HOW-TO
Hero Food: A New Cookbook by Seamus Mullen

Yesterday, award winning chef Seamus Mullen of Tertulia released his first cookbook, Hero Food: How Cooking with Delicious Things Can Make Us Feel Better. The book demonstrates how to turn key ingredients into delicious dishes.

Seamus was diagnosed with rheumatoid arthritis a few years ago and has since discovered that basing his cooking on 18 key ingredient has vastly improved his quality of life. In his cookbook, he demonstrates how to prepare over 80 recipes featuring his 18 hero ingredients. What are these mysterious ingredients? Olive oil, dried beans, almonds, grains, anchovies, good eggs, good birds, sweet peas, parsley, berries, carrots, corn, stone fruit, good fish, squash, mushrooms, greens, and good meat.

DELICIOUS DEBUTS
TERTULIA Opens

This week marks the first of what promises to be many for Seamus Mullen's Tertulia. The Spanish cider
house officially opened it's puertas on 6th Avenue this Monday night, August 15th, and is, so far, being received with open arms.

The Asturias-inspired restaurant is the first solo project from Chef Seamus Mullen, but certainly not his first take at Spanish cuisine. After working in kitchens in Spain and the States as a young adult, Mullen eventually took over the kitchen at Suba in 2007 (now closed), and opened the ever-popular Boqueria as Executive Chef and Partner in 2006. Mullen left Boqueria in 2010 and has since been focusing on creating his version of the perfect Spanish cider house, much like the ones he knows and loves in the Basque region and other parts of Northern Spain.

DAILY BITES
Three Cheers for Txakoli

Spaniards definitely know what's up. The outdoor markets, sparkling beaches, the art, the food! Not to mention the wine made in Spain is highly underrated. Unlike their expensive neighbors to the north, Spainards make beautifully crafted complex wine that is affordable and different. Introducing...Txakoli.

Traditionally made and enjoyed in Spain's Basque region, Txakoli (pronounced Cha-ko-lee) is garnering more and more attention on wine lists here in the states. Made from indigenous grapes Hondarribi Zuri and Hondarribi Beltza, the high-acid, low alcohol wine is fairly dry and just slightly effervescent (a result of being bottled with residual carbonic) which makes for a perfect apertif. In Spain, Txakoli is typically drunk in small glasses alongside little pintxos- small bar snacks held together by a skewer. Here in America we opt for a large glass (or two) and some fried potatoes. The bubbly wine pairs well with octopus, mild goat cheese, and plenty of good friends.

BOQUERIA
Olive Oil: It’s Like The New Rainbow Sprinkles

Not everyone is a fan of those pretty rainbow sprinkles some put on their ice cream cones. Boqueria, a trendy Spanish restaurant located on West 19th street in Manhattan, is definitely taking that matter to a completely different level. Recently, they have added a new homemade ice cream to their list of dessert treats. Ordinarily, that would be pretty normal - except that the homemade ice cream is made with olive oil.

Yes, folks - olive oil ice cream. Olive oil has been used for a variety of things. For instance, it can be used as a dressing for your salad, an oil to cook with and even on your hair. But ice cream? Very creative to say the least.

BOQUERIA
Daily Eats: Boqueria

Boqueria
Cuisine: Spanish, Tapas
Price Range: Expensive

Flatiron
53 W. 19th St.
(between 5th and 6th Avenue)
New York, NY 10011
(212) 255-4160
www.boquerianyc.com

The regional tastes of Barcelona have come to Manhattan. Boqueria offers the Mediterranean inspired tastes of Spain and the tranquility of the sandiest beaches, all within the vicinity of the N train. A white marble bar stretches back along the toffee, beige, and sandy brown tiled walls. Chunky, bar-sized tables surround the narrow, mahogany colored communal table situated in the center of the elongated dinning room. Toward the back is a section of tightly woven cul-de-sacs, perfect for sipping a few of the 50 Spanish wines with an intimate dinner partner.

BOQUERIA
Let's Do Lunch!

A few Manhattan restaurants have recently announced that they will be expanding their hours. Boqueria, a Spanish restaurant with locations in SoHo and Flatiron have announced that they will now be open for lunch at their Flatiron location (55 W. 19th Street). They will be serving mostly salads, sandwiches and tapas. Lunch dishes include a Bocata de Pollo, a marinated chicken salad with celery root remoulade and endive on walnut raisin bread.

Mercat, a tapas lounge in NoHo at 45 Bond Street, has announced that they will now be open for lunch from noon until 3p.m. They will serve up mostly tapas as well as Spanish sandwiches.

Also announcing new hours is the Oak Room in the world famous Plaza Hotel. The Oak Room will be open for breakfast as of January 1st. The menu will include eggs and omelets, pancakes, waffles and smoked salmon.