The Tipsy Boar Gastropub 1,090 Miles South of Home is Home...

...for one of the best burgers we've tasted in years!
Life IS timing...and the timing was such that on a recent trip to Florida while watching the local Channel 7 News, the reporter was raving about a burger with what I perceived as an incredibly unique recipe...a blend of brisket and ground chuck.
She was also touting the Maine Lobster Mac & Cheese at the wildly popular Tipsy Boar Restaurant in Hollywood, Florida.

Since Sandy and I seem to gravitate to the same restaurants (although not complaining), it was refreshing to find a new eatery such as this and we couldn't wait to get in.
Upon entering, we were greeted by Nelly, a hostess as they say, with the mostess and a sincere smile.
The entire restaurant, except for the outside tables, sits parallel to an active bar scene and the music was upbeat and familiar.

If you are a beer lover, this is your place. The selections of beer on draught numbered 40!

No beer shortage here...40 Choices

                                                                           
I have this habit when I'm in a restaurant for the first time. I walk around looking at what is being served at other tables and what is coming out of the kitchen.  Although I contemplated the Maine Lobster Mac & Cheese, I'm a sucker for pulled pork...and the Mojo Marinated Pulled Pork & Plantains looked wonderful. It actually was better than it looked...and that's hard to do.
                                                                                 

Mojo Marinated Pulled Pork & Plantains

Usually I need a special sauce (B-B-Q or whatever) to enhance the flavor of a pork dish such as this, however I found out it needed nothing. The pork sits on top of yellow rice and black beans and is sprinkled with a selection of fresh vegetables that added flavor and crunch. I've never really been a fan of plantains, however I am now. The texture and flavor brought out by the caramelization was brilliant! That's better than awesome.
Sandy's "All American" burger (cheddar cheese optional) was truly memorable...or should we say WOW! We even picked a beer that goes with burgers, but who the heck remembers which one?
This Brisket Beef burger (does brisket and beef  resonate with you like it does with me?) was served with a side of spicy ketchup. Although Sandy doesn't eat spicy, it was just fine for my taste...literally.
I wish I had known they offered waffle fries, however the house fries had a nice texture and flavor...unlike the standard fries served almost everywhere.Waffle fries next time.

      Sandy and her Tipsy draught

Ahhhh...My Favorites...Heinz Ketchup & French's Yellow Mustard @ Tipsy's

                                                         

Tipsy Boar All American Burger/Sans Cheese

The Tipsy Boar pizza looked quite artisanal. I'm thinking we need to go with more people next time so we can get a dose of the pizza, homemade spicy guacamole & chips, the iceberg lettuce, beefsteak tomato, bacon and blue cheese salad and their famous Maine lobster mac & cheese.

Tipsy Boar Margarita Pizza

Bacon, Lettuce & Tomato Blue Cheese Salad

Homemade Spicy Guacamole with Chips

Regretfully, no pic of the lobster mac & cheese. Nuts...Missed that one

                                                                         
To our waitress Massi...thanks for a memorable first visit. To Jose, the proprietor...you and your staff are reason alone one would want to come back.

                                                      Gracious Proprietor Jose & Bert

Oh yeah...One more thing...My cousin Mitchell was coming up from his new home in Key Largo to have lunch with Sandy and me. As I proceeded to tell him about a restaurant we had found and that we felt he would really enjoy, he says that's the one he wanted to go to because he'd seen the Channel 7 segment just as we did. Funny, huh?
As it turns out, he had to cancel his trip up at the last minute, however I told him to ask for Erika at TB...and told Erika he was coming up. So Mitchell, get yourself up there for a wonderful treat. Erika and Company is expecting you. It'll be worth the trip. After all, it's a bit closer for you...only 83 miles away!

                                                                   Mangia Baby!


As always, please feel free to comment. We love hearing from you!
Bert

In NYC, Roast Chicken at the Roast Kitchen

Sandy and I enjoyed a wonderful roast chicken dish from a new small NYC chain just 2 years old. We stumbled onto this little restaurant on West 49th Street while in the city to see a show. In the end, it impressed us more than the show (which will go nameless 'in the dark') and we thought worthy of an entry into my blog as another phood phind! 
We've all seen veggies, including spinach, tossed in front of us with an oil or sauce and then, in most cases, added to a pasta. The concept that struck me, however, was a tossed hot salad...kinda like the pasta bar, however your greens choice takes the place of the pasta

It went down like this:

                             Joshua (right) & Co....Nothing like a smile to make food taste better!

Starting down the line, your choice of greens starts with a blend of lettuces, romaine, kale or spinach. To that you add your choice of  4 vegetables from the salad bar section. If your choice is hot tossed salad, you then choose from the sauces on the list below..

I chose mixed greens, cherry tomatoes, red roasted peppers, corn, broccoli and added the ginger scallion sauce.

If you choice is cold, you choose a dressing and continue down the line the same way and with your choice either farro, jasmine or basmati rice or quinoa.
On the menu, all of the sauces and dressings were coded so you could easily see if they were gluten free, low sodium, sugar free, dairy free or fat free. Nice, huh?

You then finish off your hot or cold salad, should you wish, with a choice of  herbed or spicy chicken, Shio Koji** marinated pork, prime top sirloin, grilled garlic shrimp, or the fish of the day. Creamed spinach or wonderful looking roasted vegetables are also available
Sandy chose to keep it simple with the herbed chicken with a side of basmati rice. Look at that roasted herb chicken! It was just as tender and succulent as it looks in the the picture.


                                                   Roast Kitchen Herbed Roast Chicken

                                                                       
To drink: We had the unsweetened pomegranate green tea which was brilliant! When was the last time you had an unsweetened tea that tasted sweet? Never.
I'm not sure they offered desserts as we had to get over to the theater. Hmmmm?
One more thing...on the evening we were there...happy people making happy food!

1. **Shio koji (塩麹, 塩糀) is a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It's made of just a few simple ingredients, salt, water and rice koji.

                                                                   Mangia Baby!

                                                                      Chef Bert

As always...please feel free to comment

b

                                                                     

Sauce is King...and much more...at The Original Vincent's Clam Bar, Carle Place, L.I. N.Y., USA

                                                                                             

"As a bustling metropolis was welcomed in the turn of the century, an Italian American tradition was born in the heart of New York's Little Italy. The Original Vincent's Clam bar, established in 1904, offered the perfect setting for one to enjoy an authentic Italian dining experience". 

 

That tradition, I'm happy to say, continues today on Long Island in Carle Place and directly across the street from the Roosevelt Field shopping mall.

As with any restaurant I choose to include in this blog, it's all about the dishes I have enjoyed while dining with them. 

This writing is long overdue, so let me start by saying that once you enter this restaurant, your senses are immediately surrounded by that old world Italian feeling. How can they not be when the oil and garlic aroma greets you and Dean Martin is crooning "That's Amore" along with other Italian classics playing in the background?

My first experience with Vincent's was at least 25 years ago at a location (I think on Mulberry Street) in New York City. The big draw for me was always the baked clams and a big bowl of al dente linguine covered with the famous Vincent's red sauce.Bottom line: If you like sauces (available in mild, medium and hot)...ie gravy...Vincent's is the place for you. For me, it's mild and I'll control the heat with my own sprinkling of crushed red pepper.

While I was perusing the International Fancy Food Shows in NYC, I ran into Mr. Robert Marisi presiding over his Vincent's booth graciously passing out tastes of his Vincent's Original sauces. You'll find him still presiding over his domain from a small table by the front in his Carle Place location. He's also there making sure his customers are treated to complimentary tastes of new and special menu items such as this cup of Tomato Basil Soup with Basil Chiffonade seen below. The concept of creating a successful new menu item is easy to understand. If you can taste it and you like it...you'll buy it. Capisci?

A tasting of Tomato Basil Soup/Chiffonade of Basil

I have to say I was quite happy to see that Vincent's was alive and well on Long Island and I now make it in as often as I can. Trust me when I say lunch is quite impressive for the price. In many restaurants, lunch specials are lower in cost because the portions are smaller. Not here. Lunch portions are still big enough for two and by most people's definition...huge!

One recent afternoon while sitting in my usual spot at the food bar, a fellow with a familiar face walks up to me and says with a smile "you're sitting in my seat" (there's actually a small brass plate with his name on it where I was sitting). For a split second, I felt like Charles Grodin lying on a beautiful beach in Miami enjoying some afternoon sun  in the 1972 movie "The Heartbreak Kid", when Cybill Shepherd approaches him and says "You're on my spot". 

It happened to be Joe Gannascoli from the Soprano's TV series at Vincent's celebrating the release, and signing copies, of his new book "A Meal to Die For". Of course I bought the book!

A few years ago, in another chance meeting I ran into Tony Tantillo**on the LIRR. We started talking about recipes and restaurants...and in the course of our conversation I told him he should find his way into Vincent's in Carle Place, a restaurant he said he'd not heard of. Next thing you know, I'm watching his Sunday morning segment on TV and there's Tony with a party going on at Vincents at 9AM Sunday morning!

                                                                           Mangia Baby!

Ok...on to the food...

My favorite dish...hands down...is the steamed calamari atop linguine and covered with their Vincent's Original recipe mild sauce.

                                                                Steamed Calamari Closeup

Eric proudly serving

Anything clams is for me. White clam sauce, fresh clams and baked clams are still wonderful and the eggplant parmesan is a winner.

As you can see, my menu doesn't vary much. Simply put, these are the dishes I go for.

You have to have dessert. No matter which dessert I've eaten, they are all great. My favorite is the creme brulee. It's freshly prepared on the spot and is served with a perfect chill inside and a nice warm crispy caramelized sugar top.
On my last visit, I was treated to a not your typical Napoleon.

YUM!

                                                             Definitely not your average Napoleon

On your way out, you can stop by the front counter and grab some of Vincent's mild, medium or hot Original sauces or a Vincent's T-shirt proclaiming Legalize Marinara!

                                                                     Vincent's Original Sauces

Bert with gracious proprietor Robert

Vincent's Original Sauces for Kids

On your way in or way out, ask for Robert and tell him Bert sent you.He's a sincere people person and will always have a nice greeting for you.

                                       Bert with his favorite steamed calamari atop al dente linguine




                                                                            

**Tony Tantillo hosts a food segment on Channel 2 (CBS) on Sunday morning. He either visits restaurants to spread the word on what he thinks you will enjoy or prepares his favorite recipes on the air. 




                      As usual, please feel free to comment below. Don't be shy...we love hearing from you!
                                                                        Mangia Baby! 
                                                                           Chef Bert

Mr. Chow Downtown NYC with Sandy and WD

The last time we sat down at a table to dine for 4 hours was at Osteria Francescana in Modena, Italy...and that was because it was a 14 course tasting dinner. I'm not sure if it took that long because Chef Massimo Bottura invited us to come to his ristorante and they paid extra special attention to us...or because that's how long it takes to be served 14 courses with a selection of wines and/or beer for each of the courses.
Either way, the next time Sandy and I sat for that length of time for dinner was just the other evening at Mr. Chow in downtown NYC with no other than "WD".

WD

WD & Sandy

Chef Bert with Mr. Yip's Famous Peking Duck Platter

WD and Sonia

 "WD" values his privacy and I therefore his name will go unmentioned, however we did get permission to publish some pictures we took of dinner along with the gracious folks who make this a true dining experience...not
to mention a few of "WD" himself.

                                              General Manager Csabi, Bert and Captain Ned

Since the conversation flowed, as did the Champagne, the four hours flew by rather quickly.
As it was at Osteria Francescana, the service at Mr. Chow was first class and each of the many courses (one of which was a lemon sorbet palate cleanser) was just as delightful as the company.
I got the distinct feeling that this was WD's home away from home...ie Cheers style. He did the ordering without a menu and most likely as he has done many times before. A rare experience for me as I usually am the one doing the ordering. Oh well, I sensed this was his show...and so we gladly went along for the ride.
The first course was easily identifiable. A single sea scallop in it's individual shell made a wonderful presentation.

It wasn't as easy to identify some of the other courses, however dishes of chicken and lobster along with sauteed rice and vegetables were the prelude to the dish that makes this restaurant stand out among all others who serve it...and qualifies it as a "find".

The dish of the evening...Beijing Duck served with steamed pancakes, scallions and plum sauce!
                                                             YUM...with a capital Yip!

Mr Yip's Expertly Sliced Peking Duck

It didn't make a difference how many courses we had prior to the duck or how full we were after that many courses. It was sooooo good, we finished the whole platter of expertly cut and sliced by Mr. Yip

Peking Duck.

For dessert...Ahhhhhhhh....so cooooool!

                                         

So, to "WD"...we say helluva job & thank you for the experience. See you at Hale & Hearty!

Mangia Baby!

Chef Bert

Arrosto Cavolfiore Pasta con Capperi al Sale Marino, Limone, Pangrattato e Parmigiano Reggiano...ie...Roasted Cauliflower Pasta with Capers in Sea Salt, Lemon, Bread Crumbs & Parmigiano Reggiano

I'm not quite sure what took me so long to figure out the magic of roasted cauliflower. Even with all the veggies roasted in the past, they just didn't include cauliflower. Pretty unbelievable, huh?
Over the last month or so, I've never seen bigger heads of this simple white veggie (usually reserved for veggie crudites) in the markets and I got curious. I figured it was about time to feature it in a pasta dish.

When putting a recipe together, it's based on ingredients "I" like. After perusing the internet, I chose two recipes and took a little of each to make it my way.
Thus, here's another recipe to add to the BestaPasta cookbook.

Ingredients:

-One small head cauliflower..app.2.5 lbs (florets only)
-10-12 oz. thin spaghetti, fini linguine, cappellini or, of course, your favorite shape. Pasta must be made in Italy and try to avoid all pastas labeled "Enriched Macaroni Product". Ingredients should be semolina and water only...and preferably organic. See July 7th, 2014 Fancy Food Show entry  if you are curious to learn more about "enriched" pastas.
-3-4 large cloves garlic
-5-6 TBSP EVOO
-3/4 cup Italian style/seasoned panko bread crumbs blended thoroughly with 1.5-2 TBSP EVOO
-Juice from 1/2 large lemon or 1 whole small lemon
-3 TBSP salt capers (rinsed)
-Kosher salt
-Black mill pepper
-Red crushed pepper (optional)
-Parmigiano Reggiano


Instructions Please read through thoroughly. My suggestions & technique...including this unique extra*** step adds a ton of flavor.

-Preheat oven to 400 degrees
-Wash & cut cauliflower into florets. In large bowl toss with 2 cloves pressed garlic, 3 TBSP EVOO and 1 tsp. kosher salt. Make sure to use your fingers to coat all of the floret surfaces with the oil/garlic blend. Place on baking sheet and bake for 20 minutes, turning/tossing once after 10 minutes.
After 20 minutes, toss again, turn off oven and let cauliflower sit in the oven another 10 minutes to complete the roasting process. Cauliflower should be lightly browned on the edges and center of most pieces. Roasting  for this amount of time plus the extra 10 minutes sitting time in the oven will assure the right texture through and through.
-While cauliflower is roasting:
1...Boil 6 quarts of water...remembering to add 2-3 tsp. kosher salt only just prior to adding pasta to pot.
2...Place in a frying pan the bread crumb/EVOO blend and heat on medium low for about 5-6 minutes constantly stirring until bread crumbs lightly brown. Using a fork, lightly press on the crumbs while mixing. After 5 minutes add rinsed capers (to remove salt)...toss and remove from heat. Let sit aside until pasta is finished cooking.
-Drain & slightly rinse pasta, reserving app. 1/2 cup of the hot starched water in which the pasta has just been cooked.
***Into the pasta pot, add 1 clove pressed or finely chopped garlic to 2 TBSP EVOO on medium high heat. When garlic gets golden (LESS THAN A MINUTE), add the starched water. Stand back a bit as the water and hot oil will create a steam...and...a wonderful aroma.
Immediately add the cauliflower, bread crumb and caper blend, lemon, 1/2 tsp. kosher salt, fresh mill pepper (a few turns), red pepper flakes if you choose and the pasta last. Toss GENTLY...lifting pasta and all ingredients repeatedly from bottom to top until you sense most of the starched water has evaporated (about one more minute).
-Serve immediately on a platter with grated Parmigiano Reggiano...and...Mangia Baby!

EVOO=Extra Virgin Olive Oil



As usual. please feel free to comment below. Would love to hear from you with any ideas or suggestions you may have.

Happy Thanksgiving!

Chef Bert

Billy's NYC...The King of Carrot Cake...Trust Me!

            Sandy and I have this thing about carrot cake. By the time you finish reading this, you will too!

This is my second entry for the revered cake. For my first entry on February 27th, 2011, my friend Katy Z. whipped up some home made carrot cake that actually wins the carrot cake award for home bakers.
When I first discovered Billy's Bakery in NYC, it was by accident. I had just finished working with Lew F. at Theory on Gansevoort St. in the Meatpacking District and decided to walk up Ninth Avenue. All the way from across the street (around 21st St), I saw some fabulous looking cakes and yes...cupcakes, staring at me in their window. I said to myself...YUM! Come to think of it, it may have been the color of the sign out front that really caught my eye. 
                                          

Anyway you see it, like a bee finding nectar...it was a Bee-line to Billy's Bakery. 
I went in, sat down and ate a whole piece of cake all by myself. Let me say that eating a whole piece of any of their cakes is not an easy task...however I couldn't stop. Got Milk? Yup!
So impressed was I that the next time I went down to see Lew, I stopped off at Billy's first to bring him a piece of carrot cake. It was then that I met Albert, who was kind enough to pose for this pic.

It's like I've become a good will messenger for Billy's. Every time I go there, I wind up taking a piece of cake to go for friends who I feel could appreciate what Billy's has to offer.
One afternoon, while out visiting some customers, I ran into (not really ran, but walked by) the Urban Space Garment District Market on Broadway @ 39th Street. It was there I met Fang & Alexandra...two more happy soul's from Billy's...who had a booth at this pop-up outdoor market.

One late night in the city around 10:30 just after finishing dinner, I had an epiphany. Maybe Billy's is open for dessert. Fabulous! They were open at that hour and off Sandy and I went with our friends Sharon and Joel, who had never been to Billy's. Two more fans!

     On my visit last Friday, I met the general manager Ming and another happy cast member, Laurel.

I needed to go there to order a carrot cake for Thanksgiving and as I'm writing this, I'm lamenting the fact that I'm going in today to pick up a smaller cake than I ordered because the weather the day before Thanksgiving (tomorrow) is supposed to quite stormy. Oh well, less calories!
There are many other cakes and cupcakes made at Billy's that attract many fans. Chocolate on chocolate, Coconut...goodness, sooooo many. Oh yeah...the Banana Pudding...Don't forget the banana pudding dudes!

Any way you look at it, Billy's is worthy of an entry and in my book...a true find in NYC!
Take a look at all the pictures...and everyone seems to have a smile. Happy people...Happy results!

Feel Free to comment below. Always love your comments.

Mangia Baby!
Chef Bert