Wednesday, September 26, 2007

Bits & Morsels

"Bits and Morsels" by Jordana Z, is an ongoing collection of information from the world of the foodies and foodblogs:

Time Out New York held its annual Eat Out event this past Monday night at Skylight Studios with a portion of the proceeds going to the Food Bank For New York. The event featured 40 restaurants and bars each offering a bevy of dishes to sample. I love going to tastings like Eat Out because it gives you a chance to meet the chefs and evaluate the restaurants before you commit to having a meal there.

Maze by Gordon Ramsay, Porter House, and Tuck Shop get high marks from me and hence all places I will dine in the near future. The most interesting table was from BAMN where they had an automat dispensing macaroni and cheese croquettes. After giving my taste buds a day of rest, I'd have to say my top two dishes were the homemade biscuits with butter and jam from The Waverly Inn and the gazpacho from L'Atelier de Joël Robuchon. Simple, fresh, delicious. [Time Out New York ]
Chef Michael Lomonaco and Porter House crew.
"Party Pies" from Tuck Shop.
Macaroni and cheese croquettes from BAMN.
Ciao Bella ice cream.
Violette di Parma from Baci & Abbracci.
Chefs in black.
Biscuits with butter and jam from The Waverly Inn.
Gazpacho from L'Atelier de Joël Robuchon.
BLT in a glass from Maze by Gordon Ramsay.
Wild Maine blueberry blintz from the Russian Tea Room.
September is organic harvest month and now is the time to start eating seasonally. Not only is it better for your overall health but better for the environment as well. Instead of going to Whole Foods, stop by your local farmer's market and sample what’s fresh, local, and in season. [USA Today]

Restaurant news ... Cabana Nuevo Latino on 60th and 3rd is closed and will reopen in December as Cocina by Cabana.

The Joy of Sake takes place at the Puck Building this Thursday (27th). The event will feature 300 sakes (in case you didn't know, sake is an alcoholic drink, which is made from rice), many of which are not available outside of the island of Japan. The sake will be paired with food from twenty different New York restaurants including Nobu and Megu. [The Joy of Sake]

For tips on how to serve and buy sake check out this post from the Restaurant Girl. [Restaurant Girl]

Check out what might just be the first restaurant review from the New York Times, written in 1859. The New York Times' food critic, who is simply called “the strong-minded reporter of the Times,” doesn’t seem to be any different from today's Frank Bruni. []

Technology is advancing. We may soon be able to buy soda that chills itself. Coca Cola has invented a bottle that starts to cool its contents as you unscrew the cap, so no need to worry about finding ice or diluting the beverage. [The Mirror]

Frying technology is also improving. Scientists in Tokyo have figured out how to keep fried food flavorful but also keep it much healthier. This has to do with how much oil is actually absorbed in the batter of the food. [Science Daily]

The future of publishing. Chef Grant Achatz of Alinea in Chicago is coming out with a cookbook in autumn of 2008. Alinea is consistently ranked among the top restaurants in the country. Nothing Chef Achatz does in the kitchen is traditional and his book is no different. Chef Achatz is offering people the chance to pre-order his book and not only will you get a signed copy, but a sneak peak into the kitchen at Alinea, special access to recipes, vivid images and much more. [Alinea Book]

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