Archive for November, 2009

27
Nov
09

Special Events


Talia’s Steakhouse & Bar

668 Amsterdam Avenue (between 92nd & 93rd Streets); New York, NY 10025 – Phone: 212.580.3770

  • Talia’s Steakhouse and Chabad of the Westside of Manhattan, New York are hosting a Friday Night Shabbat Dinner tonight.
  • Talia’s LoungeHouse – Club 613 Featuring DJ STAR, spinning hits from around the world! This celebration will also kick off Talia’s newly added authentic Middle Eastern dishes that will supplement our Classic American Cuisine, brought by their seasoned Chef Victor Naim, bringing in over 20 years of experience. Indulge in beef, chicken, kofta kebabs, homemade hummus and Tahiti and the American burgers and wraps. Doors open at 9:30pm until 4:00am
  • -o-o-)OxO(-o-o-

    T Fusion Steakhouse

    3223 Quentin Road, Brooklyn, NY 11234 — Phone 718.998.0002

  • Saturday NightSweet Tooth Night -
    Free after dinner snacks for every table.
  • Sunday NightAmuse Bouche Night -
    From oven toasted Bruschetta to bite size Mediterranean Beef Cigars.
  • Monday NightLive Jazz Night -
    Buy 1 cocktail and you get a second one at 50% off.
  • Tuesday NightCowboy Rodeo Deal -
    Only $22 for a 16 oz. Bone-in prime rib with Cowboy seasoning, normally sold at $34
  • Wednesday NightPasta Fiesta -
    Make your own pasta and sauce, and get a free plate of Garden Salad.
  • Thursday NightWine Night -
    Complimentary glass of house wine with every entrée.
  • 25
    Nov
    09

    Thanksgiving and the Jews


    The first Jew to set foot in Colonial America, was Joachim Gans, who came here in 1584 having been recruited by Sir Walter Raleigh as he set out on an expedition to explore the Virginia territory. In 1654 a group of 23 Dutch  Jews arrived from Brazil, on the shores of New Amsterdam (New York), fleeing the Inquisition recently instituted in Portugal’s new colony. Like the Mayflower Pilgrims before them, this group came to the New World in search of opportunities and religious freedom. Life wasn’t easy; dreams could only be realized through an incredible amount of determination, hard work, sweat, tears and personal sacrifice.

    I can just imagine these Dutch/Brazilian Jews in the new land celebrating Thanksgiving with a slowly cooked Moqueca Capixaba (a Brazilian dish consisting of: fish, onions, garlic, tomatoes, cilantro, chili pepper and additional ingredients). Fish was plentiful,  requiring no shechita.

    As the years and centuries progressed, Jews realized unparalleled success in the New World, engaging in  fields of study and a variety of livelihoods unrivaled in our history… We educated ourselves and our children, excelling in areas in academia, maths and sciences, commerce, technology and the arts.  We suddenly had new freedoms and exploited unprecedented opportunities. 

    In 1946, my dad, a teenager at the time, arrived to these shores,  on an orphan transport boat called the Ernie Pyle. In his hand was a shabby little suitcase that contained his Tefillin and a herring. Shortly after his arrival, speaking but a few words of English, he landed a job in a baby blanket factory, sewing & sweeping floors. His one meal a day was dinner at Ratner’s, one of the famous dairy eateries of its day, where he’d sit down to a bowl of soup and all the bread he could eat. The Hungarian wife ( and amazing cook) he married two years later, kept him happy and content in the kitchen and in life. May they continue together in health and happiness till 120!

    Dad’s early days in the new land remind me of an old joke:

    Abe Cohen goes to a restaurant every day for lunch. He always orders the soup du jour. One day the manager asks him how he liked his meal. Abe replies (with a Yiddish accent) “Vass goot, but you could give a lidle more bread.”

    The next day, the manager tells the waitress to give him four slices of bread. “How was your meal, sir?” the manager asks. “Vass goot, but you could give a lidle more bread”.

    Next day the manager tells the waitress to give him eight slices of bread. “How was your meal today, sir?” the manager asks. “Vass goot, but you could give a lidle more bread”.

    The manager is now obsessed with seeing Abe say that he enjoyed his meal, so he goes to the bakery and orders a 6ft long French loaf. When Abe comes in – as usual – the next day, the waitress and the manager cut the loaf in half, butter the entire length of each half and lay it out along the counter, right next to his bowl of soup. Abe sits down, and devours both his bowl of soup and both halves of the 6ft loaf of bread. The manager now thinks he will get the answer he is looking for. When Abe comes up to pay for his meal, the manager asks in the usual way: “How was your meal TODAY, sir?” Abe replies “It vass goot, as usual, but I see you are back to giving only 2 slices of bread!”

    How times and country have changed us all! America is still  a land of opportunity, if we can just get past the gauntlet of recorded voice messages that stand between us and our daily bread. Though the the ‘Goldeneh Land’ has lost some of it’s glitter, we have much to be grateful for.  We enjoy freedoms in this country that others less fortunate literally die for each and every day.  Though our health care system is in shambles, we have access to medical care, medication and vaccines that don’t even exist in other countries. We benefit  from technologies we never dreamed of; at our fingertips we have the power to transform the world or to destroy it.

    In our tfilos we thank the Almighty each and every day, three times a day.  We acknowledge His mastery over Creation and bless His handiwork in everything we eat and partake of in His world. All our accomplishments are through His divine grace. Thanksgiving is a national holiday in the US, it brings families together from near and far, as collectively America remembers all we have to be thankful for.

    Wishing those that celebrate this holiday a Happy Thanksgiving filled with good cheer, good conversation, good food, in the company of loved ones.

    In the holiday spirit, I’ll leave you with a personal heimishe recipe for turkey stuffing and simple turkey baste. Enjoy!!

    Challah Stuffing

    (serves 10)

    1 large challah, dried out (leave out overnight)
    2 cups shredded carrots, sautéed
    2 cup sautéed minced onions
    2 cup sautéed finely diced celery
    2 cups wild mushrooms
    1/2 cup chopped water chestnuts (washed and drained)
    1/2 cup toasted walnuts, optional
    1/3 cup canola oil
    2 cloves garlic, minced, and sautéed
    2 tablespoons chopped parsley
    2 tablespoons chopped dill
    1 teaspoon rosemary
    1 teaspoon thyme
    2 cups chicken stock
    2 eggs
    ¼ teaspoon garlic powder
    Salt & pepper to taste
    Directions:

    Soak Challah in water, remove crust top when moistened, and squeeze out all water, break into small pieces. Add eggs, oil, stock and seasoning. Sautée vegetables; when cooled to room temperature, add into mix . Stuff inside turkey cavity, alongside turkey or bake in a separate casserole.

    Turkey Baste

    ¾ c. oil
    dried garlic powder
    onion powder
    sweet paprika
    dried parsley, dried dill, salt and pepper.

    Place sliced onions, celery, clove of garlic, (brussel sprouts-optional garnish) in bottom of roasting pan.  Add water.

    Turkey

    Place turkey in prepared roasting pan, tented with aluminum foil.  Bake at 325 degrees for about 30 minutes per pound.  Baste 4-5 times with oil/spice mixture. Bake uncovered for last 15 minutes.

    Here is my simple, homemade turkey (the guests always love its finger lickin’ goodness!):

    turkey

    As a dessert, some may want it as a side dish with the turkey, you might make this simple to follow but delicious recipe:

    Cranberry Crunch Mousse

    2 Rich’s Rich whip 8 oz topping
    2 teaspoons vanilla extract
    ¼ cup confectioner’s sugar

    Whip up topping. When whip is formed add vanilla and confectioner’s sugar.

    1 12 oz. package fresh cranberries
    1 8 oz bag of mini marshmallows
    8 oz honey glazed pecans chopped

    Chop cranberries in food processor for about a minute, don’t pulverize. Fold cranberries, marshmallows and chopped pecans into whip mixture and serve chilled.

    Prep time: 5 minutes
    Serves: 8-10

    SYR

    23
    Nov
    09

    The Joys of Emotional Eating


    Oh, I know we live in a society where body image is paramount and you’re either thin or you’re irrelevant.  And yes, given that we are amongst the top ten fattest nations in the world, we should be weight conscious and not indulge in abnormal eating habits, but exercise regularly and all that. Certainly, we should sublimate our gashmius (physicality) to the higher functions of our being …

    Yet, every once in a while – I propose – coddling the inner child is a laudable, valuable, action. Granted, nothing bests the sweet taam (taste) of Shabbos nor the sound of zmiros lifting you ever higher, but the occasional escape into corporeal weekday bliss, leaving the emotional and physical overload of life’s daily grind behind, is a good thing.

    The hustle and harried hurry of our fast, frequently faceless, hi-tech daily drudgery makes it difficult to be in the moment of any one thing.  So, we often have to steal or create a moment for ourselves. One of my favorite ways to seize that special particle of time is by dining out in style. Dress up or down, whichever makes you feel better, and figure out the type of cuisine you’re in the mood for. Personally, I prefer an eatery that exudes calm and soft lighting; where chef and staff wait on you indulgently, presenting the finest service and cuisine they have to offer. Hopefully, you’re in the company of someone you really want to be with during this stolen moment.

    If you can, leave the kids at home, shut the intruder cell phone, sit back, relax, breathe in, and give yourself over to the sensory delights to come. Start off with a good wine that has some personality, one that complements your disposition. Perhaps a deeply aromatic contemplative wine like one of the following:
    Makhpelah Cabernet/Merlot 2002 from Israel, only a few hundred cases were produced! This wine combines spicy aromas with a touch of vanilla and smoky oak. The well-balanced palate is soft and rich with plum and dark cherry flavors highlighted by fine tannins. For that extra,extra, special occasion, it’s a bit pricey! For the more price conscious, but still very discriminate wine palate, I recommend any of these, Italy’s Borgo Reale – Primitivo di Manduria 2001; France’s Flegman – Merlot 2006, or a South African Rothberg Cellar – Shiraz 2008. Frankly, there are far too many superb kosher wines to fit every mood, every palate, every occasion. You can find the above and hundreds more, at Liquors Galore (1212 Avenue J; Brooklyn, NY 11230; Telephone: 718.333.4168).

    Take in the calming scent of the wine’s perfume; delight in each sip, savoring the rich flavor, allowing your palate to pick up its complex symmetry. Let your body relax, as the liquid soporific hits your bloodstream.

    For starters, I recommend choosing an appetizer or salad that you’ve never tried before like Orchideä’s Spring Fling Salad; perhaps something like T Fusion‘s Pan Seared Sweetbreads or Solo‘s Barbeque Short Rib Spring Roll. Discern the distinctive flavors within. Redefine your stomach’s state of satiety by trading quantity with quality and variety of taste. Allow the sensual mixing of fresh textures and subtle tones and spices on your tongue and taste buds. Observe the placement of food, the artistry and color and let it become a true binge of the senses.

    For the main dish, if you’re watching those calories, pick a fish or chicken dish prepared in a way you’ve never tasted or wouldn’t make at home. when it comes to fish few can beat the imagination or IMITATE the meat-like look and taste at Plaza Dining (downstairs at Boro Park’s Plaza Hotel). If you’re a meat lover like I am, go for the steak if it’s really what you’ve got the yen for.

    We particularly enjoyed Prime Grill’s Black Angus Steak, and the Delmonico Steak at Bistro Grill. Order a notch higher on the temperature time as fine restaurants tend to grill a bit on the rarer side. If you’re out with friends be a good sharer, and sample each other’s dishes. It can get ugly with the really delectable, so be prepared to fight them off with fork or skewer if they become voracious.

    I’m usually too full by dessert time to get territorial.  Here a morsel of some heavenly delight is sufficient. Nothing alters vexation like a great dessert. We loved Les MaraisCrème Brûlée, Gusto Va Mare‘s Double Truffle and u cafe‘s Tricolor Cake.

    Finally, if you’re still not convinced, contemplate this with your latte: “There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation. They pay this price for health. And health is all they get for it. How strange it is. It is like paying out your whole fortune for a cow that has gone dry.Mark Twain (1835 – 1910)

    So eat and enjoy!

    SYR

    19
    Nov
    09

    Singing the High Notes


    This past Saturday night, u café hosted a Cantorial Kumzits. Charlie Bernhaut and Cantor Benny Rogosnitzky presented their second monthly evening on the cantor’s art and great food.

    There were some well known cantors and singers in the audience; Mr. Bernhaut, after a few words about his hopes to revive the love and appreciation for chazzanut, asked Asher Scharf to start out the evening of liturgical song.

    Mr. Scharf, a seasoned professional, both a cantor and popular singer in the Jewish scene, clearly showed his art and the lessons gleaned from years of singing.

    Next up was Ari Heinemam, who is the chazzan at a Brooklyn shull, although during the week he deals with Customer’s Relations at Pomegranate, NYC’s best stacked, cleanest and newest kosher supermarket. His selection was on the Birchas Kohanim - The Priestly Blessing. His melodious, sweet voice was magnificent! His phrasing flawless, his emotion powerfully obvious, as he intoned Yivorechecho Hashem veyishmerecho… veyosem lecho sholoim. May Hashem bless you and safeguard you… and establish for you peace.


    Next up was Pinchas Ben Ari, u café‘s owner. His energy, his movements to the cadence of the melody, his gestures as he intoned the different words, made it obvious he had suddenly transcended to another sphere, singing to a far higher audience than that of us – mere humans – sitting in his cafe.

    Pinny, as he’s affectionately called, used to be a chazzan in New Jersey; he retired a few years back, from that position, but he showed  he still has most of what it takes.

    The star of the evening, however, was none other than Yitzchok Meir Helfgott. Cantor Helfgott has a busy schedule of concerts around town as well as overseas. His December 2006 concert at the Metropolitan was phenomenal, he performed before a packed house of Jews and non-Jews.  On this particular Saturday evening, he did not strain himself but his voice showed a power and mastery far above anything we’d heard.

    So, what great food did we partake of? I had a superbly seasoned Grilled Tuna with Sesame Ginger (tuna, coconut rice, grapevine tomatoes, white asparagus and fennel) while my oldest grandson had the Portobello Salad (portobello mushrooms, sun-dried tomatoes, roasted peppers, mesclun salad, mozzarella with a Balsamic Vinaigrette), Penne alla Vodka with Smoked Salmon and a slice of “the best Cheese Cake” he “ever tasted.”

    CS

    17
    Nov
    09

    Delizioso!


    As you walk down the steps into Gusto Va Mare, (237 E 53rd St; New York, NY 10022; Telephone: 212.583.9300) be prepared to leave behind the hustle and bustle of daily life in New York City. Enter this cozy, intimate, restaurant and be transported into the Italian Campagna. Charming, folksy wall frescoes of country scenes, seating which reflects Mediterranean themes and mouth watering aromas, the most delicious homey dairy and fish Italian fare await you. Gusto Va Mare is in a class by itself!

    SYR and I started the meal with a warm Bruschetta, (Italian bread grilled with fresh mozzarella and garlic herbed tomatoes). We followed that with a fresh Insalata Greca (mesclun, tomato, cucumber, black olives, feta, & Italian dressing) and their delectable Gnochi Combinzione (selection of three gnocchi with three sauces).

    SYR had their ample portioned house special of Fettuccini Ai Funghi, fetuccini with mushrooms, it was outstanding. I ordered their 12-ounce Tuna Balsamic served with a large salad. It tasted like real meat and not at all as a product of the sea! We washed it all down with an excellent white house wine.

    Their desserts are not to be missed. SYR had the Double Truffle Cake (two creamy layers of dark and white Belgian chocolate on a thin layer of cake) I ordered the Tiramisu (lady fingers dipped in espresso, fresh whipped cream with sweet cheese & a dash of hazelnut liquor, topped with thin shavings of dark chocolate); both, melt in your mouth delicious.

    It was a bit pricey, but well worth it!

    CS

    Gusto Va Mare on Urbanspoon

    12
    Nov
    09

    Art You Have to Eat!


    One must wonder if the Chef at u café (1436 Lexington Avenue, Bet E. 93rd E. 94th St, New York, NY 10128 – In Manattan’s Upper East Side – Telephone: 212.427.8223) was a painter of delightful still life canvasses in a former gilgul (incarnation). The attention to shape, the attention to color, the attention to detail, make the particular presentation unforgettable. Udi Ben Ari’s eye for color will remind you of some Caravaggio paintings, his shapes will bring to mind Breugel the Elder.

    While the owner and his parents are Israelis, this dairy and fish restaurant features far more than mere Israeli fare. Udi graduated from Johnson and Wales in Rhode Island and that training shows through. Not only is the look of the food guaranteed to make your mouth water, the unique combination of flavors in each dish bespeaks of an all too rare understanding of the subtle nuances of the taste each ingredient brings to the total culinary experience.

    On my fist visit to u café I ordered a Fritatta which, as you see below, was full of color and invitingly appetizing…

    fritattau

    The next time I went I ordered a Salmon Burger…

    salmonu

    Notice how the shape of the pepper, on top of the bread, fits in perfectly with the sauce at the bottom of the photo. Notice how well the cherry tomato’s color goes with the color of the pepper while it directs your attention to the fresh salad? Which 16th century painter’s eye was responsible for this dish’ perfect composition?

    Now look at the shapes and unbelievable colors in their Halomi Salad

    I can hear those of you who know me saying, “But CS, you never eat fish!” It’s true I haven’t – even as a child – touched fish.  Having seen another diner at the cafe at a table next to mine order the Salmon Burger, having smelled the non-fish aroma I thought I’d take a bold step and – with trepidation in my heart – I too ordered it. I shouldn’t have worried; it’s taste, it’s texture did not say fish! The perfect proportion of condiments made the burger taste very meat-like.

    I finished by having a coffee and a slice of Tricolor Cake. A true feast for the eye of any chocolate lover and his palate.

    tricoloru

    Once you taste their food you soon understand why they won this year’s Kosherfest’s competition for the best sandwich!

    The winning sandwich above is made with tarragon egg salad over smoked salmon with black caviar over brioche. Having eaten the  very same one I photographed I must fully agree with the Kosherfest judges that it is the best sandwich in New  York!

    All in all, both my visits there were delightful experiences that proved you can eat art!

    CS

    U Cafe on Urbanspoon

    EVENT

    This Saturday night, November the 14th, there will be a cantorial kumzits at u café, I plan to be there. Come over and say hello!


    09
    Nov
    09

    A Touch of Class in Boro Park


    Nestled in this residential street of Boro Park, better suited for Park Avenue, you’ll find an unusual restaurant specializing in fish and dairy dishes… Such a jewel is the Orchideä Restaurant located at 4815 12th Ave, Brooklyn, NY 11219 — Telephone: 718-686-7500 and 718-686-9100.

    The almost monochrome décor of silvers and grays accented by black and soft lavender produce a unique atmosphere of sophistication and romantic intimacy. Their delicately spiced salads are fresh, delicious, and a true feasts for the eyes. Exquisite attention to color, detail and placement of each vegetable on the plate elevates the gastronomic experience into near art-form.

    We started off our meal with artistically prepared sushi, and colorful, flavorful salads. I recommend the Blue Cheese or the Spring Fling.

    The mixture of flavors bespoke of exotic locales in far away lands. The Eggplant Parmegiano, was the best I ever had.

    The wine selection was more than adequate, the settings regal, and the portions nicely sized. I have a sweet tooth, having been weaned on Austrian pastries, so I was delighted with their unusual looking Napoleon, fruit shaped custard divided among three layers of Middle Eastern fillo pastry. Superb, is an understatement!

    orchidea2

    In presentation, in taste, in service, few establishments can rival Orchideä

    CS

    Orchidea on Urbanspoon

    05
    Nov
    09

    Manhattan in Brooklyn?


    Can a Brooklyn restaurant rival any top Manhattan eatery? The answer is a resounding yes, it can, it does! SYR and I found just such a dining experience at T Fusion Steakhouse (3223 Quentin Road, Brooklyn, NY 11234 — Telephone: 718.998.0002).

    We started with Chicken Lollipops, corn flake crumb crusted chicken drumsticks with sweet and sour pineapple sauce.

    They were superb!

    My companion then followed it with a medium cooked 21+ Day Aged Prime Rib Delmonico (smokehouse marinated and served with sauteed vegetables, glazed pearl onions and shoe string fries. It was juicy and tender.

    I ordered a Filet Mignon au Poivre, a mock 8 oz. filet steak served with sautéed spinach and very thin, long, curly pommes frites.

    Both of these dishes were perfectly cooked with a rare understanding of what makes each cut unique, a total mastery and control of the mysteries of flavor. Visually, they both looked very inviting. Their presentation was made with an obvious artistic eye, as their mere appearance made our mouths water. Their taste did not disappoint!

    The wine selection is excellent and we opted for a South African selection, Rothberg Cellars Cabernet Sauvignon. A delightful choice!

    As a fierce chocolate lover I ended the meal with Chocolate Souffle (freshly baked and served with ice cream covered in a blueberry sauce. Look at that incredible presentation!) while SYR had the Tiramisu. Great choices to top off a true feast that delighted the eye and the palate. Service was polite, helpful and very friendly.

    All in all, it was an experience to remember and one we will repeat again and again.

    CS

    T-Fusion Steakhouse on Urbanspoon

    02
    Nov
    09

    The Dish on Fine Kosher Dining


    Eating out these days is far different than it was when our grandparents dined out for those special occasions at one of the few mom and pop restaurants around town.

    The choices in kosher dining today are plentiful and wide-ranging.  Culturally, we have expanded beyond the standard fare of French, Italian, Chinese or Israeli Mediterranean. Our Jewish melting pot now includes Persian, Thai, Indian, South American, Japanese, Baltic and more. We no longer are satisfied with the categorical breakdown of fish, meat or dairy, but require that fine restaurants include on their menus a variety of fresh salads, sushi, and complex fish dishes, vegetarian and healthy alternatives. We crave space, superb service, variety, artistry and an overall great dining experience. We dine out more frequently and collectively have become more sophisticated on the specifics of what we want from our dining experiences.

    Fast food is cheap and quick. Casual style or family type dining needs to be kid friendly, ample, relatively quick economical and tasty. Semi formal demands more class, more style, more variety, BUT still requires economy. Fine dining has to meet more exacting competitive criteria.

    The fine kosher patron of today expects a big bang for his buck. He requires a unique ambience, great service, and outstanding cuisine; food that is fresh, simple yet complex, and visually exciting. He or she wants to be delightfully surprised, yet yearns for consistency in greatness with some masterful standards that might inspire him or her to revisit for the unmatched taste, originality and quality. We expect wonderful wines and aperitifs, desserts that are either light and callorically mindful or naughtily decadent worthy of tomorrow’s guilt-ridden workout. We not only want to be treated like VIP royalty, but made to feel like we are the raison d’etre of our gastronomic choice for the evening. We want a dining experience that leaves us wanting another very much like it soon.

    Dining out is a competitive enterprise these days and all are eager for your patronage. Dining out is, all too often, more than just about food. Is there an interesting event at the particular restaurant? Is a celebrity chef shaping up a particular eatery’s kitchen? Is there a new cookbook out worthy of your attention? An exotic new product making its appearance in the kosher market? This is the place to find out, this is the place to compare notes. Our goal at The Kosher Scene is to delight, inform and help you navigate the fine kosher restaurant scene, offering deals and newsworthy articles and recipes that will keep you coming back for more and more. Eat, enjoy, and be satiated!

    CS and SY





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