By Munch Master
To all our adoring fans who were on pins and needles (hehehe I crack me up sometimes) waiting for the second half of red hook adventures. I promise I will get back to that right after this post. But we ate at this place called employees only and I thought it warranted a post before the details became foggy. First, I have to tell you I love going to dinner with other foodies. Because we are all adventurous and don't mind sharing, so if everyone orders different meals you get to taste an expansive selection from the menu. So find a group who loves to eat and doesn't mind sharing. Food is always better with good friends. But on to more pressing matters. Employees Only, better know as EO. It is this small, almost unmarked restaurant in the village (205 Hudson). If you venture there you will, undoubtedly, walk past it at least once. I'll give you some help here, look for the tall, well dressed doorman waiting in the shadows. His name is K.C., and as if you are on some VIP list he will ask if you have a reservation and you better be because this place fills up quickly. We were a little early, so Tal and I walked around for a bit. Fast Forward - everyone is finally at the restaurant and we are being seated. The wait staff is in attire that resembles the 50's, which you soon realize echos the cocktail menu, which to say is extensive is the understatement of the evening. So many choices and only one liver...lol...what is one to do...Share with the other foodies..heheheh. Everyone at the table orders different cocktails. I ordered a "Ginger Smash" and after sampling everyone else's, determine mine was the best cocktail at the table. It was fresh ginger and fresh cranberries muddled with Gin if you want the recipe it is here. I highly recommend it. As far as the food, well it was out of this world; from Elk to Rabbit and a rib eye that would make a 12 inch plate look tiny. We had a spread that looked like Thanksgiving. If you have the chance and can get reservations, it is definitely worth it.
Later,
Munch Master
By Munch Master
I know I said 'Strip House" would be next but this post has been sitting here so long in draft format I felt bad for it all lonely with no one to read it....But I promise 'Strip House' will be next.
Now ,once we ate until we were stuffed on authentic south American food, we decide to explore Red Hook. The First thing one might notice was it's disconnection with the rest of NY and all it's burroughs. By this I mean alot of the streets are still cobblestone, buildings along the river are Circa "Civil War' and have been refurbished to beautiful works of architecture, not seen in modern buildings. On a path that connects these beautiful civil war munitions warehouses were old street car rails that still boast old cars almost frozen in time and worn by the slightly salty Hudson air. Also, there is very little NY transit to or in Red Hook your best bet to get there is a subway 20 or so blocks away and take a bus to the heart of RH near the colossal "Fairways" market. We made a brief trip inside but nothing to write here about. I am planning a trip to write about this market in the future.(Yes Neel your invited) Or the IKEA water taxi it dumps off in RH at the ikea and it's free.
The 3 of us decided to explore this area we figured if were here might as well enjoy it, and found a cool craft fair where RH residents were more than happy to tell us of the great little places in the area. One of these places was "Steve's Key lime pie" which was a short walk along the river. We arrived at this large red brick building that had a single greenish-yellow door that has painted on it
"PIES HERE" (yes that is a link to his web site). Be mindful of 4 things when visiting.
1st. Their hours are random check their twitter feed here for updated daily hours
2nd. Its cash only
3rd. If you're looking for anything other than key lime pie and maybe a bottle of water you may want to adventure elsewhere. (like Baked)
4th. It is not fancy !! a small counter and bell for service. In the back was a garage with a motorcycle on a lift. A moto guzzy or a triumph I think.
Being mindful this is no boutique dessertery they do one thing and do it well 'Key Lime Pie' it was great. And, I am told the chocolate dipped pie on a stick is even better. I must say though being from Florida I am a bit bias when it comes to key lime pie. Although, it was good as good any KLP we made at the Ritz-Carlton. The 3 of us buy a small pie and scarf down about 3/4 of it. YUMMY. I can't describe it much more you have to try it. So with full stomachs and carb coma in tact we decide to explore the rest of the 2 block long building and walk along the river. This is where we stumbled upon Red Hooks Eden. This Eden goes by the name of "liberty Sunset Garden Center" . Of course, we didn't realize it was a garden center at first...lol.. I'll explain. We first walked in the back door and found this marvelous almost commercial kitchen surrounded by beautiful foliage & gardens. We continued through the "jungle" until we reached the other side of the building and someone who worked there. I sheepishly ask are we in the garden center or someones house? The lady at the desk said "the garden center" so I asked whats with the kitchen? She said "once a month a chef cooks a wonderful meal for $20.00 and its BYOB". Intrigued, so much so I stared asking questions. You know like who is the chef?, what kind of food?, ect...ect.... She says well Rick (that's the chef's name) will be here shortly you can ask him. As if she was clair voyant about 5 mins later there he was walking though the door. An Anthony Bordain looking gentleman who had for sure earned his stripes in the harsh food underworld of NYC. We chat for a few and he informs me of the planned dinner the next night and says I should attend. And with this invitation, I of course plan to attend you never turn down an invitation from a chef that looks like this. I would imagine he could cook circles around most.
I was told by Rick the dinner usually starts around 6:00. So, I arrive promptly at 6:00 p.m. to find only 3 people there. Myself, the owner of the garden centers wife and Rick. Lol...turns out I was early by about an 1.5 hours. No worries though, I love to cook and offered to help out. Graciously enough Rick puts me to work.I assit finishing his menu of fried pumpkin brie risotto balls, roasted whole chicken, braised pork butt and a chocolate peanut brittle moose. It was wonderful food and more than enough to feed an army twice the size we had in attendance. I also met some awesome food industry folks. A sous chef at one of Mario Batali's spots and his girlfriend a pastry chef at nobu north. (If your reading this I lost my phone and still would like to pull some shifts) It was a weekend of culinary heaven no doubt, and I hope to have many more of these adventures soon. If you want to have a great dinner with a wonderful view call the garden center and inquire about the dinners.
Later Munchers,
Munch Master
By Munch Master
Hello again all,
Our latest adventure took us to Red Hook Brooklyn (home of the new mtv "REAL WORLD"). The whole adventure started actually a few months ago when Teresa read about a park in Red Hook that was suppose to have all these authentic Mexican, Central & South American food vendors that gatherin a prak and have for years. Recently though they have been though a lot of issues with the City of NY and having to buy catering trucks and other red tape. So, needless I am glad they are still there although I am told there are no where near the amount there use to be.I assume due to the cost of trucks and carts. We took our crazy friend Carla who ironically happens to be from LA and El Salvadorian and was very familiar with a lot of the food there.Which helped because she suggested some of the food in this post. But back to the adventure. So as usual when we venture in the outer Burroughs we got lost for about an hour. Along we while tiring to find the park we found this huge market called "Fairways" it was huge and very cool and in this civil war era group of buildings right on the Hudson. We will get back to those buildings in a moment. So after asking directions in "Fairways" we drove around a little more and found the park. So we have ARRIVED it was a hella windy and overcast day and a bit chilly. So we paroused though the line of vendors like a Sargent would inspecting his troops. When we stopped at a converted bagel cart and I ordered a chicken tamale. It was pretty good moist, flavorful and huge for a tamale. At the same stand Teresa ordered what they called fried tacos. They actually remind me well the shape anyway of taquitos. The flavor was not of the store bought taquitos as you may expect. No no this was perfectly crisp corn tortilla with a chicken center draped in a wonderful picante garnished with fresh white onion and fresh cilantro.YUMMY in a word. So after the appetizers Carla spotted a EL Salvadorian truck and a food she has had many times called Pupusa. The best way I can describe them is savory corn meal pancakes with cheese and an
array of ingredients of your choosing so we ordered 3 . I had jalapeno, Teresa had what from the looks of it was a wonderful roasted pork.Carla had this on with veg that remained me of spinach. Other than the weather a beautiful day....to be cont
By Erich
I know I know its been a while. I'm sorry it wont be that long before the next post. But enough groveling. Those of you who know me know I have some formal culinary training and those who don't know me now you know...lol.. I have also been know to cook up a great meal or 2. This post is about just that. This past week Teresa and I had the privilege of spending a few day in the Outerbanks of NC. Her sister invited us there for her wedding and let us stay in this marvelous beach house. THANKS HEATHER!!!!!!!
Anyway, if you have never been it should be on your list to go before you die. In a word "stunning". The wedding turned out great and I will post a link to the pictures later. So part of our wedding gift to them was: Teresa and Pam made the cake which was also beautiful if not way to large...lol. And I catered it can I tell you man there was a ton of wonderful seafood. From blackened & bacon wrapped scallops to 2 different kinds of crab legs and clams casino. It did take a little longer that I thought it would. But really great food and a wonderful family and atmosphere it was great. And if your brave go collect the conch on the beach in the morning or the giant crabs at night and chef it up. Like I said if you get the chance to visit the outer banks don't miss it. Just don't forget to pick up the seafood on your way. It always tastes better closer to the ocean.
Until next time,
Munch Master
By Munch Master
Hello Everyone,
Well I had planned this blog entry to be about the festival and to be the first entry. Oh well better late than never...lol.. Well Here it is.....
It all started a few months ago when I went on the National Buffalo Wing Festival web site. While looking around the site in addition to the festival they have many competitions. One of these being the "Traditional Sauce Competition". After being told from lots of people that my sauce was wonderful. I figured what the heck, so I entered the contest.
Before I got any further I will explain the entry process. It starts by entering on their site. They review you recipe and then from all the entries they choose the finalist. Now I don't know how many entries they have, but I consider myself fortunate.
A few weeks went by and I had almost forgotten. Then one Friday I got an email they liked my recipe and I was entered in the contest. I was so excited I would be cooking my sauce on stage at the National festival.
What I didn't realize until Teresa had made all the plans was how close Buffalo was to Niagara Falls. How awesome is that Cooking Competition and getting to visit a natural wonder. SWEEEET.
The plan was to leave around 6 or 7 in the afternoon get to buffalo around 11. Ha now that didn't happen we didn't get to leave until 8 or 9 and both of us being tired we had to stop and nap for about an hour and a half.That made it around 5 A.M. when we got to our hotel. Now keep in mind I had to compete at 2:15 p.m.I guess like they say no rest for the weary. We checked and and got about 4 to 5 hours sleep and off to Dunn Tire Park.
My nerves were going a little wacky which is odd when it comes to me and cooking. Teresa kept me calm and had a great suggestion for calming me. A BEER and so I drank a beer on an empty stomach and voila calm nerves.
Fast forward an hour or so and on to the stage and on with the show. I first got to meet the other contests. There were 3 finalist in total. Myself a nice gentleman from Rochester, NY and lady from San Diego, Calf.
Allow me to introduce the cast of the competition. For the MC it was none other than the "FOOD DUDE" himself Kevin Roberts(From the next food tv star) and the "Wing King" and founder of the festival Drew Cerza. The Judges Sonny Andersen from the food network, The mayor of Buffalo.
I will forgo the grubby details of the prep, but I can tell you that every time I make the sauce and it tends to have slight differences and 1 in about 5 is perfect and well THIS WAS THE ONE.
You could have light the world with my smile when they announced I was the winner. I was on top of the world. I received rave reviews from the judges. Sunny said she was coming to our house to eat some wings...lol. She films her show in the city. The exact wording of the announcement I cant remember right now. But it went something like "it is a sauce like we have never tasted". So Look out buffalo you make go to Jacksonville and beat the jaguars. But this jacksonville native went to Buffalo and won the traditional wing sauce competition. Can't wait to defend my title next year. Thanks to everyone who has had my sauce and enjoyed it.
Later
Erich (aka the munch master)
By Erich
So with the start of football season I feel the need to talk about one of my favorite places to watch the jaguars games. So you maybe asking what does this have to do with mobile munching well we will get to that. I guess the first problem is if you are asking what does football have to do with food . And to this I answer... Wings,burgers,fries, and a nice cold beer.
This post would be about the burger part of that answer. Dakota Roadhouse, I have to say has one of the best traditional burgers I have had in NYC. It all starts with this massive hunk of hand formed slightly spiced great quality ground beef grilled to perfection on a griddle just the way you like it. While they cook your massive burger they place a sandwich size English muffin in the broiler to toast. If your asking why, well they forgo the traditional burger bun for this muffin from our friends at the UN. It is all topped off with a large onion and tomato slice followed by a small leaf of iceberg. You can order fries with your order they are extra $$ and are nothing spectacular just frozen fries.
So the burger is good eats. What you may be surprised to hear is that this great little hole in the wall bar has a very extensive and eclectic menu. No more just bar food their menu has everything from great burgers to pb&j, edamame and empanadas. So if your your in the area need an NFL fix a great burger and beer it is not to be missed.
But lets hope the jags do better on the next visit.
Later
Erich
By Erich
I didn't think my first official food post would be on anything other than this past weekends National Buffalo Wing Festival. Little did I know we would eat at this surprising little Cuban restaurant in Union Square tonight.
Caipiroska was the great drink I had. It was a cross between a strawberry daiquiri and a mojito. Now don't misunderstand, I am a purest for some things and a mojito is one, but this was an exception.
Now on to the meal. I had Ropa Vieja with black beans and yellow rice. 
The shredded beef was great - slow cooked with red bell peppers and a slight hint of mild other flavors. It could have used a little salt, but the house brand garlic hot sauce had just enough salt and vinegar to take care of that. This house sauce was also very tasty on the the fluffy, perfectly cooked yellow rice. You could tell the black beans were not out of a can; they had the slow cooked flavor and a firmness that you only get from properly cooked dried beans.
Now onto Teresa's meal. She had the same wonderful black beans and rice but her main dish, well let me tell you about it - a Cuban Burger 
that was ground beef mixed with chorizo sausage. What a great idea! It was wonderful and needed no sauce. All in all it was a great impromptu meal.
Now its off to bed.
Erich
By Erich
Hi everyone well this is my first foray into food media. I hope everyone is as excited as we are. There are a few reasons I wanted to create this; First - I wish I could take everyone on our journeys and culinary endeavors, but alas, it is impossible. So this is our way of sharing with it our family, friends and whoever enjoys reading them. Second- it allows me to practice my food writing, photography, and publishing skills.
I hope you all enjoy it and leave comments and suggestions.
:)
Erich and Teresa
