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two places i want to eat most
Michel Bras http://www.nytimes.com/2009/02/11/dining/11gard.html
and Alinea
- Skinny 2-11-2009 4:22 pm [link] [1 comment]

What is Dirt Candy?
What is dirt candy? Vegetables, of course. When you eat a vegetable youíre eating little more than dirt thatís been transformed by plenty of sunshine and rain into something thatís full of flavor Ė candy from the dirt. Dirt Candy. Itís also the name of my restaurant, which opened about three months ago, after a long, long battle with the forces of evil.

Iíve worked in many of the vegetarian restaurants in New York City. I went to the Natural Gourmet Cooking School, was a chefís teaching assistant at Angelicaís, managed the kitchen at the late Terra 47, was the first chef at Mobyís teahouse, Teany, went from being a line chef to chef de cuisine at Pure Food and Wine and was the Chef de Cuisine at Heirloom (R.I.P.). I also consulted at Blossom and Broadway East (a long time ago). With Dirt Candy Iím trying to do a vegetarian restaurant my way. Most vegetarian restaurants are lifestyle-driven, not chef-driven, and their aim is to present healthy food that conforms to vegetarian principles, often by serving basic meat recipes with soy products replacing the meat portion of the dish.

I donít care about your health. And I donít care about your politics either. But I do care about cooking vegetables. Most of the best vegetarian dishes Iíve eaten have been at non-vegetarian restaurants. The gnocchi at Il Bagatto, the vinegar potatoes at Grand Sichuan, the fried watercress salad at Sripraphai (theyíll lose the chicken and shrimp if you ask). Iíve always wanted to work at a place that put cooking vegetables and doing amazing things with them first, and put lifestyle, health and political choices second. It didnít take me long to realize that if I wanted a place like that Iíd have to build it myself, so I did. Just as BLT Fish is dedicated to seafood, and Peter Lugerís is dedicated to steak, Dirt Candy is dedicated to vegetables. Itís taken us almost a year to get here, but weíre finally open, so either sign up for our mailing list (here) or keep checking back to this blog for updates about menu changes and news.
- Skinny 2-06-2009 3:06 pm [link] [3 comments]

Was lucky enough to be taken to Gotham Bar and Grill last night. I've actually never been before (also Union Sq. Cafe, but that's another post.) Food was great. The room is very nice if a little bit 80's. But what really got me was the crowd. Wednesday night at 8:00 and the place was rocking. Completely packed. And it ain't cheap. Good for them.

- jim 2-05-2009 9:49 pm [link] [1 ref] [6 comments]

any one else doing the neti pot thing?


- bill 2-05-2009 5:16 pm [link] [3 comments]

edible landscaping


- bill 2-03-2009 2:42 am [link] [add a comment]

Where was that coffee making thread? I can't find it so I'll start a new one here. We decided to stick with our french press and forgo the technivorm mostly due to price. But does anyone know anything about the aerobie?
- jim 2-02-2009 5:40 pm [link] [add a comment]

chip of the month


- bill 1-31-2009 9:20 pm [link] [6 comments]

ginger tea

ginger juice

ginger smoothie alternate version


- bill 1-31-2009 1:52 pm [link] [1 ref] [10 comments]

Why we should all eat more veggies
1) Individual Health.....While you might be the lucky one that can eat meat 10 times a day and live to 90, its pretty universal that the more you flex in the plant world the more healthy you are.
2) Planets Health........Its amazing how much goes into making meat, mining the ocean floor just its right, etc etc

I have made it s far in 09 doing just about 5% animal (dairy/meats), I love my pork, bay scallops, heritage chickens and hope we have some to share with my grankids if I have any and can live long enough to MEAT them:>)
- Skinny 1-23-2009 4:15 pm [link] [add a comment]

AMSTERDAM, N.Y. (AP) -- After he finished his lobster dinner, an upstate New York man apparently was still hungry for seafood so he swapped the lobster shell for crab legs -- and now he faces a petit larceny charge.

Montgomery County Sheriff's deputies said a 57-year-old man brought back a reassembled lobster shell to his local Price Chopper store and claimed the crustacean was spoiled.

The store manager was about to let him trade the lobster for a $27 bag of king crab legs when he discovered the lobster was just a shell. Deputies said the man ran from the store clutching the crab legs when he was confronted.

Deputies said the man had already devoured the crab legs when they caught up with him at home. He was given an appearance ticket to answer the larceny charge in court.

- linda 1-22-2009 4:16 am [link] [add a comment]

bottle shock
- dave 1-21-2009 5:09 am [link] [add a comment]

100651
- bill 1-20-2009 5:26 pm [link] [9 comments]

Finding Out Where Your Food's From: The Food Map


- bill 1-20-2009 2:42 pm [link] [add a comment]

There's room at the Inn. We've got reservations at the Inn at Little Washington. I was told that gentlemen often choose to wear jackets, but there's no formal dress code. Fortunately, the party will not include any gentlemen. Ample slots were available for a 4-top on multiple nights. Economy? Upstaged by events Big Washington?
- mark 1-20-2009 3:56 am [link] [2 comments]

spain - on the road again

been watching this.... good stuff!
- bill 1-18-2009 5:12 pm [link] [1 comment]

The 2009 Closings have begun......

Patois on Smith St, the first place to open there in the new era
Fiamma, the 3* place that lost its chef but still will this be the last of the 3*ers??
Ruby Foo's Uptown, the same owner (well old owner Steve Hanson sold out at the right time)
- Skinny 1-15-2009 3:41 pm [link] [10 comments]

anti-mega


- bill 1-10-2009 10:13 pm [link] [1 ref] [add a comment]

you bet your garden


- bill 1-10-2009 7:16 pm [link] [add a comment]

Marlow & Daughters. Coming soon...
- jim 1-07-2009 11:44 pm [link] [4 comments]