HungryChefs: WLIW21 Autumn Gourmet Classic

Arthur Bovino & The Hungry Goat — September 10, 2009

Chorizo and Fingerling Potatoes w/Poblano Pepper & Mexican Oregano served w/Signature Guacamole and Chips.

WLIW21 (view site) celebrated its Autumn Gourmet Classic last night at the Astor Center. On-air host, Laura Savini, kicked off the benefit to support WLIW21’s commercial-free arts, culture and cooking programming. On hand were Lidia Bastianich (right) whose third season of Lidia’s Italy began Monday, Jacques Pépin, and John Barricelli of Everyday Baking From Everyday Food, who both performed cooking demonstrations. Several chefs were on hand with food, including two from Long Island, Tom Schaudel (CoolFish Grille) and Christian Mir (Stone Creek Inn).

We had a chance to watch the demos, taste some good food and pastries and talk to some of the participants in the event and find out where they like to eat and what they’re AlwaysHungry for.

 

Jacques Pépin preparing cured salmon three ways during his demonstration.

Everybody’s favorite French grandfather, Jacques Pépin performed a demonstration of his Instant-Cure Salmon, a recipe from his book, Jacques Pépin Celebrates. He advised using the cooked salmon skin on salads, said black sea bass makes for incredible tartare, said scaling fish at home can be grounds for divorce and ended his demo with a chuckle and saying, “that should be about fifteen bucks, right?” A few other pearls included:

• In response to the question, “what’s the best knife?” Pépin: “a sharp one.”
• “Pollutants get stored in the fat of the fish. So you can eat a lot of fish and have a lot of Omega-3’s and it will allow you to die in good health.”
• Advice in anticipation of his 43rd wedding anniversary next week: “When we disagree we do what she wants. But! When we agree we do what I want. The key is to use the technique of Napoleon when you’re going to lose: volunteer.”

Continue Reading >>

AlwaysInformed: Restaurants in Eataly

July 01, 2009

As previously reported, Eataly (site), the 32,000 square foot artisinal Italian market that opened in Turin two years ago, is being brought to New York by Mario Batali, Joe Bastianich and Lidia Matticchio Bastianich. Located in the former Toy Building at 200 Fifth Avenue, the 42,500 square foot space plans to open in Spring of 2010.

Here are the exciting food and restaurant details from the press release:

“This gourmand’s delight will feature cured meats and cheeses, fruits and vegetables, fresh meats, fresh fish, handmade pasta, desserts and baked goods and coffees.”

“Each retail area will be paired with its own dedicated restaurant, including a wood-fired pizza and pasta bar, a cheese and salami counter, a beef restaurant, a vegetable restaurant, a crudo and seafood bar, and a classic Italian bar serving gelato, espresso, and wine. There will be a separate wine shop, bakery and patisserie. On the roof will be a 4,500 square foot open-air rooftop beer garden serving pizza and sausages.”