AlwaysLearning: Old School Lobster Dishes
The Gluttoness — October 22, 2009
Left, Hotel Griffou’s Lobster Thermidor Fondue. Right, Delmonico’s Lobster Newberg.
Even just steamed and dipped in butter, lobster is supremely delicious. But some classic preparations, often overlooked, really up the ante. And with the decadence of these dishes, comes the rich history of their beginnings. Here’s a look at two old school lobster dishes at Hotel Griffou and Delmonico’s.
AlwaysNYCWFF: SWEET
Arthur Bovino — October 12, 2009
Top, Del Posto’s Chocolate & Olive Oil Bastoncino. Bottom left, Chocolate Chip Cookies from Levain Bakery. Bottom right, assorted macarons from MAD MAC.
Wandering past tables of chocolates, cookies, cakes, cupcakes, ice cream and other treats at SWEET in la. venue at The Terminal Stores (view) for the New York Wine & Food Festival’s dessert event, you feel like Charlie in the Chocolate Factory. Then you realize you’re Augustus Gloop, and you’re about to fall into the chocolate lake.
Besides the Blue Moon Burger Bash and Meatball Madness, Godiva Chocolatier’s SWEET event was of course, one of the festival’s most buzzed about events. And it didn’t disappoint on sheer sugar overload. But of all the confections available there were ten that stood out above the rest, starting with Brooks Headley’s Olive Oil Bastoncino, whose thin, oil-misted exterior instantly melted away in your mouth and then mixed with the cool gelato inside it. For both textural contrast and peanut butter and chocolate glory, Telepan, Gotham Bar & Grill and davidburke townhouse, deserve special notice. Not to be overlooked were Hotel Griffou’s Banana Pudding, Eighty One’s Concorde Grape Soda with Ricotta Gelato, and more’s savory Bacon and Truffle Cupcake.
It’s sometimes hard to fully consider cookies in the same category as desserts, but two über-cookies at Sweet deserve mention, the chocolate chip and dark chocolate chocolate chip cookies from Levain Bakery, and MAD MAC’s macarons (“The Authentic French Macarons and Madeleines”).
Photographs of our favorites SWEET desserts follow.
AlwaysPartying: Poutine Tasting (Park Slope, Brooklyn)
Josh Kaplan — June 26, 2009
Wednesday night at the Australian Park Slope gastropub, Sheep Station, Chef Martine Lafond (a Quebec transplant) held a Poutine tasting in honor of “La St. Jean Baptiste,” (Saint Jean Baptiste Day, June 24th), a national holiday of Quebec that celebrates French Canadian culture.
Poutine has been on the rise around the city. Draft Barn threw a disco fry tasting this week. TPoutine is supposed to open on Ludlow soon. Even the swanky Hotel Griffou makes poutine with duck confit. This Canadian junk food classic, (French fries cheese curds and gravy) is said to have its etymological roots in the Quebecois slang, “une maudite poutine,” which describes what it resembles, “an unholy mess.”
Of the three poutines at the tasting —Classic, Chicken and Peas, and Italian— the first (above) was the best. Fries were bathed in a straightforward pan gravy and topped with five curds— salty, chewy bites reminiscent of mozzarella balls. There just weren’t enough curds.
Click for AlwaysHungryNY.com's poutine pictures and descriptions >>
<< Back to Thought For Food
"Unleash Your Inner Fat Kid."
Whet your appetite with a daily dose of AlwaysHungry's Thought for Food. We provide content that will improve your knowledge of food, and that will enhance your experiences with food. We do not write industry gossip.
Always Hungry Newsletter
