RYLAND INN AT BEARD HOUSE IN NYC
A Ryland Inn Revisited dinner will be held on Monday, December 10, at the James Beard House, 167 W 12th St, New York City. Executive chef Anthony Bucco will present the following menu:
Hors d’ oeuvres: classic steak tartare on mustard crackers; duck rillettes; deviled quail eggs with smoked trout; wild mushroom toasts; and crab with compressed citrus and sesame seed tuile
(The Ryland Inn punch cocktails)
Dayboat fluke crudo with Terhune Orchard apples, apple mustard, and French breakfast radishes
(Benito Santos Igrexario de Saiar Albariño 2011)
Barnegat Light scallops with chanterelles, sunchokes, and Styrian pumpkin seeds
(Domaine du Closel La Jalousie Savennières 2011)
Rabbit–foie gras ballotine with parsnips, vanilla, and hazelnuts
(Schloss Lieser Thomas Haag Medium-Dry Riesling 2010)
Domestic-lamb tasting with heirloom beets and pistachios
(Mount Eden Vineyards Domaine Eden Pinot Noir 2010)
Pear textures with spiced crème fraîche
(Tokaj Classic Classic Cuvée Late Harvest Tokaji 2005)
7 PM; $170; members $130. Reservations: 212-627-2308.
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BOOK FARE
Two new cookbooks have come across my desk this week, which have kept us busy in the kitchen and would be perfect as holiday gifts.
300 SENSATIONAL SOUPS BY CARLA SNYDER & MEREDITH DEEDS
It’s not unusual for us to have soup at least once a week for dinner, especially in the fall and winter, so when 300 Sensational Soups by Carla Snyder and Meredith Deeds came across our desk, we were ecstatic. Not only does this cookbook give you recipes that are familiar, such as French onion soup or pasta-and-bean soup, but there are also recipes for dessert soups, a new inspiration for us. We never heard of gingered crème anglaise soup with chocolate pavé or mint chocolate chip soup, or coconut soup with crispy mango wontons. What a treat! We can also eat our way around the world with the “A World of Soups” section with its recipes for Vietnamese beef or chicken noodle soup; harira, a Moroccan soup made with lamb, chickpeas and lentils; or vatapa a spicy Brazilian stew containing fish, chicken, coconut milk and peanuts. Each recipe has a helpful tip, such as garnishing ideas, as well as inventive variations. This book has already gotten dirty from use, a good sign.
KOSHER BY DESIGN COOKING COACH BY SUSIE FISHBEIN
Each section of the book is preceded by practical techniques and information that is helpful to even the experienced cook. Learn why you need only three primary kitchen knives, how to upgrade side dishes and desserts, or use the microwave to remove intact cabbage leaves for the vegetable stuffed cabbage recipe. I found myself using Post-it notes throughout this 120-recipe cookbook as some dishes included ingredients I had never used before such as silan, a date honey or date syrup. Fishbein uses it in her roasted sweet potatoes and leeks recipe. Other dishes on my “to try” list are: lentil-beet salad; honey-pomegranate chicken; butternut-squash broken lasagna, and pecan-pie French toast bake. With kosher cooking meat and dairy products may not be used together. However, if you are not kosher—we’re not—you can substitute nonkosher meat and dairy products in the recipes, if you choose to.
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ATLANTIC CITY EVENTS
On December 8th, the Emmy Award-winning chef Paula Deen will bring her Southern charm to the Tropicana, 2831 Boardwalk, Atlantic City with An Evening with Paula Deen. 6 PM; $35, $40, and $50. For tickets, visit Ticketmaster at ticketmaster.com, or call 800-736-1420.
"Scrooge Unplugged!" a three-course matinee lunch or dinner and show will be held at The Palm, 2801 Pacific Ave at The Quarter in Tropicana Casino and Resort, Atlantic City. This event is suitable for all ages. For time, dates and prices, log onto: http://www.thepalm.com/Atlantic-City/DinnerTheater
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CBS-IS LOOKING FOR AMATEUR BAKERS
CBS is looking for amateur bakers to compete against one another in baking challenges that will test every aspect of their baking skills. At the end of the competition, one baker will ultimately be crowned the winner. Potential contestants must bring their best signature baked item to an open casting call that will be held on December 15 at the Flatotel, 135 W. 52nd St, New York from 11 AM to 4 PM. If interested, e-mail ASAP: [email protected]/ Include your full name, contact telephone number, city/state, occupation, recent photos of yourself, brief description of your baking background and skills, history about when and how you got into baking, what you love about it and a description and details about your signature dish. Also, if available, include photos of your baked goods. For more info visit http:// www.cbs.com/bakingshow
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DINING DEALS
On Tuesday’s from 4 to 10 PM, a four-course dinner with wine is offered at the Buckwood Bistro, 84 Rt 46 E, Delaware for $16.95; 908 -475 -5777.
Lo Bianco, 20 S Douglas Ave, Margate City is offering three courses on Friday and Saturdays for $30. Reservations: 609-350-6493; BYO.
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NO COMPLAINT ABOUT THE PAINT
We are in the middle of a kitchen renovation and have been writing about our experiences every Wednesday since October 24 on Table Hopping With Rosie—Restaurant News. Please share your renovation stories, good or bad, with us.
It’s almost done. We’re tiled and painted but not blinded. Blinds will be installed in about a month. It was easier deciding on a renovation company than finding a painter. We had four painters come over to give us an estimate and heard from one after 10 days. We then had another painter come in, who within one day gave us an estimate and we hired him. Be sure to get paint chips. We found ourselves changing our minds on the color everyday. You can also buy a small sample and paint a section of the wall yourself, which will help in the decision making process. We were extremely pleased with the final result (more pics next week) and want to give a shout out to Jimmy from J Canabe’s Painting Company and his crew (201-997-0722). More info at: www.canabecolorexpert.com
Unpainted kitchen with subway tile.
Photo courtesy of Lowell Saferstein
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Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].