Appetizing Event: “Blues Crawl” Evening Inspires a Blueberry Hominy Salad with Dandelion Greens

Blueberry and Hominy Salad with Dandelion Greens

A few weeks ago, I was invited to a “Blues Crawl, a blueberry-theme dinner. The evening started with a Blueberry-Jalapeño Margarita from The Arlington Club. Then we proceeded to tasting Blueberry Tamales from Fonda Chelsea Restaurant. The main course was Blueberry-Coffee Rubbed Skirt Steak served with Tomato Confit and Mascarpone Polenta from The Delicatessen. The evening ended with LAVO NYC’s Blueberry Semifreddo with Essential Blueberry Sauce. All the savory dishes brought out blueberries’ tart and juicy flavor without tasting similar to a dessert.

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Appetizing Events: Say Parmigiano-Reggiano Cheese, Please

Parmigiano-Reggiano Cheese made in 2012

A few weeks ago, Whole Foods Market organized a private event, “Parmigiano Reggiano, The King of Cheese,” in which we nibbled on Italian hors d’oeuvres, antipasti and wines. The featured chef was Massimo Bottura of the award-winning Osteria Francescana restaurant in Modena, Italy. His restaurant is listed in the top five of The World’s 50 Best Restaurant Awards since 2010. Read more

Appetizing Thoughts: “Bless this Food, Ancient & Contemporary Graces from Around the World,” By Adrian Butash

Bless This Food Book Cover

Christmas dinner was Roast Lemon Yogurt Whole Fish, Stuffed Clams, Brazilian Collard Greens with Shrimp, Kumquats and Couscous salad, and Chocolate Pound Cake served with homemade Coffee and Chocolate Covered Almond Ice Cream. I looked forward sharing our non-traditional meal — influenced by Italian-Americans The Feast of the Seven Fishes’ dinner on social media and writing about it after Christmas. Despite starting dinner early and prepping a few ingredients on Christmas Eve and the weekend before, the daylight for taking proper food pictures was lost, because daylight in the winter ends early. Initially, I was upset, but the anger was shrugged off. Instead, I chose to experience our holiday blessing of having an abundance of food sans working for my food blog.  Read more