Del Posto

By Chris Cockren Leave a Comment

We recently celebrated Asheley's 30th Birthday, which turned into a weekend festival of dinners with family and friends. It also featured a trip into the city to cross off one of the restaurants that has been on our list to try for a long time now, but one that needed a special occasion reason to rationalize spending the money on the lavish menu: Del Posto.

Just steps from Chelsea Market and two other high-class restaurants (Morimoto and Colicchio & Sons), Del Posto is located at 85 Tenth Avenue between 15th and 16th Streets. Owned by famed-trio Mario Batali, Joe Bastianich, and Lidia Bastianich (whom co-own a slew of other restaurants, including one of my favorites, Otto Enoteca & Pizzeria), Del Posto is an explosion of Italian grandeur and opulence. It has received 1 Michelin Star (they did have 2 at one point) and under the expert direction of Executive Chef Mark Ladner, has earned 4 stars from the New York Times.

Here is a rather detailed account (there's so much to share!) of my experience there:

Take Better Food Photos: Build A Light Tent

By Chris Cockren 6 Comments

I'm a terrible photographer. I have a Nikon d40 Digital SLR camera that has potential to take great photos, but the man pushing the button doesn't even take it off the "automatic" function. So lately I've been doing some research on how to take better photos of all the food I cook. There is nothing more frustrating to me than cooking or eating an amazingly delicious meal that is plated beautifully , only to then take a lackluster photograph that fails to capture the dishes true magnificence.

From what I've been learning so far, good photos start with good lighting. Since I do most of my cooking at night, I cannot rely on the preferred natural light. I really didn't want to go out and spend a fortune on fancy lighting equipment, especially because I'm an amateur when it comes to photography. I stumbled upon this really great article about How To Make An Inexpensive Light Tent, so I decided to give it a whirl. Wow, what an immediate difference, even with just staying on the "automatic" function on the camera!!! If you want to quickly improve your photographs without spending a lot of money, this is a great (and cheap!) idea:

The Most Amazing Winter Caprese Salad Recipe

By Chris Cockren 2 Comments

This past summer, I had a vegetable garden for the first time in my life. It was so awesome: the garden pumped out tomatoes and basil like a champ. Asheley and I definitely had our fair share of Caprese Salad during those few short months. Now that we are in the winter months, tomatoes are totally out-of-season and devoid of flavor. However, this Winter Caprese Salad features tomatoes that have been slowly oven-roasted to bring out its natural sugars and concentrate its delicious flavor. The tomatoes are paired with agrodolce, the Italian "sour-sweet" glaze, used to balance many dishes in Southern Italy and Sicily. Finishing the salad with creamy mozzarella cheese and a flavor power-punch of super delicious and easy pesto, this is a dish that will wow any dinner guest.

Artichoke Basille's Pizzeria

By Chris Cockren 1 Comment

New York takes its pizza seriously. Ask any New Yorker where to find a good slice of pizza, and they can probably rattle off a list of places. In Manhattan, there seems to be a pizzeria on every corner, and many of those places pump out some really great pizza. Although there are some definite icons in the "NY Pizza world", I recently visited a relative newbie in the mix: Artichoke Basille's Pizzeria. Although not a traditional pizza joint, Artichoke's serves up some very delicious slices of pizza.

Pork Tinga Tacos

By Chris Cockren 3 Comments

I first heard about Pork Tinga from Chef Rick Bayless and his recipe in Food & Wine Magazine's February 2012 edition. I have his Mexican Everyday cookbook and absolutely love it, and Asheley and I both love pork (check out my Taccozzette con Stracotto and Pulled Pork recipes), so I decided to give it a whirl. After some trial and error and then further research, I have come up with a recipe for Pork Tinga Tacos that is kind of a blend adaptation of Rick Bayless's recipe along with that of America's Test Kitchen.

Tinga, a traditional Mexican dish, features braised shredded pork (alternatively, beef or chicken) that is simmered with onions, garlic, and spices, served up on a tostada. The complex smoky tomato flavor in traditional Pork Tinga is achieved here through the use of fire-roasted tomatoes and chipotle peppers in adobo sauce.

Serve up the delicious Pork Tinga on some warmed tortillas, then top with sliced avocado, a squeeze of fresh lime juice, and crumbled queso fresco for a salty cheese kick. It is an absolutely delicious Winter taco: very warming, hearty, and comforting... perfect as a weeknight dinner but impressive enough for a weekend Mexican feast: [Read more...]

Tickets To The Chew

By Chris Cockren 21 Comments

The other day Asheley and I got the opportunity to see a taping of The Chew, the new day-time talk show featuring the likes of Iron Chefs Michael Symon and Mario Batali, past Top Chef contestant Carla Hall, entertaining expert Clinton Kelly, and health & wellness enthusiast Daphne Oz. A show dedicated to food and entertaining, we were super excited to get the chance to be in the audience and watch these professionals in action. Even more cool, it was the special "Red Carpet Oscar" taping, and they asked the entire audience to get all dolled-up in formal wear for the show. It being my first time in a studio audience, it was pretty amazing to see how the whole intricate process works. After reading Maggie Rulli's post about her experiences attending a show taping: Afternoon at Anderson Cooper, I was inspired to do the same. Here's a recount of my time at The Chew, and tips for how you can be a part of the studio audience:

A Salt and Battery

By Chris Cockren Leave a Comment

A Salt & Battery, the cleverly named fish and chips joint in Manhattan's Greenwich Village, has been on my list of places to try for several months. I first heard of their famous fish and chips like many other people, when they gained national exposure through beating Bobby Flay on his popular Food Network Show, "Throwdown". I've thoroughly enjoyed and highly recommend many other Throwdown victors (such as the amazing waffle food truck Wafels & Dinges, the chocolate chocolate chip cookie perfection found at Levain Bakery, or the most unbelievable doughnuts at Doughnut Plant), and I had equally high expectations for these fish and chips.

When a friend of mine recently mentioned he went to A Salt & Battery and raved about how good the fish was, I knew it was time to try it for myself. Asheley and I decided to cross the pond (from Long Island to NYC, that is) to check out what A Salt & Battery is all about.

Fish and Chips... some would say the quintessential take away food of the United Kingdom. Flaky, moist fish enrobed in a batter that is fried to golden perfection, served alongside homemade tartar sauce and deliciously crispy English chips. A little sprinkle of salt and drizzle of malt vinegar... sounds to me like a great meal. Well, unfortunately at A Salt and Battery, that's only half right:

Taccozzette Con Stracotto (Pasta with Braised Pork Ragu)

By Chris Cockren 4 Comments

At Mario Batali's Otto Enoteca and Pizzeria in NYC, there is a dynamite pasta dish called Taccozzette con Stracotto. Featuring braised pork shoulder tossed in a tomato sauce with fresh basil and served among pasta that resembles a shrunk down version of lasagna noodles, it is hands down one of the best pasta dishes I've ever had. Needless to say, I've been wanting to attempt recreating a version of this mouthwatering pasta dish at home (imitation is one of the greatest forms of flattery, isn't it?).

The other night Asheley and I invited another couple over for a little dinner get-together, and I felt it the perfect time to try my hand at recreating the Taccozzette con Stracotto! Lisa is an amazing cook in her own right (check out her super delicious Sausage, Bean, and Spinach Soup Recipe that she wrote up for Shared Appetite), and her husband Joe is a wine connoisseur. They know good food, so I had to bring my "A" game. I decided for an added challenge, I wasn't just going to try to recreate Batali's braised pork shoulder ragu, but I would also attempt to make homemade fresh pasta for the very first time. I know it was incredibly risky, but I was feeling "go big or go home". To complete the meal, I made a delicious Winter Caprese Salad to start and finished with a super easy Chocolate Souffle with Grand Marnier Creme Anglaise (recipes coming soon).

This braised pork shoulder ragu recipe is a one-pot wonder. It is a warming, hearty dish that is perfect for a winter night dinner and makes entertaining super easy. All the prep work is done way ahead of time. When you are ready to eat, just boil up some pasta and serve! Feel free to make your pasta fresh like I did, but that is totally not necessary.

Kimchi Taco: Food Truck Paradise

By Chris Cockren 4 Comments

I didn't grow up eating a lot of Korean food (or any for that matter), but had I known what a delicious treasure it truly is, I would have started enjoying the flavors of Korea long, long ago. A couple NYC food trucks are working hard to put the delicious cuisine of Korea on the culinary map of America. One such truck is Kimchi Taco. Combining traditional Korean flavors with comfort foods we Americans love, the Kimchi Taco Truck has rapidly become one of my favorite food trucks in all of NYC. The flavors are bold, the ingredients are fresh, the prices are great, the staff is friendly, and most of all, it's so delicious.

Philip Lee, owner and founder of Kimchi Taco, wants to revolutionize Korean cuisine and change America's perception of his native food... and in my mind, he's succeeding. There are many great food trucks roaming the streets of NYC, and Kimchi Taco can hang with the best of them. Here's why:

Sopa Seca with Beans

By Chris Cockren Leave a Comment

Sopa Seca, meaning "dry soup", is a delicious, traditional Mexican dish I just recently discovered. Traditionally, the dish uses rice, vermicelli, or dry tortilla strips cooked with tomatoes, onions, and garlic in a broth. Most of the broth is absorbed during the cooking process, thus the name "dry soup". In this updated version, I use whole-wheat angel hair (or spaghetti), and there is the addition of kidney beans and a little kick of spice with poblano peppers. This is an adaptation of a Sopa Seca recipe from the January/February 2012 issue of Food Network Magazine. With under 500 calories a serving, this dish provides a good amount of fiber and protein. Even better, it comes together in just about 30 minutes, which makes it a perfect weeknight dinner. But most importantly, it's delicious:

Sausage, Bean, and Spinach Soup

By Chris Cockren 2 Comments

Today's post features a recipe that comes from a good friend of mine. She and her husband are big foodies just like Asheley and I. We love talking food, sharing our culinary adventures, and eating good eats together.

Lisa made this soup for us a couple months ago on a cold winter day and it was so warming, so comforting, and most importantly, really delicious! The sausage and potatoes in the soup make it really hearty, and the cheesy baguette crisps that top the soup add so much flavor and awesome texture! I immediately asked her for the recipe and for permission to share this gem on Shared Appetite. Enjoy, and thank you Lisa!

The Meatball Shop in NYC

By Chris Cockren 5 Comments

I forget where I first heard about The Meatball Shop, but I give tremendous gastronomical thanks to whoever it was! This is a place where you definitely want to eat, plain and simple. It's delicious, fuss-free, fun, comforting, and with everything on the menu under $10, it's definitely affordable. What more can you ask for?

Opened in 2010 at 84 Stanton Street in the East Village, The Meatball Shop has quickly become a favorite of NYC locals and foodies alike. With the success of their first location, co-owners Daniel Holzman and Michael Chernow soon expanded and opened two more locations (West Village and Brooklyn).

I recently visited The Meatball Shop on Stanton Street. Here's a pretty detailed recount of my excellent experience while there:

Coolhaus: Ice Cream Sandwiches Done Right

By Chris Cockren 1 Comment

I like ice cream. I like cookies. Ice cream and cookies all at once... euphoria! What's not to like about the old time favorite ice cream sandwich? I remember being very excited as a kid when I would hear that familiar high-pitched tune, signaling the one, the only, ice cream man! Approaching that ice cream truck, with all the different sugary choices colorfully plastered around the service window, I would very often choose the good ole' chipwich. A prepackaged vanilla ice cream sandwiched between two frozen chocolate chip cookies, it was all a kid could hope for. Ah, youthful days... But little did I know!

When I walked up to the Coolhaus food truck for the first time, I expected a decent, good, tasty ice cream sandwich. That isn't what I got... not even close. It was SO much more than that. I have never had an ice cream sandwich this good. It was stupid good. So good I now literally compare all other ice cream sandwiches to the pedestal I have erected for my ice cream sandwich love: Coolhaus!

Swiss Chard and Herb Soup with Feta

By Chris Cockren Leave a Comment

I am not one to make many soups, and honestly am not sure why. I enjoy a good soup, and when I saw this recipe in the January 2012 issue of Bon Appetit, I was intrigued. Not many ingredients, lots of healthy greens from the Swiss Chard and herbs, and an ingredient I've honestly never really worked with... feta cheese. The recipe, originally penned by Yotam Ottolenghi, is known for his popular take-out food shops in London where he focuses on uncomplicated and unadulterated food made with local ingredients. This soup is healthy, and it tastes so fresh and light with a hint of richness from the yogurt. Here is my adapted version of his soup: [Read more...]

NYC Cookie Perfection

By Chris Cockren 1 Comment

I realize the above title is a pretty bold statement. But I also have not come across a better cookie in my almost 28 years on this planet. I was first introduced to Levain Bakery several years back, and now find my car driving there automatically almost every time Asheley and I drive into the city. Levain bakery offers a variety of rustic breads and other baked goods, but the only thing I have ever had there are the beloved cookies. And for good reason... they are the perfect.

The Best Guacamole

By Chris Cockren 6 Comments

I love guacamole. It is the perfect accompaniment to many of my favorite foods: fajitas, quesadillas, nachos, tacos. There's not much that guacamole doesn't improve. It's also just insanely addictive with a big 'ole bowl of tortilla chips.

I have to admit, I'm also the sucker that always has to order guacamole when dining out. If the restaurant has guacamole on the menu, I'll order it. And almost always, Asheley and I are severely disappointed. Many lack basic seasoning, while some fall flat due to a lack of acidity from enough lime juice.

Good thing guacamole is really easy to make. I think you are really going to enjoy this recipe. I know Asheley does 🙂

Tom Colicchio's 'wichcraft

By Chris Cockren 1 Comment

One of my favorite go to places for lunch, especially in the cold winter months, is 'wichcraft. With several locations throughout New York City (as well as Las Vegas and San Francisco), my preference is the one right down the block from Madison Square Park and the Flatiron Building at 11 East 20th Street between Broadway and 5th Avenue. Owned by Top Chef head judge, chef, and restauranteur of all the Craft enterprises (Craft, Craftbar, Craftsteak), Tom Colicchio's 'wichcraft is his casual dining soup and sandwich shop. Opened in 2003, Colicchio takes the soup and sandwich comfort foods that we love and cherish to a whole new level of delicious.

The menu features hot and cold sandwiches, soups, salads, pastries, and even breakfast items. Everything is made from scratch and Tom Colicchio is known for his use of high quality of ingredients. He uses greenmarket vegetables and sustainably raised meats whenever possible. It's his goal in opening 'wichcraft to give diners the opportunity to experience exceptional food in a casual atmosphere at an affordable price. After placing your order at the register, you can find a seat, relax, enjoy the free wi-fi, and wait for your meal to be brought to you (which takes about 10 minutes). Here's what I like to order...

Crispy Baked Kale Chips

By Chris Cockren 1 Comment

I'll admit it: one of my New Year's resolutions is to get into "wedding shape", and that means eating a little better than I have been the past couple of months! However, one thing I refuse to do while eating better is sacrificing flavor. I live to eat, and although I'll be trying to make some better eating choices as 2012 kicks off, I will not give up my expectation of deliciousness.

I remember a couple years back walking around Whole Foods and enjoying a free sample of this new dehydrated Kale product that was for sale. It was light, crispy, and flavorful. I was about to buy it until I saw the hefty price tag of $8 for a little tiny package of no more than 2 servings. For some reason, today that experience popped into my brain and I decided to try to make my own "dehydrated kale". After doing a little internet research, I developed the following recipe. These Baked Kale Chips: 3 Ways are super easy, super healthy, and most importantly, super delicious...

NYC Doughnut Bliss

By Chris Cockren 4 Comments

Does your family have certain traditions that you truly cherish? Traditions that immediately bring to mind thoughts of happiness and bliss? One of those traditions in our house growing up was doughnut birthday breakfast! I would so look forward to anyone's birthday in our house just so I could enjoy a doughnut at breakfast. If it was my birthday, sometimes I could even convince my mom to let me eat two. This is one tradition I plan on keeping around as my fiance and I eventually start our own family. However, there will be one major audible called: goodbye you chain store "donut" wannabes and hello delicious, amazing, where have you been all my life doughnuts from Doughnut Plant in NYC!

Delicious Weeknight Chicken

By Chris Cockren 2 Comments

I received a message the other day from a friend requesting an easy, delicious weeknight dinner chicken recipe. I adapted this recipe from Ted Allen's cookbook a year or two ago and it has become a weeknight dinner staple in our house. It is healthy, no-fuss, and absolutely delicious. With only a handful of ingredients, the fresh and flavor-packed marinade comes together in under 10 minutes. I get mine going before work in the morning and then making dinner at night is a breeze. Enjoy this comforting recipe for oven roasted lemon-thyme chicken:

Guide to NYC Dining and Drinking

By Chris Cockren Leave a Comment

I just stumbled upon this and wanted to share with all of you. It is A Guide To Dining and Drinking 2.0: NYC Edition, put out by the people of Food Network Magazine. I've been to some of these places, but not even close to all. Not to say that this is the definitive "where to go" for the best of NYC eating, but it's a start for checking out some new places you might not have previously heard about. Check it out by clicking the link below to download the .pdf:

A Guide to Dining and Drinking 2.0: NYC Edition

White Chocolate - Toffee Crunch Cookies

By Chris Cockren 14 Comments

Christmas is Sunday already?! Every year right after Thanksgiving, I get excited with cookie-making anticipation. Which new recipes should I try? What new cookie concoction can make me gasp with culinary delight?! But somehow, Christmas always seems to sneak right up on me and I fail big time on making anything but the typical batch of chocolate chip cookies. Don't get me wrong, chocolate chip cookies are a classic (rightfully so) that I cherish and thoroughly enjoy. But, with a couple of hours to spare tonight, I wanted to try something a little different. I was walking in the grocery store baking aisle with nothing particular in mind when my eye caught glimpse of toffee candy bits (I think it was Heath brand). Bingo, I was going to make a toffee crunch cookie, and I figured I would try pairing it with white chocolate chips. Let it be known: I'm not a fan of white chocolate. In fact, white chocolate cannot even be classified as chocolate (it lacks the cocoa solids that makes chocolate, well... chocolate). However, I think the white "chocolate" works nicely in these cookies. I reviewed a couple recipes for cookies containing toffee and here's what I came up...

[Read more...]

Sweet Potato Mash

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DSC 04531

Sweet potatoes are awesome. They don't need much to taste great. In fact, they taste pretty great just on their own. They also pack a pretty nice nutritional punch: sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C, and vitamin B6. When I'm feeling healthy, the sweet potatoes in our house are enjoyed just by themselves, without any ingredient friends. However, when I'm feeling a little more indulgent, this is the recipe I go to:

Shake? Shack

By Chris Cockren 1 Comment

Every time I walk past Danny Meyer's Shake Shack in the city, whether it be Madison Square Park, Upper West or East side, or in the Theater District, the line is always ridiculously long. I have a couple of friends that are Shake Shack addicts, so it's been on my list of places to try. However, I never can find it in me to wait that long for glorified fast food. Well, recently I was in the city with Asheley and two friends to check out April Bloomfield's hip gastropub, The Spotted Pig. We were taking a pre-dinner stroll around the Flatiron building and Madison Square Park when my friend casually commented that the Shake Shack line in the park looked pretty small. It was only about 2 hours until we planned on eating dinner, so a full meal wasn't an option. However, being called Shake Shack and all, I figured I could at least take advantage of the short line to try a shake. I mean, that's what a place with shake in the title would be known for, right? Wrong...

Pasta with Roasted Vegetables

By Chris Cockren Leave a Comment

Vegetables often get a bad rep. I don't know why. They can be absolutely flavor-packed bursts of healthy deliciousness. What should get the bad reputation is the mundane way in which many people prepare their vegetables. My favorite preparation of vegetables is not only super easy, it is in my opinion the best way to highlight their flavors. Oven-Roasting your veggies concentrates its sugars and flavors, and at the same time preserves many nutrients (unlike boiling, where almost all the nutrients go bye-bye unless you intend on drinking the water as well). The following recipe is simple, healthy, and a great way to get the people in your life to enjoy eating their vegetables:

Bobby's Burger Palace

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I've been meaning to write a review of Bobby's Burger Palace (BBP, for short) for a couple weeks now, and with their second Long Island location grand opening today (there are 9 in total) at Roosevelt Field in Garden City, there is no time like the present. Owned by NYC-based celebrity chef Bobby Flay, BBP offers classic and delectable signature burgers, fries, and the most amazing, killer shakes I've ever had the pleasure of imbibing (among a myriad of other menu offerings).

Inspired by Iron Chef Flay's travels throughout America, each of his signature BBP burgers features regional flavors: Miami, Dallas, Napa Valley, Philly, Sante Fe, and Los Angeles are all represented here. All burgers are 80/20 Certified Angus Beef served on a soft sesame seed bun. Fries are hand-cut and always crispy. The BBP shakes are what every other shake wishes it could be. Don't eat red meat and dragged here by a loved one that is? There are choices for you too: turkey burgers, chicken breast burgers, griddled cheeses, and salads are all up for grabs. What do I think of BBP? Well, since you asked...

Macaroni and Cheese

By Chris Cockren Leave a Comment

No, I'm not talking about that stuff that comes in the little blue box. There is a better option out there! Homemade Macaroni and Cheese is simple to make and you can easily customize it however you like. This cheesy comfort food is something I always pair with my pulled pork dinner (don't forget the cornbread and sweet potato casserole!).

Pulled Pork... The Sequel

By Chris Cockren Leave a Comment

Typically, movie sequels just aren't any good... or at the very least, not as good as the original. When it comes to food, however, sequels (a.k.a. leftovers) don't have to be boring! They can actually be even better than the original meal. My fiance and I look forward to pulled pork every time I make it, but we look forward to the leftovers even more. Why is that? Because pulled pork, the sequel in our house blends together the flavors of BBQ with Mexican cuisine: Pulled Pork Nachos and Pulled Pork Quesadillas! Not only are they absolutely delicious, it is a fantastic way to make those leftovers last for a couple more meals.

I have recently become quite the fan of fusing Mexican dishes with the flavors of BBQ food. Several New York City restaurants are feeling the food fusion love also. Restaurant and food truck Mexicue offers a menu dedicated to the fusion of Mexican and BBQ foods. At Sue Torres' mexican restaurant in Chelsea, Suenos, she offers a superb appetizer of shredded beef mini tacos topped with a smoky, rich bbq sauce. You feeling the food fusion love yet? Try these simple recipes to give your pulled pork a tasty, inventive makeover:

Pulled Pork for Dummies

By Chris Cockren 3 Comments

I love pulled pork. It's the dish I always order at a BBQ joint. In fact, every time I check out a new BBQ restaurant, the three things I always tend to judge their food quality on is their pulled pork, mac n' cheese, and cornbread. To me, it's the perfect trifecta of BBQ eating... add in some sort of sweet potatoes and I'm a happy, happy man. Making authentic pulled pork at home would involve smoking the meat for hours and hours outdoors under my careful watch. Although I can't wait to own a smoker and embark on the art of smoking meat, there is a simpler, easier, no-fuss way to make a delicious pulled pork meal at home that doesn't require you to be outdoors with a smoker all day long.

The Spotted Pig

By Chris Cockren 3 Comments

If at first you don't succeed, try, try again! About a month ago, Asheley and I attempted to dine at April Bloomfield's The Spotted Pig in the West Village with two of our good friends. We arrived in Manhattan way before dinner time, so we took the opportunity to travel around the city for some pre-dinner snacks. By the time we were hungry again, it was 8 p.m. and we called The Spotted Pig to see what the wait time was like... 2 and ½ hours. No thank you. It was a Sunday night and we all had to get up early the next day for the work week. Wanting to see what the buzz was all about at this place (and there is a lot of buzz), we quickly found another date that worked for all of us a few weeks later and we tried again. Here's a rather detailed recap of our experience.

Eggplant Caponata Pasta

By Chris Cockren 1 Comment

Are you bored with your weeknight dinners? I don't know about you, but mid-week when Asheley and I are both exhausted from work, errands, and life in general, our "go to" dish always seems to be pasta. It's fast, cheap, and easy to whip up some pasta with a filetto sauce (quick tomato sauce), and at this point it is pretty effortless for me to make. Although absolutely delicious and completely satisfying in its own right, we definitely craved some variety in our mid-week pasta dinners! And so enters the Eggplant Caponata Pasta..

S'MAC

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Our outing to S’MAC, short for Sarita’s Marcaroni & Cheese, all started because of a snowy NY day in October. Snow in October? Yup, it was a nasty mess of a day as Asheley and I headed into the city for a concert at Irving Plaza. Many people would be content with just going into the city to see a concert, but not us. Any trip to the city means one thing: food! I thought it was a perfect day to try out a new place I heard about called S’MAC. There is just something so comforting and warming about piping hot mac n' cheese on a cold, wet day.

Vanilla Revival

By Chris Cockren 3 Comments

I’ve had plenty of ice cream in my life. I consider it to be one of the major food groups that I should consume on a regular basis. My fiance would probably say I like ice cream a little too much, but c’mon, it’s so darn delicious! And I know I'm not alone. You can all probably think of your absolute favorite brand and flavor of ice cream within 4.2 seconds. Or if you are like me, you might have a couple of favorites. But let me tell you, vanilla is not on that list for me. It just screams “boring” to me. Mundane, artificial vanilla flavor is not something I’m excited to eat. However, when I tasted Van Leeuwen's vanilla ice cream, it was like the gates of vanilla paradise were finally opened and I saw the true potential of that little pod. I was a changed man.

Belgium vs. Bobby Flay

By Chris Cockren 1 Comment

I'll be the first to admit it. I'm slightly obsessed with Bobby Flay. I love his shows on Food Network, and I get excited when I’m watching Iron Chef America and he’s the one chosen to battle. Having dined at all 4 of his restaurants numerous times (Bar Americain, Mesa Grill, Bobby Flay Steak, and Bobby’s Burger Palace), I can honestly say I thoroughly enjoy his food and the flavor profiles he creates. He has transformed the way I cook and eat. With that being said, I love when he loses on his t.v. show Throwdown. It is a constant reminder for me that there are SO many great chefs and cooks out there doing their thing day in and day out, without the recognition or fame that comes with being a celebrity chef. One of those underdogs who sent Bobby packing is Belgian native Thomas DeGeest and his Wafels and Dinges Food Truck.

Food Truck Revolution

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DSC 0249 — Food Truck Rally in Prospect Park, Brooklyn

The next big thing to hit New York's food scene? Gourmet food trucks, and the invasion is already well underway. A movement that began on the West Coast, California is already accustomed to the gourmet food truck scene and they embrace it with open arms. Okay New York, before you start thinking half-cooked pretzels, nuts-for-nuts, and other abysmal food cart atrocities, think again. Today's food truck is not your ordinary sidewalk vendor. These gourmet food trucks cook up fresh, high-quality ingredients. Some food trucks even sport menu items with local and/or organic produce. Menus are much smaller compared to that of a restaurant, as the trucks focus on limited but creative dishes that run the scope of ethnic and fusion cuisine. Often times, successful food trucks have a very creative, unique niche. Several food trucks fuse together different types of food, like Mexicue's blend of BBQ and Mexican fare, while others (like Van Leeuwen's Vanilla Ice Cream) take old time favorites to a brand new level of culinary genius.

The Big Surprise at the Big E

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This past weekend my fiance and I ventured up to the Big E, held in West Springfield, MA. As a child growing up on Long Island, I've been to "fairs" before. Held in big parking lots, there were several rides, carnival games, the typical carnival food, and maybe some small show or animal petting exhibit. The most memorable and biggest fair I can remember attending was held in the parking lot of Nassau Coliseum arena. Well... comparatively, that "fair" is a mere insignificant freckle on the pinky toe of the left foot of the Big E. The Big E is quite simply massive.

Otto Enoteca and Pizzeria

By Chris Cockren 2 Comments

We all have that "go to" meal... that one thing that we eat time and time again when we can't think of what else to cook or we don't have any energy to devote to trying a new recipe or idea. It's normally that tried and true dish that we can prepare with one eye open and one hand tied behind our back. It's familiar, it's trustworthy, it's delicious. The same goes with dining out. When you have that trusted restaurant that you just absolutely love and adore, it is easy to head there when you have guests in town, want to show off an amazing and affordable New York City meal to your friends or family, or when you just can't think of what else to eat! For me, this place first and foremost has to have great, simple food with high quality ingredients. It has to have a fantastic ambience with dynamic energy, a friendly waitstaff, and with these economic times, the restaurant has to be easy on the wallet. Otto Enoteca and Pizzeria is that place for me.