The Moderne Barn restaurant — the restaurant owned by the Livanos family of Oceana in Manhattan — opened yesterday in Armonk. Here’s a little video about it: And the story, which appeared in today’s paper, is after the jump.
A few weeks back, I profiled Mario LaPosta, the pizzaiolo of Tarry Lodge in Port Chester, as he was heading off to the World Pizza Championships in Italy. Here’s a link to the Mario story. Below, a video of Mario by Mark Vergari. Now, Mario is back. And, as he… Read More →
Here’s a video about the new Ethiopian restaurant that recently opened in Mount Kisco. It explains some of the unfamiliar aspects of the cuisine. (No cutlery; communal eating; different spices). Have a look:
Lalibela opened a little less than two weeks ago on South Moger Avenue in Mount Kisco. (If you’re familiar with the area, it’s next to the Jamaican restaurant and across from Okinawa.) Last week, I met with owner Selamawit Tesfaye to learn more about the cuisine, and why she decided… Read More →
I took my visit to Candlelight Inn last week and turned it into a story and a little video for the Super Bowl. As I mentioned in the other post, owner John “J” Tracy plans of serving 70,000 to 80,000 wings on Sunday alone, and he’s opening an entire building… Read More →
I’ve found 12 great local drinks to help make the holidays festive. And I did (that is, sang) a little, um, video (it’s actuall a carol) about it. To see — and print — recipes of all the drinks, visit this cool page we designed just for the series: lohud.com/12drinks…. Read More →
A story about Kara and her cocktails will appear in tomorrow’s Journal News. Here’s a sneak peek at the video, though. Be sure to watch til the end for an especially hilarious blooper by yours truly.
I do this occasional series where I focus on ‘one great dish’ from a chef’s menu and ask him to explain how he makes it. Today, Andy Nusser of Tarry Lodge in Port Chester goes over the (very simple) steps for making his beet and goat cheese “caprese” salad. Here’s… Read More →
My husband and I have become pretty famous among our friends for our sour cherry pie. (And jam, but that’s a story for another time.) I love this pie, and I love to serve it on Fourth of July weekend. It’s so darn American, isn’t it? Here’s a video where… Read More →
Heather Salerno has written a terrific profile of Brett August of Doral Arrowwood in Rye Brook and Michael Prioetti of the Radission in New Rochelle, both of whom are finalists in the TV show “The Next Food Network Star:” All-American or ‘Global a Go-Go’: Is One of These Local Chefs… Read More →
I went to Fairway in Paramus recently to talk to Ray Venezia, a third generation butcher, about what cuts of meat are economical and still tasty enough to serve to friends and family this Memorial Day weekend. Here’s what he told me: skirt steak, hanger steak, boneless sirloin and London… Read More →
Here’s a little profile that was meant to go with last week’s story of Table Local Market in Bedford Hills. I produced this video all by myself … writing, editing and shooting, well, almost! … You’ll have to watch till the end to see what I mean!
Here’s the video I produced on Union in Haverstraw. I also hear from Paulo that the restaurant will extend Hudson Valley Restaurant Week two days, and offer the menu on Saturday April 3 and Sunday April 4.
I recap the first week of HVRW, and ask chefs what they’re planning for the second. Take a look:
The video on the Armonk Lobster House is now available here and in the original post here.
Here are video reports from the first two restaurants of HVRW. I’ve also added these to the original blog posts. Woody’s:
My friend and colleague Karen Croke and I hit Lubins n Links last week. Here’s the video: Earlier: Lubins n Links.
Josh Lawler, chef de cuisine at Blue Hill at Stone Barns, shows me the secret of the deliciousness of the soft-cooked egg at Blue Hill at Stone Barns. So happy. He uses heirloom shelling beans from Rancho Gordo.com, but feel free to substitue regular ol’ beans. Especially good for New… Read More →
Colleen Mullaney knows how to throw a cocktail party – day or night. And on a recent morning, she proved it at her home in Larchmont, whipping up a party’s worth of festive drinks – even before noon. Not that she’s starting tippling early. She’s just sharing tips on hosting… Read More →
Jimmy Fink, radio host extraordinaire, mentioned our show on his show on 107.1 The Peak radio yesterday and today. Check out the sound bite: MP3 LOADING…. (Photo by Steve Schmitt/TJN)
Watch all the webisodes in one video here:
The judges rate the Locally Grown recipes and we reveal the winner of the Locally Grown Recipe Contest.
The contestants finish their dishes.
Here’s the second part of the Locally Grown show, where chef Anthony Badagliacca critiques the contestants techniques. (Watch the first part here.)
Meet Suzie Fromer of Tarrytown, Bob Madigan of Purdys, Jeanne Geraci of Mount Vernon and Vivian Utko of Armonk, and watch as they start the Locally Grown cook-off at the Blue Hill Kitchen at Stone Barns Center for Food & Agriculture. (Watch it on full screen if you can. Joe… Read More →
We’ll be annoucing the winner of our Locally Grown recipe contest at Harvest Fest at Stone Barns Center for Food & Agriculture on Saturday. (And it will be in the paper and here on the blog after that.) Here’s a little bit about the festival.
Forgot to post this earlier. My apologies.
I know a lot of you usually come to this blog for breaking restaurant news. That’s coming, I promise. We’re working on a fall restuarant preview, and I’ll introduce you to all the new hip places you’re going to want to try over the next few months. But during August,... Read More →
Karen Symington Muendell of Yorktown Heights sent in this recipe for the contest. “I favor quick, fresh dishes for the summer months,” she says. “This is a combination of two recipes I created.” What do you think of the recipe? Vote below. The reader favorite will win a cookbook. Want… Read More →
Samantha Falk of Yorktown Heights sent in this recipe for the Locally Grown Recipe Contest. “I like gardening,â€ she says, â€œbut am bad at weeding and there was one particular succulent weed that was the bane of my existence. That is, until I was reading the last issue of Gourmet… Read More →