Showing posts with label Exclusives. Show all posts
Showing posts with label Exclusives. Show all posts

Tuesday, January 5, 2010

As You Wish!

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You may have missed getting the perfect present for your mother, girlfriend, boyfriend, husband, wife, sister, brother, roommate, boss, intern, and/or bff this holiday season but that’s ok because The Dish’s Dish has recently released our Culinista Kitchen DVD series as a pay-as-you-wish downloadable set.Check it.

It doesn’t come with the seriously awesome and functional tote bag or the sweet stickers that come in the bundle, but if you’re computer savvy and just want to cut to the chase and learn to cook, the pay-as-you-wish might just be the thing for you. Just pick your price (guaranteed best deal on the block!), pay via paypal, and get to streaming or downloading the vids. You can even watch them on you iPod – though not recommended while running at the gym!

Thursday, November 19, 2009

Max Brenner, Are You There?

logo-250The real deal?



So this is really strange. I was reading about the most recent Max Brenner expansion and got linked to a FOX Business interview with him. I instantly recalled that Frank Bruni had written an article for the Times a while back in which he proclaimed that there was no real Max Brenner.  Instead, it was a fictitious concept developed by two businessmen.  WTF? Who's telling the truth?  People need to get their PR hats on straight.

Friday, October 30, 2009

The Halloween Reveal

*******UPDATE*******UPDATE******UPDATE*******SEE BELOW******

Halloween is my favorite holiday and it's time to reveal my costume. I've been practicing all week to get into character and I've got bunny ears, an Egyptian headdress, an arrow headband and a banjo for the occasion. Guessed yet who I'll be? He's my crush of the century... Steve Martin!

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Here's my rendition:

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Thursday, October 29, 2009

The Witch's Wish

A lonely witch once lived on ScaryBlob Lane,
Her cauldron bubbled and boiled but good cooking was her bane.

See, the pot was too black from the tricks that she played,
And tasted of farts from the elves that she once slayed.

She had very little trouble serving such gruel,
To the monsters, goblins, trolls, and ghouls.
They'd take their rusty knives and stab at the flesh,
Of half baked vultures with curvy long necks.
Slurp the soup with eyes of newt,
Belched at the end just like brutes.

But the witch was tired of this dark company,
Always plotting and scheming about their next massacry.
She thought of being pretty and wearing white lace,
Making new and happy friends and showing of a new place.

But how could she do this,
She thought without rest.
The witch wished she new just how to be her best.

Alone, she peered in her crystal ball,
Looking for secrets very near and very far.
She happened upon a noisy and hopping fun place,
A city full of wonder, bright lights, Will and Grace.

People danced through the nights and walked through the days,
Ate fancy foods and watched fabulous plays.
Though they were busy, the fun never stopped.
They never had to cook because of chefs in black tops.

The witch gasped and gloated then smiled with reprieve.
She thought for a moment saying, "that kind of living is just what I need".

She hopped on her broom wearing mismatched socks,
To see if she could find those chefs, "they rock!"
She contacted their ruler, a woman named Jill,
Tall and lanky but approachable still.

She explained in great detail her troubles and doubts,
And of the life she so long lived without.
"We'll send you a Culinista, one of our best,
They'll make the food.  You can take care of the rest."

The witch was delighted and flew home straight-aways,
To take care of odd things, loose ends, and frays.
She mopped what could be mopped and broomed all she could broom,
A garden of flowers replaced the tombs.
Her cauldron was dumped and she scrubbed down spots,
Built a stove and bought all-clad pots.
Washed her black hair and shined her black shoes,
Bleached her brown teeth and Wonderbra'd her boobs.

"No more spells", she promised.  This life was new.
Plus they weren't all that magical and never did what she wanted them to do.

Invites were sent to neighbors in town,
People who once avoided her with long faces and frowns.
They all came to see, new magic and glee
And the new happy chef, she promised, with tea.

The guests were amazed!
They loved it from beginning to end.
And sang silly songs with their new dark-haired friend.

Only the Dish's Dish could've answered the witch's wish.
No black magic could've ever handled this.

Happy Halloween!

Friday, August 28, 2009

BLT Wraps

A few nights ago at BOBO, CHef Patrick sent out two dishes that blew my face off. The first is a dish currently on the menu - Crab Dip with Fried Cornichons. A dish layered with cream cheese then cocktail sauce then flakes of numnumnummy crab. Piled alongside like Lincoln Logs was a wall of fried little pickles, ideal for dipping.

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I highly recommend. Soon after, CP sent out some individual BLT wraps.  Lettuce cupped a tomato confit that hid chunks of seared pork belly below.  Toasted bread crumbs topped in as surrogate bread. At the end of the meal he told us he was thinking of putting it on the menu to which we all enthusiastically responded YES!

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Tuesday, August 4, 2009

Culinista Kitchen- A New Product

Hey! Hey! Three years have flown by for The Dish’s Dish and heading into our fourth year, we are launching Culinista Kitchen, an instructional video series about how to cook meals for the week in one extended session. Each video covers 6-8 dishes and walks the viewer through the process of menu planning, shopping, cooking, preparation and instructions for storage and reheating.

That’s right – we want everyone to eat well, even if you don’t have access to our rockin’ Culinistas®. Viewers learn to save money and time by way of efficient menu planning, strategic grocery shopping, and cooking for the week in a single pass.  They learn to cook meals that last throughout the week, merging their efforts in the kitchen into a single event, which also opens the door for greater household participation.  With shopping and cooking done once, there’s more time for socializing, playing with children, going to yoga, etc.  Culinista Kitchen empowers people to eat healthier and enjoy more satisfying in-home meals.

With practice in the technique, you’ll become equipped to utilize your favorite recipes, taking ownership of the process, and making adjustments that make sense for your household’s preferences and lifestyle rhythms.  Culinista Kitchen offers tips to customize recipes to better suit specific tastes, consolidate grocery lists & recipes, multitask in the kitchen and choose dishes that will last longer in the fridge and freezer.

We’ve launched a sister (sista!) website dedicated to Culinista Kitchenculinistakitchen.com – where DVDs are available via pre-order.  Watch the trailer for the premier video! Learn tips and tricks, available for free!   DVDs arrive via mail wrapped in butcher paper and kitchen twine.  The package includes the complete video plus printable recipes, shopping lists and step-by-step instructions. For those who use iPhones or iPods, the disc also comes with iPhone/iPod ready video and audio files.  Is this the perfect gift for you mother-in-law /child headed to college /husband /girlfriend /BFF /New York-obsessed cousin… or what?! A little preparation buys a lot of peace of mind.  Culinista Kitchen will hook you up.

As part of Culinista Kitchen, we are donating a portion of profit to Feedback Madagascar.  I lived in Madagascar in 2005 and experienced first-hand the highs and lows of living in this resource- and spirit-rich but financially poor country. Feedback funds go towards promoting health care, improving education and developing income-generating initiatives.  All work is done via Ny Tanintsika, an in the field group located in the city of Fianarantsoa – a town that I lived just outside of in a 60 person village.

I especially like this organization because of their focus on potable water, more responsible agricultural practices and education about HIV/AIDS.  Even if you don’t purchase Culinista Kitchen, you might consider donating directly to the organization ;-)

Thursday, July 23, 2009

LE YUM - Bobo

Holy insano appetizers!!!
Chef Patrick Connolly's ahi tuna with crispy tofu, avocado and cilantro is... is simply... mindblowing!

Jill got to sample the goods one night at a Supper Club event at Bobo, and knew instantly we had to hook this up, Le Yum style. In this exclusive video, chef Patrick walks Jill through the process of preparing his signature dish. Tasting is believing!

Thursday, July 16, 2009

LE YUM - Vutera

Back in April, Jill & I had our worlds rocked by Vutera's almond panna cotta. Soon after, Jill managed to sweet talk chef Molly Del Monte, the dessert's creator, into giving us a peek backstage where the magic happens. Better than a lady sawed in half, this week's Le Yum features exclusive video of Molly teaching Jill how to conjure up this divine dessert, step by step!



or watch it on youtube here.

Tuesday, June 30, 2009

Swedish Greenhouse

Here's the greenhouse at Appelfabriken. We've had nonstop glorious sunshine since I arrived a week ago. This means I'm getting a great tan but also devoting a ton of time to watering all the plants! Alright, no complaints...

Saturday, June 13, 2009

What does a Dish week look like?

So what kind of food do you get when you sign up for the Dish's Dish?  WHATEVER YOU WANT!!!   I've posted some photos (cell phone shots, sorry) below of a complete menu for one of my clients.  Every menu is tailored to your needs and can be as fancy/simple or healthy/comforting as you want.  You could, of course, mix and match side items the way you would want for breakfast, lunch, or dinner.

Roasted Eggplant and Elephant Garlic Soup with Graffiti Eggplant Croutons and Basil
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Seared (local and grass-fed) New York Strip Steak
with Lemongrass-Peppercorn Sauce and Steamed Mixed Veggies with olive oil
(baby fennel, carrots, parsnip, sugar snaps)
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Baked Chicken Breast with Citrus-Rhubarb Sauce and Lemon-Dill Brown Rice
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Market Greens and Chickpeas with Herb Vinaigrette
(lollo rossa, french lettuce, mustard greens, buckwheat sprouts, radish sprouts, sunflower sprouts,
french breakfast radish, carrots, chervil, parmesan)
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Baked Striped Bass (caught that morning)
with Lemon and Feta (goat milked on Sunday), Charred Tomatoes, Wild Rice
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Smoky Baked Beans, Whipped Sweet Potato,
and Tuscan Kale with Button Mushrooms and Garlic Scapes


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*About half of the buys were from the Greenmarket.
*The items are stored neatly in tupperware, not plated as in the photos.
*I'd like to give a shout-out to Culinista Jennifer for sharing some wonderful ideas with me.  :)

Friday, June 12, 2009

LE YUM - Beco

Last week, the nice boys at Beco showed me a few tricks in their Brazilian kitchen.  I learned how to make pao de queijo and caipirhinas. This might just be the perfect snack.  I can already see myself... munching on pao, sipping caipirhinas and getting a great Brazilian tan on the beach... oh I digress!  But that's what happens when you wander into Beco.  The little bar/restaurant located just off of McCarren Park in Williamsburg is transporting! Check out our exclusive video to see more.   

Friday, June 5, 2009

Lucky Girl

I am featured in Lucky Magazine's July issue. And you thought all I liked to do was eat ;-) Click the image to see it full-size!

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Friday, April 17, 2009

My Alma Mater

It's always nice to be recognized.  This month, Barnard College shines a little light. Thanks! ... Ooo that apron is niiiice.


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Click here to go to the page.

Thursday, April 2, 2009

Num Pang Interview

Ratha Chau of Num Pang and Kampuchea recently answered a few of The Dish's questions. Check it.

• You guys [Ratha & Ben] met in college. Did you ever cook in college?  If so, what?
I made a lot of meatballs. apparently I mastered my recipe because they’re still on the menu at Num Pang!

• Where are your roots most apparent in the sandwiches and where is your creativity most apparent?
The catfish is a twist on a traditional clay pot recipe I used to make for my mom. As for a creative dish, the monkfish liver at Kampuchea took a lot of time and effort to perfect. That’s definitely one of my more creative dishes.

• What are a few sandwich combos that didn't make the cut for the menu?
We played around with a sandwich with mozzarella cheese and peppers that just didn’t make the cut.

• Do you plan on bringing any menu items from Kampuchea or keeping this strictly sandwiches?
Num Pang is strictly sandwiches, but we do have the roasted corn with chili mayo and coconut flakes from Kampuchea and we definitely plan to do more sides in the near future.

• What are your expansion plans? Various shops in NYC? Multiple city? Vegas?
I’ll let you know when we decide.

• What are your busiest hours? When are you most dead (that's relative of course)?
Our busiest hours are from 11:30am – 4:00pm and it calms down from about 4:00 – 4:15pm.

• Alright, it's 12 am on Saturday. You've just served your last sandwich.  Do you make one for yourself to wind down (if so which?) or do you get outta there and head to your favorite late night spot (if so, where)?
I don’t usually make myself a full sandwich, I like to eat the meatballs with rice instead. I always eat my rice.

• What are your favorite spots to eat besides you own restaurants? We always want to know...

I like to go to Marumi in Greenwich Village for Japanese food or Bar Pitti in the West Village for some good outdoor eating.

There you have it folks.  The man has spoken.

Wednesday, March 25, 2009

Exclusive-ive-ive-ive... Lula's Sweet Apothecary

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I sat down with Bythe Boyd and her partner Derrick over the weekend to discuss their vegan dessert shop in the East Village.  "As a vegan, you always want what everyone else has," says Mrs. Boyd, which was part of her reason for opening Lula's Sweet Apothecary in autumn of 2008.  She says that as a vegan, she constantly finds herself saying, "I wish they'd veganize that."  Such was the case with the concept of an old-fashioned fountain shop.  She was obsessed with the idea of it and when no one else had done it, she decided to take matters into her own hands.  Though neither she nor her partner have any professional background in culinary techinique, they are both vegan (and thus always testing and  tweaking vegan recipes) and had previously owned a vegan food truck in Philidelphia that specialized in veganized burgers and fries.  The truck was called Viva Las Vegan and though it was successful, both were hankering to return to New York.  For months, Derrick traveled to Manhattan from Philly each day looking at spaces until he finally found the sweet sliver of a spot on East 6th Street, just one block from Tompkins Square Park.

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The shop is dotted with nostalgic touches like penny candy jars (above), metal shovel spoons and working seltzer bottles from New York's own Seltzer Man.  What you won't find in the shop is trans fats, artificial flavors or coloring or high fructose corn syrup.  There are no stabilizers and each flavor is made in small batches every morning.  The ice 'creams', made with soy milk, coconut milk and nut milk (often cashew) as their bases and sweetened with organic cane juice and maple syrup, are miraculously delicious.  The nut milks are made from scratch.  I tried the strawberry, ginger snap, cake batter, and cinnamon pecan - all of which I adored.  Even a friend visiting from the land of cheese, dairy, and fat (ie France) loved the Lula 'scream! My favorite was Derrick's Irish Sundae: Irish Stout ice cream (made with Brooklyn Brewery beer) topped with hot fudge, crushed peanuts, and a little dollop of soy whipped cream. img_2366

What makes Lula's so special is that the owners are truly behind the vegan cause.  They opened Lula's with "the health and well-being of animals, humans and the environment in mind."  When I asked them their opinion of Stogo - another recently opened vegan dessert shop - Blythe said that she was just happy for vegans to have more options.

Thursday, March 12, 2009

Exclusive-ive-ive-ive... Stogo

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Can vegan ice cream really be good?  It seems like an oxymoron.  But according to Rob Sedgwick (above), it is! That is, if he's the one making it, along with his partner, Steven Hirschhorn, and Malcolm Stogo, 'scream consultant and founder of the Ice Cream University.   I didn't love everything, but I would say the majority of flavors are very tasty.  If you know how to order here, Stogo is not only a true blessing to those uninterested in dairy but it's gathered a following of lactose-loving fans as well.  Maybe that's because Sedgwick himself isn't vegan - he just likes a quality product.

Some aspects of the business are pure whimsy:  brother of Kyra named the parlor after his recipe developer and put a line over the first O in Stogo just because.  However, shenanigans aside (they also opened up shop in the middle of winter -huh?!), most of the flavors are pretty great.  Goji Berry and Mixed Berry were stand-outs to me as were the flavors made decadently with coconut milk.  I especially like Coconut Chocolate.   Strawberry and PiƱa Colada were very flavorful, too.  Not only is the frozen dessert dairy-free, but also, it's made with only unrefined sugars such as agave and brown rice syrup.  Some had slightly off consistencies... the Chocolate Chip Cookie and Mango Berry.  But word on the street is that by summer there'll be soft serve, which even the connoisseurs of this niche are clamoring for!

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159 Second Ave
212.677.2301

Friday, March 6, 2009

Exclusive-ive-ive-ive... The Richardson Changes Up the Menu

The Richardson - a great cocktail lounge in North Williamsburg - is offering up some tasty additions to the menu come next week. Check out the items below... and then go taste them! They've got a pretty stellar cocktail program (with talent and hunkiness behind the bar to boot) as well as beer and whiskey line-up that will go great with the new nibbles.

Pretzel Bowl - Martin's pretzels.  classic PA dutch style.  5 pretzels & a side of mustard.
Pickle Bowl - McClure's Pickles, classic.
Cannellini Bean Toast - a white bean salad on crispy toasts.
Westfield Capri Toast - "dope ass goat cheese from MASS".
Gallego Toast -  a soft, Spanish cow's milk cheese.
Tuna Salsa Cruda Toast - a salad of high-quality, Italian tuna, artichoke, black olive & parsley.
Beer Drinker's Plate - 1oz Cabbot Clothbound Cheddar, 3 Martin's Pretzels, a side of mustard & 1 McClure's Pickle bowl