Top with about a third of the remaining sauce. Make another formation of two layers – or three if you’re tired of this already, and top with more of the sauce. Create another layer of potato chips, top with the rest of the sauce, and call it a day. Almost. Sprinkle the parmesan cheese on top. Bake for 30 minutes, until stuff is bubbling and the top is lightly browned. Let sit a few minutes before serving.

His and Hers Weekend Conventions

Frankly, I'd enjoy both of these conventions, but who am I to argue with hundreds of years of male/female stereotyping.



His: Big Apple Con, the oldest and longest running Comic Art and Toy, Sci-Fi show in New York City



Hers: The Artful Home Show, Artist-made furnishings, jewelry, and objects for home and holiday

Frank Bruni: Food Critic or Super Secret Spy?

What does it take to be the New York Times food critic? Secrecy (no one expects a skinny food critic!), a "rational, thoughtful and open-minded" disposition, protecting your friends identities, the ability to hold booze well, and occasionally putting a knife in the heart of a chef's signature dish. Sounds like being a secret super-agent spy. The Amateur Gourmet dines with Frank Bruni and describes the mission, I mean meal. Very very interesting. Think its not dangerous being a food critic? check out Jeffrey Chodorow's war on Bruni here, here, here, here and here.

Hidden Gem Even More Gemmy

If you haven't seen it yet, Pastry whiz Will Goldfarb is pairing up with Michel Cluizel to bring his wunderdesserts to the chocolatier's space hidden between Lucy Latina Kitchen and Pipa in a new endeavor named Dessert Studio. Long a personal favorite spot for chocolate and dessert wines to wash it down (yes they have a liquor license), this news makes the place even more wonderful (and hopefully more popular, Michel Cluizel shortened their hours due to lack of demand earlier this year). Will Goldfarb previously served his confections at Room4Dessert which has now closed due to an ownership dispute.
I recommend getting your Dessert Studio reservations now as it will only be open three nights a week and only has 7 seats (the chcoolate store will be open normal business hours).
NY Mag openings
Grub Street
Eater
The New York Times
Even the Duke Chronicle had an article about him (he's an alumn)



On a related note, if you missed the chocolate show here are a few roundups recapping highlights. I'll just say it was delicous and stomach-ache-producing and leave it at that.
coolhunting
Grub Street
candyaddict
sergetheconcierge

Rockefeller Tree Picked

This year's Christmas tree for Rockefeller Center is a 60-year old Norway spruce from Connecticut. The tree is 84-feet tall and will be lit at the Nov. 28th tree lightening ceremony

The Bodega Chef: First Installment

As many of you know I’ve taken up cooking pretty passionately. I frequently find that with my work schedule I am rushed to make it to the supermarket so I end up doing some of my shopping at my local bodega and pairing it with items I have in my freezer and spice rack. As I don’t think I’m the only one afflicted by this time crunch, I’ve decided to start this column.

Related: This bodega in Brooklyn had just that idea, challenging people to come up with a Thanksgiving sidedish using only ingredients from the bodega.

Here are the rules: Any meat, any spices, the rest of the ingredients must be available from one of the bodegas within a 3 block radius from me.
sidenote: I typically keep chicken and ground beef or turkey in the freezer and I have a pretty decent collection of spices.

The Bodega Chef: Betty Crocker's Crunchy Garlic Chicken



¼ cup butter or margarine, melted
2 tablespoons milk
1 tablespoon chopped fresh chives or parsley (use dried parsley)
½ teaspoon garlic powder
2 cups Whole Grain Total cereal, crushed to 1 cup (note: I’ve also tried this successfully with Special K)
3 tablespoons chopped fresh parsley (use dried parsley)
½ teaspoon paprika
6 boneless skinless chicken breasts (about 1 ¾ lbs)

1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray (or use butter). In shallow dish, mix 2 tablespoons of the butter, the milk, chives/parsley, salt and garlic powder.
2. In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
3. Bake uncovered 20-25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F)

Nutrition Information
1 Serving: Calories 280 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 100mg; Sodium 410mg; Total Carbohydrate 11g (Dietary Fiber 1g, Sugars 3g); Protein 30g Percent Daily Value*: Vitamin A 15%; Vitamin C 25%; Calcium 45%; Iron 50% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.

POP!

Here its! Finally! the new midtown POP burger is set to open November 26th. Grub Street's got the scoop and pictures!!! I just hope they deliver to me.

Upcoming Restaurant Events

The Downtown Alliance presents Downtown for Dinner 2007. $25 and $25 prix fixe meals at an assortment of downtown restaurants between November 12-18th.



Chefs for a Cure, in support of amfAR, the Foundation for AIDS research, will donate between 10% and 15% of sales at participating restaurants to amfAR. The restaurants are quite good and the good cause provides the excuse to splurge.

Nice Vice?

AM NY reports that the girls from Score's "gentleman's club" are participating in a Thanksgiving food drive called "Cans for Cans" through Nov. 21. They are offering free admission to anyone who prints out a flyer from the club's web site and brings in at least one can of food. The cans are being collected for City Harvest. Any customer who also donates $10 to City Harvest at Scores also receives a free drink.

(on a separate note, my favorite part of the picture above is the wad of cash being held in the strap to the woman's high heel)

New York Comedy Festival

I'm a little late on this one, but the New York Comedy Festival is going on through Nov. 11. Performances include Denis Leary, Louis CK, Damon Wayans, and Damon Wayans (sorry I missed Sarah Silverman).

World Beer Pong Tour: New York

You've graduated now and joined the real world just like everyone else, but in college you were really a someone. The Beer Pong King. Drunken fools showed respect and you commanded the table for hours. Re-live the good old days when the World Beer Pong Tour comes to New York on November 10th and 17th at Porky's (21st and 6th ave). Passing the double elimination tournaments could win you a 7-night trip to cancun.

Savion Glover at BB King's

Just a heads up, tap-dancing superstar Savion Glover is going to be doing some hoofin' at BB King's on Nov. 21st. Goldstar has discount tickets.

Chocolate Week!

Apparently I missed the full extent of chocolateyness this week. Gothamist points out that its Chocolate Week and fills in the details. The events I missed are copied below:

Alice's Tea Cup
156 East 64th Street
Ph: 212-486-9200
Tea and Chocolate Pairing on Wednesday, November 7, 2007 from 6:30pm to 8:30pm.
Chocolate Expert Clay Gordon will lead participants through a chocolate and tea pairing and give a talk about chocolate varieties and production. $35 price includes tea, chocolate scone, chocolate cupcake, chocolate tasting samples, and a signed copy of Gordon's book, DISCOVER CHOCOLATE. Reservations are required.

Artisanal Fromagerie & Bistro
2 Park Avenue
Ph: 212-725-8585
Lillie Belle Farms Blue Smoked Truffles, special dessert, possible wine pairing.

Brasserie 8½
9 West 57th Street
Ph: 212-829-0812
Chocolate cocktail: Hot Chocolatina. Hot chocolate spiked with Godiva Liqueur and Chambord, topped with pink spun sugar bouffant and chocolate accessories. 57th Street Chocolate Catwalk: Chanel frozen hot chocolate popsicle, Dior Devil's Food cupcake and Louis Vuitton warm chocolate purse.

Chocolat Michel Cluizel@ABC Carpet & Home
888 Broadway, 1st Floor
Ph: 212- 477-7335
Nightly Sommelier-guided chocolate tastings from Nov. 4th to Nov. 8th. Daily chocolate happy hour featuring an array of Choctail specials and promotions. Passport holders will receive a free "hit" of hot chocolate, reduced prices on tastings and a 10% discount on any purchases made in the shop between Nov. 4th and Nov. 11th.

Per Se
10 Columbus Circle
Ph: (212) 823-9335
Signature Chocolate Dessert- Tentation- Milk Chocolate Cremeux with Praline Crunch

Chocolat Moderne
15% discount off of the merchandise total of orders placed on our website with a minimum merchandise total of $30. Customer has to mention code: CSCM091107 (This promo will last through the end of December 2007.)

Country NYC
90 Madison Avenue
Ph: 212-889-7100
Chocolate tasting of pastry chef Hsing Chen's handcrafted bonbons with hot and cold chocolate drinks in the champagne lounge for $30/person.

Crema Restaurante
Cocina Mexicana Refinada
111 West 17th Street
Ph: 212-691-4477
Chocolate Cocktail- Tequila Anejo, Mexican Chocolate, Kahlua, touch of Espresso, and cappuccino foam. Chocolate Entrée- Pulled Pork Tamale cooked in Tomatillo served with chocolate Habanero sauce.

Institute for Culinary Education
50 West 23rd Street
Ph: 800-543-2433
Classes:Monday, November 5, 2007 from 6:00pm to 11:00pm: Old Fashioned Chocolate DessertsThursday, November 8, 2007 from 10:00am to 3:00pm: Chocolate GaloreFriday, November 9, 2007 from 6:00pm to 10:00pm: Chocolate Charity Event- Participants will make chocolates that will then be donated to a children's charity tbd.

James Beard House
167 West 12th Street
Ph: 212-627-2308
Ultimate Chocolate Lover's Brunch with renowned chocolatier Andrew Shotts on November 11, 2007. Open to the general pubic for $90 per person or join the James Beard Foundation and receive the member's price of $75. Reservations required. Limited seating.

Jer's Handmade Chocolates
800-540-7265
Visit us online at Jers.com or call 800-540-7265, give us the event code "CSNY7" and we will give you 10% off your order.

P*Ong
150 West 10th Street
Ph: 212-929-0898
Duck braised in Pinot Noir and chocolate with Kabocha squash tapioca. Foie gras pastrami, ginger, concord grape, and cocoa caramel. Smoked trout caviar, white chocolate-miso parfait, lemon & chive biscuit. Chocolate marquis with shaved melons, Aleppo pepper, hazelnuts, and honey.

Peanut Butter & Co
240 Sullivan Street
Ph: 212- 677-3995
Special Menu Item: Chocolate fluffernutter sandwich featuring Peanut Butter & Co's all-natural, gourmet Dark Chocolate Dreams Peanut Butter with Marshmallow Fluff.

Rickshaw Dumpling Bar
61 West 23rd Street & 53 East 8th Street
Ph: 212-924-9220, 212-461-1750
Chocolate Soup Dumplings

Sweetriot, Inc
Ph: 914-304-8991
Hit www.sweetriot.com for chocolate covered cacao! 10% off online. Use discount code: rioting

Chocolate Show Coming This Weekend

Just a reminder, this weekend is the annual Chocolate Show in New York. While the ticket prices have been going up and free samples going down over the last 3 years that I've been, this event is always fun and always leaves me with a satisfying stomach ache. The "Chocolate Fashion" show is Thursday night and the show goes all weekend with the list of culinary demos here, events here and exhibitors here. Be sure to buy your tickets in advance since the line is often a few hours long.

A Weekend of Skating

This weekend offers up a variety of skating options. Besides getting out there on the ice yourself, Daily Candy suggests you go see the Ice Theatre of New York at the Sky Rink at Chelsea Piers. Routines are choreographed by Twyla Tharp, another routine is performed to a Philip Glass score and another was inspired by Andalusian dance, bull fighting and flamenco. (that sounds interesting on skates...)



OR you could put away those blades and get down and dirty with New York's very own Gotham Girls Roller Derby! Tomorrow at Hunter college, check out a derby double header when the Brooklyn Bombshells take on the Long Island Roller Rebels and the Manhattan Mayhem showdown with the New Jersey Dirty Dames. Doors 6:30, Whistle 8:30. tickets here. About the Gotham Girls here.

In the AM

AM New York hits us with their best of old school diners, and best of everything lists. The best of everything has some interesting and well thought out off-beat suggestions, though it seems like they're sacrificing a "best of what you don't know" for the actual best of. Still worth taking a peek through. Some of the better suggestions include best tea shop: Alice's Tea Cup, Outdoors: Paradou, Hotel Bar: Rise at the Ritz-Carlton, Scene: Gallery Bar, and Romantic Spot: Flute.



Separately, Gridskipper drops a list made just for me... the best mini sandwiches in the city! These sandwiches are not only delicious, but they're mini, which only makes them better!

The Greatest Thing Ever

Shake Shack will be staying open through the winter! (they will close briefly around the holidays and reopen after)

Pokey Award

My very own crosstown bus, the M23 which runs across 23rd st. has won this year's Pokey Award for the slowest bus in New York City. How slow is slow? 4 miles per hour at noon on a weekday. As a base of comparison, people (like you and me) walk at 3 miles per hour and The Post points out that chickens speed along at a whopping 9mph...more than twice the pokey M23.

Crosstown traffic
All you do is slow me down
And I got better things on the other side of town.
- Jimi Hendrix