Tiki Me This
It was one of those weeks where we needed a little pick-me-up. The above 100 degree temps were making those of us (yep, that’s right, it’s me) without air conditioning a little stir crazy. And with a limited budget my need to “just get out” every night that it’s scorching impels me out of my apartment and down in my bank account.
But, alas, I am a bit of a princess, so I had to go out!
Going to my guide for anything eating and NYC, I contacted my boss, Kimberly Belle in a brief spurted texts she’s come to expect from me … something along the lines of … “what’s a good west-side bar with more beer than wine focus, sans after banker/happy crowd?”
Immediately my reply is, “Rusty Knot! xoxo!”
Perfect, I’d been meaning to try the Rusty Knot for some time! Especially since their newest chef, Sue Torres, the former Los Dados chef and queen of all things Mexican. It was hot, we wanted cheap beers, and tacos sounded perfect … that, and the famed pretzel dog had to be tasted.
The fish tanks, sea shells, and furniture reflect a worn beach house rather than a dive bar on Manhattan’s West Side Highway but with cheap canned beers and tiki blender drinks including their signature drink, The Rusty Knot, what’s not to like?
The tacos didn’t disappoint either. Messy, yes, but bar friendly and a “pick-me-up” … indeed.
Check it out, it’s all the tropical beachiness you need on a day where it’s too unbearable to go outside.
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Cooking Classes
Never shut the door on an opportunity. Always work your hardest. Find how to make something work that makes you comfortable.
When applying for a job it’s almost a gut reaction I have with people. I love walking into (or out of) somewhere and saying, “Wow, I was so lucky to have spoken with them. That person is fantastic. I want that job.”
I say that more time than I get the job BUT having the right attitude is more than half the battle. That and to keep trying.
About a month before graduation I applied for a job at Ger-Nis Culinary and Herb Center located in Brooklyn. I really wanted this job, but it wasn’t the right fit. Nothing wrong with that, in fact, it worked out better than I didn’t get the full-time position.
Instead they hired me as a cooking instructor, something that I didn’t even apply for originally!
I advertise that I teach cooking classes on this site, but beyond that, I love working with people. At Ger-Nis I’ll be able to share my love for cooking with people eager to learn.
Not only am I very excited to be a part of this company but I’m excited to share my knowledge about food. Check out and sign up for my class or any of the others offered by Ger-Nis, it’s a great way to get in the kitchen!
The three classes I will be teaching in the upcoming months are:
- Bread I – The Basics 8/17 6 PM – 9 PM
- Bread II – More Dough 9/16 6 PM – 9 PM
- Children’s Pizza Class 9/18 12 PM – 2 PM
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Proposal Shots
Here are some professional shots for the proposal I did a couple of weeks ago. Compliments of Jennifer Davis Photography.
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Sweet Revenge
A few months ago while I was still in school I applied for a part-time job at a cupcake, beer, and wine bar in my neighborhood.
I have been honest many times before about my feelings for cupcakes. I think they’re kinda over/too girly for me.
This place is different.
Compliments of Sweet Revenge Website
At Sweet Revenge located at 62 Carmine Street, Marlo Scott has done something different. Her shop is a trend that is not “over” or too girly. She’s actually quite badass. Her niche is combining cupcakes and alcohol.
Each sinfully delicious (yes, they’re better than stale overly sweet Magnolia, less dense than Crumbs, and more original than Two Little Red Hens) cupcake is paired with a beer and wine that best suits the flavors of the cupcake.
Flavors range from the Sweet Revenge Cupcake (Peanut Butter Cake, Ganache Filling with Peanut Butter Fudge Icing) paired with Callia Malbec from Argentina or a Weihenstephaner Hefe Weiss from Germany OR a Crimson and Creme Cupcake (Raspberry Red Velvet Cake with Cream Cheese Icing) with a Raspberry Bellini or a Belhaven from Scotland. There are many more flavors but here are two of the more popular items.
What’s great about this place is that it’s open late … like a bar … because essentially it is. A charming cafe during the day and a sinfully delicious bar at night.
Marlo was recently featured in the Chase Bank commercial featuring their INK card and small business owners. I was on the treadmill yesterday minding my own business and watching TV when there she was! Suffice to say I wanted a cupcake pronto.
So last night after cooking dinner for a friend (Rustic Roasted Potato Pizza with Rosemary and Truffle Sea Salt and a Tomato Salad) we ventured down the road for more wine and dessert. Could there be a more perfect evening?
Check it out fast before you won’t be able to get in the door!
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Give Me Some Ice Cream
I have an obsession, and it has nothing to do with the Calvin Klein perfume.
Here are my hints:
I eat it everyday, there can never be enough, and when in doubt if a shop exists in a mile radius of any current location, rest assure, I will find it.
My sixth sense is finding ice cream.
When I was in China I sustained myself on white rice and packaged ice cream when we traveled sometimes for hours/days without legit meals, in my neighborhood I had every spot figured out by the close of my first week, and I have been known to disappear from parties, dinners, events and magically reappear with a cone.
For me, any time of year, ice cream is the ultimate dessert. And I’m one picky bitch when it comes to what constitutes as “good” ice cream.
Eating with a fork is better than a spoon (although this is an odd behavior) because it allows for more of your taste buds to experience the food. I prefer a cone. Lick it up.
And for the record, gelato vs. ice cream? Good ice cream is better than gelato, but gelato is better than about 90% of the ice cream you can get in shops. Gelato typically has a lower butterfat content and less sugar, but done well, is better than frost burnt stale Friendly’s-type ice creams.
A few years ago I wrote an article for Kimberly Belle about the best NYC spots for ice cream. Being inspired, as a I just ate a double dark chocolate cone from GROM, I thought I’d share. I’ve made some adjustments, but it’s a good start for your summer fun …
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Central Park Proposal
Here are some shots of a picnic basket I did for another Brilliant Event Planning proposal yesterday in Central Park.
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Proposals
Finding a business “niche” in a city that celebrates indulgence and gluttony is hard to do when you’re in the business of indulging and being gluttonous. The hard part is someone has already thought of a better, fast, and more pleasurable experience than you.
Get your mind out of the gutters, I’m not talking about strip clubs or sex shops, I’m talking about eating. Why do you think there’s a term “food porn” or that restaurants close and open faster than a New York Minute? Because everyone is looking for the next big thing.
Sarah Pease has found a niche, or part of one I should say, as her entire business isn’t focused on proposals, but instead, events. Brilliant Event Planning, owned by Sarah, is a NYC event planning company that specializes in proposals, weddings, and business gathers.
Genius idea right? Who would have thought that a guy would need a little help proposing to his soon-to-be fiance … I think every guy could use a little help sometimes, and that’s why they hire her. I wish I thought of it!
I was connected with Brilliant Event Planning through a friend whom I did a bachelorette party for a few months back. Incidentally, the same person whom I wrote the Zucchini Bread story for in regards to cooking with kids.
At this specific proposal I was asked to create a multi-course meal for the newly “fiance-d” which included items such as:
- Fava Bean and Edamame Toasts with Pickled Radishes
- Smoked Ricotta Fritters
- Beef Tenderloin Stuff with Mushrooms, Onions, and Fresh Herbs, rubbed with Fresh Herb Butter
- Frozen Berries with Warm White Chocolate
- Chocolate Cake for Two
The whole event was incredibly sweet and personal for the couple. I was welling up tears in the kitchen, go figure, I could cry during a Folgers Coffee commercial.
These wonderful pictures were taken and provided by Jennifer Davis Photography. A wonderful photographer who specializes in weddings and children’s photography.
I have another “proposal” for a proposal on Wednesday, this time in Central Park …
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All American Handy-Man
I like Handy-Men as much the next female. The tool belt, the ability to fix anything, and the weathered look always increases the attractiveness of a man. And although I consider myself a pretty do-it-yourself type person, it’s always nice to have an expert.
One of the perks of my job is the ability to jump at new opportunities. A few weeks back I worked with Eat Catering NYC and provided the Craft Services for the HGTV show, “All American Handy Man” with Mike Holmes … “Holmes on Homes” … anyone ever seen it? If you saw him you’d recognize the face. In fact, he was a sweetheart in person due to my smoothie making skills and endless supply of goodies for him and the crew.
Premieres in September, check it out!
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Summer Grilling
In my opinion, summer is the best time to eat. Everything is fresh, the air is warm, and there’s nothing like cooking outside. People seem happier when the weather gets warmer and I’m no exception. Barefoot grillers, cold beers, night sky, and tons of camaraderie, who doesn’t like it?
Grilling, in my opinion is sometimes a little too overexposed. Everyone and their mother becomes enamored with the mystique of grilling the second Memorial Day arrives. I would grill in the winter, the fall, the summer, you name it, and not because it’s the “it” way, but because, let’s face it, it’s tastes SO GOOD!
I’m not a hunter, but I imagine it must feel similar to shooting your own game, cooking, and eating it. Or catching a fish … Grilling takes us back to almost a primordial period of time. Connecting us to the outdoors. Okay, I’m being a little dramatic … I mean I just said there was a “mystique” around grilling, so I guess there is some room for over-exaggeration …
One of my favorite things to do is grill pizza. Sometimes I top a grilled dough with grilled steak, done minutes prior on the same cooking surface, sometime I go sans meat, with tomatoes and basil.
Simple, summer, satisfying. This is a creation my Dad and I made last week. It has steak, caramelized onions, blue cheese, and balsamic vinegar.
In honor of Meatless Mondays, try something vegetarian, using your grill for more than just meat? Well, that’s a new spin on an old summer standby.
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Neighborhood Gem & Simple Supers
Although it was ripped apart by reviewers, I like many people, had hope for this hole-in-the-wall spot located near Christopher Square. Having walked past the building numerous times (my boss, Miss Belle lives near there) I always wanted to try the brownstone converted into a restaurant.
Compliments of NYMag
Last night was the perfect night, it was lightly raining and cooling off and the warm atmosphere of Bobo did just the trick. The downstairs bar area is warm and candle lit with bohemian shrills.
Scene was great, food was okay, wouldn’t go back to eat, rather just soak up the vibe. But then again, maybe I ordered the wrong thing …
Tonight was a simple summer supper. Say that three times. Beautiful tomato salad on top of mozzarella and and garlic french bread and a salad with strawberries, goat cheese and arugula.
Dessert was crumb cake with greek yogurt and blueberries, but I don’t have a pictures of that … I ate it to fast!
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I believe that everything in life should be sweet. There is nothing better then watching someone bite into something delicious and be truly happy. I enjoy eating AND making all things delicious and sharing it with the people I love. I have been galavanting around New York City for over six months, graduated from The French Culinary Institute and aspire to work in Food Media. Culinary Journalism, Food Styling, and Catering are my passions and I want to share them with you!
