CULINARY COLOR: The Foodies
are now into their third month of reviewing the area’s
fine restaurants. It has been a colorful spectrum of culinary
quality. We’re having a blast. A quick look back reveals
three of the first seven dinner reviews we’ve done were
at “Indigo,” “Red” and the “Blue
Room.” As we continue our journey looking for a pot
of gourmet gold at the end of the restaurant rainbow, please
come along with us. And if you find a dining place on Long
Island named “Orange,” “Green” or
“Mellow Yellow,” send us an email.
STARBUCKS: If every place was as friendly
and as easy-going as our Village Starbucks, the world would
be so much better off. They know you; they greet you and if
you’re a regular, they have your favorite drink waiting
for you. It’s just about the most comfortable place
for a cup of your favorite brew. Stop by, spell a word or
two, check out the music, try a new drink, just hang out and
say hi to the gang and tell them The Long Islander Foodies
sent you.
JAZZY WAITSTAFF WANTED: Word has it that
Trattoria Grasso is looking for experienced waitstaff. The
wonderful Cold Spring Harbor fine food and jazz location should
attract the best servers in the area. Gail Grasso’s
highly rated place swings in the summer with the jazz of Ernie
Byrd and the food of chef Tony Canales. What could be bad
about working in this unique upscale eatery while listening
to Ernie and friends sing the blues?
86 NEW YORK: The kids are sick, the weather
pathetic or one of you is waiting for that overseas business
call, so you’re stuck home and the ritual Saturday night
dining experience has to be put on the shelf. Wrong! Just
pull out your box of 86 New York and pick one of the recipe
cards from the city’s finest restaurants including:
Spaghetti Carbonara in 25 min from the Union Square Café;
Guinea Hen Casserole from Daniel (Boulard), 60 min; The Tribeca
Grill’s Seared Sea Scallops with asparagus, mushrooms
and sweet onions, 15 min; Asia de Cuba’s exciting Tunapica
(20 min); Tao’s Tataki Beef with Asparagus and Shiitake
(20 mins). It’s fun in a box and a wonderful way to
experience some of Manhattan’s best while playing house.
Try Cafe Boulard, Artisanal, Calle Ocho, Relish, db Bistro
Moderne and many more — 86 in all. $29.95 (plus shipping)
at www.86recipes.com.
CORN FLAKES: Modern cereal was created by
the American Seventh-day Adventists. In 1860, the vegetarian
group formed the Western Health Reform Institute which was
soon renamed after its Michigan location to the Battle Creek
Sanitarium, where they manufactured, promoted, and sold wholesome
cereals. In 1906, Dr. Will Keith Kellogg, a Seventh-day Adventist,
founded the W.K. Kellogg Foundation to improve the vegetarian
diet of hospital patients. Boiling wheat while searching for
a digestible bread substitute, he left a pot to stand and
soften. Upon rolling out the wheat and permitting it to dry,
Kellogg observed each grain was a large thin flake. Kellogg
had invented corn flakes. He founded the Battle Creek Toasted
Corn Flake Company in 1906 and introduced Rice Krispies in
1929. The rest is pop culture… snap, crackle and pop
culture.
CHEESE FOR GRILLING: According to our favorite
Manhattan cheese emporium and restaurant, Artisanal Premium
Cheese on West 37, the perfect cheese to top a burger with,
must stand up to the intense, smoky flavors that grilling
imparts. It also has to melt! They recommend a mild, nutty
Swiss cheese or a Cheddar which brings a welcome bite, adding
color and flavor. But like them, we’re truly nuts for
the salty twang of blue cheese on top of homemade burgers
made on the grill. Try your favorite and let the Foodies know.
Send news of the food world to Foodie@LongIslandernews.com
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