© Courtesy Idaho Rocky Mountain Ranch
Last week, I was up in Boston to help host a party with rock-star chef Barbara Lynch and the founders of Fresh beauty, Lev Glazman and Alina Roytberg. The occasion: To celebrate an article in F& W’s September issue, in which Lynch helped her friends add more flavor to their favorite healthy recipes.
After the party, we headed over to Sportello, one of Barbara's newest restaurants, and the dinner conversation veered to keeping fit. Barbara is on a serious health kick. To keep up her energy (she just finished a new cookbook, Stir, out next month), she’s been obsessively juicing every fruit, vegetable and herb she can get her hands and storing batches in her fridge. Lynch also told me about her new favorite energy bar, Green Vibrance. (Cameron Diaz has been in Boston, filming Wichita with Tom Cruise, and her personal assistant introduced Barbara to the dark-chocolate-covered, vitamin-loaded veggie bar.)
In addition to trail-running with the Sportello staff, Barbara has also taken up boxing. And I don’t mean the cardio-punch classes they offer at fancy fitness centers. Lynch works out at Golden Gloves champion Peter Welch’s super-old-school gym in Southie. After a few drinks, Lev (he actually does the cardio-punch gym classes) and I had agreed to join her in the ring the next day. Lev was a no-show (I think he got scared), but Barbara’s publicist, Sarah Hearn, joined me for an intense hour-long session with a group that looked straight out of Rocky. After throwing uppercuts, jabs and hooks and doing what seemed like endless push-ups, I have a new respect for Barbara Lynch, way beyond her extraordinary skills in the kitchen.
Inaki, Jégo and Camdeborde, head of the line at Shake Shack.
At Shack Shack, Inaki (who is generally considered to be Paris’s rock star chef) dipped his fries in mustard; Camdeborde preferred the Shack-cago Dog to the Shack burger; and Jégo ate everything on the table and called it a tasting menu. Afterward we decamped to the new Ace Hotel, had some Stumptown mochas and got a tour of the upcoming Breslin space from co-owner Ken Friedman. Momofuku chef-owner David Chang, who’s an Inaki groupie, tagged along, too. Their friendship goes back to a sustainable food conference in Copenhagen that, from what little I heard, sounds like it was the basis for The Hangover.
Gagnaire and F&W Editor-in-Chief Dana Cowin at Asiate
One sure sign the artisanal pizza movement is as strong as ever: F&W Best New Chef 2009 Nate Appleman has just signed on to launch a pizza joint with über-restaurateur Keith McNally in New York City. Here, 15 outstanding pizzas like a Fontina, prosciutto and caramelized onion pizza; a summer squash pizza with goat cheese and walnuts; and a salty-sweet roasted squid pizza with creamy aioli and crushed red pepper.
More Great Pizza Tips:
- Pizza primer from F&W's editor Grace Parisi, including how to preheat a pizza stone and how to work the dough
- Fantastic tips from 24 of the best sommeliers around the country, like an extravagant pairing for pizza
Last night, supertalented chef Bobby Hellen of NYC's Resto teamed up with Phil Leinhart, the brewmaster at Cooperstown, New York’s Ommegang brewery, for a gluttonous, nose-to-tail feast. It was the first of a series of Zagat-sponsored, craft-beer dinners taking place throughout the city this week as part of the second annual New York Craft Beer Week.
Chef Hellen broke down an entire pig and a lamb from Violet Hill Farm and turned them into delicious dishes like crispy pig’s-ear popcorn, porchetta and lamb-topped tomato salad with lamb-heart vinaigrette; to match these dishes, Leinhart poured some never-before-served brews, including a test batch of Adoration, Ommegang’s first-ever winter holiday ale. The dark, Belgian-style brew is made with five spices: coriander, sweet orange peel, grains of paradise, cardamom and mace. I was expecting bold, in-your-face spiciness, but the finish is much more subtle, and despite 10-percent alcohol levels, there was very little alcohol burn—a deceptively potent brew. The beer should be available mid-October.
To go with a plate of excellent house-made charcuterie, Leinhart poured the Ommegang Rouge, a Flemish sour-red ale he made in partnership with Belgium's Brouwerij Bockor brewery. This supertart brew, oak-aged for 18 months at Bockor’s brewery, is one of my favorites. Leinhart broke the news that it’s no longer being produced (Brouwerij Bockor no longer wants to share its yeasts strains). But Ommegang plans to replace it with a brown Flemish-style beer they’re working on with Liefmans brewery in Oudenaarde, Belgium. Leinhart hinted we can also expect many more seasonal beers from Ommegang next year.
© Evan Miller
Ommegang's best and newest brews on tap at Resto.
This Friday kicks off the second annual New York City Craft Beer Week, a 10-day event that includes incredible beer-pairing dinners hosted by top New York state brewers and star New York City chefs, as well as tastings, seminars and bar crawls. Next month, a new type of beer-appreciation event will take place in Reno, Nevada. On October 23, the city will host the first-ever international canned beer festival. But don’t expect to find PBR or Miller. The event, dubbed Canfest, brings together a growing number of craft breweries, like Reno’s Buckbean Brewing Company, Maui Brewing Company and Oskar Blues, that eschew bottles for eco-friendly (and, some argue, more beer-friendly) aluminum cans. Celebrities from the beer world will serve as judges. The daylong festival will also include beer-and-food pairings and seminars with brewers.
© Jen Murphy
The Fresh Pepper cocktail at Eos in Miami
Last week I jetted to Miami and, in less than 48 hours, had two stellar meals in hotel restaurants launched by star NYC chefs: Scott Conant and Michael Psilakis, both F&W Best New Chefs. I always get nervous when a chef I adore opens an outpost far away: It’s so easy for the quality or service to slide. But these two new Miami restaurants rival their spots in Manhattan.
Conant, who owns Scarpetta in NYC, opened his second Scarpetta in Miami Beach's legendary Fountainbleu hotel, which was fabulously renovated earlier this year. A true glutton, I tried nearly every dish on the menu. Conant’s signature dishes, like his supersimple spaghetti with tomato and basil and his roasted capretto (baby goat), were perfect. The Miami Scarpetta has more seafood options than the NYC one, including a crisp-skinned branzino served on top of saffron-ricotta gnocchi, cauliflower and lobster fricassee. After sampling six pasta dishes (I’m training for the NYC Marathon, which gives me an excuse to eat more pasta), I told myself I’d only taste the branzino, but somehow it vanished completely from my plate.
Check out this blog later today for details about my incredible meal at Psilakis’s Eos.