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Daalder

DSCN5756

Daalder
Lindengracht 90
1015 KK Amsterdam, Netherlands
+31 20 624 8864
Official Site

Finding a place to dine in the Netherlands on a Monday is quite a challenge since most of the top and Michelin rated restaurants are closed. Luckily Daalder, a restaurant located in the residential neighborhood of Jordaan in Amsterdam, was open. A quick research online produced nothing but praises and it’s considered to be one of the most exciting restaurants in Amsterdam.

In charge of the kitchen is Executive Chef Gulle De Beer, who previously worked at some of Amsterdam’s notable restaurants that has included Ron Blaauw, Envy, and Bord’ Eau. On my visit sous-chef Freek van Noortwijk was at the helm and since a la carte was not an option (only set menus of 3, 4, 5 and 6 courses for dinner and lunch) I allowed the Chef to work his culinary magic and requested the six course.

Chef van Noortwijk started with a few snacks of smoked almonds that I bypassed and grissini’s with fresh chick pea cream.

The amuse bouche of fresh salad with Dutch shrimp, cabbage,turnip and spring onions with cream of cauliflower, kaffir lime, curry and green apple was a terrific, light and refreshing start.The lively tartare of salmon with varieties of beetroot, horseradish cream, watercress, herring caviar and shallot rings was my first course. The exquisite combination of flavors melded beautifully.

A second course of sea bass on bread crust, variety of fennel and sauce of Pernod had a nice delicate texture. It was followed by pasta shell with cubes of smoked eel, cream of Jerusalem artichoke, salcornia and bread crumbs. The smoked eel permeated the sauce making it not only memorable, but my favorite dish of the tasting.

Thigh of chicken with parsnip cream, anise mushroom, capers, beurrenoisette and a crouton of sourdough which was cooked perfectly was flavorful. For the main course, I was served a Hoisin glazed cheek of veal with spicy bean salad, rice cracker, bok choy and sour cream. Veal cheek has an excellent soft texture and the spiciness was enough for my palate to handle. More heat can be added if requested.

The Chef was accommodating to my request of five savories and one sweet for dessert. He prepared a variety of mango with white chocolate cream, Thai basil ice cream and coconut crumble. The combination of sweet and sour was excellent and the right ending for this meal.

The sequence of courses in my tasting was harmonious and the wine pairing that I requested went perfectly. High quality cooking, yet reasonably priced for a restaurant of this caliber. This was one of the cheapest meals I’ve had in Europe, six courses (60 euros) along with the wine pairing totaled to $104!

Chef van Noortwijk’s talent in the kitchen did not disappoint and exceeded my expectations. The flavor profile in each dish combined with fresh local ingredients was masterful.

Wine Pairing:

Since it was Monday, Daalder was not busy and the server was able to pay a lot more attention to me. Service was relaxed, friendly and unpretentious. Even Chef van Noortwijk, though he was busy prepping for dinner service, was still able to stop by my table a few times to chat.

Daalder is a tale of two restaurants. From the outside it looks like an ordinary bistro blending with the rest of the neighborhood. Its long blond wooden bar, uncovered tables paired with hard wooden seats in the front gave a homey vibe where one can get a drink or garb a quick bite to eat. Towards the back of the restaurant, behind the bar, the setting changes a little. There are cloth covered tables with neatly arranged silverware to go along with comfortable padded chairs. Its white washed walls are decorated with several paintings. A large colorful peacock painting on top of the open kitchen looks out toward the dining room completes the interior.

Highly rated by Gault Millau and other media outlets, my meal at Daalder is comparable if not better than other top rated restaurants that I’ve been to. There is serious talent here that is highly underrated and fails to be recognized by the Michelin Guide. On their home page the restaurants goal is to become “the simplest ‘Michelin Star Cafe’ in the world”. Hopefully they can get one this year, as it deserves one.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication set to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other folk even if their condition appears to be the same as yours.

Bord’Eau **

Bord’Eau
Nieuwe Doelenstraat 2
1012 CP Amsterdam, Netherlands
+31 20 531 1705
Official Site

De L’Europe Hotel in the center of Amsterdam is one of the most luxurious accommodations in the city. Owned by the Heineken family and made famous by Alfred Hitchcock when he chose the hotel as a location for his film Foreign Correspondent. It also houses the two Michelin star restaurant Bord’Eau.

Opened in 2012 Bord’Eau received its first star after only a few months in operation, then the second star a year later. In two years the restaurant propelled to gastronomic feat, accomplishing that which is rarely done.

Bord’Eau is located in the lobby of the hotel, its contemporary designed dining room has evenly spaced tables covered in white cloth to match with comfortable ivory padded chairs.Gold rounded plates hang above, filling the low ceilings, while the walls are adorned with metallic gold. There are windows sizeable enough to provide plenty of natural light in the room. Sets of two top tables by the windows overlooking the Amstel River is preferred seating if available. There’s also a private dining enclosed with glass cases that display an array of bottled wine.

The restaurant offers two set menus, a five course for 98 Euros and the six-course for 10 euros more. A la carte is also available but on my visit I had the six course tasting.

My meal began with a cup of strong flavored duck broth with added spices that I found pleasing. Following the broth were a crisp, sweet and salty lobster canapé and a sour, yet alluring, oyster with red wine canapé.

Tasting Menu:

Afterwards a smooth and creamy foam of risotto, truffles and egg yolk was served. Tartare of veal, caviar and marrow that was simply sublime was next. A combo that is always wonderful.

My first official course was beetroot baked in salt and crust with wasabi ice cream, an interesting marriage of Asian flavors. The fresh vegetables and the cold temperature from the ice cream was ingenious. A big piece of succulent scallop with cream of artichoke and black truffle was the next course. The sweet deep sea flavor of the scallop and earthiness of the generous shaving of black truffles was immaculate.

Langoustine with jus, coconut served with tempura vegetables, and hand of Buddah was the next course. An Asian inspired dish where the langoustine was perfectly prepared with the sauce enhancing the taste.

Next was the fillet of sole and fennel, crunchy and stewed with gnocchi, zest of lemon and sea urchin sauce. The different flavors profiled in this dish worked in harmony with one another.

The lone red meat on the menu was the Duck a la Royale with young turnip and salted lemon that was too salty if eaten by itself. Head sommelier, Dennis Apeldoorn, was genius in pairing Austrian St. Laurent wine that reduced the saltiness and turned it into an enjoyable dish.

The dessert was a piece of art and visually stunning. Crystallized sugar, in the form of a green apple where the inside was made of green apple sorbet shaped to replicate the apple core. Even the seeds where made of chocolate! It sat on top of caramel and walnuts. If there was a perfect ten dessert this would be it. This alone highlighted the tasting menu.

Along with my tasting I added the wine pairing for 78 Euros that Dennis Appledorn paired with each course brought out an additional level of taste. The wines are predominantly French which was fitting for this restaurant.

This was a fantastic meal, as the dishes were sophisticated as well as well put together. The man responsible for the kitchen is Executive Chef Richard van Oosetnbrugge. He previously oversaw Restaurant Envy in Amsterdam before being tapped to handle all of De L’Europe Hotel eateries. His French cuisine, using local ingredients, at Bord’Eau has earned him the GaultMillau Chef of the year in 2014.

Like any fine dining in Europe the service is professional, a bit uptight but welcoming. The staff were friendly and I liked the fact the maître d recognized that I was a solo diner and provided reading materials while I waited in between courses. The service matched the food and made my dining experience at Bord’Eau an outstanding one.

Wine Pairing:

Visitors come to Amsterdam for the famous canals, architectures and even the Red Light district. As far as being a fine dining destination, it’s still not there. It has plenty of good restaurants and the ethnic food scene rivals that of New York City. What it lacks is fine dining that will put it on the map of gastronomy. With the emergence of Bord’Eau this restaurant might actually do that.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing preassigned to treat few ailments. What do you have to view about cialis vs viagra? When you buy remedies like Levitra you should ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

De Librije ***

De Librije
Broerenkerkplein 13-15
8011 TW Zwolle, Netherlands
+31 38 421 2083
Official Site

With the exception of Paris, most of Europe’s top eateries are located outside of the main cities in towns that you’ve never heard before. Traveling by train or car in order to get there is required and staying overnight at a hotel is almost mandatory. The Netherlands is no different. De Librije, arguably the finest restaurant in the country, also happens to be located 75 miles away from the capital Amsterdam in the city of Zwolle.

The restaurant is owned and operated by Chef /Patron Jonnie Boer and his wife Therese who serves a dual duty of sommelier and the Lady of the house. The couple met while working in De Librije and in 2002 they became the proud owners. Chef Boer began his career here as an apprentice in 1986 and for more than 20 years he has elevated De Librije to culinary stardom. Under his watchful eyes the restaurant was awarded three Michelin stars in 2009 (one of only two in the Netherlands) and has held it ever since. It’s consistently voted as one of the best restaurant in the world every year. Along the way he became one of the country’s most decorated chefs and a leading figure in Dutch gastronomy.

De Librije is housed in a 16th century monastery located in the middle of Zwolle. On my arrival I was welcomed with a friendly reception by one of the managers. He then led me through a short curved hallway, passing by the kitchen, and in to the luxurious dining room where my table awaited me. The airy dining room that can seat up to forty guests is designed with tall ceilings, partnered with large windows that provide plenty of natural light. The tables paired with high back black velvet seats are spaced perfectly. There is enough room for a conversation with out over hearing the neighboring diners. And in the middle hanging high above is a rustic crystal chandelier that serves as the centerpiece of the room.

As I perused at the menu I was served with a fermented tea that aroused my palate from all the flavors touching my taste buds. I had already decided for the eight course tasting for 185 Euros. The concept allows guests to choose four dishes and the kitchen will handle the rest.

To start was the amuse-bouche of shrimp and oysters that were both raw, served in a bowl that replicated the sea. There was also an anchovy crisp plated on the fish skeletal. A lovely presentation on both dish and the flavors of the North Sea. The next amuse-bouche was beef tartare and oyster, a signature dish of the restaurant that was assembled on top of my hand. Made with chive cream, lettuce, beef tartare, oyster, oyster cream, potato puffs and an oyster leaf all on top of each other were combined elegantly.

The first course was smoked mackerel with turmeric, tulip bulbs and goose liver that Chef Boer himself brought to my table. The dish was vibrant and colorful, with a lovely smoky flavor to match. Then followed a meaty piece of langoustine with vanilla kombucha and pickled vegetables that was processed in the restaurant. It was well balance and a bit acidic to my liking. Served in between the first two courses were warmed multigrain bread with goat butter.

Next was the sweet water perch with spices oil and mustard seed which had great depth and was properly supplemented with bitterness from the vegetables. The delicious bounty of the North Sea and its oceanic essence was on display in the following course, sole with beurre noisette, immature juniper berry, Jerusalem artichoke and crabs. There were a number of ingredients in this dish that went well together brilliantly.

After several seafood dishes, the next few courses were red meat. First up was sweet bread in BBQ pineapple and peanut sauce with miniature shrimp. This intricate combination was interesting. Next was the pigeon prepared in various ways that was perfectly cooked and made with star anise, white pepper, and kohlrabi juice which showcased a delectable variety of texture.

The Epoisses made with acid-curd cheese from the Bourgogne, rabbit kidneys and potato juices was similar to a cheese course. The texture was slimy but bearable and the pungent taste subdued the gaminess of the rabbit kidney.

The transition to sweets began with chocolate and cheese, a combination that complimented each other. Then came the solidified rice pudding with beet root liquor, orange, and coconut. The crispy, sweet and tangy taste was enjoyable. The sweet Thai green curry with mango, pineapple, and ginger beer was a killer fusion of sweet and spicy taste and the star of all the desserts. There were a few more sweets that followed, a yogurt and chocolate mint served on top of a rock and chocolate kisses in Maggie boxes, and finally dried orange with mascarpone to clean the palate ended the tasting. A parting gift of edible joint was very clever and fitting.

I did not bother for the wine list and instead requested the pairing that included wines that Theresa fermented herself. Each wine was properly designed to enhance the flavors of each course.

Growing up in the area, Chef Boer is familiar with the regions seasonal bounty that inspires the cuisine at De Librije. Each course in my tasting was exceptional and the richness of Northern Holland is on display in every plate. The technique in combining numerous components together to create multiple flavors was skillful. The absence of foie-gras, caviar and other luxurious ingredients that are commonly seen at three star restaurant were not missed.

Along with De Librije, the Boer’s also own two Michelin starred restaurant Librije’s Zusje and Librije’s Hotel within walking distance from each other. They know the importance of service. On my visit, Theresa was present in the dining room and her personal touch of hospitality was felt. She provided the guest the menu and answered their questions if there was any, then stopped by each table more than once to make sure each guest were well taken care of. This type of four star service trickles down to the young staff. In the beginning they were a little uptight but as the meal went on they adjusted and were more relaxed. In turn it made for a fun dining experience for me. Service was flawless, the dining room was patrolled every so often while the rest of the staff monitors each guest out of sight.

Wine Pairing:

Every eatery that I’ve visited in Amsterdam the staff never failed to mention De Librije as the nation’s premiere restaurant. After visiting, it is something that I will not argue with. I, myself, had a memorable meal there. From getting to the restaurant, walking through the charming street of Zwolle, to the actual meal, savoring each dish and up until the train back to Amsterdam was an experience that I can do all over again. De Librije is a restaurant that’s worth a special journey.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing prescribed to treat few ailments. What do you have to regard about cialis vs viagra? When you buy remedies like Levitra you should ask your dispenser about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may turn on erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other men even if their condition appears to be the same as yours.

Snooth Selects: Summer 2014 Seminar Series for the Trade May 8, 2014

By Ronica Legette

image (6) In the stark whiteness of Studio 450 eight long tables for two have been set up with numbered placemats, each with nine glasses filled with various white and red wines. A small plate of hors d’oeuvres and a wine tasting booklet completed the setting for this daylong event of tastings and seminar.

Hosted by Snooth’s Editor in Chief, Gregory Dal Piaz, only the wine connoisseurs’, bloggers, and writers have been invited to this rare event. Wines from Chile, Spain, and Loire Valley were represented in the 4 hour long seminar. Guest speakers held presentations on not only the history of the area of the wines being tasted that afternoon, but what made the wines unique to their region, from climate to the wine-making process.

The seminar began with Wines of Chile. Tastings of Chilean wines were interesting, both the whites and reds, they were some of the most creative out of all. From the Elqui Valley to the Andes Mountains, we were able to taste and learn how climate affected the wine making process and made these regional wines distinctive. Lots of spice, some more than others, along with the use of vegetables, like bell peppers made many of these wines a sensation on the taste buds. Personally, I found the red wines more to my liking than the white wines.

Some wines presented were the Mayu Carmenere-Syrah 2012, a lovely barbeque wine that is well-balanced. The young and light Casa Silva Cool Coast, Sauvignon Blanc 2012 and the Tectonia Bodega Valcnes de Chile Pinot Noir from Bio-Bio Valley which were both memorable. The most expensive of the wines at $55 was Colchagua Valley’s (Luis Felipe Edwards) LFE 900 Malbec 2010. Dark colored, full-bodied and spicy, it maintained a long finish.

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After a 30 minute break the next presentation was Spain, particularly the Ribera Del Duero area. Nearly nine wines, all tempranillos, were tasted. Each one was remarkably different from the next and all were great. This was my favorite presentation by prolific speaker Roger Kugler.

Vinedos y Bodegas Garcia Figuero, S.L., Figuero Roble 2012, is a perfect drinking wine. The Portia Crianza 2009 and O. Fournier, S.L. Alfa Spiga 2006, as well as the Trus Reserva 2006 and Vina Arnaiz S. A. Vina Arnaiz, were great wines and a must to try. One of the best was a Vina Mayor Reserva 2008. This award winning wine was rich and full-bodied with a clean finish, a perfect dinner wine.

Vouvray, Loire Valley Wines were presented after another short break. Unfortunately, these wines were quickly rushed through so as not to take away from the party that would be continuing from 5-8 pm. Mr. Dal Piaz himself presented these exclusive 100% Chenin Blanc wines. I particularly enjoyed the Louis Armond Vouvray 2011 and the Thierry “Tuffeau” Vouvray 2011 these were absolutely delicious. Served with an array of cheeses and fruits, each wine burst with flavor after some were eaten along with them.

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The Champagnes, Foreau Vorvray Brut 2008 and Monmousseau “Ammonite” Vouvray 2012 were dry, very crisp, and after eating fruit, it was well balanced on the palate. Surprisingly, certified organic wine Francois Pinon Vouvray NV was presented. Darker than most of the Chenin Blancs it was equally on par with the previous wines offered.

After the seminar, we were directed to go downstairs to the Tasting party were not only the wines we had just tasted were available, but a few that we hadn’t. Again, hors d’oeuvres of lamb meatballs with an orange zest and red sauce, lightly spiced miniature empanadas and potatoes with a unexplainable sauce over it, as well as an herbed flat bread was provided. Various cheeses, dried and fresh fruits, and crackers were also available to eat along with the wines that were being served. Added to the tasting party were Empire New York and a couple of Hudson Valley wines.

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Snooth Wine Seminars/Tastings are fairly new and are sponsored by some of the wineries and only given once to twice a year with hopes of gaining more interest. The wines presented on this day were all very good and with a median of $20 to 25, the costliest wine being only $55 gives even the novice wine lover the ability to try a bottle or two. Each wine was chosen with care and I enjoyed not only the wines themselves, but the education that was presented by the speakers who were both passionate and informative.

To Learn more about Snooth go to www.snooth.com

Ronica Legette is an independent and a contributing writer for rayspicksnyc.com
Twitter: @RL_IRRomance

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a curing set to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your pharmacist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In addition, there are some of explanations and pharmacists are mostly able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other humanity even if their condition appears to be the same as yours.

Eleven Madison Park ***

Eleven Madison Park
11 Madison Ave.
New York NY 10010
(212) 889-0905
Official Site

New York City has the most diverse food scene on the planet; here you can find every imaginable type of cuisine, from high end to casual dining. The city’s dining landscape is an image of the melting pot of its residents. Unlike other gastronomic power houses like San Sebastian in Spain, Paris and Tokyo, where their best restaurant serves local cuisine, New York City has never had a dining establishment that it can call its own. For years the top restaurant were French, Italian or Japanese but that all changed in 2012 when Eleven Madison Park transferred ownership from Danny Meyer to its Executive Chef Daniel Humm and General Manager Will Guidara. They transformed it into a restaurant synonymous to the Big Apple.

With three Michelin stars and four stars from the New York Times, Eleven Madison Park was already beaming with accolades but being on the top echelon was not enough for the duo. They had to push the envelope. They made drastic changes that were very risky, including replacing the set menus with one tasting menu that would showcase the culinary history and local ingredients of New York City and the surrounding area. The price was also increased to $225 per person making it one of the expensive in the city. They also decreased the number of seats from 100 plus to 80 in order to provide a more personal dining experience for the guest. As a result of these changes, Eleven Madison Park is recognized globally as one of the best restaurant in the world.

Located in the lobby of the Metropolitan Life North Building, the Art Deco interior of Eleven Madison Park is reminiscence of the roaring twenties. The stunning dining room and its high ceilings are supported by mighty pillars. Large windows with Madison Square Park as a backdrop allow ample natural light to enter. Wooden panels with the restaurants four leaf pattern runs throughout the space and the antique terrazzo floorings adds to the beauty of the dining room. The wooden seats with black leather to go with spacious tables are made to provide each guest with maximum comfort and relaxation for this monumental meal. There is no menu and up to the end when the printed menu is presented each plate is a surprise.

Before this epic feast begins, each guest is required to open a small envelope on the table containing a ticket and must choose an item that will eventually show up during the course of the meal. On this particular day I chose maple.

The tasting started with a small bag of smoked paprika seasoned almonds made to mimic the ones that are being sold on every street corner along 5th avenue, followed by a bite size black and white cookie that was founded here in the city. Not a bad opening act. The first official course was served thereafter.

Tasting Menu:

Scallops marinated with apple, pine and water crust, served in the shell. This was an excellent intro in preparing the palate. Then the sturgeon course was served in two parts; the first was the smoked sturgeon sabayon with chive oil served in a perfectly cut egg shell. It was a lovely combination of creaminess and smokiness. The second part was pieces of sturgeon smoked in a dome glass with a side of thinly sliced toast, caviar with cream cheese, home-made pickles and a plate of quail egg with bagel crumble. This was paired with maple soda. Everything about this dish is terrific!

Bread was snuck in between courses that came along with two types of butter, one being made with duck fat that will be used with the duck dish later on according to the server. The bread was freshly made and served at room temperature and its texture was similar to a croissant.

At the beginning of the meal I was presented with a choice of seared or cured foie gras. Choosing the first option, I was served a wonderfully seared foie gras with sun chokes, hazelnut, and solera vinegar. The buttery foie gras was well complimented by the sourness of the vinegar.

The next course was the Waldorf Salad made with fresh apples, celery, cranberries and walnuts prepared table side by one of the kitchen staff. While the apples are peeled, sliced and put together an opened book is placed on the table detailing the New York salads history. Served in a wooden bowl that when finished the top was removed, an element of surprise of granola with yogurt lay hidden underneath. At first this did not make sense, but after a few tastes this was actually a palate cleanser.

The lobster course was also served in two parts. The first is a bowl of ice with a lobster claw stuffed with lobster salad, razor clams with kale puree and sliced of pears that is both appetizing and light. The other was elegantly poached with razor clams hidden beneath a piece of kale, slice of pear and urchin foam.

Celery root with black truffle sauce and celery puree was the next course. The ball of celery root doused with truffle sauce had an earthy taste and the puree was delicious. A simple dish but very flavorful.

For the main course, I had the famous Duck that was presented whole before being brought back to the kitchen and sliced. I was served a duck broth packed with flavor to sip on as I waited. Tasty duck meat was carved handsomely; the skin was crispy and layered with herbs and spices while the inside was delicate and soft.

The restaurant had some fun with the cheese course and served a picnic basket inspired by Madison Square Park. It contained cured meat, dried fruit, figs, cheese from Murray’s Cheese store and a bottle of beer from upstate, brewed specifically for the restaurant.

The desserts were highlighted by another dish invented in New York City, Baked Alaska. It was flambéed table side before going back to the kitchen for plating. Prior to serving there was the pre-dessert course of sweet potato curd with espresso meringue and orange sorbet. Finally the Baked Alaska with rum, raisin and cranberries, portioned accordingly. It was both rich and sweet.

Just when I thought the tasting was done, a chocolate pretzel covered with sea salt was placed in front of me along with some brandy, the bottle left on the table. To end the meal a sweet version of the black and white cookie made with cinnamon was served. Before leaving a parting gift of a mason jar filled with granola along with the menu for that day was given.

Eleven Madison Park has an extensive global wine list as well as local wines. And believe it or not a $40 bottle is available. There’s also a page dedicated to wines of New York. Since I wanted the New York experience I went for a bottle of Pinot Noir from Finger Lakes that I enjoyed with my meal.

After four hours of dining, I had one of the best meals (if not the best) I’ve ever had in my life. I was also educated in “New York” cuisine, as a lot of the food that we eat every day was founded here and in the surrounding areas.

I returned to Eleven Madison Park a few weeks after with two other companions for a modest dinner at the bar. The bar has a limited menu that offers select dishes from the tasting menu and is available a la carte. Once again I had the poached lobster with razor clam and sea urchin that tasted better than before. I also had the perfectly pan seared striped bass with watercress and the earthy freekah risotto. Each dish was cooked with excellent consistency. The attention to detail, with an innovative and playfulness, was cooking perfection.

I also had the pleasure of taking a kitchen tour where I was able to go behind the scenes and witness the brigades in their whites moving in synchronized motion, seeing what makes Eleven Madison Park runs.

The restaurant prides itself not only with their food but also with their hospitality. They redefined the meaning of service, going extra mile by Googling every guest to find out more about them in order to provide the best dining experience. The staff is young, professional and without the stuffiness. It’s not uptight as most fine dining, but rather more of a personal approach with a fun atmosphere. There were different faces that came by my table and all of them very welcoming and warm.

New York City and the surrounding area have a rich culinary history that is untapped and Eleven Madison Park is leading the way in showcasing “New York’ cuisine to both locals and travelling gastronome. As a lifelong New Yorker, I am proud to have a restaurant of this stature that we can call our own.

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Farmland Trailer

FARMLAND Teaser Trailer 2014 from Farmland on Vimeo.

Most Americans have never stepped foot on a farm or ranch or even talked to the people who grow and raise the food we eat. Farmland will take an intimate look at the lives of farmers and ranchers in their ‘20s, all of whom are now responsible for running their farming business.

Through this film from award-winning director, James Moll, you’ll step inside the world of farming for a first-hand glimpse into the lives of young farmers and ranchers. Learn about their high-risk/high reward jobs and passion for a way of life that has been passed down from generation to generation, yet continues to evolve. (FARMLANDFILM.COM)

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The Search for General Tso

The Search for General Tso – Trailer from Wicked Delicate Films on Vimeo.

THE SEARCH FOR GENERAL TSO is a feature-length documentary tracing the origins of Chinese American food through what is arguably America’s most popular takeout meal––General Tso’s Chicken.

Anchoring the film is an upbeat quest, through small towns and big cities across America and beyond, to understand the origins and popularity of Chinese American food and its top-selling dish. Who was General Tso? And why do nearly fifty thousand restaurants serve deep-fried chicken bearing his name?

Using this Americanized dish and its mysterious mastermind as a lens onto a larger story of immigration, adaptation, and innovation, the film follows a lighthearted journey, grounded in cultural and culinary history, through restaurants, Chinatowns, and the American imagination. Visits to present-day Chinese restaurants spark forays into the past, guided by chefs, scholars, and the occasional opinionated customer. The film’s lively soundtrack and shadow-puppet animations contribute both whimsy and momentum, as viewers find they’re on a search to answer a deeper question: how did America’s Chinese food become so… American?(THESEARCHFORGENERALTSO.COM)

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Jean-Georges ***

Jean-Georges
1 Central Park W
New York, NY 10023
(212) 299-3900
Official Site

World renowned chef and restaurateur Jean-George Vongerichten has amassed a gastronomic empire across the US and a handful more in different continents. In New York City alone, he has eight restaurants with more openings on the horizon. His flagship restaurant Jean-Georges in Columbus Circle is in the elite group of the crème de la crème of New York City fine dining establishments.

Highly praised by the city’s dining purist and critics, this restaurant has been a three stars Michelin recipient for the past nine years and one of the select few to be awarded four stars by the New York Times.

Situated in the lobby of Trump International Hotel and Tower, Jean-Georges contemporary subdued dining room is frequented by business men and women during lunch and food buffs and guests on celebratory dinner in the evening.

The restaurant is designed with high ceilings and floor to ceiling windows that provide natural light which brighten up the dining room during afternoon service. Tables covered in smooth white table cloths with fresh flowers on top are paired with brownish grey leather seats and booths. Two alcoves, reserved for intimate dining, complete the simple but elegant interior.

French born Chef Vongerichten has worked in some of the top kitchens in France, but his travels to Asia are what developed his love for the continent’s cuisine. His experience has created a fusion that defines the character of each dish at Jean-Georges. A combination of Asian ingredients and flavors alongside with French cooking techniques are both innovative and creative.

Jean-Georges haute cuisine is both light and flavor packed. The use of heavy cream that is associated with French cuisine is replaced with savory sauce that brings an exotic taste to each plate.

Having visited Jean-Georges a few times, I was able to sample numerous items on their menu. The dishes are carefully crafted and the kitchen’s attention to details is immaculate. To start, their Peekytoe Crab Dumplings swimming in Myer Lemon juice was flavorful! Succulent pieces of crab meat went well with the Meyer lemon juice sauce. There’s also the Sea Scallops with caramelized cauliflower and caper-raisins emulsions. The scallops were adequately seared and the caramelized cauliflower had a nice texture and combined with the emulsion became a successful union.

Fish dishes like the Sea Trout draped in trout eggs with lemon foam and olive oil was enjoyable. The light taste of the trout was flavored by the subtle saltiness of trout eggs and balanced by the lemon foam. The Hamachi Sashimi was so fresh, its smoky buttery taste married with the distinct flavor of the avocado and the bitterness of the radish making this a stellar dish. Black Bass crusted with nuts and seeds, sweet and sour jus had a balance of texture and flavors. The bass was cooked perfectly and beautifully complimented by its sweet and sour sauce.

A dish that caught my eyes was the Foie Gras Brulée with fig jam. This was an exceptional dish. It showed the creativity of the restaurant. The buttery foie gras that was caramelized tasted equally as good as it sound. While the Sesame Crusted Foie Gras might not be on the same level as the aforementioned, the nuttiness from the sesame crust was enough to make it a worthwhile dish.

The hearty Japanese Risotto with porcini marmalade was less creamier than an average risotto and very light. This dish is a classic example of the East meets West cuisine at Jean-Georges. Licorice Braised Sweetbreads were nicely cooked and the baby carrots, ginger and shiitake mushrooms gave it an additional earthy flavor.

Entrées like the Colorado Lamb with smoked chili glaze, broccoli rabe and pistachios and The Duck Breast topped with cracked Jordan almonds, amaretto ju and foie gras were both carved table side before serving. There were a lot of elements on both plates that complimented each other perfectly. Lamb meat was tender and clean, while the duck breast was moist and soft. Both dishes were full of flavor.

The restaurants greatness continued with their desserts. Here the guests were allowed to choose one base ingredient to create four kinds of desserts. I selected the Caramel that consists of a gelée, crème brulée, ginger bread and strudel as well as the Citrus that was made up of sorbet, crème caramel, apple confit and torte. None of the two quartet are less than the other and both put an outstanding sweet ending to my already remarkable meals at Jean-Georges.

There are several dining options at Jean-Georges, for lunch there’s a $39 two course ($19 for each additional course) and a $148 tasting menu. The two courses was an affordable way to experience a restaurant of this caliber. Dinner on the other hand is more expensive, $118 three course pre-fixe plus desert and two kinds of tasting menus valued at $198 each. Both lunch and dinner menu are identical, though serving size in the evening is slightly larger.

Dessert:

Their predominantly French wine list is impressive with reasonable prices. You can get a bottle of both red and white below $80. Wine by glass is offered at price point and average about $14 a glass.

As a member of the Relais & Chateux you can expect a luxurious experience. From the minute you walked in you are pampered by its professional and knowledgeable staff. Service is formal, typical of a fine dining establishment were the servers are engaged to a certain point. They know when it’s time to leave the table and let you savor the moment.

At Jean-Georges guest are guaranteed a stellar meal whether they are paying for a $39 lunch or an $118 dinner. In my visits there was no drop in level of the food and service from previous ones, their consistency is second to none.

High quality ingredients and creative flavors are jammed into dishes that can only be found in this restaurant. When paired with impeccable services it makes this fine dining venue a gastronomic destination.

For individuals who are ordering medicines online, there are several significant factors that must be considered. Internet is an ideal practice to get medicaments. Several medicaments are antifungal medicines. There are at least some medicaments for each sicknesses. Levitra is a medication prescribed to treat few ailments. What do you have to consider about cialis vs viagra? When you buy remedies like Levitra you must ask your druggist about viagra vs cialis. Many drugstores describe it as viagra or cialis. Many probably sure the forcefulness of Levitra is well documented. In supplement, there are some of explanations and pharmacists are as a rule able to pinpoint your problem through biological tests. Ordinarily the treatment options may include erectile disfunction medicaments or counseling. Your generic is for you only. Never give your drugs to other people even if their condition appears to be the same as yours.

Rays Picks NYC

Daalder

Bord’Eau **

De Librije ***

Snooth Selects: Summer 2014 Seminar Series for the Trade May 8, 2014

Eleven Madison Park ***

Farmland Trailer

The Search for General Tso

Jean-Georges ***

Open A Beer Bottle With A Kick

History of the Buffalo Wing