Please join me at The Lighthouse Conference Center on May 18th to share insights from local sustainability leaders on how to make your events greener and more sustainable. Visit the website at greenisesnyc.com to learn more about this incredible event.

See you there!

Paul

Located in the heart of the Financial District and just steps away from the New York Stock Exchange, the Digital Sandbox Network Event and Conference Center at 55 Broad Street boast 24,000 square feet of high tech meeting space that is adaptable for groups of 2 up to 450 people.

Our pre-function space and meeting rooms are flexible, inviting spaces that are professional without having an uninspired cookie-cutter layout. The venue is purpose built for a wide range of events, from corporate training and analyst conferences to high tech product launches and networking receptions. All meetings packages include a full range of audio visual services such as LCD projectors, premium sound systems, plasma screens, WiFi and wired Internet access and customer oriented technical support. Additional services include digital audio recording and IP and ISDN video conferencing services. For a virtual tour, visit www.besteventsmag.com.

Call Neuman’s at 212.228.2444 to book your next event at Digital Sandbox!

Kapusta (Polish Cabbage Soup)

1 small bag yellow peas
1 lg head cabbage
1 lg can saurkraut
1 small piece salt pork
Slab pork spare ribs

Soak peas overnight

Next day boil peas 1 hour

Shread cabbage and dice and fry salt pork.

Boil cabbage, covered in just enought water to cover.

Add salt pork, saurkraut,ribs and peas. Season with pepper,paprika and bay leaf.  Simmer 3 hours or until pork is pulling away from bones.

Keep an eye on liquid so it doesn’t get dry.

Good any time but traditionally served on Christmas Eve and Easter

Skylight One Hanson’s 63-foot ceilings with images of the zodiac in the night sky and an impressive 40-foot mosaic of Dutch colonial New York convey a narrative of the city’s rich history, giving you every reason to consider this remarkable landmark for a truly unique event. In addition to the main bank hall which features original carved teller stations, 22 different kinds of marble, and iron figures by Rene Chambellan, the venue rental also includes a large mezzanine that overlooks the main space, and a jaw-dropping vault level featuring original deco details and three immense 48-ton vault doors.

In such a dramatic, intimately detailed space, the possibilities are endless. The main bank hall can accommodate 100-600 guests, or up to 350 for a sit down dinner. The mezzanine holds 125 people for cocktails or a ceremony. Up to 500 can occupy the vault level, but it can be sectioned off as needed to handle both large and small events.

In perfectly restoring the original bank and avoiding a “catering hall” feel, Skylight One Hanson creates the perfect template to enable creativity and flexibility, while lending a stunning and meaning backdrop to events both traditional and cutting edge.

Located in the tallest building in Brooklyn, and known for its four sided clocktower, Skylight One Hanson is architecturally unrivaled, striking a spectacular silhouette on the Brooklyn Skyline. The beauty of this space will naturally elevate your event, leaving you and your guests with profound memories and a sense of the city’s rich history.

Mussels with Mustard Vinaigrette, Red Roasted Peppers and Parsley

2 pounds mussels, debearded and scrubbed
1 medium onion, chopped
1C cup water
1C dry white wine
2T lemon juice
2T white wine vinegar
2T Dijon Mustard
1/4C extra-virgin olive oil
1/4C canola oil
1t capers, rinsed
1 shallot, chopped
Kosher salt and Fresh Ground Black Pepper, to taste
1/4C Roasted Red Peppers, Julienned
3T chopped fresh parsley

Place mussels, water and wine in a large saucepan. Cover and bring to a boil over high heat. Cook just until the mussels open, 2 to 3 minutes. Drain and cool the mussels, discarding any that do not open.

Combine lemon juice, Dijon, white wine vinegar, capers, shallots and salt and pepper in the blender.  Blend for ten seconds, and then, with the machine running, slowly drizzle in both of the oils, capers, mustard and pepper in a medium bowl.

To serve mix the cooked mussels with some of the Dijon Dressing.  Transfer to china bowl and top with the roasted red peppers and chopped parsley.

Gary’s Loft in Manhattan’s Garment District opened as a photography studio in 2005.

Located on the top floor of 28 West 36th Street just off Fifth Avenue, the Penthouse studio quickly became the venue choice for private parties, corporate events and weddings. The 4,500 sq ft fully furnished Penthouse has three walls of windows, four skylights and a dramatic view of the nearby Empire State Building. A year after opening the Penthouse, a custom Cherry staircase was constructed to connect to the floor below which boasted a 4,500 sq ft furnished studio with gorgeous antique oak floors. To accommodate the many catered events that were booking the spaces, a dedicated warm up kitchen was added on the 11th floor.

Currently under construction is a 2,500 sq ft roof deck directly accessed by two new elevators. Weddings ceremonies or a cocktail hour can be accommodated on the roof. Call Neuman’s at 212.228.2444 to book your next event at Gary’s Loft!

Pan Roasted Halibut with Tagliatelle, Morels and Fava Beans

For the Tagliatelle
1LB Fresh or Dried Tagliatelle
1C Baby Arugula, rough chopped
1/2 C fava beans, shelled, peeled and blanched
1 ea shallot, finely chopped
2T dry sherry
1/2 LB morels, cleaned and halved

For the Morel Mushroom Jus
1/2 ounce dried morel mushrooms
1C hot water
1T olive oil
2 shallots, thinly sliced
1/2 C dry white wine
6 black peppercorns
3 thyme sprigs
2 cups chicken stock
For the halibut
4EA 5-ounce pieces halibut fillet
Salt and Pepper to Taste
1T Canola Oil
1T unsalted butter
Optional: Tomato Confit & Ramps

Make the morel Mushroom jus
1. Saute the shallots in olive oil over medium-low heat until they begin to caramelize. Add the wine and reduce by 75% Add the remaining ingredients and reduce until the liquid has reduced by half.
2. Pour liquid into the bowl of a food processor and pulse a half dozen times or so. Strain through a fine-mesh sieve into a bowl, making sure to push all the liquid from the solids. Discard the solids and reserve liquid.

Cook the pasta
1. Bring a pot of salted water to a boil.
2. Meanwhile, in a large saute pan, heat the canola oil over medium-high heat. Add the morels and cook until they deepen in color. Add the shallots and cook for an additional two minutes. Add the sherry, followed by the reserved mushroom jus. Lower the heat and bring to a bare simmer. Whisk in the butter, one cube at a time.
3. Cook the pasta according until the pasta is al dente. Strain and add to morel sauce. Toss in the fava beans and chopped arugula. Season with salt and pepper to taste.

Cook the Halibut
1. Heat a large saute pan over medium heat, add canola oil. Season the Halibut with Kosher salt and black pepper.
2. When the pan and oil is hot, add the halibut. Let cook for about 4 minutes without disturbing the filets. When the halibut has released from the pan, flip and cook an additional two minutes. Add the butter and lower the heat. Baste the fish with the melted butter, until the filets are cooked through.

To plate
Using a large steak fork, twist the pasta and place in the center of four large plates. Place one piece of halibut on top of the pasta. Spoon some of the sauce and additional fava beans and morels around the plate. Garnish with tomato confit and chiffonade of ramps if used.

Metropolitan Pavilion provides an attractive, adaptable setting for corporate, private, and public events.

The ground floor space (30,000 square feet) features a polished hardwood floor, late 19th century architectural highlights, and private entrances and lobbies on both 18th Street and 19th Street. The 4th floor Gallery (7,300 square feet) has a gleaming white, poured epoxy resin floor. The Level (9,000 square feet) on the 5th floor achieves contemporary refinement with a polished oak floor and a fumoso marble lobby area. The Level and the Gallery are connected by a broad iron staircase. Metropolitan Pavilion’s newest space on the 2nd floor (9,000 square feet; opening September 2010) offers north and south exposures, chocolate oak flooring, and ecologically responsible construction and design.

Each floor can be serviced from the 3-bay indoor loading dock, and catering and bar services, A/V and entertainment technology, catering prep areas, and WiFi are available throughout the venue. Call Neuman’s at 212.228.2444 to book your next event at Metropolitan Pavilion!

Pan-Fried Shad Roe with Bacon and Eggs

2 small lobes of fresh shad roe
1 Sweet Onion  (Vidalia or Maui), sliced
1 Clove Garlic, Minced
6 Slices Good Smoked Bacon
4T Butter
1T Aged Sherry Vinegar
4T Veal Demi Glace
1T Whole Grain Mustard
2 ea Quail Eggs
1C Baby Arugula, washed
1T Extra Virgin Olive Oil
1T Lemon Juice
Salt and Pepper

1. Fill a medium saucepan halfway with water and bring to a boil, this will be for the quail eggs.

2. In a medium saute pan over medium heat, melt two tablespoons of butter.  Add two diced strips of bacon until the fat renders. Add the onion and garlic.  Turn down the heat and cook slowly until onions are caramelized, about 15 minutes.   Add 1/2T sherry vinegar.  Remove onions from the pan and keep warm. Wipe the pan and return it to medium heat.

3. Pat the shad roe dry and season with salt and pepper.  Melt the remaining butter in the pan and add the remaining strips of bacon.  When the bacon begins to render, add the shad roe to the pan.  Let the roe brown on one side for three minutes, basting occasionally with the butter.  Flip the roe and the bacon and cook an additional 2-3 minutes on the other side.  Continue to baste with butter.

4. While shad is cooking.  Reduce the water to a slow simmer.  Gently tap the narrow part of the quail egg on the side of a bowl. Carefully, use your fingers to break off the top or narrow part of the shell.  Pour the eggs into the water and Poach for 1 – 2 minutes until yolk is warmed and egg white is cooked around yolk.  Remove with slotted spoon and reserve.

5. Remove the bacon and lobes the fat from the pan and return it to medium heat. Pour off the fat and reserve.  Deglaze the pan with one tablespoons of sherry vinegar. Add 4T of demi-glace and 1T mustard. When it starts to boil, take it off the heat and stir in some of the reserved cooking drippings.

6. Toss the Arugula with Olive Oil and Lemon Juice. Season with Salt and Pepper.  Top with one piece shad roe, the caramelized onion and two slices bacon.  Top with the poached quail egg and drizzle the sauce around the plate.

Serves 2