Hungry For More? Food. Curated Season 2 Premieres Thursday, August 11th

If you’re reading this, it’s a sure bet that Food and Drink are passions to be embraced at every chance possible. It’s a kinetic world of unbridled creativity, delicious, ever-changing choices that kiss the seasons and mirror a neighborhood's food style and culture. 

Liza de Guia, Founder/Chief Storyteller, Food. Curated, NYC life

For the truly food-obsessed, there is “Food. Curated,” hosted by the irrepressible, curious, food lover, story teller, host and good-food sherpa, Liza de Guia.  

The new season premieres Thursday, August 11 at 9pm on NYC life (Channel 25). 

Liza’s insatiable inquisitiveness about where food comes from and how good food gets made, is what makes the compelling stories in her food-focused series all the more unique.  

“I love telling stories, “ she says with authentic, unbridled enthusiasm.  

It shows.

NYC life, the “flagship channel of the NYC Media network” recently held a premiere event at Tavern on the Green, offering a sneak preview of the new season’s episodes. 

It was a perfect evening for an outdoor media event – a little like an old fashioned drive-in movie (no pajamas, though).    

 There was great seating, plenty of distinctive cuisines provided by NYC Food Trucks including Van Leeuwen ice cream (www.vanleeuwenicecream.com), who, along with the premiere episode’s food artisans, are among the “food elite” beguiling enough to have captured Liza’s eye and featured on Food. Curated.

  

Food. Curated is like a big dining table Liza has set for her devoted food fans.  The show is not so much a how-to cooking show – although there is plenty of behind-the-kitchen-door prep and crafting that viewers crave. 

It’s the unique stories of the food craftspeople and how Liza narrates their food struggles and triumphs that leaves one pleading, “more, please.”

Born in Brooklyn, raised in Florida by her Filipino parents – she claims her father was kitchen obsessed and enlisted his kids as sous chefs. She was taught to taste everything, cook, and experience the flavors of fresh food. The family also traveled a lot: Asia and Europe especially, and she learned about cultures from food.  She returned to New York City suffused with a dream.  She loved photography and people – and food: the holy trinity of New York food culture. 

For almost three years  -- until 2001-- Liza was marketing prime time shows at ABC TV.  As a natural storyteller and self-taught videographer, though, she wanted to produce the segments.  Further, after the attacks on the World Trade Center changed Gotham forever, she needed to hit the pause button. 

Liza mapped out a world tour, traveling and tasting; mainly exploring. 

In 2003, back in New York, she got her big chance at the Long Island start-up: Plum TV.  “I was at the right place at the right time,” she grins.  What’s that saying about success belonging to the prepared?

Well, Liza had in fact researched the enterprise, met the owners in a parking lot and they hired her. 

On the spot.  

Watching Liza guide the viewer through the Food. Curated profiles, and better yet, meeting her in person as she bounds to a hello greeting and, immediately, I knew there was never any question that they would’ve said no.  She is pure, happy energy you want to pixie dust to make the world better!

At Plum TV she was given carte blanche to cover what she wanted.  There was no doubt it would be food.  She soon became the food "it" girl for the channel, visiting farms and restaurants. 

The feedback from the homegrown community told her they’d never known about the local crops or harvest, for example until they saw her show.   

“It was here in Long Island – in the Hamptons -- that I connected with food on another level and it hit me:  this is what I’m going to do.”

After Plum TV and a brief run at an environmental hosting position, she doggedly determined to return to her first lover: food.  And to do her own food series. 

On her own.  

In NYC.   (Just the biggest media market there is.... )

Wow! That's conviction.

However, much to her surprise, too many networks, media and food blogs turned her down, telling her no one would stick around for a seven-minute video piece about food, she later commented to the premiere audience.  But she would not let her dream dissipate like an ephemeral, frothy topping she’d soon be reporting on.  Oh, no. 

What's a food narrator to do?  She launched Food. Curated solo in 2009

She put together a modest budget, produced just five video segments and posted it.

Then it went viral.

“It’s an awesome thing to tell the real story of food: the doughnut bakers or ice cream or cheese makers. I love that sense of educating people to eat better. To make a difference,” she explains.

It becomes clear Liza is not so much producing TV shows as much as she is on a mission.  This talented visual artist loves what she does.  She respects the food artisans, farmers, fishermen, and chefs.   

That romance ignites the screen.  Make no mistake though, this is food entertainment as much as it is education.  

And Liza does it all: once a week or so she is researching the food profile candidates, interviewing,  shooting video, editing, setting it to music, graphics.  

It’s a sensory experience that has earned her two James Beard nominations.

“My curiosity is so vast, I know I will never run out of stories to tell,” Liza says about her upcoming second season.  She notes she’s discovered the story of a North Catskill slaughterhouse kill floor, a pizzeria started by a middle-aged former tech consultant, Pauli Gee, and an ostrich farmer.  “I get my stories most often by eating somewhere delicious then I contact them and I’ll stick to them until they agree to be a featured food artisan,” this gregarious, over-achiever says.

In her opening remarks to the audience at the food series' premiere at Tavern on the Green, she explains Food. Curated is less about food than it is about the people she profiles.  

It's their stories she's channelling. 

Like a Shakespearean protege, Liza has a keen sense of the drama and comedy inherent in timeless storytelling.  She profiles their struggles, challenges, and triumphs with respect and intimacy, as they pursue their dreams with a single-mindedness that is pure Horatio Alger.  

That they more often than not fit Liza's profile of pursuing a passion and a dream is not a coincidence.  Her empathy enriches the narrative.

She says she is inspired to create a kind of storytelling she knows from her favorite radio show, "This American Life." 

The new Food. Curated show, airs 9:00pm, Thursday, August 11^th on channel NYC life is available in the New York tri-state area on broadcast, cable and satellite channels, channel 25 on most cable systems and 22 on Cablevision.      

It features husband and wife baking team Matt and Allison who create crazy good, flavors-that-only-a-sorcerer-could-imagine cupcakes (hello Creamsicle or Peaches & Red Wine): Robicelli’s cupcakes (http://robicellis.tumblr.com), along with Betsy Devine and Rachel Mark Devine who make Salvatore Brooklyn ricotta cheese (www.salvatorebklyn.com) that you will wonder how you ever lived without – especially this time of year with just-picked tomatoes from the garden or Greenmarket some salt and a little olive oil; and Danny Cohen, creator and baker of Danny Macaroons (www.dannymacaroons.com) who creates and makes coconut macaroons in flavors that are off the charts, including roasted almond, German chocolate and are gluten-free!  Danny also makes "naked" and cloaked biscotti J 

Catch a Sneak Preview of Food. Curated here:

http://tiny.cc/hpcff

Watch episodes from season one online at: http://tiny.cc/e5era

Visit http://tiny.cc/u10iv to learn more about the show and NYC life. The city brings truly great programming home.  This is welcome entertainment indeed, especially those culturally-curious viewers abandoned by too much faux reality tv.  Applause, Applause, NYC Media Network!

In the future, Liza hopes she can produce full-length food documentaries, saying “food can be told in a story format.”  Tune in for Food. Curated and see how it’s done. 

New York Restaurant Week Ends Soon: Don’t Miss The Best in Local Dining

There isn’t anyone who’d argue that New York offers THE best dining experience in the world.  So why not take advantage of the fresh, local produce of the season and artisanal food artisans as prepared by the world’s greatest culinary artists?

Now in its 20^th year, the restaurants offer a prix-fixed lunch and dinner at the same prices as in 2006—$24.07 and $35, respectively (excluding beverages, taxes and gratuities).

There’s nostalgia to embrace!

New restaurants participating this season include: BLT Bar & Grill, David Burke Kitchen (see Examiner review: http://exm.nr/egHFHz), Lincoln Restaurant and Plaza Food Hall by Todd English (see Examiner.com review: http://exm.nr/q9czRS). 

The program also welcomes back original participants in 1992, such as Aquavit, Capsouto Freres, Mesa Grill and Union Square Café.

According to NYC & Company: “In honor of NYC Restaurant Week’s 20th year, American Express Cardmembers will receive a $20 statement credit when they register and use any eligible American Express® Card to dine out three or more times at participating restaurants during NYC Restaurant Week, July 11–24. To register an American Express Card and for terms and conditions, visit nycgo.com/restaurantweek.

So hurry, hurry—only three days left.

Chefs Love Their Gardens!

Citizens of Gotham won’t be left at the garden gate come next week, though.

What can cheer New Yorkers beginning July 25^th is the just-announced summer union between Gramercy Tavern’s (www.gramercytavern.com) executive chef, James Beard nominee, Michael Anthony and Norwich Meadows Farm (www.NorwichMeadowsFarm.com) Zaid Kurdich.  Together the two marry their outstanding talents to bring the seasons farm-fresh produce offset by Chef Michael’s dazzling, sweet summertime recipes. What could be better?   Chef Michael will even personally select the sassy, perky produce, including Swiss chard, Orient Express Eggplant and Persian Cucumbers, Hungarian Yellow Peppers and organic eggs.  Sounds like a jewelry box!

It’s just $60, with weekly delivery in Manhattan, South Westchester, and Stamford & Greenwich, CT through August.  Go here for delivery sign up. http://www.myfarmshare.com/OrderProcess/ProductList.aspx

This reporter has seen first-hand the enduring respect and mutual love of farm-fresh food shared by Chef Michael Anthony and farmer Zaid Kurdich in 2009.  Asked then to select chef’s most inspired garden or farm for the upcoming book, Homegrown NYC, and without hesitation, Chef Michael named Zaid and Norwich Farms.  The photo session was filled with vibrant vegetable colors and textures – along with an extra serving or two of integrity and admiration.

Enjoy the fruits of their labor!   

You can search a favorite or new restaurant to try by name, neighborhood or cuisine here:  http://www.nycgo.com/restaurantweek

Membership Has It's Privileges: Learn to Cook Italian the Fun & Easy Way

Question: What does Italy and France share besides the glamorous Riviera coastline? 

Answer: An invitation from the member’s only distinctly Parisian-sounding Rue La La to a cooking class at Alta Cucina’s Italian epicurean society.

At the New York City Italian cultural mecca, food enthusiasts meet and share a passion for learning all things amore Italiano -- from top-tier chefs in hands-on cooking demonstrations, tasting freshly prepared food and enjoying regional Italian vintage wines.

Recently, chef Eric Francou led a class of Rue La La members.

Francou is an Italian national, born in Sicily, graduated from culinary school, studied with master of cooking, Paul Bocuse, in Belgium, honed his skills in 3-star Michelin restaurants in the south of France, establishing his culinary bona fides in Rome before bringing his regional Italian cooking charm to the Marketplace restaurant in Roslyn, Long Island. He was named a Top-25 Italian chef in America in 2003.

Chef Eric sold the restaurant in 2009 to pursue international restaurant consulting and teaching. 

He is charming, shy, and unpretentious – and with a movie accent that would make a Fellini fan go mad with desire, he dons his teaching toque with Italian pride and confidence based on experience and love of food.  There is an evident dedication to his culinary cultural heritage: a joy in sharing his knowledge, along with his cooking technique and skills.  Chef Eric throws down the gauntlet to try to cook a delicious, fresh from the market Italian meal.   OK, the glove may be made of the finest Italian leather, but it with unabashed enthusiasm that cooking students and foodies can’t resist the tasty temptation.

Chef Eric was introduced to teaching cooking classes along with his restaurant consulting that takes him from Williamsburg (Brooklyn) to Azerbaijan.  He was in there recently for almost a year, advising on opening two restaurants in the largest country in the rapidly changing Caucasus region.  It was a “Fantastic experience’ chef claims.

In this way, he learns from different cuisines – inculcating and absorbing regional cooking customs -- incorporating them into his portfolio of teaching how to cook different cuisines.

His culinary creativity is always inspiring him to create new dishes based on his solid foundation of traditional culinary gastronomy.

His forte is undoubtedly Mediterranean.

He cooks all-regions of Italy; his favorites he admits are the local Abbruzzian and Roman cuisines.  “There is not too much cream and butter in the dishes,” he explains. 

Overall, chef uses seasonal products. And not too much complexity in his preparation or cooking.  Adhering to the adage “One eats with the eyes first,” he states that presentation is key – “It’s the first thing the guest sees.” 

He believes in simplicity of the dish and balance on the plate.

Teaching remains a driving force for him.  Unlike the yelling, screaming, frothy top chef TV hosts, he believes a good chef is inherently an instructor. 

Chef Eric says he likes to share his cooking techniques and his recipes - - no secrets.

He loves what he does!  “I try to give the students a way to recreate the menu at home – using very easy recipes such as seasonal salads and antipasta that have a lot of flavor,” Describing the classes, he says “I try to give them passion for the food.”

Not surprisingly, chef Eric has developed a loyal following of chef wanna-be’s at Alta Cucina.  “We even stay in touch via email.  They may need an answer to a quick question about what food goes with what or cooking times,” he says.  “We’re like a family.”  He says he can judge the success of the class by the chemistry that bubbles up from the group.   Maybe that is the Prosecco….

With students in place around the stocked high-rise table so all can see the Mondrian-colored prepped vegetables including, red pepper, zucchini, eggplant, onions, basil, lemons, celery, parsley, and bok choy, wait with quiet patience.  

There is a hush as Chef dons his toque and begins by telling his story of his Sicilian home, his experience cooking and the never-ending excitement of the kitchen.  

Soon he is cutting the portabella mushrooms – he doesn’t recommend using tips/stems.

He does suggest using them in bouillon for soup stock, along with onion cuttings.  Nothing edible gets tossed away!

He shows how to dice and cut – taking time to demonstrate how to hold a knife, starting with holding the hand out, making a fist, keep ends out so the produce doesn’t fall apart – and place the knife against the fingers, cutting down and away. No chance to cut the fingers this way. “Never cut or carve towards you,” chef cautioned. 

And no wine is served during the cutting portion of class, either.

For the rigatoni, chef explained he prefers crushed garlic with extra virgin oil. He doesn’t like sliced garlic.  Once the crushed garlic is golden color in pan –throw out from pot. 

Likewise, when onions break down, they get sweet, so no sugar needed in sauce!

Once red pepper begins to sauté he adds crushed tomatoes or canned from San Marzano --always crushed by hand, he shows, as cooks want roughness and pieces of tomato in the sauce.

Outside of your Nonni’s kitchen, (and maybe Eataly! www.eatalyny.com)

Alta Cucina is the ideal place to learn Italian cuisine, provide information and experience about the products of Italy.  www.lacucinaitalianamagazine.com Just as the foodie lifestyle was taking root, and not too long before Del Posto received the first Italian restaurant four-star rating from the New York Times, Alta Cucina was launched in 2008 with the sole purpose of promoting all things Italian.

How Bellissimo!

Today, they provide a team of four Italian chefs who develop their own menus to teach cooking classes, demonstrations and conduct seminar.  They also moderate food and wine tastings.

The do most of the food experiences at their new expanded facility in midtown, according to Alberto Paderi, co-owner of Alta Cucina. “We also do huge wine tastings like the one we did at Ciprianni’s, for example,” he adds.  We can do individual demonstrations, small groups or catering.” He says.

Paderi went on to explain “We started to work social networks in order to expand our audience, beginning with Ru La La.  It’s a win-win.  Members of Rue La La save on the cooking classes that normally run $95 to $100 and their members get to experience the Alta Cucina epicurean society and will hopefully become members here.”  

The classes following a laid back, casual format:  the first hour or hour and a half is spent watching the working featured executive chef.  The pre-cut, prepared meal ingredients are laid out; the chef goes through every step of a three-course meal, followed by hands-on food preparation by the students.

A recent class featured a salad with mushrooms, celery, and citrus dressing; pasta picorato with red onions, peppers, topped by creamy mushrooms, sautéed in a light sauce, ladled over fresh cooked rigatoni.  Dessert was a delicious, easy to make flourless chocolate cake.

Alta Cucina provides everything: from aprons to knives. 

Following all the cutting, dicing, and chiffonading, the students retreat to the bar area for a wine tasting while the chef cooks the meal from the student prepared ingredients.  A little like going to the living room for family talk while Nonni is busy in the kitchen.  When the meal is ready, students return to the long, fully set tablescape for the sit-down dinner with the food they have prepped and the chef has cooked.

Good food, good wine, a shared love of Italian slow food lifestyle makes the dinner conversation flow like the wine and bonding happens. No wonder chef Eric thinks of his students like a big family.  

In addition, students get to take home a ready-made gourmet package of Italian products.

Rue La La offered a free membership to enjoy events and discounts as part of this package.  Rue La La, “is an exclusive, invitation-only enterprise where members are offered exciting, premier brand experiences.  Check them out at their online destination hub for the unexpected:  www.ruelala.com/membership

Alta Cucina is located at 22 East 38^th Street between Madison and Park Avenues. 646-415-9031

info@altacucinasociety.com

Buon Appetito!

Mexicue Parks It on Seventh Avenue Food Truck Fav Opens 1st Restaurant

Upstairs dining room @ Mexicue

Long known as Fashion Avenue, the Mexican barbeque food truck phenomenon Mexicue fittingly styled it’s first brick and mortar store, located at 345 Seventh Avenue (29^th St), in its “reinterpreted signature orange” on the walls, (see below* for fashion report on color orange) natural wainscotting, “salvaged wood beams and black diamond plate.”  The floors are a dark swirl of slate.  The upstairs offers orange and amber track lighting overhead, wooden bench seating the length of one side and three bistro tables on the other; both sides ending at the full view window overlooking the avenue. 

Step right up & order 

It’s an authentic, natural look that mirrors the simple and strong Mexicue food concept.  The name itself says it best:  Mexican cozying up to BBQ, to fuse: Mexicue.  Can you hear the mariachi trumpets blaring?!

Who doesn’t love the smokin’ earthy taste of southern BBQ served with a spicy mix of a Mexican fire dancing on the tongue?

Not the legions of Mexicue fans who well, queued around the block to get their lips around the finger-lickin’ Burnt End Sliders with cilantro lime cream and house pickled jalapenos, Berkshire Pulled Pork with avocado smash and picked red onion, not to mention the Tacos featuring Alabama Chicken with creamy bbq sauce and cotija, Smokey BBQ Beans with habanero aioli slaw, tortilla strips and cotija or Smoked Short Ribs with Memphis mole, romaine, and cotija. 

From The New York Times (http://nyti.ms/otGnsj) to midtownlunch http://bit.ly/pBeaJa to Village Voice http://bit.ly/ngR2h5, to Examiner http://tiny.cc/63i14

there was so much anticipation and buzz for the restaurant during it’s soft opening according to Mexicue’s store manager, Greg Parsons, the owners Dave Schillace and Thomas Kelly determined to slide up the date of the Grand Opening.  Kelly adds that operationally, they also confirmed the staff and kitchen were good to go.  Parsons claims it is a coincidence Mexicue opened during New York Restaurant Week http://www.nycgo.com/restaurantweek  But just sayin’

Like many New Yorkers, the owners came to Gotham with a dream.   And their dream was to open a restaurant.  Riding the initial fast lane of truck food frenzy, the two always knew they’d do a restaurant.  While many view the food truck craze as a distant step-child to established restaurants, Mexicue doesn’t seem to view it as either/or.  They will continue to drive their food truck, adding a second one soon, in fact, to bring their fusion food experience to more of their foodie fans.  At the same time, they’ll look to add more brick and mortar restaurants.  “A lot of people vastly underestimate and misjudge the cost it takes to operate a food truck, especially if the food is cooked on the truck,” explains Kelly in answering the question of why take on the expense and responsibility of a storefront restaurant. So rather than view food trucks as a cheaper restaurant, the two smart entrepreneurs are managing their burgeoning food empire, having tested their food concept and cultivating a following.

While acknowledging he’d like to source more of Mexicue’s ingredients locally, doing as much as they can presently with local farmers (digits crossed for garnering more local ingredients…) they do offer a seasonal recipe contest.  Customers are encouraged to submit their ideas for taco or slider menu items using the featured seasonal ingredient and winners will be featured on the menu for a month, receive a Mexicue gift certificate and a Manhattan Messenger bag by Lexdray (www.lexdray.com) And win $50. (that can buy a lot of sliders!)  Now, the Market Special Contest features sweet corn from Lancaster Farm Fresh Co-op. http://www.lancasterfarmfresh.com

As kings of the road, Shillace and Kelly know the mean streets of New York so why pick the veritable food desert that is Midtown to put the brakes on and open the restaurant?  “We spent a lot of time in the neighborhood, and the response was always very good,” responds Kelly. 

Manager Parsons said their customers are the hip, energized demographic that is not unlike the owners or the Mexicue staff.  With two exceptions, everything on the menu is under $10 too. There is a big lunch audience who will undoubtedly become Mexicue regulars.  Kelly notes the most popular menu item is the BBQ Brisket slider. 

What does success look like for their first restaurant?  “People enjoying the food,” says Kelly.

Mexicue will be fashionably open on 7^th Avenue from 11 am to

Located at 345 Seventh Avenue

212-244-0002

Deliveries will begin in a month or so

http://mexicue.com/

Follow on Twitter: @mexicue nyc

* By the way, every fashionista knows orange is a vibrant, energizing color statement.  But here’s a little fun Mexicue color factoid.  Did you know that, according to blurtit.com, orange “is a color which symbolizes energy, zest, enthusiasm and creativity. One who wears orange is known to be someone who loves to experiment. Orange is also an appetite stimulant. (Not that you’ll need it at Mexicue!)

The color orange signifies an open-minded approach. It gives vibes of friendship, fun and informality. Sexually speaking, the color orange signifies passion and foreplay, an adjunct to the color red, which signifies erotica. If red is the color of passion, then orange is known to be the 'igniter' of passion.”

Watch out Mexicue diners!  There is so much fun to be had with the hot, spicy and sexy food where you see the Mexicue orange. 

Where to Dine on the Best Grass Fed Burgers in NY

Over 14 billion hamburgers are consumed annually in the United States. McDonalds proudly tallies its more than 245 billion -- or about 4 million a day in the US alone. 

But as any burger-loving New York “Wimpy” will tell you, awesome metrics are not the story. Taste is.  

After all, Delmonico’s Restaurant in NYC is reported to have served the first hamburgers in 1834 for the whopping sum of $10! Mixed with kidney and bone marrow.

With thousands of New York restaurants serving some version of the revered and iconic hamburger, what better way to celebrate National Hamburger Month -- or anytime, than to mark the diversity that is New York and to taste the gamut  -- from grab n’ go to highbrow.  

With a twist. 

All had to offer local, sustainably grown vegetables and fries and buns or bread that is baked locally.  And the meat had to be organic.

Following is a can’t miss lineup of some of the best New York restaurants serving grass-fed beef hamburgers.

Elevation Burger: 

The tagline says it all:  Ingredients Matter. 

Elevation serves 100% USDA-Certified Organic, 100% grass-fed, 100% Free-range beef that is ground at the restaurant, sourced from a co-op of 30 ranchers in the United States.

The vegetables and produce are all fresh from area growers and greenmarkets. 

The fries are cooked in olive oil.  The menu offers five burgers: the 3.2 ounce hamburger for $4.49, the most popular Elevation Burger, with double meat, double, Real cheddar cheese –for $6.89, to the Vertigo Burger which was the Burger Month promotion too. Understandable as it’s a “ Stack ‘Em Up: Build Your Own 3 to 10 Patty Burger.” 

Eat the 10 patties in 10 minutes or less and get the Vertigo Free! And get a photo in the Elevation Burger hall of fame (or shame, depending on one’s dining aesthetic!) http://www.facebook.com/elevationbrger.manhattan

Elevation also offers a Veggie and Vegan burger for the – for the “unholy” non-meat eaters. The savvy Elevation management (does that make them “Elevate-ors?!”) offers the burgers sans buns – which is brilliant. The burger can be wrapped in lettuce.   I love this idea!

Prepared fresh daily, the dozen toppings include Hot Pepper Relish, Balsamic Mustard, ketchup, caramelized onions, and pickles. 

The thick shakes and malts are made with fresh products from local dairies. 

The drinks start with a choice of chocolate, vanilla or coffee ice cream, with one or two flavors to add including real bananas, real strawberries.  There is an emphasis on the concept of Real here.  Sad state of overall fast food dining that the qualifier Real needs to reinforced…

There are assorted juices, teas and sodas too with local flavors.  Wild Bill’s Sarsaparilla is smacked with flavor.  

Desserts are fresh-baked oatmeal pecan and chocolate chip cookies made with organic eggs and butter. 

The back of the menu touts the benefits of Organic for anyone who’s been living under a rock.  But seriously, Elevation Burger should get a Distinguished Service Award for helping to educate its potential customers to the benefits of choosing organic, no antibiotics, no pesticides, less calories than grain fed beef, 400% more vitamin A and E.

It’s a no-brainer.  Watch out McDonalds. 

Free delivery; online ordering too. NYU students can use their Campus Cash Card.

But it’s the taste that will have customers ordering up bags of burgers. Knowing they are healthy is just over the top! (Elevation Burger’s logo features mountain peaks.)

Fabian Rosario, Elevation Burger

According to Fabian Rosario, Elevation Burger’s New York owner and manager, the menu is geared to keep it simple and well, Real.  

Now operating for six month, Rosario says its “grand” opening was the season’s worst snowstorms on record.  But nothing could stop this gem of a restaurant from taking it up a notch in time for National Burger Month.

Elevation Burger is located at 103 W 14^th Street, NYC 10011, 212-924-4488.  Order directly: http://www.elevationburger.com or via iPhone App.

Stand and Shake Shack –   Good, reliable, middle of the road in terms of price and menu offerings.  Stand offers excellent hamburgers, sliders and the BEST homemade ginger beer. The Dark & Stormy made with the ginger elixir is just this side of illicit! There is also homemade pineapple soda.  The burgers are $10 to $18. And the blue cheese dipping sauce is a creamy and salty addition.  There is a burger soup too!

http://www.standburger.com/

Shake Shack has seven New York locations: from Brooklyn and Citi Field to the Times Square and Madison Square Park http://shakeshack.com/mobile/locations/

The burgers cost from $4 for a single to $7 for double and $8.50 for a Shake Stack. The burgers are angus steer burgers ground fresh daily.

Food Hall by Todd English:

Tucked away like a secret speakeasy, down a long flight of stairs and through a hallway – the restaurant’s exuberance is a fizzy, buzzing welcome. 

Stepping inside The Food Hall is not unlike feeling you’ve stumbled upon a big party in progress.  Which in fact it is indeed!  Celebrity Chef Todd English has created a food-as-theater mecca that hits the right note. Guests-as-audience thumps with the beat of the action, er cooking, while watching from front row seating at the marble bar cum dining table, or from the communal dining tables – all with tall seating. Gotta see the show!  

Chef Jeff managing the Grill (w/headset)

The energy exuded from nearly ten open kitchens is palatable.  The chefs wear head sets -- a la rock stars – all to coordinate the food items that are prepared at the specialty culinary stations and, like good air traffic controllers, brought to land safely - and served together for the dining guests. 

The stations are:

Sushi Bar

The Ocean Grill & Oyster Bar

Cheese & Charcuterie

Flatbread Pizza (cooked in its own fire oven)

Signature Pastas

Salads

Noodles

Tapas

The Grill

Greg Guerman

All the Food Hall team is unfailingly courteous and evoke an effervescent pride in their food role.  The waiter Greg Guerman, (who could be Prince Harry’s doppelganger and played hockey with chef Todd’s son back in Red Sox land.  

(Not surprising he is mending his ways and is now ensconced in New York’s Yankee Empire state to work in sports. Where the best teams are located!) 

With sophistication, Greg eagerly grinned his way through burger and beer suggestions, straight to the red velvet cake for dessert.

He didn’t miss a beat.  Hard to go wrong here, though, with more than 10 burgers and sliders to choose from.

All are served on light, flaky, toasted brioche roll that is baked locally at Hudson Bread.

There are two pages of wines, scotch, sake and cognac and beer.

Start with the draft beer, Delirium. It is a Belgian beer, light in color, heavy on the alcohol. With 8% alcohol content, drinkers will be forgiven if they think the pink elephants on the glass are a result of the delirium beer or from the tremors and shakes: that inspired the beer’s moniker!  

The Food Hall Burger is one of the restaurant’s top two most popular.  Not hard to taste why it earned that rank. It’s a half-pound of American Kobe, fired onion, grilled bacon, roasted tomato, Gorgonzola and bbq sauce for $16.  

It was enticing: juicy meat with balanced textured and flavor enhanced by the saltiness of the bacon and gorgonzola, rounded out by the crisper roasted tomato and bbq sauce of truffle aioli is divine.  

The TE Sliders (Todd English) are the other menu favorite.  These cutey pie little burgers come three to a serving with a garnish of a pickle nesting on top like Princess Beatrice’s wedding day Fascinator.  But more refined. 

The Kobe beef is shredded just so. The dipping sauce is more of a disappointing Russian dressing and frankly, the burgers were so very tasty, they didn’t need a thing. The TE sliders come with cheddar, lettuce, tomato, fried onion, and sweet mustard relish for $12.

The Risotto Tater Tots are genius.  Light, crispy, golden brown with a confetti of Parmesan sprinkled zen-like on top like coconut on a cake. They are too good.  The beet salad was crisp and flavorful - a nice balance to the meat-packed meal.

The Fries are terrific. They are thin, fried to perfection, with Parmesan and parsley.  We were told these treats are Tommy Hilfinger’s favorite – he lives in residence at the Plaza and often orders them up.  They are indeed irresistible.  

The Prime Rib Sliders are a burger heaven. The best, juiciest meat that soaks the bun just so, along with the fontina fondu dipping sauce.  Perfect. At $16.

 

The over-the-top Big Pastrami is an $18, must-try recommendation. It is a lot to eat.  Essentially, it is a Reuben – on top of a big hamburger!  In any event, it IS delicious.  It’s one-half pound of American kobe beef, shaved kobe pastrami, Gruyere cheese and sauerkraut on a roll.  The pastrami has integrity – no marbleized fat blobs.  All the cheese and juice and kraut mingle together for a sensational big, hearty taste.  

Discover this jewel of a restaurant as a local hot spot. Take in some celeb spotting too, as guests often include royals, stars, and designers. 

When asked what the craziest “party” they prepared at the 140-seat restaurant, general manager, Emily Kripitz, Catering Director, The Plaza Food Hall, said they staged an episode of Iron Chef with a not-to-be-named celebrity customer and his team, and Chef Todd English as judge.  She said it was a riot of fun – and good food.

Take out is available. But don’t miss the party!  Go to The Plaza Food Hall by Todd English, located at One West 59^th Street Concourse, Floor A, New York, NY 10019. 212-986-9260 http://www.theplazafoodhall.com  Open Sunday-Thursday 11am to 10pm, Friday-Saturday 11am to 11pm.

If the question is Why would anyone go the Palm Court at the Plaza to celebrate National Burger Month - or just one of the city's best hamburgers, they’ve got it all backwards. The question should be, "Why not dine at the Plaza for burgers?"  

Eloise is a delightful burger mate!

OK, ok, the $26 burgers might give some Wimpys a mild case of sticker shock. 

But think of the total experience and the cost issue melts away as soon as one slides gracefully onto the blue velvet divan of a seat and snaps the white linen napkin into laptop position in anticipation of a grand, glamorous burger experience. 

After all, this iconic, much-loved American meal deserves a special homage.

The piano soothes, the crystal and silver sparkle, the palms bow in reverence.  

Fariz Tello, The Plaza Hotel Palm Court

Ah, and there is Fariz Tello, the 20-year veteran server who seizes control like a maestro – in a very favorite uncle kind of way. 

He dispenses with the rest of the world, it seems, and immediately recommends a Long Island wine to start, along with the New York Pine Island Oysters Rockefeller.

The stunning appetizer is prepared with Long Island’s North Fork Satur Farms tender spinach (thank you, Eberhard Mueller and Paulette!)  http://www.saturfarms.com

along with Pernod Pastis, and Parmesan.

The wine is a Sunflower Chardonnay from Pindar Vineyards in Peconic Long Island http://www.pindar.net and http://www.liwineguide.com  

Fariz pours the golden honey of a wine and offers a toast of “good health & happiness.”

It’s a promise and incantation he can keep, given the meal to come. 

Fariz and his team offer impeccable service.  They are pros.  And when they say, “It’s my pleasure,” it’s authentic. They passionately deliver food and wine information. They know the food’s provenance.  The recommendations, along with the food, all serves to heighten the dining experience.

The Oysters Rockefeller are like liquid stars!  The frisson following the melt in your mouth crisp, clean ethereal Pine Island oysters and sweet, fresh spinach, buttery cheese, is a sublime, sensual game-changer.  It is a standout on the $32 Lunch Prix Fixe menu that is a cornucopia of delectable choices including local Beef Carpaccio, Steamed Bouchot Mussels with fresh pork sausage, lobster broth and kumquats, and two desserts: Sticky Toffee Pudding and Assorted Truffles and Macaroons – confections that are sinfully good.

Fariz says Lobster & Waffles for another appetizer.  Succumb. To a poached Maine lobster, savory onion waffle, and American caviar.  This is it. Although the waffle did seem a bit superfluous -- like a country cousin to the noble ensemble.  But it is billed as a sandwich so the bread element is pretty creative.  The lobster and caviar combination is terrific – a bit of salt zest on the light and succulent lobster.  The lobster, cucumber and watercress fusion is refreshing – elegant and jazzy at the same time.

Speaking of lobster, the lobster rolls are crazy good, accompanied by fresh guacamole, peeky toe crab, curried eggplant, and corn chips, all made in-house. These would be oh-so-perfect for the new bar menu as Chef Willis Loughhead later pointed out. 

Chef Willis knows how to elevate casual to elegant and special.  

He’s acquired his culinary magic at food emporiums such as The Modern, where he was chef de cuisine and the Ritz in Florida.

It’s almost a given that New York landmark hotels and restaurant food too often suffer from a lack of expectation. Boring. A stuffy great aunt would approve the predictable thrump of food that thumbs its finger at the decades. 

Here, Chef Willis nudged the menu to a great potential -- a heightened expectation.

The Palm Court reopened last April, and Chef Willis and his team have focused their talent on providing the tipping point of casual elegance married to a fidelity that honors the luxury of the grand hotel, along with an allegiance to uncompromised food.

Chef Willis Loughhead, Executive Chef, Palm Court, Plaza Hotel

“We wanted to demystify the legend and make it approachable,” Chef Willis explains.  

The asterisk at the bottom of each menu points out “As part of The Plaza’s commitment to environmental stewardship, this menu contains locally sourced, organic, or sustainable items wherever possible…. “  Many items are created using fresh and nutritionally balanced ingredients…”

The menu items are delightfully surprising. (Lollipop chicken is sassy and smart!)  

The culinary creations are inspired. They are prepared with fresh, local and in many cases, artisanal food.

The burgers at the Palm Court prove to be outstanding. 

It starts with the meat.  It’s well-marbled. Delicious.

Chef Willis says he gets his premium grass fed beef from Fleisher’s Grass-Fed & Organic Meats in Kingston: the oldest farm in New York.

The Surf and Turf Burger is piled with those delicious Pine Island fried oysters and pickled onion relish. According to Chef Willis, the concept of the oysters and the burger was sparked by the classic foie gras and oyster pairing.  Here, the black truffle oil, red wine work with the oysters - made crispy with panko breading, to tango with the burger’s undertone of juices and the spice from the relish add a briny, not too salty taste.

The herb fries are light shoestrings, tantalizingly seasoned with salt and parsley and thyme. The potatoes come from Harrison Farms. Chef says he works with a Long Island farm to buy them and all the shallots he can get from his farmer friends.

The Chili Cheese Burger ($26 too) is slow cooked short rib chili braised in red wine, shredded, with beans goat cheddar. The sauce and meat are spot on.

Also, the burgers are painstakingly cooked to order. Medium rare is medium rare.  That makes a taste difference. Each burger is unique. 

Fariz pours a Napa 2007 Claret- a merlot and cabernet blend that was perfect with the burgers: woody, fruity and a touch of cranberry and raspberry.  It tasted light so not to overpower the burger, but heady enough to stand up to the big taste.

The bread and buns are from Pain D’Avignon bakery.

At the Palm Court, burgers are followed by expresso!  And Dessert. The confections are made by pastry chef, Jasmine Bojic, formerly at Tavern on the Green. 

Fariz suggests the macaroons that are indeed sweet… light and creamy and just the right finish. The torte was a triumph.  

The Palm Court immersion is a not-to-be missed dining experience. Go for the ambience.  Return for the food.

Dining on burgers in New York can be celebrated in a spectrum of never-ending variety. With a benchmark of organic, grass-fed beef as muse, New York chefs create burger masterpieces to be enjoyed and feted. 

J. Wellington Wimpy “will gladly pay you on Tuesday!”

 Experience the Plaza as only Eloise can. (Do you know who author Kay Thompson used as her muse for this iconic and enduring character?)  One of my favorite childhood books:  

FreshDirect Delivers NYC Cuisine From Tabla

Six Degrees of Separation may be the classic New York story of not being more than six friends away from another person, but somehow the idea of ordering gourmet food from any place other than the source chef or restaurant could seem, well, unseemly to most New Yorkers.

But that was so Kevin Bacon, so long ago. 

In fact, the award-winning New York-based actor Bacon (ok, resist the food puns) and his talented wife, Kyra Sedgwick, will find ordering from some of Manhattan’s best restaurants and chefs through FreshDirect is the way to connect.

What could be more Gotham than a marriage of convenience and talent?  

Top chef meals are just a few clicks away with Fresh Direct Signature meals.

From skeptic to advocate in four entrees, Celebrity Chef Floyd Cardoz will have you eating out his hand and begging for more. 

New Yorkers who love good food, loved Tabla. 

Shuttering the doors of one of Danny Meyer’s favorite gems in the constellation of his Union Square Hospitality Group was painful for him, as it was for food enthusiasts who embraced the exotic, yet healthy and delicious menu.

Lucky for New Yorkers, ten of Chef Floyd Cardoz’s artisanal culinary creations are available through FreshDirect  http://www.freshdirect.com

Offerings from other hallmark New York restaurant brands including Rosa Mexicano, Artisanal, and Chef Terrance Brennan (French) are available too: 79 meals in total. 

(Couldn’t tip that one more meal to an even 80?!)

All the food is made fresh every day.  There is a video on the FreshDirect web site showing the chefs and kitchen food prep. A FreshDirect Top-Chef of sorts.

Ordering is easy.  Although viewing the full menu from a branded chef or restaurant could be clearer with their names listed directly on the home page.  However, there is a home screen category “Easy Meals Prepared By Our Expert Chefs.  Here, images are labeled “Bakery, Ready to Cook, Heat & Eat, Catering and 4-Minute Meals.” 

Customers choose from these categories to view the offerings from all of the master chefs rather than an intuitive, restaurant-inspired, one page viewing for the selected cuisine. 

Two to three clicks will bring The “Tabla Ten” entrees to the screen.

Chef Cardoz and FreshDirect have curated Tabla’s award-winning menu items, presenting meals that are delicious, easy to prepare, healthy, and sure-fire winners for entertaining – or just for one.  

Fans of Tabla restaurant will be rewarded with its rich, textured spices and surprising bursts of flavor adding a harmonized taste to Cardoz’s distinctive cuisine. 

Especially recommended are the reviewed 4-Minute Meal signature dishes. There are a total of six to choose from.

·      Masala-Spiced Macaroni with Creamy Spinach and Paneer.  (Paneer is a fresh Indian cheese, not unlike a cottage cheese and a staple of South Asian cooking used in savory and sweet dishes.)  This is a hearty, dish that is a blend of pasta, cheese, zucchini, tomatoes, and peas in a yogurt spinach sauce.  It pops with a blend of spices and fresh, crunchy vegetables -- no mushy mix here. The cost is $6.79 or $7.99, depending on delivery location.  

·      Spiced Salmon with Black Quinoa, Tomato Chutney & Cauliflower.  If quinoa is unfamiliar, this nutty, grain-like seed is both delicious and nutritious and is becoming increasingly popular in recipes for good reason. The package notes it is a “tasty South American grain.” This Tabla entrée is an incredibly good meal that one could serve on a platter for an elegant dinner party.  The salmon is cooked perfectly; the quinoa is fluffy and crunchy at the same time.  The tomatoes hold their taste and form even when heated. Likewise for the steamed cauliflower.  The dish is satisfying – and at 500 calories – is shockingly flavorful.  Too good to be good for you! It is $8.49 or $9.99

·      Chicken Tikka Masala with Pea Pilaf rewards with a rich, creamy curry dish that is marinated in yogurt sauce with moist chicken thighs, tomato sauce and Basmati green pea pilaf.  Tikka Masala is often the first dish newbies to Indian food try and it is a good-will ambassador that seduces a food lover to succumb to charm of Indian cuisine, especially as prepared by Chef Cardoz.  It is $7.69

·      Coconut-Basmati Pilaf with Roasted Butternut Squash is really, really good and at $4.24 – too good!  It is described as “creamy pilaf with earthy-sweet cubes of roasted butternut squash with rich coconut milk and long, slender grains of basmati rice.”  It is “More Please.”  And a solid value.

·      The Tabla Banana-Leaf Wrapped Coconut-Cilantro Salmon wrapped in banana leaves is a Ready to Cook, chef-prepped item that is an ingredients-minded standout. The fish is thick, rich, and nicely flavored and indeed “slathered with Chef’s sweet chutney.”  I am not sure how they do this for $7.99. One suggestion here is to include the directions in the packaging.  The cooking instructions are on the FreshDirect website so the home cook can read how to grill, bake or microwave.  But for those who do not readily don the apron, it might be bewildering and a note to check the web site or include the cooking instructions would be a benefit.

Each 4-Minute Meal comes packaged in its own microwaveable dish – which FreshDirect refers to as its pressure cooker.  It is noted with it’s own seal as 100% PBA-Free packaging and Freshness Guaranteed.

The outer packaging is colorful, with the image of the prepared meal, along with directions, ingredients and nutrition facts. 

And there is Chef Floyd Cardoz poised on the corner of the package, smiling, with a quote that he “is incredibly proud to share …the flavor of traditions of India…”   

Dining with Chef Cardoz is sublime.

Unlike being put on hold when calling for take-out delivery, FreshDirect allows the customer to choose the time of delivery. There is nominal delivery charge of $5.79 to $6.79 for a minimum $30 order for the outer boroughs and counties. There is a promotion with no charge for delivery to the Hamptons. 

Tipping is an option. 

The box comes wrapped with great care, and is clean and organized.

Simply enter the zip code and hit GO. To FreshDirect and Chef Floyd Cardoz. 

Tabla cuisine endures.

 James Beard 2011 Award Winner, Dan Kluger, ABC Kitchen, worked for Chef Floyd at Tabla and credits Chef Floyd for helping shape his  palate.  See interview with Restaurant Girl: http://bit.ly/ksjgDg  and @restaurantgirl, @abckitchen