Tour de Forks

Snout to Tail in Melbourne–Dinner at Josie Bones

2011-02-12T19:35:00.001-05:00

Hello Foodies

Tour de Forks’ President Melissa Joachim is in her hometown of Melbourne this month and is iPhone-ing it in, i.e., some great restaurant reviews complete with pictures. Ahhh, vicarious dinning.

A pull on a pair of giant bronze pig trotters, and Melissa found herself inside Melbourne’s brand new Josie Bones Food and Beer, a snout-to-tail eatery with an impressive beer list. They vow to “match food which will be seasonal, local, entire beast focused, cooked with beer where appropriate….” Proprietor and “head hog” Chef Chris Bodenoch” would be the decider on the appropriateness – we presume.

Josie Bones is Chris’ baby and he has partnered with his fellow Masterchef contestant Julia Jenkins who must share his sense of humor. A larger-than-life image of a skinless, headless rabbit – described as oddly erotic – adorns the bar.

But on to the food. Melissa squealed with delight over their signature dish of rolled pig’s head served with gribichem, a mayonnaise-style egg sauce, and crackling. JB offers a crackling du jour, lovely, lovely. She salivated over the grilled lambs tongues which she described as “crispy outside, soft and unctuous within.” Sides? Eggplant wonderfully flavored with cumin. But the much anticipated black pudding mit green apples was disappointing in its blandness. Dare we say –offal? We will. Obviously we are having a lot of fun with this.

On to the beer and an inventory which craft beer aficionados proclaim as awesome. The list boasts brews from Bavaria to Nigeria and includes an IPA from New York And of course lots of Aussie ales.

So all you porcine lovin’ crackling eatin’ bear drinkin’ foodies, enjoy!

Chris’s Blog – take a read http://bit.ly/hI0rfZ

98 Smith Street, Collingwood Melbourne – No reservations.

The Forks

A Taste of Piemonte– for Wine Lovers

2011-01-31T09:10:00.001-05:00

Piemonte for foodies and wine lovers – June 26-July 3. Hunt truffles, sip wine in baroque cafes …take a look http://bit.ly/ebQxN5

8 delicious days and 7 starry nights in gorgeous Piemonte, one of Italy’s most important wine regions and home of the Slow Food movement. This guided tour is an uncommon epicurean adventure. Contact Cindy@cruisemasterstravel.com

Postcards From the Edge

2011-01-25T11:31:00.002-05:00

Hello Foodies,

Vintage penny postcards are so romantic and I whiled away some time the other day, in a FlickR e-gallery of some gorgeous old scenes from Italy…

I waxed nostalgic wondering if sending postcards will become a thing of the past. But hold on….there’s an app for that. Postcard. So just whip out your iPhone and snap a pic of your handsome Italian guide next to the Colosseum or your Prosecco bubbling away on that sidewalk cafe table. The app transforms it into an actual “snail mail” postcard. You write your own message and input the addresses of all your friends and frenemies. (They will be sooo jealous.) And then, as the Brits say “ Bob’s your uncle.” Your missive is winging its way across the pond.

Cheap enough at a dollar or two and the service is provided by iTunes. Of course, it doesn’t include those lovely foreign stamps – pity – but it is all very cool.

All the Forks love to photograph food when traveling and share our pics so we will be all over this new app. Behold a penne postcard (tee-hee) I couldn’t resist.

We know of some delicious places in Italy to photograph – and eat – pasta. Call us – no iPhone required.

Connie

Vunderful Vander Bar!

2010-12-09T23:54:00.007-05:00

Hello Foodies,

We give a Tip of the Toque to NYC’s Vander Bar (in the Roosevelt Hotel on 45^th Street) not just for their latest menu item Teddy's Haute Dog – a five-ounce kobe beef wiener served on a larger-than-life brioche bun – but for donating 10% of its $50.00 price tag to City Harvest – a special charity dedicated to feeding New York's hungry. What's on it for 50 bucks? Shaved foie gras and caramelized shallots and it comes with black-and-white truffle fries served with a caviar and saffron aioli. If you can't make it down to the Vander Bar to indulge, you can donate to City Harvest online. 'tis the season.

Enjoy,

the Forks

Christmas in New York – Come to the Table-December 17-20, 2011

2010-12-01T18:48:00.015-05:00

Hello Foodies,

We are happy to have partnered with Sur La Table (that fabulous foodie’s emporium) to create a series of uncommon epicurean adventures in New York City. The monthly A Taste of New York Packages will begin this December with a holiday pop.

Accommodations will be at the elegant 4 star Carlton Hotel, in the heart of the city’s hip Madison Square Park district and just steps from Union Square and its urban farmer’s market. The Square also features 100 boutiques in a European-style holiday market. Shop on!

Limited to an intimate group of twelve, participants will also enjoy a guided walking and tasting tour of Manhattan’s storied Lower East Side, a special visit to the talk-of-the town Eataly and a hands-on cooking lesson at NYC’s landmark of Italian dining I Trulli Ristorante followed by a three course lunch. Other meals will include lunch at the iconic Katz’s Deli and a 5 course dinner at the Michelin star Restaurant Annisa. (Celebrity chef Anita Lo of Annisa shown above.) And there will be free time for theater, museums, holiday shopping and of course – more wonderful eating. We have loads oft restaurant recommendations for you and we will be pleased to assist with reservations.

The 4 day/3night package is priced at $1,380.00 per person based on double occupancy. But hurry, hurry, December’s package must be booked by Friday, December 3^rd. To book, call Sur La Table at 866.292.3302. Click for a full itinerary....or shoot us an email at info@tourdeforks.com. Ask about additional dates for the Taste of New York weekends throughout 2011.

Enjoy,

the Forks

Designing Kitchens at MOMA

2010-11-03T10:56:00.008-04:00

Hello Foodies,

New York's Museum of Modern Art (MOMA) now hosts the Modern, one of the city's finest restaurants, but its permanent collections say little about food. Think of Andy Warhol's iconic Campbell's Soup Cans (1962): you could almost taste a spoonful of that tomato soup, though that wasn't Warhol's point, was it?

But a new temporary exhibition, Counter Space: Design and the Modern Kitchen on view through March 14, 2011, offers kitchen objects and fine art images by turns whimsical and serious, unified by fine design. The focus of the show is the "Frankfurt Kitchen," a compact work space designed by Margarete (Grete) Schütte-Lihotzky for residents of the German city's housing estates after World War I.

Enjoy,

the Forks

TDF Guide Makes "Top Ten Culinary Guides" in WSJ

2010-10-22T13:10:00.004-04:00

Hello Foodies,

A long time friend and business colleague of the forks, Marieke Brugman, was just named one of the Top 10 Culinary Guides in the Wall Street Journal, Oct 8th, 2010. Marieke co-founded Howqua Dale, the most renowned gourmet retreat in Australia, but now devotes herself to escorting small culinary tours around the world. She takes small groups to Rajasthan for Tour de Forks. Congratulations, Marieke.

In this photo, Marieke is in Rajasthan with her right-hand man, Durga Singh, a Rajasthani prince.

If you want to know more about our tour to Rajasthan with Marieke, click here.

Cheers,

the Forks

What Makes the Most Important Meal of the Day Delicious?

2010-08-22T17:53:00.007-04:00

Hello Foodies,

The answer is Maialino—Danny Meyer's restaurant located in the Grammercy Park Hotel. The name means little pig, which is a feature of the Italian-themed breakfast. With Tour de Forks alum, Jackie Chasey, we shared Ricotta Pancakes with peach compote and maple syrup, the Porchetta al Uovo (pictured above) - a roast pork, ciabatta, and fried eggs, and Cacio e Pepe Strapazzato - scrambled eggs, pecorino, and black pepper. Our fave was the porchetta. The room has big bay windows that open out to Grammercy Park and the staff are friendly and knowledgeable about every dish on the menu. Since there were three of us, our waitress ordered three fried eggs for our porchetta and cut it into three pieces before we could think to ask. And we think of everything. Make your most important meal of the day delicious at Maialino, located at 2 Lexington Ave., New York, NY 10010 (21st St.).

Enjoy,

Lisa

Mad For Fried Chicken!

2010-08-20T10:49:00.010-04:00

Hello Foodies,

If you're mad for fried chicken, we recommend crunching into Mad For Chicken! It's a fun place located on the second floor of 314 5th Avenue between 31st/32nd streets. Don't miss a mouthful of this crispy fried chicken!

Choose between two sauces: a delicate Soy Garlic or the unforgettable, Hot & Spicy. The chicken is fresh, organic and makes you happy! I'm still smiling three days later. Plus the music and the infused soju (a Korean distilled rice beverage) adds to the party atmosphere. The rosemary fries are not to be missed. There are other choices on the menu but it's hard to get past that fried chicken!

Enjoy,

Lisa

The Pinot Grigio You Run To!

2010-08-05T08:43:00.005-04:00

Hello Foodies,

Pinot Grigio has been hiding in plain sight for years now. All over northern Italy winemakers churn out zillions of gallons of light-colored, aromatically neutral, crisply nondescript wines to satisfy an army of unquenchably thirsty palates. And the farmers want to know why people want bland Pinot Grigio! It's the only explanation to give for why an otherwise interesting variety is routinely harvested before it has reached the level of ripeness required to invest it with the same luxuriant charms that Pinot Gris routinely produces in Alsace.

This Italian Pinot abuse has kept us running away from this wine for years but not any more. Now you can buy a tasty Pinot Grigio at Vino for $15 that certainly competes with other Italian whites-Verdicchio, Erbaluce, Falanghina and Friulano. Visit Vino Fine Wine and Spirits at 121 East 27th Street, New York, NY 10016.

Enjoy,

the Forks

A Pink Tidal Wave of New Bubbles!

2010-07-24T00:54:00.012-04:00

Hello Foodies,

The brand new vintage of Lini Lambrusco has just arrived and you can buy it at our favorite wine store - Vino. The best news is that lambrusco from Emilia-Romagna is a great summer wine choice. Vino launched Lini's chic line of lambrusco in 2007, and its popularity has grown ever since. Alicia Lini hosted the forks at the Lini winery in Emilia-Romagna in 2009. We also met up at I Trulli for a dinner featuring the food of Emilia-Romagna. Chilled and sparkling Lini lambrusco quenches your thirst on a hot summer's evening. To buy Lini Lambrusco, order online or go to Vino at 121 East 27th Street or better yet, drink some in Emilia-Romagna. Tour de Forks can get you there, so contact us today.

Enjoy,

Lisa

Cancale, France: A Fresh Taste of the Salty Sea

2010-07-15T08:52:00.007-04:00

Oysters! These small delights are synonymous with the port of Cancale, a Breton fishing village, situated among ancient boulders along the Channel. The flat oysters of the area became very popular, making Cancale the symbol of the best - so much so that in 1845 over 10,000 tons of the oysters were harvested and sold throughout France. Eventually, with the depletion of the natural beds, the people of Cancale began to farm flat oysters. In recent years, they have turned to cultivating creuse oysters which are less sensitive to disease and temperature fluctuations.

What makes the oysters so special? The pure water of the bay. In contrast to other parts of France, pollution has never interrupted the cultivation of oysters in Cancale. They are featured in all the best restaurants in Paris and throughout France. But the best place to taste them, of course, is at the source, in Cancale. At this Site of Exceptional Culinary Taste, the oysters are pulled directly from the bay and displayed all along the quai. After a stroll on the beach, or a leisurely sail in the bay, you can walk along the main rue of the port and choose a special spot to sit, sip a verre of Muscadet and sample a few of these luxurious treats. The oyster of Cancale, with its pronounced seasalt, nutty flavor goes well with a little dollop of Normandy crème fraîche.

Cancale is "where the sun and the moon put rhythm into the oyster famer's work,""according to Celine Maisons, the President of the local association of the Sites Remarquables du Goût in Cancale. The creuse oysters are raised in a 400 hectare park in the bay of Cancale and are harvested at the rate of 3,000 to 4,000 tons each year. The baby oysters are placed in pouches of fine netting which are regularly turned and changed as the oysters grow. After three to four years they are harvested, wached and graded by size. About 12 years ago, the flat oyster was re-introduced into the deeper part of the bay. The spat is sowed and watched regularly by deep sea divers who take care of the beds. When they are large enough, they are harvested using fishing nets. As it ages, the oyster becomes heavy and thick and its form changes into a characteristic shape of a horse's hoof. These are called pied-de-cheval oysters. A 15-year old oyster can weigh up to 2.2 pounds and has to be eaten with a knife and fork!

Enjoy!

Kathy and Debra

South Africa: Cape Town and Cape Malay Food

2010-06-29T12:48:00.002-04:00

Hello Foodies!

I have always said that all cuisines are fusion cuisines. Even the most classical of cooking can have its roots traced to the influences from other groups: French and Chinese techniques and spice in Vietnamese cuisine, or North African accents in the food of Southern Italy. In France alone you see the Germans in Alsace and the Italians in Provence. Much like language, food is a living, breathing and ever-evolving being that picks up the accents of the people doing both the cooking and the eating.

So when we went to South Africa this spring, I was curious to see what kinds of food and influences were cooking there, which, like the United States, is home to many cultures. The trip was a five-day whirlwind - a reconnaissance overview for Lisa, Melissa, and I to develop a Tour de Forks trip that I will be leading there in the Fall of 2010. Our time was spent in Cape Town and touring the adjacent wine country where we found many fine dining meals of world cuisine using local South African ingredients. But Cape Malay cuisine was new to me, and it provided some of the most exciting and tastiest food of the entire trip.

The Cape Malay community is an ethnic group of descendants from Indonesian and Malaysian slaves who were brought over by the Dutch East India Company to work the restocking station on the spice route between Europe and Asia. In Cape Town there is a hillside community called Bo Kaap where many Cape Malays live. The neighborhood is full of brightly colored buildings on cobblestone streets, fortunately left intact throughout the Apartheid's Group Areas Act, as it was already a segregated area where whites did not live. It was in Bo Kaap, we experienced our first taste of Cape Malay cuisine at Noon Gun Cape Malay Restaurant, a family owned restaurant with a stunning view of the Cape Town Harbour. Here we were treated to fiery little fritters, "chili bites", made with chickpeas, chilis and spinach; a traditional wedding dish made with lamb and tamarind; and finally "koeksisters", quenelle shaped donuts fragrant with cardamom, made tender by sugar syrup and topped with coconut, a common dessert for South Africans. And this was just a taste - our amuse bouches before another full lunch at a fancier spot. But even after the delicious second lunch with fantastic South African wines, I was left wanting more of that full-flavored, spicy cuisine.

Our second encounter with Cape Malay cuisine came from Cass Abrahams, dubbed "the mother of Cape Malay cuisine." Cass, like Julia Child with French cuisine, has been the first to write down and record the recipes, and has through her restaurant and various media appearances popularized the cuisine, bringing it into the mainstream of South African culture.

We were treated to a personal cooking demonstration where she prepared a chicken curry, and rack of lamb with "denningvleis" sauce, the lamb with tamarind, but here it was more nuanced and elegant in preparation than the lamb in Bo Kaap, equally but differently delicious. Again, we were only meant to sample her cooking as we had reservations at another restaurant afterwards.

By the 4th day, there was still one traditional Cape Malay dish that had eluded us, bobotie. A casserole of ground lamb and spices with a custard on top that many refer to as the national dish of South Africa. I was beginning to worry that we wouldn't have time to find a full meal of Cape Malay cuisine involving bobotie and we would leave dreaming of the few small tastes we had had, still desiring more. We had eaten so many amazing meals with incredible wine and South Africa's most famous chefs but they didn't serve bobotie in these fine dining establishments. I had high hopes for the last reservation of the trip as it supposedly showcased South African cuisine, perhaps there I would get the elusive dish.

But after a call to the restaurant, we discovered there was no bobotie to be had on the menu, and I thought I would have to wait till 2010 to return and find the bobotie. But by a bizarre turn of events, there was a mix-up with our reservation and the chef who was supposed to meet us wasn't going to be there, so we wound up next door at a tiny little restaurant serving home cooking. Finally! Bobotie! And it did not disappoint, the casserole came to the table, browned and bubbling in spots like a moussaka. Then, the first bite: rich and creamy from the top, redolent of spices in the Malaysian food I grew up with, yet not as spicy (the heat tamed by years of Dutch rule?), and the richness was offset by the sweetness of an occasional raisin in the dish. As I ate I thought, here it is, a fusion cuisine, like much of my own cooking - western and Asian at the same time. Years of history and many people were in that dish, it tasted just like the history of South Africa.

Cheers!

Anita Lo

The Leaning Tower of Penne

2010-06-26T11:52:00.018-04:00

Hello Foodies,

The Forks can never stay from Italy for too long and I am just back from a lovely, lovely off-the-beaten-path trip to Tuscany. I was pleased to be hosted by the Pisa Tourist office who came to us to say “Come see, there is more to this province than the Leaning Tower.” (Which by the way, is quite a sight.) We visited the charming town of San Miniato – in the heart of the region – and famous for white truffles found it the hills. San Miniatans celebrate their prized bounty in a festival held the last three weekends in November. Stalls dispense truffled salami and pecorino and cafes serve up truffled pasta and risotto. And for dessert? The area produces a divine dessert wine, Vin Santo.

Our itinerary included a pilgrimage to Martelli Pasta in the tiny medieval hamlet of Lari (about18 miles from Pisa). The Martelli family has been producing their exquisite pasta for generations – since 1926. It is “only family” and they continue to employ artisanal methods including longer kneading and bronze dies. The over 50 hours of drying time happens on the top floor of their little factory – which sits just below a 12^th century castle – and offers spectacular vistas of Tuscan hills and valleys. Bellissima. Click here to visit their website.

Lest you think truffle and pasta were all we had on our mind, we sourced some unique properties for your next Tuscan adventure: little hideaway hotels, agritourismi and old country villas transformed into idyllic resorts.

And on to Florence. Who can resist? We worked in one fabulous day there (just an hour’s train ride from Pisa) and lunched at the Trattoria Toscana Gozzi Sergio. Tucked away in the midst of the crazy-busy Piazza San Lorenzo, Da Sergio, as it’s known to its regulars, was a 17^th Century wine bar and became a trattoria a hundred years later. The Gozzi family has operated it for generations. Vegetable soup, pastas, tripe, Florentine steak…wonderful fish...platters of white Tuscan beans are all on the menu, which is handwritten daily (dishes are crossed out when they are gone.) Frugal foodies take note: The bill for an utterly delicious 2 course lunch for four, including a carafe of the house red wine, some “fizzy water” and ending with a glass of rich, sweet Vin Santo served with a pile of the traditional Cantucci biscotti for dipping, was just under 100€.

You can’t beat that with, well, one of those leather belts that line the flea market stalls outside its door. Piazza San Lorenzo, 8r, Florence, 50123

Are you ready for a Tuscan adventure? Contact us to plan a special itinerary with lots of insider experiences.

Ciao,

Connie

Talking Turkey!

2010-06-01T11:47:00.010-04:00

Hello Foodies,

I'm just back from Turkey and ready to sing the praises of this beguiling county and, of course its exquisite cuisine. My fellow forks, having made their own foodie pilgrimages there, are equally eager to begin the creation of our brand of uncommon epicurean adventures – Turkish style. And there is no destination more worthy of an exploration of the entwining of food, history, and culture.

Where to begin? Our muse and mentor, Turkey’s gourmet guru (guru-ess?) – Engin Akin – whose knowledge and passion for her native cuisine is awe-inspiring and contagious. Food & Wine calls her Turkey’s Julia Child – high praise indeed, and well deserved. We learned so much from Engin … how the cuisine evolved from Central Asia’s simple ingredients, followed by the fusion with other food cultures; the impact of religion, from the Sephardic Jews and Islam; and then, gloriously defined over the 600 year reign of the Ottoman Empire. And hey, she is some cook. It is no surprise that the cooking school program she created is truly special. We are pleased and excited to represent it.

Engin converted her family home, in the Aegean region’s tiny village of Ula, to a simple yet elegant B&B, called Nabiye Konak. It is the centerpiece of a lovely little walled compound which includes a separate sprawling kitchen. Personally designed by Engin, it beautifully melds old and new. Everything has been carefully chosen from the antique Turkish wok and the Russian samovar to the high-tech food processors that sit on the marble counters next to artisanal wooden spoons. Much of the produce is supplied by its own garden, supplemented by the bounty of the village market and its shops. Foodies lucky enough to participate can learn from Engin – and a coterie of village women – the art-and-science of Turkish cookery.

We chopped onions and garlic, grated eggplant, and tomatoes, stuffed swiss chard, and boreks,and ladled oodles of thick rich yogurt in to all sorts of mouthwatering concoctions. And we ate, and oohed and ah'ed – and ate some more.

In between times, we explored the village, returning to lounge in the sunny garden and drink our chai from the traditional tulip shaped glasses – and we felt, well… so Turkish.

Sound wonderful? It would surely be an integral part of any Turkish travels, and would fit nicely at either the beginning – as a loving introduction to the food, or at the end – the capstone of your adventure. We’ll have lots more information on Nabiye Konak and culinary explorations of exciting Istanbul and beyond. But we are ready now to begin planning your bespoke Turkish adventure….contact us through info@tourdeforks.com or leave a comment.

Enjoy,

Connie

Pig Out!

2010-04-25T17:15:00.031-04:00

Hello Foodies!

I wanted to share with you a recipe I learned from a young chef in Sicily. It is called risotto al Maialino nero dei Nebrodi con salsa al cioccolato di Modica, or rice with black pig from the Nebrodi mountains with Modica chocolate sauce. Now, I realize it will be very difficult to get pork from Nebrodi and chocolate from Modica, so using local pork and chocolate will work just fine!

In a pot, melt 2 tablespoons of butter with fresh sage, rosemary, and garlic. Mix in 3 chopped large carrots, 3 stalks of celery, and 2 onions. Then, add 1lb of ground pork. In a separate pot, start toasting the rice with grated pistacchio (can be from Bronte - or anywhere else) and Marsala wine, and add small pieces of caciocavallo cheese. Add water, salt, and cook it until all the water evaporates.

In the meanwhile, prepare a roll with a slice of capocollo from the pig, placing inside some salt (from Trapani) and, again, some grated pistacchio and a couple of slices of pancetta (bacon). Close it with a piece of string, then put it into a baking tin, add some olive oil, and bake for 20 minutes. Slice after it is cooked.

Finally, prepare the chocolate sauce. Grate a few pieces of dark chocolate, then melt in a double boiler with water and salt.

Presentation is very important for this dish. Place risotto, a couple of slices of the pork roll and finally the chocolate sauce on top.

What remains to say? I'm going to prepare this wonderful dish for my family. I hope you do the same!

Ciao!

Giuseppe

Champagne, laughter, and a wedding!

2010-04-22T22:45:00.028-04:00

Hello Foodies,

This past weekend the forks were invited to a special occasion -- the wedding of Tour de Forks alum, Jackie Chasey to Dan Griffin - both in photo to the right. They generously hosted a wedding party consisting of a special mix of family members and friends in a place near and dear to their hearts -- Cumberland Island, Georgia.

This island is a Designated Seashore, and therefore protected from development. It is the same size as Manhattan but only 40 people live there. Stunningly beautiful with Live Oaks covered in Spanish moss and 17 miles of hard-packed, empty white beaches. Wild horses rule the island. There are also armadillos and 300 species of birds. We joined a guided tour with a naturalist and saw an alligator! The only accommodation on the island is a National Trust Historic Hotel called Greyfield Inn. It was originally the home of one of the Carnegies, and now the descendants run it as an exclusive hotel. It is furnished as it was at the turn of the 19th century, but with modern amenities. To give you a feel for the place, here is a quote from Gourmet Magazine: "Evenings at Greyfield present man at his civilized best. Everyone dresses for dinner, and when the chime sounds, guests descend to the formal dining room, aglow with candlelight and bouquets of flowers." Chef Whitney Otawka's food is extraordinary.

Jackie and Dan both love food and we arrived to an outdoor feast of roasted local oysters. They were amazing. Removed by shovel from an open fire and dumped on a big wooden table - everyone learns to shuck quickly. Afterwards, we dressed for dinner, and behaved our civilized best. Jackie and Dan brought in their own wines for the weekend.

On Saturday night, after an elegant wedding ceremony we sat down to a dinner of Greyfield She-crab soup with brioche "blini", creme fraiche and American sturgeon caviar followed by roasted Ellensburg (Oregon) rack of lamb with buttermilk mashed potatoes, lemon asparagus, bordelaise and sorrel oil. For dessert, Guinness stout chocolate cake with vanilla butter cream. This amazing dinner was matched with a Domaine Philippe Tessier Cour-Cheverny "La Porte Doree" 2006 and a Domaine de Trevallon Vin De Pays Des Bouches Du Rhone, 2001.

Breakfasts are to die for. One morning we had scrambled eggs, apple smoked bacon and saw mill biscuits with gravy. The next morning brought buttermilk pancakes, more bacon, and scrambled eggs.

We wish Jackie and Dan a marriage as special and delicious as their wedding weekend. We cherished every minute of it!

Put Greyfield Inn, Cumberland Island at the top of your travel list.

Enjoy,

Lisa & Melissa

Baguette Buyer Beware!

2010-04-07T20:14:00.009-04:00

Hello Foodies,

French bread is world renowned for its crusty lightness and yummy taste. Can't wait to bite into that first baguette that you buy in the bakery? According to my French friend, Camille, buyer beware! For years, the price of bread has been monitored and controlled in France, so the price is usually around 0.90 Euros in bakeries and 0.45 in supermarkets. Lots of bakers have turned to using cheap ingredients to keep their costs down in these difficult economic times. So, you may not get the crustiness you're expecting at the boulangerie in France.

Of course, when you're in France, it's only natural to crave some of that ever-so-French fresh bread - how can you not? But how do you know if you're getting the best? When you walk into the boulangerie, have no fear. You'll get the best baguette or loaf of bread if you know how to ask for it - in the true French spirit.

My favorite boulangerie/patisserie in Paris? The bakery of Veronique Mauclerc. You'll never go wrong chez Veronique - everything is way above standards. See her addresses below.

A recent article in Afar magazine gave a list of suggestions on bakery etiquette and ordering.

Here are ten tips to know when ordering chez la boulangere. Bon appetit!

1. On entering, greet the salesperson with “Bonjour madame,” or “Bonjour monsieur,” and make eye contact.

2. Pay with coins – or small-denomination notes – unless you’re spending 20 euros or more.

3. Specify sliced or not sliced: tranché or pas tranché.

4. If you’re eating alone, ask for a half-size, demi baguette.

5. Depending on your preference, ask for a baguette that’s bien cuite (well cooked and crusty) orpas bien cuite (soft and slightly doughy on the inside).

6. Whole grain bread, tourtes (meat pies) and miches (round while loaves) are often sold by weight, so you can either specify a quantity in grams or simple ask for une demi (half) or un quart (quarter).

7. Ask the baker which bread is their specialty: "comment s'appelle votre baguette speciale?' Their special bread may cost a little more, but it will be worth every centime.

8. Ask for pains bio (organic loaves). which are increasingly common.

9. Those with gluten intolerance can ask for pain sans gluten.

10. End your visit with “Merci, au revoir. Bonne journée!”

Here's the addresses so you can visit too:

La Pâtisserie par Véronique Mauclerc
11 rue Poncelet
75017 Paris
Mardi au samedi : 9h30-19h30
Dimanche : 9h-13h

Fermé le lundi
La Boulangerie par Véronique Mauclerc
83 rue de Crimée
75019 Paris
Lundi : 9h-20h
Mercredi au dimanche : 8h-20h
Fermé le mardi

Thanks to Afar Magazine for this information!

Enjoy,

Kathy

New Orleans - A Must Visit for Foodies Everywhere!

2010-03-31T18:11:00.007-04:00

Hello Foodies,

The cuisine is an exciting blend of French, Spanish, Italian, African, Native American, Cajun, Creole, and Cuban and there is only one place to find it - New Orleans! The cuisine also draws heavily from the use of local ingredients, that may include crawfish or mudbugs, pompano and black drum fish, shrimp and blue crab, sweet pecans, Gulf oysters, etc. These ingredients find their way into all sorts of amazing dishes like an Étouffée (pronounced ay-too-FAY), meaning to smother, it is a Cajun stew traditionally made with crawfish, vegetables, and a dark roux.

Tour de Forks makes it easy with a 5 day guided tour called "A Taste of New Orleans." Highlights include: in-demand restaurants like "Casamento's" and pork-happy "Cochon" with pre-dinner visit to their butcher shop, a hands-on cooking class at NOCE, and an exclusive tour of Alice Waters-inspired Edible Schoolyard of New Orleans launched after hurricane Katrina. By the end of your visit, you'll know the difference between Creole and Cajun cooking and where to find the finest sazerac. Click here for more details.

Enjoy,

the Forks

Get Flakey!

2010-03-18T12:23:00.010-04:00

Hello Foodies,

One of my favorite ingredients is crushed red pepper or red pepper flakes. I cook with them all the time. As the name implies, it is made from hot, dried and crushed red chili peppers and usually there is a high ratio of seeds, intensifying the heat of the peppers. Red pepper flakes are popular when used as a pizza topping and in spaghetti sauces but they are also used pickling, chowders, gumbos, and sausage.

Red pepper flakes have quite a history too. Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. There is archaeological evidence at sites located in southwestern Ecuador that chili peppers were domesticated more than 6000 years ago, and is one of the first cultivated crops in the Americas that is self-pollinating.

Christopher Columbus was one of the first Europeans to encounter them in the Caribbean. He called them "peppers" because they were similar in taste but not in appearance to the Old World black peppers. After Columbus, chilies were cultivated around the globe. Diego Alvarez Chanca, a physician on Columbus' second voyage to the West Indies in 1493, brought the first chili peppers to Spain, and first wrote about their medicinal effects in 1494.

I want to share one of my fave recipes using red pepper flakes. It's simple, fast, and delicious. First open a 2 oz. tin of anchovy fillets, rinse and drain off the olive oil. Next heat up about 3 tablespoons of olive oil in a big frying pan. Add the anchovies and mix until dissolved, then add red pepper flakes (make as spicy as you like), and finely chopped garlic. Then add cooked pasta, any kind you like and mix. Throw some fresh parsley on top and mangia bene!

Enjoy,

Lisa

Eggplant Parmigiana Has Never Been This Good!

2010-03-03T20:57:00.005-05:00

Hello Foodies!

Flamboyant Tuscan chef Fabio Picchi cooks up his own version of one of the most popular Sicilian (according to me) dishes -- Melanzane or Melenzane alla Parmigiana (original name is Palmigiana) translated to eggplant parmigiana.

A few years ago, Patricia Wells of the International Herald Tribune, ranked Fabio Picchi's Cibrèo restaurant in Florence as # 8 in her personal list of best restaurants in the world. Cookbook author and Gourmet Magazine contributor Faith Willinger defines Cibrèo as her favorite restaurant in Italy. In October 2004, Bruce Schoenfeld wrote in Wine Spectator that Fabio Picchi is the best cook in the world when it comes to trippa (tripe).

While his background is Tuscan, Fabio is known for his takes on traditional dishes from other regions of Italy. In the case of eggplant parmigiana, we think (and we are not the only ones), the results will surprise you.

The recipe:

After washing and cutting the eggplants, I suggest soaking them in salt water for a couple of hours (as per my late grandmother's recipe this will get rid of the eggplant's bitter taste).

Separately, prepare the tomato sauce (tomato purée, onions, olive oil, salt).

Re-wash and dry the eggplant slices, then fry them in sunflower seed oil or soy oil. After frying, use paper towels to absorb excess oil from the eggplant then add salt.

When the tomato sauce is ready, take a baking pan, put olive oil and/or oven paper at its bottom and start layering the eggplant then cover them with tomato sauce.

Until this point, this is the traditional recipe, but now things start to change. Fabio's next step is to add pieces of mozzarella fiordilatte cheese. This for many in Northern Italy and in the U.S. would be a standard step, but for me is not. Growing up in Palermo, my mother, grandmothers, and aunts never used mozzarella for melenzane alla parmigiana. They just grated Parmesan cheese.

Anyway, after the next layer of eggplant is added, Fabio's recipe calls for a layer of slices of boiled potatoes, in his words "to go back to the Turkish and Greek origins of this dish."

Next, a layer of smoked provolone cheese, and finally a layer of freshly prepared bechamel sauce with a lot of Parmesan cheese in it. Now, for many this is unheard of! But we continue with a final layer of tomato sauce and put it then into the oven at 350 degrees for half an hour.

You will find the result surprisingly good. We tried it and we really liked it. As I mentioned earlier, we were not the only ones. Fabio himself has reported that the first time he tried this at home, his son (which he claims to be very difficult to please) said, "Bravo papa, dovresti fare il cuoco." (Well done dad, you should become a chef.). The rest is history...

Ciao and enjoy!

Giuseppe

The "Death" of French Cuisine

2010-02-23T07:11:00.003-05:00

Hello Foodies!

Have you heard that French cuisine is dead?

The question has been asked and debated over for around 300 years. It was dying during the reign of Louis XIV. It was gasping for breath during the revolutions of 1789 and 1968. Writers from Elizabeth David to Adam Gopnik have attempted to answer the question. And now, Michael Steinburger's, Au Revoir to All That: Food, Wine and the End of France is not only asking the question but answering it as well.

Mr. Steinberger, an admitted Francophile, succintly presents a history of French cuisine and why it is the standard by which other cuisine's and ways of eating have been measured. His expertise in finance, economics and politics gives a unique perspective to the newest challenges to French cuisine.

His story is salt and peppered with personal anecdotes of great meals and quests for the ultimate mille feuille. Even as he describes the crisis and ennui that seems to have invaded the kitchens and vineyards you can feel his empathy for France's struggle to survive this latest assault. Through his interviews with top chefs, farmers, wine makers and famous editors, you will feel that you have an insider's view of what's really going on in the country.

But more importantly, for me, Mr. Steinberger demonstrates that in spite of all the economic, financial and political pressures, there are still many passionate people in France who are battling to re-invigorate and retain France's rich culinary heritage.

As Michelin says - il vaut le detour - loosely translated - it's worth the read. Pick it up today.

Cheers!

Debra

Cardi and Sanape Rise to the Aristocracy of Sicilian Food

2010-02-04T07:45:00.018-05:00

Hello Foodies,

Cardi (cardoons) and sanape (mustard greens) are two wild herbs that have been used in preparing traditional dishes in Sicily for generations. Today, some more elaborate versions of these dishes are emerging.

Cardi (left) belongs to the family of artichokes. Each plant produces one single, very spiny "artichoke," which is not edible but the plant is.

The seeds of the sanape plant (right) are used to make mustard, but the plant is very tasty as well.

Along the Simeto river near Bronte, the community elders continue to pick wild cardi and sanape like their ancestors have done for centuries. Farmed cardi and sanape also exist, but the taste is not the same.

Recently, acclaimed Sicilian Chef Roberto Spitaleri proposed several sophisticated recipes, even if still simple to prepare, using these two incredible herbs.

Let's start with cardi. The difficult part is cleaning them and removing the spikes. After that is done, pour a little extra virgin olive oil in a pan and fry some fresh chives, cardi (cut in small pieces), and dried salted cod (cut in small cubes). At the same time, cook some conchiglioni (shell-shaped) pasta. When the pasta is ready, add the fried cod and cardi, grated pecorino and finish with toasted bread crumbs.

Sanape has been traditionally eaten boiled with extra virgin olive oil or lightly fried with olive oil and garlic. But it is also excellent with pasta. After washing and boiling, lightly fry it with extra virgin olive oil, a little garlic and small cubes of bottarga (the roe pouch of tuna or grey mullet that has been sun-dried, cured in sea salt). Prepare spaghetti al dente, and when ready, mix the pasta with the sanape, bottarga, fresh ricotta cheese, and finish it with grated bottarga.

Why not plan to join Tour de Forks in Sicily to discover cardi and sanape?

Enjoy,

Giuseppe

Spicy and sweet - St. Martin's gastronomic delights!

2010-02-01T09:43:00.019-05:00

Hello Foodies,

Are you stuck in a snowstorm and freezing cold weather? Just imagine this: an island beach
restaurant surrounded by a panoramic view of
crystal blue tropical waters. As you sip an aperitif of Ti’ punch, the French serveur asks if you’ve decided between gourmet pizza, foie gras, truffles, fresh mahi mahi, local vegetables. “And with dinner, would Madame like the Burgundy or Bordeaux? " Where in the world is this exquisite French island paradise far from the snow and ice?

The Caribbean island of Saint Martin!

Panoramic ocean views that dreams are made of await you upon arrival on this remote yet easy to reach island in the Caribbean. I was there in less than 3 hours non stop from the eastern US. Stunning and inviting at once, St. Martin is a French and Dutch island, with only 37 square miles, and home to around 100 different nationalities speaking over a dozen languages. It's this fusion of cultures that puts the spicy sweetness in both the people and the excellent cuisine. In this tropical paradise the average temperature is 80 degrees. The French side of St Martin - where I recently spent 5 sun-filled days thanks to Atout France - is known for white sand, secluded beaches, fantastic duty free shopping and of course, the many cafes and restaurants. The colorful architecture of traditional wooden houses, sumptuous villas, and modern state of the art hotels–all of contrasting styles and bright colors - dominate the scene, expressing the pride of the inhabitants and their joie de vivre.

Renowned for its tiny bistros and sophisticated restaurants (often housed in colorful old houses or “cases”), Saint Martin has earned a reputation as the gastronomic capital of the Caribbean. Because the Island offers the blended cuisine of many nations, dining out is often like traveling to a foreign country–the decor, the aromas, the flavors, and even the accent of the staff, provide an

instant change of scene from any mainland.

Marigot, a cosmopolitan town, is the capital of the French side of the island. Boutiques and trendy restaurants stand beside the local market. On Wednesday and Saturday morning, the spices waft through the air as you contemplate the tropical fruits, vegetables and fish arranged artfully in stalls and on carts. It’s like a small version France surrounded by crystal clear waters and tropical weather - a world filled with the artful light of the Caribbean - where charming gingerbread houses and sidewalk bistros and cafes with French pastries beckon.

The little fishing village of Grand Case, on the outskirts of Marigot is considered the dining capital of French St. Martin. It’s known for the cluster of 12 casual, charming and exquisite restaurants – some on the beach offering a beautiful view of the Caribbean, where in the distance you can see the neighboring island of Anguilla. The Sunset Café in Grand Case is an ideal place to sip punch (a great compliment to French island cuisine) and watch the flash of sun before it sets. Or, stop at Talk of the Town – a “Lolo,” a hole-in-the-wall serving Caribbean style outdoor barbaque ribs and lobster – all accompanied by home-style pans of coleslaw, beans and French fries, mac and cheese and mais oui - bottomless pitchers of rum punch!

In Orient Bay try L’Astrolobe at the Esmeralda Resort - my choice for one of the best dining experiences on the island (and it’s not even on the beach). In a warm and distinguished atmosphere by the pool and serving authentic French cuisine and fresh seafood, the restaurant offers a buffet breakfast in the morning and changes at night into the best of Saint Martin: spicy and sweet casual elegance in the tropic night time air.

For the perfect stay at the perfect place, a discerning traveler will want to spend time at La Semanna, a luxurious seaside resort , set in one of the most exclusive neighborhoods on the island. La Semanna is truly heaven in paradise – but be prepared to pay a high price for it! La Semanna is St. Martin's most luxurious hotel - Caribbean life at its finest: breathtaking views from above the water, white and soft sandy beaches, sparkling blue surf to be enjoyed by day . Indulge in several spa treatments (when I come back this completes my dream). Then, enjoy evening cocktails at sunset at La Samanna Gourmet Restaurant, which features an elegant atmosphere overlooking the amazing beach of Long Bay. One of the most romantic and exclusive settings on the island. Another incredible option is an evening spent in La Cave, the private cellar where you can partake in the ultimate private dining experience: dine at the one table in the cellar, surrounded by bottles of the finest wines from all over the world . Reserve the room for a very special evening of candlelight and romance. The friendly and knowledgeable food and beverage director, Marc FIALIP will make sure you receive the staff's undivided attention to detail.

Still imagining the deep blue sea? Rum punch? French cuisine? Island nightlife and music? Beach time? Let us help you design the perfect culinary getaway to St. Martin and divulge more of our spicy sweet secrets to you. It’s easy to get there and “more than anywhere else” – it’s a sweet and spicy slice of French paradise.

Visit the web site for St. Martin's office of tourism at www.st-martin.org

Enjoy,

Kathy

World Cup Bunny Chow!

2010-01-14T20:11:00.061-05:00

Hello Foodies,

Mention South Africa these days and visions of soccer balls soar in the heads of half the world’s population. World Cup 2010 is upon us and the fans are giddy with excitement. Well, we have no soccer insights to blog about but we do about food. If you are heading out for the games or if you are a traveling fellow foodie, we have two words for you: Bunny Chow. It’s South Africa’s street food and it’s fun, cheap, and delicious. Essentially, it’s a loaf of bread (or a half, or quarter loaf) hollowed out and filled with curry. Some say it was developed as take-away and a means to serve blacks during apartheid. Others insist it was introduced by migrant Indian workers who came to toil in the sugar cane fields. Originally vegetarian, but now carnivores delight in the variety of fillings. We say put it on your must-try list.

We had the ultimate Bunny Chow experience on our recent visit to Cape Town, courtesy of Chef Bruce Robertson. If you have some time between matches, head to trendy Long Street and bring your appetite to Bruce’s newest concept. A little funky, a little gourmet, the Quarter (as in a quarter loaf) offers a plethora of filling choices: crayfish potjie (made in iron pot), blommetjie bredie (stew made with a water growing plant), mussel and garlic pot, oxtail, gemsbok (antelope), and the standard mutton, chicken, beef, venison and goat. See the writing on the wall and you’ll learn how to order it, eat it and all the assorted protocol. Settle in and enjoy, the little shop has a common table or take (it) away.

Chef Bruce was inspired on a trip back to his hometown of Durban – reportedly the birthplace of Bunny Chow and collaborated with his friend Cass Abrahams, the mother of Cape Malay cuisine. She knows her curry.

We loved The Quarter’s Bunny Chow (and Bruce and Cass) so much we included them all in our upcoming September tour to South Africa escorted by one of our hometown (New York, NY) favorite chefs, Anita Lo. Join us! If you are heading to Cape Town for the World Cup or for any reason – give us a call we would be delighted to design an epicurean adventure just for you in this fabulous city and its Winelands.

The Quarter is located at 44 Long Street (next to the Grand Daddy Hotel) and open daily 10am to 10pm; Sat 4pm to 4am. After you chow, head to the top of the hotel and check out the very hip Airstream Penthouse Park . Seven vintage Airstream Trailers are available to rent for an overnight (or longer) stay.

Enjoy,

the Forks

How Did You Spend the Holidays?

2010-01-08T19:26:00.014-05:00

Hello Foodies,

We wanted to share the fabulous menu that Tour de Forks alum, Jackie Chasey and her fiance, Dan Griffin, cooked up for Christmas day dinner. We were invited to join in the festivities along with Dan's two daughters, Nettie and Carolyn, and Carolyn's boyfriend, Dustin.

Here's an action shot of Jackie on the pour...and Carolyn in the background wondering when this delicious dinner will be served?

The 2009 Christmas dinner menu at Jackie and Dan's follows:

Jackie's spiced nuts paired with Brut Champagne Gaston Cliquot Non Vintage.

First course: Edward's of Virgina "Surrryano" Country Ham with Sour Cream Dill Biscuits paired with a 2008 Riesling, Donnhoff Grey Slate.

Second course: Chestnut and Hazelnut Soup garnished with Creme Fraiche.

Main course: Roast Goose with Madeira Gravy, Carmelized Brussel Sprouts, Mashed Japanese Sweet Potatoes, Sausage and Bread Stuffing with Kumquats, Cranberries, and Pistachios paired with a 2007 Red Burgundy, Domaine Anne Gros.

The dessert was a homemade Shaker Lemon Pie and a southern import of caramel heaven, Caroline's Seven Layer Caramel Cake .

This meal was so amazing it made me wonder why Santa Claus only comes for cookies and doesn't stay for the Christmas Eve or the Christmas Day Dinner? He certainly missed out at Jackie and Dan's.

What did you have for your holiday dinner?

We wish you a delicious and fruitful new year 2010!

Lisa and Melissa

Izakaya Invasion

2009-12-22T20:54:00.005-05:00

Hello Foodies,

On a recent trip to Melbourne, Australia last month, Lisa and I were treated to a new (for us) style of Japanese eating called izakaya. Izakaya in Japan were originally street-food stalls or carts for quick-snacking or drinking. These days they are more like taverns, with retro-rustic décor or stylish high-end lounges. Drinking and eating Japanese small plates, often at communal tables is the essence of the experience. Melbourne currently has five ‘izakaya’ destinations, and the one we visited was En Izakay in Carlisle St, Balaclava, an up and coming food neighborhood in the food-obsessed city of Melbourne.

En Izakay is welcoming and stylish. The menu is dotted with unusual ingredients such as the yam-like konnyaku root (also known as devil's tongue and voodoo lily) and ao-ogo seaweed. There are interesting combinations too, such as nori-wrapped tofu, ricotta and olive spring rolls, or that ao-ogo used in a salad with wakame and akanori seaweeds, lettuce, tomato, cucumber and, somewhat oddly, saganaki cheese.

Honey is also used extensively here to dress oven-baked cod, marinate ox tongue before it is barbecued, or to accompany soy and mirin in the cooking gravy for braised pork belly. We sampled the tongue and the pork belly. Delicious.

The must-have dish here is the oven-baked tofu and eggplant. Thick slices of both are placed together to create a mouthful of slippery textures. The tofu's interior is almost custardy, the eggplant creamy, with the sweet pungency of white miso. It's like taking that classic of baked eggplant (nasu dengaku), stripping away the skin and adding another layer of soft, textural excitement. I highly recommend it. We drank an aromatic reisling with our meal that was a perfect match. Next time you’re in Melbourne, go there!

Enjoy,

Melissa

"Wish You Were Here"

2009-12-20T18:13:00.005-05:00

Hello Foodies,

"Gorgeous! Beautiful! Wish you were here," enthuses Meg Ryan in French Kiss, as she walks up a cobblestone street in a small Provencale Village.

I recently sat down to re-watch French Kiss, one of my all-time favorite movies. I enjoy watching Kevin Kline who plays a disheveled looking arrogant French guy. Yes, I'm a sucker for romantic comedies - but what I love most about this movie is the location. The pictures and scenery of Paris and the French countryside. For this particular viewing though I had a goal. I wanted to see if the village I had recently visited in Provence was in fact the village in the movie.

You might remember the scene, Meg Ryan and Kevin Kline are sitting in a small square as she recuperates from an attack of lactose intolerance. She had enjoyed too much of the French cheese on the train ride. Suddenly, a Mercedes careens around the corner, a man jumps out and he and Kevin Kline begin fighting. The scene was shot in front of the Cafe des Arcades and the Hotel des Armoiries – both face the square and can be clearly seen in the movie.

How did I learn about this? I can thank Kathie Alex, who lives in Plascassier, another tiny town adjacent to Valbonne. Kathie lives at La Pitchoune – the house that Julia and Paul Child had built for the times they spent in her spiritual homeland. It's on the property once owned by Simone Beck, who was a close friend of Julia's and a mentor for Kathie. Kathie now offers cooking classes in the small charming home.

Kathie and I were talking about the town of Valbonne and its charms. Then, she mentioned the Cafe and the hotel – where French Kiss was filmed. I almost jumped out of my chair! I couldn't wait to check out the square. I remembered the scene, but didn't remember the background exactly...even though I've watch the movie more times than I should admit.

A short ten minute drive from Plascassier and I was there, enjoying a meal in the Cafe des Arcades, gazing out at the square toward the Hotel des Armoires waiting for Kevin and Meg to come sauntering up the cobblestone street. As I sipped my wine, I could hear Meg, "Gorgeous! Beautiful! Wish you were here!"

We visit Valbonne, Plascassier and other small Provencale villages as we follow in Julia Child's footsteps on our Julia & Julie Tour. Think about joining us in 2010.

Enjoy!

Kathy

A Portuguese-Inspired Food Paradise!

2009-12-11T19:48:00.014-05:00

Hello Foodies,

We went to a fabulous restaurant this week called Aldea. Chef George Mendes (pictured far right with TDF alum, Karin Lundell in the middle and TDF Prez, Melissa Joachim on left) named his new restaurant after the Portuguese word for village. The restaurant’s menu is inspired by the Iberian Peninsula and Georges’ heritage. He is a first-generation American born to Portuguese parents and he grew up with many elaborate, festive family meals. The interior design is of modern elegance. George is quite a skilled chef and learned his craft from a diverse group of chefs that includes David Bouley, Martin Berasategui in Spain, Alain Passard at Arpege in Paris, Alain Ducasse, and Kurt Gutenbrunner. You savor every mouthful and everything was so perfectly seasoned that I never even thought about going for the salt and pepper. And I admit it, I usually do.

Take a look at George's exquisite food...

For a pestiscos or small bite, we tried the Sea Urchin Toast with cauliflower cream, sea lettuce, and lime.

Our fave appetizer is the Shrimp Alhinho with garlic, coriander, pimenton, and pressed jus.

One of our delicious mains was the Arroz de Pato, like a duck paella, that had duck confit, chorizo, olive, and duck cracklings in it.

The other main courses we enjoyed were New Bedford Diver Scallops with farro risotto and Creekstone Farm's Hanger Steak and Short Rib with tamarind, red-wine shallot, and fall bean salad.

The address is 1 West 17th Street, New York, NY 10011 and the phone to make your reservation is: 212- 675-7223 and you will be glad you did. George Mendes' food is divine.

Enjoy,

Lisa

America's Got TALENTI!

2009-12-06T11:57:00.008-05:00

Hello Foodies,

Recently, I was in Washington, DC speaking at a conference and I met Fred Neubauer, who heads up the sales and marketing for a wonderful new gelato and sorbetto, called TALENTI. Gelato is my favorite dessert and I'm always eager to try a new one.

Fred was nice enough to send me 9 pints to test and did we ever - Tahitian Vanilla Bean, Belgium Milk Chocolate, Caribbean Coconut, Double Dark Chocolate, Caramel Cookie Crunch gelato and Roman Raspberry, Sonoma Strawberry, Hill Country Peach Champagne, and Blood Orange sorbetto!

We decided it best for us not to be the only tasters so we brought in the pros. First is Rachel Kloss - 20-something artist, production guru, dog and gelato lover and her #1 fave is the Blood Orange!

Pictured above is Pamela Abbott, Executive Content Producer, Online Media for Food & Wine and her hubby, Eric Abbott, who is about to launch a new advice site for guys called AskEric.com. They loved the Caribbean Coconut, Tahitian Vanilla, the Double Dark Chocolate and all the sorbettos.

The Forks opinions go like this - for prez Melissa Joachim, her hands down favorite is the Double Dark Chocolate. I always use vanilla as my yardstick because I think it's tough to make a good one and TALENTI'S is great - clean vanilla taste and not too sweet. I also love the Blood Orange sorbetto.

This product also gets points for the packaging. TALENTI comes in clear containers so you can see its contents. The twist-on top make them great to keep even after the gelato is gone but don't wait too long. Visit www.talentigelato.com to order TALENTI online or find out the store nearest you that carries it! You can also read about TALENTI's history and why it's good for you.

Enjoy,

Lisa

Il Girasole Restaurant: A Sicilian Surprise

2009-11-23T20:17:00.010-05:00

Hello Foodies,

Last month my parents went to visit our family's farm, la Garcitella near Valledolmo, about 90 Km away from Palermo.
They went with a group of their close friends, who wanted to take a break from the city and spend some time in the countryside. The good news was that some of the farmer's relative had recently open a new restaurant in town, Il Girasole, so it was a good occasion to try it. The outcome was surprising.

Chef Rosario Mule' prepared a meal based on:
Mixed vegetables;
Spaghetti alla norma;
Penne with almond sauce;
Mixed barbecue of lamb chops, sausages, and pork chops;
Cannoli for dessert.

Now, if you have been following us, you know that my mother is a good cook, so she is not easily impressed when we she goes to eat out (you don't want to know how many times I heard her saying "non mi piace" - I don't like it - when I took her to some of the best restaurants in New York City...). But this time, she was pleased with the simplicity, freshness, and taste of this meal.

Mr. Mule' and his wife and daughters (who help manage the restaurant) really do a great job offering some of the most authentic tastes of Sicilian food, all prepared with organic produce, at a moderate price. Now, this is a restaurant where you go to eat, not to hang out and be cool, so the decor is simple. But if you trust my mom, like I do, make sure to pay a visit next time you are in Sicily.

Ciao!

Giuseppe

2009-11-20T19:07:00.005-05:00

Chez Julia Child: La Pitchoune and Le Cordon Bleu

Hello Foodies,

Debra and I recently traveled through France to pave the way for our new tour, “A Taste of Julia Child’s Paris and Provence.” We were slightly surprised, after meeting with directors of various Offices of Tourism, lots of chefs and local farmers and producers, that we had to explain who Julia Child was. But, there were two exceptions: a formidable meeting with the current owner of “La Pitchoune” - where Julia lived in Provence and a delightful day at Le Cordon Bleu – the school where Julia began her love affair “with French food - the tastes, the processes, the history, the endless variation, the rigorous discipline, the creativity, the wonderful people, the equipment , the ritual.”

After two weeks of traveling in Paris, Marseille, Nice and small towns like Les Baux de Provence, Brignoles, Grasse, Mougins, La Napoule, Villeneuve-Loubet, we spent one rainy evening near the small town of Valbonne, at the residence of Kathie Alex, a casually sophisticated California chef who now calls” La Pitchoune” and France her home. “La Peetch,” as Julia so lovingly referred to it, is the Provencal residence built by Julia and her husband Paul. Now Kathie Alex offers weekly cooking classes there, www.cookingwithfriendsinfrance.com, where she shares techniques gleaned from Simone Beck, Julia Child’s very close friend and writing partner. We enjoyed a cup of tea with Kathie - sitting around the wooden dining room table, discussing topics and tales of the culinary kind: it was a “pinch me” moment. I was sitting in Julia Child’s house, the very same house where her overnight guests included James Beard and M.F.K. Fisher. A warm, welcoming home where culinary and personal memories became part of her book, My Life in France. A place I hope to come back to soon for a week’s worth of my own memorable culinary experiences

Just a few days later we were back in Paris at Le Cordon Bleu – where Julia said she was “in pure flavorful heaven.” Her first real course there was “made up of eleven former GI’s – like a boy’s club that she had invaded.” Our one-day class, “In Honor of Julia Child,” consisted of about 22 women and 3 men from Germany, Israel, England, United States and Spain - all eager to ask questions and learn more. What a day of learning, cooking and conversation this was!

In his cooking demonstration, Chef Frederic Lesourd, our chef and teacher for the day, joked with the audience and teased with his translator, Deborah Johnson (an enthusiastic transplanted American in Paris). While he paid homage to Julia Child’s culinary talents, he also lightened up the calories in Julia’s recipes. Acknowledging today’s enlightened palate, Chef Frederic stayed true to Cordon Bleu philosophy: he taught us techniques and encouraged us to experiment (à la Julia) by adding different ingredients and playing with the spices.

He deftly demonstrated how to make Petits Chaussons au Roquefort (pastry turnovers with Roquefort cheese), Navarin Printanier (lamb stew with fresh vegetables) and Mousseline au Chocolat (chocolate mousse). After lots of cuisine questions and answers, we were hustled into a working kitchen, where each of us had our own stations. We donned our Cordon Bleu aprons and slung a Cordon Bleu towel through the belt. Then we began trimming the fat from a lamb shoulder. The knives were so sharp; it made the job much easier than expected. (I bought some Wusthof knives after the class). At the suggestion of one of our classmates, the chef opened a bottle of red wine, then another…then another. We did manage to pour some of it into the Navarin Printanier.…..As Julia said, “What fun!”

For Julia Child, her classes at Le Cordon Bleu were “a catalyst.” My one-day course was an inspiration for me to return home and make Navarin Printanier chez moi – I had never made lamb before this experience. I invited friends for dinner, put on my Cordon Bleu apron and towel and began to play with spices, ingredients and my own ideas, using the techniques I learned from Chef Frederic. Et voila! – Navarin Printanier was a hit with my guests. (The recipe will be posted soon)

Like Julia Child, I felt like I was in pure flavorful heaven at Le Cordon Bleu. You can have the same fun experience when you sign up for our “A Taste of Julia Child’s Paris and Provence.” After a tour like this, you’ll come home with all types of culinary bragging rights – and your own Cordon Bleu apron and towel as souvenirs of an epicurean adventure in Julia Child’s footsteps. Bon appetit!

Enjoy!
Kathy

Paris, Provence...Parsnips?

2009-11-06T08:26:00.003-05:00

Hello Foodies!

Bonjour from Paris and Provence. Kathy and I just finished a whirlwind trip through Paris and Provence polishing the Julia & Julie Tour. Kathy, our resident fashionista, noted that THE color for this season is purple. We saw the color in all forms from A-line skirts to vests and for women and men. Not only was it the star in clothing boutique windows, it was also prominent in home decor. So, pick up something purple today.

Since I'm much more foodie than fashionista, I was on the look-out for the new trend in food in France. It hit me in Marseille ~ it's parsnips. This humble vegetable or légume oublié as the French say, found its way onto our plates from Paris to Provence.

At Lapérouse, Paris, it was roasted and served with Bresse chicken. In Les Baux, at Benvegudo, it was sautéed and served with guinea fowl. In Marseille at Les Arcelnaux, we were served parsnip crisps. We also had it as soup and puréed.

I was so excited to see parsnips everywhere. For a long time, it has been one of my favorites and I always include it on my Thanksgiving table. Here's your chance to try it and be as au courant as the starred chefs in France. To ease you into the mood, try my recipe for Roasted Parsnip, Carrot and Tomato soup this weekend. Then, stay tuned and I'll deliver another parsnip recipe that will be perfect for your festive feast.

Enjoy!
Debra

The Reign (of) Spain is far from the Plain

2009-10-11T19:46:00.009-04:00

Hello Foodies

According to many foodies Spanish cuisine is the most innovative around. (Our two French forks probably don't agree). On October 6th, we had the opportunity to test that theory at the James Beard House. Chef Javier Nuñez and other officials from the Castilla y León area of Spain introduced us to the culinary treasures of their region. Chef Nuñez has been taking León around the world, demonstrating his recipes using the products of the area to Tokyo, Copenhagen, London and now, New York.

The 7-course tasting menu included many of these products: bacalo (dried cod), chickpeas, goat cheese...don't fret...as simple as they sound in this list, Chef Nuñez brought them to new heights with his unique flavor combinations. Here's a run down of our menu:

Roasted Peppers with octopus and shallots
Sahagún Leeks Soup with marinated/smoked Trout and Quail Eggs
Chickpeas with Quail and Foie Gras
Cod with Cabbage and Arriero Garlic Bacon
Carrilleral al Vino Prieto-Picado and Lentil Minestrone
Valdeleon Cheese with Reinette Apples
Chocolate Flan with Citrus

Your mouth should be watering by now. We relished it all but what actually blew our socks off was the "Rara Avis" wine from vintner Raúl Perez Pereira. The tastebuds tingle just thinking about it. We are on the hunt for it now - before the world discovers it. Unfortunately, that may not be long. We just found out that Robert Parker has discovered it -- and awarded it a 96. We think it is a 100. Another of Perez Pereira's wines, "Ultreia de Valtuille" was given a 99. Go forth and seek them out!

One little thing did bother us. The chef came out after the meal and spoke to all of us. It was, of course, in Spanish but there was no translator and no one at our table spoke Spanish. We hope that he enjoyed cooking the meal as much as we enjoyed eating it.

Enjoy!

The New York Forks

From Katia at loveSicily Cookery School!

2009-10-04T16:02:00.009-04:00

Hello Foodies,

Good quality food has always been a central element in my family life. My grandparents taught us all about the joy of sharing with others and Nonna Elvira was never jealous of her recipes. My mother and my aunt, have often taken notes while Nonna Elvira was cooking. Over the years, they used to talk about Nonna's precious recipe books but we seemed to have lost most of them.

One day, while we were emptying the house, before beginning the restoration project to turn it into our cookery school, I found her books and notes in one of the bottom drawers of her kitchen. I cannot describe the joy! These books are the best family legacy and even my daughter now is tasting her great-grandmother's food. I am sure Nonna Elvira would be very happy to share her version of "Calamari Ripieni" (stuffed calamari) with you.

CALAMARI RIPIENI DELLA NONNA

30 minutes preparation time: 40 minutes cooking time

Ingredients:

4 calamari
2-3 tomatoes
3 onions
3 tbsp Parsley
1 tbsp Garlic
2 slices of bread (possibly from the day before)
2-3 eggs
4 tbsp Olive oil

Clean the calamari, remove the tentacles and set aside.
Blanch the tomatoes, remove their skins, seeds and chop them.
Chop the onion and tentacles and mix with the chopped tomatoes.
Sauté the mixture in olive oil and set aside
Crumble the soft part of the bread into a large mixing bowl and soak in water or milk
Add it to the mixture of onion, tentacles, and tomatoes together with 4 tbsp olive oil, 3 tbsp chopped parsley, and 1 tbsp finely chopped garlic.
Stir the mixture and add also beaten eggs, just to keep the filling moist, salt and pepper.
Stuff the calamari, close using a toothpick and place in a tray with a splash of good white wine. Then place in a preheated oven at 180°C for 30 minutes.
Cover the tray with a lid for the first 15 minutes, then remove for the remaining cooking time.

Extra tips: If you have any mixture for the filling left over, smear it onto the stuffed calamari after you remove the lid on the tray. I like to add also a tbsp chopped capers and chilly pepper to the mixture and, usually, sprinkle the calamari with toasted breadcrumbs just before serving them.

As a side dish I suggest a nice potato and topinambur (Jerusalem artichoke) pureè, sprinkled with chopped sun-dried tomatoes in olive
oil.

Hope you enjoy it!

Katia
loveSicily

Take me out to the ball game...to eat!

2009-09-24T11:34:00.009-04:00

Hello Foodies,

As a recently nationalized American citizen, I felt it was my civic duty to attend a baseball match. Mind you, I’m not big on spectator sports but if Ken Burns can make a PBS doco about it, it must be worth looking into.

So, last Saturday, we joined our dear friends and TDF alum, Jackie and Dan for an afternoon at the new Citi Field Stadium in Queens for a Mets game. Don't ask me anything about the score or who was playing but the food, I can tell you about!

These were the places we snacked at for seven innings:

Catch of the Day – Dave Pasternack, Executive Chef at Esca, is behind this seafood shack. A lobster roll was our choice and we all agreed it was the best we’d ever tasted-anywhere! Served on a brioche hotdog roll with sweet, tender lobster, at $17–an expensive snack but well worth the price.

El Verano – Floyd Cardoz, executive chef of Indian food at Tabla, champions this taqueria. We tried the soft tacos with chili marinated skirt steak and roasted tomato salsa. I was disappointed by the steamed corn tortillas but the meat was tasty.

Blue Smoke’s pulled pork sandwich was the highlight for me. For $9.00, it was stuffed with suculent, tender pork and crunchy sweet pickles. The slightly sweet brioche bun was a good complement to the pork. Danny Myer not only has a Blue Smoke stand but also a Shake Shack at the stadium.

Box Frites – Robb Garceau is behind this frites factory. The fries are quite thick and crispy. We tried the chipotle mayo and chili salsa sauces. Delicious!

We made it back to our seats for the 8th inning and then the Mets won. However the beauty of Citi Field is that you can see the game from anywhere in the stadium. So thanks Jackie and Dan for my first eating, hmm, I mean baseball game.

If you're headed to a ball game, go hungry!

Enjoy,

Melissa

Creamy Normandy Chicken

2009-09-23T13:19:00.009-04:00

Hello Foodies,

Since we've been talking about Normandy's culinary contributions, here's a recipe for Poulet Vallée d’Auge -a fantastic and easy recipe for chicken - made with fiery Calvados and cider for that special Normandy flavor.

This is one of my top five ways to prepare chicken. Friends and family “ooh and ahh” every time I make it! The sauce makes a perfect “gravy” for mashed potatoes (my favorite comfort food) or noodles. Rice goes very well with the chicken, too. The Calvados liqueur and cider give it that special Normandy flavor. Very easy and oh so savory. Yummy!

4 chicken breasts

6 tablespoons unsalted butter

¾ lb mushrooms, cleaned and sliced

1 cup apple cider (unsweetened, if possible)

4 oz. Calvados liqueur

2 shallots, minced

1 egg yolk

1 c fresh cream

salt and pepper to taste

1. Sprinkle the chicken with salt and pepper.
2. Melt 3 tablespoons of butter in a pan, sauté the chicken until golden brown on both side
3. Pour the Calvados over the chicken and carefully flambé (ignite and let it burn out)
4. Add the minced shallots and cider, cover and simmer for 20 minutes, or until tender, stirring occasionally
5. While chicken is cooking, sauté the mushrooms in a tablespoon of butter for a few minutes (don’t overcook)
6. Lightly beat the egg yolk into the cream
7. 5 minutes before the chicken is done, add the mushrooms and the cream mixture, stirring and
taking care not to let it boil

Serve with: a green veggie like asparagus or broccoli and potatoes, rice or noodles.

Enjoy!

Kathy

Five Foodie Reasons to Visit Normandy

2009-09-12T08:42:00.021-04:00

Hello Foodies,

Fall will be nipping at our noses soon as our taste buds start to tingle at the thought of crisp apples, pears, pumpkins. At this time of year, my thoughts and taste buds long for Normandy because:

1. The Big Cheese
Yes, Normandy is intimately identified with cheese, especially the iconic Camembert. Let's look beyond the Camembert to a couple of even more ancient cheeses from Normandy. At the Domaine St. Hippolyte, they have a mission to keep the artisanal making of Livarot, Pont L'Eveque, and Pavé d'Auge alive. In fact, they even raise the race of Normand cows to provide the milk.

2. Local Brew
The Route du Cidre makes a tasty circle around the Auge region. Follow the signs and discover how apples are transformed into heavenly brews from the crispest apple juice to cider and finishing with fiery calvados. At the end of the tour be sure to stop at Les Bruyères and indulge in M. Harfaux's tasting menu paired with a different cider for each course.

3. Food Heroines
Take a cooking course or book a room chez Sophie Dudemaine, France's Queen of cuisine. Or schedule a stop on Rue Tatin and learn a few specialties from Susan Hermann Loomis.

4. Eat & Sleep in Sir Lancelot's Forest
Located just outside the spa town of Bagnoles de l'Orne, the Manoir de Lys, offers a bucolic quiet, with exceptional service and captivating cuisine based on the products from the forest.

5. Classic Cocktails
Visit the Benedictine factory located in a palace. Benedictine is made from a secret blend of 27 spices and is perfect for drinking, cooking, combining in cocktails. Home to B & B as well.

Enjoy!

Debra

Labor of Lunch Day!

2009-09-07T14:19:00.011-04:00

Hello Foodies,

As everyone takes off from laboring today, there will be more time to focus on one labor of love--food! Many of you may find yourself at the BBQ, or maybe at a restaurant, or maybe on the phone ordering in, but we found ourselves at our neighbors-Charlotte and Lynne's home-for breakfast. But not just any breakfast, pancakes! I love pancakes! Boy, was I excited by this invite.

Look at what Charlotte cooked up at the griddle...

I bet you can almost smell them. These are the best pancakes I ever ate...whole wheat batter full of pecans, apples, and the perfect amount of cinnamon.

I don't know how up you are on your U.S. pancakeology, and since I don't want you to labor, here's a cheat sheet:

Native Americans made nokehick that early white settlers later called no cakes
In 1607, you could eat cornmeal pancakes called Indian cakes
In 1740, you could eat buckwheat cakes introduced by the Dutch and formerly called panekoeken
English settlers brought the feast of Pancake Tuesday
In 1745, you could eat hoe cakes named because they were cooked on a flat hoe blade
Another popular name was Johnnycake or journey cake mostly associated with Rhode Island

One of the reasons, I like pancakes so much is because I loved them as a child. I ate them for breakfast and lunch. I was lucky to be served good food for all meals but not all kids are as lucky as I was.

This is why lunches served at school are so important. Kids need real food at school and our representatives in Congress can make this happen. The Child Nutrition Act is up for reauthorization this fall, which means Congress will be debating whether it can afford to provide kids with food for lunches that benefits their health. This means not serving processed items that are currently dished up to 30 million kids across the country, and we wonder why one in five kids are classified as obese.

Slow Food USA has taken up this cause and has declared Labor Day as a national day of action. You can do your part by visiting their site where they have provided a petition for concerned citizens like yourself to sign.

Make this labor day a labor of lunch and please click here to sign.

Thank you!

Lisa

Julia Child, Josephine Baker, and a Slice of Paris!

2009-09-03T11:03:00.019-04:00

Hello Foodies,

Stepping into the entry of a bistro I'm greeted by the jazzy sounds of Josephine Baker’s music and an aroma of steak frites and boeuf bourguignon. A stylish hostess - scarf delicately draped around her décolleté - leads us to our table by way of the busy bar. I overhear a gentleman give his order for a “seize” and a Bordeaux rouge.” In the dining room, Baker’s smooth voice subtly sings, “J’ai deux amours, mon pays et Paris”- I have two loves, my country and Paris.

A trendy Paris bistro? Mais non – just a slice of Paris in North Carolina. The Parisian-like restaurant, Print Works Bistro, in Greensboro, exudes cosmopolitan style with a mélange of modern character and classical food. And a prix fixe menu everyday.

It was especially exciting for us to visit Print Works during the month of August. Chef Bart Ortiz showcased his love of French cuisine with a menu honoring Julia Child, timed perfectly to coincide with the release of the movie, Julie & Julia. Quelle bonne chance for us on this summer night: a trendy bistro, Josephine Baker, and Julia Child all at once!

Signature Dishes

At Print Works, Chef Bart succeeds in serving up perfect French food - neither fussy nor pretentious - just simple and fabulous! He’s passionate about what he creates, like any successful chef must be. He uses fresh, seasonal and local products. “Our guests trust us too much for us to betray them with anything other than quality products and recipes,” the chef explains when he visits our table during the meal. “How is your dinner this evening?” he wants to know.

Appetizers of shrimp crêpes with Mornay Sauce - to die for - and Artichoke with Hollandaise were perfect beginnings. The tender, creamy crêpes made me think of watching “The French Chef” when I was younger. I could almost see Julia making the Mornay sauce on TV. The velvety hollandaise served à cote de the artichoke was luscious, a definite spot-on winner! I can say that because, long after the artichoke leaves lay depleted on my plate, I slathered more sauce on my crusty French bread. Can you do that? Slather hollandaise sauce on bread? If it’s this good – yes, you can.

The entrée of lemon and white wine baked flounder came highly recommended by the staff, but I had to pass this time for Julia’s signature dish - Boeuf Bourguignon. Paired with a bottle of Chateau Larose Trintaudon, Haut-Médoc Bordeaux (2004) and more French music playing in the background, a dining experience in this ambiance might maybe, just maybe for un moment, make you’ll feel you’re in Paris. Well…it’s worth a try!

Finishing Touches

The evening wouldn’t have been complete without the final pièce de résistance: individual chocolate almond cake – moist gateau-y perfection. Talented Chef Bart pares down the recipe from Julia Child’s book, Mastering the Art of French Cooking, to make small, individual cakes smothered with a rich ganache. A heavenly chocolate dessert! It was so good, that I ordered a second one “to go” for my Francophile and foodie friend, Allison. Odds are the chef will continue to offer the chocolate almond cake on his menu for several months. I want to go back soon, sit outside (see photo) with the chocolate desert on my fork and sip un café crème.

Print Works Bistro may not be in France, but the chef transports his diners to Paris with every forkful of fabulous French food. A meal here reaffirms my sisterhood with Julia Child and Josephine Baker; I Have Two Loves, My Country and Paris.

Enjoy!

Kathy

Chicken oysters and "idiots"

2009-08-27T22:09:00.009-04:00

Hello Foodies,

Consider the chicken. No matter where your travels take you, you are sure to find chicken on the menu. In Italy, they cacciatore it. In Japan, they soy it. In the southern USA, they flour it and fry it and in Germany they brost it. In any case, it's a universal dish that's usually "safe" to order. Of course, no matter where you order it or how it's fixed, we all have our preferred piece. Breast? Leg? Thigh? Or perhaps, on the more wild side, the liver, heart. My mom tells me that she would fry the heart for me to snack on while she prepared her Sunday roasted chicken. I've out grown the heart, in my house it's now a cat-snack greeted with joyous meows and 'you'll be my friend forever' leg rubs.

What we don't normally consider about the chicken (at least in the US) is the breed. In France, breeds are extremely important and every region usually has it's preferred type. The chicken pin-up you see pictured here is the "gold-standard" Bresse chicken. This red, white and blue beauty is raised according to very strict standards and only in the area surrounding the town of Bourg-en-Bresse. When you are in France you may see poulet de Bresse on the menu followed by a very high price. And although I'm sure that many French have preferred pieces, usually you'll be served a half chicken with both dark and white meat.

The French, however, have one part of the chicken, the most tender and prized piece, that they have kept secret. I discovered it by chance one day at a classic French restaurant in Angers, Lucullus. On the menu the day we visited I saw poulet de Bresse and sot l'y laisse (pronounced soh lee less)offered as one of the specials of the day. I was intrigued. I had never heard of this type of 'preparation' and thought perhaps it was special to the Anjou region. I asked Mme. Houssay.

"No." she explained. "It is not a special preparation, it is the back of the chicken. Very tender, very special part, the absolute best part."

Hmm, the 'back' of the chicken, of course I had to try it. And she was right, these small oval pieces were melt-in-the-mouth tender and delicious. But I still wasn't sure exactly how this was the 'back' of the chicken and went on a little fact finding chicken chase. I discovered that these pieces are called the "oysters" in English. These small, very tender oysters are located in the hollow of the iliac bones just above the tail. As for the French name for this delicacy, sot l'y laisse, literally translated means "only an idiot leaves it there"...kinda tells you just how choice this part of the chicken is, doesn't it? So, the next time you're in France, scrutinize the menu and hope that you find sot l'y laisse featured the day you are there and of course you'll order it, won't you?

Enjoy!!

Debra

The One That Didn't Get Away!

2009-08-24T19:51:00.049-04:00

Hello Foodies,

Last week I was in Marzamemi, near Siracusa in Sicily. Paradise.

For Andrea Camilleri’s book and TV series, Inspector Montalbano, aficionados, this is one of the locations on the show.

Commissario Montalbano.

If you remember from my last post, I was with my friends, Alessandro and Vesna, the newlyweds who asked TDF to plan their honeymoon. We stayed in a couple of charming mini-apartments in the old tonnara, only 10 meters from the sea. I have never seen a more star-filled sky than the one we enjoyed here!

Getting to more serious stuff...behind our apartments were a few interesting restaurants, including the renowned Taverna la Cialoma (on left) and La Balata, but I felt I needed to offer Alessandro and Vesna something really special.

So the next morning I woke up very early and went onto our terrace to look at the sea and just waited, and waited, and waited. Finally around 9:30 am, I saw the first fishing boat returning to the harbor. Although the harbor was literally less than 50 meters from my terrace, I ran because I wanted to be the first one to get to that boat. Using my still pretty good Sicilian dialect (I am from the west side of the Island in Palermo where we speak differently from the easterners), I asked the Captain what he had caught. His first answer was depressing: “Nothing, only some pesce di brodo", or fish only good to prepare a soup, meaning any type of fish that is full of bones, or fish with not enough meat, or not tasty enough, or all of these things put together. Having had previous experience with Sicilian fishermen, I told them how we came all the way from New York just to stay here and to taste the famous fish from Marzamemi and that my friends were just married, etc., etc.!

Finally, one of the other men said to the Captain, "C’mon, give it to him…” I was already excited because I knew what that meant. Then the captain uncovered a secret section of the boat, where there were, in order: the freshest triglie (mullet) I have ever seen (and later ate) in my life; a wonderful swordfish; and 2 boxes of gamberoni (shrimp). I almost fainted. I filled up two bags and ran back to the apartment shouting! I woke up my friends who thought I had gone crazy. I explained to them that I had just gotten the “special” fish, the ones that fisherman will not usually sell to you, either because it is already sold to the best restaurants who pay a lot of money for it, or because they keep it to eat themselves.

That night, we grilled the “special” fish on a barbecue, which I prepared using wood, adding only salmoriglio (a mixture of olive oil, fresh lemon, oregano, and salt). We drank an excellent local wine called, Inzolia, chilled to perfection. We were in heaven.

This time, I have to conclude with a, "Grazie, Capitano!"

Enjoy,

Giuseppe

Stay Close to AFAR!

2009-08-20T09:47:00.011-04:00

Hello Foodies,

You all know that we are big proponents of experiential travel and we have found a kindred spirit. TDF is excited to tell you about a new travel magazine, called AFAR!

We enjoyed meeting the founders, Greg Sullivan and Joe Diaz, last week at an event promoting the pilot of a possible new travel show called, Confessions of a Travel Writer.

For these two, experiential travel is a way of life. The idea for a travel magazine came as they were enjoying a Kingfisher beer on a beach in Goa, India.

The mission for Afar is simple and wonderful - to inspire and guide those who travel the world seeking to connect with its people, experience their culture, and understand their perspectives.

When I asked Joe what the response has been like in launch week, he said, "The response to AFAR is overwhelming. It reinforces the notion that there is a need for a travel magazine like this in the marketplace--one that connects you to the people and cultures of the world. To see readers resonating with AFAR is quite rewarding."

Get your self a copy off a newstand for $4.99 as this new mag is scheduled to be published six times per year. Or get a free issue by visiting their website, click here. To continue with all things AFAR, don't forget to check out their blog, click here.

Enjoy,

Lisa

Bonjour to Breakfast and More in France

2009-08-15T18:02:00.016-04:00

Hello Foodies,

If you’ve been to France, you know that in French culture, eating is not just about sustenance, it’s about total pleasure of the palate. That’s part of a joie de vivre and l'art de vivre that we Americans (most of us anyway) envy. You know, too, about Julia Child’s impact in the 60’s and 70’s on the American view of French food and style. And, unless you’ve been hiding in a cave, the re-impact she has on us today, thanks to Julie Powell, Nora Ephron, and Meryl Streep.

Like Julia, I had been singing the praises of “all things French” for years - the language, the culture, the people, and the food. But it wasn’t until a few years ago that I had my French lifestyle epiphany. Unlike Julia Child’s, my awakening didn’t occur in France, it was at home in the U.S.A with my colleague from France, Patricia, who was staying with me for a week. The mornings were rushed and I ate my breakfast (coffee and a granola bar) in the car while we were driving to work.

On the fourth day of her visit she said, “Kathy this is so wrong, what you’re doing each morning. You must take the time to enjoy your breakfast. I don’t understand this American way of eating breakfast in the car. This is not healthy. Each day is a new beginning – don’t you want to begin it with contemplation and enjoyment of your food?”

Her words made me realize all the more what I love about the French. It’s their ability to slow down their pace of life– at least much more than Americans – for the enjoyment and pleasure of food. I felt like I’d discovered the true soul of France through Patricia’s words.

As the success of the book and movie, "Julie and Julia" continues to draw attention to French food and France, we foodies at Tour de Forks are dishing about travel to “fork-friendly” France – Julia’s spiritual homeland. We’ve designed an epicurean tour of her Paris and Provence. From the city life of Paris to the peace and quiet of Provence, you can shift gears and open your senses to life in “la belle France.” In Paris, stay where Julia and her husband stayed, at the luxurious Pont Royal Hotel.

In Provence, visit her farmhouse home of La Pitchoune, now a cooking school run by Kathie Alex, “Cooking in France with Friends.” This kind of séjour inspires the pleasure of the palate, even when you’re back in the U.S. – because no matter where you are in the world, you can enjoy the infinite pleasures of the table. I’m trying to do just that, thanks to Patricia’s words of wisdom.

Merci mille fois to my friend Patricia for sending me the book, Petite philosophie du matin –pensées positives, which I translate as Positive Little Thoughts for Each Morning. Yes, I do read it every morning as I sit with my tasse de café. Still, I need many more trips to France to re-enforce my “positive thoughts.” See you in France and bon appétit!

Enjoy!

Kathy

P.S. Thank you to the Pont Royal and Kathie Alex for the photos.

Ladies United for the Preservation of Endangered Cocktails

2009-08-14T10:13:00.008-04:00

Hello Foodies,

So, a few weeks ago, I stopped in at Drink, Boston’s celeb chef Barbara Lynch’s new temple to the cocktail. Ensconced in the city’s emerging Fort Point neighborhood, its brick and beamy, and its basement level ambiance gives a nod to the speakeasies of yore. I ordered my personal fave, a Sidecar and then observed. Cocktails here are a serious business. There is no scooping of cubes out of a bin; the barkeeps hack and crack ice off of a block. And there is all sorts of herb (all plucked from pots) muddling, mixing, stirring, and shaking going on. Quite a production, and fun to watch. Was it good? You betcha. Was it it the best I ever had? Nah…but it was in the top ten.

But, wait, there’s more: I was reintroduced to our bartender, one Misty Kalkofen, via a picture and article, in the August 09 issue of Bon Appetit. I garnered two interesting factoids - she is a former student at Harvard Divinity School, and she founded the Boston chapter of the Ladies United for the Preservation of Endangered Cocktails. Who knew there was such a thing? It celebrates the art of classic cocktails and raises money for Women’s charities. Kudos Ms. Kalkofen. She also shared a great quote: “Who loves not woman, wine and song remains a fool his whole life long.” – Martin Luther. Love it.

Check out its website www.lupec.org to learn what its about and lots of fascinating lore – and recipes. Of course, the Sidecar is included.

Sidecar

• 3/4 ounces Cointreau
• 3/4 ounces brandy
• 3/4 ounces lemon juice

In mixing glass or shaker filled with ice, combine Cointreau, brandy, and lemon juice, and shake vigorously. Wet rim of a 3- to 4-ounce cocktail glass and place on a lightly sugared plate. Strain liquor into the glass and serve.

Enjoy,

Connie Walsh

Grazie, Mamma!

2009-08-10T16:00:00.011-04:00

Hello Foodies!

Last Saturday, I finally arrived in Palermo after having been away for almost 10 months. This time around I am traveling with my family but I am also escorting my newly married friends, Alessandro and Vesna. They asked Tour De Forks to organize their honeymoon in Sicily!

As we were making arrangements for their honeymoon, I thought that it would be nice to spend the first night having dinner in my parents' home, overlooking the Gulf of Mondello in Palermo. So I told my mother to organize a dinner for us, and she said, “Sure, but given you will be jet lagged, I will just prepare a light dinner!” And so she did: Antipasti of mixed vegetables fried in pastella, anelletti al forno, couscous tamboulet with zucchini and tomatoes, scaloppini with mushrooms, and caponata. A very chilled white wine called, Colomba Platino, helped us during dinner, which was very light indeed!

After that, frutta mista (I forgot how delicious the peaches in Sicily are) and watermelon tronchetto gelato (a type of gelato cake).

It felt really nice to be home again. Plus it was also a fantastic start for Alessandro’s and Vesna’s honeymoon (by the way, they are in Marina di Ragusa today, and we will meet them again on Friday at the San Domenico hotel in Taormina.

Stay tuned for more surprises…I almost forgot to say: Thank you, Mamma!!

Enjoy,

Giuseppe

Julia Child and the Miller's Wife

2009-08-08T14:58:00.007-04:00

Hello Foodies,

We have jumped on Julia¹s bandwagon this week and are eagerly anticipating the new movie, Julie & Julia appearing in a theatre near you (and me) on August 7th. The reviews, especially of Ms. Streep's portrayal of Julia Child have been favorable. Interviews with the stars covering everything from food to marriage have kept us entertained and piqued everyone¹s interest in Julia Child and her life in France. Restaurants in Chicago are paying homage to her by featuring recipes from her book from steak au poivre to a classic clafoutis. I can¹t help but feel a frisson of excitement for the renewed interest in French food and France.

For Julia her love affair with France started with a simple meal, actually a meal of sole meunière at La Couronne in Rouen (pictured here and still in business). I call this the ultimate in French "fast food". Why? Because the recipe is quick, requires simple ingredients that you usually have on hand and yet delivers a mouthful of flavor. A la meunière means "in the miller's wife's style", which means there will be flour in the recipe. Et voilà, the recipe, adapted from one of Julia¹s heros, Auguste Escoffier:

According to Escoffier this excellent mode of procedure will work with any small fish or slices of larger ones:

Sole (if you can afford it, or find it!) or any other white fish

Butter

Lemon, salt, pepper, parsley

Season the fish with a few drops of lemon juice, salt and pepper. While doing that, start heating your pan. Dip the fish in some flour, shaking to remove the excess. Melt some butter in the pan and when it starts to foam, place fish in the pan. Cook until browned on one side. Turn and brown the other side. Remove from pan, place on the serving dish. Wipe out the frying pan. Sprinkle the fish with a few drops of lemon juice and chopped parsley. Right before serving the fish, place some butter in the hot pan and heat it until it starts to brown SLIGHTLY. Pour the butter over the fish and serve immediately.

Celebrate with Julia this week before or after the movie and try your own version of Sole meunière, the first dish Julia enjoyed in France and according to her changed her life. In fact, she loved it so much she ate it 3 more times the first week she lived in Paris. . . et comme Julia a dit toujours, Bon Appétit!

Enjoy,

Debra

A Lone Blogging Fork No More!

2009-08-03T15:26:00.007-04:00

Hello Fellow Forks,

Welcome to the Tour de Forks family! You're one of us and it's time you get to know us better. Here's how - from now on, each of us will be blogging and you'll know who blogs by the signature. Before it was just me, the lone blogging fork.

You'll soon meet our French specialists, Debra Fioritto and Kathy Morton, our Sicilian ex-pat and world traveler, Giuseppe Ricotta, our veteran travel maven, Connie Walsh, and myself, Lisa Goldman - a co-founding fork with head fork, Melissa Joachim.

We will continue to give you the inside scoop on restaurants, food products, the many places Tour de Forks visits on our tours, chef interviews, our recommendations, and anything else that lands on our plates to share with you!

Speaking of scoops, Mary Taylor Simeti writes about Sicilians loving gelato so much, they eat it for breakfast. Check it out here. Mary visits with our tour groups to Sicily and takes us to the food market prior to a special lunch with her.

Enjoy,

Lisa

Rum It Up!

2009-07-27T17:39:00.005-04:00

Hello Foodies,

Our spirit (the kind in the bottle) expert buddies say that rum is the new vodka. We agree when it comes to Martinique rum. We think it is the best because it is made from sugar cane. We recommend you buy Martinique rum from the historic 18th century Clement distillery and the AOC designated Neisson Distillery.

Sip it, blend it, but better yet, go and drink rum in Martinique. From August 26-31, Tour de Forks offers up a six-day/five-night Martinique Culinary Escapade package providing an in-depth introduction to Martinique’s vibrant gastronomic traditions led by culinary travel writer, Chantal Martineau. To find out more, click here.

For a preview of what you could be drinking on Martinique, mix this cocktail up...

Ti'Punch
In a small glass,
1/4 sugar syrup
3/4 white rum
small piece of lime squeezed

Enjoy,

the Forks

Pig Out at Porchetta NYC

2009-07-07T13:09:00.008-04:00

Hello Foodies,

We're going to keep this short and sumptuous - if you are in the mood for the best pork sandwich you could eat in your lifetime...

...Run to Porchetta and this photo could soon be in your stomach.

Here's how Porchetta defines porchetta - roasted pork with crispy skin, highly seasoned with aromatic herbs and spices, garlic, sage, rosemary and wild fennel pollen.

We couldn't talk - we only wanted to savor every mouthful! You will too.

So here's the deets:

110 East 7th Street, between First and Second Avenues
212-777-2151

Enjoy,

the Forks

From Ambonnay to NYC!

2009-07-07T12:33:00.013-04:00

Hello Foodies,

Remember this Victorian etiquette!
Over the weekend, the Forks indulged in this beautiful champagne that was a gift. This champagne has a lively, delicate mineral and citrus flavor mix, 40% Chardonnay and 60% Pinot Noir blend with an impressively tiny bead.

The history of this champagne is almost as good as drinking it. The Coutier family has been in the village of Ambonnay, France since 1619, with René Coutier as the current head of the family estate. The Coutiers own nine hectares of vineyards planted with one-third chardonnay and two-thirds pinot noir grapes. In 1946, René Coutier's father was the first vigneron in Ambonnay to plant chardonnay in the village - a successful move.

Run out and find this champagne and buy several bottles because they only produce 25,000 bottles in any given year. If you're in the New York area, you can find this champagne by clicking here.

Enjoy,

the Forks

Auberge and Food with More Personality than Most People!

2009-07-07T11:52:00.019-04:00

Hello Foodies,

We were able to snuggle into an amazing Relais & Chateau property in the French Huguenot valley of Franschhoek, in the Cape Winelands called, Le Quartier Francais.

It is an auberge, owned by Susan Huxter (wearing purple with scarf). Susan knows the meaning of service and it is evident with every member of her staff and every service she provides. Her whimsical style playfully influences the decor, menus, and gifts in her gift shop.

Le Quartier Français, comfortably nestled off the main street in the charming town of Franschhoek, enables one to walk through town and visit the quaint shops and galleries. You can also visit any of the 42 active wineries in Franschhoek Valley or choose to be spoiled properly at Le Quartier Francais.

For our tour in 2010, we will be cooking up innovative, hands-on cooking and eating experiences with Susan Huxter.

At Le Quartier Francais, there is an award-winning fine dining restaurant called the Tasting Room. The Head Chef is Margot Janse who was off celebrating her 40th birthday when we visited but her team managed well in her absence.

We did have a tasting with Chef Neil Jewell (pictured here with Chef Anita Lo) who has charge of the sister restaurant called Bread & Wine. He makes farm cured charcuterie. Divine! They promote this restaurant by saying, "Food with more personality than some people!"

We can't wait to bring you to this magical area when TDF returns in 2010!

Enjoy,

the Forks

No Whining in South Africa’s Cape Winelands

2009-07-07T11:26:00.014-04:00

Hello Foodies,

One of the delights of this trip was exploring and tasting our way through a few wineries in the Cape Winelands of South Africa. South Africa is the ninth largest wine producing country in the world. To quote Chef Anita Lo, “South Africa's viticulture is as vibrant as any other wine-making region in the world.”

Only 45 minutes outside of Cape Town, we found our favorite areas – Stellenbosch & Franschhoek. However, I have a feeling if we had visited others, they would have been our favorites too.

In Stellenbosch, we visited Waterford Estate. We met Celler master, Kevin Arnold, and he personally guided us through a unique tasting experience of Waterford’s reserve red and dessert wines paired with custom-made chocolate. This tasting features Waterford’s flagship wine, called The Jem. Kevin’s winemaking expertise and passion was quite evident in how he talked about wine and the winery he co-founded.

If you can find the Jem anywhere in the States, buy it because it truly is!

Enjoy,

the Forks

Serving up a better way of life!

2009-06-07T13:08:00.000-04:00

Hello Foodies,

Through another amazing introduction from Bruce Robertson, we met Lindiwe, the head chef of the Eziko Cooking and Catering Restaurant and School. Here Chef Lindiwe (left) is pictured with Chef Anita Lo (right).

Lindiwe is a woman on a mission – not only to cook delicious food but to help give young adults a chance to have a better life. The Eziko Restaurant was established to support and maintain the Cooking and Catering School and it becomes the training ground for its students.

The Eziko School is located in the heart of Langa Township just 15 kms from the centre of Cape Town. It was established in 1996 by a former Langa High School teacher, named Victor Mguqulwa. His mission was to address the unemployment that strikes the township communities that's not solved by formal education. Eziko provides young adults with life- and career-oriented skills in cooking and catering to “empower” them to find employment so they can provide for themselves and their families.

Under Lindiwe, the Eziko Restaurant specializes in African traditional food — a great place to try a "township dish" or a Western dish on the menu. Everything is home-cooked and fresh! AND every time someone eats at the Eziko Restaurant, money goes to the school and that will make a difference to someone's life!

You can learn how to make a difference by clicking here. When Tour de Forks returns to Cape Town in 2010, we will get to learn from Lindiwe and her students!

Enjoy,

the Forks

The Grande Dame of South Africa

2009-05-29T08:14:00.000-04:00

Hello Foodies,

The Forks were lucky enough to meet Mrs. Liz McGrath (pronounced McGraw). Her grand career as a hotelier unkowningly began when she traveled with her husband on business trips. He was a top music industry executive and they always stayed at Relais and Chateaux Hotels. When her husband died, Mrs. McGrath began a new life drawing on what she loved - hotels! It wasn't long before she created an amazing property called The Plettenberg, complete with spectacular vistas of mountains, sea, and miles of the golden sand beaches of Plettenberg Bay. This property became a five star Relais and Chateaux hotel and it didn't take long for Mrs. McGrath to create two more five star Relais and Chateaux hotels-The Cellars-Hohenort and The Marine. All three are now known as The Collection.

For the past twenty years, Mrs. McGrath has been dedicated to the ethos of Relais & Chateaux properties - courtesy, charm, character, calm, and cuisine. However, The Collection has something that no other Relais & Chateaux has - that is Mrs. McGrath. She is a dynamo and truly, a national treasure.

When you stay at any of Mrs. McGrath's properties, you receive unsurpassable service. We had the complete experience during our way-too-quick overnight visit to The Cellars-Hohenort. We were especially delighted to find out Mrs. McGrath would join us for dinner and what a delicious dinner it was. The tasting menu was expertly prepared by Executive Chef Peter Tempelhoff.

This is our group. First Row (Right to left):
Mrs. McGrath and Melissa Joachim.

Second Row: Peter Tempelhoff, Lisa Goldman, Murray and Brigette Gardiner, Clayton Howard, Anita Lo

Our only regret was that the rain kept us from seeing the beautiful gardens and property of The Cellars-Hohenort. We are hoping to wander through them on our next visit to South Africa.

Enjoy,

the Forks

Bo-Kaap ASAP!

2009-05-28T11:02:00.000-04:00

Hello Foodies,

The Bo-Kaap is the Malay Quarter - hub and heartbeat of Cape Town. On our first day, our wonderful guide, Dave, took us through this quaint and colorful area. All the houses are painted in different pastel colors. Finally, we drove up a very steep street and at the top of this hill, was a treasure - the Noon Gun Cape Malay Restaurant. This home-based restaurant has a spectacular view of the Table Mountain, Table Bay Harbour, and waterfront areas as well as spectacular food.

We met Zainie Misbach.

And the whole family - that total over 50 including children, grandchildren and great grandchildren (all were not present at this lunch).

We were served many treats.

A few favorites includes the Samoosa, Dahltjie & Papadum - all light and delicate like I've never tasted before. The samoosa is curried spicy beef in a triangular pastry. The dahltijie are savory, deep-fried balls made of spinach and pea flour. The papadum is a spicy crisp made from pea flour.

These are the famous Koeksiesters made of spicy dough then deep fried, sugared, and topped with coconut. The other is another traditional dessert called a Milktart.
Enjoy,
the Forks

The Afro-Gastronaut & the Mum of Cape Malay Cooking

2009-05-25T07:41:00.001-04:00

Hello Foodies,

South Africa could not have a better food ambassador than Chef Bruce Robertson, a top Cape Town chef who once trained with Gordon Ramsey. His passion and pleasure for South African cuisine knows no limits. Maybe that's why they call him an Afro-Gastronaut. Chef Bruce is madly determined to give anyone who is interested, the best introduction to South African cuisine. Within seconds of being with Bruce, you'll learn that South Africa has a diverse and honest food story. Bruce has had a varied group of restaurants from memorable fine dining to his latest street food venue featuring a dish called bunny chows. Bruce will be providing some exciting eating experiences for our tour to South Africa in 2010.

This is just a sampling of a lunch that Bruce prepared for us. It was also our first taste of South African crayfish-deliciously sweet.

We have to thank Bruce for introducing us to Cass Abrahams, renowned international authority on Cape Malay cuisine, the oldest cuisine of the Cape people. It emerged from the Malay slaves who worked in the kitchens of their Dutch masters. Cass is the author of two cook books and co-owner of De Waterblommetjie Restaurant near the Castle of Good Hope in Cape Town.

This is one of Cass's chicken curries. She compares her recipe to a symphony and how the traditional spices she uses, build like musical notes, but never overpowering the others to make for an unforgettable crescendo in your mouth.

I wish you could taste this dish.

Get ready to enjoy!

the Forks

Relishing the Moment!

2009-05-22T13:20:00.000-04:00

Jeremy Freemantle of African Relish with celebrity chef, Anita Lo

Hello Foodies,

After the Forks did the Indaba Travel Trade Show in the seaside city of Durban, we took off to visit African Relish - an-about-to-open-culinary school and vacation destination that's located in a beautiful town called Prince Albert in the Karoo Valley. There will comfortable, stylish accommodation when African Relish opens.

We were joined by celebrity chef, Anita Lo, who will lead our culinary adventure to South Africa. In addition, we were accompanied by African Relish co-founder, Jeremy Freemantle. From the airport in George to Prince Albert, we drove along a very scenic route through ostrich farms, mountain ranges, vast wilderness plus we spotted a baboon or two along the way.

Prince Albert has flourishing farms that deliver a great diversity of fresh local vegetables, herbs and fruit. This region is also famous for olives and its annual crops of apricots and spectacular pink figs. Abundant grape crops are grown in the Prince Albert Valley, where the wine industry is flourishing. Local Karoo lamb is unequalled and the town’s Guernsey dairy has won international awards for its distinctive cheeses. Plus Prince Albert is full of relocated city people following their dreams. You'll meet them.

Tour de Forks will make a stopover at African Relish when our tour lands in South Africa in September of 2010. Executive chef Vanie Padayacheef of African Relish will teach us about South African cuisine. It will be a special treat when Vanie and Anita get into the same kitchen so get your forks ready for this unique gem of a culinary experience.

Enoy,

the Forks

Easing our way to South Africa at the Emirates Business Lounge!

2009-05-08T09:20:00.000-04:00

Hello Foodies,

We are on our way to South Africa to design a fabulous tour for you. In 2010, this tour will be lead by celebrity chef, chef Anita Lo who is meeting up with us in a few days to do the R&D.

We haven't left the ground yet and we're having a fabulous time in the Emirates Lounge. The fresh juices are a healthy start to a divine spread of hot selections that range from classic American fare to Chama Chollay (similar to a spicy dahl but with chick peas) and Alloe Tikki (potatoes mixed with fennel, mustard seeds, tumeric) - I recommend the latter. In addition, there are cold selections of smoked salmon, assorted cheeses, yoghurts, breads, pastries (middle eastern and not). Great cappucino machine. We toasted this trip with vueve cliquot champagne and the trip we'll be designing for you.

Enjoy,

the Forks

New Orleans ~ and all that jazz

2009-04-21T10:24:00.000-04:00

Hello Foodies,

New Orleans Jazz & Heritage Festival swings into the Big Easy this weekend. Yes, it's time to laisser les bons temps rouler everywhere don't you think? Besides brunching on beignets, cracking open crawfish and slurping down oysters, we'd book a table at Commander's Palace and indulge ourselves in a tasting menu. Chef Tory McPhail creates 5-course menus around your wine choices. Only one of the many reasons we've chosen the Commander's Palace as one of our taste discoveries on our latest tour to New Orleans. And one of our favorite stops while there...the Edible Schoolyard...New Orleans...a great place to (re) discover.

Enjoy,

the Forks

Tea Time in Avignon

2009-04-20T08:38:00.000-04:00

Hello Foodies,

Tour de Forks is in France this week searching out new ways to explore Provence and the Cote d'Azur. Some think that Provence is passé but the region is so rich that it would take a lifetime to discover all of its charms. We'll be staying in Avignon for our explorations of the area and right now we are having high tea at the Hotel d'Europe, a deluxe property since 1799!''

A la prochaine, mes amis!

Enjoy,

the Forks

TDF quoted in Food Arts Magazine

2009-04-05T08:52:00.000-04:00

Hello Foodies,

Culinary tourism is one of the fastest growing segments of the travel industry today. But what is it, exactly, and why is it so popular? Who are the industry leaders, how can chefs get involved, and what's the next hot culinary destination? Julie Mautner reports and TdF is quoted. Food Arts Magazine is available at Kitchen Arts & Letters, 1435 Lexington Ave New York City.

Enjoy,

the Forks

Hop Over to your Fave Chocolate Store...

2009-04-05T08:25:00.000-04:00

Hello Foodies,

I don't think you want to leave the important task of buying Easter chocolates to the Easter Bunny. Take matters into your own basket and hop over to...

Kee's Chocolates for some exotic chocolate choices like the chili pepper truffle covered with toasted white and black sesame seeds. This store is for the more adventurous chocolate lover.

Jacques Torres Chocolates and take the kids to the store on Hudson and King Sts. You see them making the chocolate and the store is full of giant chocolate eggs and bunnies. It's a place that would leave Willy Wonka jealous. The day we were there, Jacques Torres was throwing chocolate Easter eggs to the chocolate lovers indulging in the cafe. It is a fun place and almost made me change careers. Also, this place is good for buying Passover chocolate matzoh. Whether you're bringing your inner or outer child, hop on down to this location.

Payard is my favorite. Francois Payard does a wondrous selection of Easter chocolates and what makes his bunnies and eggs so special (in addition to the high quality chocolate) are the chocolate surprises found inside. Usually there are smaller eggs and treats inside each Easter selection. It's the treat within the treat. You can also buy chocolate Passover goodies here as well.

We thought we'd save you time and hops by giving you our fave selections. However, a really fun afternoon is to visit chocolate stores in NYC and do your own tasting. The forks were invited along on Kartik Mohan and Rom Weber's post Valentine's chocolate tasting and it was a magical day.

Enjoy!

the Forks

A Delicious Namesake!

2009-04-05T08:00:00.000-04:00

Hello Foodies,

We just went to L'Artusi - the restaurant named after Pellegrino Artusi, author of the legendary cookbooks from the 1800s called The Science of Cooking and the Art of Eating Well. It is in his honor that you’ll be eating at L’Artusi. The restaurant features a seasonal Italian menu and traditional and artisanal wines from Italy and New York State. It's reasonably priced, with a great space (the old piano bar Eighty Eights) and pleasant, knowledgeable servers. All brought to you by the same team that brought you Dell'Anima, which we also loved.

The essential courses at least at this restaurant are: crudo, verdure, pasta, pesce, carne, and contorne. Our table shared and we loved everything. The only choice not noteworthy was the most expensive item, the tuna entre. Otherwise, the salads were swoonworthy and the pastas cooked perfectly and hand-made- the one that stood out was the pizzoccheri - sage, fontina, Brussels sprouts!

Add L'Artusi to your list and here's how to get there:

L'Artusi
228 W 10th St, between Bleecker and Hudson
New York, NY 10014
(212) 255-5757

Enjoy,

the Forks

Mark Hits the Mark

2009-03-01T12:12:00.000-05:00

Hello Foodies,

Continuing with our series of foodie tips, here is another. The inspiration comes from a delicious dinner cooked by our friend and future bar owner, Mark Poons. The bar will be called "Buzzy's Place" and he already has the neon sign. It's a beautiful thing. We know that Mark can mix a mean drink (and we enjoyed a few last night) but we didn't know he could cook too. Mark made three yummy recipes from Martha Stewart - lemon grass chicken soup, glazed cod served over bok choy, and a mixed rice recipe with Asian seasoning. Healthy, delicious and easy to make! What more can you ask for!

In these times when eating in is the new eating out, visit www.marthastewart.com. There are many recipes to choose from and you won't be disappointed. Besides, Martha and one of the Forks are both from Nutley, NJ!

Thanks again for the great dinner, Mark!

Enjoy,

the Forks

Eating In is the New Eating Out!

2009-02-17T12:21:00.000-05:00

Hello Foodies,

Given the economy, I hear of more people cooking and eating at home with guests or not! I think this is a great time to begin a recipe exchange. It's easy to get into a recipe rut so let's not. It's also easy to eat well and not spend a fortune. We will share with you our new recipe favorites and eating-well-in-tougher-times-treat tips.

Treat Tip #1: Remember caviar? Well, now you don't have to forget-about-it even in these hard times. We recommend Red Salmon Caviar! The plump and juicy orange beads delightfully pop on your palate. This robust caviar is reasonably priced ($9.99 at Fairway and up to $20.00 at Zabar's) and goes great on blinis, crackers or canapes. Add a little sour cream for a perfect blend of flavors. Pair it with your favorite reasonably priced Blanc de blanc or Prosecco or Cava.

Tune in for eating-well-in-tougher-times-treat tips.

Enjoy,

the Forks

If You're a Lobster Lover - All Points Lead to Compass

2009-02-17T08:59:00.000-05:00

Hello Foodies,

We wanted to recommend a restaurant that we were taken to over the weekend by TDF alum Frances Cassidy and Karin Lundell.

Whether you're coming from the north, south, east or west, you'll find your way to Compass. It's lobster festival there so if you love lobster and even if you don't, there are plenty of choices to keep one happy.

We all enjoyed the "Tamarind Lobster Salad" to start. It was an artful mix of lobster, grapefruit, bibb lettuce with a spicy Thai chili vinaigrette. I had crispy skate wing that was sublime. Our TDF alum enjoyed the organic chicken, and a "Roasted Porcini Mushrooms with Poached Hen Egg" and that entree included prepared brussel sprouts, cardoons with a black trumpet truffle puree. Rich and delicious. The award-winning wine list is extraordinary with selections to meet most wallets.

They even sent us home with muffins for brekky the next day. Nice touch (although the muffins were dry).

It's a great restaurant choice in the Lincoln Center area and northern theater district as well.

Here's the address: 208 WEST 70TH STREET, NEW YORK, NY 10023 | 212.875.8600

We're not sure how long the lobster fest goes on for but try not to miss it. Lots of happy forks in that restaurant.

Enjoy,

the Forks

Full of Bologna and Beyond!

2008-10-25T19:04:00.000-04:00

Hello Foodies,

When you visit Bologna, be prepared to eat - mortadella, tortellini, lasagna, ragu, culatello, and that's just the beginning! There is no such thing as a small portion either and you'll be glad. Soon enough you will realize that everyone makes their own Ragu, all family recipes, and each chef thinks they make the best. Mangia and decide.

Tour de Forks culinary adventurers began eating at Trattoria Annamaria, a trattoria serving the typical food of the region. We devoured a tasting menu of tortelini en brodo (a rich, flavorful broth that warms you from the tip of your toes on up), tortelloni burro e salvia (in butter and sage) that was to die for, and a taglietelle al Ragu. All the pasta is homemade and delicate, and you can taste what each is stuffed with. Anna Maria came out and yelled at our group because we were not eating enough. It's a great stop on your visit to Bologna - and the address is Via Belle Arti, 17/18, Telephone is 39-(051) 26-6894.

We had an espresso tasting at Caffe Terzi where we sampled 5 espressos from all over the world. They roast their own coffee. An elegant place to stop for a coffee anytime of day and also have a pastry as well. The address is Via Oberdan, 10, Telephone is 39-7918931.

Then we lunched at A.F. Tamburini Antica Salsamenteria Bolognese at Via Caprarie, 1, Telephone 39-051234726. This is the best place to have your first plate of salami misto - a plate of the most amazing cured meats you'll ever eat.

The restaurant that Tour de Forks fell in love with is Trattoria Amerigo dal 1934 on Via Marconi 14-16, Savigno - this is on the outskirts of Bologna and not easy to get to but worth the trip. Our group thought this was one of the best meals they've ever eaten. The outstanding appetizer - Tigelle flatbread with parmigiano gelato and traditional balsamic vinegar. We tried to get the recipe but they would not divulge it. It's a small scoop of parmigiano, cream and a secret ingredient that is made in an ice cream maker. It's thick, rich, and creamy and melts in your mouth. The homemade pasta brings the classics of this region to a new level. Super light and delicate. We ate everything - two types of pasta - taglietelle with bolognese sauce and parmigiano tortelli with ham, shallot and balsamic. The latter was similar to a tiny soup dumpling - a creamy onion soup exploded in your mouth. For main course, we loved the Barbera braised veal cheek wiht potato puree and crispy bolognese onion and the other choice was Bolognese stockfish prepared according to three different methods: artusi, local traditional, and whipped. Unfortunately, no one chose the rabbit. For the dolci, gelato with traditional balsamic vinegar, and simply stated, there is no bad choice at this restaurant for any part of the meal.

From Bologna, we ventured on to Parma where we went to a rare performance of Verdi's opera "Joan of Arc" part of the Verdi Opera festival. We also viewed a special Correggio exhibition. On our trips we also feed our hunger for the arts.

Once sated, we left for our next part of the adventure - a visit to a 300 year old renovated castle called Corte Pallavicina located on the banks of the Po River. This is the home of Massimo Spigaroli. Massimo's family has been making culatello (the ferrari of prosicutto) for years. His great grandfather made it for Verdi. We learned all about the sacred process of making this amazing cured ham. We even meet the special black pigs it's made from. Massimo has been advising Prince Charles about his pigs. Royal pigs were due to visit his farm several days after our visit. Massimo is determined to have the Prince producing culatello as well. We'll see. Massimo has a huge heart and love for what he does. He also shares his passion with everyone he meets and it's contagious. Massimo, also a chef, gave our group a five hour cooking class that involved the eating of our efforts. We made regional pasta and risotto specialties. When we were done, Massimo presented each of us with a diploma. Not only did we pass the course but Massimo will be in our hearts (and stomachs) forever.

Mangia bene,

Lisa

Tour de Forks in Emilia Romagna!

2008-10-22T15:00:00.000-04:00

Hello Foodies!

Tour de Forks is about to start its first tour to Emilia Romagna so there will be lots to report. Consider us your official source for Bologna! I arrived around lunchtime and tonight is the night before our tour's official beginning. I found a fabulous place for apperitivi. A wonderful custom where you order a drink and the bar serves wonderful food. It's similar to a happy hour in the U.S. but a thousand times better.

We are staying at the Hotel Corona d'Oro and as I wandered to find a place to get a bite to eat, I saw a fabulous bar just around the corner called Bar Bistro Cocoa on 14-A Via Altabila. I ordered a vino bianco from Sicily which was perfect. They served a yummy shaved fennel salad (divine), a baby arugula salad with large white beans, then all types of bread from piadina to toast covered with fennel, bean dips, and cheese & cured meat toppings. This place had a lot of style and the staff were welcoming and fun. If you're ever in Bologna, stop and have a glass of wine and a nibble, it's just what you do there!

Enjoy,

the Forks

I HAPPI

2008-09-27T17:18:00.000-04:00

Hello Foodies,

Why is this fork happy? This fork just ate a wonderfully delicious meal at I SODI in the West Village. The "I" here is pronounced like a long EE and the translation is The Sodi family. You feel like you have been invited to the best family dinner ever. This fork wants to be adopted by the Sodi family. You'll want to bring your friends and family too. It's also the type of neighborhood restaurant that everyone wants to have in their neighborhood.

You'll meet Rita Sodi, the owner who is from Florence, Italy, and she has a simple recipe for her menu - it's comprised of her mother's best recipes (there's 100) and the menu changes often - featuring different dishes and seasonal produce. Several customer favorites now remain on the menu all the time like the lasagne al sugo di carne. To die for!

The forks were joined by TDF alum, Joan Scoby and Jackie Chasey, and our group gobbled down appetizers of fried heirloom tomotoes and fried artichokes - both sliced thin and crispy. The bread was out of this world too. Then we shared the lasagna mentioned above and the pollo fritto, the garganelle alla pomarola, tagliata con rucola (sliced steak and rugula) and a side of piselli (green peas). The steak melted in your mouth. Portions are good sharing sizes too or good for one hungry person. Everything is so good that you wish you weren't sharing.

The staff were friendly and well-versed on the food and wine-list.

We were totally full but that didn't stop us from having dessert - a fig tart and several types of affogato with homemade gelato.

Here's the vitals:

105 Christopher St.
West Village
212-414-5774

Enjoy,

the forks

Oh, Shishito!

2008-08-28T12:40:00.000-04:00

Hello Foodies!

These days, it's hard to get past the tomatoes and white sweet corn at the Union Square Green Market but recently, the Forks made two wonderful discoveries - shishito peppers and fairy fairy tale eggplants!

Let's start with Japanese shishito peppers. These long little peppers are big in flavor. The name means "Chinese Lion" and they were originally brought to Japan by the Portuguese. They began being a hot little pepper but over the years, they've become milder and sweeter. Keep your eyes out on Fridays for YUNO'S FARM stand that carries them. Simply divine when sauteed in olive oil and coarse sea salt or Kosher salt.

These are the fairy fairy tale eggplants. They are the mini version of the small fairy tale eggplants. Maybe they're picked early? What matters is how sweet and delicious they are. Here's a simple recipe. Cut off the tops (careful, not too much or you'll lose it), then slice in half and coat with olive oil. BBQ or sautee in a frying pan and your soul will be captured. They're divine! Eat the bounty of the season before it's over! The Union Square Green Market runs on Monday, Wednesday, Friday and Saturday - vendors change on the different days.

Enjoy,

the Forks

the phenomena called dell'anima!

2008-08-09T16:18:00.000-04:00

Hello Foodies,

We heard the raves and now, we can rave ourselves. We went to dell'anima with TDF alums, Frances Cassidy and Karin Lundell for a belated birthday celebration. It was amazingly delicious and exciting because the menu has such new offerings.

dell'anima means "of the soul" in Italian. With a menu that changes daily, this restaurant will surely steal yours. As you can see by this photo, we were not the only diners in this restaurant enjoying ourselves. I can't wait to go back and here's why. The bruschette. You have a choice from one to five. We recommend trying all five - this too changes so write in and tell us the ones that you picked. My fave was the egg and bottarga. The bread is divine too - crispy and toasted with oil. The salads were so fresh. The two that we tried were the chicories salad served with robiolina cheese and campari-honey dressing - and the endive salad with an anchovy citronette and pecorino.

The open kitchen in this restaurant adds to the excitement of the food - you can watch the chefs cooking it and the aromas can drive you wild while you wait for your dish to find its way to your table.

The pastas are divine. They too change daily. We never made it past the pasta to get to the secondi choices on the menu. The only part of the meal that didn't hold up were the desserts - not as memorable as the rest of the meal.

Here's the vitals so you can delight your soul...

dell'anima
38 8th Ave
New York, NY 10014
(212) 366-6633
www.dellanima.com

Enjoy,

the Forks

ka-CHANG!

2008-07-22T20:57:00.000-04:00

Hello Foodies,

We now know what all the fuss has been about - David Chang's food is amazingly delicious. It's no wonder he has an empire and a goldmine. He deserves it! I feel like we were the last to go but better late than never. And now I want to go every night!

So we started with the Steamed Pork Buns that melted in your mouth. The pork was cooked to perfection. We ate the Sliced Fluke served raw in a perfectly tangy marinade with pearled onion and charred jalapeno. Smooth as silk. Then we enjoyed the Momofuku Ramen that luckily for us, had more pork in it - two kinds in fact, plus an egg, mushrooms, and oodles of noodles. Then came the Deep Fried Poulet Rouge topped with sliced scallions, hot peppers, etc. - to die for. Even the softserve frozen yogurt and strawberry ice cream swirl that came with a salty-nutty topping was sublime. You can even have it in an ice cream cone. David Chang we love you!

We can't wait to eat our way through the Momofuku restaurants. Here's the vitals on our first one...

Momofuku Noodle Bar
171 First Ave., New York, NY 10003
nearr 11th St.
212-777-7773

Enjoy,

the Forks

Not your Childhood Marshmallow!

2008-07-13T21:22:00.000-04:00

Hello Foodies,

We had to share this new discovery with you - Caramel Marshmallows from Vosges! If you need a special chocolate treat, this is it...taste this as you read it...Marshmallows infused with Madagascar Bourbon Vanilla beans, Sweet Caramel that awakens with French Guerande grey salt, Walnuts and Pecans. It's an indulgence to remember and repeat often!

To find out the Vosges store location near you - visit www.vosgeschocolate.com!

Enjoy,

the Forks!

Eggtinis, Anyone!

2008-07-13T20:33:00.000-04:00

Hello Foodies,

Today we were joined with TDF alum, Jackie Chasey, to have breakfast at Cafe Sabarsky! We were all dreaming about Sabarsky's soft-boiled eggs served in martini glasses - eggs at their most elegant, truly! However, breakfast is not served past 11am, even on weekends, so we went onto dessert and lunch...in that order. Coffees too are sublime and don't forget the schlag.

I said we started with dessert. The half devoured one pictured below is the Quark Strudel with cream. Divine. It almost didn't make the photo like the Poppyseed cake, however I'm happy to report it made it into my stomach. FYI - Quark is a type of fresh cheese of Central European origin that is soft, white, un-aged and similar to Fromage frais.

Then we ate some sandwiches. We recommend the Cooked Ham with Horseradish and the Salami Spread with Cornichons.

Sometimes it's good to get derailed from what you think you're going to order at a restaurant, because we made new and delicious discoveries today. We wish you the same!

Here's the vitals:

Cafe Sabarsky
1048 5th Ave - At 86th St
New York, NY 10028
212 288-0665

Enjoy,

the Forks

1 Reason to go to BUCEO 95...

2008-07-13T19:52:00.000-04:00

Hello Foodies!

It's really yummy! You'll be delighted by the selection of sophisticated and delicious tapas matched with a pleasing and affordable wine list. We never made it past the cava!

Courtney and Jim - the owners of Buceo 95 are delightful and enthusiastic about their chef, their food, and their new venture on the Upper Westside.

We recommend everything we ate ...

Patatas Bravas are crispy, spicy, and not soggy from drowning in the aioli (I hate it when that happens).

Beets Y Valdeon is a grand combination of beets and blue cheese with the greens thankfully, not forgotten!

Fried Mussels are crispy and plentiful otherwise there will be fighting at the table.

Albondigas Con Pimienton Sofrito - besides being my favorite word in Spanish to say - these albondigas are my new fave dish! We found out that this is the dish the chef, Brian Parks, was hired for - there's no turning back now. The chef comes from Casa Mono.

Churrasco Con Salsa Verde is a skirt steak with green sauce that melts in your mouth

We celebrated a special occasion here but if the food is always this good, it's always a special occasion at Buceo 95. We had minor nits - the bread could have been better and our waiter did not know how to sell the food as expertly as the owner did. Another friend had the same complaint (re: waiter) but that's not keeping us away. Truthfully, there's probably no bad choice on this menu. You Upper Westsiders are lucky to have this restaurant in the neighborhood!

The address is:

201 W 95th St, New York 10025
At Amsterdam Ave
Phone: 212-662-7010

Enjoy,

the Forks

Bar Q Raises the Bar and the Q!

2008-04-29T09:24:00.000-04:00

Hello Foodies!

We are here to tell you that Tour de Forks alum,
Chef Anita Lo has done it again with her new restaurant - bar Q! It has it all - a raw bar, cocktail bar and an amazingly delicious menu of Asian BBQ - plus the design of the restaurant makes you feel special just to be there!

Along with Tour de Forks alum, Jackie Chasey, we set out to eat our way through the menu...but we failed and have to go back often. In the photo above is an exhilarated Chef Anita Lo with fellow fork, Lisa Goldman.

Our recommendations: the raw bar has many choices and changes daily - the night we were there it was Kumamoto oysters, Taylor Bay Scallops, Littleneck clams, Yellofin Tuna, Salmon, Kanpachi, West Coast Uni and Japanese Wagyu beef.

With the starters, go for our new favorite food ever - Grilled Tuna Ribs - charred slivers of meat on the bone, seasoned with salt, green chili and yuzu! Don't miss the Baby Back Ribs with Anita's Mother's BBQ sauce, the spit roasted pork belly with a wonderfully delicate kimchee, takuan and steamed buns, and the Tea Smoked Salmon and its Roe with a Quail Tea Egg - divine!

Moving on to the mains, we can't get past the Stuffed Spareribs with lemongrass BBQ, peanut and thai basil. All the servings are generous and flavorful!

Our neighbors ate the Seafood Stew with kimchee and crispy silken tofu and the Grilled Loin of Australian Lamb with Garlic Fried Milk - and loved both dishes.

We also loved the Spicy Pork Wings, - yes, pigs can fly and thank goodness, they're delicious. We're going back for the Grilled Shortrib with Korean flavors and the Tea Smoked Chicken with sweet rice and Chinese sausage. There is also a Grilled Head on Shrimp with tamarind, roasted yellow pepper and chili that comes in appetizer size as well.

The wine list selected by Anita Lo is expansive and complements the food. We can't wait to go back and we recommend you go immediately. The address is:
bar Q, 308 Bleecker St, New York, NY 10014. Call for reservations at (212) 206-7817.

BRAVA, Anita!!!

Go and enjoy,

the Forks

Tour de Forks Meets Prime Minister of Australia!

2008-03-31T12:11:00.000-04:00

Hello Foodies,

Tour de Forks had an amazing evening this past Saturday! The American Australian Association hosted a dinner at the Rainbow Room honoring - Kevin Rudd, MP - Prime Minister of Australia. Here he is pictured with Melissa Joachim, founder and president of Tour de Forks.

For a change the motivation for this evening - wasn't about the food (which was exceptional btw - catering by Cipriani) - it was about an amazing and exciting new world leader. Kevin Rudd's speech left the Americans in the room - wanting him to be their leader and the Australians - thrilled he was their leader. I asked if he would be our leader too - he just assured me we had good candidates coming...let's hope he's right. It's good to know things are right in world someplace and that place, is Australia. For those attending the event, it was a magical, inspirational evening.

Cheers,

the Forks

Emilia-Romagna Lives in Soho!

2008-03-10T00:02:00.000-04:00

Hello Foodies,

It happened again - another successful event given by Tour de Forks with Centovini - one of our favorite restaurants. This event welcomed special guest, Alicia Lini, a fourth-generation winemaker whose family has been making Lambrusco since 1910. Alicia talked about her wines and the food of Emilia Romagna over a dinner created especially for the occasion by Chef Patti Jackson. Fork, Giuseppe Ricotta announced TDF's new tour to Emilia- Romagna - please visit www.tourdeforks.com for details. Then the eating began. Guest & Alicia Lini (right).

The first course was smoked trout with horseradish cream, shaved fennel, pickled beets matched with a Lambrusco Bianco 'Labrusca' Lini 2006.

The second course was Tortellini in Brodo matched with Lambrusco Rosso 'Labrusca' Lini 2006.

To add to our eating pleasure, was a plate of culatello - the Ferrari of prosicutto.

The main course was Bollito Misto, beef short rib, tongue, capon and cotecchino with homemade Moastardas and pickles. This course was matched with a Lambrusco Rose 'Corrigia Cerasa' Lini 2006.

These are the Mostardas and pickles.

Meet Nicola Marzovilla, co-owner of Centovini, entertaining and sitting next to Lauren Ricotta, wife of Fork Giuseppe.

The meal's finale was a Parmigiano-Reggiano Vacca Roassa Aged 24 months with Aceto Balsamico (Oro Extra Becchio Lini Emilia Romagna) matched with 'Corrigia Brut' Metodo Classico Lini 2003. If you don't want to miss out on our next event, please send us your email address at info@tourdeforks.com. Come and mangia bene with us!

Cheers,

the Forks

Fabulous Fabrizia!

2008-02-19T15:47:00.000-05:00

Hello Foodies,

Several months ago, Fabrizia Lanza, called fork, Melissa Joachim, to say she will be visiting New York City and is there anything Tour de Forks can do to help create an event for her? Fabrizia was coming to promote the cooking school her mother, Anna Tasca Lanza, started on the family's Regaleali wine estate in Sicily. Melissa knew the perfect place to have an event: the wonderful East Village Sicilian restaurant - Cacio e Vino - and its owner, Giusto Priola, agreed.

Giusto Priola and Fabrizia Lanza

It is always a love affair with Sicilian food at Cacio e Vino but tonight even more so. Chef Salvatore Fraterrigo expertly prepared many of Fabrizia Lanza's favorite dishes and served them tapas style - four courses matched with wines from Fabrizia's family winery, Regaleali.

Chef Salvatore and Fabrizia

Fabrizia also demonstrated how to make the classic dessert - Cassata Siciliana.

The first course was the most spectacular - Sarde e beccafico con salsa cipollata, Involtini de pesce spada con riso al limone and the pasta, I will describe in English because this was the star - bucatini pasta with cauliflower, anchovies, pine nuts, raisins and saffron. This course was perfectly matched with a Regaleali '06 - a crisp white wine.

The second course standout was rolled eggplant stuffed with capellini pasta, a tomato basil sauce and pecorino cheese. This course was matched with a Nero D'Avola - classic Sicilian red wine.

The third course brought an amazing caponata and a typical Sicilian meatloaf that put the US version to shame. The wine served for this course was the champion, a Lamuri '04 - also a Nero D' Avola.

For dessert, we happily ate Fabrizia's cassata cake and also zeppole con crema all'arancia. The dessert wine was Diamante d'Almerita '06.

The event was sold out!

You can enjoy Sicilian food expertly and lovingly prepared by Chef Salvatore all year long at Cacio e Vino, 80 2nd Ave between 4th & 5th Streets, 212-228-3269.

Please make sure you're on our mailing list to hear about the next time Fabrizia Lanza is in town and other Tour de Forks events. Email us at info@tourdeforks.com.

Ciao, ciao,

the Forks

Noodle Slurpers Paradise!

2008-02-05T15:14:00.000-05:00

Hello Foodies,

The ramen is all the rage at RAMEN SETAGAYA. This is the first US opening of a mini-chain of ramen shops that exists in Japan.

We recommend the Shio (or salt-based) broth - superb, smooth and flavored with ingredients like dried scallops and dried anchovies. The noodles are delicisous - light and firm. You can't stop eating them or at least, I couldn't. The dumplings are delicious and we liked the pork the best. The dumpling pastry is amazingly light and soft - irresistible. Another dish that we loved - oyako-don - flavorful, minced chicken topped with a soft-boiled egg that is served over rice. It's the perfect comfort food. We went with TDF alum and award-winning chef - Anita Lo.

So go get it at 141 First Ave, between St. Marks Pl and E. 9th St. The phone is 212-529-2740.
The website is in Japanese and that is www.setaga-ya.com.

Enjoy,

the Forks

I Scream about Ice Cream Socials!

2008-01-28T15:35:00.001-05:00

Hello Foodies,

Last night we were invited to an ice cream social given by TDF alum, Jackie Chasey. She had received the most fabulous gift from her fave friends, Robert and Stephen. Ready for what it was...9 pints of Jeni's ice cream. Jeni's is in Columbus, Ohio but they send the ice scream packed in dry ice so no meltage in the delivery. We ate the Power 9 and here's what the flavors were (yes, were - they don't last long because they're so good)!

• Salty Caramel
• Gravel Road
• Dark Cocoa Gelato
• Pistachio & Ashland County Honey
• Black Coffee
• Thai Chili
• Lemon Yogurt
• Queen City Cayenne
• Pear Riesling Sorbet

Usually we say get your forks but today we scream get your spoons. Tasting 9 different ice cream flavors is one of the best highs in the world. Precious time is wasting - go to jenisicecreams.com and order an ice cream social of your own.

If you need to know what to serve first, Jackie served a superb garlic soup with a selection of salume and cheeses expertly chosen. Also, Jackie prepared a hot, valhrona chocolate sauce - to die for!

Thanks so much for inviting the forks!

Cheers,

the Forks

Green is Good at The Botanical!

2008-01-28T14:40:00.001-05:00

Hello Foodies,

As you can see green is not the only color served up in these exceptionally superb starters and mains. It is nature's palette combined with chef Paul Wilson's expertise that make this food masterful. Pictured above are the dishes we indulged in: the salt and pepper squid, vitello tonnato, and roasted sardines - all amazing. A lemony sauvignon blanc matched all the above beautifully. The Botanical is one of Melbourne's best restaurants and be forewarned, the prices are high, at least by US standards. At lunch, the starters went from high teens to high 20's and the mains went from mid-30's to mid-40. We were lucky forks to be treated to this meal. For dessert, if you can't decide it doesn't matter. Luckily, there is a sampling of all the restaurant's fave desserts.

Please see below.

This was a lovely farewell lunch to our stay in Melbourne. If you ever go, here's the vitals...
169 Domain Road South Yarra,
Victoria 3141 Australia
Phone +613 9820 7888

Enjoy,

the Forks

I'm Singing the Chinta Blues!

2008-01-28T14:27:00.000-05:00

Hello Foodies,

This wouldn't be a trip to Melbourne if it didn't include my St. Kilda favorite eatery - Chinta Blues. This affordable Malaysian hawker style cafe proves consistent, fun, and delicious every time we visit. One of our favorite dishes is the beef rendang and trust me, making it at home doesn't do it - I tried, I failed - it 's worth the trip to Melbourne for this alone. Now take a look at some of our other favorite dishes...

This is the white bait, very popular in Melbourne, and when you have it here, you know why.

We were actually able to tare ourselves away from our usual favorites to try something new like the duck salad that's pictured above.

What good is eating all of this yummy food if you can't be sharing it with good friends and family. Hello Marcus and Harriet. Rene was there too although not present in the above photo.
Put Cinta Blues on your list if you're making a trip to Melbourne.

You'll find it at:

6 Acland St
St Kilda, VIC 3182, Australia

+61 3 9534 9233

Enjoy,

the Foks

Wishing you a Delizia 2008!

2008-01-10T22:57:00.000-05:00

Hello Foodies!

Happy New Years to you and yours! We hope that one of your resolutions is to go to Melbourne, Australia because if you do -- do we have a restaurant for you! Our new fave Melbourne eatery is called DELIZIA and it is full of delicious delicacies. The chef, Richenda Pritchard, is a family friend of the forks and she took great care of us. We were treated to the zuchinni flower special - they were crunchy to perfection and stuffed with several cheeses. (Pictured is Lisa fork, Marcus Herrick, chef Richenda Pritchard, Carolyn Herrick, Melissa fork).

As you will see from the following photos, our main course choices were....

Farmed Victorian rabbit braised with fresh tomato, rosemary and balsamic with roasted kipfler potatoes.

Moroccan style lamb meatballs braised with sour cherries and aromatics, served on a bed of giant cous cous and topped with saffron yoghurt.

Pork belly slow roasted with star anise, served with poached blood plums, sauteed chicory and roasting juices.

The only one not shown here was mine. I am still dreaming about it - Blue swimmer crab meat tossed with fresh linguini, chili, garlic, olive oil and parsley.

Then for Delizia deserts, we all shared pannacotta topped with pomegranate and bomboloni freshly made with blood orange sorbet. Heavenly.

The address is 160 Victoria Street in Seddon ( a suburb of Melbourne). Phone is 9687 9397 and email is cucina@delizia.net.au.

They also sell some of their own jams and marmalades, ketchup, pickled vegetables, tomato sauce and other items.

If I could take anything back to New York with me, Delizia would be #1 on my list!

We will be blogging on where we're eating in Melbourne during our stay here. More to report soon!

Cheers,

the Forks

I Left My Heart in Bensonhurst!

2007-11-11T18:59:00.000-05:00

Hello Foodies!

Along with Tour de Forks alum and our dear friends, Frances Cassidy and Karin Lundell, we set out today for the heart of Bensonhurst where we fell in love again with a restaurant called IL Colosseo. What a find for fish, pasta and pizza lovers - you'll lose your heart while you're filling your stomach!

That's what we did - we started with a pizza topped with prosciutto, artichokes, and black olives, than we indulged in and shared a pasta course of two specials - spaghetti with sea bass and risotto with pumpkin, shrimp and vongole. This was followed by a rib-eye steak and mushroom dish and a delicious tri-colore salad. The ingredients fresh, a menu with plenty to choose from but it's hard to get past the specials, great service, a worthy wine list and all for reasonable prices.

We also recommend that you stop and purchase dessert at Villabate located a few blocks down from IL Colosseo on 18th Avenue.

The vitals on IL Colosseo are: 7704 - 18th Avenue, Brooklyn, NY 718-234-3663. Make the schlep, it's truly worth it.

Enjoy,

the Forks

They're Back!!!

2007-10-07T17:05:00.000-04:00

Hello Foodies,

Who? Dinosaurs! Here's a thought - maybe dinosaurs never became extinct, they've just been hanging out at 131st Street at DINOSAUR BAR-B-QUE! eating barbeque. And who can blame them - it's finger-licking-good eating. I have no idea why it's called DINOSAUR BAR-B-QUE! Portion-size? Size of the ribs? Or maybe it's the Dinosaur Good Eatin' Prayer - Get down on your knees, and put up your paws, thank the good Lord for the use of your jaws.

We were joined by our good friends who were good enough to introduce us to Dinosaur Bar-B-Que - Pam and Eric -- and many dino-thanks to them!

My favorites were the chicken wings (medium heat) - spice rubbed, pit smoked, then finished on the grill - and the fried green tomoatoes - crispy fried, sprinkled with Pecorino Romano cheese and served with cayenne buttermilk ranch dressing. The meal started there and could have ended there for me and it's all I want to eat since then.

I loved the pulled pork - excellent! The brisket was also a table fave. I thought the ribs were just OK but maybe by the time I reached those and the BBQ chicken - I was already on the full-side. Hot sauces can be seen above. The beer menu gives you plenty to choose from - it's dino-big too.

The location is up in Harlem right by the big Fairway.
646 W 131st St. on the corner of 131st St and 12th Ave.
New York, NY 10027
212-69

Enjoy,

the Forks

Kampuchea and Lambrusco - Uncommon Bedfellows

2007-10-02T12:14:00.000-04:00

Hello Foodies,

What Kampuchea and Lambrusco have in common is Kampuchean street food that is served up expertly by chef Raffa at Kampuchea Noodle Bar located on the corner of Rivington and Allan Sts on the lower Eastside of New York. The lambrusco is the chef's favorite bottle of wine on his wine list. Order it - you won't be sorry!

Here are my faves from the menu. First enjoy the Cambodian Hot 'small' Plates - indulge in Tamarind Baby Back Ribs with Cilantro & Lime Dip. The meat falls off the bone and hopefully, directly into your mouth - you don't want to miss a morsel. Also, know that you can get an entree-size portion for a few bucks more. It's a deal. The Lemongrass Quail served with lime and black pepper sauce - confirm that delicious things come in small packages. The Skirt Steak with toasted coriander and sambal chili melts in your mouth.

Five Cambodian Savory Crepes are offered on the menu. I've tried the Shitake mushroom, soybeans and butternut squash crepe - superb. The squash adds lovely sweetness to the earthiness of the mushrooms. And I've tried the Chopped Jumbo Tiger Shrimp and Red Onions Crepe - good but the flavor was a bit muddied. Your waiter explains the proper way to eat these crepes. Don't wear gloves.

Then there are specialty noodle soups called 'Katiev', rice soups, stews and cold noodle dishes. Of these, the Oxtail Stew steals the show and the unexpected garlic bread is a delicious surprise. The Chilled Flat Noodle dish with seared chili tiger shrimp, crispy pork belly, chives, cucumber, lettuce hearts, hoisin and chili sauce is wonderful too. The other one I've tasted is Bwah Moun that comes with jasmine rice, chicken broth, organic chicken breast, tiger shrimp, ginger, Thai chili, lime juice, sprouts & herbs - makes you smile between bites.

My two complaints are as follows: the prices for the wine and beer are a bit pricey and the street food is also a bit overpriced but I guess this is the trend. The other complaint is that if you are a party of two - you are seated with other people and seated close. You have no privacy. So sit at the bar at least you can have a private conversation. We couldn't get passed the weirdness of the people seated next to us. The first time I went was with two dear friends and that was fine!

Enough complaining from me. Let us know if you go!

Enjoy,

the Forks

Mad About the Modern!

2007-08-06T18:52:00.001-04:00

Hello Foodies,

We confess that we're mad about the Bar Room at the Modern. As you can see, it's a sophisticated romantic cafe located in the Museum of Modern Art. Chef Gabriel Kreuther remembers his Alsatian roots in his menus for both Bar Room and the restaurant a.k.a The Modern. You feel like you've been to Europe but without the jetlag.

These are the dishes that knocked our socks off...Slow Poached Farm Egg "In A Jar" with Maine Lobster, asparagus, and sea urchin froth. A dish you don't want to end and the WOW dish for the evening. ...Charred Octopus with chickpea-radish salad, salsa verde and crispy capers. The crispy capers were a fun discovery.

For main courses, the Crispy Yellowfin Tuna with roasted asparagus, greenmarket string beans, warm tomato vinaigrette and shaved bottarga was ordered along with the Wow entree - the Duck Confit with "Pommes Lyonnaise" and frisee salad. The Alsatian white wine expertly complemented our food. And please save room for their delicious desserts.

Put this address in your pda's....

Bar Room at the Modern
The Museum of Modern Art
9 W. 53rd St., New York, NY 10019
nr. Fifth Ave.
212-333-1220

and ENJOY!

the Forks

Lady hMmmmmm!!!

2007-08-06T18:44:00.000-04:00

Hello Foodies!

With much difficulty, Tour de Forks tried a different piece of cake when we went to Lady M this weekend. Lady M is a cake boutique located on E. 78th St. between Madison and Park Ave. Why was this so difficult, do you ask? Please look at this picture. This is Lady M's crepe cake that we're head-over-heels about. The never less than 20 crepes are perfectly thin and each blankets a delicious layer of custard cream. Architecturally, this cake is perfect. It's very easy to keep eating this cake over and over but we finally tried another. It took strength but we ordered the checkerboard cake of chocolate and vanilla pound cake with a layer of whipped cream topped with a dark chocolate ganache icing. Another one to die for....but don't...the twenty foot white marble table that practically runs the length of this cafe displays the other cakes you have to try. And we have to try. See you there.

Enjoy,
the Forks.

Purring over Mercat!

2007-07-11T16:46:00.000-04:00

Hello Foodies!

We have a fabulous place to tell you about - Mercat! It's been getting lots of buzz lately and it's deserved. Mercat is the newest New York tapas restaurant paying tribute to the cooking of Catalonia. The food is exciting - don't miss out on our favorites - the sardines (divine), the short noodles with cuttle fish (fabulous), the pork belly (to die for) and patatas bravas (off-to-heaven-you-go)!

We have two complaints that have nothing to do with the food. One is the noise-level. You know you're in trouble when the waiter can't hear you...the din was undone. Two - the prices of the wine. There were only a few $45 selections and the one we chose - not so great but improved with the food (but anything would improve with this food). The other selections were from $70, $80, and $90 - certainly put a damper on our drinking for the night!

But don't let these two complaints stop you - the food is too exciting to miss! Mercat lives at 45 Bond Street in the East Village. Call (212)529-8600 to make your reservation.

Enjoy,

the Forks!