HB Learns: Signature Dishes From NYC Restaurants!

This month I attended yet another wonderful class at the Institute of Culinary Education in Chelsea.  I have to thank Rachel and Jeremy for the awesome gift certificate!  I always love going to the ICE but the hardest part of taking classes there is choosing which one to take from the gigantic recreational course list.  I knew this time that I wanted something totally different than the Fundamentals of Chocolate and Vietnamese classes that I had already taken.  Then I spotted the “Great New York Restaurants’ Signature Dishes” class taught by Chef Loren Banco.  I jumped at the chance to recreate popular dishes from Balthazar, Babbo, Craft, Le Bernadin, and Gotham Bar and Grill. 

So far I’ve only had the chance to dine at Gotham, but after experiencing what it takes to put together each complicated dish I have a lot of respect for the chefs that work at these culinary meccas.   Even dishes that I thought wouldn’t be intricate were, like the salad from Balthazar which required extra special prep thanks to the long list of ingredients, one for every letter in the Balthazar name (B-Beets, A-asparagus, L- lettuce, T-truffle oil, and so on..).  Pretty inventive!

Our class was divided into three groups and my group was in charge of the cooking the monkfish from Le Bernadin, the filling for the Babbo Mint Love Letters (aka ravioli), and baking the warm chocolate cake from Gotham (so good!).  

Throughout the night Chef Loren also gave a host of interesting demos and cooking tips including how to properly roll out pasta dough, fill ravioli, trim and slice hanger steak just like at Craft, and dice an onion (it always looks so easy until you try it yourself, right?!).  Overall the class was very enjoyable, a lot of hard work, and every course of the meal was delicious.   It will definitely be hard figuring out which dish to try at home first now that I have the recipes, and which restaurant to go to first to taste the professional versions!  Thanks to Chef Loren and his assistant Richard for a great time! 

HB Media: Pastry and Sushi Perfection!

During the cold winter months I try to do my best to get out as much as possible and not become a total hermit.  However, for those times when I just can't get out of the apartment (or off the couch), I like to catch up on my movie watching.  I recently checked out two food documentaries that I have wanted to see for ages.  They are definitely worthy of purchase, a place on your Netflix cue, or in my case a free library rental (remember those?!).

Kings of Pastry follows several French pastry chefs in their quest to earn one of France's highest technical titles, the MOF.  MOF is short for Un des Meilleurs Ouvriers de France (One of the Best Craftsmen in France).  Not only is the marathon three-day MOF a grueling competition, it also serves as a skills exam resulting in lifelong recognition and honor.  The documentary provides an inside look at the sacrifices and passion that it takes to achieve such a prestigious award in the area of confection making.  The film also marks the first time cameras were allowed at the MOF.

Jiro Dreams of Sushi follows a different kind of competition, mainly a master sushi chef against himself.  Jiro Ono is owner of Sukiyabashi Jiro in Tokyo, a ten-seat restaurant where reservations are highly sought-after and draws visitors from across the globe.  Jiro’s lifetime journey to create sushi perfection involves a great deal of food history and an intimate look at Jiro’s family, friends, vendors, restaurant staff, and patrons.  The intensity of his dedication and the level of craftsmanship are truly amazing.

These two movies are enough to spark any foodie's travel bug and make many of our daily grinds seem like a breeze. Enjoy!

HB Eats: Feel At Home at Doma Na Rahu

Looking for a delicious meal to start off 2013? I highly recommend heading to Doma Na Rohu.  The words “doma na rohu” mean “at home on the corner” in Czech, and that is exactly how you will feel in this cozy West Village restaurant and bar. Husband and wife team Michael and Evelyn Polesny opened the rustic, yet upscale Austro-Hungarian eatery in April of last year, and while the location is fairly new, the history behind Doma spans generations. The passionate owners have years of experience working in the restaurant industry, and bring with them culinary knowledge and family recipes lovingly passed down over time.

                                    

Serving up Doma's traditional plates with modern flare is Chef Jake Eberle, formerly of the Lamb’s Club.  Jake gave me the scoop on his kitchen offerings, with its delightful range of breakfast, lunch, dinner and brunch options.  The restaurant also hosts a popular monthly pig roast, special neighborhood nights, and has a new late-night bar menu.  I have to admit that I was a little unsure of exactly what qualified as Austro-Hungarian food before my first visit last weekend.  Over the course of the evening I sampled a variety of dishes, all of which were delicious.   

The meal started out with a light kohlrabi salad with fresh croutons, brussel sprouts, and radishes followed by a Fisherman’s Stew made up of shrimp, mussels, and flounder.  The seafood melted in my mouth, as did the foie grois terrine with spiced walnuts, which came next.    

One of my favorite bites of the night was definitely the butternut squash spaetzle topped with fried sage leaves, which achieved a perfect balance of delicate buttery pasta and sweet squash.  I have tried spaetzle before, but none of that quality.  I finished off the main dishes with perfectly cooked duck and red cabbage served with Serviettenknödel (bread dumplings).  Jake shared with me that he infused the dumplings with a light cream to enhance the flavor and moistness.  For dessert I devoured the sachertorte, which was a rich and airy chocolate torte made of chocolate cake with apricot and chocolate icing, served with just enough whipped cream.  

I was blown away by my meal at Doma.  I even ordered a warm Bavarian pretzel to go because I just couldn't get enough. Not only were the food and beer great, but the owners and servers were very friendly, and the atmosphere was welcoming and homey.  These are qualities that I cherish in a restaurant, especially in Manhattan.  I have to thank the whole Doma Na Rohu crew for making my first restaurant experience of the year a truly memorable one!

Doma Na Rahu, 27 1/2 Morton Street, New York, NY

HB Sweets: A New Chocolate Culture at Max Brenner

Happy Summer!  It's been a while since my last post so I thought I would indulge a bit at one of my favorite NYC chocolate spots (see, nothing has changed in the past few months!).  From the moment you spot the signature Bald Man sign on Broadway, Max Brenner sucks you in and tempts you with the lure of delicious chocolate.  Once inside, you are enveloped by the sweet beginnings (smells and sights) of a truly decadent experience. What strikes me about this whimsical destination near Union Square, and makes the place so special, is that the Max Brenner team has succeeded in creating a perfect balance of grown-up and kid-friendly fun. The store is set up as part chocolate shop, part café/restaurant, and part chocolate laboratory.

Children (and most adults) will be delighted by the large variety of inventive goodies, including the marshmallow-topped chocolate pizza and giant plastic syringes full of squirtable chocolate, as well as the colorful glass displays of candies and overhead pipes full of liquid chocolate.  There is also a sophisticated vibe throughout, set by pulsating music (no Willy Wonka tunes here - at least while I was there), a creative cocktail menu, beautiful product packaging, stylish lighting and furniture, and Art Deco-inspired artwork.  I also love the Hug Mug, which is an oval-shaped handle-less mug designed specifically for perfect hot chocolate drinking (sounds like a great holiday gift idea)! 

So who is Max Brenner exactly?  The mysterious character behind this unique brand is actually based on two men - Max Fitchmen and Oded Brenner.  Oded Brenner learned the art of chocolate making in Paris and then teamed up with Fitchmen to create their first homemade chocolate shop in 1996 in Ra’anana, Israel.  Since then, Max Brenner shops have opened across the globe, seeking to establish a “new chocolate culture” of romance and individuality.  No matter what your mood, age, or chocolate preference, I do believe that Max Brenner has a little something for everyone.  I can't wait to try to make something from my new "CHOCOLATE - A Love Story" Max Brenner recipe book!