Gone Girl Menu

The time has come to host the first Manhattan chapter of the Astoria Book and Supper Club.  I am all ready to host and cook for my dear 'club members'.  I thought the book Gone Girl would be a great first book.  I do like to host a book that takes place in NY, it gives me more inspiration.  

Funny thing: when I read the book I was in the process of packing for my big move to the city (and in with Darin), and the fact that this couple's lives fell apart after they left Manhattan freaked me out a bit.  Hehehe...The book was totally creepy and suspenseful, and I could not put it down! 

Without further adieu, here is the menu with allergy friendly notes for my allergic friends out there!

Course One:

Frito Pie: Cheesy chicken chili baked over fritos and topped with onion, cilantro and avocado

(GF and can be made dairy free)

Course Two:

St Louis BBQ Spareribs with pickled cucumbers

(dairy, gluten and shellfish free)

Course Three:

Lobster Tail Thermidor with Haricot Verts
(can be made gluten and dairy free, plus with chicken thighs for shellfish free)

Course Four:

Crepes (GF and can be made dairy free)

Fillings: Chocolate Hazelnut Mascarpone with seasonal fruit and whipped cream

Dinner will be served at 7:00PM
Saturday, September 26th
The price will be $45 and BYOB

Being an Astoria Ex-Pat

So it's been a little over 3 months that I've been living in Manhattan.  Life goes on and life's been very good, and the only time I can really feel the change is when I go back to Astoria.  I notice that my body starts to relax.  It starts in my shoulders and ends in my mind.  I'm not home, but I feel at home.  I'm comfortable in my surroundings and I know what I'll find around each corner.  I'm not surrounded by millions of strangers, and I know people!  It's a nice place to visit and I'm very happy that I can come back whenever I want, like tonight when I go watch the fireworks, one of Astoria's best kept (not so much anymore) secrets.

I visited Astoria this past Friday, and got to do one of my favorite things: leave work with my partner/mom, Lenore and go grab some Mary Pickfords at The Astor Room.  We both love this place, and it's the best way to unwind after a long work week.  Sitting at that bar and listening to some live jazz transports you somewhere: a place you want to be all the time!  After our drinks and DELICIOUS bacon bar treats, we head over to Mars Oyster Bar, where we were joined by my Dad.

I've been to Mars a few times (the east village, ha), and I have always enjoyed it, but this last time, I REALLY enjoyed it.  They are definitely firing on all cylinders, and the food was just perfect.  We tried a lot: the fried spearings, the cod croquettes (these were probably the best I've ever had-great flavor and texture), the lobster roll, grilled octopus, gnocchi in a cream sauce with lobster (evil and delicious) and to finish, chocolate ganache.  We sat outside, the wine was crisp and the food was comforting and elegant at the same time.

Cocktails and bacon at the Astor room and then wine and small plates at Mars: DO THIS!

On a side note, The Astoria Book and Supper Club will be back this September, when the Manhattan Chapters will begin!  So it's time to reread or finally start reading: Gone Girl.
Another side note: the move was totally worth it ;)

My Astoria Love Letter

I'm sitting at my desk on this cold, snowy day and I'm thinking about Spring.  About my new beginning that will take place with Darin in the East Village.  This will be the first exciting new chapter in my life in ten years that will not include Astoria.

Why do I love Astoria?
Astoria gets me and has always been there for me.  I have always felt safe and I have never felt bored.  It's proximity to my family, friends and the other boroughs is just more icing on the cake.

I love the diversity you find here, and I love that I can hear at least 3 different languages being spoken as I walk down the street.  I'll miss my morning walks down Steinway, passing men reading the paper with their morning hookahs.  Being surrounded by diversity teaches you understanding and acceptance.  This is one of my favorite things about Astoria. 

Then there's the food.  So much food, so much authentic food!  I'm a good cook, or else I wouldn't have started the Astoria Book and Supper Club, but much of what I've learned about food in the past ten years I owe to Astoria and it's melting pot of flavors.  The options are basically endless, and I believe you can find any cuisine or ingredient you are craving.

There is an old world charm about Astoria that will be missed (although I have also witnessed this in the East Village/Alphabet City).  While there is a definite 'hipster movement' happening here, I know that Astoria will never lose it's 'rough around the edges' charms.  It will just be Old School Cool, and I'm already looking forward to all my visits back.

This February marked ten years that I'm here.  I've been nostalgic about those first couple of years here, and I have definitely forgotten about some of my old haunts.  I was just 25, and absolutely loving Pita Pan, Thai Pavillion and Brick.  We loved eating at Cup (what is now Tacuba and has been so many other places over the years).   I went to THE Beer Garden every Wednesday with a bunch of friends for something we called 'All-Star Wednesdays'.  I did stupid things.  I always have felt safe here.

My two favorite Greek restaurants have always been Agnanti and Taverna Kyclades, of course.  Christos has always been my family's go to for birthdays.  The now closed Stove was mine and my friends favorite Sunday brunch spot.  Our favorite wine shop is and will always be Off The Vine, owned by two of my favorite Astorians, JP and Angela.  There was a big restaurant boom that started about 6 years ago and is still going strong.  Some of my standouts were and are: Mundo, Ornella, MP Taverna, The Astor Room, Bambino (I way heart you), Vesta and Pachanga Patterson.  Oh Pachanga.  I have had plenty of great and special meals there, but the greatest was me and Darin's first date.  We went to Pachanga and then had Root beer Rye cocktails at Sweet Afton.  We love going and reliving that date over.  Our other date spot has become The Thirsty Koala, what a friendly group of people running the place, and the food and prices are both great.

I love Astoria all year long, but my favorite time of year is spring and summer.   We Astorians love our avenues to be an expanse of outdoor eateries and watering holes (see ya sidewalks) and we have wonderful parks.  I love Socrates with it's amazing artwork, view and farmer's market.  Then there's one of my favorite places ever: Astoria Park.  What a special place.  A great place to jog and walk through, to have picnics in, to sunbathe at and to just get lost in that great view of our busy city.  My all time favorite thing about Astoria Park is the pool in the AM and doing laps with some really great people.  What a wonderfully therapeutic way to start your day,  I'm going to miss this summer tradition immensely.

There have been so many wonderful moments in Astoria.  There have been highs and lows in my life over these past ten years, but Astoria has never faltered and it has always just been good old comfortable reliable Astoria for me.  I've seen good friends move in and move out, and I guess it's my turn to take that next step. It's a bittersweet moment, but I can always 'come home' to visit.

Happy New Year and a Few Announcements!

This next Astoria Book and Supper Club meeting will most likely be the last in Astoria folks.  I'll be moving to the East Village early spring, but part of my heart will always be in Astoria, and while the geography will change, this will always be The Astoria Book and Supper Club.  

While wrapping up our last dinner for To Kill a Mockingbird a few months ago, a few of us played with the idea of doing The Princess Bride.  We took a look at my copy that I've had since childhood, and talked about what I would cook, and I decided this would actually be a brilliant, crowd pleasing idea. Everyone loves the movie and the book is very similar: very easy and entertaining reading (which let's face it, we need once and a while) and the menu I brainstormed works!  I started the book club with Game of Thrones, and gave it a fun, medieval theme and so closing with the same kind of theme kind of makes it full circle in my mind.

Presenting: The Princess Bride: The Menu:

Chapter 1:

MLT- Mutton, Lettuce and Tomato

(Hold the Mutton) This is a perky, deconstructed lamburger slider with bacon, lettuce and tomato

Chapter 2:

Never Go In Against The Sicilian 

This is my favorite sauce recipe from one of my Sicilian cousins, we call it Sandra Sauce:

It's a light tomato based cream sauce with prosciutto, mushrooms and peas, and it's divine

Chapter 3:

Chocolate Coating Makes it Go Down Easier

Stuffed Chicken Mole Enchiladas

Chapter 4:

Anybody Got A Peanut (ButterCup)?

A peanut butter brownie sundae topped with peanut buttercups (!!!)

I hope everyone is as excited as I am about this menu, and that many of you can make it.  It will be on Sunday, February 8th and 6:00 PM.  Wear comfortable clothes, dinner is $40, BYOB and have fun storming the castle!

The Next Astoria Book and Supper Club: To Kill A Mockingbird

So it's been a very long time, and cooking Harper Lee's Classic, To Kill A Mockingbird is long overdue!  I'm almost done reading it, and I loved it so much.  I'm pretty sure I read it in school, but it did not leave an impact me like it just has.  What a wonderful book that I'm dying to keep reading but sad that it's going to end.  I get to rewatch the movie and to cook this meal, so I'll get to keep thinking about it a little while longer. 

In the book, their Christmas dinner is described as having three kinds of meat, so this dinner will have no less (but really more) than three kinds of meat.  Wear some really comfy clothes to this one folks!

Sunday Afternoon Dinner

To Start:

Crackling Biscuits with Maple Butter

First Course:

Nuggets of Fried Chicken 

Fried Boneless Chicken thighs over Lisa's Country Potato Salad

Second Course:

Coca Cola Glazed Ham

Sliced and served with Pickled Peaches

Third Course:

Fried Pork Chops

Flour dusted fried pork chops served with Lisa's Baked Beans & Collard Greens

Dessert:

Ambrosia Kebabs (featuring moonshine cherries) and Miss Maude's Lane Cake

I know it sounds like a lot, but I will keep the portions edible! 

The Vitals:
Dinner will begin at 4:00PM Sunday, October 26th 2014
Wear you Sunday's best/most loose!
The meal will cost $40pp and if you would like to partake in some spiked lemonade, it will be $50pp
Feel free to BYOB as always! 
If you have any questions please let me know!

Chicago Style

Last week a few people asked me about The Astoria Book and Supper Club and when I was going to hold the next meeting.  I had a couple ideas in my head, but nothing was jumping out at me.  After some thought I came up with Devil in the White City, by Erik Larson.  This book is historical fiction at its most creepy and interesting.   It splits its chapters between the creation of the Chicago World's Fair and the serial killer that terrorized Chicago at the same time.

I decided that I would create a "Chicago Style" foods themed menu, and also try to incorporate foods that were invented for the actual World's Fare.  

Devil in the White City: The Menu

Chicago-Style Hot Dog Napoleons

Layers of CSHD ingredients: Hot Dogs From Muncan Foods, cucumber, tomato, dill pickle, relish, onion and mustard topped with poppy seeds

Chicago Style Italian Beef Sandwich

Thinly sliced Roast Beef au jus with a side of Giardiniera (pickled vegetables)

Chicago-Style Deep Dish Pizza

Personal deep dish pizzas layered with mozzarella, pepperoni, sausage, onion, peppers and sauce

Cracker Jack Ice Cream Sundae

Pretty much what it sounds like!

Dinner will be served on Sunday, March 23rd at 7:00.

Grab or dust off your copy of the book, BYOB and come dine on this Chicago-style feast for $40!

Reserve your seat now!

Garlic and Sapphires: Dinner is Served

Last Sunday, October 13th I hosted the book and supper for Garlic and Sapphires written  by renowned food writer Ruth Reichl.  The book is about her time as the New York Times food critic, each chapter is about a character she disguised herself as when visiting the famous New York restaurants she critiqued.  My vision for the menu and table was to recreate the mood of a classic New York restaurant.  The menu was also inspired by her foodie adventures and her personal recipes that she included in the book.  Without further adieu:

The table and menu.  I used a white linen table clothe, to go with my restaurant feel, and a festive fall-inspired centerpiece with gords and pumpkins that also included some beautiful garlic bought at the Union Square farmer's market.  My idea was for everyone to take home a bulb, but it seems some of my guests had a little too much to drink and left theirs behind...

Everyone is seated, with a glass of wine and some bread and (homemade honey/vanilla) butter.  Moving on to the first course:

The first course was a Hudson Valley foie gras mousse with black truffles.  I served it over baked cinnamon and brown sugar rubbed Jonagold and Empire apples from the Union Square farmers market.  The foie was topped with a spiced walnut.  I think Ruth ate foie gras at almost every meal unless she was in an Asian restaurant, so it had to be on the menu.

Course Two: Seasonal Vegetable Risotto drizzled with black truffle oil.  The seasonal vegetable were baby zucchini and squash and shitake mushrooms all purchased from the Union Square farmers market.  I also added some basil from my cousin Michael's garden and grana padano to make it a little creamy/cheesy/salty. Truffles had to be included, because it seemed like she pretty much ate truffles at every meal too.

Course three: a Classic Caesar salad.  I must say, this may have been my favorite part.  I haven't had a real caesar in quite some time, and a real one is absolutely delicious.  I did a little research on what's considered the classic, and the ingredients I used were: some fresh grated garlic that I infused in some olive oil, lemon, a dash of white vinegar, worcestershire sauce (contains a trace of anchovies) a coddled (by Liza) egg yoke and last but not grated parmesan (I used grana).  I had toasted the croutons earlier, and I left the romaine leaves whole, like they do at a restaurant in Ithaca that I love.  YUM.

These are the porterhouse steaks that I grilled on my stove top skillet and then finished off under the broiler.  They were thiiiiick steaks and I wish I could have kept one insanely rare for myself.  All of my guests preferred medium rare.  I tried my best to make it happen.

This is a sea of my potatoes au gratin.  I got to test drive (had a minor fender bender with my thumb) the mandolin Liza bought me for my birthday, and it's a great, very sharp tool to have in the kitchen.  I layered the potatoes with grated gruyere, grated pepper, grated nutmeg and black lava salt flakes. 

Course four: Steak and Potatoes.  My favorite chapter in the book was probably her steak chapter.  I love steak, I love steakhouses and I love nostalgia.  She wrote a lot about being a kid and picking up steaks at the butcher with her Dad.  Also, cooking and serving steaks with simplicity (ie: salt only) can't be beat.

Course Five: of course, dessert had to be a New York Style Cheesecake.  I used Ruth's recipe to make it.  She tops hers with a layer of sour cream.  I had never heard of this before, and I liked it better than I thought I would.  I topped the cheesecake with some fresh baby strawberries from the Union Square farmers market that I macerated with sugar and a raspberry liquor from the Finger Lakes. 

Two of my guests at the supper club that night are gluten and dairy intolerant so one of my guests made a gluten and dairy free graham cracker crust cheesecake, and I must say it was truly delicious and semi on par with a real cheesecake! 

 A little closeup action of the centerpiece.  I finally got to sit down at this point with my cheesecake, wine and satisfied guests, usually my favorite part of the evening!  I love it all though! Success!