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

A Phabulous Inspirational FIND..."I Am Jewish" by Andrew Lustig

I'm going to do something I haven't done since creating phoodographsandfinds in 2010. For this special entry, I'm veering off the food road and onto a road less traveled.
Inspiration comes in many forms...and one of the things I have found by writing a blog, besides wanting to share my food experiences and recipes, is that you never know who you are going to inspire.
An example:
My friend Freddy G from Syosset and Montauk in New York is a story teller extraordinaire. Every time, yes EVERY (a word I don't use without carefully thinking about it first) time he tells a story, I and any others sitting with us, wind up grinning from ear to ear. It's kind of s stretch on "it's not what you say, but they way you say it". I'm constantly suggesting to him, "Freddy, you've got to write a blog...you never know who you are going to inspire"! My favorite story was when his pilot father took him up in his airplane as a kid to teach him the ins and outs of flying.
Whether it's his imitations, animations or hand gestures, time goes so fast, the Long Island Railroad gets us into NYC from Syosset, L.I., N.Y  before we know it. Of course it may have a little bit to do with the food recipes we also discuss along the way. His stories inspire me enough that I seem to be constantly trying to impress upon him how he can inspire others with his great storytelling. Not only that, it would part of his Freddy G. legacy. Maybe one day he'll acquiesce and we'll all have a book of short stories from a fine storyteller.
Getting back to inspiration.
Usually, a 'find' on my blog is a restaurant, a destination or some fine ingredient I have found perusing the food shows.
Last night on Long Island, at a surprise birthday party for his dad, Joel, I received formal permission from Andrew to enter this wonderful (some call "iconic") video into my blog.
The category: "Finds".
It won't be necessary to expound on the virtues of this video and it's meaning. It speaks for itself. When I first viewed "What It Means To Be A Jew" (the actual title)...it was like "Wow...really well done dude"!
It truly inspires and travels way beyond that overused word "awesome".
It's brilliant!
A true find.

Now...A simple preparation...
Sit back and relax for just under 6 uninterrupted minutes. We know you will enjoy this as much as we did. Maybe it will inspire you enough to share it with others.
Enjoy...
You are about to enter Goosebump City!






Hey Andrew...Thanks for the invite to get together when I get to Los Angeles. I get there...you will see me.
In the meanwhile...Another form of  inspiration from me to you...Get to DuPars for Pancakes!
www.phoodographsandfinds.com October 2012


                                                                    Mangia Baby,
                                                                           Bert                    



As always, please feel free to comment below. I would love to hear from you.

Fried Zucchini with Panko...Yum!

This has to be one of the simplest recipes and quite easy to make with just 5 ingredients for the zucchini and two ingredients for the dip.

They are:
1...Zucchini
2...Eggs
3...Flour
4...Parmigiano Reggiano
5...Panko Bread Crumbs

Naturally, there is salt,  fresh pepper and EVOO...however these are standards for me in almost any fried dish recipe.

There is some simple technique involved, so follow along:

First step: The Dip
Simply add 1/4-1/3 cup of Holy Schmitt's** fresh white horseradish to 8 ounces of sour cream. Light sour cream is an option or you can blend them. Place in refrigerator.

Slice zucchini into 3/8-1/2" thick rounds.
Coat with King Arthur* flour...shake of excess
Dip in Egg that has been seasoned with kosher salt and fresh mill pepper
Dip in bread crumbs mixed with Parmigiano Reggiano. Use one cup grated cheese for every 8 ounce can of bread crumbs. For this recipe, I prefer no trans-fat Japanese style panko 4C seasoned bread crumbs.


-Place all coated rounds on a baking sheet or platter.
-Set your oven to 175 degrees in order to keep zucchini warm after frying
-Heat your EVOO and make sure it's hot enough that the zucchini sizzles upon entry into the frying pan.
I use the largest frying pan possible since I like to change the oil for each set of zucchini.
Have an empty can free of any liquid inside (to prevent splattering of hot oil) for each change of used oil.
Naturally, in using the larger the frying pan, it will eliminate an extra frying step or two...depending on how many zucchini you are making
-Place your rounds in the hot oil and fry for about 4 minutes on the first side until golden brown. Flip gently and let cook for about another 3 minutes until both sides are golden brown
-Remove and let sit on paper towels for a few minutes to let excess oil drain off
-Remove from paper towels and place all zucchini in the oven until all are cooked and to keep warm until ready to serve.

As I said...Yum!

** Holy Schmitt's is a farm on the north fork of Long Island that specializes in fresh horseradish.
If you are out there, get some...and don't forget your cooler for the many other delicacies on your day trip out east that you might want to buy and that may require a little cooling.
*King Arthur is unbleached, unbromated flour and produces the best results for recipes requiring any flour.
It's double the cost of others, however from a standpoint of taste and health, it is among the best you can buy.

                                                                   Mangia Baby!
                                                                      Chef Bert            


As usual, don't be shy...please comment below. I'd love to hear from you~

The International Fancy Food Show New York City 2014

Lydia, Bert & Connie at Parmigiano Reggiano 

My perception was accurate. On the first day it took me almost 4 hours to get out of Italy and I questioned how I was going to see all of what Spain, France, Great Britain, Portugal and many other countries...not to mention the good ole USA...had to offer.

Packed to the walls with an estimated 28,000 attendees and over 2,700 exhibitors, the 2014 Fancy Food show at Jacob Javits Center in New York City was the largest event in its history.

For me, and Chef David who came to the show with me on Tuesday, the first stop is always Italy. There's always something new to find, however I had something on my mind that I needed to discuss with people who make flour.

Recently, I stopped eating the dough that makes pizza in the USA because of the bromated flour that most restaurants and bakeries use to bake bread and pastries.
Away from the pizza restaurants and in the mainstream, Pepperidge Farm is starting to bake many of their breads without bromated flour because of their concern about the negative effects of bromated flour. I can taste nothing different than bread baked with bromated flour, so why don't all bread producers remove this type of flour from the list of ingredients?

People who I speak with either know very little about bromated flour or are not concerned because their attitude is it's just another thing in our food the FDA permits...and if the FDA permits it, how bad can it be?

Well, to them I say it's banned in all of Europe, Canada and many other countries in the world today and California has jumped on the bandwagon  by making sure warning labels are required for products containing these additives. In short, we all have a right to know what we are eating.
Educate yourself: Simply Google "Bromated Flour" or "Potassium Bromate" and then decide if you want to say something to your pizza restaurant or favorite bakery.

Bottom line...did you ever hear anyone complain about the pizza or pastries they had eaten it Italy or France?

Back to the show...

Since Italian food is held dear in my heart and taste buds, I must stay on top of the new products that come out of this food capital of the world country.

Let me first tell you about the Italian cheese that others strive to imitate, that has been in existence since the 1300's and where the taste has remained virtually the same since then.
Let me re-introduce my favorite cheese of all time...Parmigiano Reggiano!

Nancy of Parmigiano Reggiano Fame & Bert

Frisbee Sampler

At the Parmigiano Reggiano tasting, they hand you a Frisbee. On the inside of this Frisbee plate is a cheese chart explaining the differences in the 15 month, 24 month and 36 month aging process for Parmigiano Reggiano.Cheeezus...can you beat that?

One interesting tidbit. The cheese curd used in the cheese production process is passed onto the pig farms in Parma, Italy that are used to make Prosciutto di Parma just a few proverbial blocks away in the same neighborhood. Ahhhhhhhhh....Parma!

As you move down the aisles of not only Italy, but all the countries, you are in literal food heaven.

New products that impressed us in Italy at Oliver Sapore Italiano was a base tomato sauce made with 20% pureed peaches.Can you imagine?

 

Another one of their products was a slow bake process to create "semi-dried" tomatoes. It yielded the juiciest and sweetest cherry tomato you will ever taste. Just Brilliant!

                                                              Oliver Semi-Dry Tomatoes

There was a sweet organic syrup in natural fruit flavors that you could add to cocktails or wines, a line of so soft and flavorful miniature marinated and grilled artichoke hearts. An Essence of Figs Puree and the best white balsamic vinegar I have ever tasted was at the impressive Sid Wainer & Son Specialty Foods booth.
Need I say...sooooo many wonderful EVOO's.

 Scott @ Partanna Brands

  Tuscan EVOO by Pruneti & Tuscan Pasta by Fabbri 

                                                                 Figs Puree @ Sid Wainer Foods

                                                                     Baby Artichokes by Gino's

                                                     "Summer Day In A Bottle" by Luca Imports

                                                        White Balsamic @ Sid Wainer Foods

Saving the best for last was a wonderful ginger balsamic vinegar which, along with EVOO, will add another dimension to the traditional Bistecca alla Fiorentina recipe.

                                            Jacopo, Patrizia & Gary of Societa' Agricola Acetomodena

There are many variations to this 'traditional' recipe. Mine uses a generous squeeze of lemon just after grilling and an application of EVOO. This recipe from Patrizia, along with Gary & Jacopo, calls for the EVOO and a drizzle of ginger balsamic from her company Societa' Agricola Acetomodena in Modena, Italy.

A quick word about pasta that I feel must be emphasized and was discussed with the many pasta experts we met. There is a flavor that comes from Italian pasta produced for consumption in Italy that simply doesn't exist to the same extent when exported.

Tuscan Pasta Maker Lisa @ Pastificio Artigiano Fabbri sas di Giovanni Fabbri

Many exported pastas are enriched based on the laws of the country to which they are being exported.
"Enriched Macaroni Product" is what you will see on the packages of most brands of pasta. These enrichment's include niacin, ferrous lactate, thiamine mono nitrate (Vitamin B1), riboflavin and folic acid.
There is no doubt these additions can change the flavor of pasta and a reason we, in the USA, cover our pastas with way too much sauce. We're looking for flavor!
The Italian tradition teaches from a very young age to enjoy the taste of pasta and it's the main reason you don't see heavy sauce applications in Italy.
Their ingredients: durum wheat semolina and water, or as it says on the packages of Fabbri and Di Martino, semolina di grano duro and acqua.
"Now that's Italian"!

Francesca @ Pastificio Di Martino

Semola Biologica di Grano Duro @ Pastificio Di Martino

These laws are now becoming a bit more relaxed, however if you want the true taste packaged Italian pasta the way it was meant to be, you'll have to do some searching for the products that don't say "enriched macaroni product" on the box. According to some I spoke with at the show, they are coming.
We shall see!

When it comes to pasta, it's al dente or bust! While at the show, we happened upon Riccardo of
Pastaficio Felicetti.

Massimo, Chef David of BetsaPasta & Riccardo

They have developed a pasta for restaurants that when placed in water at an estimated 100 degrees and for up to one hour...it will still yield a firm al dente bite when being prepared. Praise be!
We have yet to test it. When we do, however, the results will be posted. Stay tuned...



Please don't be shy... feel free to comment below

.
                                                       

                                                                              Mangia Baby!
                                                                                 Chef Bert