When the Culinary Institute in Hyde Park first opened The Bocuse Restaurant one year ago, the school prepared a special dinner for Chef Paul Bocuse and other world-renowned chefs, including Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, and Michel Richard. Last week, to celebrate the one-year anniversary, The Bocuse repeated the menu, and this time, Gerard and I were in attendance. The menu was so impressive I wanted to share it with my food-loving friends. As you can see, each dish was a recreation of a famous dish of a well-known French chef. I have written about the Truffle Soup in a previous column, so I will focus on the marvelous lobster dish.
It has long been believed that our "appetite" for lovemaking can be stimulated by certain foods. As Valentine's Day fast approaches I thought it would be interesting to explore the correlation between those foods in question and sex, separating the myths from the science, thus allowing you to best plan your menus for the big day.
Spotlights:Fantasy Pizza at San Girogio's Trattoria
The Chef gave me a new creation to try. It sounded crazy- it was pear and goat cheese pizza. We gave it a try and all three of us loved it (including my very discerning French relatives). If you are ordering pizzas to share and it is on the menu be sure to ask for it. (or maybe if they have the ingredients they might make it for you). It would probably make a good dessert but that would mean forgoing the chocolate flourless almond cake and I am just not willing to do that.
Sour Cream Pound Cake at McEnroe's
The other day I was at McEnroes, buying vegetables, when I spotted this Sour Cream Pound Cake, handcrafted bya Millerton baker- Mary Stevenson. I bought it and delighted my family with this light and moist plain cake that is not overly sweet. We each had a slice at breakfast and then toasted up some slices at lunch to top off with our favorite ice creams for an easy but lovely dessert.
We give much deserved credit to the culinary talents of the French, but it must be recognized that much of the magic of French food and wine is their incomparable "terroir" (the soil, topography, and climate in which a particular food or wine is grown). Certain products flourish in their specific terroir, and the same quality cannot be reproduced elsewhere. Cultivated by traditionalists who refuse to compromise, using labor-intensive methods (often hand-picked) that produce their exquisite perfection, these products are at pinnacle of French gourmet food. Express Magazine recently ran a 40-page article naming many of these "treasures." I thought a brief summary would interest you "foodies."
I caught up with Sheila at her book signing at Merritt Bookstore just before Christmas and asked her a few questions. What kinds of food lover establishments do you cover in the book? Restaurants, gourmet food shops, wine shops, farmers markets, CSAs and farm stands in the Hudson Valley.
Do you live here? I live in Milan. It was a weekend house for us when we lived in Brooklyn and in 2000 we moved up here full time.
With Gerard's mother and sister here we sometimes have a need to get as French as Millbrook can get.Lunch at Les Baux was a big hit. Gerard enjoyed his onion soup, Loulou her duck salad, and both loved the sweetbreads. My sister-in-law, Marie-Josée, went American. She devoured her first lamb burger which she will proudly explain to everyone she knows when she gets back to France. I also love Les Baux’s soups and their lamb burger.