Camp Squish

In preparation for National S’Mores Day on August 10th, Squish Marshmallow invited guests to visit Camp Squish on July 30th. In the heart of the East Village, Squish Marsh created a campsite in their store for guests to make their own delicious s’mores. Thanks to Chameleon Cold Brew and Ritter Sport, guests were able to choose from different kinds of chocolate and flavored cold brews to enjoy with their toasted marshmallows. 

Creator Katherine Sprung started Squish Marshmallows after getting hooked on making marshmallows. Squish aims to make quality, delicious marshmallows by using natural ingredients. They are made in small batches and hand-cut, and with flavors like Birthday Party, Banana Pudding, Rocky Road, and Smoothie Bowl, Squish has changed the way customers think about the simple marshmallow.

In honor of National S’Mores Day, Squish will open its doors to the public from 1 pm to 10 pm on August 10th, but until then, marshmallow- enthusiasts can shop products online, attend Marshmallow Cooking or Decorating classes, and even order Squish online. Don’t miss your chance to experience this urban campsite!

Gnoccheria by Luzzo’s: Italy’s Gnocchi in New York

I believe that Gnocchi (potato-based-pasta) is one of the most mispronounced food words. To many, it sounds weird. It’s hard to read. It’s hard to pronounce. But it tastes delicious. And for all New Yorkers who are craving that particular Italian dish, there is a small restaurant in East Village that specializes in fresh, hand-made Gnocchi-and they just added new flavorful and creamy dishes to their menu. As an Italian food-fanatic, I couldn’t wait to get to the restaurant and taste their new recipes.

Gnoccheria by Luzzo’s embraces the coziness of an authentic Italian house: Dark-green walls. Vintage frames. Beautifully-aged, leather furniture. The smell of Italian cuisine. The stacked bottles of wine… It all made me feel like I stepped in the house of an old cook, in Naples. And the food there, had the same effect on me.

Starting with appetizers, my friend and I ordered a side of deliciously crunchy Calamari Fritti , and the Parmigiana di Melanzane. The eggplant dish is truly the most delicious I have ever had in my life. It melts in the mouth. It excites the taste buds. The portions are also so generous, that we went out for a little break, before attacking the main courses.

Outside, we got the chance to meet the owner of Gnoccheria by Luzzo’s, Anisa Moloney. It turned out that the restaurant is a family business: Her husband, Michel Luliano, is an Italian Chef, and the artist behind the recipes. The wife is the businesswoman, and the mind behind the business. The power-couple has many other restaurants around New York: Luzzo’s La Pizza Napoletana, Ovest Pizzoteca, Da Mikele, Luzzo’s Neapolitan Pizza & Wine Bar, Via Trenta Pizzoteca, Italian Cafeteria & Pizzeria, and the soon-to-open Ampia. Family businesses are an Italian norm, and the authenticity of the restaurant is palpable at Gnoccheria by Luzzo’s.

After our interesting chat, we were ready to go try what we initially came here to taste: the new gnocchi recipes. We started with the Aragosta: classic potato-pasta, with lobster tail and cherry tomatoes, in white wine sauce. The lightness of the ingredients compliments the consistency of the potato-pasta. It is rich in flavor and simple at the same time. Then, we tried the Truffle, which is made of purple potato gnocchi in heavy cream, with speck, parmesan, and shaved black truffle. This one is definitely heavier than the first choice, but the creaminess of the sauce is heavenly. Both of the dishes are generous, maybe a little too generous for just two persons. But the restaurant is living by the Italian saying: “A candle loses nothing by lighting another candle”. And more gnocchi, is never bad!

When in New York City and craving big quantities of fresh, hand-made Gnocchi, Gnoccheria by Luzzo’s is definitely the go-to-place. There, you’ll have the authentic, Italian, potato-pasta experience. And in case you were still wondering how to pronounce one of the most mispronounced food words: it’s “Nyo-key”.

Spread Love, it's the Brooklyn Way!

Think about your New York City bucket list. One thing that should definitely be on that list is the Brooklyn Chop House.

The Brooklyn Chop House recently opened its doors in Manhattan at 150 Nasseau Street. Honoring Brooklyn rapper Biggie Smalls, the restaurant is decorated with his lyrics as great respect and honor.

Everything about this restaurant is spectacular, especially its Asian-steakhouse fusion – a unique label which includes steakhouse fare such as steaks and burgers as well as the Chinese dumplings and entrees.

The Brooklyn Chop house offers three kinds of menus: brunch, lunch, and dinner. I got to experience their dinner menu, and had a bit of everything. For starters, I had the Pacman dumplings, the French onion soup dumpling, the crispy steamed pork dumpling, and the chicken satay. The packman dumplings were artfully arranged, photogenic, and of course, delicious! As for the French onion soup dumpling, it was my first time tasting it, and I was pleasantly surprised by how good it was.

For the main dish, I had the NY prime dry aged strips, and it was the star of the show; the way to go for tender, flavorful, marbled, overly well-presented pieces of delicious beef. I ate way more than I needed to, but I could hardly help myself.

Brooklyn chop house is for everybody, and you can see that as soon as you look around at the crowd. It’s a multi-level hip and sports that can seat 150 people excluding bar space, themed with plenty of TV screens throughout the restaurant.

Service is the real winner. It’s as courteous and professional as can be expected. I am definitely going back to try new things.

This summer, Brooklyn Chop House will return to Southampton from Memorial Day Weekend to Labor Day Weekend at The Capri Hotel. They will be offering their guests a vacation destination to dine in that serves Pat LaFrieda steaks alongside Asian fares like Peking Duck and a variety of unique dumplings.

Breakfast, lunch, and dinner will be offered on their menus along with unique tropical cocktails.

An Exotic Dinner at Utsav

Discard the stereotypes from TV shows and cheap takeouts. After having an exceptional dinner at Utsav, I’d say that Indian cuisine is not only rich in flavor but also in the diversity of culture.

In NYC, restaurants never get tired of branding themselves as “authentic”, but many times it’s just marketing. As a food explorer, it’s my sacred job to go beneath the superficial level. I don’t simply take what’s on the table but ask for the story behind the dish. But at Utsav, I didn’t even have to ask.

What’s on your list if you are dining on a night out? French, Italian, or Japanese? How about try something different this time. If there is a romantic dinner on your calendar, I think it’s time to explore the realm of Indian cuisine. Curry over rice is absolutely delicious, but not everyone can see the sophistication of it.

After being seated, Roob, the manager of Utsav, walked us through the menu with unforgettable hospitality and detailed explanation of each dish. He informed us  that “Utsav” means “Festival” in Sanskrit. In India, a land of cultures and regions with abundant festivals to celebrate, each Utsav is a carnival of sounds, colors, rituals, and feasts. Rooted in this concept, Utsav restaurant is known for serving traditional dishes infused by a festival flair. After seeing how overwhelmed I was by the abundant choices in themenu, Roob delightly explained that the diversity of Indian cuisine was adequately represented by Utsav. From the Ganges River area in northern India to southern India, traditional cuisines of major regions of India was served with authenticity as well as innovation.

Beyond the opulence of choices,what won my heart was the caring flexibility that Utsav catered to each of its  guests. The chefs are willing to learn about your dining preferences and cater to personalized dishes. So don’t be shy and tell them exactly what you want, from the  detailed spice levels, to cooking approaches, you can even explore the secret menu---Utsav got all the ingredients!

Chicken Kali Mirch Kabab, Tandoori Broccoli, and Butter Chicken Kulcha

We were amazed by Roob’s presentation and decided to take all of his recommendations. After a while, a full table of Indian cuisines was delivered. We had Chicken Kali Mirch Kabab, Tandoori Broccoli, and Butter Chicken Kulcha for appetizers. The broccolis were salted with garlic spices which was amazingly appetizing. Then we tried the chicken, which came with crispy golden crusts and homemade green curry sauce on the side. Immediately after the first bite, we already went to grab the next piece, lets just say it was a quick empty plate.

Garlic Naan

Chess Naan

Fish Tikka

Bhuna Mutton

Sea Bass Rasa

Accompanied by the Garlic Naan, Chess Naan, and a bowl of rice, there came the Fish Tikka, Sea Bass Rasa, and Bhuna Mutton as Entrees. The meat was fresh, tender, and juicy. The Naan was so soft and al dente, it tasted like a marshmallow that melted in my mouth. We were already pushed to the limit by the quantity of the food, however, when the delectable desserts showed up, we just had to stuff ourselves a bit more. We had “India’s favorite sweet” Gulab Jamun, the Panna Cotta infused with refreshing mint, and the creamy Mango Mousse that brought us to the peak of satiation. “Unprecedented.” That’s my word for the dinner. As an upscale Indian restaurant, Utsav was unprecedented in its variety and authenticity. Besides, it had elevated the dining experience to another level with Indian’s unprecedented warmth and generosity.

Gulab Jamun, Panna Cotta, and Mango Mousse

Sitting by the glass window and sipping a cocktail, I was intoxicated by the cozy, exotic, and luxuriant dining environment. Capable of accommodating 300 guests at one time, Utsav has one of the most spacious dining lounges you can find in the city. The dining room is surrounded by floor to ceiling French windows, through which you have the overlooking view of a plaza, the Laura Pels Theatre, and street lights at midtown. Utsav has brought India into the city. It has brought the Indian cuisines, culture, festival vibes, romance, and hospitality.

The Chemistry’s Going On: Sushi Lab Review

Located at The Sanctuary Hotel, Sushi Lab is known for its creative spin on traditional sushi. On a breezy Wednesday evening, my friend and I visited Sushi Lab to taste the signature Omakase from Chef Frankie Chen.

When I arrived at the front door, I was amazed by the majestic look of the  boutique hotel. There were stairs covered by red velvet carpet, ivory marble columns, and a door decorated with delicate metallic cravings. Even the service oozed luxury --  I was greeted by a host, who led me to the lounge and brought out a glass of sparkling water. While relaxing on the sofa and waiting for my friend, I looked through the menu. In addition to the signature Omakase, Sushi Lab also served hand rolls, Sashimi, Maki, and other Japanese delights. The menu was designed in the way of a lab manual, and it was absolutely innovative and fun to read.

After being seated and choosing our drinks, we officially joined the “lab” with six other “observers”. Chef Chen was there, dissecting fish fillets with his partner. The first dish to arrive was Chef Chen’s unique creation Toro Tartare. Laid on top of a rich portion of avocado and accompanied by nori crackers, the toro was amazingly appetizing.

Then our drinks came to the table. My friend had the Suntory Whisky that reminded him of the movie  Lost in Translation, and I had a fruity cocktail that brought me to the island of Hawaii.

The smoked miso soup was served as an unexpected highlight of the dinner. Chef Chen ignited two pieces of charcoals and covered them with beakers. Separated from oxygen, the fire snuffed out, and the beakers were filled with smoke. Then miso soup was poured into the beakers and delivered to us. Materfully infusing the unique aromatic of charcoal and using beakers as the containers, Chef Chen has turned the miso soup into a performative art and an innovative creation.

As I was having the last bite of the hand roll, I realized that we had come to the end of this omakase experiment. It is always a joyful moment to taste omakase. It is delicious, meticulously prepared, creative, and spontaneous. At Sushi Lab, guests won’t know exactly what’s included in Omakase until they experience it. We trust the chef and arrive with expectations. Omakase is an impeccable cuisine and a great performance art, especially here at Sushi Lab.  

A Bite of New York - 2019 C-CAP Annual Benefit

Living in New York for 6 years, it’s no surprise that I’ve morphed into one of those jaded, judgy foodies. My daily screen time on Yelp is almost an hour, but I am still having a hard time finding the cuisines that can “wow” me. Isn’t that scary? Well, fortunately and unfortunately, I am definitely not the only New Yorker with the problem of choice paralysis. The good news is, I’ve overcome it, and the magic was done by the C-CAP 2019 Benefit Chefs.

C-CAP (Careers through Culinary Arts Program) is an incubator for future leaders of the culinary and hospitality industry. In short, it brings the best chefs to the world. As a national non-profit organization, C-CAP is committed to educating and guiding underserved high school students to a bright future by awarding $65-million in scholarship money. Honoring Chef Eric Ripert, the co-owner of the Michelin 3-Star Restaurant Le Bernardin, C-CAP held its 2019 Benefit Event at Pier Sixty .

When I opened the door to the event, I was immediately seduced by the unique and powerful aromas of food pervading the air. My first stop was the table prepared by Almond, which served incredibly delicious “Smoked Duck Tacos.” Displayed on a table adorned by sea salt, sage, star anise, and Lonicera maackii that reminded me of the summers in Mexico’s Gulf Coast, the tacos appeared to be exceptionally tempting. After my first bite, I had this strong feeling that my passion for cuisines was coming back.

Don’t think of me as an over-reactor because I was not the only one who exclaimed during the tasting. After I finished my first round, my friend arrived and asked me for recommendations. “Try the squash soup”, I said. He was skeptical, but, I dragged him to the table of Batard, where he ended up satiating himself with the creamy and delicate squash soup mixed with brown butter sabayon and brioche croutons. After one bite, he was on my side.

While sipping the superb Chardonnay and Pinot Noir, We finished the grand tour of cuisines served by 30 of New York’s top chefs including Eric Ripert, Daniel Boulud from Restaurant Daniel, and Marcus Samuelsson from Red Rooster Harlem. During a brief conversation with Chef Samuelsson while having his salmon roll in my mouth, I was impressed by his culinary talent, the local spirit of Harlem, the authenticity and diversity of Red Rooster’s creations, as well as his hospital personality.

Jason (left), Me (middle), and Chef Marcus Samuelsson (right)

After three hours of decadence, my stomach was stuffed with the best comfort food you can find in the city: The Modern’s “White Asparagus with Black Truffles over Creamy Polenta”, Estiatorio Milo’s signature “Lavraki Baked in Sea Salt”, and the “Beef Tenderloin Salad” from Porter House were just some of the dishes I went back for again and again — but no guilt here, because it was all for charity!

Chef Eric Ripert Giving a Speech

The evening featured a live and silent auction, which successfully raised a tremendous amount of funds to support students with educational and career opportunities through the culinary arts. During an interview with current students at C-CAP, they told me that this benefit event was the one of the most important moments in their lives. It not only provided them opportunities to cooperate with and learn from the top chefs in the world, but it also provided them with the financial support that is instrumental to their development.

Near the end of the event, I got myself a glass of Chardonnay and took a seat by the French windows. Sitting in one of the best venues in New York City, smelling the aromatic cuisines, enjoying Hudson River’s picturesque water views and the city lights of New York, I finally got lost in the air of romance.

Grand Gourmet - The Flavor of Midtown

On Tuesday, February 5th, Cipriani 42nd Street hosted the 2019 Grand Gourmet – The Flavor of Midtown. After a three-year hiatus, this upscale benefit event finally came back to celebrate the Grand Central Partnership's 30th Anniversary, as well as a beautiful and warm evening in NYC's February.

Located in the heart of Manhattan, Cipriani 42nd Street is a tribute to the architecture of masterpiece inspired by the Italian Renaissance, and the perfect venue for sophisticated celebrations. With towering marble columns, soaring ceilings, magnificent inlaid floor, and glorious chandeliers, it is a visual spectacle that never fails in impressing its guests with its pure beauty inherited from the old world.

This year's Grand Gourmet featured 43 upscale restaurants that represented the distinguished flavor of Midtown. Ambling among tables, I got to taste a great variety of cuisines such as the ‘BluePoint Oysters' served by Grand Central Oyster Bar, Pera's signature ‘Fresh Lamb Adana Cut Roll', ‘Black Sesame Waffle Tarts with Tuna Tartare & Spicy Mavo' from The Sea Fire Grill, and ‘Crispy Duck' by Café Centro. The delighting samples were all prepared with fresh ingredients, high quality, aromatic flowers, and creative table settings. After three hours of binge eating, my stomach was contentedly stuffed with the flavor of not only Midtown but also around the globe.

If I am asked to choose one of the highlights of Grand Gourmet, it would be the instant photo booth. The photo booth offered a unique experience where guests could dress up in chef caps and hold the giant forks. Give the camera a big smile, and let's call it a night with happiness.

I walked out of Cipriani with the best cuisine tasting experience I've ever had. Some guests were chatting with their friends and enjoying the breeze outside, having an intermission before going back for the second round. The flavor of Midtown lingered in my mind for the entire week, and I will definitely come back to it very soon, especially when Valentine’s Day is just around the corner.