First Course

With descriptions more often found on the back of a wine bottle than a bar of chocolate, Mast Brothers gourmet chocolate is no average candy bar. Available in 19 flavors and split into two categories, Single Estates/Origins and Blends & Pairings, expect to taste the unexpected. From Vanilla and Smoke to Black Truffle and Moho River, no bar comes in with under 70% of organic cocao harvested from small farm cooperatives dotted around South America, and no, none of the bars come with a milk or white chocolate option as, to the gourmet chocolatier, either would be cocao sacrilege.

Do you consider yourself a foodie? I mean even if you don’t, you live in New York so you must have an appreciation for the diversity and unique blend of foods that are in surplus. If so, you should check out the exhibit at The Museum of Natural History called Our Global Kitchen: Food, Nature, Culture. You may have seen an ad for it on the NYC streets or subway. The exhbit features attractions such as a recreation of an acient market, an inside peak into the dining room's of illustrious people, and a chance for guests to cook a virtual meal. Joonbug went there last weekend and left with such an appreciation for how food has evolved. The exhibit covered so much information about food; the parallels across cultures, how our sensory experiences affect our choices, the evolution of foods and agriculture, and innovative ideas that will shape the future.

Basil Hayden's Mad-Hattan
(Created by Damian Windsor)

2 parts Basil Hayden's Bourbon
3/4 parts Dolin Blanc Vermouth de Chambery
1 bar spoon Luxardo Maraschino Cherries
1 dash Orange Bitters

1 1/2 parts Basil Hayden’s Bourbon
1/2 part Sweet Vermouth
1/2 part Dry Vermouth
1/2 part Maple Syrup
2 dashes of Bitters

Contrary to popular belief, foodies aren’t always eating all the time. Sometimes we like to go out just to hang out, maybe listen to some good music, and maybe just move around the dance floor a little...you know...to burn off some of that incredible dinner we just had that is sure to appear on our blogs the next day. Nevertheless, it does go much appreciated when a nightlife venue offers a little something for foodies and makes a “one-stop shop” out of what would otherwise have been a night around town. I’m sure most night owls in Miami have seen delicious examples of this trend: the lounge offering non-afterthought small plates, or the food truck parked just outside the bar. To add to the ever-increasing roster of bars, clubs, and lounges catering to foodies is Blackbird Ordinary in Brickell.

If you’re sick and tired of run-of-the-mill burger and fries head no further than Bleecker Street to experience the newly opened SLIDE. With a menu designed by Chopped and Iron Chef champion Chef Madison Cowan, SLIDE brings diners a wildly eclectic, elevated selection of gourmet sliders in a fine dining setting. Decorated with a rotating selection of West Village artists, SLIDE is above and beyond your average burger joint, specializing in three irresistible items: sliders, boozy shakes, and cannoli.

Pinnacle Vodka, a company known for their fun and unique flavored vodkas, is at it again, creating new and unusual drinks. Last night, Pinnacle Vodka held an exclusive party at Jimmy at The James Hotel in New York City. Guests at the Pinnacle cocktail party were invited to taste their newest flavor innovations and sample their flavor portfolio. Invitees had no idea what to expect before they arrived and were suprised with the announcement of not one, but two new flavors.

For a truly cosmopolitan foodie, choosing the right venue for a dinner out can be a daunting task. Okay. Daunting might come across as drastic, but when someone’s palate follows a culinary trajectory that mirrors that of Magellan, it can be a little tough to find a restaurant that caters to every gastronomic desire. There is that great Korean joint, but you feel like having German, too. Gnocchi would be perfect, but could the kitchen top it off with some ropa vieja and maybe rustle up a mango lassi? Granted, most diners are content with just one cuisine at a time, but for those who like it all at once, Fort Lauderdale seems to offer just the place. A local favorite that has been almost secretly talked about and shared among Broward foodies since 2009, The Grateful Palate takes influences from across culinary traditions to bring diners a truly global dining experience. With a new cocktail list and new dishes that branch out further into the far reaches of the world’s kitchens, The Grateful Palate offers a delicious solution to the culinarily cosmopolitan.

While standing on the sidewalk outside of 529 Hudson Street in the West Village the last thought that crosses your mind is that you’re about to walk into a modern Chinese restaurant. The 1828 townhouse that’s parlor-level space now holds Ed Schoenfeld’s RedFarm, has a rustic, farmhouse feel. Not your immediate vision of a modern Chinese restaurant but somehow the farm-look works. Ed Schoenfeld, a food expert responsible for Chinatown Brasserie, Pig Heaven, and other Asian restaurants throughout the city, grew up Jewish in Brooklyn but always gravitated toward Chinese cuisine. Schoenfeld is living proof that food can easily cross all boundaries no matter your culinary and cultural upbringing.

Recently, Joonbug had the pleasure of attending the phenomenal Fifth Annual New Jersey Wine & Food Festival at Crystal Springs Resort. Crystal Springs is a beautiful getaway destination located in Sussex County, NJ. There was an abundance of delicious and exciting culinary events that took place during the weekend. Proceeds from the weekend are to benefit the James Beard Foundation and World Central Kitchen.

With Easter shortly behind us and the weather getting warmer, our minds are brimming with excitement at all the new seasonal food possibilities. Fresh fruits, vegetables and, oh, ice cream.

Whilst ice cream can be a bit daunting to make at home, self-taught cook Ryan McBride Mellinger, a line chef and general all-rounder at Mulberry Street hotspot Balaboosta, is here to shatter the myth and share with us her fool-hardy recipe for an ice cream and brittle duo that is sweet, warming, and refreshing all at the same time.