Restaurant X and Bully Boy Bar "The Art of Dining"

by Simon Feldman

Chef Peter Kelly's Restaurant X & Bully Boy Bar does not disappoint.  One of the things I like about Hudson Valley Restaurant Week is that it creates an amazing opportunity and value for restaurant goers to expand their dining palates and experience a wide range of cuisines.  If there is an art to dining Peter Kelly has included us in his masterpiece.

Outside it was a crisp November eve, inside we were greeted warmly by the Hostess who checked us in and went to see about our table. I ordered us a couple of Cabernet's at the bar and we warmed our hands by the wood burning fireplace, raised our glasses to the future and drank to the past.

Pan Roasted Diver Scallop with Fava Bean Ragu and Oyster Mushrooms

Our hostess returned momentarily, placed our drinks on a tray and escorted us to our table. Once seated we looked over the Restaurant Week menu , starting with the dessert selection first and then working our way towards the top. Our server came by and presented us with a Pan Roasted Diver Scallop with Fava Bean Ragu and Oyster Mushrooms as a starter compliments of the Chef.

For Appetizers we had the King Salmon Sashimi Roasted Pear & Shiso Coulis with White Soy & Nori Crumble and the Onion Soup Gratinée Black Dirt Onions, Aged Sherry & Gruyere

Onion Soup Gratinée Black Dirt Onions, Aged Sherry & Gruyere

The soup was well balanced, lightly salted, slightly sharp and slightly sweet.  The Salmon had a delicate flavor  with an added soft crunch by way of the Nori Crumble.

King Salmon SashimiRoasted Pear & Shiso Coulis with White Soy & Nori Crumble

Several times during the meal we were visited by staff as well as Chef Kelly inquiring as to how we were enjoying our dining so far, and whether we required any else. One nice touch was our server, who did not take our original drink order, knew that we were drinking Cabernet and brought the bottle over with her to our table when asking us if we would like another glass. That would be a resounding "yes".

For entrees, we had the Captain Lawrence Beer Braised Brisket, which was so tender it melted in your mouth.

Captain Lawrence Beer Braised beef Brisket

Chive Spaetzle & Cider Braised Red Cabbage

and the Sautéed Jumbo Shrimp Coach Farms Goat Cheese Risotto with Chiffonade of Basil, Grated ginger & lemon Zest. The shrimp were garlicky, moist and were arranged around the side of the plate resting on the creamy risotto.

Sautéed Jumbo Shrimp Coach Farms Goat Cheese Risotto with Chiffonade of Basil, Grated ginger & lemon Zest

For dessert we had the Pumpkin Panna Cotta and the Hudson Valley Apple Cobbler. The warm cobbler was my favorite.

Hudson Valley Apple Cobbler

Pumpkin Panna Cotta 

Chef did throw in a surprise, perhaps it was my camera flash going off that alerted him, because no sooner did our desserts appear, so did a Carrot Cake with his compliments, which ran a close second to the Cobbler in my opinion.

Organic Carrot Layer Cake
Mascarpone Frosting & Rum Anglaise

As we ended our meal we were satiable full, not just from the food, but from the whole dining experience. We left with a warm and happy feeling knowing we would be back again, and next time we will be sure to bring some of our friends too.

Emma's Ale House. Comfort Food After The Storm

Emma's Ale House, White Plains NY. Hudson Valley Restaurant Week Fall 2012
by Simon Feldman

The recent storms have been tough for many of us, some more than others. 

So, I was happy to find Emma's Ale house was able to open its doors this week. 

Emma’s offers great tasting comfort food and drinks. The staff are warm, friendly and attentive. Just the thing I was looking for post Sandy and the Nor-Easter.  I dined with my friend Elise. We like to share and started with a fresh and zesty Arugula salad with corn, pistachio and gorgonzola cheese and Lollipop Chicken legs, with a Teriyaki  glaze. So, unlike the usual wings places serve that are messy, these are very easy to eat and your fingers stay relatively clean.

One thing I had heard about was that Casey Egan the owner of Emma’s had just added a Draft Root beer ice cream float, the root beer (non alcoholic) was made  by Saranac Brewery  in Utica NY. One nice touch is that it’s served with two straws for fun sharing and  an additional side carafe of root beer, cause there's sooo... much ice cream in the soda fountain glass, once your half way through it, you just add what's in the carafe and extend your float experience. 

Our server arrived with our entrees. Somehow we  managed to pull our lips from the straws, long enough to make room for the Sesame crusted Salmon with sliced Brussels spouts and rice and Fish-n-chips.  Both fishes were fresh tasting, The salmon was cooked to order. The fillet batter crisp and not greasy. Both were moist and substantial size portions. Can anyone one say “left overs please” 

If that wasn’t enough, dessert arrived. Wow! I like molten chocolate cake like the next guy, but I have to say that the Krispy creme bread pudding with vanilla ice cream knocked my socks off. A must have if you have a sweet tooth.

So, if you can get over to Emma’s Ale house in  White Plains I think you’ll enjoy the dinning experience. Oh, did I mention they’re a great sports bar too. Lots of Ale’s and big screen TV’s, no of which will interfere with your dinning, unless of course you want them to.

Ultimate Foodie Day/Night continued...

Tuna belly is the big piece lower right.

I thought my ultimate foodie day/night was over, it started with the wine crush at Harvest, and was seemingly over at the Cookery's Cooktober fest last night, at Captain Lawrence's Brewery but turns out there was one more edible delight to
be had. This morning my landlord Vinny shows up and announces(no, the rents not due yet) "bring a plate, just got back from tuna fishing, here are some tuna steaks, and would you like some belly too? " Ha! will be cookin tonight.

What's your Ultimate Foodie Day ?

Autumn in the Northeast is certainly one of the most beautiful times of the year. In the lower Hudson River Valley the foilage along the Palisades Cliffs was an explosion of colors.

A perfect beginning for the ulitmate foodie day. The wine crush event held at Harvest on Hudson, Hastings-on-Hudson NY

Harvest on Hudson

The soft breeze out of the North carried upon it the acridly sweet scent of fermenting grapes

and the smokeyness of burning charcoal embers atop the CajaChina box.








Inside, good friends raised a glass toward the future and toasted the past. Owners Bruce Bernnachia and Angel Libertore of Harvest on Hudson put out an inspiring array of food. There was roasted pig, rabbit, goat and steak as well as pastas and cheeses.

The focal point of this event was the pressing of the grapes. 

Bruce enveloped in smoke. 

Chariot of Fire: Building a Mobile Wood Fired Oven

I'm happy to admit that I've eaten my fair share of pizza over the years. Recently I've become a fan of wood fired pizza. Perhaps its the intense heat that forms a perfect crust, or the slightly smokey flavor, either way I'm a big fan. Here is a story about the creation of a mobile wood fired pizza oven commissioned by my good friend Chef David Dibari and oven builder Peter de Jong of Fired up Kitchens.    Like us: www.facebook.com/thecooksplate

Just 12 miles north of NYC, This should be an awesome food and music event. Plus Pizza! check out this video from one of The Cookery's earlier events.  Click on photo for facebook event page.
http://www.youtube.com/watch?v=7rjiIKVcci8

Chariot of Fire

Mobile food reaches new heights.
The Cookery's Doughnation hits the streets. These days you don't have to go to a restaurant to get great food. Let the food come to you. Mobile food trucks are truly becoming state of the art . Chef  Dibari is one of those restaurateurs who is bringing the fire the flavor and passion for wood fired pizza to the streets.

The mobile pizza oven was custom built to David's specifications and reaches temperatures over 800 degrees. Built by Peter Dejong of "Fired Up Kitchens" Bedford N.Y.

Check out this video and if your in the Westchester NY area, why not treat your self to one of these amazing pizzas.

You can find out more about The Cookery's Doughnation here.

Like us http://www.facebook.com/thecooksplate
Subscribe Youtube http://www.youtube.com/user/CuisineInSight

Hudson Valley Restaurant Week

Hudson Valley Restaurant week begins March 14th-27th 2011. This years kickoff celebration was held at the Harvest on Hudson Restaurant, in Hastings-on-Hudson NY, and was presented by The Valley Table Magazine, a publication about Hudson Valley Farms , Food and Cuisine.

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photo Simon Feldman www.simondigital.com

Slow Down You Move to Fast

One of the best kept secrets in Hastings-on-Hudson is Antoinettes Patisserie 417 Warburton Ave. Located just south of Hastings downtown proper you could easily drive past  this understated quaint little french style bistro and not give it second thought.

music on Sundays

Of course you'd be missing out on a real treat. At this family run business, you'll find  Antoinette in the kitchen baking her amazing pastries and hand made chocolates,  and of course Kus your talented Barista and master coffee roaster whipping up custom espresso and cappucino's from his own "Giaco Bean"  micro roasted blend of beans.

 So if you have a few minutes to give your self a break, slow down and smell the "brew"

The Cooks Plate among Nominees for Tasty Awards

NEWS - Food and Fashion TV Stars Celebrate at the TASTY Awards in Hollywood on Jan. 13th

For Immediate Release

SAN FRANCISCO and LOS ANGELES, Calif., Dec. 7 -- The stars and celebrities of food and fashion television and film are preparing to revel in Hollywood on January 13th 2011 at their own one-of-a-kind awards show, the 2nd Annual TASTY Awards. The TASTY Awards is the premier awards show celebrating the year's best in Food, Fashion, and Home Lifestyle programs on Television, in Film, and Online.

Fans, networks, producers and sponsors could not be more excited. The Awards Show features a star-studded lineup, including host Zane Lamprey (Travel Channel, HD Net), and presenters Tanya Holland (Cooking Channel, Food Network), Leslie Sbrocco (PBS), Nathan Lyon (Fit TV, Discovery Health, PBS, Food Network), and Bobby Bognar (History Channel), along with newcomers such as Candice Kumai (Lifetime, Bravo), Brian Boitano (Food Network), Daniel Green (ShopNBC), Luciene Salomone (WE tv), Amy Paffrath (E! Entertainment Television), Jeannie Mai (Style Network), Kevin Roberts (TLC), Peter Ishkhans (Style Network), Aida Mollenkamp (Food Nework, Cooking Channel), Darryl Robinson (Cooking Channel), and Fabio Viviani (Bravo's Top Chef).

SPECIAL ACHIEVEMENT HONORS have been announced for Mario Batali, Melissa Rivers and Joan Rivers, Martha Stewart, Alton Brown, the Food Network, Niecy Nash, Gordon Ramsay, Tyra Banks, Cat Cora, Guy Fieri, Ryan Seacrest, Heidi Klum, Dinner with the Band, Food Party, Food Jammers, Everyday Food, ModTV, Daily Front Row Chic Report, Teenage Paparazzo (HBO), The Red Carpet Issue (Sundance), Flipping Out (Bravo), The Spin Crowd (E! Entertainment Television), Jeannie Mai (Style Network), and Gail Simmons (Bravo, Food & Wine Magazine).

VIEWERS CHOICE Voting is now open for Best Film, Best Female Host, and Best Male Host. To vote or for limited availability show tickets, go towww.TastyAwards.com, as well as get updates on Twitter atwww.Twitter.com/TastyAwards.



The following are the NOMINEES for all 2011 TASTY Awards: 

12 Second Cocktails, A Taste of New York, Aarti Parti,About.com, America's Next Top Model, America's Test Kitchen, Art of the Drink, Avec Eric (Eric Ripert), Average Betty, Barefoot Contessa, Beer Wars, Bizarre Foods, Bon Appetit, Cake Boss, Check Please - Bay Area, Check Please - Chicago, Chefs A'Field, CHOW.com, CMN Travels-Culinary Media Network, Cook's Country, Cooking Up a Story, Cooking.com, Cool Hunting, Cuisinart, Cupcake Wars, Curb Appeal: The Block, dineLA, Diners, Drinking Made Easy with Zane Lamprey, Drink Up with Darryl Robinson, Drive-ins and Dives, Divine Design, Down Home with the Neelys, Eat Pray Love, Epicurious, Farmers' Market Gourmet, Fashion Network, Fashion TV, Food and Wine Magazine, Food Network Nighttime iPad App, Food Wishes, FoodCrafters, Ford Models TV, Fresh Food Fast with Emeril Lagasse, Fresh the Movie, Good Eats, Gourmet Live iPad App, Gucci, H&M Fashion Video, Haute Couture: A Fashion Documentary, HGTV Design Star, HGTV Green Home 2010, Home Made Simple, Hubert Keller: Secrets of a Chef, Iron Chef America, Jamie Oliver Recipes, Jamie Oliver's Food Revolution, Jolene Sugarbaker: The Trailer Park Cooking Show, Kimora, Life in the Fab Lane, Kings of Pastry, Kraft Cooking School, LA Times, Luxury Explorer TV, MasterChef with Gordon Ramsay, Mexico - One Plate at a Time, Mixology, New York Times Food, New York Times iPad App, New York Times the Minimalist with Mark Bittman, No Reservations, Private Chefs of Beverly Hills, Project Runway, Raising the Bar with Jamie Boudreau, Savoring the Best of World Flavors: World Culinary Arts Series, Savory Cities, Say Yes to the Dress, Simply Ming, Soul Kitchen, Style.com, Target Frugalista, The Cooks Plate, The Culinary Institute of America, The Dish, The Great Food Truck Race, The Naked Wine Show, The Next Food Network Star, The Rachel Zoe Project, The Winemakers, Thirsty Girl TV, ThreadBanger, D.I.Y. Fashion & Style, Throwdown With Bobby Flay, Tiki Bar TV, Top Chef, Top Chef Masters, Top Chef: Just Desserts, Vegan a go-go, Vegan Hotspot, Vogue TV, What Not To Wear, What Would Brian Boitano Make?, Wine & Dine with Mastro, Wine Library TV, Without Borders, and Working Class Foodies.

The TASTY Awards are for food, fashion, and home lifestyle programming what the Grammys are for music and the Oscars are for Film.

The TASTY Awards Committee

Elevate your Dining Experience

When was the last time you got really excited about your dining experience?

So much so you can’t wait to get back and try it again? Well, that’s how I feel about Chef Anthony Goncalves creation Bellota, his restaurant within Restaurant 42 atop the Ritz Carleton Hotel in White Plains NY. 

Bellota is all about Tapas (small plates meant for sharing). The pricing is moderate and if you choose your wine carefully you are set for an amazing value driven, taste buds smiling dining experience. 

I sampled 4 dishes, Pulpo a la Planca, House-Cured Salt Cod Fritters with Garlic Aioli, Bitoque (Skirt Steak, Organic Egg, Toasted Country Bread) and my favorite of the evening the Brasied Pork Belly (Espresso-Honey Glaze,Spicy Pepper Puree, Sunny Quail Egg).

All the plates were amazing in there own way. To fully enjoy the completeness and thought fullness that goes into each of these dishes one only has to make sure to have all the components of what ever particular dish your experiencing,  on the fork at the same time.   In my opinion, Chef Anthony Goncalves, hit it out of the park, with his Pork Belly and I feel it deserves close inspection.

  

Given its square shape one is most inclined to cut in from the corner. The first bite starts with a delicately thin crunch from a caramelized top micro layer. Beneath, a plush soft underbelly with a balanced savory saltiness melts in your mouth, followed by an every so slight sweetness of the chocolate caviar (dont ask me how he makes it, because I haven’t the slightest idea) and finishes with the bright and tangy spicy pepper sauce. As though that wasn’t enough with the second bite, the addition of the fried quail egg and  it’s runny yolk creates a whole new dimenision of texture and flavors. 

Frankly, I cant wait to go back to try some other Tapas dishes as well as some of the in house made Charcuterie. 

Story and photos: Simon Feldman 

Brick Oven Pizza

Brick Oven Pizza at the Harvest on Hudson Restaurant.
Story and photos by Simon Feldman

If your a fan of thin crust pizza, like I am, you might want to stop by the Harvest on Hudson restaurant in Hastings on Hudson, NY. While they make a variety of toppings for their brick oven pizza, I had the good fortune to catch up with Harvest’s Executive Chef Vincent Barcelona today. He recommended I try the daily special pizza. Pear, Gorgonzola and Ricotta drizzled with honey.

I was glad I took him up on his suggestion. At first bite the slightly crispy crust quickly yielded to the sharpness of the gorgonzola, only to be soften by the sweetness of the pear and honey, while the ricotta smoothed the way for the next titillating taste. Overall I was impressed with this pizza's big flavor profile and creative selection of ingredients. I would recommend it to any pizza enthusiast. While they call them personal size pizzas they seem big enough for two to enjoy, and you can always get them to go. You can find out more about Harvest on Hudson on their web site www.harvest2000.com

Ancient Cures Modern Chefs

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Join the Chefs at Harvest on Hudson restaurant as they create artisan meats using salt curing methods. For more information contact Harvest on Hudson Hastings, NY

Wine Crush 2010 at Harvest on Hudson

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Colombus Day Oct 11, 2010 marks the 10th annual Harvest on Hudson Wine Crush to benefit St. John's Riverside Hospital. Over 600 people attended raisings thousands of dollars ;and more than 2 tons of grapes were crushed.

The Cook's Plate. Lets get cooking with Eggs. Chef Philip McGrath EP3

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Chef Philip McGrath of The Iron Horse Grill in Pleasantville NY gets us cooking with Eggs.

The Cook's Plate with Guest Chef David DiBari of The Cookery Restaurant

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Join Chef David DiBari from the Cookery Restaurant

The Cook's Plate visits the Brasserie Restaurant

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Join your Host Allison as she visits with Executive Chef Luc Dimnet of the Brasserie Restaurant in NYC. Chef Dimnet is a Westchester resident and likes Hastings-onHudson's local farmers market.

The Cook's Plate visits the Brasserie Restaurant

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Join your Host Allison as she visits with Executive Chef Luc Dimnet of the Brasserie Restaurant in NYC. Chef Dimnet is a Westchester resident and likes Hastings-onHudson's local farmers market.

The Cook's Plate with Guest Chef David DiBari of The Cookery Restaurant

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Chef David DiBari of The Cookery Restaurant in Dobbs Ferry show us how to make Pizza Rustica, a quiche like pie and two sexy Bone Marrow dishes.

The Cook's Plate: EP_1 David DiBari The Cookery Restaurant Pizza Rustica

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Top Chef David DiBari show us how to make a traditional (quiche like) Italian Easter Pie from his childhood, called Pizza Rustica. Please send us your feedback info@cuisineinsight.com If you would like to become a sponsor please give me a call at 914-589-2423. We are slated to roll different 4 episodes out onto cablevisions NY Westchester county subscriber base.