Beauty and the Feast

A Romantic Valentine’s cooking class with Godiva Spirits

shyema — Wed, 08 Feb 2012 15:42:22 +0000

Table's all set for our Godiva V-day dinner!

To commemorate the newest induction into the Godiva Spirits hall of fame: Godiva Vodka (yes, you read that right). Godiva Spirits hosted a gorgeous dinner and cooking class at the beautiful International Culinary Center on Crosby street. Led by chefs Brooke Parkhurst and James Briscione (of Chopped fame—he won twice) and mixologist Beate Kiser (a star barkeep, previously at Beauty & Essex), guests were treated first to a cocktail hour, featuring Godiva Vodka, and then a cooking class, with each course featuring the vodka as well.

The chefs: Brooke and James

James and Brooke featured a Valentines-day themed menu of a luscious crab salad, a filet mignon which was crusted with espresso and soaked in a chocolate vodka sauce, and a layered bavarian sponge cake with chocolate vodka in every layer. One of the best parts of the event, along with the ever-flowing amounts of chocolate vodka, was the dinner that came after the cooking class, at which we ate what we had just learned to cook. Needless to say, everything was delicious. If you put liquor that tastes like chocolate in just about anything, it’s going to elevate the flavors, as they say. But the very best part of the party was that since it was a Valentines-day themed event, I got to bring my hubby Chad along. We both enjoyed the food. And the vodka. A lot.

Chad's double fisting the Sweet Cinnamon

Godiva really pulled out the stops for this particular liquor. They distill the vodka five times, and then add true chocolate essence to the spirit. I learned that many chocolate liquors use fake chocolate flavoring, but Godiva goes for the real deal. It matters. Any chocolate lover (ladies!) can spot that “fake chocolate” flavor from a mile away, and Godiva Vodka doesn’t have it. There’s a pureness to the drink that makes it perfect over ice.

The cooking class; Chad was a straight-A butter-pourer!

Godiva and the chefs have graciously provided us with their Valentines Day menu. You know I’m making this entire menu, including each cocktail, on V-Day.

Bavarian Cream Cake

Here are the food recipes:

Godiva Chocolate Vodka “Stir Up Some Sweetness” Valentine’s Day Menu
Created by Chefs Brooke Parkhurst and James Briscione

Mango & Fennel Crab Salad
Roasted Filet of Beef with Coffee, Red Wine & Chocolate Vodka Sauce
*Served with Roasted Brussels Sprouts, Almonds & Sherry Vinegar; Creamy Potato Puree*
Godiva Chocolate & Raspberry Bavarian Cake paired with Godiva Chocolate Raspberry Vodka Marinated Fresh Berries
Mango and Fennel Crab Salad
Serves 2
Lemon Mayonnaise
Zest of 1/2 lemon
2 teaspoons lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch cayenne pepper
1/4 cup mayonnaise

Crab Salad
6 to 8 ounces lump or jumbo lump crabmeat
1/4 cup mango, cut into small dice, slices reserved for garnish
1/4 cup fennel, minced
1 tablespoon chives, thinly sliced
1/4 teaspoon kosher salt
Cherry tomatoes, cut in half, for garnish
Small greens or picked herbs for garnish (such as arugula, frisee, parsley or chervil
Extra virgin olive, for garnish

Directions:
1. In a small bowl combine the lemon zest, juice, sugar, salt and cayenne. Stir until the sugar and salt are dissolved. 2. Add the mayo and whisk until smooth.
3. Pick through the crabmeat to insure there are no shell pieces or cartilage in the meat. In a separate bowl combine the crab, mango, fennel, chives and salt. Mix to combine and add the prepared mayonnaise to taste- using anywhere from half to all of it- depending on your preference.
4. To plate, pack half the crab salad into a ring mold in the center of each plate. Arrange the mango slices on top of the crab salad. Scatter the herbs and cherry tomatoes around the plate and drizzle with olive oil.

How AMAZING does that steak look? It tasted better.

Roasted Filet of Beef with Coffee, Red Wine & Chocolate Vodka Sauce
Serves 2
1 lb center-cut beef tenderloin
1 teaspoon kosher salt
1 tablespoon ground coffee
1 tablespoon vegetable oil
1 shallot, minced
1/4 cup Godiva Chocolate-Infused Vodka
1/2 cup red wine, such as pinot noir or cabernet sauvignon
24 oz beef stock or broth
1 tablespoon butter

Directions:
1. Sprinkle the teaspoon of salt evenly over the beef, then coat the meat with the coffee grounds. Wrap the meat in butcher’s or wax paper and store in the refrigerator overnight. One hour before cooking the meat, remove it from the refrigerator and rinse of the coffee grounds with cool water. Pat the meat dry and set aside until ready to cook.
2. Preheat oven to 400˚
3. To cook the meat, heat the vegetable oil in medium sauté pan over high heat. Season the meat again lightly with salt and pepper. Place the meat in the pan and brown on all sides, about 3 minutes per side. Turn the heat down only when the pan begins to smoke. Transfer the meat to a baking pan (save the pan the meat was cooked in) and place in the oven to cook 5 minutes or until a thermometer inserted in the center of the meat registers 135˚ F. Remove the cooked to a rack to cool while you prepare the sauce.
4. For the sauce, discard the cooking fat from the pan, add the shallots and return the pan to medium heat. When the shallots begin to sizzle and smell sweet, about 30 seconds. Remove the pan from the heat, add the vodka and return to the heat and simmer to reduce until nearly dry. Add the red wine and reduce again until nearly dry. Add the stock and simmer until thick enough to coat the back of a spoon. Swirl in the butter and remove the pan from heat.
5. Cut the steak into 2 equal pieces, and place each half on a plate with the potato puree and roasted brussels sprouts. Divide the finished equally between the two plates

Roasted Brussels Sprouts with Almonds and Sherry Vinegar
Serves 2
1 lb. Brussels sprouts, cut in half
1/2 cup yellow onion, minced
4 tablespoons butter
4 cloves garlic, cut in half
3 branches fresh thyme
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
2 tablespoons sherry vinegar
1/4 cup sliced almonds, toasted

Directions:
1. Preheat oven to 375˚
2. Combine the brussels sprouts and onions in large bowl.
3. Place the butter, garlic, thyme and red pepper flakes in a small sauce pot and place over medium heat. Bring the butter to a boil and continue cooking until the garlic begins to brown. Pour the butter and herbs over the brussels sprouts, add the salt and toss well.
4. Spread the vegetables into a single layer on a baking sheet and roast until tender and remove from the oven and browned on the edges, 15-20 minutes. Remove the cooked brussels sprouts from the oven, transfer to a bowl and toss with the vinegar and toasted almonds.

Creamy Potato Puree
Serves 2
2 potatoes
1 tablespoon kosher salt
3 oz butter
8 oz milk

Directions:
1. Peel the potatoes and cut into equal sized chunks. Place the potatoes in a medium saucepot and cover with water by 2 inches. Add the salt and bring the pot to a boil. Reduce the heat to a simmer. Cook the potatoes at a simmer until they are completely tender. (Check tender pressing the potatoes against the side of the pot with the back of a spoon; when the potatoes are easily crushed they are ready.)
2. Pour the cooked potatoes into a colander set in the sink and leave 3-5 minutes to drain. Pour the milk and butter into the pot the potatoes were cooked in, return to the heat and bring to a boil.
3. Combine the cooked potatoes and milk-butter mixture in a large mixing bowl. Beat with an electric mixture until completely smooth. Taste and adjust the seasoning with salt if necessary.

Godiva Chocolate Raspberry Marinated Fresh Fruit
1 pint mixed fresh berries (raspberry, strawberry, blueberry or blackberry)
1/2 cup Godiva Chocolate Raspberry Vodka
2 tablespoons confectioner’s sugar

Combine the berries, confectioner’s sugar and Godiva Chocolate Vodka in a bowl and toss together. Once berries are fully coated chill in the refrigerator. Spoon in a martini glass or bowl and top with whipped cream.

Godiva Chocolate Vodka Valentine’s Day Cocktail Recipes
Created by New York City Mixologist, Beate Kiser

Sweet Cinnamon
Welcome Cocktail
Ingredients:
1 1/2 ounces Godiva Chocolate Vodka
3 ounces Homemade Cinnamon Horchata*
Cinnamon Stick for Garnish

Preparation:
1. Combine Godiva Chocolate Vodka and Cinnamon Horchata mixture (recipe below) into a cocktail shaker with ice. Shake well.
2. Strain into a rocks glass over ice.
3. Garnish with a cinnamon stick.
Ideal Serving Glass:
Rocks glass
Yield:
1 Drink

*Homemade Cinnamon Horchata Recipe (can be made one day in advance):
1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla (optional)
1/2 cup white sugar

Preparation:
1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
3. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Beate, pouring the My Valentine

My Valentine
Paired with first course: Mango & Fennel Crab Salad
Ingredients:
1 1/2 ounces Godiva Chocolate Infused Vodka
1/4 ounce Ginger Liqueur
1/4 ounce Fresh Orange Juice
Topped with Sparkling Wine
2 Fresh Mint Sprigs

Preparation:
1. Combine Godiva Chocolate Infused Vodka, ginger liqueur and a sprig of fresh mint to a cocktail shaker filled with ice.
2. Shake well and strain over ice into a champagne flute.
3. Top with sparkling wine and garnish with a sprig of fresh mint.
Ideal Serving Glass:
Champagne Flute
Yield:
1 drink

The Ultimate Chocolate Manhattan

Ultimate Chocolate Manhattan
Paired with second course: Roasted Filet of Beef with Coffee, Red Wine & Chocolate Vodka Sauce, Served with Roasted Brussels Sprouts, Almonds & Sherry Vinegar; Creamy Potato Puree
Ingredients:
3/4 ounce Godiva Chocolate Liqueur
3/4 ounce Bulleit Bourbon
1/3 ounce Godiva Chocolate Vodka
1/3 ounce Ginger Liqueur
Godiva Dark Chocolate Shavings for Garnish

Preparation:
1. Combine Godiva Chocolate Liqueur, Bulleit Bourbon and Godiva Chocolate Vodka into a cocktail shaker with ice. Shake well.
2. Strain over ice into a chilled Martini glass.
3. Shave a Godiva dark chocolate bar over the drink for garnish.
Ideal Serving Glass:
Martini glass
Yield:
1 Drink

The Haute and Steamy

Haute & Steamy
Paired with dessert course: Godiva Chocolate & Raspberry Bavarian Cake paired with Godiva Chocolate Raspberry Vodka Marinated Fresh Berries
Ingredients:
1 1/2 ounces Godiva Chocolate Vodka
Coffee (amount as desired)
1 scoop Whipped Cream
Carmel Sauce for Garnish

Preparation:
1. Pour Godiva Chocolate Vodka into a snifter glass. Add in hot coffee as desired.
2. Top with a scoop of fresh whipped cream.
3. Drizzle caramel sauce over top for garnish.
Ideal Serving Glass:
Port glass
Yield:
1 Drink

Anyone else inspired to cook for their Valentine??

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A delicious viewing party with Honey Bunches of Oats

shyema — Tue, 07 Feb 2012 14:07:32 +0000

Ask anyone who knows me, and they will tell you I love my Honey Bunches of Oats (I’m partial to the ones with almonds!). So when I was invited to Marina Maher’s offices for a honey-bunched-out viewing party to watch the People’s Choice awards, I was so there.

Honey Bunches of Votes viewing party!

Honey Bunches was actually one of the sponsors for the People’s Choice Awards, so it was only right to watch the show this way . Here they are on the red carpet…literally:

Food celebs

Anyway, back to the viewing party. Granted, I was technically in the middle of my three-week cleanse which forbade me from eating any processed foods and/or carbs. I will say this was the ONE time I made an exception. I tried to keep it minimal, but oh, it was so worth the tastes!

Chocolate covererd strawberries with HBO flakes

Fruit and yogurt

They also unveiled their newest flavors: Honey Bunches of Oats Fruit Blends. Look out for their delicious additions, Peach Raspberry and Banana Blueberry. Combining my favorite fruits (blueberries!!) with my favorite cereal? I just have to say, Thank You.

And since you couldn’t be there (I did miss you), here are some recipes to the delicious treats they had there!

SEEDLESS GRAPES WRAPPED IN GOAT CHEESE

Seedless grapes covered with goat cheese

Makes 24 rolled grapes/Serves 8
Ingredients:
*1/4 pound goat cheese at room temp
*24 red or greed seedless grapes, stemmed, rinse, patted
*1/3 cup Honey Bunches of Oats

Directions:

1) Divide goat cheese into 24 quarter size balls. With your fingers, mold the cheese around the grapes until the fruit is completely covered. Keep cold.

2) Use a rolling pin to crush Honey Bunches of Oats. Roll each coated grape one at a time in the finely chopped cereal until covered. Place a single layer in a low flat dish, cover and refrigerate until read to serve. May be prepared up to 6 hours before serving.

CRUNCHY CHICKEN DIPPERS

Crunch Chicken Dippers

Makes 8 servings
Ingredients
*2 eggs
*1 pound boneless chicken cut into strips
*4 1/2 cups Honey Bunches of Oats

Directions

1) Pre-heat oven to 350 degrees. Beat eggs lightly in a shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of strips. In separate dish, coat chicken with cereal.

2) Place in two cookie sheets covered in non-stick spray. Bake for 25 minutes or until golden brown.

MINI CHOCOLATE MOUSSE CUPS

Mini Chocolate Mousse Cups

Makes 8 Servings
Ingredients
*4 egg yolks
*1/4 cup sugar
*1 cup heavy whipping cream
*1 package (6 oz) semisweet chocolate chips
*1 1/2 cup heavy whipping cream
*1 cup Honey Bunches of Oats

Directions

1) Beat egg yolks in small bowl with electric mixer on high speed for about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 cup whipping cream in 2 qt. saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, and then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly; until mixture thickens (do not boil).

2) Stir chocolate chips into cream mixture until melted. Cover and refrigerate about 2 hours, stirring occasionally just until chilled.

3) Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Pipe or spoon mousse into cups. Sprinkle with your favorite Honey Bunches of Oats cereal

*Use dark chocolate and milk chocolate to get double chocolate mousse

x
Shy

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New Jersey Nets’ Deron Williams suits up with Bonobos

shyema — Mon, 06 Feb 2012 13:30:03 +0000

Who knew? The NBA seems to be churning out some well-dressed athletes. Take last Fashion Week, which had an unusually high attendance of basketball mavens: LeBron James, Amare Stoudemire, Carmelo Anthony, and Dwayne Wade all staked their space front row at the shows. Now, online men’s apparel brand, Bonobos, just announced that they’re joining forces with two-time NBA All-Star and Olympic Gold Medalist, Deron Williams.

Deron Williams

To celebrate the partnership and the brand’s new Foundation Suits (aka Italian wool suits with made-to-measure feel recently featured on GQ), Bonobos threw one well-dressed private party at Catch in the Meatpacking District last Thursday. I was excited to catch up with the dapperly-dressed Williams (a fellow Illini!) to bond in our U of I pride and, of course, ask him about his foray into fashion.

Getting all reporter-ey

Beauty and the Feast: I’m sure you’re thrown a number of endorsements and partnership opportunities for brands your way. What about Bonobos specifically appealed to you?
Deron Williams: I just really liked the style. I felt when I looked at their website and through their catalogue, it really hit me. It’s definitely my style. When I heard that they were launching their suit line, I was definitely excited about the partnership. Other than the fact that they’re a great company and make great clothes, they’re instrumental in helping out my foundation which is key for me. We’re going to have a cyber pop up store that will be going to be on my website soon where part of the proceeds will go to my foundation. [Editor’s Note: Williams will also be jumping in the designer's seat to create limited edition apparel, and hosting a web-series to answer style questions from fans. Keep a look out!]

Deron Williams and Bonobos CEO, Andy Dunn

BATF: Can you tell me a little more about your foundation?
D-Will: It’s called Point of Hope Foundation which basically benefits kids in need. We’ve touched everything from diabetes to cancer, to helping single moms and their families. We’re doing a lot of things.

Some of the Foundation Suits on display at Catch

BATF: How would you describe your own personal style?
D-Will: I’ve been asked that question a lot! I don’t have a “style” necessarily or that sort of thing. I just go with what I like, you know, what’s comfortable. Honestly, I look at GQ every now and then and see different things I like and try to incorporate that in my style. I feel like I have a pretty good eye for fashion and what goes together, and just try to go from there.

BATF: So do you prefer your suits to your jerseys?
D-Will: Oh, I’m never wearing a jersey [off the court]! Honestly, I normally don’t wear suits that often. I’m more into the sweaters and cardigans.

BATF: I caught Amare Stoudemire and Dwayne Wade front row at Fashion Week last season – do you think you’d be making an appearance this month?
D-Will: I’d definitely love to! I wasn’t here last season, I was in Istanbul so I wasn’t able to go.

D-Will

BATF: I love Turkey! I went to visit my sister there too. What did you like most about Istanbul?
D-Will: I loved everything about it. It’s just a beautiful city. The people were amazing, the food was great. The culture – everything was great. I was treated so well right from the start so I loved it serious.

BATF: I have one last food question for you now! I did a post recently about all the food I miss from U of I – is there anything you miss from there?
D-Will: Man! I miss Niro’s! Everything late night. What was that place – “burritos as big as your head?” Right on Green Street…oh yeah, La Bamba! I miss La Bamba.

Me with D-Will!

The Bonobos Foundation Suits retail for $590 or separately at $195 for pants and $395 for jackets. Bonobos apparel is sold exclusively at www.bonobos.com. To learn more about Deron Williams’ and wife Amy’s foundation, Point of Hope, visit www.deronwilliams.com/pointofhope.

EXTRA: Bonobos VP of Merchandising, Brad Andrews’, simple tips to find the right suit fit:
• Fit starts with the shoulders: The jacket should grab your shoulders snuggly but not be overly tight. If the shoulders fit, pretty much anything else can be adjusted.
• Length matters: To determine the appropriate length, you should be able to cup the bottom of the suit with your arms by your side.
• Show some shirt: A flexible but general rule of thumb is to have a quarter-inch of your shirt cuff showing. If you’re wearing a heavier cuff, like a French cuff, you may want to show a little more.

x
Shy

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Banana Republic’s Wildbloom Vert launch (& chance for you to win it!)

shyema — Thu, 02 Feb 2012 13:56:56 +0000

**Giveaway! Tweet this post for a chance to with Banana Republic’s new Wildbloom Vert which launches today!**

Banana Republic's new Wildbloom Vert

I’m just saying…for someone who’s pretty accustomed to a 10AM-6PM schedule, waking up at 7 for Banana Republic’s new Wildbloom Vert fragrance launch was no easy feat. But once I stepped into the Gramercy Park Hotel terrace, which was flooded by sunlight, I instantly woke up. If only every morning can begin like this…

Gramery Park Hotel terrace

Table setting

Wasn't kidding about the sun...PS, for those of you asking about my updated ombre, here it is

To learn about the fragrance, we were in good company: we were joined by BR’s creative director, Simon Kneen, and world-renowned perfumer, Ilias Ermenidis, who helped develop the scent.

Simon Kneen

Breakfast!

The table setting and special menu all included elements of the perfume itself, with little magnolias and gardenias sweeping across the table, and crisp pear and pink lady apples in our salads.

Salad

Potato frittata with fresh greens

Oatmeal

Me and Simon Kneen

The ever stylish, BR's Tara McCollum

Simon Kneen and Ilias Ermenidis

BR girls! So effortlessly cute, no?

Over breakfast, Ermenidis talked about his passion for lively green fragrances like Wildbloom Vert. The idea, he said, was to develop something joyful and optimistic. What he came up with was a beautiful, lush scent with a mix of fruits and rich florals. The perfume has notes of peach, teak, green violet leaves, and sandalwood, and a few drops of silky musks.

Win Wildbloom Vert today!

I’m a stickler for scents, and with one spritz of this I was totally taken. It’s very spring, but also a wonderful scent to take you easily from day to night. It’s truly a really beautiful fragrance. A 50 ml bottle will be available for $48, and I’m so convinced you’ll love it, I’m giving you a chance to try it right now for today’s giveaway!

TO ENTER: There are two ways to enter and you can do either for a chance to win. Do both to increase your chances!

1) FOLLOW me on Twitter, and tweet: “@BeautyNDFeast I want to win @BananaRepublic’s new Wildbloom Vert perfume http://ow.ly/8PuKj #BRVertGiveaway”

2) LIKE BATF’s Facebook Page and leave a comment about Wildbloom Vert on its post!

Leave a comment below on how you entered! You won’t want to miss this one — the perfume smells divine! Winner will be announced on February 9th. Good luck!

x
Shy

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*All pictures by Joy Jacobs

shyema — Wed, 01 Feb 2012 20:02:55 +0000

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Rice in Nolita

shyema — Mon, 30 Jan 2012 15:48:03 +0000

Ah. You win some, you lose some. I’m pretty convinced this foodie friend of mine always knows the best tiny joints in the city so I was excited to come upon Rice when he led a few of us there a couple days ago. The place itself was so cute, but I think it was a sum of a lot of things that made it not the best experience this time around.

Rice

Here’s the cliff notes version. 1) It was raining and cold that night and we walked a good 15 minutes out of our way to get here; 2) We were all starving and waited another 15 minutes to get seated…pretty standard but that feels way longer when you’re famished; 3) To add insult to injury, they took ONE HOUR to get our food out. The people next to us who came after us go their food before we did; 4) When the food did come out, the portions were pretty small. And you’d think being so hungry, anything would do, but my coconut thai curry dish was three-fourths rice and one-fourth curry. I guess to their credit, it’s not false advertising. But I was still starving after my meal!

Corn

Spinach rice balls

Chicken satay

Lentils and black rice

Granted, I also got the smaller dish (it comes in a small and large), but after waiting so long, I was afraid ordering anything else would take another five years.

The food was not bad, and not expensive. Just probably not worth all that trouble.

REPORT CARD
Meal: Dinner
Occasion: My birthday celebration goes on!
Price: $$
(Out of three stars)
Ambiance: *** The place and cute and cozy, I’ll give it that. Loved that they had a fireplace too.
Food: *
Service: *
Would I go back?: Nah..even though I’m pretty sure it might have been a one-off experience, it also wouldn’t be on the top of my lists to go back to!

Restaurant Info:
Rice
292 Elizabeth St,
btw Houston & Bleecker St.
New York, NY 10012
212-226-5775
Nolita

x
Shy

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