Archive for the 'Prime Grill' Category

11
Dec
13

The Prime Grill Cookbook


David Kolotkin, one of our favorite Chefs, has authored a new cookbook together with Prime Hospitality Co.’s CEO Joey Allaham. Some of Prime Grill‘s tastiest recipes are in this book, many of which SYR and I have tasted over the years, now everyone can make and enjoy them anytime they want!

PrmCookBk

The book starts out with a history of Prime Grill, photos of the original location and some of the kitchen crew. Then it has a section on Chef David, menus and a listing of potables. The recipe section is organized as follows:

  • Hors d’Oeuvres
  • Appetrizers
  • Soups
  • Salads
  • Fish
  • Meat
  • Side Dishes
  • Dessert
  • Cooking Foundations
  • Dressings and Sauces
  • Rubs

It was hard to find just one favorite recipe to feature here, but after reviewing the book a few times I opted for this one:

Porcini Mushroom Soup

Serves 4 to 6

Ingredients

  • 1/2 cup extra-light olive oil
  • 2 cups onion, small dice
  • 1/2 cup celery, small dice
  • 2 garlic cloves, minced
  • 2 1/2 cups defrosted frozen porcini mushrooms, rough chopped (reserve defrosted liquids)
  • 1/4 cup all purpose flour
  • 6 cups liquid (defrosted liquid + chicken stock to equal 6 cups)
  • 2 cups pareve cream cheese
  • 2 tbsp. salt
  • 2 cups pareve cream cheese
  • Caramelized onions (optional)

In a heavy gauge soup pot, heat extra-light olive oil and sweat the onions and celery until soft and translucent. Add the garlic and cook until aromatic. Add the porcini mushrooms and stir in the flour and cook for another three to four minutes. Add the liquid slowly, working out any lumps from the flour and add salt. Once the liquid is combined bring to  a boil and immediately lower to a simmer in on low heat for a half hour, stirring constantly to prevent burning. Add the pareve cream cheese and combine till smooth. Remove from the heat and let the mixture cool. Puree in a blender until smooth. Serve with croutons or a toasted piece of bread and garnish with caramelized onions.

Chef’s tip: Because you are working with roux, you want to add the water slowly, So that there are no lumps, use a whisk to ensure proper incorporation. In addition, because it is a thick soup, it should be stirred very frequently.

We’ve had this soup quite often as we ate both at Prime Grill and at Solo, we just can’t get enough of it!

Whether you want a recipe to impress the in-laws or your boss, whether you need something fast or you are looking for that special dish for a festive occasion, this is the cookbook for you!

Enjoy, gentle reader, enjoy!

CS

22
Aug
13

The New… Prime Grill – Elegance par Excellence


I knew I was in for serious trouble when walking back to our cozy, ellipsoidal, tufted leather booth with a bite size bread squarely in my mouth – from the washing station – I ached to skirt a bee-line for seconds of the freshly brick oven baked flatbread pieces. Good thing I didn’t, because Chef David Kolotkin prepared CS, myself and my son, a feast of heavenly scope and perfection… it will take days to walk off and countless years to forget. kosher-scene-copyright-copy22

A Partial view of the main floor.

A partial view of the main floor at opening time for dinner – 5:00pm

The place is the new Prime Grill (25 W 56th St, New York, NY 10019 – 212.692.9292) surrounded with neighbors on par like: Henri BendelGucciAbercrombie & Fitch, and the Consulate General of Argentina. The venue is elegant, Great Gatsby meets luxury cruise liner enormous, yet sedate and optimally planned to seat all dining scenarios in shades of warm beige to deep teal. Beyond the reception and a welcoming long marble appointed rectangular bar, accented by the most ‘fabulous darling’ huge black crystal chandeliers that made my Hungarian heart sing. There is seating for up to 350 persons; with intimate balcony seating for two or for large private parties. The layout is so well done, it flows unobtrusively at near full capacity with the soft low hum of a well tuned engine. Our meal was nothing short of spectacular! New distinct flavors from the charcuterie board that tasted totally traif; I’ll be adding ‘al chets‘ for the Pepperoni and the Spicy Beef Prosciutto Cotto this Yom Kippur, that served along with thinly sliced Salami, cured Bresaola, and Spicy Smoked Beef Coppa became nothing short of ‘blonde svelt shiksa, you can’t possibly be Jewish’ when condimented with Prime Grill‘s Whole Grain French Mustard & the toasted flatbread. I’ve skipped ahead, sorry, premature palate excitation…

Hard to believe, it's actually all deliciously kosher!

Hard to believe, it’s actually all deliciously kosher!

Chef David said: “G-d will forgive me for introducing my people to the real tastes of the world.” We started our meal with three sushi appetizers, all superbly fresh, tasty, well sauced & beautifully served: Prime Grill Roll – with grilled yuzu-miso glazed black cod, cucumber, sesame-teriyaki sauce, topped with tuna & avocado; Fire Dragon Roll, consisting of spicy tuna wrapped in avocado; and a Spicy Tuna on crispy rice served with jalapeno aioli sauce, teriyaki & julienne tri-colored peppers – my personal sushi favorite, it’s that coalesced well blended harmony so reminiscent of Prime Ko‘s similarly named dish. Then it was all mouths on zest deck for a Merlin the Magician’s feast set for kings, queens, knights, and… can this round table get any larger? The Crackling Duck Salad leads the appetizer queue because it too had that artfully fused flavor that is so signature Chef David; duck confit and cracklings, arugula, frisee, tomato, red onion, poached egg and champagne vinaigrette. That champagne vinaigrette tied the flavors together in such a wonderful way – the duck confit was sublime, I do hope the dressing is included in Chef David‘s new cookbook – set to appear on September 15th and available at amazon.com. If not, we’ll try to squeeze Chef David for the recipe. It was a delightful marriage of flavors. Next came the Crispy Veal Sweetbreads – a light tempura based coating served with fennel puree, fennel fronds, enoki mushrooms, cipollini onions & pomegranate port sauce – a tad saliferous as is the tendency with sweetbreads, but lovely and light. The Classic Beef Tartar served over beef carpaccio with citrus-caper vinaigrette, sun dried tomatoes & pistachio baked crostini –was excellent. My intent was to sample lightly; who makes a meal of beef tartar? I couldn’t stop forking it – the fresh robust meat flavor vibrated with the citrusy capers and the pistachio crostini; oh my, I shamelessly kept eating. My son, a basic meat and potatoes kind of guy, recently has been expanding his palate; he couldn’t have been in better culinary hands as he explored Chef David’s taste odyssey taking him around the au couture comestible world in 80 minutes. Literally every single dish & accoutrement of the many consumed, possessed unique noble flavors artfully combined in what I’ll acronym as QTTP (Quality, Taste, Texture and august Presentation). CS tried a new Wood Grilled Veal Chop served with cipolline onions, peppers, vine ripened tomatoes, haricot vert, grilled radish, arugula with that marvelous whole grain mustard vinaigrette. The sliced Prime Grill Filet on garlic toast w/ crispy onions & horseradish sauce drew big yummms from my budding gourmand. Prime Grill‘s beef whether aged, cured, marinaded, reserve or Wagyu are all unrivaled and delectably supreme. Every sauce is well thought out – marrying components so brilliantly executed.

Prime Reserve Cut steak

Prime Reserve Cut steak

We all three salivated over the Prime Reserve Cut – I was at my happy zenith savoring my slices [cut with their fabulous steak knives], when CS insisted I taint perfection with some Béarnaise Sauce. Again, a shiksa moment of exotic buttery steakiness that was exquisite. We munched on brick oven Bresaola Flatbread seasoned with light bean puree and drizzled with truffle oil, as we reveled in entrees of Long Island Breast of Duck served with the most adorable quarter sized medallions ‘you can’t believe it’s made of quinoa’ pancakes – topped with a cranberry relish that was a lingua zoetic burst of flavor.

Long Island Breast of Duck...

Long Island Breast of Duck…

CS savored a Veal Chop with peach fritters, porcine mushrooms, infused whipped potatoes & apple brandy sauce; ahhh, King Arthur was reborn – smiling with Guineverian pleasure. Who did have room for dessert? None of us did, but gluttony prevailed after a short interludatory walk. The place was packed with that eclectic mix of clientele that gathers together over the shared commonality of a superlative dining experience. Three spanking new Escalades lined the near exterior with a bevy of well dressed chauffeurs in luxury cars in tow. I was totally out of time and place, enjoying every extravagant moment of gashmiut physicality, knowing I’d have to pay the price for my body stoops to conquer mind jaunt.

A potpourri of luscious, scrumptious, desserts

A potpourri of luscious, scrumptious, desserts

But Chef Felenciana‘s desserts were about to be served. I have adored this woman through her cakes and desserts ever since I first met her in person at Sòlo many years back, over a Tiramisu, what an extraordinary talent. I have kept up correspondence with her through the years via her pastries. The latest having been her Hazelnut Roche, of which I’ve had several deliveries through CS from the Prime Baker Butcher shop on 2nd ave. This night too, she did not disappoint. How amazing was the Bourbon and real Vanilla Bean non-dairy ice creams that tasted totally milk real, beside Whipped Cream drizzled with rich chocolate sauce, Chocolate Bread Pudding, Molten Chocolate Cake, and the exquisitely ethereal Tiramisu… nobody does it better! Felenciana – you are the Queen of Sweets. How can I go home again and cook for my family? Saving grace is Chef David himself, if you haven’t met him, he is an unpretentious, soft- spoken tender bubbale, who has every right to be proud of his monumental achievements on a personal and professional level. The Prime Grill Cookbook - Redefining the Kosher Experience, the Chef’s first published effort, co-authored with Joey Allaham - fourth generation butcher extraordinaire and CEO of The Prime Hospitality Group – will be on a shelf near you in September, or at amazon.com. Chef David has kindly chosen around 250 carefully explained recipes that will require some skill and time but not keep you in the kitchen for weeks trying to recreate the Prime Grill experience. I want to personally thank Chef David, our waiter Tony and all the superb servers, as well as the entire Prime Grill family for a delightful evening. A happy and healthy new year to you all! SYR

05
Jul
12

Prime Grill, Revisited


It never ceases to amaze me how you think you know someone and then you get to experience them under a new set of circumstances, which amplify strengths, or identify weaknesses you had never seen before.  Last Tuesday evening, it applied to our restaurant experience. Chef David Kolotkin (check here, as well) of Prime Grill - a culinary virtuoso in taste and presentation - was refreshingly unpretentious and warm as he personally treated CS and I to a side of Prime Grill we had heretofore not experienced.

It’s through no fault of Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) that we had such tunnel vision, in fact it is because their steaks are so consistently fabulous that we gravitate with Pavlovian/Flinstone salivation straight to the beef every time we are there. Last Tuesday was different;  we broke from the habitual to the unexpected and in some cases extraordinary dishes on the menu.

We started with a platter of sushi and sashimi which included lean tuna, yellowtail, organic Irish salmon and Prime Grill roll- grilled yuzo-miso glazed black cod, cucumber, sesame-teriyaki sauce, topped w/tuna & avocado.

The quality and freshness of the fish was so good, it needed nothing more than the traditional ginger wasabi and soy sauce for accompaniment.

When it came to taste enhancing sauces sushi Chef Wibi did not disappoint us with his Yellowtail “Carpaccio” with yuzu ponzu and jalapeno, with togarashi – a citrus based sauce that greatly enhanced the yellowtail.

Now if you’ve been regular readers of our blog, you know that we are not from the big fish lovers and I was hoping they’d roll out the big side of beef soon that would set our four stone wheeled skin covered jeep off  kilter, and we were thrown off balance, astonishingly so by the House Smoked Wild Organic King Salmon and by all things a Maryland Style Fish Cake

The salmon circumferenced the poached egg on a crunchy toasted bottom that burst with noble flavors worthy of a king’s fare.

And the Maryland Style Fish Cake a whole grain mustard veloute, black bean & corn salsa- was sapid perfection; delicate, perfectly done! I almost didn’t want to share… fake crab? What’s happening to me?

The Atlantic Salmon Tartar with avocado capers and yucca chips was very tasty, a lovely mingling of flavors, though I would have preferred it served on a toasted or crunchy base.

Salad came next,  Bresaola Carpaccio, thin parchment like rectangles of cured beef filet served with arugula, roasted pepper, toasted pine nuts, shitake chips, crispy onions and a reduced port-wine drizzle. Superb!!! Ahh, the drizzle! That drizzle was especially good

We followed with the beef slider assortment was a mouthful of perfection. Each slider a world onto itself Kobe Beef with Pickled Chips & Ketchup, Moroccan Lamb with Arugula & Mint Yogurt, Brisket with Whole Grain Mustard Aioli, Buffalo Chicken with Fresh Herbs & Spicy BBQ Sauce and Black Angus with Mushrooms and Porcini Aioli. Woooow.

We segued with a Delmonico Steak; it came with tobacco onion rigns and a marrow bone.  CS was aching to remove the tiny fork and suck the bone dry, but… ettiquette prevailed.

Finally we got to the desserts, we started with the Tropical Vacherin

with mango/coconut sorbet, pineapple compote and salty macadamias macarons - my friends I’ve had macarons and I have had macarons, but the macadamia macarons served were in a class by themselves. How can a macaron be as light as air and so densely flavoured, at the same time?!? Only Solo‘s Chef Felenciana knows how!

We followed with their heavenly…

Chocolate Cake.

We finished this royal repast with a Honey and Rosemary Apple Galette…

with rosemary infused honey, savory dough and “butter” pecan ice cream. Delicate tasting, beautiful to look at, the plethora of flavors emanating from this dessert can satisfy just about everyone’s palate.

The Cappuccino was among the best I’ve tasted, a worthy crown to this superb and satisfying meal!

As you can tell by the pictures every dish was artfully presented, engaging all the senses.

During the meal we each had 2 glasses of wine. I sipped a Binyamina Bin Cabernet Sauvignon 2010, while CS had a Goose Bay Pinot Noir 2010.

My Cabernet Sauvignon opened in the glass to reveal black berries, wild berries and blackcurrant. Not a complex wine, but very easy and pleasant to drink. CS described the Pinot Noir, thus: Incredible flavors of black cherry and strawberry with buttery overtones. While neither of the two wines proved to be an ideal pairing, they nevertheless nicely complemented this feast.

Although we didn’t get to taste it, it was already late and we both bursting from all the food, CS could not resist photographing the first ever kosher caviar ever served at a restaurant…

All in all a meal we will long remember!

SYR

04
Mar
12

Prime Butcher Baker


Butcher shops have never been the type of store one cares to linger in any longer than necessary to do one’s shopping, but that has suddenly changed!  Having heard so much about Joey Allaham‘s brand new venture, I felt compelled to visit his Prime Butcher Baker (1572 2nd Ave, New York, NY 10028 – Tel: 212.616.1502) this past Thursday afternoon. Clean, very upscale looking, competitively priced, it offers everything you need for a take out or do it yourself meal, except for fruits and vegetables.

A partial view of the store...

This 3000 square ft. establishment combines a meat aging room (facing the street), a full butcher shop with fresh and aged meats, salads, prepared Ashkenazi and Sephardic dishes (cooked to perfection!), a bakery and freezer shelves laden with soups, sushi, sauces, salads and more! Above all, the staff is courteous, knowledgeable and very helpful with hints and full explanations on what and how to cook.

One of the shelves laden with meat cuts in the aging room...

Meat is tastefully presented, in fact, just looking at it makes your mouth water as you envision the possibilities…

Crown of lamb...

As for the bakery… let me warn you! If you are a cake lover, or an unrepentant chocoholic like I am, you are for a incredible feast for both your eyes and your palate…

I had to really restrain SYR and myself, else this mini chocolate cakes would never have lasted long enough to be photographed...

Prime Hospitality Group‘s Corporate Chef David Kolotkin repeats his stellar performance at Prime Grill, by preparing Ashkenazic cuisine favorites. Chef Souad Nigri, a Lebanese caterer prepares the Sephardi delicacies (her Lahmadjine is incredible!); Chef Makoto – from Prime Ko – makes the sushi and the Japanese dishes; Solo’s Pastry Chef Felenciana, makes the most decadent, tempting looking, succulent confections adorning the bakery showcase. If you want a butcher shop like you’ve never seen before, Prime Butcher Baker is the place to go to; if you want a bakery like you’ve never seen or tasted before Prime Butcher Baker is the place to go to!

What are you waiting for?!?

CS

10
Mar
11

Kaizen! Perfection at Prime Ko


Have you ever had one of those microcosmic moments in time encapsulating a window onto something so much bigger in its depth and substance? Though most of mine have not been food moments, this one surely was this past week at the Japanese inspired restaurant Prime Ko (217 West 85th Street New York, NY 10024-3901 - (212) 496-1888) when I tasted Chef Makoto Kameyama’s signature sushi Crispy Rice with Spicy Tuna appetizer. But more about that in a moment…

CS and I were escorted into the ground floor dining area; they’ve got a lower level with a wet bar, TV screen and more seating. Décor showed subtle Japanese influences. The waiting area had these lovely brown leather boxy ’kabuki’ shaped chairs and couch, fresh orchids on a dark rectangular table, with a wall of hand-painted coral peonies on soft aqua…

Wall dividers of slatted mahogany separated one area from another; windows were shaded with white bamboo semi-transparent treatments. Seating was brown textured suede on wood, a few striped suede backed benches, all tucked into square darkwood tables. Settings consisted of simple white geometric china, flatware laid out on deep red bamboo textured placemats, and chop-sticks resting on logo enhanced wood pieces. Lighting was recessed in one area and a framed oval shaped ruched red fabric with a back lit center aperture against the far wall, with a row of rice textured globe light fixtures in the other area.

A partial view...

Esteemed Chef Makoto Kameyama, the former prized Sushi Chef at Prime Grill for the past ten years, has served as Executive Chef at Prime Ko since it opened last year. His experience began in Tokyo where he assisted his father, a prominent Edo-sushi chef running a successful restaurant in Japan. In1981, Chef Kameyama came to the US and opened his own Japanese restaurant. Transitioning to Japanese kosher posed quite a challenge. Aside from the dietary restrictions on pork, shrimp, crustaceans, etc. sourcing fine quality kosher fish for sushi and sashimi, replacing basic Japanese cooking elements like bonita flakes and dashi (made of fish bone, until recently unavailable with a kosher certification), achieving consistent textures and creating exciting sauces were but a few of the obstacles he faced.

Chef Kameyama is very pleased with healthy low fat and low cal Japanese cuisine becoming staple of the American diet. Be it the DHA and heart healthy fresh fish, lung healthy miso, or vitamin mineral-rich seaweed, it is thanks to Japanese cuisine masters like Kameyama that this healthy streamlined fare is taking the nation by storm.

Now, back to our meal… The opening appetizer was an assortment of Rainbow Roll, yellowtail, tuna, and salmon sashimi and that fabulous Crispy Rice with Spicy Tuna I mentioned earlier. That was the defining moment of kaizen (Japanese for perfection) . The mouthful of toasted rice cake topped with spicy tuna pureed with bell pepper, topped with jalapeño and aioli sauce was a bite of pure perfection. The creative combination of textures and genius flavors conjoining to taste so remarkably well, spoke volumes about the artistry of a chef whose collective experience and expertise arrive at the table each time this signature dish is served. Bravo! Omedetou!

Sushi and Sashimi

But we were just getting warmed up… CS and I shared lovely grilled miso Chilean Sea Bass skewers in a spicy teriyake sauce served aside sautéed bok choy & veggies which couldn’t help but be outshined by an outstanding Tuna Delmonico, edged in breading served with jalapeño sauce, wasabi, beet and ginger sauce, with a side of soba noodles and pickled radish/onion/carrot garnish.

Tuna Delmonico

Our waiter, Al, our server, Lebron, treated us like royalty; they were friendly, efficient, informed. I thought we were getting the ‘special treatment’, but service to the tables nearby was just as extraordinary. Al, had the menu and wine pairings memorized down to the last nori seaweed bit & dot of sauce. Service was the epitome of high Japanese hospitality; water goblets refilled with Prime Ko’s own filtered carbonated water, napkins refolded, tables cleaned between courses, and soy sauce, dishes and silverware replaced with the arrival of each new dish.

We enjoyed a cleansing, refreshing Borgo Reale Pinot Grigio 2007 as we waited for our next course, a medley of kobe chopped beef dishes. We sampled Kobe Meatballs with ground ginger and garlic in miso sesame sauce, spicy Kobe Pizza - crispy dough, house made marinara topped with chopped salad & chopped wagyu. Wagyu Beef Sliders – a mini kobe hamburger with spicy aioli and teriyake sauce – completed this tasty Americanized trio.

Cutlery was replaced again with a fresh set including steak knives. I starved myself till dinner in anticipation, but this was turning out to be a most extravagant meal… The best was next! Three ounces of the most amazing Kobe/Wagyu steak resting on a slab of Himalayan salt rock witha side of white mushroom cooked at our table with a spritz of fresh lime. When quality is this good, extra spicing could only detract from it natural flavors – it was melt-in-your-mouth delicious.

Taken before being cooked at table-side. 3 ozs of marbled beauty!

The second steak dish was a 6 oz. Grain Fed Chateau-Briand with vegetable rice served with a jalapeño/uzu/teriyake sauce, with salad and rice. The steak was so good, I would have preferred the sauce on the side.

Steak Chateau-Briand

Chef then surprised us with Eggplant Dengaku. Baked eggplant topped with miso and sesame sauce. Unusual, and superbly tasty. The evening’s crown,  came with the creative and most beautiful desert dish pictured below.

Beautiful presentation, superlative tasting

Two crepes laid out like a Japanese fan, topped with blueberries and strawberries with hot chocolate sauce, sprinkled with green tea powder and confectioner’s sugar that looked like fairy dust. Need I say more?

A brilliant meal overall. Our thanks to Chef Kameyama and the staff of Prime Ko for a thoroughly enjoyable experience.

SYR

Prime Ko on Urbanspoon

23
Feb
11

Kosher Food & Wine Experience 2011 – Part 1


It was billed as bigger than its preceding shows… it was, it was billed as better than its preceding shows… it was! This was one of those rare occasions when hype and truth actually walked in locked step. The food, the wine, the liquors, all added up to a wonderful evening, an epicure’s dream come true.

SYR and I went in at 4:00pm, we saw and met many friends, magazine editors, fellow foodies and bloggers. We delighted in some products we’d already raved about on these pages, we discovered the new and revisited some great restaurants. As we spoke to favorite chefs, we  were happy to hear their craft was more than just a job, their passion for food, their creative juices continue unabated. Chef David Kolotkin of Solo and Prime Grill, Chef Jeff Nathan of Abigael’s and his wife Alison, Chef Mark Green of Glatt A La Carte, Jose Mireilles of Le Marais were among old friends showing off their creations.

Pomegranate had a large booth serving up some dishes that could have been made at any top restaurant.

Chef Emilio getting ready to hand out some delicacies.

Shana Wendel and staff presented Pardes‘ fares…

Lamb Meatballs with Turnip and Olive. Juicy, succulent, beautiful to look at... unmistakably Pardes!

Dr Alan Bronner and Chef Jack Silberstein of Jack’s Gourmet were serving  Chorizo Tacos, Pepper and Onion Soup with Sweet Italian Sausage and Bratwurst Sliders. We sampled all three and and loved them, here is an easy recipe they shared with us:

Bratwurst Sliders

Ingredients

  • 1 package (4 links) Jack’s Gourmet Cured Bratwurst Sausage sliced 1/4″ thick on an angle
  • 12 slider buns (4 burger buns can be substituted instead)
  • 1/2 cup sauerkraut
  • 1 tablespoon caraway seeds
  • 4 tablespoons grain mustard
  • 1 tablespoon chopped fresh tarragon leaves

Directions

  1. Combine the sauerkraut and caraway seeds and reserve.
  2. Combine the mustard and tarragon leaves and reserve.
  3. Heat a saute pan over medium heat with 2 tablespoons oil. Add sausage and cook until golden brown, about 3 – 5 minutes.
  4. To serve, slice the buns in half. Spead a small amount of mustard on the bottom half of each bun. Top with sausage and sauerkraut and place other half of bun on top. Secure with a toothpick if necessary.

Some other friends with a great product are Valerie and Robert Groper from My Brother Bobby’s Salsa. SYR finally got to taste their salsas, she fully agrees with me they are superb. Can’t wait until they are available in Brooklyn!

Shalom Bombay was there as well, I had a selection of their Chicken Pakoras, Chicken Biryany and the Chicken Tikka Masala liberally sprinkled with the Mint and Tamarind Chutney and loved the whole combo. Noi Due still makes the best Espresso I’ve ever tasted in the US.

A new discovery was got cholent? Inc. I had their Moroccan Dafina and the Polish Cholent (just like my mamma used to make!!!). They have 16 different types of cholent, wish I could taste them all… The same people folks also own Gemstone Catering and we were very impressed with their Eve’s Apple and Hickory Wood Smoked BBQ Pulled Brisket Sliders. Tammy Polatsek from Aristocratic Design Co. told us these guys make superbly delicious food, well… they do!

There were so many restaurants to choose from, so much looked, smelled and tasted great I could write a very long post extolling the virtues of each, suffice it to say that the choice of eateries and caterers represented was tops. We also talked to cookbook authors Chef Lévana KirschenbaumChef Jeff Nathan, Chef Susie Fishbein, Chef Jamie Geller. All in all a delightful evening, amidst delightful people.

CS

04
Oct
10

Kosher Cooking Demos at De Gustibus



L’CHAIM SERIES

Event title: DAVID KOLOTKIN – The Prime Restaurant Group

Tuesday, October 12, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

DAVID KOLOTKIN, executive chef of The Prime Grill, imparts his cooking ideas to present a vibrant and informative take on tantalizing New American cuisine for the kosher home chef.

–)oOo(–

Event title: JOAN NATHAN – Cookbook Author

Thursday, November 11, 2010 | 1 – 3:30 PM $95 per class

All food will be strictly kosher

JOAN NATHAN, doyenne of Jewish American cooking, is the recipient of multiple James Beard Awards, a TV personality, and the author of 10 cookbooks, including Quiches, Kugels and Couscous: My Search for Jewish Cooking in France. Joan brings simple yet refined European flavors to the table, seasoned with a hint of the Mediterranean that is always in sync with the needs of the kosher gourmande.

–)oOo(–

Event title: SETH WARSHAW & SHLOMO BLASHKA – etc steakhouse

Monday, November 29, 2010 | 5:30 – 8:00 PM $95 per class

All food will be strictly kosher

SETH WARSHAW, executive chef of etc steakhouse in Teaneck, New Jersey, demonstrates an elegant kosher menu focused on the highest quality meats and satisfying seasonal ingredients.  SHLOMO BLASHKA, of Royal Wine Corporation, will pair the delectable dishes with an array of world-class kosher wines that are sure to please the most discerning palate.

–)oOo(–

Location

Venue : De Gustibus Cooking School
Homepage: http://www.degustibusnyc.com
Street: 151 West 34th Street, 8th Floor
ZIP:
10001
City: New York

Location description:

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor and we are located between the coat / bathing suit department and human resources in the employee section of the store.

Please Click below to Register for this event:
REGISTER HERE

26
Sep
10

Some of the Restaurants with Sukkahs


18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400) Sukkah on Wheels, parked in front of the restaurant.

etc steakhouse (1409 Palisade Avenue; Teaneck, NJ 07666; Telephone: 201.357.5677).

Le Marais (150 West 46th Street – Between 6th and 7th Ave – New York, NY 10036; Tel: 212.869.0900) Sukkah seats 25, no reservations taken.

Olympic Pita (58 West 38th Street; New York, NY 10018; Telephone: 212.869.7482) Sukkah for up to 15 people.

Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) Giant sukkah, seats up to 90 people.

Smokey Joe’s (494 Cedar Lane; Teaneck, NJ. 07666; Telephone: 201.836.7427). They will be making their special Mediterranean Lamb Stew with Cauliflower and White Beans for Sukkot. It is made with their own smokey, lamb merguez sausage. It is the perfect dish for the sukkah because you can make it very hot and keep it covered in a dutch oven while sitting in your sukkah. You and the stew will stay warm! $13.99 a lb. And with yom tov being 2 days at a time, so Smokey Joe’s is also presenting a two-fer, order any of this items and the second is on the house:

BBQ Chicken
Quart of Beef Chili
BBQ Meatloaf – 1lb

Limit of only one to a party

Shalom Bombay’s Sukkot Take-out Special

Photo by: Koshertopia

Shalom Bombay, has no Sukkah at either the newly opened Manhattan or at the original Teaneck locations. They do offer a choice of two succulent take out menus, however:

Menu #1

Service for 8 people: $150 / Service for 12 people $210

Choice of soup
Tandoori Chicken
Beef Korma
Vegetable Curry
Basmati Rice
Naan Bread

Menu #2

Service for 8 people: $200 / Service for 12 people $290

Choice of soup
Vegetable Samosa
Chicken Tikka Masala
Tandoori Beef
Vegetable Kofta Curry
Basmati Rice
Naan Bread
Rice Pudding

Great additions to enhance your holiday meal

Lollypop Chicken Platter: $50 small tray / $95 large tray
Vegetable Appetizer Platter:
$50 small tray / $95 large tray
Dum Aloo Kasmiri:
$50 small tray / $95 large tray
(Potatoes stuffed with dry fruits, mildly spiced and cooked in a tomato sauce)

Shalom Special Naan (Stuffed bread with dried fruit): $4/order
Carrot Pudding:
$4/order

CS

05
Sep
10

Yom Tov Recipes – From Prime Grill’s Chef David Kolotkin


[Chef David Kolotkin, Executive Chef at The Prime Grill (60 East 49th Street; New York, NY 10017; Telephone: 212.692.9292) has appeared before on these pages (here, here, herehere, and here). Once again he graciously acceded to share three yom tov recipes with our readers. CS]

Rosh Hashana Duck Meatballs with Sweet Sauce

Ingredients

2 1/2 lbs ground duck meat
3/4 cup chicken or duck fat
2/3 cup soy milk
1 3/4 cup-2 cup bread crumbs
2 eggs
1/2 tsp ground black pepper
1 tsp kosher salt
1 tbsp dried parsley
2 tsp garlic powder
1 tsp dried rosemary
1 tsp dried thyme

-Combine all ingredients.
-Roll into 1 1/2 oz meatballs
-bake in 350 degree oven 8-10 minutes or until cooked through

Sweet Sauce

3 cups Pineapple juice
1/4 cup Soy Sauce
1/5 cup white Vinegar
1/4 cup Dark brown sugar

3 tbsp cornstarch
6 tbsp cold water

-combine the first 4 ingredients and bring to a simmer.
-combine the last 2 ingredients and whisk in to the simmering 4 ingredients. Bring back to a simmer.
-toss the meatballs into the sauce and serve.

Dry Rubbed Double Cut Veal Chop for Two

Ingredients

½ Tblspn Black Pepper
2 Tblspn Sugar
2 Tblspn Salt
5 Tblspn Porcini Pepper (dried porcini ground in spice/coffee grinder)

Mix all of the Above

1 Double Cut Veal Chop
1 Tablespoon Canola Oil

Sprinkle the dry rub generously on the veal chop before searing. In a hot sauté pan, using the oil, sear the veal chop on all sides. Put onto an oven-ready tray. Roast in a 350 degrees oven for approximately 10-15 minutes. Medium is my preferred temperature.

Red Pepper Jam

2 Red Bell Peppers—seeded, ribs out, julienned
¼ cup Sugar
1/3 cup Rice Vinegar (White Vinegar can be substituted)

Combine all ingredients in a small pot. Bring to a simmer. Slowly cook down until a jam like consistency (almost dry).

Sweet Potato Soufflé

Ingredients

3 cups Sweet Potato Puree
1/3 cup Sugar
Pinch of Salt
3 Eggs
1 Vanilla Bean
½ cup Pineapple Juice
½ cup Flour

Combine the first 6 ingredients. Fold in the flour. Pour into a greased pyrex baking
dish. Cover with aluminum foil. Bake at 325 degrees for approximately 40-45 minutes.

Enjoy, gentle reader, enjoy!

CS

Sweet Potato Soufflé

11
Jun
10

18 Restaurant


Eighteen ‘s marketing team has an innate business sense predicated by one important rule of the game; know your  customers’ tastes and quickly adapt accordingly. Just open three weeks,  18 is taking off like gang-busters. Inheriting a great restaurant design modified with red accents, its managing team created an upscale, sophisticated 21st century deli, with a few marvelous twists.  They’ve hired a terrific sushi chef from Salt Lake City, who creates one mouth-watering roll after another. Chef Haim Dadi, the main chef,  flips so many fat burgers-to-go, it’s making Popeye’s Wimpy cry (it’s the quality of the meat, baby! They buy top-of-the-line.).  Chef Haim kept the best of the Moroccan-Israeli fare, kept the great fish and salads, and offers a great assortment of grilled steak entrees.

Located where Turquoise used to be, 18 Restaurant (240 E 81st St, New York NY10065; Tel: 212.517.2400), opened its doors barely three weeks ago. We felt a welcoming warmth as soon as we walked in…

...a partial view

We sat on a corner next to the turquoise wall that once made the late Turquoise so distinctive. SYR and I started the meal with their Salt Lake City Sushi Roll.

Salt Lake City Roll, colorful, delicious!

It came with tuna, avocado, cucumber, tempura crumbs, soy glaze and a spicy masago. Neither, SYR nor I have been great fans of sushi BUT this roll was amazing!

We both followed with the Yemenite Soup with Meat.

Yemenite Meat Soup

It comes with potatoes, carrots and meat, its aroma and taste linger on for quite a while. This is a new favorite of mine!

Next we shared a large Israeli Combination Platter consisting of hummus, babaganush, Turkish salad and tahini, we dipped our Morrocan Cigars and the baguettes in it for new combinations of rich flavors. Their delectable Israeli Salad with chopped cucumber, tomato w/parsley, lemon and olive oil proved that fancy ingredients are not always necessary to create wholesome, delicious salads but… freshness is!

Next, SYR had the Eighteen’s Beef Burger, 8 ozs topped with mushroom and sitting on a bed of fried onions inside a brioche bun. It came with sides of a sliced sour pickle and French fries. It looked great, and tasted superb. It was obvious why this particular dish is one of their bestsellers.

I followed with Romanian Tenderloin Steak, it came with fresh grilled peppers and superb Yukon gold mashed potatoes.

Romanian Tenderloin

As I’ve said before, I grew up in Uruguay where steak was an almost daily dinner staple, I know steaks!  This one was tender, very juicy and full of flavor. Even my mother couldn’t have made it any better!

Whatever you do, don’t miss their Yemenite meat soup.  It’s delicioussssssssss! The portions are generous, the prices more than reasonable. What more can you ask?!?

CS

18 on Urbanspoon




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