Monday, February 28, 2011

FOODYHOLIC'S Choice: BEST DONUTS EVER

FOODYHOLIC'S Choice: BEST DONUTS EVER: "I'm finicky when it comes to food. Donuts are not an exception. With calories in mind, I limit myself from eating just any ..." WORTH THE VISIT

BEST DONUTS EVER

I'm finicky when it comes to food.  Donuts are not an exception.  With calories in mind, I limit myself from eating just any donut.  Doughnut Plant in the Lower Eastside is my favorite.  The 2 outstanding flavors they make are coconut and creme brulee.  No other doughnut plant makes those!

First, they are square.  They are made only with natural fillings.  The coconut is made from real coconut meat which they crack open fresh daily to make the filling and glaze with it.  And the creme brulee uses real vanilla bean for its custard filling, carefully dipping it in sugar hand torched individually to give that crunchy glaze.  You know its fresh because the crispiness deteriorates in time.

Box of 6 donuts from Doughnut Plat to take home

Group of 4 creme brulee donuts, chocolate and on the right are 2 coconut stuffed donuts

Close up of the Creme brulee donut






Creme brulee donut shown cut up to reveal vanilla custard filling made with real vanilla bean


They also make fresh plum donut with homemade plum jam.  Worth the lineup to see for yourself. 

FOODYHOLIC'S Choice: BIG GAY ICE CREAM - Gourmet Ice Cream in a Truck

FOODYHOLIC'S Choice: BIG GAY ICE CREAM - Gourmet Ice Cream in a Truck: "Can't wait for summer for ice cream from the Big Gay Ice Cream truck parked in certain areas in New York City. It's soft ice cream wit..."

BIG GAY ICE CREAM - Gourmet Ice Cream in a Truck

Can't wait for summer for ice cream from the Big Gay Ice Cream truck parked in certain areas in New York City.  It's soft ice cream with creative toppings.  My favorite is this salty chocolate.  I've also had olive oil and sea salt topping.  He can also create something not on his list labeled outside his truck.  He's usually on 17th Street and Union Square around 2PM-5PM, Monday-Friday.  He also hangs out in the East Village and other spots.  There's usually a line.  I've seen curry and coconut - but I didn't try that.  He's done tamarind too.



This is a destination!

May 2011:  The truck is back! Yesterday, I ordered a spicy peanut butter lined cone with salt, dipped in Chocolate and dribbled with olive oil.

He had to serve it on a plate because it had olive oil on it.  It was delicious.  You should order this!

New Flavors for May - June 2011


FOODYHOLIC'S Choice: The INTERNATIONAL RESTAURANT & Foodservice Show of...

FOODYHOLIC'S Choice: The INTERNATIONAL RESTAURANT & Foodservice Show of...: "It was a privilege to attend this fabulous show which opened yesterday till March 1, 2011. Lucky to have arrived early to first attend a se..."

FOODYHOLIC'S Choice: MORE ON MY ATTENDANCE OF THE INTERNATIONAL FOOD SH...

FOODYHOLIC'S Choice: MORE ON MY ATTENDANCE OF THE INTERNATIONAL FOOD SH...: "After the Seminar, I headed on to the Culinary Demonstration Theater - Booth 1957. It was educational and entertaining and interactive..."

FOODYHOLIC'S Choice: FOODS I TRIED AT THE INTERNATIONAL RESTAURANT & Fo...

FOODYHOLIC'S Choice: FOODS I TRIED AT THE INTERNATIONAL RESTAURANT & Fo...: "The Chefs began to work away and show us how they make their muscle dish to be judged. The dishes I sampled were: This was delicious cen..."

FOODYHOLIC'S Choice: FOODS I TRIED AT THE INTERNATIONAL RESTAURANT & Fo...

FOODYHOLIC'S Choice: FOODS I TRIED AT THE INTERNATIONAL RESTAURANT & Fo...: "The Chefs began to work away and show us how they make their muscle dish to be judged. The dishes I sampled were: This was delicious cen..."

FOODYHOLIC'S Choice: INTERNATIONAL RESTAURANT & FOOD SERVICE SHOW ON Ci...

FOODYHOLIC'S Choice: INTERNATIONAL RESTAURANT & FOOD SERVICE SHOW ON Ci...: "At the French Pasty area, I saw the most creative and gorgeous exhibit on chocolate sculpture with handmade candy ribbons for Cirq d'Soleil ..."

INTERNATIONAL RESTAURANT & FOOD SERVICE SHOW ON Cirq d' Soleil

At the French Pasty area, I saw the most creative and gorgeous exhibit on chocolate sculpture with handmade candy ribbons for Cirq d'Soleil as their theme.  These were the top entries:














These were approximately 3 feet tall.

FOODS I TRIED AT THE INTERNATIONAL RESTAURANT & Foodservice Show

The Chefs began to work away and show us how they make their muscle dish to be judged.
video

The dishes I sampled were:

This was delicious centered by a mini flakey croissant

This is how Chef Michael of Karma Restaurant in Austin, NY plated his mussel dish with chorizo
In the afternoon, they also had another chef contest which required to use certain Japanese ingredients.  Participating were 3 chefs. One was Roger Mau of Daniel and Chef Cheng from Culinary Institute of America in Hyde Park who won the #1 position with a trip for 2 to Japan.  2nd price was a beautiful Japanese knife and 3rd price was $300.

Master Chef Ferdinand Metz announcing the winner for the Japanese ingredient infused creation
I then went on to try other samples including beverages:
Yuzu flavored sparkling wine - I just loved this.

Excellent Ginger Ale with real ginger in the bottom

One could open a store devoted using their mix and machines to serve 3 kinds of their drinks

Sweet/salty fish served with sticky rice and minced vegetables

I loved the ready mix for this greentea.  Just add your soy milk and ice in a blender.

New gelato introduction of new flavors such as Catch You - Chocolate with hazel nuts and other crispy stuff

Lamb from New Zealand made into slider patties.  Delicious!

Onomiyaki (healthy vegetable omelette.  It's like potato latkes but made of cabbage and eggs

Horse Mackerel from Japan served with ginger and soy sauce

Wagyu beef for sliders.  Comes 10 in a pack!  I wish they'd sell this retail

Micro Carrots from San Diego

Above is roasted pig.  They cut up servings of Porchetta

There were buffalo sausages to try from the Piemontese beef purveyor from Montana

From Sandiego was a booth of my favorite Micro greens

From Bonewerks were pre-cooked packaged with 10 pieces each ready to serve meats

Package meat was served with additional spicy sweet sout creation by the chef to add into the meat sauce in the package
Along the way, we also tried espresso coffee, ready made desserts for restaurants to order from.  The Catalan creme brulee was excellent.  You would think it was made in the restaurant.  They had breads, croissants, cold cuts, and many many items to try.


MORE ON MY ATTENDANCE OF THE INTERNATIONAL FOOD SHOW

After the Seminar, I headed on to the Culinary Demonstration Theater - Booth 1957.  It was educational and entertaining and interactive.  It is where you meet the chefs and watch them prepare the dish using ingredients required for the show and to be judged by other chefs. One of the Judges is Pichet Ong, one of my favorite chefs.

I learned how muscles are raised for commercial use.  It's good to know that they are clean.

Here's the video:


video

And on went some cooking demos on muscle preparation from Chefs to be submitted to the judges.  We also get to try and sample the cooking.

The INTERNATIONAL RESTAURANT & Foodservice Show of New York

It was a privilege to attend this fabulous show which opened yesterday till March 1, 2011.

Lucky to have arrived early to first attend a seminar on "The Key Secrets for Professional Growth for Women in Foodservice - Round table Discussion & Networking" which was more informational through its moderator (Kathleen Wood - also author of a book on it) and the panel comprised of Ferdinand Metz - President of the Culinary Institute of America in Hyde Park, NY, Sally - who spoke about her new cookie business and how she got there and a Journalist.

I walked out with inspiring thoughts which could apply to anything in life.


Listening and contributing to the Seminar:  Master Chef Ferdinand Metz of the Culinary Institute of America

Moderator and author Kathleen Wood

Owner Sally shared with us how she got started in the business
This was just the beginning of my day.  Various more experiences to follow.

Sunday, February 27, 2011

FOODYHOLIC'S Choice: EDIBLE SHOE CAKE

FOODYHOLIC'S Choice: EDIBLE SHOE CAKE: "While at Chelsea Market on 9th Avenue in NYC, this cake attracted me. It's all edible too - box, shoes and pearls!"

FOODYHOLIC'S Choice: #28 PIZZA as my favorite

FOODYHOLIC'S Choice: #28 PIZZA as my favorite: "The first time I tasted pizza from #28 Pizza was at someone's apartment who had it delivered from 28 Carmine Street in the West&n..."

FOODYHOLIC'S Choice: DEL POSTO Special Prix-fixe Lunch

FOODYHOLIC'S Choice: DEL POSTO Special Prix-fixe Lunch: "Lunch is the best time to look for the best deals from upscale restaurants in NYC. Del Posto at 85 Tenth Avenue between 15th and 16th ..." (Monday-Friday only)

FOODYHOLIC'S Choice: HIGH TEA AT WAKO DEPARTMENT STORE IN GINZA, Tokyo,...

FOODYHOLIC'S Choice: HIGH TEA AT WAKO DEPARTMENT STORE IN GINZA, Tokyo,...: "Wako is an upscale department store located in Ginza. I equate it to Bergdorf Goodman or Neiman Marcus stores in the United State..."

HIGH TEA AT WAKO DEPARTMENT STORE IN GINZA, Tokyo, Japan

Wako is an upscale department store located in Ginza.  I equate it to Bergdorf Goodman in New York City or their sister stores Neiman Marcus in the United States.  Wako has a restaurant which we stumbled on that served High Tea.  The price is similar to what one would actually pay at Bergdorf's for High Tea.


Left:  On toast was crab legs with accompaniments

Dessert came with macarron, cake, nicely cut and presented fruits and ice cream
This was what we ordered for High Tea at Wako's restaurant.  It came with cruidtes, desserts and hamburger sliders.
If you want to shop Japan's luxury goods, Wako is where you should go and visit to shop. And while you're there, you can go and eat too!

Wakō) is a retailer in Japan, whose best known store (commonly known as Ginza Wako) is ... Wikimedia Commons has media related to: Wako Department Store ...
Wako Department Store4-5-11 Ginza, Chuo-ku
Tel: 03/3562-2111
Opening Hours: 10:30am-6:00pm, Mon-Sat,
closed on public holidays




Saturday, February 26, 2011

DEL POSTO Special Prix-fixe Lunch

Lunch is the best time to look for the best deals from upscale restaurants in NYC.  Del Posto at 85 Tenth Avenue between 15th and 16th streets is a good deal at $29/person.  You have a good choice for a prix-fixe lunch which comes with amuse bouche (3 little ones) and a surprise box with 5 miniature extra dessert treats for each of you at the table to try and a little box of delectable homemade truffles to take home.

FOR STARTER:  The amuse bouche is made up of consome, mini aranccini (stuffed rice ball) and stuffed cream puff

I selected this salad as my first course

This was the first course that one of us ordered instead of a salad

This ice cream has pistachios as you can see.

Above is another dessert you can choose

This is a staple at prix-fixe lunch that is added after. There is a mini chocolate covered ice cream, warm mini bombolini, apple tart, dark chocolate truffle - which are all truly delicious!

Above is another appetizer with fried pancetta

Closeup of the bombolini and mini ice cream pops

It's actually better to eat like a King at lunch than at dinner time.  You have the rest of the day to burn all those calories.  This was very well worth it for the day!