F&W's Tina Ujlaki, who happens to be known for her Hall of Fame-worthy Super Bowl parties, reveals her top tips for throwing fantastic, stress-free game-day bashes.
As the big game approaches this weekend, Patriots and Giants fans are making final preparations for their Super Bowl parties. Beyond menus to plan and guests to invite, there are wagers to be made. A group of northeast chefs just revealed the terms of their “Super Bowl Restaurant Smackdown” to Food & Wine, pitting New England vs. New York. Representing the Patriots are Jamie Bissonnette from Boston’s Toro and Coppa, Tiffani Faison from Sweet Cheeks, Matt Jennings from Providence’s La Laiterie and Farmstead and Gabriel Frasca of Straight Wharf and Provisions. They’re facing off against New York chefs and Giants’ fans Harold Dieterle of Perilla and Kin Shop, Lee Anne Wong of Vynl and Michael Ferraro of Delicatessen. This wager is not about money, it’s about maximum humiliation. Here are the terms:
For seven consecutive days, the representatives of the LOSING TEAM must:
-Wear the opposing team’s jersey in their restaurant .The jersey cannot be removed during work hours for any reason.
-Wear a Statue of Liberty hat (Boston) or a lobster hat (NYC) in their restaurant. The hat cannot be removed during work hours for any reason.
-Feature pastrami on rye (Boston) or New England clam chowder (NYC) prominently on their menu with the following wording:
“In honor of the greatest football team on earth the Patriots/Giants, [Restaurant name(s)] is proudly featuring [name of dish]."
-Tweet a picture of themselves in their hats & jerseys eating the featured dish in their restaurant all seven days.
The WINNING TEAM will hand deliver the jerseys and hats to the losing teams and taste the featured menu item.
As a Patriots’ fan who now lives in New York City, I’m looking forward to sampling some great clam chowder without the four-hour train ride.
For those of you hosting at home check out some of my favorite game-day recipes from F&W.
© Vila Joya
Adrian Grenier, Peter Glatzer and I are psyched about SHFT house wines.
Now I’m obsessed with the just-wrapped International Gourmet Festival. The 10-day festival, at Vila Joya in Portugal’s beachy Algarve region, featured dinners with a million Michelin starred chefs. Well, 33 of them, and they came from all over Europe and the US (The Spotted Pig’s April Bloomfield, SHO’s Shaun Hergatt and Laurent Gras all represented for USA). Also running around were awesome food-loving celebs like Adrian Grenier, who, with filmmaker Peter Glatzer brought his new eco-friendly SHFT house wine (you’ll hear more about it the April issue of F&W), Sheryl Crow and Michael Imperioli. Plus a Russian billionaire who flew his plane to Paris to pick up some vodka and caviar for a party. Here are a few highlights from this year’s International Gourmet Festival.
Epic Dinner: In my idea of the ultimate potluck, a dozen elite chefs worth 20 Michelin stars combined to cook a 10-course dinner. That meal ran the gamut from a gorgeous foie gras starter topped with shredded crab and fermented cabbage sauce, from the three-starred Dutch chef Jonnie Boer, to a hearty main-course goulash from the Frankfurt chef Mario Lohninger (whom I still miss from his time at NYC’s Danube).
Epic After-Party: Adrian Grenier’s late-night DJ gig at Le Club, one of those awesome, cheesy Euro discos that becomes a lot better when someone’s playing decent music. Extra credit to Grenier—he’d spent the afternoon pouring his SHFT wine, and then woke up early the next day (well, at 1 p.m., which is early in the Algarve) to race go-karts.
Epic Day Trip: An expedition to Lisbon (it’s two hours away, when a German guy is driving a BMW). There we got to have the insane, custardy de Belem pastries for breakfast, a killer lunch at chef Jose Avillez’s 10-day-old Belcanto and a ride around the city in one of those adorable 1920s cable cars.
© Sarah Lee
Goin just happens to be a huge Coldplay fan and she’ll be heading to the Hollywood Bowl for the show after the dinner on at least one of the show’s three nights. So if you don’t know the way to the Bowl from AOC, you can ask Goin for directions. You can also ask her if any of the dishes are Coldplay-inspired. (For the Chicago Blackboardeats package, Mercadito is creating a Coldplay inspired tequila cocktail.)
If you want to start planning your night ahead, here are more details, including the AOC menu and show dates.
The Package: A three-course menu at AOC, a floor seat ticket (and a laminated pass for the memories) is $250, while tickets last. Look out for the email blast coming from Blackboardeats LA on Tuesday, January 17.
The Dates: May 1, 2, 4
The Place(s): AOC/Hollywood Bowl
Citrus and avocado salad with mint and green olives
Grilled market fish with fava beans and savory creme fraiche
Liberty Ranch duck confit with black rice and English peas
Bittersweet chocolate tart with mascarpone and pistachios in olive oil
© Nathan Rawlinson
Corkbuzz Will Look A Lot Different on New Years Eve.
Corkbuzz. At Laura Maniec’s excellent new wine bar in the East Village, there will be a sea of Champagne—from, among other sources, a 15-liter Nebuchadnezzar (a bottle that is 20 times as big a regular Champagne bottle and defies regular pouring)—plus an open bar and loads of hors d'oeuvres, charcuterie and cheese. $150; 646-873-6071 or corkbuzz.com.
Monkey Bar. If you’d rather celebrate in one of the city’s more fabulous dining rooms, the Monkey Bar is offering two five-course NYE menus with swanky dishes like pasta with crushed truffles. At the second seating, from 8-10 p.m., they’ll pour Champagne from nine-liter Salmanzar bottles. (I obviously have a thing for big bottles.) $135/$165; 212-288-1010 or monkeybar.com.
Locanda Verde. At Locanda Verde, they say NYE is business as usual. Ha! There are no special seatings, and there is the regular menu. But there’s also this: awesome sounding specials like potato and leek ravioli with crème fraîche and caviar; and for dessert, panettone bread pudding with nougat gelato. Plus 2,000 balloons and a midnight Champagne toast. Look for a similar situation with different specials and I'm not sure how many balloons at The Dutch. 212-925-3797 or locandaverdenyc.com.
Parm. Before my big 2012 diet, I plan on eating as much as possible of everything that just happens to be on Parm’s NYE menu: hot antipasti, New Year’s lasagna and that astonishing, high-rising ice cream cake. There are three seatings: 6:30, 8:30 and 10:30; at the final one, there will also also be bubbles and the house Scorpino cocktail all night. $60/$90; 212-993-7189 or parmnyc.com.
Má Pêche. The special NYE bo ssäm dinner at Ssäm bar is already sold out; don’t even try for it. But Má Pêche is still taking reservations for its epic Beef 7 Ways and its whole à la carte menu, and of course there’s Champagne at midnight. 212-757-5878 or momofuku.com.
Chef's Pass at Bouley. For those who want to be practically in the kitchen with one of the world’s great chefs (and who know that this kind of experience doesn’t come cheap), there’s Chef’s Pass at Bouley. At the 12-person table between the kitchen and the dining room, you can watch David Bouley prepare your meal, and/or take advantage of the kitchen’s Skype set-up to talk to your brother in the Caribbean or the Tours, France cheesemonger who aged the fromages you’re about to eat—you can ask him what he’s doing up so late. $550; 212-964-2525 or davidbouley.com.
© Melanie Dunea
So far this year, Batali has used the Foundation’s money to, among other things, create a Books for Kids library on NYC’s Lower East Side and help fund First Star, a summer immersion academy for foster kids at UCLA. Yay Mario!! Now, c’mon: He’s given you so many great recipes. This is a great time to give him a few bucks for the mariobatalifoundation.org.
Gone are the days of sauce-splattered chefs hiding out in closed-door kitchens: With more restaurants embracing open-kitchen layouts, the chef is often as much on display as the food. On December 4 at Mercury Lounge in San Francisco, Fog City Diner executive chef and menswear designer Daniel Sudar launches his new Beyond Chef Wear line, fusing style and function for chef coats made from eco-friendly bamboo and cotton. Chef Alex Ong at Betelnut Restaurant and pastry chef Mitch Blanco at Zuni Cafe have already placed orders; Celebrity chef Art Smith and his husband are fans as well, and wore custom-tailored Daniel Sudar suits at their wedding last August. "I always want to be able to look good in my uniform," says Sudar.
© Nathan Michael
Chicago's Dose Market in Action.
Since Dose Market’s June inception, the once-a-month pop-up market has served as a platform for local chefs and artisans to launch products—often in unexpected ways. In July, chef Grant Achatz created a cocktail for Dose inspired by his Thai menu at Next; in August, Mindy Segal hawked a table full of pastries to preview her new bakery concept; and in September, Urban Belly’s Bill Kim launched his line of Seoul Sauce alongside his signature dumplings.
Similarly, the November 6 market has a lot going on. Doughnut Vault (which has crowds around the walkup window), will debut six new flavors, including lemon–poppy seed and chestnut. Zingerman’s is trekking down from Ann Arbor with domestic cheeses and pantry items. NoMI Kitchen pastry chef Meg Galus will offer her inimitable brown sugar streusel muffins (NoMI Spa will even be there, too, with seasonal mini spa treatments). Artisan noodle-maker Pasta Puttana is creating a special Dose pasta (hint: Quarter Circle Seven Ranch is collaborating on the meat sauce). And Bittercube will pour complimentary Templeton Rye cocktails.
Plus, more than two dozen fashion and design vendors will be on hand.
Dose Market: takes place one Sunday a month at the River East Art Center, 435 E. Illinois St., at McClurg Ct. Tickets are $8 in advance here and $10 at the door. Check dosemarket.com for details.
F&W's November issue spotlights this great event, kicking off next week.
© Courtesy of Napa Valley Film Festival
Napa Valley Film Festival
This month's Napa Valley Film Festival runs November 9 through 13 and will screen 75 entries, some in winery cellars. A few even have a food or wine theme; for instance, Jiro Dreams of Sushi documents an 85-year-old Tokyo chef. A party at Robert Mondavi kicks things off. napavalleyfilmfest.org.
Jim Lahey: an Occupy Wall Street Bread Donor.
Congratulations to Mei Lin, winner of Top Chef Season 12.