Cocktail of the Week

Gullywash aka Summer-Nog

1(1L) bottle Gin
2L fresh/canned Coconut Water (pulp/ meat included)
1can Condensed Milk
1/4 t. Nutmeg (optional)


1) Empty Gin into 1 gallon jug.
2) Empty can of condensed milk into jug.
3) Add in Coconut Water.
4) Shake and chill well!!!!!


Serve over ice during your favorite Summer activity. Great for BBQ's, gatherings or just a nice warm summer day alone!

Disclaimer: This is a traditional Bahamian cocktail known as the party starter and finisher!!! Even if you don't like Gin, you will still LOVE this drink! Note that more or less Gin can be added to taste. Also note, the easier these drinks go down ....you're next!!!

Dining Out

DEGUSTATION

So, when traveling in London, my sister M and I fell in love with Tapas. I kept hearing about this quaint restaurant here in NYC that if you loved Tapas and fine dining, was apparently the place to go to experience the best of both worlds. So on Saturday, being that M is in town, she and I went to Degustation for a LATE dinner to see what all the hype was about. Well let me start by telling you that Degustation fully lived up to its hype; it was ABSOLUTELY FABULOUS!

Upon arriving, our seats were not available; however, the ever so charming Jack Lamb reassured us that it would be only a short wait. Upon being seated, Mr. Lamb personally brought us both complimentary glasses of Cava, assuring us that they were “for the two most beautiful flowers in the room” (….I Gush!!) I knew that it was going to be a great night!

The restaurant space itself was tiny; I believe 16 seats! The dining was sushi bar style seating and the kitchen is literally right in front of you! A staff of 6 ran the show; 1 head chef, 1 sous chef, 1 garde manger, 1 hostess, and 2 runners commanded the space seamlessly. As we ate the harmonious sounds of Buju Banton, Bob Marley and Damien Marley rang pleasantly throughout! I sat back in awe of the simplicity of the space, the casualness of the atmosphere and yet the sophistication that remained in the air!

Instead of opting for a tasting menu of 5 options- 4 savory and 1 sweet, (there was also one of 10, which included some off menu options; tempting, very tempting! But we had a very late reservations and weren’t that hungry!) We decided to order 9 different items and share them; though 1 item was so delicious we had it twice!! So let me start by listing the items that we ordered: Pork Croquetas in sweet red chili sauce (x2), Spanish tortilla w/ quail egg, Crudo of Black bass, Grilled Octopus w/ pork belly, citrus and basil, Carabinero, Chopitos in squid ink risotto w/ garlic aioli and fresh herbs, Wild boar w/ micro greens and citrus vinaigrette, Lamb tenderloin and Oxtail -potato cannelloni!

So while I‘ll say that everything was absolutely amazing, there were certain items that were above and beyond superbly fabulous! The stars of the show were easily the Pork Croquetas which were hot and oozing with sultry pork flavor! The deep fried (panko) encrusted balls of pork and creamy cheese melted in your mouth…literally! Dipped into the creamy sweet red pepper sauce each bite was sinfully phenomenal.

So often the pairing of seafood and meat is so overbearing that portion overrules flavor.The Grilled Octopus w/ pork belly brought a new take on ‘Surf and Turf’ with a light freshness that was much desired. The fine herb oil brought out the flavor of the octopus while the braised pork belly stood valiantly on its own; its succulence and mouth-melting texture was a brilliant contrast to the firm texture of the octopus.

The Chopitos (baby Cuttle fish) in squid ink risotto with garlic aioli and fresh herbs was mind numbing. I HATE to sound cliché but this dish was seriously the most delicious thing that I have ever tasted. It was like fried calamari in texture but had a much fresher bite. The risotto was creamy and perfectly aldente, (maybe even a little less bite) and perfectly flavored. Squid ink has been a long time favorite of mine and while for some the flavor is overbearing and strange, for me it is natures Alfredo!

Last is THE LAMB! I say it that way because of all the other things that it was plated with,the lamb stood out alone! It left me speechless. I’ve long been a lover of lamb, but the flavors that came through in this rear offering were sumptuous! I can’t even think of all the different ways I have had lamb: grilled, stewed, curried, braised, fried, baked, and never has it been this… exotic in nature. By exotic I mean unique! The texture was sublime- the way that my teeth made its way through each bite so effortlessly and fluidly was astonishing! Lamb on its best day can prove a little tough to chew, but these cuts seemed bred to please!

**On a side note I must give honorable mention to the Wild Boar! It too was fabulous and one of M's top picks, but due to time and space was not covered in depth!

All in all Degustation met my criteria almost perfectly:

Food: 40%

Service: 25% (they had beer and wine only)

Ambiance: 20%

Price: 10%

Total: 95%

As far as recommendations: I would do so without thought! From attentive owner to well-versed hostess to seasoned executive chef, Degustation was most certainly my moneys worth!!

When dining out.....

It always amazes me the way in which someone ‘rates’ a dining experience. For each person it’s unique. For some, the food itself is the sole star of the evening, and if she flops, then the entire experience was for naught! For others, the food could have been average, and the service was so good that it was almost as though they had in fact paid for tickets to the theater and not a meal! And yet there are others still, who if they get a good vibe from the place it doesn’t matter really how poor or stellar the meal/service was. I find it hard to rate a dining experience solely on any one aspect of the aforementioned characteristics. And in fact I feel as though each of these characteristics play equally relevant though not necessarily equally rated parts.

For me dining out should be an experience that in no way is completely dependent on the food! The experience for me generally breaks down as follows: food is 40%, service 30%, ambiance 20% and price is 10%. Undoubtedly, the food should be the star- let’s face it that’s what you came there for. Service however is a close second; incompetence/ ‘slackness’ in the area of service can seriously turn me off from a meal and greatly affect my ability to enjoy the experience. Next is ambiance, and that includes company, lighting, music, color scheme etc. Last is price- if all of the other things fall into place, I rarely care what I pay for a meal. I mean really, you know by the time you order what everything costs, but the other factors are what help determine if you got your money’s worth.

So next time you’re dining out, think about these things and how they add up, and what is important to you! Then when you receive your check at the end of the meal, ask yourself “Did I get my money’s worth?” You may be surprised to see how it all adds up!

Recipe of the Week

Summ-yum Chili

1/4 C olive oil
2 Lbs Ground Beef
1 can Kidney beans
1 can Black Beans
1 can Corn
1 can Crushed Tomatoes w/ juice
8 cloves Garlic, cut in half
2 C chicken stock, low-sodium broth or water
1 large Onion, diced
1 Green Pepper, diced
3 T Chili Powder
2 T Ground Cumin
1 T Sweet Paprika
1 T Cayenne powder

1 C shredded Cheddar cheese

Cilantro Crème fraiche (recipe follows)

Corn Tortilla crisps (recipe follows)

1. Heat oil in a large deep pot over high heat.

2. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate.

3. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes.

4. Add the chili powder, paprika, and cayenne and ground cumin and cook an additional 2 minutes.

5. Return the beef to the pot, add beans and stir.

6. Add the chicken stock, tomatoes and garlic and bring to a boil.

7. Reduce the heat to medium-low, cover the pan, and simmer for 30 minutes.

8. Add corn; continue cooking for 20 minutes.

9. Remove from the heat, adjust seasonings.

Cilantro Crème Fraiche

1 C Crème Fraiche (Sour Cream is acceptable)

2 T Cilantro, chopped

2 t Lime juice

1. Place ingredients into a bowl and fold together.

2. Season with pinch of salt and pepper.

Corn Tortilla Crisps

Oil for frying

1 Package of small corn tortillas (2 tortillas per serving)

1. Preheat oil to 350 degrees.

2. Slice tortillas into ¼” strips then cut longer strips in half.

3. Place into hot oil and fry about 3 minutes.

4. Let drain on paper towels, and salt lightly while hot.

Serve with Cilantro crème fraiche, grated cheddar cheese and corn tortilla crisps.

This delicious recipe is great for anytime, but especially great on a rainy day! Make a big pot, grab a big bowl and invite some friends! Forks up!

Cocktail of the Week

True Envy

2 oz Vodka
1 oz Blue Curacao
1 oz Amaretto
1 oz Midori

8 oz Orange juice

1. Shake ingredients together.
2. Pour over ice.
3. Garnish with a cherry and orange as desired.

This cocktail is not only tasty but effective! A few of these and this cocktail is sure to have either you or them seeing Green! But be careful, it's a creeper!

So…About this EXTERNSHIP!

So I’ve been quite aloof about my externship experience thus far, and intentionally so. Even now I’m not quite sure I’m ready to reveal the name of the Restaurant that I’m externing at however, I will say this …I am loving it! First of all let me back up and explain something about the externship. It is the last part of my Culinary Degree. In order to receive my Culinary Diploma (You know, the piece of paper that cost you some ridiculous odd thousands of dollars that seemingly regardless of what you‘ve learned, you are nothing without!) I have to first complete 210 work hours in a restaurant or some food related environment. There were various avenues taken by my classmates in this respect- including Test Kitchens, Volunteer Organizations as well as Magazines! But I chose to opt for the straight route- The Restaurant Kitchen!

It is a grueling 11 hour shift of blood, sweat and tears! Literally! I slice, mince, blanch, STAIRS, peel, chop, cut, STAIRS, poach, mix, plate, STAIRS, taste-taste-taste, puree, heat, plate, STAIRS…and so it goes! Day in and day out I sweat like a slave in a kitchen hotter than the Devil’s breath after a bowl of Chili in the depths of hell!! Seriously, it’s HOT! I run stairs maybe 10 to 12 times a night, carrying anywhere from 15 to 40 pounds of produce, meat and/or bins while I do it. At the end of the night my feet burn, my knees ache, and my back cramps and at the end of all this misery…I’ve never been more satisfied! This is what I came to do! I love the pace, I love the hours, I love the creative process; I love it all! I love seeing how separate components come together and create something not only aesthetically beautiful, but that tastes incredible as well.

I’m fortunate to be working in a kitchen where I am not being screamed at and generally, am appreciated! It’s a kitchen where everyone is laid back, and confident and just goes with the flow, all while putting out consistently beautiful and delicious food. It’s a tiny kitchen! On any given Wednesday there are only three of us, though on other days there are four. There are only three stations: Garde Manger, Grill and Sauté. Garde Manger is responsible for the Amuse Bouche and Petit Fors (complimentary bites at the beginning and end of the meal respectively), Cold Appetizers and Desserts. Grill takes care of Hot Appetizers, and grilled Entrees, while Sauté consequently is responsible all other entrees. I spend my time at the Garde Manger station (I actually run it alone on Wednesdays) and am fortunate enough to have an awesome array of items which I get to create each night- from Tartars to terrines; I get hands on experience with quite a bit in the kitchen.

The main incentive for me choosing to do my externship at this particular 2 Star, fine-dining restaurant, was undoubtedly my chef. The chef/co-owner of this restaurant is a woman after whom I would love to mold my own career. She worked in great kitchens before cutting out on her own, but all the way she was an amazing influence on the industry as well as the community around her. She has a record that speaks for itself! She owns/ co-owns a few restaurants around the city. Her dishes are amazing; I mean her skills and talents are unquestionable. I watched her breakdown an entire large duck (with Foie still intact) during a night of service and create a glass noodle soup, utilizing every part of the duck from the bones and the skin, to the testicles and the kidneys, in time to feed the entire staff at closing! But what really stuns me about her is her almost naïve humility. She is so laid back and approachable and completely open when it comes to speaking about her experiences, both professional and otherwise. She is truly someone to look up to, and certainly someone that I respect. I often found myself unable to speak around her in all of her quiet reserve in the beginning weeks of my internship. But that, much like my other concerns about being in the kitchen have long since faded. I was worried I must confess that I would get in the kitchen and feel like I couldn’t cut it or keep up. It was the test for me as to whether or not this was really what I wanted to do. Considering that I still get the grunt work of the kitchen, and do it all without complaint…I’d say that my heart is still in it.

I can’t wait for the day that I can own my own kitchen, create my own recipes and run my own show. But until then I play my position patiently, grateful for the opportunities that I have been afforded. Until then, I sweat, run stairs, and take direction with bated breath! A veritable sponge, absorbing all that I can so that I too can one day make my mark! Until then… Forks up!