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StarChefs International Congress

StarChefs International Congress

The other night I experienced an evening that reminded me of how exciting it is to be around great food, amazing drinks and others that love the food industry. The Star Chefs Congress theme this year was Cook Your Culture. This annual 3 day conference […]

Foodie Engineer Visits Rachael Ray (Day 2)

Foodie Engineer Visits Rachael Ray (Day 2)

In my previous post about my trip to the Rachael Ray show I shared my experience and excitement of the first of 2 days as a guest on The Rachael Ray show. I left off concluding the first part of the competition. The next and […]

Salvation Burger

Salvation Burger

Salvation Burger

I was so excited to check out Chef April Bloomfield’s new endeavor Salvation Burger.  I think I dined at the bar after the  eatery was only open for a week or two, which was really exciting.  I knew I wanted to try the Salvation Burger.  It was one of the most moist and flavorful burgers that I have ever had, but it was so simply dressed.  Ketchup was no where near my burger.  The burger is dressed with caramelized onions, that seem like they have been cooking for hours to become so tender and sweet, and the Taleggio cheese acted like another saucy element.  The burger was not the largest burger I have ever seen, but it was so rich and filling.  The meat is butchered and dry aged in house and it has the perfect amount of fat to ensure that it is juicy.

Salvation Burger Beet Salad

Don’t get me wrong I started this meal on a light note.  I started with a salad of beets with tarragon dressing a tasty cheese, that tasted like a cross between pecorino romano and blue cheese, look at me, a cheese pro I am not, the menu called it a “smoky blue”, and finally the salad was sprinkled with walnuts.  I will be getting Chef April Bloomfield’s cookbook, A Girl and Her Greens, as my next book purchase.  I knew she was a vegetable genius, but this salad confirmed it for me.  Again, it was so simple, but the textures and the flavors that she put on the plate, were amazing.
Salvation Burger Grasshopper Milk Shake

I washed all of that down with one of the boozy shakes.  I am not sure what type of alcohol was used, but I am guessing it was crème de menthe, because it was described as grasshopper mint and chocolate cookie.  The shakes are well made with plenty of crunch and definitely requires the large straw that comes with the glass.

I will be returning to Salvation Burger, but next time I will try the fish sandwich and the fried apple pie that was sold out.  I love a good apple dessert, as soon as they said they were all served for the day, I knew I would be back, this way I can have another beet salad.  Oh and I will be sitting at the counter to watch the chefs in the open kitchen.

Rachael Ray Culinary Tuition Competition Winner Update

Rachael Ray Culinary Tuition Competition Winner Update

I got a chance to support the winner of the Rachael Ray Culinary Tuition Competition that I took part in a few months ago, recently.  It was so great to see Rachel Green in her element.  The room was nicely decorated and we all came […]

Foodie Engineer Visits Rachael Ray (Day 1)

Foodie Engineer Visits Rachael Ray (Day 1)

After my journey of becoming one of the 3 finalists for The Rachael Ray Show’s First Culinary Tuition Competition, I was invited to New York City to compete for the final prize of Culinary School Tuition to International Culinary Center, formerly The French Culinary Institute. […]

Toloache 50

Toloache 50

I always struggle finding good food in Midtown Manhattan, but last year I stumbled upon this spot, and I have been back a few times since.  It is a great place to experiment a bit with your palate.  I have yet to get up the nerve to try the Oaxacan style dried grasshoppers tacos, but I have dined at Toloache at 251 W. 50th St. several times, and really enjoyed everything so far.

My most recent visit was another great experience.  We started with a traditional guacamole, they have staff making guacamole nonstop, in front of the brick oven that cooks several of the dishes.

IMG_1886Fried Brussels Sprouts

I’m not usually a fan of the brussels sprouts, but these, with what I think was cotija cheese, were so good.

IMG_1888Pescado Taco – Baja-style tilapia, spicy jicama slaw, and guacamole

Fresh and light tacos with a delicious crunchy slaw.  I predict my next lunch stop in Midtown will be for these tacos.  The fish tacos are a perfect lunch bite.

IMG_1889Costilla & Tuetano Tacos – Beef short ribs, bone marrow, roasted red onion jalapeno chiles toreados, Thai basil

For a bit of a heavier bite, the beef short rib tacos were perfect, and what made them perfect was the bone marrow on top of them.  And to wash all of that down was a nice cold Margarita.  Toloache has a great list of Margaritas, from sweet to spicy and finally traditional.  I went with the sweet and had a Skinny (Agave Nectar instead of sugar) strawberry margarita.

Though we didn’t stay for dessert this visit, I have had the Tres Leches Cake, and it was, in a word, awesome.

The great news about Toloache is that it is open for lunch, brunch and dinner, has 3 locations, and the service is great.  Although it is a bit noisy, it is a great place to dine and enjoy the bar.

The Toloache brand is led by Chef owner Julian Medina.  He has an awesome road to success story.  After being discovered in Mexico City by Chef Richard Sandoval, he became Chef de Cuisine of Maya, an upscale Mexican restaurant.  And the kicker that is the most impressive, he still decided to pursue a culinary education at The French Culinary Institute.

Destination…Eat!

Destination…Eat!

This weekend I celebrated the historical 57th Presidential Inauguration in Washington DC.  I know there are only 44 Presidents, but it was the 57th inauguration nonetheless, I will research why that is later.  The point is, I was in DC, and I was lucky enough […]

Country Elegance at Table Fifty-Two

Country Elegance at Table Fifty-Two

Bringing in the new year this year, I wanted to have dinner at a restaurant that I was guaranteed to not be disappointed.  And since I spent the holiday in Chicago, I knew there was only one place I wanted to try.  Chef Art Smith’s […]

Red Rooster Harlem

Red Rooster Harlem

I was privileged to have a wonderful culinary experience at a new restaurant that hasn’t even opened to the public yet. I know, cool right. To think that I considered not going in order to focus on my half marathon training. That thought left my mind quickly when I considered the Chef that’s name is a attached to this gem in Harlem. Here’s a hint, 2 words, Ethiopia and Sweden.
Most recently, Chef Marcus Samuelsson, born cialis and viagra alternatives in Ethiopia and raised in Sweden is best known for viagra sold in stores his winningthe Top Chef Masters on The buy cialis soft tabs online Bravo channel. He isa world renowned chef, and the youngest chef to receive a 3-star review from The New York Times (at on pharmacy canada age 24). The fact that his name is connected to anything related to James Beard(named “Best Chef: New York City” by the James Beard Foundation) was reason enough for me to make the trip from Jersey to Harlem in rush hour traffic.
Needless to say just knowing those little tidbits, I was not missing this Monday evening event. It was a star studded event with Cicily Tyson in attendance and Chrisette Michele performing, to close out the evening. But I must say, the star of the night was Marcus Samuelsson’s food. Though the space is not finished, with exposed drywall, and unfinished walls, the place was jumping with excitement and anticipation. The evening began with cocktails served in the basement of the restaurant. Mini-mini fish tacos were passed, as well as shooters of what tasted and looked like butternut squash soup. Following the cocktail hour we took our seats and the food experience began. I have shared the complete menu for the evening below. I could go on and on about this food, but what you need to know is that if you are in Harlem when Red Rooster opens, you need to visit.
Red Rooster will be a space that is unique to several of the other restaurants in the area.There will be a breakfast cafe, communal table, horse shoe shaped bar, and grocery. The basement will house a jazz, gospel open mic type experience as well as cooking demo’s and classes.
The executive chef of Red Rooster is Andrea Bergquist bringing experience from other famous eatery’s like Tabla, Merkato 55, and Gramercy Tavern.
Appetizer Crab Cakes Lump blue crab, spiced mayo Pickled Beets Manchego, spinach hazelnuts M’hudi Sauvinon Blanc 2008
Entrees Fried Yard Bird White mace gravy Roasted Salmon Apple cider glaze One World Pinotage 2008
Sides Herbed Couscous smoked Collard Greens Mac and Greens roasted Cauliflower Dessert Assorted Red Rooster Desserts red velvet cupcakes, donuts dusted with cinnamon sugar with banana filling http://sildenafilviagra-rxstore.com/ Seven Sisters “Odelia” Bukettraube 2009

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