If you are wondering what this title is all about I will not be able to fill in the blanks for another 2 months
Over the last 12 months I have been creating a concept for my own TV show in which I aim to educate people about a new way to look at food. I am pleased to say that after my recent trip to New York I now have an amazing developer on board who has a proven track record in the American Television industry and has been nominated for an Emmy Award as an Executive producer. We are now going to work together to bring this dream to reality.
Both the name of the series and the exact concept of the show will be announced once negotiations have come to a conclusion and a network has been confirmed.
What I can tell you is that it will be pretty much be a “Fly on the wall” account of what happens in my New York Lab everyday.
Stay tuned for more details……………………………………………….
Today I went for lunch with one of my business partners to David Chang’s Ma Peche. It is the latest restaurant in his Momofoku empire that is now 4 restaurants strong. It only opened a month or so ago and was the only one of his restaurants which I had not been to, well now I have.
First we tried to call to see how busy they were as they do not take reservations and we wanted to know if it was worth the walk, they would not tell us if it was busy so we would have to come and see for ourselves. Little did we know that had they answered our question they would of told us it was very empty.
The room itself is pretty amazing with very high ceilings and an interesting use of material and light to give the place a unique feel for very little cost.
We started with some American oysters with a Vietnamese mignonette, they were small but very very tasty! Next we had a selection of starters such as some Fluke fish with strawberries which was a really great combination, something that was dissapointing was the boiled shrimps (which were bought frozen for sure) with a dipping sauce which was way too powerful for the bland shrimps.
For the main courses we had items such as: Rice pasta with pork mince and corriander which was beautiful, pork ribs which just melted off the bone, Pork sausage and snails which sounds like an unlikely combination but really worked, and a few other dishes.
Overall we had a great meal but I must admit that it is not as good as his other places…………………..
Another worry is that it was only half full for a wednesday lunch, this is never the case with his other eateries.
In a little street named Stanton in New Yorks fashionable district of the Lower East side is a food concept that seems to be on everyones lips (litterally).
In a City which seems fixated on finding the next fad eatery, the meatball shop ticks all the boxes.
When we arrived we were told the wait would be and hour and a half, and up to two and a half on weekends! So we decided to take a drink at the bar to begin with. Once inside, if you were not hungry before you arrived you certainly would be once you step inside this place of prayer for meatball lovers. The smell was almost overwhelming yet comforting!
We couldn’t wait for our table, so we decided to eat while standing up and using a small table in the corner.
The title of the restaurant is exactly what it is! Many different ways to eat meatballs!
This us not a place for vegetarians, that’s for sure!
We decided the beat meatballs were the Spicy pork and the best side dish was the creamed polenta. The traditional tomato sauce was also a great way to eat them. They also do Sliders (which is apparently a fashionable way to eat mini burgers, but with just 1 meatball and sauce in a bun), so we had to of course try these as well. We made the rookie mistake of ordering too many sides and eating too quickly, so we were pretty much destroyed by the time we left.
A very simple concept done very well!
Last night after a large dinner with my friends Monica and Nick we decided a whiskey would help ease the pain in our stomachs!
Being in New York no ordinary whiskey bar would suffice, so Nick suggested The Brandy Library in Tribeca. When we entered I was supprised at the extent of their collection, it seemed to just go on forever. I spent the whole time trying to spot repetition of bottles, but could not seemed to find one which was doubled up.
While being extravagent they still kept the most important part if any whiskey bar intact; intimate, dark and comfortable.
The waiter asked me what Whiskies I normally drink then said he will make a suggestion. This was the best decision of the day as his choice was purely spectacular! I mentioned I was a Chef so he would suggest something interesting in flavor instead of just something old. He found a combination of the 2. It was a 13 year old Balblair from the North of Scotland. It had such strong aromas of Toasted coconut that it truly surprised me, then what surprised me more was how long that flavor lingered!
A truly remarkable whiskey in a memorable place, well worth the trip if you are in New York!