Preparing for the Night: Chef's Table at Brooklyn Fare

Preparing for the Night: Chef's Table at Brooklyn Fare

Via Forbes.com

A reflection

I thought it would be funny and clever to finish this mini-series with the most honest three-word review I could ever give—It was great.

On second thought, I feel I should do more justice and give more credit to Chef’s Table at Brooklyn Fare, Chef Cesar Ramirez, and the entire staff. My experience was every bit the world-class and unique affair I was expecting. From the top down, the whole meal was handled with care, love, and expertise. From the way they stagger their reservations, with half of the communal table starting 30 minutes ahead of the other half, to the way they stack their dishes, each getting placed on top of one another with a soft pad, presumably to keep the dishes from shifting and breaking during transport back to get cleaned, everything Chef’s Table does is special.

When I talked to Chef Ramirez, and yes, he was in residence, presiding over the whole meal, adding his flourish, plating, serving, cooking, running dishes to get washed, talking with the diners, and watching over the whole thing, I told him how special this experience was. He said, “That’s what we’re going for here.” Something akin to the best sushi bar you’ve ever been to, sitting right in front of the chef’s creating your dinner. Not far from the concept of what David Chang of Momofuku Ko does, but miles away in product. It was sole, and I’m not trying to make a fish pun. Sole in the fact that there is nothing else out there like it. That alone deserves a visit, but the food is worth everything and more.

I’m still swooning over the Japanese red snapper with puffed rice and black vinegar. This single bite may stand as the best and most well rounded taste I’ve had in my life. The preparation started with a liberal pouring of what I can only presume was oil on a flattop. What looked like the puffed rice was already on-top of the fish—it was on the surface for 10 seconds, tops. Once removed and wiped clean of everything but the crust, it was waved over a charcoal grill on the opposite side to give a light smoke. Cooked on one side, raw on the other—a perfect effort. The fish was passed off to Chef Ramirez where he put the most care into cutting the fish that I’ve seen since watching a master sushi chef take the scales off of a bluefin tuna with a two foot long sabre. He sliced through the first three quarters of the fish using an elegant, 14 inch fish knife from heel to tip, and at the last moment, gave the knife a pop from his opposite hand, severing the crispy crust with a crack, not a flake misplaced. Even the sound of the knife hitting the cutting board was magic. The dish tasted like the best burger I have ever eaten, which I had to tell Chef Ramirez directly after I put it in my mouth—I’m not sure if this was what he was going for, but there was just something about it that reminded me of it. I completely appreciated the freshness and quality of the fish… it just transcended anything resembling sushi. Maybe in a bind the only thing my mind could cling onto to get some continuity was, meat?

Without going into much more detail, there was the Uni, sea urchin roe, with black truffle on toast—exceptional. There was the fluke placed on a sheet drizzled with lemon and sprinkled with salt, a quick cure after a touch of cooking. I’ve never seen that technique, but it worked wonderfully. Our meat dish was the fattiest and most beautifully marbled Wagyu steak served with a picked daikon radish to cut the fat. The shiso sorbet was wonderful and the chocolate sphere filled with young strawberries and hot wild strawberry liqueur was beautiful as the sphere melted to reveal caramel ice cream, un-melted.

I didn’t take notes, aside from mental ones. I didn’t take a picture—they did ask from refraining in them. What I am left with, however, is a clear progression of dishes, the order possibly out of place in parts, and many of the preparations and ingredients butchered due to my lack of understanding or insight. For the sake of Chef’s Table and for what I’m sure Chef Ramirez would request, I am not going to share it; It won’t do the night justice. I can tell you that the theme for my meal, at least from my point of view, was fit. Everything fit perfectly. This is broad, I know, but from the dishes, to the contours of the fish and meat, the way a bite fit on the roof of one’s mouth, the senses and the way they were touched, the masterful service, and job-like manner everything was completed in… It all fit. From the aesthetic of the restaurant to the location in Brooklyn, the Chef, the wine, the appearance and taste of the food. It all fit. It’s the type of experience that gets me excited about food all over again—as if I needed a reason.

 

A birthday candle.

Chef Ramirez has a new fan… he had me from hello. I can’t wait to see where his career takes him, how Chef’s Table evolves. He’s on the top of the ladder right now, and everyone else is looking up at him.

- Adam from Tipped Mixology

Preparing for the Night: The Three Michelin Star Checklist

Preparing for the Night: Three Michelin Star Checklist

Did you forget anything?

So, you’ve made it this far. That means you’ve found your restaurant, saved up, gotten very excited, and tonight is the night you’ll dine and have one of your most profound and memorable meal experiences of your life… hopefully. Now what?

Here’s a checklist I’ve been working on for tonight that may help anyone in the same place as I am: It’s 5:00 in the afternoon the day of your reservation, you’re sitting around, excited as you’ve ever been, and you want to make sure things go smoothly. I’ll get it started:

• Have you received a confirmation from the restaurant or called to confirm? Some restaurants call a day or two ahead of time for confirmation, but can be very busy. Do yourself a favor, and call ahead of time. 
• What are you wearing tonight?

Tip

It’s safe to assume a three Michelin star rated restaurant is fancy. That means suit and tie for men, dresses for the women. When in doubt, dress conservatively. 

Me, Lucy, and Trek. Pre-Le Bernardin.

• Does your suit, pants, dress, jacket, etc. fit?
• Has it recently been dry-cleaned? 
• Check the neck of your collared shirt (if you’re a guy) to see if it’s comfortable with a tie… this one catches me every time. 
• Are your shoes polished? 
• Do you have a babysitter for your child?
• Do you have a pet sitter for your dog or cat? 
• How are you getting there?

Tip

Uber is a great substitute for a car service or private car if they run in your area. 

• Are you taking the subway or public transportation? Take a comfortable change of shoes… heels are tough, (I assume) especially on uneven concrete.
• Send out a tweet to the restaurant! They love to know you’re coming in and may offer you a warm, personalized welcome. 
• Check the menu ahead of time!

Tip

This isn’t so much to decide what you’ll eat, but familiarize yourself with the menu. (prix fixe, à la carte, wine list, etc.) Explore wines ahead of time and check the ratings with Corkz. 

• Do you have your wallet/purse?
• Enough money in your account to pay?
• An alternate card? We’ve all been there…
• Have you left yourself plenty of time to get there? Give yourself at least an extra 30 minutes.
• Reading glasses?

Tip

Most restaurants carry a few sets of reading glasses if you need them!

• Is your phone on silent? Actually… just turn it off.
• Keys? 
• Does your belt have an extra notch for all the food you’re about to eat?

Okay, okay, this is getting ridiculous, but you get my point. Preparing for a major meal is like going away on vacation—you always feel like you’ve left something behind. What’s great to know, however, is that once you’re at the restaurant you can just tune out all the noise, and whether or not your suit jacket is slightly tight in the chest or not, no longer matters. Barring a huge setback, like a torn inseam or a busted heel, chances are the restaurant will provide a solution to your problem or it’s not that big of a deal. 

Via NYTimes.com

Most importantly, know what you’re in for. When I ate at Per Se for my 21st birthday, I only had some clue of what I was getting myself into. 12 courses, with a wine for every course, plus extra tastings, extra desserts, and extra wine pairings later, I was almost full to bursting and pretty drunk at that… my friend and I were planning on going out afterwards, but the only place we could see ourselves settling that night was on our pillows. If you are up for a night out on the town after your meal, check a few local cocktail lounges in the area, or even another Michelin restaurant with a great lounge or bar—somewhere that fits your style for the night. A nightcap is a great way to close our your night, but most likely you’ll crawl into a cab, throw all your clothes into a crumpled heap in the corner of your room, and sleep like it’s ambrosia.

- Adam from Tipped Mixology

Preparing for the Night: Research

Preparing for the Night: Research

Step one: Research

I was introduced to Chef’s Table at Brookyln Fare, like many, from an idol of mine Anthony Bourdain. In the last episode of No Reservations before switching to CNN and the newly named Part’s Unknown (essentially the same show) he concluded with a Brooklyn installment. That’s when I first saw this:

I was keeping notes on the episode as ideas for great places to go and try in the borough I love so much—Chef’s Table immediately made it to the top of that list. I usually do some research into the location, fare, chefs, history, etc., before dining at the restaurant, but this time was unique. A quick trip to their website will yield a cursory overview of the reservation method, dates, and dress code, but it doesn’t sport the usual façade of a major Michelin restaurant. That is when I realized Brooklyn Fare is a gourmet grocery store. This makes Chef’s Table even more unique that it already is—I love the idea of having an amazing restaurant nestled in (or around) a grocery store.

After a trip to their website came up pretty much empty I started searching for a bio on Chef César Ramirez, the chef at residence at Chef’s Table. He worked at Bouley, another great restaurant in New York City with one Michelin star, and also at Bar Blanc in the West Village. According to NY Times, he had a following before coming to Chef’s Table. He is Mexican, raised in Chicago, cooking French-Japanese fusion. This mix of culture in his cooking, aside from him being a self-taught chef, might be part of the appeal of his cooking. I also found he doesn’t allow note-taking or pictures in his restaurants, which I hate doing anyway and I don’t disagree with his rules.

The restaurant has 18 seats, arranged as a 3-sided square around an open kitchen where Chef Ramirez and his crew will work. This is where my knowledge caps and I usually travel to websites like Yelp, Eater, and let’s face it, Wikipedia. I read about an intimate foodie atmosphere with knowledgeable staff. (notably Michele Smith, former Captain and Sommolier at Per Se) I also read countless references to Alinie, (Grant Achatz) Daniel, (Daniel Boulud) Le Bernardin, (Eric Ripert) and Per Se (Thomas Keller)—that’s an amazing group to be compared to, and reviewers are constantly saying it is better! Remember some of my previous attempts at explaining how to eat at a three Michelin star restaurant? Dialing up the douche factor and honing in on your inner critic… the great restaurants live up to every expectation. The great restaurants don’t make me feel bad for expecting the best. From their amazing ingredients to their fantastically composed and beautiful dishes, I’m not worried.

Thanks Faisal Sultan! He risked it so I don't have to.

The uni on brioche with black truffle looks divine—I hope it’s on the menu. Remember how I said Chef Ramirez doesn’t allow pictures? Well, I guess he let a few slide. 

- Adam from Tipped Mixology

Preparing for the Night

Preparing for the Night

What goes into a trip to Chef's Table at Brooklyn Fare

I'd like to start off by saying yes, I am still here. Things have been understandably busy since I last made a post—I’ve just completed my first semester back in school, am fostering a young startup, working a demanding day job, and trying to have a life aside. This does not mean I have stopped eating, stopped enjoying nights out at fantastic restaurants, or stopped expanding my food knowledge while showing my passion for all things food… I’ve just stopped writing about them. Yet something happened today that hopefully changes all that; I got a reservation at Chef’s Table at Brooklyn Fare, Brooklyn’s only three Michelin star rated restaurant.

I’ve had the good fortune and opportunity to dine at a good deal of three Michelin star restaurants in my life, many right here in New York City, but I’ve been especially looking forward to going to Chef’s Table. Like a teenager waiting for their acceptance letter from their favorite university, I waited for my fate whenever I attempted to get a reservation. My hopes were dashed every time I called and was met with the all too clear, “I’m sorry…” Hoping to find a great restaurant to try for my upcoming birthday I tested my luck again—persistence conquers all.

The upcoming blog posts will stage my night, what I personally go through waiting to have an experience unlike any other in the field I both work in and love. I’m sure I am not alone in my planning and preparation for a big night, but I do not doubt I take things a step further than most. Maybe I will give fellow foodies around the world a comparable checklist for their own big nights, or maybe I’ll just give a little insight into my mind. At any rate, I hope it’s entertaining.

-Adam from Tipped Mixology 

Off To Kentucky

Off To Kentucky

Start off the new year with a trip to one of my favorite places

I'm off to Kentucky tomorrow, so the slow posts will continue until I get back. Until then, you can look forward to seeing our finished product, which we manufactured last week. Trust me, they look and taste awesome! All we need now are our labels...

My girlfriend is in Lexington visiting her family right now--I've been so lucky to have been introduced to her home and the surrounding area. From the people to the beautiful scenery, the food to the drink, the hospitality, and of course being able to visit her, I've thoroughly enjoyed my time in Kentucky. If you don't trust me, take it from #ShareTheLex

I can't wait for this trip in particular. Not only has it been far too long since I've seen my girlfriend, but we also get to visit the Bourbon Trail all around Lexington and the fantastic distilleries Kentucky has to offer. So far I've only been to Woodford Reserve, but was thoroughly impressed and can't wait to go back some day, maybe even this trip!

As I said, there's far more to Kentucky than booze, and I can't wait for all of it. While I'm sad to leave Brooklyn behind for a few days, there's no better place to go than Kentucky, because Kentucky kicks ass!

- Adam from Tipped Mixology

From Ours to Yours -- Merry Christmas

From Ours to Yours -- Merry Christmas

We'd like to wish everyone a happy and healthy Christmas and holiday season from Adam and Patrick at Tipped Mixology. Cheers! 

Tipped is Getting Going!

Tipped is Getting Going!

It's finally time for that all-important announcement...

Well folks, it's been a year. In this year, an idea was fostered. It evolved well past what I could have ever imagined. We've brought on about 60 followers on our Twitter account, 1500 unique likes on our Facebook page, and amassed almost 15,000 unique views to this very blog! You guys are all awesome. We made logos and scrapped logos, officially filed our business, found a manufacturing facility, acquired insurance, signed many documents, tasted and re-tasted multiple drink recipes, solidified a very unique and tasty three, and can finally say we're going into production! After one year of moving Tipped Mixology along the path to becoming a real venture, you will soon be able to taste our hard work.

You'll now notice a change to our website; our store is live! We will be manufacturing small batches of each of our three drink mixes for resale and will be taking pre-orders for the finished product. Only 40 of each flavor are being made this time around, so be one of the lucky few to taste our first run. Our manufacturing date is January 3rd, so you'll receive the mix just a few weeks after the new year. Along with your drink, you'll also get a chance to help out our young company by sharing your thoughts with us--either a short survey or a quick email. If you fill this out, you'll make it to our contributors page... yes, that thing does have a purpose!

It's been such a fun year and we can't wait to share all our hard work with each and every one of you. With your help, we'll soon be able to ramp up our manufacturing and distribute a larger number of our drink mixes. 

All the best,

-Adam from Tipped Mixology

Back to Gwynnett Street

Back to Gwynnett Street

How was my second time at this Williamsburg fine-dining staple?

Back in April, I wrote about Gwynnett St. I took a very neutral stance on the restaurant, leaning a little more towards being hyper critical. I had a chance to go back this past week, and then re-read my post. Many of the things I was critical on had been addressed… I’m sure it had nothing to do with my post. I went back with a more open mind; I always try something twice before I make a firm decision. It’s only fair.

Right off the bat, there was a hostess station. Our hostess greeted us immediately, asked if we could patiently wait for a moment, and then took us to our seats within a minute of walking through the door. This was vastly improved from my last meal. We didn’t do the tasting menu, instead opting towards sharing two appetizers, each getting an entree, and sharing a dessert. The whiskey bread was still amazing. The apples and oysters with calves brain, horseradish, and watercress was just weird enough to work, the calves brain mimicking foie gras with added gaminess. I never thought of apples and oysters together, and I could have done without them on the first bite, but by the end of the meal, I got it. It was adventurous surf n’ turf, and I liked it a lot. We each got the chicken, which was just as good as before. This included mushrooms, rosemary, brussel sprouts, and picked autumn berries. The dish was perfection. Finally, I had something to wipe my whiskey bread through at the end of the meal. Our dessert was peanut and chocolate with cranberry gelee and brittle. Fancy peanut butter and jelly is exactly what came to mind—it was fantastic.

So, the food was undoubtedly great, but how about the service? This was my biggest gripe the last time I ate at Gwynnett St. This too, was a major improvement. Our waiter was knowledgeable about the menu and relaxed in his approach. He coined the oysters and apples as surf n’ turf and brought up the fancy peanut butter and jelly, so I need to give him credit for that—he joked to keep things light, but didn’t dwell around the table. He came when he needed to, explained the dishes, and then disappeared to his next table. He embodied everything a waiter or waitress should be.

Gwynette St. didn’t surprise me, because I knew the greatness was there. They’re a diamond in the rough and have won me over. From now on, I’ll always wonder why my chicken doesn’t have hay ash rubbed across the skin. Gwynette St. has a new fan. 

- Adam from Tipped Mixology

The Thanksgiving Transition

The Thanksgiving Transition

A recap, and the transition from Thanksgivng to the Christmas season

First of all, I hope everyone had a fantastic Thanksgiving! It's easily my favorite holiday--any holiday with food as a major theme wins through in my book. Black Friday is behind us, and I hope no one got trampled, Small Business Saturday came and went, Cyber Monday gave us all a reason to slack off at work, and what-the-hell-do-I-do-now Tuesday left us all thinking where do we go from here? Yeah, there are no more catchy-named days between now and Christmas, but that doesn't mean you can't fill the holiday void. Here's a Tipped recap starting with a very Thanksgiving Chirstmas carol rewind:

Overview of a Juice Cleanse

Overview of a Juice Cleanse

Photo Via Grass Roots Juicery

Chlorophyll is vile...

For those who follow Tipped on Twitter, you’ll know that last week I started a three day juice cleanse. This isn’t normally something I would do, but I’ve been more aware of these food trends recently and have even gone as far as to give up gluten for two weeks. In the past I went vegetarian for a week to prove a point to a friend, but this was child’s play in comparison to going gluten-free or attempting an all juice cleanse. I’ve heard of staggering health and mental benefits accompanying many of these extreme diets and cleanses, but my desire mainly stemmed from curiosity. These juice cleanses are becoming insanely popular, and it was time to see what all the hype was about.

I got my cleanse from a juice bar down the street, Grass Roots Juicery, but this post wont double as a review for them, just my cleanse experience in general. We did their Peaceful Warrior cleanse—basically not meant for beginners or hardcore juicers, somewhere right in the middle. It is meant to, “Find inner peace while still kicking butt. Designed for more experienced cleansers who take good care of themselves, and work-out regularly. It is perfect for those who would like a cleanse that will keep up with a high-energy life style.”

The cleanse itself consists of six 16oz juices with one morning shot of chlorophyll. The juices are coconut water, Grass Roots (Kale, apple, spinach, cucumber, celery, romaine, parsley, lemon, and probably more), Just Beet It (Beet, ginger, apple, carrot, lemon, wheat grass), coconut milk, another Grass Roots, and almond milk. The basics of the cleanse are to spread the juices across the day and try to stay busy so you don’t think about food too much. This actually worked pretty well for me, spreading the seven drinks over 12 hours, one every two hours. If the juices do their job, they’re supposed to regulate your blood sugar so you don’t feel hungry. The juices are also supposed to cleanse your body, make you more aware and mentally clear, and just generally give you an energized and positive feel, but the jury is out on that… more to come later.

Update: Sous-Vide Brisket

Update: Sous-Vide Brisket

Photo Via TastyMemoir

Check out my previous post on sous-vide brisket here.

As far as the update goes, I made another brisket a few weekends ago. I kept the recipe exactly the same but changed a few important things:

1. Add a stick of butter to every 2 pound serving of brisket. Put the butter right in your Ziploc bag with your bacon--the extra fat is completely necessary. 
2. Lower the cooking temperature to 141 degrees Fahrenheit and cook for 48 hours. I cooked mine for 36, and it needed a little more time. Still brine as before, but this time you'll get a much more tender and gelatinous piece of meat. 

I didn't take any pictures, but look up any generic BBQ picture from Google and you'll see what I saw. What is so remakable to me is how I completely ignored Thomas Keller's method for cooking brisket sous-vide... he cooks at 145 Fahrenheit for 48 hours. From now on, I'll just default to anything he's already done and save myself the trouble. Keller is king. Let it be known, this is the be-all end-all recipe for sous-vide brisket... now let us never speak of this again.

- Adam from Tipped Mixology 

Quickfire Review: Walter Foods

Quickfire Review: Walter Foods

These quickfire reviews are really growing on me...

They're just nice and easy to write up, and I think it's great to expand on restaurants that I wouldn't normally commit a full review to. I eat out a lot, as I'm sure every reader knows at this point, but sometimes it's tough to devote a few hours of writing and proofreading to a night out that wasn't for a special occasion or at a specifically highly touted restaurant. Many of the places I eat deserve praise for different reasons, here's where they'll get it.

Walter Foods, Williamsburg chapter, was the meeting point for me and Patrick on Halloween for some business talk, catching up, and much needed great food. I'd say Walter Foods takes pub fare and dresses it up for a cocktail lounge. The menu offers bar snacks like deviled eggs and buffalo wings, but also items like tuna tartare and a French dip made with filet mignon. They marry these menu items together very well by dressing up common pub items for instance, the buffalo lollipops which used a very classic French technique to make each buffalo wing a little bite sized piece with the bone sticking out like the stick--they were very good. We also got the iceberg wedge salad with blue cheese and bacon, the aforementioned French dip, and the fried chicken. Everything was great, right down to the old fashioned that was done up for me the proper way... their cocktails were very classic and all looked great.

Photo Via Kim G. on Yelp

So what's the take on Walter Foods? I'll be heading back soon, I'm sure. If it was closer to me, I could easily see it becoming a staple. If you live close by, make a point of going here for brunch, lunch, dinner, or just to grab an amazing cocktail. 

- Adam from Tipped Mixology

Quickfire Review: Pulino's

Quickfire Review: Pulino's 

Quickfire weekend review

Hey everyone. This weekend I ate at Pulino's, a newish Nolita pizza staple right in my old neighborhood. Pulino's opened right as I was leaving my first NYC apartment, so I never got a chance to eat there. I have to admit, I was drawn when I learned that Food Network's Nate Appleman cheffed there, but he's long gone. I don't know how much of Nate is still in the food, but whoever has a hand in the menu, it's good. Opened by Keith McNally, owner and restaurateur of such restaurants as Balthazar and Pravda in the same neighborhood, Pulino's offers very respectable thin crust pizza with fresh, tasty toppings and fells a lot like his other restaurants. 

We had the burrata pizza which had a simple and fantastic crust with a marinara sauce that stole the show. We also had the braised duck 'gnocchi' which fit the weather with a rich and powerful wine sauce over a polenta cake... not quite gnocchi. We got a hot fudge Sunday dessert only because it came with Amarena cherries, which are heaven sent. The vanilla gelato, whether it was homemade or not, was great as well. Overall, the place was just right; we will be going back.

On a side note, go see All is Lost with Robert Redford... an absolutely great movie that might go unnoticed. 

- Adam from Tipped Mixology

Fall is Here -- Spiced Apple Cider

Fall is Here -- Spiced Apple Cider

This is my 'Oh shit, how long has it been since I've posted?' post

Yeah, I know. It's been a while... we've been very busy over here! We're going to have some exciting news in the next couple of weeks, but until then I'll get back to some quick posts. As we all felt this morning in the Northeast, fall is finally here. This is easily my favorite time of year--pumpkin everything, squash is in season, the leaves are changing, giving us their amazing smell and crunch, and spiced apple cider. I remember calling it spiced apple spiders when I was a kid and had a speech impediment... but let's move on to a super easy recipe! 

If you can find it you can get a bag of mulling spice, but don't go out of your way looking for it. Definitely don't as someone that works at the supermarket where the mulling spice is because they will look at you like you have multiple heads... it seems no one knows what this stuff is actually called. Mulling spice consists of cinnamon, dried orange peel, clove, allspice, and star anise, and the ratio usually changes from company-to-company. Don't make the same mistake I did this past weekend and use a bag of mulling spice with the wrong ratio-- our spiced cider was too licoricey. Yes, skip the pre-made stuff, grab some cheese cloth, cinnamon sticks, cloves, allspice, an orange, and a two liter bottle of fresh apple cider, hopefully fresh-pressed without preservatives. 

Mulling spice. Photo Via http://www.chadotea.com

Recipe:

• 2 liters of apple cider, fresh-pressed
• 3 cinnamon sticks, medium size
• 5 cloves, whole
• 5 allspice berries, whole
• 2 large orange peel segments
• Cheese cloth

You'll want to take all your dry spices and the orange peel and tie them in the cheese cloth like a homemade tea bag. Just take a peeler and peel the orange from top to bottom without any of the white rind--this is the easiest way to get the peel. Put your apple cider in a large pot, add the cheese cloth sachet, and bring to a boil. Reduce to a simmer for about five minutes, and serve. The longer you let the cider simmer, the more spice will get added, but it will never be overwhelmingly spicy and this ratio is perfect--notice I don't add any star anise, I'm not a huge fan. Keep the pot simmering for hours and your apartment/home will smell like all the best parts of fall.

Bonus time! Enjoy your newly made spiced apple cider in a mug with a shot or two of bourbon--it's the best alcohol to add. Drink it up hot for an amazing break from raking leaves. If you let the cider cool, don't throw it out; put it over ice with bourbon, sweet vermouth, and bitters for a wonderful fall Manhattan on the rocks. Not sure what bourbon to use? Get Bulleit (pronounced bullet)... it's easily the best for these cocktails. Enjoy!

- Adam from Tipped Mixology

Restaurant Review: Primo

Restaurant Review: Primo

Coming Soon: Michelin Guide, Maine

I sat on this review for a couple of days to collect my thoughts after eating one of the best meals of my life. I keep flipping through the incognito pictures I snapped throughout the dinner, except the one where my flash went off as I panicked and pocketed my phone while glancing around the dining room to see how many diners I pissed off with my embarrassing mistake—I don’t think anyone cared. I’m not faced with the same dilemma I was faced with after eating my birthday dinner at Le Bernadin: how do I write a review of something that is as close to perfect as I have experienced thus far in my life? I scrapped my review of Le Bernadin because I didn’t think I could do it justice… I kept getting stuck on the first paragraph where I tried to justify why some restaurants should get a fourth Michelin star. I think I have more to say about Primo. Primo isn’t quite the dining juggernaut that Le Bernadin is; it’s unassuming, casual, hidden, and every bit as good as Le Bernadin, but for completely different reasons. More so, I feel like everything has been said about Le Bernadin; We all know they’re leaders in the world of sustainability, boast a menu of the best fish dishes you’ll experience in your life, and we all know the accolades of Eric Ripert, and even his fish prep chef à la an episode of No Reservations. Everyone knows Le Bernadin is amazing, and I insist you eat there if you appreciate food and haven’t yet, but not everyone knows about Primo. I may still be able to introduce a few to some amazing things happening in a cozy converted Victorian getaway.

For those of you who saw my recent Instagram, I was in Maine with my girlfriend this past weekend celebrating our one year anniversary. Primo is located in Rockland, Maine, about an hour and a half drive along the coast from Portland. It’s a hike; my first trip to Maine was totally formulated around a meal at Primo. Saying it’s worth it is a complete understatement. Primo deserves all the accolades they’ve received and more. Melissa Kelly is a genius, admirable for her approach to farm-to-table cooking, and I don’t hesitate to say that Primo is the best restaurant in Maine—possibly the best restaurant in the Northeastern United States excluding New York City. I don’t think I’m just taking a leap for the purpose of this review, I really mean it. Let me get into things and see if I can do that statement justice:

The Almost Perfect Sous-Vide Brisket

Photo Via http://www.newyorkjets.com

The Almost Perfect Sous-Vide Brisket

Not quite the final say on sous-vide brisket, but definitely a step in the right direction for all technological foodies out there!

Okay, what do I mean by this statement? A quick search of sous vide brisket on your preferred search engine will yield a ton of results from foodie blogs, magazine articles, and sous-vide forums all asking the same question: how do I cook my brisket sous-vide? What's frustrating for a home chef trying their hand at sous-vide cooking is the sheer number of different responses to this question all claiming to have the correct answer and most of which are dead wrong. A little background:

Sous-vide cooking, for those of you who don't know, is a style of cooking where the product is cooked using an immersion circulator, which is a piece of equipment that regulates liquid to a very specific temperature, so that the product is cooked thoroughly to the same consistent temperature. This means a piece of meat, for example, a strip steak, would be poached in this circulating water bath at an exact temperature, let's say 135 degrees f, or perfect medium rare, so the entire piece of meat is exactly medium rare. This may sound gross to a lot of people... why would I want a poached piece of meat? Well, the goal here is to have perfect medium rare all the way through instead of just a small sweet-spot in the middle which is what usually happens during conventional cooking methods. The outside of the meat would then be seared or grilled super hot to replicate how a normal piece of meat would look, and the finished product is just amazing. If you ever look to try your hand at sous-vide cooking and don't want to break the bank, go pre-order the Sansaire for $199 and I'll recommend a really easy recipe at the end of this post. 

The SousVide cooker from PolyScience is the professional version and runs a very steep price.

Brisket is a tough piece of meat with a lot of connective tissue. It's best cooked either brined and baked like corned beef, cooked low and slow on a smoker or BBQ rig for days, or braised for a couple of hours. The goal with a piece of meat like brisket is to let the collagen, elastin, and other connective tissues holding the protein together turn into gelatin so the meat stays juicy and tender. This can either be done above 180 degrees f  when collagen and elastin break down with heat, or by pounding the shit out of the meat. Beating your meat is always an option, but won't yield a traditional looking brisket, and heating the meat to 180 f is also an issue because the meat dries out. It's all about temperature and time to yield a juicy piece of meat with all of the connective tissue broken into gelatin... it's not so easy. I personally have failed at brisket every time I've ever cooked it, until now. Here's how I did it, and what I would do differently next time:

Tipped Tailgate

Tipped Tailgate

For those of you who may not know or don't follow Tipped on Twitter... which you should, I am a big football fan. Huge. I used to play football until a career ending injury in High School, and was one play away from continuing to play into college. Instead, I managed Ithaca College to two back-to-back playoff appearances--the IC Bombers are still looking to get back to their winning ways since I left, and I'm not trying to be cocky by saying that. 

When it comes to football, I look at the game from many different eyes: the eyes of a player foremost, but also the eyes of a manager, trainer, administrator, coach, and fan. I've done it all in some way, shape, or form. I'm back in my comfort zone now that football is starting back up again... the NFL starts tonight in fact! While I will be watching the game, my real season doesn't begin until Sunday when the New York Jets, who I am a season ticket holder with, take on the Tampa Bay Buccaneers. Patrick and I will be there representing Tipped Mixology with a two-man tailgate. A post will follow shortly afterwards about the joys of tailgating and what goes into preparing for game day. Let's go Jets!

-Adam from Tipped Mixology

Housewarming

I had a little get together with friends and family this past weekend... here are the ups, and the downs. 

Up: About 4 dozen great chicken lollipops baked off in the oven like fried chicken. 

Down: Tried to make a balsamic gastrique to drizzle over some roasted figs, but forgot about it and walked back inside my apartment to a lovely plume of black smoke and a crusty All Clad. 

Up: Pickled beets with ginger and cinnamon.

Down: I had to clean up some vomit... I'll spare you all.

Up: Friend's, family, and great company.

Down: Trek was barking at everyone, but finally seemed to simmer down towards the end of the party... he is still a puppy after all, just a very big one. 

Up: House plants as gifts including a brand new money tree.

Up: Finally started watching Breaking Bad... wish me luck.

Up: Learning how to saber a champagne bottle. 

All-in-all, a wonderful party and a great weekend. More to come soon!

- Adam from Tipped Mixology

Chicken Galantine and Ballotine

Chicken Galantine and Ballotine

Classic as classic can get

Chicken Galantine or Ballotine are classic French dishes which I believe are so classic they're almost dead. I graduated with a diploma in classic culinary arts from the French Culinary Institute, and the only two people I ever saw attempt something like this were Master Chefs; I'm talking Jacques Pépin, Alain Sailhac, André Soltner, and the like. These are the heavy hitters, the old and the knowledgeable, the last remaining greats. I held the bathroom door open for Jacques Pépin once during my time at the FCI... that's a cherished memory. These guys paved the way for current star chefs, Michelin star winners, James Beard award winners, and all chefs alike in one way, shape, or form. If quartering a duck in under 15 seconds is something that gives you butterflies, then these are your guys. 

I've always wanted to learn how to properly debone poultry or fowl--it was never taught to me. When I stumbled across an old demo starring a much younger Jacques Pépin, I knew it was time to try my hand at a lost art. Here's the video, and my results.

If you want to do this as badly as I did and need a recipe, here's what I did, and it was amazing!

Start off by sauteing a container of spinach and drain off the excess liquid. Make two servings of mushroom duxelles, as mention in my en papillote review, and combine together. This is the stuffing for the chicken. Once the chicken is deboned and trussed back together, rub it with olive oil or butter, and salt all the way around. Bake on 415 F for around an hour depending on the size of the chicken... you want to pull it once the internal temperature hits 155 F. Grab some really nice vine-ripe or grape tomatoes, drizzle with olive oil and salt, and put them in the oven once the chicken is out. Just turn off the oven, and let the residual heat cook them for 10-15 minutes while the chicken sits. They'll crack slightly, but stay whole leaving the inside full of flavor and juice. 

If you want to make a sauce, make a white roux with 1 tbs of melted butter and flour, and add a splash of red or white wine. Cook until thick and add chicken stock until the right consistency is reached. Add some chopped parsley, salt, and pepper, mount with a pad of cold butter, and there's your sauce!

The hardest part about this recipe is deboning the chicken... I had to disinfect my laptop because I kept hitting the space bar to pause the video so many times. I'll tell you now, it's worth it to learn. If it's something you feel up to, good luck!

- Adam from Tipped Mixology

Restaurant Review: Mesa Coyoacán

Restaurant Review: Mesa Mesa Coyoacán

A new neighborhood gem

New is a subjective term of course, as I did just moved to this awesome little triangle of Williamsburg that I never knew existed until a few months ago. I have to say, other than one run-in with a truly terrible laundromat, this neighborhood is wonderful, quiet, and thriving. It definitely got a transplant of young blood when the rest of Williamsburg did, but it still holds a lot of the charm that I’m sure has been there for many years. This charm is what drew me to Brooklyn in the first place, and what was slowly shriveling away near the Williamsburg waterfront—I’m once again proud to say I live in Brooklyn and not some Soho-wannabee subsection of Williamsburg, now full of pretension and just an overall boushiness that left a major sour taste in my mouth when I moved…no offense to anyone that lives over there.