Foodie Finders NYC

Disney's 2018 Movie Schedule

2018-02-26T12:16:00.004-05:00

Hi there! This weekend Disney's first 2018 release is making headlines with its massive box office opening and critical acclaim of Black Panther. It seems to be a promising year for Disney, as this is only the beginning of its blockbuster releases. Let's take a look at what is to come!

A Wrinkle in Time (March 10th, 2018)

I first saw a sneak peak of this movie at the D23 Expo 2017 and I have been excited ever since. Oprah and the rest of the cast appeared on stage to present the sneak peek to the D23 audience, and everyone in the giant auditorium lost their minds for Oprah. I think movie audiences will have similar reactions when she is on screens everywhere in March.

Avengers: Infinity War (May 4, 2018)

The past ten years of the Marvel Cinematic Universe culminate in this movie. I cannot wait for this cinematic event! Black Panther has been such a success already, I expect audiences to be hungry for a lot more Marvel.

Solo: A Star Wars Story (May 25, 2018)

After Lucasfilm's first successful solo movie, Rogue One, I have had high hopes for this Han Solo prequel. Plus, a movie that includes the Mother of Dragons, Emilia Clarke, is destined to be a hit.

The Incredibles 2 (June 15, 2018)

Growing up, The Incredibles was my favorite movie. I am super excited for this sequel!

Ant-Man and The Wasp (July 6, 2018)

Because of the creative promotional campaign for the first movie, I have giant expectations for more fun posters in anticipation of this sequel. And, I cannot wait to see The Wasp get more of the spotlight in this film!

Christopher Robin (August 3, 2018)

I am looking forward to a new twist on the source material of Winnie the Pooh, with Pooh and the gang leaving the Hundred Acre Woods to join Christopher Robin in the real world!

The Nutcracker and the Four Realms (November 2, 2018)

Will this movie become the next holiday classic? I am intrigued to see how Disney interprets this story many of us all know and love.

Ralph Breaks the Internet: Wreck-It Ralph 2 (November 21, 2018)

When Wreck-It Ralph 2 was first announced, I had neutral feelings. But, then at the 2017 D23 Expo, I saw a sneak peek, and my excitement skyrocketed through the roof. We watched a scene where Vanellope von Schweetz visits all the Disney Princesses in the same room, with many of the original voice actors like Mandy Moore and Ming Na Wen reprising their roles. I don't want to spoil too much about this scene, but it has made this movie one of my most anticipated this year.

Mary Poppins Returns (December 25, 2018)

I have faith Emily Blunt and Lin-Manuel Miranda will make this a movie to remember. I hope this sequel lives up to the iconic original movie!

2018 looks like a big year for Disney! Comment below what movies you are most excited for!

- Michael

Disney Photopass Tips: Pop-Out Pics

2018-02-11T23:38:00.001-05:00

Hi Disney fans! One of the best parts about visiting a Disney theme park are the pictures. There are so many insta-worthy shots on both coasts, at Disney World and Disneyland. One pose that will get everyone involuntarily saying "awwww" is what I like to call the "Pop-Out Pic".

Here is my family popping out from behind Stitch!

On an Adventures by Disney trip in Southern California, one of the families in our tour group started doing this pose at every Character Meet and Greet. The cuteness level of this picture is off the charts, so my family adopted it into our portfolio of poses. We take this picture with every character that comes our way!

I hope you all give this photo a try. If you post your images, feel free to tag @foodiefindersnyc with #PopOutPic

See ya real soon!

-Michael

Yatai - Long Island Restaurant Review

2016-04-28T12:28:00.003-04:00

Yatai - Mineola, NY - Long Island Restaurant Review

There is often that one charming dish coaxing your taste buds to return soon. But, there is not often a restaurant that offers an entire menu of such foods that keep you on the edge of your seat for more. Yatai is a model restaurant for what one would hope to find in casual Asian dining, with high quality authentic food, a modern and comfortable shop atmosphere, and gracious hospitality in the front and back of the house.

I can honestly say that there are too many excellent choices to enjoy in one sitting. Below, I have listed in order my personal favorites; however, you cannot go wrong with any of these options.

Chicken Meatball Banh Mi Sandwich

Fried Chicken Sandwich

Spicy Vegetable Ramen (Special)

Asian Burger

Long Life Noodles

Japanese Fried Chicken Appetizer

Dragon Tail BBQ Pork Appetizer

Additionally, the Fuji-Apple Potato Salad is a must-try. This unique blend of corn, apples, and pickled carrots elevate this from your standard potato salad. Lastly, the That Tea with Bubbles is an outstanding complement to all this great food.

-Mike

Unraveling the Eye Motif Mystery of Star Wars: The Force Awakens

2015-12-05T15:36:00.000-05:00

Disney Food Affinity and Beyond: Walt Disney Studios and LucasFilm

Hello Disney fans! As one among many Star Wars fans tirelessly re-watching all the latest trailers in anticipation for December 18, I have come across an intriguing reoccurring theme in the marketing material. I have compiled all the posters and videos that suggest the symbolic importance of eyes in Star Wars: The Force Awakens, as this might even give important hints toward the plot of the upcoming movie!

To start, we see this Star Wars TV Spot blatantly focus on this eye motif, as the narrator says:

"I have lived long enough to see the same eyes in different people. I see your eyes. I know your eyes"

The female character narrating this trailer is a new character, Maz Kanata, played by Lupita Nyong'o. She is an enigmatic creature that we have yet to learn much about; However, Director J.J. Abrams told Entertainment Weekly, "I had this pitch about these goggles that she wore. Her eyes are an important aspect of her character, and you'll see how it plays out." Nyong’o adds, "As an actor for films, your eyes are a lot of the way you communicate anyway, so it was definitely a gift to have that be the means to her magic as a motion-capture character.” A close look at the film's theatrical poster shows off Kanata''s eyes shrouded by the aforementioned goggles.

In addition, the recently released character posters, as shown below, display all the main characters with one eye covered by his or her weapon of choice. The new and old Star Wars generations are represented, reinforcing the ideas mentioned in the above trailer.

Moreover, in a humorous SNL skit, there is a very subtle hint to the importance of eyes, mentioned by John Boyega, who will be playing Finn in the film. Go to the 2:10 mark in this video to see Boyega suggest the idea of controlling the force with ones eyes.

The symbolism of eyes doesn't seem to come as much of a surprise when considering J.J. Abrams is behind all of it. In his very popular TV show Lost, eyes were a reoccurring theme that followed through from the pilot episode up until the series finale.

The focus on this Star Wars eye motif in this promotional material seems to hint that eyes may have a large role to play in the 7th installment of this movie collection. Even thinking about the films title, "The Force Awakens", creates the imagery of waking up, and opening ones eyes is quite important when one awakens. With less than two weeks until this highly anticipated premiere, the eyes of Star Wars: The Force Awakens is definitely something to watch for!

-Mike

Out of Town Eats: Johnson City - The Village Diner

2015-07-30T19:24:00.000-04:00

While in the Binghamton area, I had a incredible breakfast at The Village Diner. Don't let the outside deceive you because this little restaurant is a culinary powerhouse. They make the classics, and they do them right.

The pumpkin pancakes are awesome. With such an intense pumpkin flavor, you can taste Autumn is just around the corner.

The french toast breakfast sandwich is another great option. The sweet syrup and toast with the savory eggs and ham was a delicious combination.

Lastly, we ordered the very special chicken and waffles. This exclusive item is no longer on the menu, but we were lucky enough to see someone else order it. I could not tell you why this was removed from the menu because this dish was the star of the meal, (and as the half eaten picture shows, it was so good it was nearly gone by the time I took my camera out.). I highly recommend ordering the chicken and waffles, and make sure you drown it in syrup and hot sauce!

There is no doubt about it - The Village Diner is a must-dine restaurant for a true breakfast lover. Happy eating!

-Mike

Out of Town Eats: Ithaca - Cornell Dairy Bar

2015-07-26T14:31:00.000-04:00

On a recent trip to Ithaca, I stopped by Cornell Dairy Bar. I love this ice cream shop for the amount of care put into the product. From cow to container, the ice cream is entirely made locally. As a bonus for students, the Cornell Dairy Bar is located within Cornell University at Stocking Hall.

The ice cream is super creamy and very flavorful. My favorite flavor is the Sweet CORNell, which is a corn based ice cream with salted caramel swirled throughout.

If you are in the area, definitely give the Cornell Dairy Bar a try!

-Mike

What to Expect from Pandora: The Land of Avatar

2015-07-20T19:52:00.001-04:00

Disney Food Affinity and Beyond: Walt Disney World's Animal Kingdom Food and Attraction Information and Speculation

Change is coming to Disney's Animal Kingdom in the next couple of years. Additions are being made to enhance the theme park experience, especially at night, through a new nighttime spectacular (and don't be surprised if you see a dragon or two pop up here in the Rivers of Light show), a nighttime version of Kilimanjaro Safaris, and the highly anticipated Pandora: The Land of Avatar. This Avatar Land is a big undertaking, however Disney has yet to reveal all the details on this expansion. Here is what seems likely to be true so far:

Main Attraction (E-Ticket) - "Flight of Passage" (rumor)
This rumored 3D Flight Simulator is expected to give guests the experience of riding the mythical Banshee creature.While not the exact same technology, this ride resembles that of Soarin'.

Other Attraction (C-Ticket) - unnamed boat ride (rumor)
This speculated boat ride will take riders on a journey through the wildlife of Pandora, including a variety of bio-luminescent plants and animatronic Na'vi

Various Shops
If you know Disney, there is sure to be a gift shop or two in this new land. The number and nature of these shops are unknown.

Quick Service Restaurant
There has been no information on what food will be found in Avatar Land, but there are rumors of a quick service shop in the plans. I have no idea what type of food this mythical cuisine specializes in, but it would be cool if this was a molecular gastronomy restaurant. Disney World has never taken on this style of food before, but I think this strange, inexplicable world of Pandora is a great place to start.

In addition to the concept art included above, Disney has released three videos on this expansion.

While no attractions have been confirmed, the land itself looks incredible. Who wouldn't be excited for real-life floating mountains!

Now for the rest of this post I will be providing some fun speculation. Nothing below is confirmed by Disney or supported by existing rumors, but purely my own ideas - and in the spirit of Disney, I'm hoping these dreams come true.

As I previously mentioned, there are rumors of a quick service restaurant opening, but I am hoping for a full service restaurant instead. A molecular gastronomy restaurant could work as a quick service meal, but I think it would translate better as a sit-down meal.

In addition, Pandora is going to be a very exciting place to visit and I think such a heavily themed land is in need of a tour. Similar to the existing Wild Africa Trek tour, this adventure would take guests on paths through Pandora especially designed for the tour. This intimate interaction can end with a private picnic style meal, preferably in a secluded area that overlooks the magnificent waterfalls shown in the concept art. An experience like this would be unforgettable.

Lastly, I know that rumors are pointing toward the fact that there will be two new rides coming, but I believe there may be more. 3 more movies are guaranteed to come from this franchise, and that will bring audiences to experience more of Pandora. It is possible Disney is planning to add onto The Land of Avatar with rides based off of the upcoming films. Since no real details have been announced, we won't know for now. But, the D23 Expo is just around the corner, and we are sure to expect some more information soon.

-Mike

Min and Bill's Dockside Diner at Disney's Hollywood Studios

2015-07-13T00:55:00.001-04:00

Disney Food Affinity and Beyond: Walt Disney World's Hollywood Studios Food

One of my favorite quick service meals at Hollywood Studios is the Frankfurter in a Pretzel Roll. This delicious option makes for a satisfying lunch for theme park goers who want to spend more time on attractions rather than in restaurants. The pretzel roll truly completes this meal, elevating it above a normal hot dog. Not only is this frankfurter good, but it's also rare. Min and Bill's Dockside Diner is the only location in Walt Disney World where you can buy this particular hot dog.

Another fun option to try at Min and Bill's are the shakes. I like to check out the seasonal shakes offered. Truth be told, they are not always outstanding, but on a terribly hot Florida afternoon, these frozen treats do the trick.

In addition, the seating area is in a nice central location, providing a nice view for some of the shows in front of The Great Movie Ride (R.I.P. Sorcerer's Hat).

Make sure to try this Frankfurter in a Pretzel Roll and let us know your thoughts here in the comment section!

-Mike

4 Must-Try Foods at the Magic Kingdom

2015-07-08T14:36:00.000-04:00

Disney Food Affinity and Beyond: Walt Disney World's Magic Kingdom Food

When visiting "The Happiest Place on Earth", food - particularly delicious food - is essential to keep everyone upbeat and energized. While it's hard to go wrong with a steaming hot Mickey Pretzel and a heaping pile of mustard, I have handpicked 4 incredible eats that are a true celebration for the taste buds.

For the early birds entering the park with breakfast on their minds, Starbucks on Main Street U.S.A. is a feasible option; however, I can help one-up that meal. The answer is the Ham and Cheese Omelet Waffle Sandwich at Sleepy Hollow - a unique offering that exceeds the expectations of a typical egg sandwich. An added bonus to this quick service dining experience is the seating area. Here, you can devour your waffles with an exciting view of the Castle Stage Show, from the side of Cinderella's Castle. This special angle lets you see backstage, offering some behind-the-scenes magic! Does it get any better than eating a waffle sandwich while Captain Hook is waving to your family right before he leaps onstage?

Later on in the day, if you are in need of a quick and delicious meal, sail on into the Columbia Harbor House for a Lighthouse Sandwich. There is no going wrong with this outstanding sandwich, filled with a garlic-y hummus and a crisp broccoli slaw. And, speaking of views again, there is a wonderful upstairs seating area that overlooks Liberty Square on one side and the incredibly themed “Tangled” restrooms on the other (I know it sounds wacky, but this “Tangled” area is a beautiful and fun place to visit. I will go into further detail on these storybook bathrooms in another post!). Also, the Liberty Square view offers a cool perspective of the Festival of Fantasy parade at select times during the day.

With all this food, you are going to need a drink. A refreshing option for the entire family is the Lefou's Brew at Gaston's Tavern. This drink, on tap from the land of "Beauty and the Beast", is composed of apple slush, mixed with toasted marshmallow, and topped with a passion fruit-mango foam. I recommend pairing this drink with a leisurely stroll through the heavily detailed and deeply immersive New Fantasyland - the newest expansion to the Magic Kingdom.

And of course we can't forget dessert! Here at Aloha Isle you will find the frozen paradise that is Dole Whip. Whether you enjoy it in a cup or a pineapple juice float, this pineapple soft serve is a Magic Kingdom staple that cannot be left out.

The Magic Kingdom at Walt Disney World is full of culinary gems - and I'm not talking about those in the Seven Dwarfs Mine Train "where a million diamonds shine". These four items are among the greatest of these culinary treasurers. I highly encourage you to try them all!

-Mike

WDW: What Happened to That New Fantasyland Dragon?

2015-07-07T12:41:00.000-04:00

Disney Food Affinity and Beyond: Walt Disney World Speculation

New Fantasyland - the biggest expansion to the Magic Kingdom ever - brought more than new food options to Disney World. Inspired by classic Disney films such as "Dumbo", "The Little Mermaid", "Beauty and the Beast" and "Snow White and the Seven Dwarfs", in came great attractions, fun gift shops, and endless detail culminating in an immersive theme park experience. During the Grand Opening of New Fantasyland on December 6, 2012 there was a very special guest - a dragon!

To me, I find this New Fantasyland dragon to be quite the mystery. The first mention of this dragon was in early 2012. Images leaked leading many to assume Disney Imagineering was test flying a dragon over Shafter-Minter Field airport in California. As Disney likes to keep their new projects top secret, I believe this leak forced Disney to make a move in order to cover up the mistake.

Leaked Photo #1

Leaked Photo #2

So, Disney had to pull out some magic. They skillfully retook control of this secret information by transforming it into a thrilling social media campaign. Social Media Managing Editor Gary Buchanan began writing a segment on the Disney Parks Blog about a dragon flying around Central Florida. In addition, Gary kept updates on this dragon chase on a Tumbler Blog dedicated to this hunt.

"Top Secret" file on the history of this dragon

Another "Top Secret" image

This all led up to the video sighting of the dragon over New Fantasyland on its Grand Opening night!

What an incredible show! This highly advanced piece of technology is yet another example of Disney Imagineering excellence. In the picture below, there are some fun facts released about this dragon (and with cooking as one of this dragons hobbies, it seems like he would fit in here at Foodie Finders NYC).

On a daily basis, this dragon would surely enchant all Disney World guests, young or old; however, this was a one night only appearance. As Gary said, "spotting a dragon is a special occasion". It was such a special occasion that it has yet to appear again two and a half years later. This tease seems to be right up this dragon's alley, since we know he "likes the occasional good-natured prank", as shown in the picture above.

The amount of money and research put into this technology could not have all been for one night. It is very possible we will see this flying dragon again, but the question is where?

In the image above, we see a cartoon of the New Fantasyland dragon in Animal Kingdom - a logical home for this beast. While a dragon is a mythical animal, it still loosely fits into the animal theme, especially with the mythical addition of Pandora: The Land of Avatar (aka Avatar Land). With some extra detail, this technology can be made to resemble a flying banshee in the film.

Also, in Animal Kingdom, we have DinoLand U.S.A. While we have seen this technology as a dragon in one incarnation, it is feasible that it can be re-themed as a flying dinosaur. And lastly in Animal Kingdom, there is a new nighttime spectacular in development called "Rivers of Light" opening in 2016. Whether it is a banshee, dinosaur or dragon, this technology would make for a wonderful enhancement to this show. I believe this is the most likely option in which we will see this technology again. Yet, we are not limited to Animal Kingdom. An update to the Magic Kingdom Firework Show may include this dragon. Furthermore, Hollywood Studios is expected to have a major expansion. It is rumored to include a Star Wars Land and a Pixar Land. Star Wars has its fair share of extraterrestrial creatures, and that includes some that fly. Plus, Pixar is releasing a new movie in November 2015, called the Good Dinosaur. There is a slim chance they have been planning ahead to create a Good Dinosaur themed land with the Pixar expansion, which could include flying dinosaurs. With all of the changes that are coming to Disney's Hollywood Studios, it would not be a surprise if a new nighttime spectacular is being created to include this technology as well.

And then of course, this dragon is not limited to Walt Disney World. We may see it pop up in any of the Disney Parks across the globe, including the newest theme park that will be opening up in Shanghai soon. The possibilities seem to be endless, so we can only hope Disney drops a few hints soon - most likely at the next D23 Expo in August. Please feel free to comment below and keep on speculating!

-Mike

Disney Food Affinity and Beyond: Welcome

2015-07-07T12:26:00.001-04:00

I am very excited to introduce the newest series of posts for Foodie Finders NYC. This page, entitled Disney Food Affinity and Beyond will provide tips and suggestions on the best eats at the Walt Disney World Resort and the Disneyland Resort. In addition, this section of the blog will delve into some other realms of the Disney Vacation experience and offer speculation on exciting expansions and renovations at the theme parks. Check back soon for some delicious Disney dishes and more!

Notice anything different about this famous quote? ;)

-Mike

Out of Town Eats: New Haven - Bar

2015-04-09T14:36:00.000-04:00

Welcome foodies! As the Foodie Finders NYC Crew continues our food filled road trip, we stopped off at Bar, known for their mashed potato pizza.

This unique starch-on-starch combo was excellent. Only available in full pies, customers are encouraged to customize their pizza. The most common creation is a white pizza, topped with mashed potatoes and bacon. Of course, that is what we ordered. I would recommend this thin crust specialty to anyone looking for a pizza topping twist. I'm looking forward to mix it up even more next time - I'm thinking a sprinkle of cherry peppers sounds like fun!

-Mike

Out of Town Eats: New Haven - Geronimo's

2015-04-07T23:23:00.001-04:00

Hola foodies! The Foodie Finders NYC Crew is on the road again, and this time we are visiting some college food hot spots. The Yale University area is chock full of good eats. Today, we stopped off at Geronimo's for some great southwestern fare - which is worth the trip for the guacamole alone.

The guacamole was the clear star of the meal. If you want to take it to the next level, add roasted corn and Applewood smoked bacon. Sometimes I find that when it comes to guacamole, add-ins can get a little gimmicky, but in this case I couldn't be more wrong. The bacon and corn perfectly complimented the fresh and creamy avocado. With the bacon craze taking over the food community, It makes me wonder why more people don't add bacon to guacamole.

Another great offering was the selection of Navajo Frybreads. I really enjoyed the Chorizo and Fig Frybread. Flakey dough, sweet fig puree, and smokey sausage add up to an excellent appetizer.

Next up, nachos! More specifically, pork pibil nachos. Pork pibil is generally a slow roasted pork preparation, originating in the Yucatán Peninsula. This version had a rich sweetness that juxtaposed the spiciness of the raw jalapeños on top. Overall, it was a delicious dish.

Lastly, we ordered the Smoked Buffalo Brisket Tamales. The buffalo meat was very salty on its own, but when eaten with the pickled onions and tamale, the flavors meshed together well.

Time for something sweet! The Tres Leche cake was a great creamy and moist option.

Geronimo's was a fun stop on this road trip. My number one recommendation is to order the roasted corn and bacon guacamole (and get some pork pibil nachos while you're at it!)

-Mike

Buddakan - NYC Restaurant Review

2015-04-04T23:38:00.000-04:00

Hi foodies! I recently enjoyed an awesome meal at Buddakan. Below I have featured the best dishes of the night. Enjoy these beautiful photos!

Edamame Dumplings

The savory edamame dumplings was a clear standout dish of the meal. They taste even better than they look.

Hoisin Glazed Pork Belly

What is better than a doughy steamed bun? A doughy steamed bun filled with sweet pork belly topped with spicy shallots for a subtle kick.

Szechuan Pork Dumplings

I love dumpling that explodes in your mouth. The rich meaty broth from these pork dumplings really hit the spot.

Chilled Udon Noodles

During an amazing meal, it is always nice for a change of pace to enjoy a cold savory dish. The chilled udon noodles served that purpose well - which only gets better when the lime sorbet on top melts into incredible peanut sauce.

Glazed Alaskan Black Cod

To restore some heat in this meal, I enjoyed the Glazed Alaskan Black Cod. The sweet and nutty miso glaze really made this a spectacular dish.

Passion Fruit Meringue

The creative architectural layout of the Passion Fruit Meringue is an excellent reflection of unique flavor and texture of these dishes. This is an absolute party for the taste buds.

Almond Bread Pudding

This "hot mess" of a dessert is a rich and warm way to end of spectacular meal. The fresh bananas cut through the rich caramel sauce perfectly.

I hope you enjoyed this review. I highly recommend Buddakan to anyone ready for a flavorful adventure. Happy holidays and happy eating!

-Mike

Happy Thanksgiving 2014!

2014-11-30T18:40:00.001-05:00

Thanksgiving weekend is coming to a close and the supply of leftovers is starting to run low. At this time, I wanted to take a moment to share my Thanksgiving menu.

This year, my Roast Turkey is inspired by a cooking class at De Gustibus with the Scotto Family. They made their turkey by using an herb butter mixture and rubbing it between the skin and the meat. In addition to making great tasting turkey, the left over butter is absolutely delicious on a toasted piece of bread.

Every year, I struggle to find a delicious gravy. This year I made a Bacon-Shallot Gravy from Food & Wine November 2014. It was very good, but not the best. I think next year, I will try another recipe in pursuit of the perfect gravy.

Yet another must-have dish is Tyler Florence's Roasted Sweet Potatoes w/ Chorizo. The hardy potatoes and the smokey chorizo is an undeniably sensational combination.

The Green Salad w/ Basil Green Goddess Dressing is also something I have never made before. This dressing from Ina Garten is excellent, but I must confess I am partial to anything with anchovy paste.

The Sour Cream Corn Bread is another recipe from Ina Garten. Not only is it amazing on its own, but is great the morning after, totally smothered with jelly.

Everybody has cranberry sauce on Thanksgiving, so why not mix it up? This Roasted Cranberry Sauce w/ Herbed Candied Pepitas is a unique interpretation of this holiday classic. The pepitas (pumpkin seeds) provides an awesome sweet crunch to the tart dish.

No matter how much turkey you eat, there is always room for dessert. And of course what is Thanksgiving without pumpkins? Martha Stewart's Pumpkin Bread is a delicious way to end a meal.

Apple Pie is always a classic, but this year it was time for a little change. The Cranberry and Apple Cake was excellent. My only complaint was that there were too many cranberries and not enough apples. Next time, I would add more apples to counteract the tartness.

If you would like any of these recipes, leave a comment or email me at foodiefinders@ldsllc.com. I hope you all had a very Happy Thanksgiving!

-Michael Crawbuck

Floyd Cardoz on Non-Oxidizing Avocados, Bacon Dust and More

2013-12-14T17:36:00.001-05:00

Floyd Cardoz, executive chef of North End Grill and winner of Top Chef Masters Season 3, brought a wealth of culinary knowledge to De Gustibus Cooking School last week. Chef Cardoz kept the audience captivated by both the smells from his creations up on stage and with the interesting tips and stories from his years of experience in the kitchen.

De Gustibus service and ambiance was on par, as usual. But more importantly, Floyd's food was incredible. Among the highlights of the demonstration was the Albacore Tuna Melt. On top of this Tuna Confit with mayonnaise and chili sauce was bacon dust. This dust is an amazing concept used to incorporate bacon flavor in a new way. To make bacon dust, you just render the fat out of a good chunk of bacon and then grind it up.

Albacore Tuna Melt

The Crab Cocktail with Pumelo and Avocado was another delicious dish. I believe the number one cooking tip from this demonstration was related to avocados. When making guacamole or just slicing up some avocado for a salad, have you ever worried about it oxidizing and turning brown? Most cooks have run into this problem, but Floyd shared his solution that has yet to fail him. By taking an avocado and rubbing off the outer green layer until you see yellow, an avocado will not turn brown for hours. He learned it by watching one of his cooks use this method, and no one knows how or why the avocado does not oxidize.

Crab Cocktail with Pumelo and Avocado

And now enjoy some mouth watering photos of this awesome meal!

Kale Salad with Spelt and Apple

Slow Cooked Halibut

Roasted Chicken with Warm Bread Panzanella

Butterscotch Pot de Crème with Chocolate Streusel and "Single Marshmallow"

Most of these dishes are either served at North End Grill now, or will be featured in Floyd's next cookbook. Also, if you find yourself at North End Grill soon be sure to ask to go up top to their roof top garden, with a great view of 1 World Trade Center as well as The Statue of Liberty.

Happy Holidays!

- Mike

Hiroko Shimbo and Chikara Sono's De Gustibus Cooking Class

2012-11-17T11:59:00.001-05:00

Welcome foodies! Less than a week ago, I experienced a Japanese Kaiseki meal, thanks to the culinary duo of Hiroko Shimbo and Chikara Sono. Hiroko -- who shares a striking resemblance in appearance and in spunky personality to Edna Mode from Disney/Pixar's The Incredibles -- is a cookbook author whose most recent book is Hiroko's American Kitchen. Chef Sono works at Michelin starred restaurant Kyo Ya.
So what exactly is a Japanese Kaiseki meal? Best compared to a tasting menu, it is a meal with a series of small portions. Traditionally, it is prepared in the order of an appetizer, a sushi roll, a soup, a grilled fish, a simmered dish, a dish with rice, and a dessert. For the purpose of this cooking class, the meal was shortened to a meal of a sushi roll, a grilled fish, a simmered dish, a dish with rice, and a dessert.

The sushi course was made by Chef Sono. He prepared Salt Cured Tasmanian Salmon Trout Sushi in a Bamboo Leaf (Tasumania Samon no Sasamaki-zushi). The star of this dish was the unique and exotic rice in the sushi. It was seasoned with a vinegar mixture, pickled ginger, white sesame seeds, and shiso leaves. To bring this dish to the next level, he wrapped the sushi up in a banana leaf -- a perfectly packaged present for the taste buds.

Next, chef Sono cooked a Miso Marinated Black Cod (Gindara no Saikyo-yaki). It was garnished with sauteed mushrooms and celery, a mountain berry, and chestnuts boiled in a simple syrup. The chestnuts provided a spectacular nutty nuance to this earthy dish.

The simmered course was prepared by Hiroko Shimbo. Her delicious Sake Braised Short Ribs with Winter Vegetables included cipollini onions, prunes, swiss chard, and fried sweet potatoes that were cut into the shapes of autumn leaves.

For the rice course, Hiroko also prepared Chorizo and Shrimp rice. For such an easy recipe, the dish was remarkably complex and sophisticated.

For dessert, Chef Sono demonstrated how to make a Sesame Paste-Milk Kuzu Jelly with Strawberry Sauce (Mineoka Tofu no Ichigo Sosu). It was an interesting dessert, for the pudding itself was not too sweet, but it was offset by a pool simple syrup and an outstanding strawberry sauce. On the very top was a sake cream that added a refreshing punch to the dessert.

Hiroko Shimbo and Chikara Sono taught a wonderful De Gustibus Cooking Class. Both of them created an awesome meal, using each plate as a canvas for their culinary and artistic expression.

Find more mouthwatering pictures on Foodie Finders NYC's Facebook and Twitter pages and be sure to leave a comment if you want any of these great recipes.

-Mike

De Gustibus Cooking Class with Gabrielle Hamilton

2012-11-14T22:20:00.001-05:00

Hello foodies! It is always a joy to be at De Gustibus Cooking School. Each culinary adventure is unique, but one constant from all classes is wonderful feeling of being immersed by true food lovers. Every chef brings a wealth of knowledge and their own perspective on food. Gabrielle Hamilton of Prune brought her witty, down to earth personality to garnish her worldly preparation of food.

Gabrielle's menu was stunning, inspired by a few distinct regions that she has visited in her many travels.The amuse bouche was called Bagna Cauda. This preparation included oil and anchovies simmered with raw garlic added at the very end, to give the amuse bouche a sharp punch. Bathing in this oil was red cabbage, whole scallions, radish and endive. The Bagna Cauda was a great way to start this "Pruney" meal, as Gabrielle would say.

The next dish is among the best things things I have ever eaten. Black Fideos Sopa with Sepia and Sepia Ink. The Fideos Sopa was a beautiful balance of smokey and tangy flavors. This Spanish dish included fideos noodles in a smoked tomato mixture, topped with an aioli. Next to it was tender sepia (cuttlefish) in its own ink.The fideos noodles come in a variety of sizes. For this dish, Gabrielle used the smallest available option, #1. Other chefs and recipes say that if you cannot find these noodles, broken up vermicelli pasta is a suitable substitute. Gabrielle disagrees and feels that you should not replace the fideos noodles because there is a big difference between the fideos noodles and the broken up makeshift noodles.In making the sauce, she smoked the tomatoes. Being indoors with no smoker, she made her own smoker by putting wood chips in a pot and then covered it with foil. Next she placed her whole peeled tomato inside followed by the lid. This is such a great option for those who have no other way to smoke their foods.

The following course was The Warm Greek Salad. This dish was a step above a typical Greek salad. The dressing was blended feta cheese with a little water and oil. Mixed with the dressing was gently warmed green pepper rings, cucumbers, onions and tomatoes.

The main course was Pigeon with a Parsley Vinaigrette. This delicious pigeon was served along side of the roasted mixed onions and charred okra with onion butter. These veggies were awesome thanks to the onion butter. Prepared with ease, Gabrielle boiled the layers of red onion in water creating onion water, then added butter and reduced it. Yum!

As if the meal could not get better, Gabrielle Hamilton made Breton Cake. This slice of heaven was crunchy on top with a fluffy, moist inside. It was a long process of folding layers of sugar in this buttery dough. The love in between each layer was complimented with a subtle sweetness. I now know what I will be making for the holidays.

Gabrielle taught an amazing class and now I can't wait for my first visit to Prune soon!

Moreover, among the many interesting topics Gabrielle touched upon was food T.V. It was asked why she does not appear on television more often and she explained that she does not like the impact of these shows. Many people do not know difference between the job of a celebrity chef entertaining on television and the job of a restaurant chef cooking in a hot kitchen with horrible hours. There is a new food generation rising that will be will be very distinct from the former with new goals of being celebrity chefs. Do you agree? Is food TV sending the food industry into the wrong direction or is it sparking more food lovers with new potential and innovation? Voice your opinion in the poll on the right side bar of this page and tell us more in the comment section below this post. Vote now before the poll closes on December 14th!

For more pictures check out Foodie Finders NYC on Facebook, Twitter and Instagram.

-Mike

November 2012 Calendar Update

2012-11-08T21:34:00.001-05:00

Hello foodies. I hope to my readers all is well and I wish all those who have been impacted by Hurricane Sandy the very best of luck.

In other news, I have added some new events to the Foodie Finders NYC calendar. These events include book signings being held by many different food famed figures such as Ina Garten, Tyler Florence, Jacques Pepin, Lidia Bastianich, and Tom Coloicchio. Also there are some delicious cooking classes taking place at Eataly's new La Scuola Grande. Some notable guest instructors are Sandra Lotti from The Toscana Saporita Cooking School, Mona Talbott from The Rome Sustainable Food Project, and Adam Roberts from The Amateur Gourmet.

As the Chocolate Show is just a day away, New Yorkers may be able to smell the cocoa wafting through the streets. 150 participants will be saturating the event space with chocolates and pastry delights from around the globe. This year is the 15th anniversary of the New York Chocolate Show and it shall not disappoint. Besides sampling chocolate, there are also cooking demonstrations and book signings taking place. The schedule includes some exciting pastry stars, such as Cooking Channel's Unique Sweets personalty, Paulette Goto, Top Chef Just Desserts head judge, Johnny Iuzzini, and Host of the internet series Cooking in Manhattan, Serena Palumbo. To buy tickets to The 15th Annual New York Chocolate click here.

Whether your weekend involves stuffing your face with chocolate or not, bon appetit!

-Mike

NYC Restaurant Review - The National

2012-07-30T14:55:00.000-04:00

Welcome foodies! I had a spectacular meal at Geoffrey Zakarian's restaurant The National. Read about my experience below.

The National 557 Lexington Avenue, New York, NY 10022

(Dinner - Summer Restaurant Week 2012)

First impressions are always crucial. The National showed its simple, rustic and vibrant character with a delicious bread basket of olive bread, white bread, and bread with oats. For the first course, the Shrimp Salad was cooked perfectly and seasoned with a lot of flavor. The grilled peaches that accompanied the shrimp was the star of this appetizer. In addition, the Gazpacho with avocado and croutons was refreshing and flavorful. For the main course, the Roast Chicken had an amazing crispy skin that rested in an herbaceous barley risotto. The Grilled Branzino was a great dish with a tasty corn chowder. The Ricotta Cheesecake for dessert was amazing with a unique balsamic ice cream that beautifully paired with the cheesecake and figs. The Yogurt Panna Cotta was scrumptious, as was the passion fruit sauce that it sat in. As a bonus to my meal, I had the opportunity to meet the very gracious and friendly Geoffrey Zakarian. I had a wonderful meal at The National that I hope to repeat soon.

Shrimp Salad

Grilled Branzino

Yogurt Panna Cotta

Ricotta Cheesecake

I really enjoyed my meal at The National. It was such an honor to meet Geoffrey Zakarian. Come check out Foodie Finders NYC on Facebook and Twitter for more food pictures from The National and other great restaurants.

-Mike

NYC Restaurant Review - The Harrison

2012-07-28T22:47:00.001-04:00

Hello foodies! A few days ago I enjoyed a wonderful dinner at The Harrison during New York City Restaurant Week.

The Harrison 355 Greenwich St. & Harrison St. New York, NY 10013

(Dinner - Summer Restaurant Week 2012)

At The Harrison, everything is done right. The Chilled Corn Soup was a fresh and flavorful dish with a pleasant smokiness courtesy of the smoked trout. The Crispy Pork Belly was a surprisingly cold dish that was absolutely unique. The scrumptious pork belly was served with pieces of watermelon and cilantro. For the second course, the Almond Crusted Bluefish was a buttery masterpiece. The perfectly cooked fish sat on top of an amazing leek puree and string beans. In addition, The Pulled Pork was great with crumbly and yummy cornbread and corn and black bean salad. Lastly, The Sunday Sauce was a beautiful dish of pasta, sausage, and creamy mascarpone that rounded everything out. Both dessert selections were scrumptious. The Chocolate Tart with caramel and maldon sea salt was made even better by the sweetness that counteracted the tartness of the crème fraiche. The Peach Melba was an awesome interpretation of a classic. This almond semi freddo was accompanied by peaches and raspberries. Overall, the service was very inviting, which always adds to the experience, making my meal at The Harrison incredible.

Chilled Corn Soup

Sunday Sauce

Peach Melba

The Harrison is one restaurant among many restaurants participating in the 20th anniversary of NYC Summer Restaurant Week. Take advantage of Restaurant Week until August 10. For more information on NYC Restaurant Week go here. Also The Harrison is participating in Restaurant Week for lunch as well, offering their full menu. For more pictures go to Foodie Finders NYC on Facebook and follow us on Twitter and Instagram.

-Mike

NYC Summer Restaurant Week 2012

2012-07-08T14:17:00.000-04:00

Hi foodies! NYC Summer Restaurant Week is starting July 16 and running through August 10. A limited amount of restaurants in New York City will be offering a three course pre fixe menu for dinner and some menus for lunch. The price of the lunch pre fixe is $24.07 and the price of the dinner pre fixe is $35.00. For a list of the participating restaurants go the NYC Restaurant Week page.

-Mike

Chihuahua Querida: Press Party at Casa Mezcal

2012-06-05T23:30:00.000-04:00

Hi foodies! Yesterday was the press party for Chihuahua Querida. This whole week Zarela Martinez is educating people on the beautiful culture of Chihuahua, Mexico. This week is also being sponsored by The Mexican Cultural Institute of New York, the Mexico Tourism Board, and Food is Art. At the bottom of this post the schedule of events are included.

The press party to kick off Chihuahua Querida was hosted by the Mexico Tourism Board. Zarela did a presentation of her life in Chihuahua entitled, "How I Learned to Cook, Break Horses and Cut Cattle.” She showed some wonderful photos of her childhood that captured the raw wonders of Chihuahua. Zarela's message is to get the word out that Chihuahua is not only beautiful, but also safe.

During Zarela's presentation she spoke about how she would complain to her mother about her name. Her mothers reply was that Zarela was unique and will look great in shining lights. Zarela said that somehow she must have known something about what Zarela has become today. This touching moment truley shows the deep connection Zarela has toward the food she makes and the family she comes from.

As a side note, RAEchel Running, is a freelance photographer, who showed a presentation of some amazing pictures of Chihuahua, brought the essence of this beautiful state to everyone. RAEchel told how she is constantly traveling around Mexico, alone, and never has run into danger, nor has she felt unsafe. In addition, performance artist Narciso Martinez as Pancho Villa was in character and taking pictures with the crowd.

Narciso Martinez and Zarela Martinez

The food was prepared by Julian Medina of Toloache, who is a good friend of Zarela. He served some delicious appetizers including a Pork and Corn Empanadas, Burritos with Brussels Sprouts and Poblano Rajas, Chorizo Sopes, and Carne Asada Tacos.

The Pork and Corn Empanada was a flavorful small bite.

The Burrito with Brussels Sprouts, Poblano Rajas and an Avocado Sauce was fresh and vibrant.

The Chorizo Sopes were amazing. The smokey chorizo went great with the creamy queso fresco.

The Carne Asada Tacos were in a scrumptious marinade and were wrapped in a delicate and tasty corn tortilla.

Chihuahua is rich in food and culture and Zarela Martinez is the right person to get the message out there. Here are the upcoming events:

Sunday June 3rd, 2012 - starts at 12pm - Zarela will be teaching a class on how to use and prepare a pig from head to feet at Jimmy’s 43. She will teach how to make chorizo, carnitas, carne adobada, tamales, manteca, pickled pig feet and cueritos. A reservation is required. The price of the class is $65.00 plus tax and must be paid through Paypal or by calling 212-644-1646. A light lunch and a beverage is included.

Monday June 4th, 2012 - 6pm to 9pm -At Casa Mezcal, the Mexico Tourism Board hosts an invite-only press kick-off event with food by Julian Medina of Toloache. Zarela will give a presentation on “How I Learned to Cook, Break Horses and Cut Cattle,” featuring photographs of her life on the ranch and stories from her culinary autobiography, “Food from my Heart,” which celebrates its 20th anniversary this year. Invite only.

Tuesday June 5th, 2012 - 6pm to 8pm - In celebration of Pancho Villa’s 132nd birthday there will be performance artist Narciso Martinez as Pancho Villa along with photographer Raechel Running will also give a presentation of her magnificent photographs of Chihuahua at Casa Mezcal. Appetizers and drinks will be served for a price of admission of $25.

Wednesday June 6, 2012 - 6pm to 9pm - At Casa Mezcal with owner Ignacio Carballido, there will be a comparison of mezcal and sotol, a native Chihuahua spirit made from the Dasylirion wheeleri plant. The food will be prepared by Cafe Frida.

Thursday June 7, 2012 - 11am to 3pm - A full lineup of Chihuahua food and presentations at Centrico Restaurant. Anthropologist Elsa Rodriguez Garcia will speak about the ruins of Paquime and other important Chihuahua discoveries. Zarela’s son Aaron Sanchez of TV’s “Chopped” fame will be serving authentic Chihuahua chuck wagon-style food and agua fresca (a non-alcoholic hibiscus flower drink). Ron Bridgemon will discuss tourism in Chihuahua. Conservationist Carmela Wallace will introduce master pottery maker Diego Valles. And Dave Hensleigh will speak about the famed Raramuri runners and the Copper Canyon.The presentations and food are free, but reservations must be made through Danielle Kim at Danielle@jigsawmgt.com or 571-334-6058.

Friday June 8, 2012 - 10am to 4pm - Diego Valles, master potter of Mata Ortiz, will be giving an all-day class. He will speak about his technique and his art will be on display at Greenwich Pottery House.

Saturday June 9, 2012 - 11am to 2pm - Zarela Martinez will teach all her favorite recipes she learned from her mother, including albondigas, carne con chile colorado, flour tortillas, frijoles charros and calabacitas at Suenos.

I truly have fell in love with Chihuahua and look forward to these events coming up! For more pictures of the press party at Casa Mezcal go to the Foodie Finders NYC Facebook page.

-Mike

Coming Up-The Seed: A Vegan Experience

2012-06-02T12:40:00.000-04:00

Welcome foodies! On June 16 and 17 a very exciting event is coming soon called The Seed: A Vegan Experience. Below is the details.

The Seed: A Vegan Experience – Two Full Days of Vegan Immersion in SoHo

See…Eat…Hear…Shop…FEEL VEGAN. Explore veganism, and be amazed! The Seed invites the vegan-curious, vegan-skeptical, and vegan choir to explore what veganism has to offer.

Date: June 16 & 17

Where: 82 Mercer, SoHo

Get Tickets: http://theseedexperience.com/purchase-tickets/

The Seed will be a fully immersed vegan experience with something for everyone:

- 80+ Vendors

- 17 Leading Experts Presenting, Including World Champions

- Food Samplings From Top NYC Vegan Restaurants

- 7 Cooking & Other Demonstrations

- 3 Movie Screenings with Film Directors Q&A

- Workshops

- Amazing Raffle Prizes

- And Much More!

For more details and event schedule please visit: http://theseedexperience.com

-Mike

Shopikon London App

2012-05-31T00:07:00.000-04:00

Welcome foodies! Shopikon is releasing a new London version of their shopping app. To kick it off food bloggers have been asked to get conversation started about the restaurant scene in London. I have not yet been to London, but one restaurant I really want to visit is Pied à Terre. The menu makes my mouth water with some of my favorite ingredients. Of the 7 course tasting menu, one stand out item that I am dying to try is the Salad of Cornish Crab with Crab Mayonnaise, Nasturium Leaves (similar to a water cress), Chilli and Cucumber. It sounds so fresh and flavorful. In addition, I would love to taste the Slow Cooked Veal Rump with Globe Artichoke Purée, Braised Celery and Lemongrass Jus. My mouth waters at the thought of that slow roasting veal and braised celery. To end my meal, I would order the Tart of Earl Grey Tea with Milk and Vanilla Gel, Bergamont Ice Cream, and Candied Orange. This dessert sounds so interesting with flavors like orange and earl grey tea that I love. I hope to enjoy this upscale dining experience soon. Pied à Terre is going to be my first stop when I get to London. On the Shopikon London app there are many great reviews of other restaurants and shops. Whether you are dreaming of going to a specific London shop or restaurant because of its celebrity status, its incredible looking menu, or its name recognition, share this experience with others by leaving a comment here on Foodie Finders NYC or on the Foodie Finders NYC Facebook page.

-Mike