kitchen & bar

Here, I will share discoveries from the worlds of food, cocktails, and coffee as I discover them myself. Some will be big ...others will be small. It's all about food & drink. Based in NYC.

[kitchenandbar]

#latteart #nyc #nycfall #nyccoffee #vscocam

[acuppaday]

Hairbender at Stumptown Coffee (Division). The original Stumptown location, a former hair salon called “Hairbender”.

[anthonybourdain]

I do not, by temperament or inclination, gravitate towards Scandinavian countries. I am intimidated and made uncomfortable by safe, clean, orderly places where everything works and people seem creepily content.

I’m a guy who tends to fall in love with hot, messy, barely functional...

[kitchenandbar]

As a TV Producer myself, I have great respect and admiration for the creative risks Anthony Bourdain and his team have taken. I look forward to seeing the finished product.

[citygritnyc-blog]

Chef Claire Robinson at CITY GRIT!

The TV host with the most, Chef Claire Robinson is coming to CITY GRIT to cook with Sarah. These dishes are inspired by the creme de la creme chef of the trailer park dining scene, Ruby Ann Boxcar. So come join us for Trailer Park Tuesday where you’ll enjoy gourmet versions of her not-so-gourmet dishes! We’ll see you there on October 1st! http://citygritnyc.com/#TPT

[kitchenandbar]

I'll be there!

[kitchenandbar]

Pumpkin fig financier and a cortado from midtown Manhattan’s newest coffee establishment, Cafe Grumpy.

For those who don’t know, a financier is a small French cake, often mistaken for a pastry. The financier is light and moist, similar to sponge cake, and usually contains almond flour, crushed or ground almonds, or almond flavoring. The distinctive feature of the recipe is beurre noisette (brown butter). Other ingredients include egg whites, flour, and powdered sugar.

Financiers are baked in shaped molds, usually small rectangular loaves similar in size to petits fours.

The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. Another theory says that the cake became popular in the financial district of Paris surrounding the Paris stock exchange.

Either way, they are delicious…and the perfect complement to a cortado.

[kitchenandbar]

I have discovered a fondness for French butter. Les Pres Sales Butter with Camargue sea salt (sale au gros sel de mer de Camargue).

[kitchenandbar]

Macarons. Nutella, black currant, chocolate, and pistachio. These came from MacarOn Paris at New York’s Taste of France in Bryant Park today.

[kitchenandbar]

PATATA Pizza – whole wheat crust, potato, mozzarella, thyme. I love potatoes in every way, shape, and form. Even on a pizza.

[kitchenandbar]

Black pepper cardamom banana bread at Cafe Grumpy in Midtown. Yep, it was as delicious as it sounds. Please try their pastries…they are uniquely wonderful.

[kitchenandbar]

This blog is meant to share discoveries in the food world as I discover them myself. A friend brought Sarah Simmons, who created City Grit, to my attention. She’s doing amazing things in her kitchen. Below is an excerpt from City Grit’s web site:

CITY GRIT is a culinary salon – a gathering of people under the roof of an inspiring host, held partly to amuse one another and partly to refine taste.

The brainchild of Sarah Simmons, recently named one of America’s Greatest New Cooks by FOOD + WINE Magazine, CITY GRIT offers food-culture events anchored by dinners that feature a pre-actualized tasting menu around a particular theme or ingredient.

Check out their web site for more information and a schedule of upcoming dinners. I hope you will support her approach to good. I know I do.

[kitchenandbar]

Rhubarb scone with iced black Honduran coffee. #irvingfarm #nyc #uws