Those words from Handel's Messiah, as that bad boy arrives for the first time. The following assumes it was his only planned stopover.
Our own eventual demise is most pleasantly foreshadowed inthe natural course of all food, as it dances its way towards and then through ourgut. It’s the “longeurs” - the particularbiological arc each incarnation takes towards its end - that matter. RalphWaldo Emerson, in his most sapient days, designated every Fall a fall forward.Good cheese is the proof of t...
Mark Buzzio of Salumeria Biellese, New York City, at left
I’ve been buying cured meat and sausage from Mark for at least 20 years. His father started the business on 8th Ave and 29th Street in the 1920’s, and local workers still belly up to the deli counter for cold cut sandwiches and lasagna from the steam table. Little do they know that the grinders and stuffers of the self-styled “Sausage Maker to the Stars” are just below their feet.
Bresaola is one of Mar...
After a week in Maine, the kids opted to go home. Their need for a connection to the Internetgreatly outweighed there need for a connection to Nature or their parents, andwe were then able to enjoy some adult entertainment. So we went to a paneldiscussion entitled Trends in The Lobster Fishery, held at the old StrandTheater on Main Street in Rockland. Yes, just like in Moby Dick, they call itfishing. The three lobsterman on the panel were overwhelmingly enthused abouttheir lifestyle, yet wor...
This blog will attempt to share with you what especiallyturns me on when eating in New York City, where I live and work, and anywhereelse I may go. I will also write about things I make that I think are worthy ofmention. I will always try to pass along what makes it so good, if I can figureit out. My aim is to make you want to eat it, to cause you to go find it orcook it yourself, rather than just sit there and read about it. My currentpreference is for food that is powerful - yet not expens...
Bites of Brooklyn
Brooklyn is frickin huge and there is an awful lot to get your arms around food-wise. I am always attracted to anything that harks back in a direct line to before food got cute, and happily there is plenty that isn’t cute in Brooklyn.
Among my favorite Brooklyn food memories was lastsummer’s bike ride down Ocean Parkway to Coney Island, with a good friend. Weate outside at Tatiana, the biggest Russian place on the neighboring BrightonBeach boardwalk. I highly recommend the ...
A visit to the Culinary Institute of America at Hyde Park, New York -- the prize for being married for 25 years -- turned out a littlebland. My wife and I stayed at a nearby inn, and had our anniversary dinner at The Culinary Institute of America’sCaterina di Medici restaurant, the final training ground of the best and thebrightest of America’s culinary academe. The huge, cathedral ceiling’dtrattoria, paid for by Colavita olive oil, is very yellow. I agree with thesaying that Italians are bo...
Processing...