Wednesday, July 29, 2009
A Fountain of Youth (and Lemons)
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By Jacque Burke
I’ve just returned from a trip to Italy –Florence and Limone sul Garda, specifically— so forgive me if you find yourself wanting to spit in my Parmigiano-Reggiano with jealousy. What I’d really like to do though, is talk a little bit about what a lovely spot in the world Limone is, and encourage you all to visit someday.
Limone is one of many villages perched on the steep shores of Lake Garda comprised of terraced lemon and olive groves, steep and winding cobble stone streets and numbers of seafood restaurants, leather shops and hotels. In the summer months it is thronged with sun-baked German, French, and Italian tourists (delightfully devoid of Americani) all marveling at the street vendors hocking lemons the size of footballs.
If all of that doesn’t have you dialing Alitalia Airlines then maybe this will: Go to Limone, and it has been medically proven that it just may increase your life span. Allow me (read: Wikipedia) to explain:
In 1979 researchers discovered that people in Limone possess a mutant form of apolipoprotein (called ApoA-1 Milano) in their blood that induced a healthy form of high-density cholesterol, which resulted in a lowered risk of atherosclerosis and other cardiovascular diseases.
The protein has given residents of the village extreme longevity - a dozen of those living here are over the age of 100 (for c. 1,000 total inhabitants).
There's still lots of scientific work ahead before synthetic ApoA-1 Milano is certified as an effective treatment for heart disease (some companies are already in the stages of using hum an subjects) so in the meantime, get thee to Limone sul Garda and soak it all in.
What I’m:
Reading: Let the Great World Spin by Colum McCann
Watching: Made in Merka on YouTube
Eating: Landjäger at The Upholstery Store
Listening To: The Decemberists, Hazards of Love
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Wednesday, July 22, 2009
On a Wing and a Prayer
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By Kalea Dunkleman
While my colleagues regaled me with stories of their summer adventures in culinary wonderlands (Italy, China, France), I found myself day-dreaming of the dishes I would explore when I took my glorious summer vacation to… Western New York to celebrate my husband’s mom’s 80th birthday. True, Buffalo is not the subject of frequent dining reveries, but it was what I had to work with so I did my research, prepped for trans fats and dove right in.
First stop: Anchor Bar. Home of the chicken wing, or as those who were not raised on the delicacy blasphemously call them, “Buffalo chicken wings.”
You see, any wing created outside of Buffalo is not really a wing at all. Created in 1964 as a fluke for late-night diners looking for a respite from the frigid outdoor temperatures, the recipe has remained the same ever since and, of course, is guarded with a number of lives. Upon entering the Anchor Bar at 11:15am, we were shocked that it was almost completely full. We ordered 20 wings (hot) and loved every single bite. Many people say the sauce is equal parts Frank’s Red Hot and butter, but Anchor Bar won’t tell what makes theirs the best. And they are the best. Over eight years of trips to this part of our country, I have tried wings pretty much everywhere but these were the ultimate in spicy, creamy, fried goodness. Not yet satiated, my friend Jessica and I decided to order one more thing - another ode to happiness surely created on some night when temperatures dipped below zero: the pizza log.
Pizza logs are counterintuitive. Who wants to eat something that has the word “log” in it? Answer: anyone who’s ever eaten one of the pizza variety. Cheese and pepperoni is layered in an egg roll wrapper, then wrapped and fried (a la egg roll) and served with warm marinara on the side. Trust me when I tell you, they are somewhat glorious. I think Jessica even liked them more than the wings.
After rolling ourselves out of the restaurant and driving down to Ellicottville (the husband’s hometown), we were in need of dessert. A light dessert, mind you. Nothing fried. No need to go crazy. A step into Watson’s Candy revealed a perfect solution: sponge candy. The interior of sponge candy is a spun sugar that looks like, ahem, a sponge and tastes a bit like light molasses. The texture is crunchy at first but then melts in your mouth. Of course, the bite is enrobed in milk or dark chocolate making it the ultimate post-gluttonous-lunch dessert. Ah, Western New York.
As a final ode to Buffalo’s culinary forefathers, we ordered Beef on Weck for lunch the next day. The “weck” is for kimmelweck, a Kaiser-style roll topped with kosher salt and caraway seeds, inspired by the many German settlers in and around the area. Pour a little au jus on this baby, top it with thinly sliced roast beef and a spread of horseradish sauce and you have yourself a lunch. Paired with a local Labatt’s beer, of course.
So there you have it. Wings, pizza logs, sponge candy and beef on weck. Sure, it’s not tagliatelle in Tuscany, shu mai in Shanghai or poussin in Paris, but you know what? It was awesome. Maybe next time when someone suggests you “shuffle off to Buffalo” you, too, will think twice before shaking your head and saying, “Who wants to go to Buffalo?”. As it turns out, some pretty imaginative cooks.
What I’m:
Reading Everything Ravaged, Everything Burned, Wells Tower
Watching “The T.O. Show” and “The Wire”, not necessarily in that order
Eating Mail-order pizza logs
Listening to Etta James and the soundtrack to Chess
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Friday, July 17, 2009
SIX NEW HOSPITALITY CLIENTS JOIN BULLFROG & BAUM’S ROSTER
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July 16, 2009 (New York, NY) – Bullfrog & Baum, a nationally recognized agency specializing in hospitality, lifestyle and consumer public relations and marketing, is pleased to announce six new additions to its client roster.
“We are thrilled to announce six new client partnerships for our hospitality division. We will provide strategic and effective communications, strong value and meaningful results for these renowned hospitality groups and chef-driven restaurants,” said Jennifer Baum, president of Bullfrog & Baum. “In this competitive environment, it is more important than ever to build awareness and growth for these esteemed brands.”
DANIEL STERN RESTAURANT GROUP
www.gaylephiladelphia.com
Chef Daniel Stern is one of Philadelphia’s most dynamic chefs, known for his creative and innovative interpretations of American cuisine. With his signature combination of elegance and comfort, Stern will open two restaurants this fall: MidAtlantic and R2L, which will join his flagship Gayle (2005). MidAtlantic, which opens in early fall at the Science Center, will be a modern taproom that nods to the culinary roots of the region with updated renditions of the traditional food and drink of the area, with a focus on regional beers, Pennsylvania Dutch cookery and a live music program. R2L, which opens in late fall, will be one of Philadelphia’s most dramatic restaurants, sitting 500 feet above the city on the 37th floor of new residences at Two Liberty Place. The restaurant will feature Stern’s tribute to classic cocktail cuisine with elevated twists on American food and a focused wine and cocktail program.
Bullfrog & Baum will work closely with Stern and his team to launch both projects to the local and national culinary, travel, business and lifestyle media while continuing to establish Stern as a fixture in the national culinary scene.
GRAHAM ELLIOT RESTAURANT
www.grahamelliot.com
Graham Elliot is Chicago’s first “bistronomic” restaurant, juxtaposing four-star cuisine with humor and accessibility. The restaurant serves the contemporary American cuisine of celebrated 32-year-old Chef Graham Elliot Bowles (2004 Food & Wine magazine Best New Chef, StarChef’s 2005 Rising Star Chef of Chicago), who believes food is art but that dining should be fun. This new type of casual fine dining has replaced dress codes, white table cloths and tuxedoed servers with hip music, dynamic gastronomy and a lively, relaxed atmosphere. His signature whimsical takes on American classics include “A Road Trip to Wisconsin” (cheddar cheese, PBR beer-simmered risotto, with beer-braised onions and Wisconsin bacon) and Rabbit Ménage à Trios (rabbit three-ways served with chive spaetzle and a burgundy, apricot chutney and Riesling reduction).
Bullfrog & Baum’s work with Bowles will include national and local media relations for Graham Elliot as well as efforts to develop a distinct brand to support new ventures. Bullfrog & Baum will also counsel Bowles on event synergies and key marketing alliances.
KG-NY RESTAURANTS & CHEF KURT GUTENBRUNNER
www.kg-ny.com
At 47, Kurt Gutenbrunner is one of New York City’s most esteemed chefs and one of the country’s foremost Austrian chefs. He is the owner and executive chef of New York City restaurants Wallsé (2000), Café Sabarsky (2001) and Blaue Gans (2005) as well as a new wine bar The Upholstery Store (2009). Gutenbrunner’s restaurants range in size, menu and style: Wallsé features his modern interpretation of classical Viennese cuisine and holds a coveted two stars from The New York Times and one Michelin Star; Café Sabarsky is a sophisticated Viennese café located in the Neue Galerie; casual Blaue Gans has quickly become a neighborhood favorite in TriBeCa; and The Upholstery Store is a polished yet understated destination for well-chosen affordable wines and light bites. Gutenbrunner’s passion for both food and art is made apparent in all of his ventures, each of which is magnificently decorated with art from Austria and the rest of the world.
Bullfrog & Baum will promote Gutenbrunner and his existing restaurants through general media relations and events. Bullfrog & Baum will also work to promote the chef’s upcoming cookbook and restaurant projects.
KNR FOOD CONCEPTS
www.quattromiami.com
One of Miami’s premier restaurant groups and hospitality operators, KNR Food Concepts is owned by partners Karim Masri (Astor Place in the Hotel Astor, Metro Kitchen + Bar, Bambu), Nicola Siervo (Joia, Metro Kitchen + Bar) and Rony Seikaly, and comprised of high-end Northern Italian restaurant Quattro Gastronomia Italiana (2006) and Roman-style Sosta Pizzeria (2008) on Miami’s stylish Lincoln Road, and Mediterranean-influenced Soleá at the new W Hotel South Beach (2009). Upcoming projects include Quattro Gastronomia Italiana, scheduled to open at The Trump SoHo Hotel Condominium in New York City in late 2009.
Bullfrog & Baum’s work with the group will include general media relations for existing restaurants Quattro Gastronomia Italiana and Sosta Pizzeria in Miami as well as the launch of their new restaurants and food and beverage programming at the W South Beach and Trump SoHo Hotel Condominium. A strong emphasis will be placed on media coverage for the brand at large, its partners and chefs. Bullfrog & Baum will also counsel the group on event synergies and key marketing alliances.
LOCANDA VERDE
www.greenwichhotelny.com/restaurant/
www.andrewcarmellini.com
Locanda Verde is a casual Italian tavern from chef-partner (and returning Bullfrog & Baum client) Andrew Carmellini (Café Boulud, A Voce), operating partner Josh Pickard (Chinatown Brasserie, Lure Fishbar, Joe’s Pub, Lever House, Fez, Time Cafe), and design partner Ken Friedman (The Spotted Pig, The John Dory) located in TriBeCa’s Greenwich Hotel. Open for breakfast, lunch and dinner daily, Locanda Verde features Carmellini’s casual urban Italian cooking as well as the talents of award-winning Pastry Chef Karen DeMasco (Craft, Gramercy Tavern). Shelves of wine and books, plush banquets and wooden tables adorn the airy dining room, where guests are afforded a view of the open kitchen and its wood-burning oven. During the daytime, Locanda Verde’s café counter offers great coffee, pastries and sandwiches to go.
Bullfrog & Baum will promote the restaurant, its cuisine, chefs and partners through general media relations and events. Bullfrog & Baum will also work to promote the chefs’ respective cookbooks.
SAVONA & BAR SAVONA
www.savonarestaurant.com
www.barsavona.com
Housed in an historic inn that dates back to 1762, Savona and Bar Savona are two unique dining experiences sharing one roof. Opened in 1997, Savona is an award-winning restaurant that features Riviera-inspired cuisine that combines classic preparations with avant-garde flourishes, complemented by a 1,100-bottle wine list. After a $1 million redesign, Bar Savona opened in May 2009, a more casual dining option that reflects the same farm-to-table culinary philosophy executed in the form of traditional Italian dishes. Whether dining in the 32-seat Savona or the 92-seat Bar Savona, guests are treated to impeccable service in a serene, stylish setting.
Savona captured the media's attention in the past and with the introduction of a new, more-affordable dining option, Bullfrog & Baum will reintroduce Savona, its culinary team and owner Evan Lambert to national food, travel and business press.
# # #
Bullfrog & Baum is a nationally recognized agency specializing in hospitality, lifestyle and consumer public relations and marketing. With offices in New York and Los Angeles, Bullfrog & Baum was founded in 2000 by Jennifer Baum and today the firm’s international clientele includes top chefs, lifestyle personalities, iconic product lines, cookbooks, specialty stores, beauty and fashion lines, and tomorrow’s next big thing. For more information, visit www.bullfrogandbaum.com.
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Monday, July 13, 2009
La Belle France
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By Julie Fox
I have been smitten with all things French for a long time. Maybe it was learning to cook the perfect French meal from Julia Child’s Mastering the Art of French Cooking, or maybe it was watching Jacques Pepin effortlessly concoct terrines, roasts and daubs on his popular cooking shows. My best friend and I spent our 30th birthdays in Paris in a tiny bed and breakfast near the Sorbonne and had the time of our lives! Each night we would set out to find a different bistro and experience that magnifique je ne sais quoi that is French.
For the past five or so years I have been lucky enough to travel to a different part of France each summer. My sister, nephew and I (no husbands allowed) head out in our rental car to see the sights, taste the local specialties and experience what each wonderful region has to offer. We’ve had crepes in Brittany, salted caramels in Normandy, omelets at La Mere Poulard on Mont St. Michel (the dish was supposedly created here for hungry seafarers who couldn’t get to shore), the famed Bresse chicken, in where else, Bresse, had countless delectable meals in various restaurants and bistros in Paris, fromage blanc in Alsace, the most heavenly mayonnaise in Deauville, bouillabaisse in Marseilles, and many, many baguettes and pastries in between.
This year we are heading to the Southwest and looking forward to eating poultry, walnuts and foie gras. As before, we will head out of Paris in our SUV towards our first stop, Sarlat. There we will look at the various prehistoric caves at Lascaux and Les Eyzies de Tayac. We are on the hunt for a night time market, where local vendors cook up specialties and townspeople enjoy them at long tables under the stars. We always hit an outdoor market and luckily there are many in the summer months. They give a great sense of what’s local and usually have everything from fresh produce and vegetables, meats, seafood, oils, dried herbs, fabric, and if you’re lucky, some authentic nautical striped shirts. The best one we have ever been to was in Orange and I would go back just to visit the market. Seriously.
We will make our way down to Biarritz, the seaside Basque town known for its crashing waves (Atlantic Ocean, go figure), casino, and once summer play land of royalty. In 1854, Empress Eugenie, the wife of Napoleon III, built a palace on the beach that is now a hotel called Hotel du Palais. Queen Victoria, Edward VII and many other royals were frequent visitors. On the itinerary is a visit St.-Jean-de-Luz, a drive through the Pyrenees and over to San Sebastian in Spain to taste some of the dishes made with their famous Espelette peppers stuffed with crab, fish and vegetables.
So it’s bon voyage for this year’s adventure then start to think about where to go next.
What I’m:
Eating: Stonyfield Farms Vanilla low fat yogurt with Rainier
cherries and homemade granola
Drinking: Ritz-Carlton Paris Iced Tea
Reading: Southwest Travel Books
Listening To: Times Talks and Ricky Gervais
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Wednesday, July 08, 2009
Tales of an Urban Homebrewer
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By Katherine Bryant Flaherty
I love beer. I love it so much I make my own.
It’s not an obvious hobby for a city dweller. Nor a practical one. Homebrewing requires a ton of space-hogging equipment. There are buckets, tubs, kettles, siphons, thermometers, sanitizers, stoppers, spoons and bottles stuffed in all the nooks and crannies of our apartment. The eye-catching pièce de résistance is the bulky 6-gallon carboy that perches on a chair in the living room next to the TV. You certainly wouldn’t see this set-up in the pages of House Beautiful. Why couldn’t I have fallen in love with knitting instead?
But it’s well worth the clutter when I crack open a cold bomber of a Saison farmhouse ale that I made with my own two hands.
The process of making beer is much simpler than I had ever imagined. Essentially, you make five gallons of tea by boiling wheat and hops, sweeten with malt extract, cool, and then throw yeast in the mix. The tea ferments for about a week and is then put it into bottles with sugar that the yeast converts into carbon dioxide. Four weeks later you pop the cap, and cheers: you're enjoying a homebrew!
In reality, homebrewing is much more of an art, with major attention paid to temperature control (the beer must ferment at certain temperatures for balance of flavors) and sanitizing (if any bacteria lands in the beer before or during bottling, you’ll get off-flavors, the most common of which is a plastic band-aid taste).
Homebrewing is my form of cooking and I revel in the creative process, the experimentation and, of course, consuming my work.
My co-brewer (aka The Husband) and I have embraced the fact that our hobby often seems like an annoying third roommate: ever-present, slightly messy and never does the dishes. In honor of the urban setting, we named our tiny one-room brewery after our apartment number: 5D Brewing Company. We also pay homage to tight space with our beers' names. Our first batch was a beautifully balanced, hoppy India Pale Ale (IPA), which because of said space restrictions was stored in boxes behind our toilet. We called it: IPP Ale.
I’m proud to report that 5D Brewing Company has yet again put our pesky equipment to good use and just finished bottling our 7th brew: a rye beer we’re calling “Catcher in the Rye.” In four weeks, we’ll crack a few open and toast the hobby that keeps on giving.
For information on how to become a homebrewer, visit the American Homebrewers Association here.
What I’m:
Eating: Chocolate Cheesecake from Bakeway in Queens
Drinking: A homebrew!
Reading: Grapes & Grains – The Husband’s Blog dedicated to beer, wine and spirits. Click here.
Listening To: Wait, Wait Don’t Tell Me on NPR
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