Sweet Blog O'Mine

v. 2.0

  • Booze News

    I've got all kinds of info to pass along that doesn't fit into my weekly Serious Eats NY cocktail columns, so here you go:

    You think it's easy to be a mixologist (Bill, I'm looking at you)?  If so, it's time for you to give it a shot.  Louis 649 is holding a Consumer Cocktail Competition, inviting patrons to step around to the other side of the bar.  

    The winning cocktail of Louis 649's first "Anyone Can Be A Mixologist" Consumer Cocktail Competition will be highlighted on their upcoming Spring Menu and credited to the winner. The winner will also receive a much coveted Plymouth Gin Bartending Kit, a 1-Year Subscription to Imbibe Magazine and a $100 Gift Card to your friendly neighborhood Louis 649.

    Recipe Submission Guidelines
    1) Submission DEADLINE is April 18th
    2) Send all recipes to [email protected]
    3) Be creative, but not over the top. Please remember, we have to make this cocktail all Spring.
    4) You must use one of the following spirits as your base ingredient:
    – Beefeater Gin
    – Becherovka Herbal Liqueur
    – Chivas Regal 12yr Scotch
    – Jameson Irish Whiskey
    – Luksusowa Vodka
    – Martell Cognac
    – Pernod Absinthe
    – Plymouth Gin
    – Ramazzotti Amaro
    – Ricard Pastis

    5) All other ingredients are up to you, but refer back to Rule #3

    On April 21st, ten semi-finalists will be invited to Louis 649 to prepare your cocktails in front of a panel of bartenders who will then decide the winning cocktail based on criteria the recipe’s creativity, ease of preparation, flavor and balance.

    _______________________

    On April 25th, The Dizzy Fizz and Nosalikes today announced a partnership with Tales of the Cocktail to host a benefit at The Delancey, 168 Delancey St., for relief efforts in Haiti and rebuilding efforts in New Orleans.

    The Sazerac, the official cocktail of New Orleans, will be the featured cocktail, along with Oloffson’s Punch, invented at the Grand Hotel Oloffson in Port-au-Prince and made with the famous Rhum Barbancourt of Haiti.

    The suggested donation will be $5 per person during an open bar from 7 to 8 p.m., and $10 per person from 8 to 11 p.m. Drink specials will be in effect throughout the night. All proceeds will be split between the SOS Children’s Villages of Haiti and United Saints Recovery Project of New Orleans.

    _________________________

    One more late addition:  Tickets are now on sale for the Three Hour Cruise (a.k.a. the Three Hour Tour, Around the World in Five Cocktails), part of the Manhattan Cocktail Classic. 

    First of all, kids, it's on a BOAT, so you're not going to want to miss it.  Jason Littrell of Death & Company and Dram and Gianfranco Verga of Louis 649 have put together an amazing event sponsored by Moet Hennessy and The Tippling Point.  "You'll drink delicious cocktails made by some of the country's most talented bartenders: Jacqueline Patterson of Heaven's Dog (San Francisco), Thomas Waugh of Death & Co. (New York City), John Lermayer of The Florida Room (Miami), Richard Boccato of Dutch Kills & Pain Killer (New York City), and Danny Valdez of Cure (New Orleans). Pause on this majestic journey and use your passport to enter some of the world's most intriguing ports: sip authentic 10 Cane Rum in tropical Trinidad, Ardbeg Scotch in mythical Islay, Belvedere Vodka on the banks of the Baltic Sea, and indulge in Hennessy Privilege in the sunny South of France and Grand Marnier in lively Paris." 

    And did I mention it's ON A BOAT?  Sunday, May 16th, 5:30pm – 9:00pm, tickets available online.

  • Ten Before the Tri

    #drop10beforetri I've told some of my friends and family in person, but I have another goal to hit before the triathlon.  I'd like to drop 10 pounds.  These 10 pounds have crept on over the past 10 years, an average of one pound per year, which isn't bad, but I figure if I have the discipline to do a triathlon for the fourth year in a row, I can probably get rid of ten measly pounds.

    But most of you know me, and know my love for food and drink.  And not just food and drink — tasty, high-quality, non-processed, but often high-caloric food and drink.  And I'm not one to eat light or "lite" anything (the one exception is that I gravitate to skim milk and fat-free yogurt, and I can tolerate part-skim cheeses in certain contexts); I go for the foie gras, the butter, the bacon, the cheese.  I don't plan to give these things up completely, but indulge in them less frequently and in limited quantities. 

    I'm following Weight Watchers Online, where every food/drink item gets a limited number of points.  You are allotted a certain number of points per day based on your height — being a small person, I get 18 points.  When I did my cocktail column last week, I meticulously looked up the calorie count for every ingredient and was horrified to learn that it had a value of 5 points — almost a third of my calories for the day!!  The good news is that I exercise a lot, which gives me more wiggle room, as you earn points for exercise. 

    This week was hard. VERY HARD.  Brunch with the beach house girls at Bar Artisanal was like a mini exercise in torture (no cheese? no fondue? I settled on the pork belly hash w/poached eggs and hollandaise ON THE DAMN SIDE and a green salad with dressing ON THE DAMN SIDE, nursing my prosecco to make it last longer), and I struggle every day to get the recommended servings of calcium and fruit/veggies.  At Roman's on Sunday I split some dishes with my brother and had a delicious, but small meal.  I went out for a great meal Tuesday night at Marlow & Sons and luckily, the brick chicken sounded more appealing to me and my dining companion than the rib eye, but there was still chicken liver and sopressata involved.  I balanced it out with some kale, and likely ate less of everything than I normally would.  Each day I dutifully tracked in the points values, even when I realized I'd be over my limit for the week.

    But, I weighed myself this morning and  . . . drumroll please . . . I'm down 3.8 pounds.  No joke.  And that's really only a week and a half of being more mindful about what and how much I eat and drink.

    Lessons learned:  1) pack in the fruits, veggies and water.  They're filling and they help keep the system running smoothly.  2) you can eat the indulgent stuff, just less of it.  A LOT less.  Some of you have heard me say that I am a little person and I need to learn to eat like a little person — this is in full effect at the moment, but feeling deprived isn't going to work, at least not for me. 3) This is not easy for me, but every single meal means choices, and if I know I big meal is coming later in the day, my breakfast and lunch need to be adjusted accordingly.

    Why am I telling you all this?  Because I need your support.  Don't look at me funny when I behave strangely in a restaurant — for me this means that I don't order the foie gras or the bacon.  I may even order a dish and ask them to wrap half of it before they serve it (and this hasn't happened yet, but it might; I'd rather just convince you to share an entree with me).  Say yes when I ask you to meet up for a run, bike, or walk before our meal.  You've all supported me so much in my life, I know that I don't really have to ask, but I'm just letting you know what's going on.

    This could be harder than the triathlon, at least for me.  Seriously.

  • Sometimes

    for no apparent reason, you have one of those days when you take stock of your life and realize just how truly lucky you are, despite any sadness that crosses your path.  And you simply smile and appreciate it with every ounce of your being.  Today is one of those days.

  • Crickets

    Sorry for the quiet around here, kids — I've been feeling a tad sluggish this week for various reasons: change of season (for good, I hope), ramping up the triathlon training, visiting spots for upcoming columns, etc.  Real post to come this weekend.  In the meantime, you'll have to make do with my Serious Eats posts!

  • Yesterday

    – I got a high five from the dean of NYU (formerly my professor and dean of NYU Law) when I told him that I was running the pro bono program at my firm.

    – I got a shiny new whiteboard for my office.  Maybe it will help me get organized.  If not — it will become  constantly changing art.

    – I worked some abdominal muscles that might not have ever been worked before.

    – I accidentally live-tweeted the TONY Eat Out Awards faster than they did.

    – I finally tasted the chorizo-infused cocktail at Rye House (yum, by the way).

    – I was flattered when a friend said some very nice things about me when she introduced me to someone.

    – I exhibited great willpower by walking out of Rye House without stealing Kevin's amazing iPod, but he should keep an eye on it next time I'm around.

  • Killah Weathah!

    Twolightsview

    Is this not a gorgeous view?  Now imagine you're looking out on it while nibbling on fried clams or a delicious lobster roll.  Breathe in the salt air.  Ahhh, Maine.  Heading off for the weekend, folks, and hoping that a trip to Two Lights is on the agenda.
     

  • The Classic is Coming!

    Cocktail

    Tickets for the Manhattan Cocktail Classic officially go on sale tomorrow, and if the fall preview back in October was any indication of what's to come, you don't want to miss this! Here's my prior coverage:

    http://newyork.seriouseats.com/2009/10/manhattan-cocktail-classic-preview.html

    http://newyork.seriouseats.com/2009/09/meet-and-eat-lesley-townsend-manhattan-cocktail-classic-events.html

    http://www.savorycities.com/blog/2009/09/dave-wondrich.html

    http://www.savorycities.com/blog/2009/09/meet-the-masters-at-the-manhattan-cocktail-classic.html

  • Dayenu

    The table, before . . . So I had my first Passover Seder at my current apartment last night (or I'm pretty sure it was the first one here; at the very least it was my first one at the new-ish table).  I had five friends, including two Seder "virgins" and my mom over, and all in all, I'd have to say it was a great success.  I am getting better and better about prepping food the day before; now all I need is some additional counter space.  I think I may get this folding prep stand for dinner parties.  The menu and recipes are below:

    Vegetarian chopped liver (made from mushrooms, onions and walnuts; much better than it sounds!

    Russ & Daughters gefilte fish (thanks, Mom!)

    Matzo ball soup

    Zuni cafe roasted chicken (which came out so tender — highly recommended)

    Cook's Illustrated slow cooker brisket (deeeelicious, even when I halved the recipe but forgot to halve the meat amount)

    Potato kugel (slightly adjusted amounts)

    Mark Bittman's broiled asparagus

    Flourless chocolate cake, macaroons, chocolate mousse, and berries

    And my guests not only helped with the dishes, but they took home leftovers, which made me very happy!  Thanks to all for a wonderful evening.

  • The Current Soundtrack

    It happens to all of us — we get a song stuck in our head, for better or for worse.  I woke up yesterday with "Alone" by Heart in my head (perfect for belting in the shower, for the record).  As the day progressed, I was influenced by a link that my friend Frank had in his GChat status to this, which featured a cover of Hall & Oates' "One on One" as the song of the week.  Boom — stuck.  This morning's song, prompted by nothing I can pinpoint, is "Love is Pain" by Joan Jett.  Actually, maybe it was reading the interview with her in last week's Time Out over dinner last night . . .

  • Inspiration

    Every year when I return from the Pro Bono Institute, I'm re-energized and full of good ideas for enhancing our pro bono program.  Much of this is due to being surrounded by my enthusiastic colleagues who attend the conference each year.  But I am also inspired by two great women who I always feel are there in spirit, even though they are both no longer with us.  Hanna Cohn was the director of the Volunteer Legal Services Project in Rochester, and Tanya Neiman was the director of the Volunteer Legal Services Program of the San Francisco Bar.  Both of these women offered me guidance in the early days of my pro bono career and were truly an inspiration of how I would like to continue to build it going forward.  Hanna & Tanya — we miss you and are doing our best to build upon the work you did to bring justice to those in need.