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FOOD FUN: Bacon Clothesline

The innovative chef David Burke has 11 restaurants, stretching from Manhattan to Aspen.

His playful yet polished cuisine has long featured memorable dishes, from Angry Lobster to Chocolate Burke’In Bag (a molded chocolate bag filled with mousse) to our latest fancy, Bacon On A Clothesline.

Unlike many of his dishes, you can make your own Bacon On A Clothesline. It was all the rage at one of our recent parties, hanging on a string stretched between poles next to the bar. Get your drink, unpin a crisp slice of bacon and enjoy!

If you’re entertaining outside for Father’s Day, rig up your own bacon clothesline for memorable “bar food.”

Bacon On A Clothesline was created for Chef Burke’s latest restaurant, Fabrick. The menu also features a revolving choice of dishes such as Octopus Tacos, Baked Pork Shoulder with “Angry” Garlic, Skate “Chop,” Avocado Panna Cotta, Chicken Mousse with Crisped Chicken Skin and “Sticks On A Salt Brick”—skewers of duck parts on a slab of pink Himalayan salt.

David Burke Fabrick is on the ground floor of the newly renovated garment district hotel, the Archer Hotel, a boutique hotel that also houses a Burke Group rooftop lounge, Spyglass, with skyline views.

 

Bacon On A Clothesline

Bacon, three strips of candied bacon with clothespins to a wood framed “clothesline.”

 
There’s also and a California-style aerie at the entrance to the hotel, where you can have a cocktail and people watch.

Fabrick is located between Fifth and Sixth Avenues, at 47 West 38th Street, Manhattan; 212-302-3838. The website: DavidBurkeFabrick.com.

  

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INNOVATION: A New Way To Enjoy Breakfast Cereal

What’s new in breakfast? How about some of America’s favorite breakfast cereals, served with spicy Chinese food? It’s a unique fusion experience, and it’s DEE-licious!

The concept is a joint venture between Kellogg’s and innovative Chinese chef Danny Bowien.

Chef Danny is a James Beard Rising Star Chef Award winner, chef/co-founder of the acclaimed restaurants Mission Chinese Food in New York and San Francisco and Mission Cantina in New York, and co-author of The Mission Chinese Food Cookbook.

Danny worked with Kellogg’s to create original approaches to breakfast cereal, combining American cereal with popular Chinese dishes from his menu. We were lucky enough to be invited to taste his creations (just $6 each!). They’re a revelation, and an inspiration for all of us to create our own innovative cereal combinations.

The result:

The marriage of familiar and unexpected flavors, the sweet and crunchy Kellogg’s cereals with the soft and spicy Mission Chinese cuisine, is a winner! We loved every one.

In fact, we went home and re-created Danny’s pairings as best we could, with the ingredients we had on hand. Since all the thinking had been done for us, it was pretty easy, although with a less refined result than the master’s.!

The limited-time specialty breakfast menu is available from December 18th to 20th; proceeds (with a minimum donation of $25,000) will benefit The Bowery Mission, which provides meals to homeless men and women in New York City.

 
THE BREAKFAST MENU: 5 NEW & NIFTY COMBINATIONS

Each pairing is a conventional cereal course, accompanied by a Chinese dish.
 
Corn Flakes + Westlake Rice Porridge

The Cereal: Kellogg’s Corn Flakes, yogurt and berries.
Paired With: Westlake Rice Porridge, essentially the wonderful Chinese dish of congee with chunks of oxtail meat, Dungeness crab and a soft-cooked egg.
Our Home Version: Corn Flakes, yogurt, berries, Cream Of Rice cereal with a swirl of sriracha.
 
Corn Pops + Thrice Cooked Bacon

 

Westlake Rice Porridge With Corn Flakes

Kellogg's Mini Wheats With Cashew Butter

Frosted Flakes With Matcha Milk

TOP PHOTO: Kellogg’s Corn Flakes with rice porridge (congee). MIDDLE PHOTO: Kellogg’s Mini Wheats with cashew butter and persimmon jelly. BOTTOM PHOTO: Kellogg’s Frosted Flakes with matcha powder, matcha milk and matcha noodles. Photos courtesy Mission Chinese Food.

 
The Cereal: Kellogg’s Corn Pops with bacon-infused soy milk, topped with a fried egg.
Paired With: Thrice cooked bacon with stir-fried rice cakes, bitter melon and chili paste.
Our Home Version: Corn Pops, bacon and eggs with chili paste-braised tofu (alas, we had no rice cakes).
 
Frosted Flakes + Green Tea Noodles

The Cereal: Kellogg’s Frosted Flakes dusted with matcha (green tea powder).
Paired With: A carafe of matcha-infused milk and a side of matcha noodles.
Our Home Version: Frosted Flakes dusted with matcha, green tea soy milk and angel hair pasta tossed with olive oil and matcha “pesto.”
 
Frosted Mini Wheats & Beef Jerky Fried Rice

The Cereal: Kellogg’s Frosted Mini Wheats on a bed of cashew butter and persimmon jam.
Paired With: Beef Jerky Fried Rice, peanut-infused milk and a scattering of roasted peanuts.
Our Home Version: Mini Wheats with peanut butter and fig jam. Next time we’ll make cashew fried rice to go with it.
 
Raisin Bran + Mapo Tofu

The Cereal: Kellogg’s Raisin Bran quickly braised in warm almond milk, agave and lime.
Paired With: Spicy Mapo Tofu—tofu set in a spicy chili-based sauce.
Our Home Version: Raisin Bran with more of the chili paste-braised tofu and a squeeze of lime juice.
 

For more ideas on how you can innovate with cereal, visit the Kellogg’s site StirUpBreakfast.com.

Our fondest wish: that this breakfast menu gets a regular gig.

  

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BEST BRUNCH: UrbanSpace Vanderbilt

Head to UrbanSpace Vanderbilt at Vanderbilt Avenue and 45th Street in Manhattan. It’s the block north of Grand Central Terminal, and our new favorite food hall.

Its parent company, Urbanspace, “cultivates creatively rich environments, places where local makers collaborate, exchange ideas, and showcase their wares.”

Why run all over New York City to find what’s hot and trending when here, in one space, some 20 food artisans sell their wares?

We were one of a group of lucky food writers who were invited to taste a sample from every boutique for weekend brunch.

And what a brunch it was: a memorable buffet of delicious, modern casual fare that can accommodate almost anyone’s diet (mainstream, Paleo, vegan and vegetarian).

In fact, if we were planning a wedding or other big party, we’d rent out the entire space and let our guests go from bay to bay, assembling their ideal feast.

Here’s what we had. We’re leaving out the adjectives because everything listed would get a superlative. Alas, we filled up to bursting before we could taste everything that was served, so apologies to those we didn’t get to. We shall return.
 
WHAT WE ATE…AND ATE…AND ATE

  • Asia Dog, hot dogs with Asian-inspired toppings, which also has stands at Brooklyn Flea, Madison Square Eats and Smorgasburg. For breakfast, though, they substituted banana yogurt with fresh fruit, gluten-free granola and almonds for a kimchi-topped dog.
  • Hong Kong Street Cart: assorted dumplings. These are a nice warm-up (no pun intended) to anything else you have.
  • La Palapa Taco, an outpost of a Mexican restaurant in the West Village. Hibiscus Rose Sangria Slushy and a Chilquiles Verdes Taco with grilled steak, tomatillo salsa, queso fresco and crema.
  • Maiden Lane from the East Village, specializing in creative casual fare with fine European tinned seafood. For breakfast/brunch we had the Lower Eastsider: cured salmon, cream cheese, pickled red onion and fresh dill on an “everything” bagel. We can’t wait to go back for the whitefish salad and the rest.
  •  
    AND MORE

       

    Currant Rosemary Scones From Ovenly

    Tomato, Sausage & Sage Pizza

    TOP PHOTO: Scones from Ovenly. BOTTOM PHOTO: Tomato, Sausage & Sage Pizza from Roberta’s. Photo by Deirdre Schoo.

  • Mayhem & Stout, a sandwich spot in Murray Hill that specializes in creative braised meat combinations with house-made condiments. We had the Apple Cider Mimosa and the Featured Mashup (see below).
  • Ovenly, a coffee shop and bakery in Greenpoint, Brooklyn that we’ve always wanted to go to. We had Currant-Rosemary and Cheddar-Mustard Scones with butter and jam; and gluten-free honey granola with local-made yogurt. We bought a piece of Blackout Cake to take home.
  • Red Hook Lobster Pound, a casual seafood restaurant in the Red Hook area of Brooklyn, with other locations plus food truck. We downed the Lobster Bloody Mary, garnished with a ready-to-eat lobster claw; but by the time the Lobster Cheese Fries arrived, we couldn’t eat another bite of anything. We’ll go back for them, along with a lobster roll.
  • Roberta’s Pizza, headquartered in East Williamsburg, served a Speck & Egg Pizza with mozzarella, mushrooms, speck (a type of prosciutto), onions and oregano; the egg was baked on top. We’ll be back for the L’il Stinker and the Cheeses Christ pizzas.
  • Sips & Bites, a Brooklyn café that serves American favorites with flare, dished up a Buttermilk Biscuit Sandwich with fresh ricotta, truffle honey, bacon and pink peppercorns.
  • Takumi Taco, Japanese-inspired Mexican food in the Chelsea neighborhood of Manhattan, served a breakfast burrito: scrambled eggs, black and pinto beans, chorizo, avocado, cheese and tomatillo salsa. We can’t wait to go back for the spicy tuna tacos.
  • Toby’s Estate, a coffee boutique in the West Village and Brooklyn, served up the best cup of coffee I’ve had in a long time: Single Origin Kenya Chania, brewed to order. Other single origins and blends are available, including decaf.
  • Two Tbsp, a vegetarian, vegan and gluten-free street food vendor currently in the midst of a Kickstarter campaign to fund its first permanent location.
  •  
    AND MORE
    There’s also a Featured Mashup, when two vendors collaborate on a dish. This month, Dough Donuts and Mayhem & Stout created a Pulled Pork Glazed Doughnut, the hefty glazed donut generously topped with pulled pork and served with a house-made barbecue sauce and maple brown sugar hot sauce.

    Here we have to use an adjective: memorable.

     

    Pulled Pork Glazed Donut

    Deconstructed Nicoise Salad

    TOP PHOTO: Pulled Pork Glazed Donut. Photo
    courtesy Mayhem & Stout. BOTTOM PHOTO:
    Deconstructed Niçoise Salad. Photo courtesy
    Maiden Lane.

     

    WHERE & WHEN TO GO

    UrbanSpace Vanderbilt is open for breakfast, lunch and dinner daily:

  • 8 a.m. to 9 p.m. Monday through Friday.
  • 11 a.m to 5 p.m. Saturday and Sunday.
  •  
    The address is 230 Park Avenue (the Helmsley Building), but don’t look for an entrance there. The entrance is on Vanderbilt Avenue between 45th and 46th Street.

    Go to 45th or 46th Street and head to Vanderbilt, which is east of Madison Avenue and west of Lexington Avenue. Lost? Call 212-529-9262.

    This is part of the annoying New York real estate developer habit of using the most prestigious address allowable by the Buildings Department, even though there’s no entrance at that address (it’s around the corner on a less-prestigiously-named street). You won’t find any door to the Helmsley Building on Park Avenue, either. The entrance is on East 45th Street.

    In a neighborhood where premium casual fare is hard to find, UrbanSpace Vanderbilt is a welcome addition:

  • For everyone who works in the area.
  • For people who need to meet around Grand Central.
  • For guests at all the local hotels.
  • For foodies looking for a cornucopia of riches.
  •  
    The place was packed!

     

      

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    DELICACY: Maatjes Herring From The North Sea

    If you like the herring that comes in jars, in wine or cream sauce, we’ve got something so much better for you: nieuwe maatjes herring.

    Through Friday, July 3rd, New York City’s Grand Central Oyster Bar and Restaurant is celebrating the Holland Herring Festival.

    For 35 years, this has been the first American tasting of the season of nieuwe maatjes haring, the wonderful Dutch herring.

    Herring lovers wait all year for the delivery of the cream of the catch to the Oyster Bar. The herring arrives air-expressed from Scheveningen, The Netherlands, a town on the North Sea where the herring fleet makes its home.

    This year, fans had to wait an extra week for the catch, due to stormy North Sea waters that made fishing difficult, and herring with very low fat content. An absence of adequate sunlight meant that there was not enough plankton for the herring feed on, so fishermen waited for conditions to change.

       

    nieuwe-maatjes-herring-brined-takeaway-wiki-230

    A dish of nieuwe maatjes herring fillets. Photo courtesy Takeaway | Wikipedia.

     

    But arrive they finally did; the Oyster Bar began serving them yesterday. We were invited to taste them, and we’ll be going back this weekend for more! The catch is limited: Even in The Netherlands, the fish are only available for a month.

     

    brined-herring-fudder.de-230

    Herring soaking in brine. Photo courtesy Fudder.de.

     

    Succulent and toothsome delicacy known as nieuwe maatjes herring. At the Oyster Bar, Chef Sandy Ingber serves the herring filets with hard-boiled egg, chopped sweet onion and chives.

    The herring filets are priced at $7.00; the herring with garnishes is $7.95 per order. You can walk in and enjoy yours in the bar area, or reserve a table at 212.490.6650.
     
    WHAT IS MAATJES HERRING?

    Nieuwe, pronounced NEE-wuh, means new in Dutch. Maatje, MAH-tyeh, means fermented or brined. The Dutch word for herring is haring.

    After the herring is caught, it is brined* for up to two days, typically in oak barrels. Then, for delivery to the Oyster Bar, it is gutted and the head is removed, The result is a fillet, about five inches long, consisting of both sides of the fish, attached on the non-slit side.

     
    *It is brined in salt water. Raw herring pickled in vinegar is called a rollmop.

     

      

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    RESTAURANT: Texas De Brazil

    Last week we went to two churrascarias, also known as Brazilian steakhouses. They were both good, but one was better: Texas de Brazil.

    Churrascarias in the U.S. often have numerous locations across the country. If you want to score a table for Father’s Day, reserve now! For Mother’s Day, every seat of the large spaces at both restaurants we visited was sold out.

    A churrascaria (Portuguese, pronunced choo-rah-SCAH-ree-ya with rolled “r’s”) is a type of restaurant where meat is cooked churrasco style, on a rotisserie called a churrasqueira.

    In most parts of Brazil, the meat is roasted over charcoal; in the south of Brazil, wood is also used.

    Modern churrascarias typically offer rodízio service. Passadores, meat waiters, come to the table with meat on a large skewer—beef, chicken (some wrapped in bacon), duck, filet mignon, lamb, flank steak, sirloin, pork, chicken, duck, sausage, fish, or any other sort of local cut of meat.

       

    bacon-wrapped-filet-230

    Bacon-wrapped filet mignon. Photo courtesy Texas de Brasil.

     
    Some have even more options: We enjoyed delicious grilled octopus at one location.

    The passadores slice whatever you like. If you want your meat more rare or more well-done, just ask. If you don’t like the sprinkling of salt on the meat, ask for it without salt.

    If the opportunity to eat and endless amount of great meat (yes, it’s all you can eat) is your idea of paradise, plan a visit. But there’s more:

     

    lamb-chops-2-230r-s

    Succulent lamb chops. How many would you like? Photo courtesy Texas de Brasil.

     

    Start at the salad bar with 50 or more items: shrimp, smoked salmon and sushi; grilled vegetables; salads of every description (tabbouleh, quinoa, whatever); cheeses; soups; and so much more that you have to watch how much you take or you won’t have room for the meat.

    TIP: Start with a small plate, and don’t take any bread. If you have the slightest bit of hunger after you’ve finished the meat course, you can go back for as much salad bar as you like.

    Sure, there are build-your-own green salad fixings; but you can have that at home.

    If you don’t want meat, you can indulge in the salad bar only, at a lower price.

    The price at Texas de Brazil: $59.95 for the whole shebang; $39.95 for those who just want the salad bar (prices may vary by location). It’s just a few dollars for children 12 and under.

     
    Beverages and desserts are extra; but if you still have room for dessert, you haven’t done justice to the salad bar and meats.

    We now admit that we really enjoyed the chocolate ganache cake—but it was in the name of research.

    Check the website for the location nearest you.

      

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