|The statue of liberty is in the background...|
Wednesday, December 29, 2010
Tuesday, December 28, 2010
Lynn and I went into Brooklyn (yet again) this time to visit the Red Hook area. We mainly concentrated on visiting locations on Van Brunt street. One of the locations was Fort Defiance where we had a late afternoon Manhattan made with the old school Old Overhoot brand. We were the only people in the restaraunt/bar but with the drink and the general coziness of the place we felt very comfortable. We had just eaten at the Hope and Anchor a block or so away so were were not terribly hungry.
However, some of the invnetive tasty offerings on the FD menu like Grilled baby octopus with black olive butter & shaved fennel as well as Buttermilk fried chicken sandwich with lettuce, pickles, & lemon aioli will bring us back as will some of the great cocktail offerings such as the Bourbon Milk Punch...
Monday, December 20, 2010
This is the year that we came to be really exposed to and appreciative of Argentian wines. Truth be told, they are easy to appreciate and we have come to enjoy Malbec which we had initially had a hard time warming up to properly. Our latest discoveries are wines from the Bodega Elena De Mendoza line which are among the most appealing wines we have tasted this year.
As with many of our wine experiences we tend to think of them in cinematic terms rather than the typical, and in our mind, rather tired venacular of wine critique (fruity, bold, chocolate, manure, grass,etc).
The Malbec we had was straightforward and sensual with a raw quality that made it almost confrontational in it's unfolding. It reminded us of the great and controversial (at the time) Last Tango in Paris...
The other red, a blend of Malbec, Syrah and Bonarda seemed to have the macho, cowboy quality that Argentina has become associated with. This red would pair well with any of the Sergio Leone spaghetti western particularly A Fistful of Dollars...
Sunday, December 19, 2010
Need a Holiday gift for the Don Draper (Roger Sterling) in your life? How about the Four Seasons Book of Cocktails?
A warm, elegant book The Four Seasons Book of Cocktails (Sterling) has a two fold mission one to enable the home mixologist to replicate some of the sophisticated cocktails found at the venerable Four Seasons and second, and more interesting, to apparently act as a kind of primer to building a first rate home bar and gathering techniques to make a great drink. There is talk about some of the fundamentals of making a great cocktail like what kind of ice to use (cubed-crushed ice can dilute the drink's potency), but there are also fascinating tips about how to "float" and "layer" drinks such as a pousse-cafes style drinks.
The Four Seasons Book here has a crisp, easy to access layout in the interior and a sharp looking exterior that makes it look as handsome as the picture of the Four Seasons inside. Very cool and easy to imagine on the bookshelf of Don Draper's office (or more likely Roger Sterling)...
Friday, December 17, 2010
A great and timely Christmas present is Punch: The Delights (and Dangers) of the Flowing Bowl (Perigree) written by spirits historian and archivist David Wondrich. Punch chronicles the history and development of, well, Punch, particularly the alcoholic variety which was particularly popular in Europe from the 1600's well into the 1800's. Mr. Wondrich mentions that in nearly every significant account of day to day life in the 18th and 19th century there are mentions of Punch at some point. Many of the great English language authors (Defoe, Byron, Coleridge, Dickens) made reference to it in their work.
Mr. Wondrich's book also traces the eventual downfall in Punch's popularity mainly having to do with the lack of large amounts of free time that could be devoted to enjoying punch at a leisurely pace. If Punch makes a comeback there is no doubt that Mr. Wondrich's book will have a lot to do with it; perhaps this is the next frontier for mixology geeks since the antiquarian cocktail revival might be moving into a new phase. There are plenteous punch recipes in this work and most are complicated and fussy enough recipe wise to be gratifyingly challenging to a cocktail geek.
Wednesday, December 15, 2010
We finally got around to going to the Dressler in Brooklyn (the quote at the top of our masthead is from Dalia Jurgensen who besides being an author is also the pastry Chef at this restaurant). and were blown away in a small way. Why in a small way? Well, the pleasures of the place were subtle so as good as the food was it was a series of small pleasures that made the experience so sublime. First off, there was the waitress who was attentive and tuned into us and who had an interesting looking leather apron draped around her torso.
Second, we were seated at a very attractive and singular booth where the two diners faced each other almost like Cary Grant and Eva Marie Saint did in North By Northwest. This seemed to be a one of a kind booth in the restaurant which made us feel particularly appreciated.
Things just continued to be great with a nice Pimm's Sicilian Cocktail (Pimm's, Blood Orange Liqueur, Fresh Lime and Fresh ginger) which proved to be a nice, warm (but not overpowering) drink for a cold winter's night. Lynn had the venison special which was as buttery and flavorful as any great piece of Fillet Mignon (for instance); my grilled octopus was succulent as was my warm artichoke salad which had the perfect amount of lightness and heft. Lynn ordered an otherworldly pumpkin cheesecake whipped up by our favorite pastry chef Dalia which finished off an impressive evening of memorable, but not over the top, dining.
Monday, December 13, 2010
James. This experience rates as one of our most memorable dining experiences of the year. For one, the place had the best and most creative drinks we have ever sampled and, by extension, the best bartender we have ever had the good luck to cross paths with; a tall gentlemen named Brendan with a Civil War General's beard and a sure touch with a cocktail shaker.
The food was also out of this world; particularly the Duck Sausage (that Lynn had as part of her meal) which had the great flavor of pork sausage without the heaviness associated with more traditional types of sausage. I had two heaping platters of Malpeque Oysters (with Bloody Mary Hot Sauce) which had a great combination of sweetness and brine; but I was also tempted by other items on the menu like the Steak and Eggs with Choron sauce as well as the Lemon Ricotta pancakes.
Our waitress with an odd tattoo of a circle with a slash through it was charming and warm which helped us feel particularly great as the weather was horrid outside. Lynn and I eat at a lot of places that are great but would not necessarily seek out again; this is not one of those places...
605 Carlton Avenue
Brooklyn, NY 11238
Thursday, December 9, 2010
Wednesday, December 8, 2010
|The other half of "The Beakman Boys" Josh Kilmer-Purcell poses with Mark|
Lynn and I went up to Sharon Springs, NY last weekend to see the Victorian Christmas Celebration spearheaded by Dr. Brent Ridge and Josh Kilmer-Purcell AKA "The Beakman Boys" whose experiment in promoting forward thinking with regard to agricultural arts and emphasis on local craftsmanship has yielded a book, The Bucolic Plague, an account of their transition from slick Manhattanites to upstate NY resourcful types as well as a TV show on the Planet Green channel.
We had a great time, the guys were very nice and cordial to all participants. The cold tempatures helped everyone get in the mood and the generous pouring at the nearby American Hotel took care of the cold and helped everyone get into the spirit.
Wednesday, December 1, 2010
Lynn got a copy of a wonderful new book by a young author who seems destined for an interesting career. The book, The Black Squirrel Ball: A Samantha Cummings Mystery reminds us, for some reason, of the great old Nancy Drew/Hardy Boys series (if for no other reason than the catchy title). In any event, embedded within the mystery is a nice recipe which is as follows:
Blueberry Pudding Cake
2 cups of blueberries
Juice of ½ lemon
¾ cup of sugar
3 TBSP butter (room temp works best)
½ cup milk
1 cup flour
¼ cup sugar
1 TBSP cornstarch
¼ tsp salt
1 cup boiling water
Put blueberries and lemon juice in the bottom of a well greased baking dish.
Blend butter sugar, milk, flour, and baking powder. Spread over blueberries.
Combine sugar, cornstarch and salt; sprinkle over batter.
Pour 1 cup of boiling water over the top of the mixture.
Set baker on or on cookie sheet and bake at 350 for 1 hour. Serve warm plain or with !
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- Mark and Lynn in and around Red Hook in Brooklyn.....
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Links of note from M & L...
- I (Mark) have written for The Christian Science Monitor, Clear Magazine, Picture Magazine, Film Score Monthly, Dan's Papers, Rue Morgue, In Flight USA and a lot more publications that I can't remember.... My wife Lynn was a model with the Ford Agency and her photography has been featured in most of the publications I have written for...