Results tagged “sammason”

There’s a new kind of fungus you can buy on St. Mark’s Place: Sam Mason, chef of Tailor, is the latest NY chef to curate a corn dog selection at bar PDT; his features huitlacoche, a dank, truffle-tasting fungus a k a corn smut, a k a Mexican Truffle. At PDT, the elaborate hot dog menu (which overflows from the connected Crif Dogs) already includes a David Chang-styled kimchee hot dog and molecular sounding one designed by WD~50 chef Wylie Dufresne, served with fried mayonnaise and tomato molasses. The huitlacoche corn dog debuts this weekend, and is also available on Tailor’s bar menu for $10.

Time Out New York’s current issue has a feature documenting ingredients used in both restaurant kitchens and industrial settings like labs and factories: The chemical methylcellulose, for instance, is not only used by chefs like Sam Mason at Tailor, but is also very closely related to a key ingredient of K-Y.

Many people have a strong preference when forced to choose between sweet and savory -- french toast or eggs, cupcakes or french fries, chocolate or cheese? These days, however, the line is getting blurred, with more pastry chefs entering the savory fray, like Sam Mason's Tailor and Pichet Ong's P*ong, both with menus that bring sweetness into entrees and a savory edge to desserts.

Inspired by the miso butterscotch pork belly we had at Tailor, these ribs are meatier, heftier, and to our bellies more satisfying than Sam Mason's creation. Betcha expected a Thanksgiving recipe for us today. Well, our family traditionally goes to Peter Luger's every year on Thanksgiving, so we can't help you there. If you're willing to flout tradition, though, we can't think of a better way to express gratitude for our loved ones than...

This week in the Times, Bruni one-stars Sam Mason’s Tailor. Loves the design of the place, and—along with everyone else—the pork belly, the arctic char and the drinks. Overall? “[Mason’s] infatuation with his own imagination doesn’t leave room enough for a self-appraisal of the results… a duck-and-eel terrine in a chocolate consommé tastes like cat food splashed with Yoo-hoo.” Hee. In Dining Briefs, Bruni goes to Toloache. Calls the upscale Mexican restaurant a “welcome addition”...

This week in the Times, Bruni goes to Harry Cipriani in the Sherry-Netherland Hotel, awards the restaurant no stars. Finds “service so confused and food so undistinguished it wouldn’t pass muster at half the cost.” Says prices at the restaurant ridiculous. The restaurant was last reviewed in 1991, when Bryan Miller gave it two stars. The one positive? “The people-watching is nonpareil." Peter Meehan visits Fifth Avenue in Sunset Park, Brooklyn, for tacos. Likes Epocas...

If you’ve got a sweet tooth and a couple hundred bucks to blow, you’ll want to mark your calendar for Friday November 16th, when the Food Network throws New York’s “largest dessert party ever.” Called Sweet, the event will unleash a massive tsunami of temptations from some of NewYork’s top pastry chefs, confectioners, cheese makers, bakers and chocolatiers. To wash it all down there’ll be a wide selection of champagne and wine, including samples from Sopranos star Lorraine Bracco’s Italian wine company, Bracco Wines. (Dr. Melfi herself will be on hand to talk through your feelings about her wines.)

This week in the Times, Bruni goes to Gemma in the Bowery Hotel for Italian, awards the restaurant one star. Calls it a “cheat sheet” of a restaurant that recalls Morandi, but with a less skilled chef. “It’s also Morandi in a smarter, sexier outfit, with more charismatic, fluid service. That’s it’s saving grace,” he says.

Market Table -- Mike Price, formerly of the Mermaid Inn has partnered with the Little Owl's Joey Campanaro and Gabriel Stulman, moved into the former Shopsins space and created a market/restaurant where, among other things, they'll be selling the kick-ass pork chops served at the Little Owl so you can attempt to re-create them at home. The market portion is in the soft-opening stage, and the restaurant is due to open the week of September 11. 54 Carmine at Bedford Street. (212) 255-2100.

This month's Bon Appetit is the restaurant issue, highlighting recipes from restaurants all across the world, but our own Little Owl made the cover photo with their delectable meatball sliders. Other hometown shout-outs went to The Good Fork, for their Korean-style steak and eggs, a spiced plum chutney from Tabla, and WD-50's music playlist (including one of our current obsessions, Hall & Oates).

Every year that tragically hip (used to be Downtown) now-Midtown magazine, Paper, gives us a list of all the beautiful people. Some are famous, most you've never heard of, all of them are pretty on the inside (and/or outside!) and most importantly - they're all doing something cooler than you. Let's take a look at some of this years BPs:

Without much fanfare last July, Alex Stupak replaced Sam Mason as pastry chef at Wylie Dufresne's Clinton Street avant-garde institution WD~50. Prior to arriving in New York, Stupak, who will turn 27 later this month, had already accrued a blockbuster resume- most notably he was the pastry chef at Alinea in Chicago, named the #1 restaurant in the United States by Gourmet magazine in 2006. Last week, Stupak talked with Gothamist while plating one his desserts at WD~50.

Conor and friends will be back at Town Hall for a 7 night run at the end of May. Tickets are not on sale yet. Check some more opinions of the shows here and here. (Pic above via tammylo's flickr)

Gothamist's Star Chefs report is brought to us by Regina Varolli, a Manhattan-based freelance writer. Though most of her private clients are in DC, she lives here because the food is better, in general.

All the foodies are in a tizzy today as the coveted James Beard Award nominees were announced last night. The actual awards ceremony and reception will be held on May 8, at an event celebrating "the culinary legacy of New Orleans." Reservations for the May 8th event can be made by calling 212-367-9490 or toll free at 1-866-362-6442. Admission is $375 ($325 for James Beard Foundation members/$120 for students - find your old ID cards fast!). A portion of the admission price will be donated to a charitable fund established to support the rebuilding of New Orleans’ restaurant community.

These dudes look like they're in a rock band or just went to check one out downtown. But actually they are the chefs at WD-50, headed by Wylie Dufresne, formerly of 71 Clinton Fresh Food and who helped spark the Lower East Side restaurant boom. The Times gives foodies a glimpse into the new operation. Don't know if Wylie Dufresne is trying to be all ironic, but WD-50 is a lot like WD-40. Not to worry 71 Clinton fans - the new chef is doing just fine.