Eataly, NYC

Eataly, NYC

Ever since Eataly NYC opened in 2010 I’ve been dying to visit the high-end Italian food market/ mall. Earlier this week, I fulfilled my desire to visit and made the trek to NYC for a food-filled day, with Eataly as one of my stops.

Eataly NYC is located on 23rd street & 5th Avenue.

In 2007, Oscar Farinetti first founded Eataly in Turin, Italy. It was part of the initial vision to expand locations elsewhere in Italy and New York City. Today there are 31 Eataly locations with two in the United States (NYC and Chicago) and 16 throughout Italy. Among the planned future locations in the United States are Boston, Philadelphia, Washington DC, Los Angeles and a second in NYC.

Today there are 31 Eataly locations.

The New York City location is owned by a partnership including Mario Batali, Lidia Bastianich and Joe Bastianich. And if you didn’t know this beforehand, you would realize it as you walk through the market because Mario, Lidia and Joe’s products proliferate throughout.

Mario Batali, Lidia and Joe Bastianich’s products proliferate throughout Eataly NYC.

Eataly consists of two main branches: a high-end Italian food market and seven sit-down restaurants with both table and bar seating all contained within a mall-type atmosphere.

Eataly has seven sit-down restaurants with both table and bar seating serving a variety of foods.

We chose to eat at La Pizza – La Pasta. I’ll be providing you with my full review very soon, but will say it was delicious!

The market is split into two main sections: House made and the Best of Italy and America. In the house made area, there is fresh food made in house. You will find fresh-made bakery items, mozzarella, gelato, pastry and pasta. I was fascinated to see the fresh pasta being made both by machine and by hand.

The fresh pasta is being made by machine – fresh ravioli!

The chefs are making fresh gnocchi by hand.

There is every kind of fresh pasta you can think of available for purchase from the pasta counter.

The fresh pasta counter has so many different varieties.

The Best of Italy and America market offers beauty, books and housewares, beer, beverages, dry pasta and rice, coffee and tea, dolci and chocolate, olive oil, vinegars, preserves and honey, sauces and condiments, dairy, cheese, and salumi.

The dolci and chocolate section was very tempting.

I was amazed to find chocolate torrone. You can easily find the vanilla nougat candy, but the chocolate is a rare find. I’ll save this for Christmas Eve dinner.

Chocolate torrone – an amazing find for the Christmas holiday!

You also can find the freshest products in the seafood and butcher counters.

Eataly’s fresh meat counter.

The produce is fresh from local farms.

Produce fresh from the local farms.

The salumi offers a variety of imported Italian cold cuts and cheese.

The salumi had a wide variety of italian cold cuts and cheeses.

I was amazed at the size of the whole Parmesan cheese wheels!

“I’d like a little Parmesan cheese, please.”

The concept behind Eataly is to challenge the predisposition that quality products are only available to a select few. The market/ mall brings good eating and shopping to all – not limited to connoisseurs. Eat Better, Life Better Today. The shirts worn by the staff exemplify this philosophy.

Love this philosophy!

We truly enjoyed our time at Eataly and look forward to returning and trying more of the products and restaurants.

 

Have you ever been to Eataly NYC?

What’s your favorite authentic Italian food product?

Parallel Post Farm-to-Trumbull Dinner

Parallel Post Farm-to-Trumbull Dinner

Parallel Post restaurant hosted its second in the four-part Farm-to-Trumbull culinary dinner series on June 4. Parallel Post is a farm-to-table restaurant located in the Trumbull, CT Marriott, but it is more than you expect from typical hotel dining.  It is one of six restaurants owned by award winning and James Beard nominated, Chef Dean James Max.

Chef Dean James Max

The restaurant follows a farm-to-table style focusing on all fresh, natural and sustainable products.

Upon arriving at the restaurant, the hostess guided us outside to an intimate outdoor area.  “Bootleg Greg,” resident mixologist – because the title of bartender definitely won’t do – greeted us with the choice of two very original cocktails.

“Bootleg Greg,” resident mixologist greeted us with the choice of two very original cocktails.

Greg had mixed up a cucumber fresco, which you could either have in its original non-alcoholic form or with the addition of cilantro-infused gin for the adult version.  It was very refreshing for the warm day.

Cucumber fresco

The second cocktail was a carrot juice with wheat and soy extracts and could be infused with brandy for a spiced up version.

Carrot juice with wheat and soy extracts

As guests continued mingling on the cocktail patio, the wait staff was passing two appetizers to whet our palates.

The wait staff was passing two appetizers to whet our palates

The bison tartar with farm fresh egg had a hint of spice to it.  The chefs commented that the bison was sourced from Creamery Brook Bison farm in Brooklyn, CT.  I had no idea there was a bison farm in Connecticut.  We also learned that bison has fewer calories and less cholesterol than beef, chicken and turkey, making it a very healthy red meat.

The bison tartar with farm fresh egg had a hint of spice

The coffee-cured salmon, the second appetizer, was served on flaxseed bread with Connecticut farm cheese with chives.  The nutty bread paired with the rich cheese and salmon was a wonderful combination of flavors.  Shearwater coffee roasters supplied the coffee for this appetizer.  Shearwater is the first and only USDA-certified organic coffee roaster in Fairfield, CT.

Coffee-cured salmon

The chefs joined us on the patio to mingle and discuss some of the food we were sampling.

Chef Ali Goss joined us on the patio to mingle and discuss some of the food we were sampling

After the cocktail hour, guests made their way into the private dining room.  Two large tables were set up in community-style dining format, making it a friendly atmosphere.

Large tables were set up in community-style dining format, making it a friendly atmosphere

Chef Dean James Max introduced himself and the other team members.

Chef Dean James Max introduced himself and the other team members

Chef Ali Goss, Chef de Cuisine, has been at Parallel Post for almost two years.  Previously she was the lead cook at Chef Max’s restaurant in Ft. Lauderdale, FL.

Chef Ali Goss

Chef Chris Molyneux, is executive chef for the restaurant and all the hotel’s dining.

Chef Chris Molyneux

Chef Max described each item on the menu, highlighting the local sources for the ingredients.  Since the menu was inspired by the farms’ fresh offerings of the day, it wasn’t revealed until the evening of the event.  He also mentioned that all the dishes would be served family style – and the food was plentiful!

The menu was inspired by the farms’ fresh offerings of the day

Our first course began with parsnip soup poured over Norm Bloom clams salad.

Norm Bloom Clams Salad

The soup was served in glass bottled and each guest poured the soup over the salad that was already in the serving cups.

The soup was served in glass bottled and each guest poured the soup over the salad

The soup had rich flavor and the salad added a crispy element to the soup.

Parsnip soup

The first course continued with a beautiful salad filled with Gilbertie’s farm greens, early summer watermelon radishes, soy-ginger mushrooms with wasabi green vinaigrette.

A beautiful salad filled with Gilbertie’s farm greens

Finally the first course was capped off with crispy soft-shell crabs, pea shoots drizzled with cayenne ramp aioli.  The crabs were sweet and succulent.

The first course was capped off with crispy soft-shell crabs, pea shoots drizzled with cayenne ramp aioli

Jam Jar brand Moscato sweet wine was served with the first course.

Jam jar wine

For the entrée portion of the meal, we began with four side dishes.

Grilled asparagus and frissee was topped with Manchego cheese and sherry vinaigrette.

Grilled asparagus and frissee

Purple potato salad.

Purple potato salad.

Baby kale salad with roasted walnuts, feta cheese and pickled apricots.

Baby kale salad

Fiddle head ferns, which are only available for a few weeks in May/ June.

Fiddle head ferns

The main entrée featured two protein items:

Grilled pork chop with lima beans, mustard greens and bacon jam.

Grilled pork chop

Montauk roasted tuna with English pea puree, roasted fava beans, pearl onions and wheatgrass vinaigrette.

Montauk roasted tuna

We filled our plate with some of each item because we wanted to taste everything.  I was amazed at the pairings one key ingredient with several others to create amazing flavors.

We filled our plate with some of each item because we wanted to taste everything

Route Stock cabernet wine was served with the main dinner entrees.

Route Stock cabernet

For dessert we were treated to several indulgences:

Warm strawberry crostata with goat cheese crumble.

Warm strawberry crostata

SoCo vanilla bean ice cream served in a mason jar.

SoCo vanilla bean ice cream

Gilbertie’s farm lavender flavored crème brulee.

Gilbertie’s farm lavender flavored crème brulee

Additionally, we were forewarned of a frozen cocktail treat.  It consisted of a strawberry and yogurt popsicle house made by “Bootleg Greg.”  He made the rounds spraying the popsicles with Campari liqueur.  It was like nothing we’d ever seen or had before.  What a fun treat!

Strawberry and yogurt popsicle house made by “Bootleg Greg.”

As the meal drew to a close, the diners joined in a round of applause for the chefs and wait staff.

Me and Chef Dean James Max

As I reflect back on all the dishes, my favorites included the salmon appetizer, the parsnip soup and salad from our first course, and the purple potato salad and grilled pork chop from our entrées.  Dessert was a three-way tie.  I loved all the items – crostata, which brings back fond memories of my Italian grandma, homemade ice cream and lavender crème brulee.

The entire farm-to-Trumbull dinner, from appetizers through dessert, was first-class – both food and service.  Chef Dean James Max and his team masterfully turn fresh ingredients into culinary art highlighting flavors, textures, colors and local sourcing.

I encourage you to check out one of Parallel Post’s upcoming farm-to-Trumbull dinners.  You can find details about the remaining two dinners on the Parallel Post website.

Have you ever been to a farm-to-table community dinner event?

 

Disclaimer:  While I was invited to the June farm-to-Trumbull event by the Parallel Post’s marketing and public relations team, the opinions and views expressed above are my own and describe my personal experience at the dinner. 

Wine Tasting with Food Network Executive Chef Rob Bleifer

Wine Tasting with Food Network Executive Chef Rob Bleifer

On my way home, I stopped at Valley Fine Wine & Spirits in Simsbury because I had seen they were having a wine tasting with a Food Network celebrity.  I love watching the Food Network channel.

Valley Fine Wine & Spirits in Simsbury hosted a wine tasting featuring Entwine wines and Food Network’s Executive Chef Rob Bleifer

The tasting featured Entwine wines and was being hosted by Food Network’s Executive Chef Rob Bleifer.  Chef Bleifer wears many hats at Food Network.  He oversees the team that takes care of the food needs for about 15 shows, caters events, food styles for photo shoots, develops recipes for Food Network kitchens and Food Network Magazine, picks the “Chopped” mystery basket ingredients and many other projects.  He was also part of the blending team that developed the wine.  Blending wine means tasting and blending lots of wines with the goal of producing new wine.  Many wineries do this to enhance and polish the wines before bottling it.

Chef Rob Bleifer wears many hats at Food Network

Entwine wines is a collaborative effort by Wente Vineyards (one of Americas oldest wineries) and Food Network.  It’s a line of “every day drinking wines.”  About three years ago, they debuted four wines in the line – a cabernet sauvignon, a chardonnay, a merlot and a pinot grigio.

At the tasting, all four of the wines were available to sample and were paired with simple food items that best bring out the wine’s flavors.  The cabernet sauvignon was paired with blue cheese to bring out its rich and fruity flavors.  The chardonnay was paired with potato chips to bring out its hint of apple.  The merlot was paired with Soppressata because the toasty cherry flavor aligns well with the spicy Italian salami.  The pino grigio was paired with chunks of Grana Padano cheese because the nice acidity rounds out the flavors of the Parmesan.  I sampled the pino grigio and the merlot with their accompanying food items.  I enjoyed both.

Chef Bleifer was available to answer any questions about the wines, sign a bottle of wine or snap a quick photo, which I did.

Me and Chef Bleifer

He and I also chatted about several of the Food Network celebrity chefs (Bobby Flay, Giada DeLaurentiis, Ina Garten and Ree Drummond) and what it’s like to work with them. It was an interesting conversation.

This was a quick and fun stop on my way home.  A very cool way to end the week!

 

Have you tried any of the Entwine brand wines?

Have you ever been to a wine tasting at a liquor store?

“Under the Tuscan Sun” Themed Dinner Party

“Under the Tuscan Sun” Themed Dinner Party

Five times a year, my college friends and I have “couples dinners” at each other’s homes.  Since there are five couples, everyone hosts once a year. The goal is to ensure we gather together, despite busy schedules.

We’ve had these dinners for over 15 years and counting.  When it’s your turn to host, you determine the “theme” and core menu elements.  Other couples contribute a food/ dessert item, as the host determines.

Over the years, there have been many great dinners.  Some of the gatherings have included: movie nights, seasonal menus, sporting venues, and international/ tropical food themes.  One of my favorites was a Gilligan’s Island themed party, with guests dressing up as their favorite castaway (we had every castaway represented except Ginger) and island/ tropical food.  It was a very fun night with lots of laughs.

For this year’s dinner, I chose an “Under the Tuscan Sun” theme – inspired by the movie and book with the same name.  I’ve read the book and seen the movie several times and knew Frances Mayes wrote a cookbook, which was an outgrowth from the recipes within the book/ movie and her Tuscan travels.

The Tuscan Sun Cookbook by Frances & Edward Mayes

After reviewing this cookbook’s recipes, I chose braised short ribs as the main entrée.  I’d never made short ribs, so I decided to test-drive the recipe before the dinner.  I am glad I did.  The test-drive short ribs were good, but I knew I could make a few slight changes to make them even better.

Practice round of Tuscan short ribs – served with polenta

Shortly after I decided on the “Under the Tuscan Sun” themed dinner, I learned that Frances Mayes was launching a line of wines – “Tuscan Sun Wines” – with the debut a few days before my dinner.  What luck!  My husband was able to find the new wines at our local wine shop.  They were a nice addition to my “Tuscan-themed” tablescape.

Tuscan Sun Wines debuted a few days before the dinner – what luck!

The evening began outside on our porch, where we served our guests cocktails and appetizers.  The appetizer selection featured deconstructed bruschetta and a small antipasto.  The antipasto included chunks of Italian sharp and Parmesan cheeses, cured salami and prosciutto.

The appetizer selection featured deconstructed bruschetta and a small antipasto.

The deconstructed bruschetta is an appetizer I’ve served a few times previously and it has been a big hit!  I include charred bread, pesto, fresh ricotta drizzled with honey and freshly cracked sea salt, and slow roasted tomatoes.  Guests assemble their bruschetta as they like it – with any of the elements offered.

Slow-roasted tomatoes – one element of deconstructed bruschetta

After chatting and nibbling, we asked guests to come into the dining room for the main meal.  The short ribs had been roasting for 3+ hours so the whole house smelled amazing.

I decided to replicate the “Aunt Josie Sunday Ragu” meal served at Bricco Trattoria in Glastonbury.  In addition to the Tuscan braised short ribs, we made roasted Italian sausage (my dad’s homemade) and my homemade meatballs.  The three meats were paired with a beef-based risotto that Terri made.  The risotto was amazing!  I also included a simple salad, sweet roasted peppers and Italian bread.

Tuscan braised short ribs, roasted Italian sausage and meatballs over risotto

The modifications I made to the short rib recipe were, “spot on.”  The meat melted off the bones, just as the recipe said it would if cooked properly.

I asked Lisa and Sue to make dessert.  Sue made apple and raspberry crostata.  Crostata is a rustic Italian, baked dessert tart.  Technically, it’s a form of pie, but it doesn’t use a pie plate or a tart pan.  You make it directly on a baking sheet, piling fruit into the center and wrapping the crust around.  Sue’s crostata was delicious.  I just love the combination of apple and raspberry.

Apple and raspberry crostata

Lisa made a lemon cake – the recipe was from the “Tuscan Sun Cookbook.”  It had the texture of a pound cake.  Its delicious lemon flavor reminded me of a bowl of fresh lemons.

Lemon cake – the recipe is in the “Tuscan Sun Cookbook.”

Despite everyone being quite full from the appetizer and meal, most opted for a “sampler plate” of dessert – a slice of each.

In the spirit of ending the meal in the “Under the Tuscan Sun” dinner party theme, we offered our guests an after-dinner liqueur of Limoncello.  It’s an Italian lemon liqueur, mainly made in Southern Italy.  In the movie, the main character, Frances, has Limoncello for the first time with Marcello in Positano, along the Amalfi Coast.

The dinner was capped off with an after-dinner liqueur of Limoncello

The meal was beautiful and delicious – possibly one of the best I think we’ve ever had.  My husband commented that all the items in the meal were of “restaurant quality.”  That is quite a compliment to all the cooks!

The “Under the Tuscan Sun” dinner was of “restaurant quality.” That is quite a compliment to all the cooks!

There are several quotes from the book/ movie that stay with me long after reading/ watching.  I will share with you one of my favorites:

“Life offers you a thousand chances…all you have to do is take one.”

– Frances Mayes, Under The Tuscan Sun

 

Have you read the book or seen the movie “Under The Tuscan Sun” by Frances Mayes?

What’s your favorite dinner-party theme?

Vinted Wine Bar & Kitchen, West Hartford, CT

Vinted Wine Bar & Kitchen, West Hartford, CT

Some of my close work friends and I have been trying the various restaurants in West Hartford Center and Blue Back Square for Happy Hour every 3-4 weeks.  Recently, our latest outing brought us back to one of my favorite places, Vinted Wine Bar & Kitchen in Blue Back Square, West Hartford.  I think I’ve been there 5-6 times with various groups for different occasions.

Vinted Wine Bar & Kitchen, West Hartford, CT

Vinted opened in 2012. It has the same owners as The Federal Restaurant in Agawam, MA, which is also an amazing place to eat!

Vinted has happy hour every day of the week, not just weekdays, from 4-6 pm.  They have over 60 wines.  And if you think you might be confused deciding which wine to order, they make it easy by offering a 1 oz taste serving, 3 oz half glass and a 6 oz full glass.

Vinted has happy hour every day of the week!

Vinted has an exclusive happy hour menu, be sure to ask for it, with items priced between $1 and $5, in addition to their “dinner” menu filled with extraordinary small plates.

The food is anything but ordinary.  Every item has a wonderful gourmet twist to it that gives each dish amazing flavors.  Every item I’ve ordered and tasted has been outstanding.

I think for every time I’ve been at Vinted, we’ve always started with two items from the “Veg” section of the menu – the Federal Risotto Balls and Whipped Chickpea Hummus with Scallion Cakes.

The risotto balls is an item common on both Vinted and The Federal’s menus.  They are small fried risotto falls finished with black truffle butter and fresh chives.  Try them and one word comes to mind – YUM!  They are addictive and leave you wanting to eat many, many more.

Federal risotto balls – a “must order” item

The whipped chickpea hummus with scallion cakes is another wonderful item.  I can honestly say, and think others will agree, it’s the best hummus you’ve ever had and spreading it on top of the crispy scallion cakes is heaven.  One from our happy hour group said she may be dreaming about the hummus and scallion cakes – they are that good.

Whipped chickpea hummus with scallion cakes

From the special happy hour menu, a few ordered the beef short rib.  It was slow roasted in a red wine reduction and served with roasted asparagus on top of polenta.  The meat was so tender that is just fell apart with a fork.

Beef short rib with roasted asparagus on top of polenta

A few others tried the grilled shrimp that was served with tomatoes and avocado mash.  They said the combination of flavors was amazing and wished there were more shrimp.  Sounds like a second round is needed.

Grilled shrimp with tomato and avocado mash

In our final round of tapas, I ordered the chicken meatball slider.  It had a tomato jam and was served in a mini potato bun.  It was similar to eating a meatball Parmesan sub, but in a smaller sense and with elevated ingredients and flavors.

Chicken meatball slider

As always, every food item was delicious, and the company is the best!  It’s so nice to get together outside the work environment and relax and catch up on everyone’s life happenings.

 

Have you tried Vinted Wine Bar & Kitchen in West Hartford?

What’s your favorite place for happy hour? 

Cookbook book club – Bobby Flay’s “Boy Meets Grill” cookbook

“Food for Thought” Cookbook book club – Bobby Flay’s “Boy Meets Grill” cookbook

We had our second meeting of the “Food for Thought” cookbook book club.  This gathering focused on Bobby Flay’s “Boy Meets Grill” cookbook and show recipes.

While I’ve heard Bobby speak twice – and I think his story is quite inspiring – and seen his television cooking shows many times, I don’t own any of his cookbooks or think I’ve made many, if any of his recipes.  But this is the purpose of the cookbook club – to get all of us to try new recipes and broaden our cooking skills and experiences.

Pat hosted this gathering.  We began our evening with a glass – or two, three – of Bobby’s Peach Sangria that Susan made.

Peach Sangria

It looked beautiful and tasted refreshing.  We all thought it would be perfect for any upcoming summer party.  Susan described the process of assembling the drink and quantified it as “easy” to make.

To accompany our cocktail, Terri made Hot Blue Cheese sauce for dipping potato chips.  I read online that this is a favorite appetizer found at Bobby’s “Bar Americain” restaurant.

Hot Blue Cheese sauce for dipping potato chips

The sauce was amazing.  The blue cheese did not overpower it.  It became very addicting and personally I couldn’t stop eating it.  Terri quantified the recipe as “easy” to make and said it made a good portion – plenty for a party appetizer.

Pat began grilling the main entrée for our dinner:  pork chops marinated in orange, ginger and toasted paprika.

Pork chops marinated in orange, ginger and toasted paprika

The pork was juicy and extremely flavorful!  In typical Bobby fashion, the marinade, which is made ahead of time and the chops were soaked in overnight, includes onion, garlic, paprika, orange juice and ginger root that come together in an amazing combination.  Pat quantified the recipe as “easy” to make and commented that she would make it again.  We also thought the marinade would be great on pork tenderloin.

Accompanying the pork were three sides.  I made a Greek orzo and grilled shrimp salad with mustard dill vinaigrette.  Fresh dill is a must for this recipe – dried will not do.

Greek orzo and grilled shrimp salad with mustard dill vinaigrette

Because we have a few who are seafood sensitive, I served the shrimp on the side of the orzo salad.

Grilled Shrimp

To be honest, the salad is so wonderful on its own you could make it with or without the shrimp.  Another tip:  if making it ahead of serving, reserve some of the vinaigrette or make extra to moisten before serving.  This recipe was very easy to make.  It makes plenty and I would definitely make it again!

Sharon made whipped potatoes with cilantro pesto.  The recipe commented that it’s a great side for pork – and it was!

Whipped potatoes with cilantro pesto

The whipped potato dish was smooth and creamy with wonderful flavor coming from the cilantro pesto.  Sharon quantified the recipe as easy to make.  She also noted that it was important to fold not mix in the pesto so that you create the marbled ribbon effect with the pesto.

To cap off our main meal, our final side was a tomato-avocado salad with lime toasted cumin cilantro vinaigrette that Terri made.

Tomato-avocado salad with lime toasted cumin cilantro vinaigrette

The salad was very fresh tasting with wonderful flavor from the dressing.  It’s a perfect salad for summer, especially when local tomatoes are in season.  She said the recipe was very easy to make and also commented that it would be on her table this summer.

With all that wonderful food it’s amazing any of us had room for dessert, but we did!  I had peaked at Val’s dessert beforehand, so I was sure to leave room – and I’m glad I did!

Val made a gingerbread and lemon curd trifle with blackberry sauce that was not only moist and delicious, but also beautiful!

 

Gingerbread and lemon curd trifle with blackberry sauce

The trifle dessert was very tasty.  The combination of rich gingerbread with the lemon curd, whipped cream and blackberry sauce was awesome.  Everyone commented that this would be a wonderful dessert for the winter holidays.  Val quantified the dessert of intermediate difficulty.

For our “take-home treat,” I made Bobby’s blondies.

Blondies

They were featured in an episode of his “Throw-down” challenge television show.  His recipe competed against Sugardaddy’s Sumptuous Sweets from Columbus, OH.  While his recipe didn’t win on the television show competition, I thought it was a winner – easy to make, delicious tasting and would make them again.  I packaged them up for everyone to share with their families – or not and eat them themselves.

“Throw-down” Blondies – our take-home treat!

In total, eight dishes were made from Bobby Flay’s recipe collection.  Every dish was delicious and an amazing collection of flavors.  It was a beautiful meal and another fun gathering.

Eight dishes were made from Bobby Flay’s recipe collection

Our next meeting is scheduled for mid June.  Susan is hosting.  We’ve selected Ree Drummond – The Pioneer Woman for our next celebrity chef focus.  We all look forward to the delicious dishes everyone creates!

 

Have you made any of these recipes? – or will you in the future?

What’s your favorite Bobby Flay recipe?