August 31, 2007
Activities: Labor Free Labor Day Events
West Indian Parade [photo from Flickr]
Sunday, September 2nd
What: Pack a picnic and head to Governor's Island. It may be your last chance.
Where: Governors Island
When: 10:00am - 5:00pm
It's your last chance to check out historic Governors Island for free. Free ferries leave every hour and are located right next to the Staten Island Ferry terminal. I went last weekend and it is like no other place in New York, the juxtaposition of colonial homes, lush meadows then Manhattan's skyline jutting out in between the trees is amazing! Bring a picnic, a blanket, a frisbee and prepare to relax. Don't miss your chance too see the breath taking views. Check their website for history and overview. [via FreeNYC]
What: The Wet Nurse at the Waterside disco barbecue social
Where: The Yard (400 Carroll St. btw Bond & Nevins, Brooklyn)
When: 2:00pm - 9:00pm
Fee:$6 in advance / $10 at the gate
Leave your babies with the wet nurse and get your own Wet Nurse action. Wet Nurse is a waterside disco version of Hello, Nurse -- complete with organic grilling, spiked punch, kiddie pools and canoe rides. Joining in the music duties are My Cousin Roy, the head of Wurst Edits, and Justin Carter and DJ Probus, the Hello, Nurse! residents.
Monday, September 3rd
What: 40th West Indian American Day Carnival
Where: Eastern Pkwy & Utica Ave to Flatbush Ext & Brooklyn Museum of Art (200 Eastern Pkwy, Brooklyn, map
When: 8:00 am-6:00 pm
Celebrate the parade's 40th year with beaded bodices, feather headpieces, and every flavor of shimmy and shake the islands have to offer, along with enough jerk chicken, salt fish, and coco bread to feed the length of Eastern Parkway. [via FlavorPill]
Friday, August 31st
What: Half Dazed, Ecstasy Vodka
Where: Belmont Lounge, 117 East 15th Street, East Village
With Fashion week just around the corner, this drinking event is offering a chance to win a fashion make-over. Consider it your back to school gear.
Sam Mason's Tailor before the opening [photo from Eater]
Saturday, September 1st
What: Sam Mason's super-over-mega hyped restaurant, Tailor finally opens.
Where: 525 Broome St., at Thompson St., 212-334-5182
When: Dinner from 5 p.m. every day except Mon.
Secret: One Sunday a month, Tailor will hold an invite-only brunch. So start working your connections.
While we appreciate Mason's attempt to blur preconceived drinks/dinner/dessert combinations, the items on the menu sound mildly revolting and the drinks are too expensive for our pocketbook. But if you subscribe to the notion that you are where (not what) you eat, it's mandatory you eat here. Everybody's talking about it.
[Eater & UrbanDaddy]
What: Market Table finally opens its doors in the space formerly known as Shopsin
Where: 54 Carmine St., at Bedford St., 212-255-2100
When: 7:00 am-9:00 pm
Fee: Whatever you want to spend
This new grocer is destined to be a classic. They will sell goods from local fishmongers and meatpackers, canned items (reached by rolling ladder), and fresh produce. The brainchild of Mike Price (The Mermaid Inn), who's opening an adjoining restaurant.
[DailyCandy & Eater]
August 30, 2007
Food as Landcape
As the tallest, gangliest girl in my class, one of my fantasies as an 8-year old was to shrink myself down to the height of a celery stick. I imagined going on elaborate adventures through the refrigerator (ignoring practicalities like the resulting suffocation) and eating my way through the chocolate streams and soft serve mountains in Dairy Queen sundaes. As with all my escapist dreams, food was featured at the center of the story.
Too bad I'm not a miniature figurine like the one in the photograph. Then I could explore the fascinating landscapes of food. A display of more figures on food be found at Fresh99.com.
August 29, 2007
Activity: Testicle Festival
Unfortunately, we missed our opportunity to have a ball at the Testicle Festival in Montana. At this annual festival in early August, Rocky Mountain Oysters are served up for eating. And the fun isn't limited to sacky sliders. There are also games like Bullshit Bingo where people buy a square on a huge grid for $5. Every time the bull shits, somebody wins $100. And for the thousands of Harley riders who show up every year, there's the Biker Ball Biting Contest.
We hoped to find some photos of the festival's namesake: hot balls being barbecued and eaten. Instead we encountered pages and pages of ladies dancing in the buff under a different kind a ball, one of the disco nature. Naked ladies and the festival locale -- a red state known for its Republican nuts -- guarantees there will be no cases of blue balls.
[thanks for the tip, Chris]
August 28, 2007
Chocolate Twisting: Yoga Gets Chocolatized
We're having a very difficult time imagining yogis in India endorsing the trend of "Chocolate Yoga." But in the west, yoga dipped in chocolate seems to be gaining popularity. We're just wondering if you can find the same inner peace and clarity if you eliminate the yoga and just eat the chocolate:
In Toronto, yoga instructor, Ron Obadia says, "If Yoga is union with the infinite, Chocolate Yoga is the alchemy of this cosmic communion. Chocolate yoga pours the sap of samadhi into the sacred and the secular. Nourishing every limb of one's tree of life...Chocolate Yoga sparks clarity, ignites neurotransmitters of cerebral sensory synchronicity and molecules of joy. Stretch. Go into it, find out."
And in California, instructor David Romanelli has introduced chocolate eating into his yoga classes.
He has teamed up with Vosges Chocolate, a high-end confectionery company, to offer yoga-and-chocolate seminars that begin and end with a truffle. Much like traditional yoga practices, he uses the sweet to make participants more aware of their senses, asking them to savor each bite and its distinct taste. "When people first hear about it, they think it's just a gimmick," says Romanelli, who has been offering the classes since early 2005. "But when you taste the chocolate and feel the yoga, you get the message."
August 23, 2007
More Evidence that the Terrorists are Winning
Where have all the donuts gone? [donut art from GenreCookShop]
At the Putnam County Senior Center in New York, seniors are confronted with a major erosion of their freedom -- the freedom to eat free donuts.
Doughnut maker Steve Battista, who with his brother operate several Dunkin' Donuts in Putnam and Danbury, Conn., said they sometimes gave out day-old goods to nonprofit groups as a way to avoid waste and be community-minded.... When William Huestis, executive director of Putnam County's Office for the Aging, sent a memo to the senior nutrition centers in Carmel, Mahopac, Putnam Valley and Cold Spring that the practice of accepting free, day-old pies, cakes, doughnuts and other baked goods had to stop.
Huestis said distributing the sweets ran afoul of federal food programs set up to make sure the elderly had healthy meals and were not socially isolated. He also questioned the cleanliness of the foods that were not collected by county staffers or cooked in county kitchens.
[from The Journal News]
The seniors took matters into their own hands by collecting 250 signatures on a petition protesting the doughnut ban.
August 22, 2007
Why do industrial products and science projects looks so tasty?
Let us know which non-edible scientific breakthrough looks the most appetizing. Or tell us what industrial product has you salivating.
Aerogel or "Frozen Smoke": "Aerogel can completely transform the 21st century as it can protect your home against a bomb blast, mop up oil spillages and even aid man in the first manned mission to the red planet scheduled for 2018." [Gizmowatch via BuzzFeed]
Fluffy pink fiberglass insulation makes you feel like you're at the country fair.
We'd like to chew on this silicone air hose for hours.
This volcano science project is actually edible. Click here for a recipe.
In her art work entitled, "Dried Gels and Stoppers," artist, K. Gotek wants "to convey a sense of simultaneous serenity and urgency, exactly mimicking the practice of science." Well, we're licking our chops with the urgent desire to gobble these morsels up.
August 20, 2007
Ce-Real Cafe for the Sugar Deprived
As a small child my sugar intake was severely limited. But on one magical day each year I was allowed to take menu planning into my own hands. I was in charge of designing my own birthday breakfast. No limits. No questions asked. I was allowed to eat anything and everything that my pop culturally deprived mind could come up with. With no television ads to introduce me to food directly marketed at children, my birthday breakfasts were pretty uninspired. Over the years the menu never changed. Once a year, on a tray in bed I was presented with my meal of choice: white bread, "sugar" cereal and donuts.
The choices of donuts and a bread may seem pretty, uh, white bread. But when "sugar" cereal is introduced to the equation, the possibility for adventure seem to open up. Cookie Crisp, Fruit Loops and Tony the Tiger's cereal presented opportunities to get my yearly sugar fix. Sadly, the special birthday privileges did not include permission to catch up on television advertisements that might have enlightened me with the cereal possibilities. So I usually went with what, looking back I'm guessing was my parents' suggestion: Honey Nut Cheerios.
If only Cereality, the new cereal bar and cafe, existed then as it does now. Not only would I have all the sugar cereals laid out before me, but if the sucrose levels weren't high enough in its pure form, I could have added toppings like malted milk balls for the hyperactive bump up.
Sadly, Cereality has arrived a little too late to be appreciated by this self proclaimed sweet tooth. With all that depravity in my youth, I need more than cereal to get my fix. Frankly, cereal seems a little overrated, although my opinion can't compete with the stats on the Cereality website: 95% of Americans like cereal while only 57% like sex. You're more likely to find me at Cold Stone Creamery -- Cereality's parent company where I can get the full fat and sugar combo.
Click here to take the virtual tour.
August 17, 2007
Book Recommendation: Alone in the Kitchen with Eggplant
With the social obligations of summer in full force, there is little chance that we will find ourselves alone in the kitchen any time soon. That is fine with us. In the summer months, our dining area extends beyond the confines of a tiny apartment corner into the backyard. This means we get to experiment with new recipes and prepare dishes for whole troops of friends. As a result the kitchen and backyard are often filled with aspiring sous chefs and potluck contributors.
Until the weather cools and we're forced back into the claustrophobic walls, we will enjoy the quiet calm we experience when reading a new anthology about cooking and dining alone. We have been devouring the collection of essays in Alone in the Kitchen with Eggplant: Confessions of Cooking for One and Dining Alone, edited by Jenni Ferrari-Adler. Contributor include Jonathan Ames, Haruki Murakami, M.F.K. Fisher, Amanda Hesser, Beverly Lowry and Laurie Colwin, to name a few. Live vicariously through the writers who remind us of the pleasures of cooking for one and dining alone.
August 01, 2007
Spit Where you Eat
One of these foams is not like the other
I don’t understand the desire of high-minded diners to eat what is essentially flavored spit. The trend of noshing on foams infused with reductions seems to belong in the realm of conceptual or virtual eating -- a liminal state of food preparation where the meal is created to be dissolved, not digested. This is not a fad for folks who actually enjoy the gluttonous glory of calories consumption, nor a craze for those who enjoy the mastication phase of eating. All you get is flavor, not mass.
Ever since, El Bulli, Michelin’s top-rated restaurant in the world, perfected the art of foam-crafted dining, tiny bubbles have been seen as more than just the scum you skim. But even if I could get a reservation at the Spain-based restaurant, and if I had the 500 euros necessary to pay for the meal, it doesn't mean I would endorse the concept of flavored froths of air.
When I read I Blame the Patriarchy's "Garish Dinner of the Week" posting, I was glad to find someone who could explain foam's appeal.
The foam-as-food trend, invented a few years ago by that El Bulli guy in Spain, has hit Austin at last. Or maybe it's been here all along and I've eaten it 46 times but because I have chemo-brain it slipped my mind. But in any event, the other night at Zoot -- an upscaly joint on Lake Austin Blvd -- there appeared before me the above-pictured plate: crisp pork tenderloin, creamed spinach, and shrimp fritters. Shrimp 'essence' is what Zoot calls that pinkish scum you see bubbling up in the middle, and for some reason it was sort of delicious. …To make tasty shrimp scum, put a shrimp in a juicer. Combine it with gelatin. Insert the result in a whipped cream canister, and blast it onto a plate with nitrous oxide.