My own “Local” Strawberry – fresh picked, perfect and delish
Following up on my thoughts from over the weekend….Can one ever keep up with the food venues in New York City? I sometimes wonder if I could ever try out every decent restaurant in NYC. Can/has anyone, in a snapshot of time? Are there any other crazies who have such an ambition? (I guess that is what Restaurant Critics do –well, sort of – no, I don’t think it is their mission to go to ALL restaurants, but I sure missed the boat on that job!) I have read all of Ruth Reichl’s books and wish I could have followed that path – what a fun time! (Can anyone fathom why they discontinued Gourmet magazine? I’d like to buy the rights to the name and start it up? Any investors interested? This, in my mind, is one of those examples where the bottom line leads to the wrong answer in the short run – seriously, couldn’t they have toughed this one out? Can the trash magazines really be more viable? I guess that’s a stupid question!)
And, if I were 6′ and 115 pounds, I would add to that mission, to sample some things at each decent bakery in the City. Now, that would be REALLY F-U-N! (Missed the boat on that job, too!) I have done this at Levain, one of my all time favorites! I have walked into their stores, both on the Upper West side and in the Hamptons, and ordered a selection of items – a sampling. I particularly love their Hamptons location where you can stand there and watch all the “kids” make croissants, etc. (you really can’t stay in the W 74th St. store for long – there’s only room for a couple of people at the counter – but they’re always busy working in sight there, too.) I just love watching the passion for this process!
I am sure that on any given day, at least one new restaurant opens and one closes in the City. What is the real ratio, I wonder? More like 1:5? 1:20? Such is that incredibly demanding challenge. I often try to imagine the food vision of the budding entrepreneur – can you hold onto your personal vision and be successful or do you have to adapt to the fickle market – especially in a venue like New York? Is it the toughest to make it right here, across the river vs anywhere else in the world? I have read a lot about chefs and their ambitions – can you put your finger on the success profile? – there are so many ways to go about it – big, small, niche, broad-menu, narrow, American, non-American, fusion, bistro, cafe, fancy, rustic, what’s the newest, up to the minute craze, will it flame and burn out in an instant, or is it enduring? etc., etc….. It’s overwhelming. I heard Robert Irvine on Morning Living yesterday – he said, bottom line, if you don’t give the customer what they want, you’re gone! So, holding onto your creative vision and staying in business – ugh! I confess, I’m not sure if I could do this. The thought of my own tiny bakery is overwhelming to me – that’s probably because of my age. I definitely saw in Pastry School that young people are more “Fast, Flexible and Fearless”. I think that is the key. You have to have guts, that’s for sure, require little sleep and be able to dedicate yourself 110%! I saw this clearly while I was on my internship. Surely, this is where the benefit of youth comes in! Missed the boat on that one, too, I think. Ok, three strikes, today and I’m out!
On Friday I came upon an article in the June 2012 Dessert Professional about Downtown Cookie Co. The article’s great and I can not wait to try out the three recipes from them in the magazine- the pictures are great!!!! – S’Mores, Chocolate Pretzel Chip Cookies and Bourbon Pecan Cookies. They look amazing!!! Just in time for Father’s Day! Well, do we really need any excuse to make these????? This pursuit of mine is very dangerous! No retail location as of yet – order on the internet. Check this magazine out and their recipes! As an aside, it’s always interesting to me to follow how many people leave their corporate lives to move to the food world. I think this is such a healthy trend (that’s a funny pun!) – too many kids just follow the herd into a corporate venue where there is so little opportunity for creativity. Such is the battle for income vs satisfaction! I say, kudos to those who take the plunge!
Picked up Relais Desserts at Francois Payard on Saturday – thank goodness it’s in French AND English – my French has gone the way of my waistline. This is a great publication! Also, there is a publication from the Todd English Food Hall – includes a recipe from Billy’s Bakery for Strawberry Lemonade Cupcakes – see Recipes!
Finally, speaking of Bourbon, I watched an old episode of Barbeque University with Steven Raichlen on Create channel last night – some great recipes with bourbon – glazes and marinades! Look for Bourbon and Apricot Spit Roasted Ham and his baked beans – show # 305!
Have a fun day! A turkey just ran through my yard – wonder what that is a metaphor for?????
Pictures from the patio yesterday:
My humble crop – but looks good!
This was a “hot house” plant from many Easters ago!
Sure sign of Summer!