Our Phabulous Phood Phinds at The 2016 NYC International Restaurant Show

 

Chef David and I cruised The 2016 International Restaurant Show at The Jacob Javits Convention Center in NYC today and discovered some wonderful new products!
There are so many new innovations in the world of food today because people are tired of all the crap ingredients food manufacturers have been using over the years.
Corn syrup, high fructose corn syrup and genetically modified corn based products that we find in multitudes of products today are literally killing us. Bad sugars are the main culprit and has overtaken fat as the main health concern.
Good fats found in foods like fatty fish, extra virgin olive oil and organic peanut butter are being promoted like never before. As 'fattening' as they may be, they are not killers like loads of products containing bad trans-fats
I'll go on to emphasize again my decades long fight against trans-fats. Simply spotting the words "hydrogenated" or "partially hydrogenated" oils on food labels should make one run the other way.

Now...getting back to the fun part of the show was discovering some new products that we absolutely  loved!
As we entered, we stopped off at Prova Gourmet and were treated by 'Victor' to a wonderful selection of  pure Madagascar, Mexican and Tahitian vanilla extracts.

Victor of www.provagourmet.us

The Tahitian vanilla really impressed us and the samples he promised to send are going to my cousin Mitchell, Executive Chef down south at Gilbert's Resort in Key Largo along with some other products coming right up. 

Next stop: Bruce Julian Heritage Foods and the best Bloody Mary mix ever..and with wonderfully healthy ingredients. We ordered on the spot!

                                                        www.brucejulianbloodymary.com



                                                A Happy Bonnie, Melanie, Paul & Chef Dave

Loved the small individual size bottle of the Bruce Julian Bloody Mary mix wrapped with a nice ribbon around a small bottle of Tito's Made in America Vodka

For what else but...

Ahhhhh...Check out the names of these preserves!

Next up:

 Ice Berry Frozen Yogurt featuring a flavor we've never heard of.

Get this: Taro Yogurt.What is Taro you ask? Taro is a large perennial herbaceous plant that has a cultural identification with many Asia-pacific cultures.

Each year in April, Hawaii celebrates the annual taro festival.

Want to know more...just ask Alex or Jay at info@fyberry.com and tell them Chef Bert sent you!

I bet they'll even invite you to the new location they are planning to open up very soon in downtown Hollywood, Florida, USA

Tell them you read about them here, and you can have all the yogurt you can eat on your inaugural visit.

Alex, Chef Bert and Jay

                                                                  www.fyberry.com

A Happy customer who preferred to remain anonymous

Next up:

 

The best cooked salmon we have ever eaten...and right out of a package!!!

The 5 choices...Original, Chipotle & Lime,Cajun (my favorite), Cracked Pepper and Lemon Pepper are 99% boneless, certified Kosher, gluten free, AND...there are no preservatives, coloring, artificial flavors, nitrates or MSG.

The genius behind this extremely healthy is product is Mr. Kevin Mason of Colorado, USA!

The happy fellow behind Kevin just finished lunch. Can't you tell?

 

Wanna know more about The Honey Smoked Salmon Company? Simply log onto www.honeysmokedfish.com  

Next up:

Preface:

I've had a real dilemma for many years now and I have a confession to make.

I know most of us have grown up loving the revered Heinz Ketchup....Right?

Well here's the dilemma and the confession. Two of the main ingredients are high fructose corn syrup  AND corn syrup which, besides being the same thing, are just awful from a health standpoint. What compounds the bad health factor is that the corn was and still is genetically modified. It's just so unbelievable that I'd look the other way for so many years, however what was one to do? Most, if not all other ketchup's were made with the same ingredients and it simply came down to this was the best tasting of the worst formula. At this point, most ketchup manufacturers have figured out how to make their's taste like Heinz. If you look at the contents, they are virtually the same.

Then, recently, Heinz decided to create a version of their Ketchup...sans high fructose corn syrup called "Simply Heinz"...made instead with sugar and no corn syrup of any kind. Many now also make organic ketchup. Both better? Yes...but still not nutritious....until today!

We've found a new product and we want to share it with you.

Let me introduce you to  Kevin of True Made Foods. What a  phabulous phriggin' phood phind!

Organic Tomatoes...however no real nutritional value

Wanna know more?
Go to:
www.truemadefoods.com
or
kevin@truemadefoods.com
or
abraham@truemadefoods.com

...and tell them Chef Bert sent ya!

Thank you Kevin & Abraham!





I'd like to say we've saved the best for last, however I'd rather say this is the last of the best!
A new and exciting product like this we have never seen before and I cannot imagine a kitchen of the future without some of these. Such fun too!



Check out these flavors! Basil...Rose...Mint...Habanero...Fennel...Cilantro...Hibiscus...and OOPS!

 Herb Crystals...Flower Crystals...& Fruit Crystals. Wow!
"Gourmet Sweet Botanical's" is how this product is described and marketed. We've yet to deteremine what concentration of sugar is in these products, however the concept is brilliant and we will be doing a follow up. Want to know more? Simple... www.gourmetsweetbotanicals.com



That' it for now folks. Keep your eyes open 'cos these are Our Phabulous Phood Phinds so far in 2016!
See you at The Javits Center  this June for the NYC Fancy Food Show!

Oh yeah...

Mangia Baby!
Chef Bert

Carciofi Ravioli con Fresh Dragoncello Burro ie Artichoke Ravioli with Fresh Tarragon Butter

My favorite restaurant while in college was a restaurant by the name of  The Ambry in
Fort Lauderdale, Florida. More than any other dish off of their 9 only main course menu choices, they were famous for their Teriyaki Sirloin. Their recipe was a blend of red burgundy wine, fresh ginger, soy sauce and pineapple juice. The chef's were my buddies in and out of the restaurant and gladly shared with me as we did with them. Yummy for us all.
I think I'm the only one left who knows this secret recipe, although now you know.

Actual wooden menu from the Ambry circa 1969

The Ambry is still there, however new owners totally revamped the menu and there is no Teriyaki steak anymore.
For my side dish I would always order the jumbo artichoke. The recipe couldn't have been simpler.
Boil these always big fat artichokes in salted water with fresh tarragon and serve with a side of melted butter.
A quick aside. They offered only 3 side dishes (one was the artichoke) and you gotta love this...
one dessert;their famous homemade cheesecake.

My inspiration for the artichoke ravioli with tarragon butter comes directly from the flavors I remember from the Ambry's artichoke. As well, the recipe couldn't be simpler.
I probably would not even be writing this recipe had I not inadvertently found this ravioli seeking out some fresh made pasta in the city one evening.
We had our friends Lesley and Nigel visiting us from the UK and I wanted to serve fresh pasta in my lasagna and "BOOM"...there was Raffetto's on Houston Street. While there, I picked up the artichoke ravioli with the thought of possibly duplicating to some degree the flavor I remember from the Ambry.
Guest what? It worked!
So...here it is...

Ingredients (Serves 2)

-8 Artichoke & cheese filled raviolis (wherever you can find it)
-Heavy 2 Tbsp Sweet Butter (don't be shy)
-Fresh Tarragon
-Kosher Salt (1.5 tsp)
-Fresh Mill White Pepper (black works, however make sure the grind is fine)

Technique

-On low heat, warm fresh tarragon in sweet butter (about 10 minutes)
-Bring water to boil (reduce to medium high after boiling) and add raviolis and 1 tsp salt. Add a couple of sprigs of fresh tarragon until raviolis are plump and afloat. Try to time it so the raviolis are finished at the end of the tarragon and butter warming process
-Immediately drain (reserve and equivalent of 1 Tbsp starched water per ravioli) and pour raviolis and starched water into the tarragon/butter blend. Add small amounts of kosher salt and pepper. Raise temp to medium and cook for a few minutes until most of the starched water is cooked off and absorbed into the raviolis. Kosher salt and pepper to taste.
-Grate fresh Parmigiano Reggiano over the top and serve immediately

Arrrggghhhhh! I was out of my Parmigiano Reggiano for this pic...Saawwwwy...


As usual, please feel free to comment. All are always appreciated!

Mangia Baby!

Bert

Il Villagio Trattoria Italiana...A Hidden Gem in Malverne, N.Y., USA!

Hi folks...
I'm baaaaaack...and what better way to come back but with a phabulous phood phind in
 Malverne, N.Y. named Il Villagio.

Sandy and I were introduced to the cozy & intimate "Trattoria Italiana" by our perpetual phood buds Sharyn & Joel, and for a first time visit we were extremely pleased with the food choices we made.

In these times, we usually find ourselves in restaurants where the service can be perfunctory or over the top and with very little attention paid to the true meaning of service with a smile as was such with our waiter Victor. Our Saturday night reservation was for 7:30 and before we knew it, it was 11:00. Wow!
The atmosphere was simply cozy. With the intimate dark wood bar as you entered and the museum worthy paintings of Venice on the walls, you were transported away...that is until Victor came out and described many chef specials in English which included selections of European seabass...ie Branzino and salmon along with their tenderloin steaks and chops nicely displayed as seen here.         Either way, a distinct European feel.

                                     

                                                                         Venezia

Ahhhhh..Black Sambuca

 Venetian Canal 

Next...and the reason we are here...the food.

Since rarely write anything negative, I usually need two or three visits to a restaurant/ristorante in order to taste enough to write about since there is the possibility I might find myself not in love with everything,
In this case, everything I tasted told me only one visit to Il Villagio would be necessary.
Yup, a rarity...and not only that...writing about it in record time.
So let's get it on!
Sharyn & Joel had been to the restaurant and knew what they liked. It wasn't an easy choice to make as virtually every special Victor described sounded quite appetizing.
Sharyn ordered the appetizers/antipasti which consisted of a beet salad she loves, baked whole clams, and jumbo lump crab salad with avocado.

Beet Salad/Special

Baked Whole Clams

Jumbo Lump Crab Meat & Avocado

They also ordered  a simple grilled salmon dish with sauteed veggies and roasted potatoes as well as a chicken dish with a lemon vermouth sauce named 'Poll Martini'.

Veal Chop  Osso Bucco!

Grilled Salmon

 Since it was our first time, we went with the dishes we knew. Sandy loves Veal Francese' and I went with Linguine alal Vognole. Traditionally, a dish with clams is rather wet because it's made with clam juice. As a result, the pasta MUST be prepared al dente or it will turn to mush in minutes.

Not only was it prepared perfectly, they used 'fini' linguine...my favorite cut! Compliments to the chef and compliments to Marco for making his chef delivers as requested.

Veal Francese'

You know what they say about Happy People...Yes?

Although we missed tasting everything, what we did have was wonderful and enhanced by excellent service from above and a casual non-rushed dining experience.

Let's not forget the truly exceptional 'home-made' tiramisu with 4 forks.

Tiramisu

I'm not sure what we did to deserve after dinner drinks, however the owner Marco came over to the table and graciously offered them to us. An extreme rarity nowadays that we graciously accepted.

Bert & Host with the Most, Marco

In closing, we've learned not to eat too many appetizers and bread and a main course as that can be overwhelming. Leaving a restaurant unstuffed is also kind of refreshing.
Sleeping through the night well without feeling the effects of your dinner is an added plus for this fabulous food find in the most unlikely of places in Malverne, N.Y., USA!

Marco ...
Grazie a te, Victor e il personale per una serata meravigliosa.
Torneremo!

                                                          Joel, Sandy, Bert & Sharyn


                                                                   Mangia Baby!
                                                                      Chef Bert



As usual, please feel free to comment!

Two More Hits on The North Fork of Long Island, N.Y. The Baiting Hollow Hummingbird Sanctuary & The Lobster Roll Restaurant

"Amazing", "Breathtaking","Unique"and "Just Wonderful" are just a few words that have been used to describe a visit to The Baiting Hollow Hummingbird Sanctuary.

Paul, Our Host & Sandy

Sandy & Helen

Bert

Sandy, Helen and I were fortunate enough to be invited as guests by Mr. Paul Adams to what we would describe as an implicitly beautiful and serene piece of heaven in Riverhead on the north fork of Long Island, N.Y.

                                                        Panorama overlooking L.I. Sound

Looking over the Long Island Sound perched  on a bluff several hundred feet up, you get the feeling you are in some far away European island overlooking the Mediterranean.
The foliage planted is designed to attract hummingbirds and trust me you are in for a real treat as you take your seat or walk the paths of this sanctuary while silently waiting for these beautiful little birds to sneak up on you.

Actual pic witnessed by us. Thank you Jason Ganz for the pic.

Actual pic witnessed by us. Thank you Jason Ganz for the pic.

They come as quickly as they go and keep on coming as long as they have the  plants they feed on and that blossom in the peak months of summer.
Thank you Mr. Paul Adams for your fine reception and keep up the good work that you do for your community. They should be grateful to have you and your sanctuary. Keep on sharing!






                                               The Lobster Roll Restaurant "Northside"

For dessert, and almost directly across the street on Sound Avenue, you can stop by the "Northside" location of The Lobster Roll Restaurant for their famous lobster rolls.
On the day we visited, we just happened to be greeted by Christina Vargas, the General Manager. We had that "I can't wait to have your your lobster roll" look in our eyes and no more than 10 minutes later Kristin came out with 3 beautiful rolls filled to the brim with some pretty, pretty, pretty chunks of Maine lobster.

Meet Kristin

                                                  There you go folks...A social success for sure!
                                             


Thank you Christina and staff for a pretty, pretty, pretty fine dessert...ie your famous lobster roll!




                                                 As always, please feel free to comment
                                                                      Mangia Baby,
                                                                         Chef Bert

Phoodographs and Finds: BetsaPasta Flank Steak Ragu Recipe (As seen in Parmesan.com**)

Phoodographs and Finds: BetsaPasta Flank Steak Ragu Recipe (As seen in Parmesan.com**)

Sexy Pop from Long Island, New York, USA!

I'm out in Greenport on the tip of the north fork of Long Island and notice across the street this really cool car with a painted Union Jack...ie the British flag covering the entire vehicle.

 I see written on the side "Sexy Pop". A new soda? Nope. As I get closer I see popcorn kernels...thus my introduction to a popcorn from the founder of Pirate's Booty...Sexy Pop.
I'm in the food business and found the name intriguing enough to ask if they happened to be offering samples to taste. Hey...where have I been?...Sexy Pop! You'd probably ask as well.

Graciously, Mr. Lazaro Jimenez and his perpetually smiling associate Christy offered me tastes of most of the new non GMO, Kosher and Gluten Free air popped corn. It was not until today that I finished tasting all five Sexy Pop flavors.
They are Bangin' Cheddar, Nantucket Salted, Black Pepper, Pinapple Jalapeno and get this, Brazilian Coconut. Avacado & Seaweed was not available.
I liked all of these to varying degrees, however what you will enjoy is strictly up to you and your taste buds.
What I also liked was their marketing. So cool!

                                                                   Lazaro & Christy

That said, next time you are out perusing through the food stores and you see a bag of Sexy Pop, try 'em...you'll like 'em! Says me!

                                                                            Chef Bert
                                                                         Mangia Baby!



As always, please feel free to comment.
Thank you and have a fab summer!