On next Thursday (September 26th), North Square will be present and accounted for at the 11th Annual Taste of the Village Festival.
The event is a fundraiser for the Washington Square Park; we want to maintain its renovated loveliness, right? Over 30 food and wine purveyors will be hawking their wares alongside us. 50 bucks gets you all the nibbles you can eat between 6 and 8 p.m.
Chef Yoel Cruz is outdoing himself this year with this offering: tuna tartare with a sesame cracker and heirloom gazpacho soup with basil oil. Yuh-mee.
Other vendors include Sushi purchase viagra canada Samba, Otto Enoteca Pizzeria, Burger Joint, Citarella and Curry Kitchen.
Tickets can purchased in person (cash or check only) at the Village Alliance office, 8 East 8th Street (btw 5th Ave./University Pl.) Monday through Friday, 10:00 AM to 6:00 PM. Or make your life easier and buy them online here.
See you there!
I’ve told you all about our rooftop garden. It’s in full bloom now and Chef Yoel Cruz is happily utilizing every last eggplant, leek and pepper. I love everything we’ve planted, but my absolute favorite is tomatoes. There’s nothing better this time of year than a plump, juicy ruby red tomato, right? Here’s a few facts that I dug up about my favorite vegetable.
1.There are over 10,000 varieties of these yummy red veggies.
2. The tomato originated in South America, around 700 A.D. The first Americans to use tomatoes in their cooking were the Creoles in South Lousiana.
3. The largest worldwide producer of tomatoes is China, followed by the U.S.A.,Turkey, India and Egypt.
4. You know that tomato is technically a fruit, but did you know that in 1893, the Supreme Court ruled that tomatoes are vegetables? In 1887, U.S. tariff laws that imposed a tax on vegetables–but not on fruits–causing the tomato’s status to buy generic cialis become a matter of legal importance.The court’s decision was made based on the popular definition that classifies vegetables by use, and while a tomato may biologically be a fruit, it’s served and eaten more like a vegetable.
5. Bathing in tomato juice can get rid of the smell of a skunk spray. I thought that that was an Old Wive’s Tale, but turns out it’s true. Hopefully, I’ll never have to test this, but if anyone does, please let me know.
6. Tomato sauce is an excellent way of cleaning anything made from copper, as the salt and acidity of tomato sauce helps remove copper oxides, leaving bright metal behind.
7. You should never, ever store tomatoes in the fridge. What goes in plump and juicy will come out mealy and with a duller-than-dull flavor. Keep them on the windowsill while they ripen.
You are now officially a tomato expert. You’re welcome.
1. I’m cheap.
2. I love to try new places.
3. I love to eat at my favorite joints for a mere pittance. (See #1.)
4. You can take a pal (or two) out to celebrate whatever and you look like a star.
5. Three dinner courses for $38 bucks? I’m in.
6. Three lunch courses for $25? Yes, please.
7. Again, I’m cheap.
But not McDonald’s cheap. I loooove good food and am willing to spend if it’s worth it, but frankly I get cranky if I pay big bucks for a meal buy viagra canada and it doesn’t hold up. But I do the happy dance when I can devour a good one for less than the market price.
So what’s going on at North Square for the remainder of the promotion? I’ve explained before that Chef Yoel is going crazy and changing the menu several times a week.
And I’m looking forward to these treats: cold red pepper bisque, grilled shrimp and calamari salad, paella–you read that right–paella, the nectar of the gods, strip steak, tropical fruit gazpacho, crab rolls, seared branzino, plum and blueberry pecan cobbler and the hazelnut peach tart.
You get the message. Make your reservations here. We can’t wait to see you!
We’re thrilled to let you know that the hotel’s vegetable and herb garden is even bigger, badder and greener this year. So what’s on the menu? Collard greens, cabbage, lettuce, acorn and patty pan squash, eggplant, tomatoes and pumpkins are just a few of the offerings.
Jake’s Rooftop Garden, named after owner Judy Paul’s grandpa, came to be in an interesting fashion. Tommy Benedict, an urban landscaper and the guy in charge of the whole shebang, took me though the beginnings. (You know those beautiful flower arrangements in the restaurant? The ones that you could never, ever fathom doing yourself? That’s Tommy.)
Judy had always wanted a rooftop garden, and last year finally decided to do something about it. As the building is a little um, long in the tooth, she checked with an engineer to see if it the roof could actually carry the weight.
And so an ingenious idea was born. To avoid putting any direct pressure on the roof itself, a kind of suspended railroad was created around the perimeter and secured with iron. Crates and window boxes carrying the actual produce are perched on the contraption, raised about a foot up along the edge of the ceiling.
And there you have it…a rooftop garden that doesn’t actually touch the roof:
Tommy feels that vertical growing in containers as opposed to sideways ultimately produces a higher yield, as herbs and vegetables are continuously harvested and thus constantly replenish themselves. (Farmers with a vast acreage can usually only harvest once a year.) Another advantage to using crates is that individual boxes of veggies can be moved around so that each gets the proper amount of sun…micro-management at its best.
Last year, the garden yielded almost enough herbs to fuel the entire restaurant and bar. (Yes, we grow our own mint for our mojitos–don’t you?) So this year, Chef Yoel Cruz presented Tommy with a detailed wish list of what he could use in the kitchen–and Tommy came through. Almost a dozen different types of peppers, three types of basil, leeks, chives, zucchini…you get the picture. Our herbs and vegetables are mostly sourced from local farmers and Tommy expects to keep the garden going through October, or at least until the first frost.
Jake’s is a true city garden. New Yorkers are geniuses in space utilization and the hotel is no exception. Tommy explained to me that pfizer viagra cheepest prices horticulture may be a science, but you still have to experiment and make it your own. He’s committed to looking at different ways to feed us and we’re equally committed to eating it up.
If your mom is more Clair Huxtable than Joan Crawford, you’ll probably want to toast her kindness with a giant bottle of champagne this weekend. Throw in a gut-busting meal on top of those cocktails and the woman who raised you will truly feel the love. (Honestly, if you feed me, I’ll pick up after you and do your laundry for the next year. Scouts honor.)
Click on the links above to see all the offerings. I have to say that I’m intrigued by the evening selection of pan roasted elk with crispy shallot mashed potatoes, asparagus, with an aged balsamic and bacon reduction. (There’s nothing like a little game meat to show mom just how pfizer soft viagra much you love her.)
Click here to reserve a table for you and the main woman in your life.
Happy Mother’s Day to all the wonderful moms out there!!!
Cinco de Mayo…a day for Mexican folks to display their ethnic pride and for people of all cultures to indulge in mariachi music, mouth-watering Mexican food and strong, tasty margaritas.
As legend would have it, the margarita was invented in 1941 in Ensenada, Mexico by a bartender named Don Carlos Orozco. Orozco was experimenting with mixing new drinks when a prestigious visitor arrived: Margarita Henkel, the daughter of a German ambassador. Don Carlos offered the drink to Margarita and named it after her for being the first person to taste it. So if you can believe Wikipedia (I know…I know…), the margarita was named after a German.
In any event, here are a few recipes for you to try out at home!
First, a classic margarita from the Epicurious website:
- 2 ounces tequila made from 100 percent agave, preferably reposado or blanco
- 1 ounce Cointreau
- 1 ounce freshly squeezed lime juice
- Salt for garnish
Combine tequila, Cointreau, and lime juice in cocktail shaker filled with ice. Moisten rim of Margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and serve.
Here’s a frozen margarita courtesy of drinksmixer.com:
- 2 tsp coarse salt
- 1 lime wedge
- 3 oz white tequila
- 1 oz triple sec
- 2 oz lime juice
- 1 cup crushed ice
Bobby Flay has a cool frozen watermelon margarita that serves eight:
- 5 cups cubed watermelon, seeds removed
- 1/2 cup simple syrup (equal amounts sugar and water, heated until sugar melts), cooled
- 1/2 cup fresh lime juice
- 2 cups silver tequila
- 4 ounces orange liqueur
- 2 ounces melon liqueur
- Watermelon wedges, for garnish
Place watermelon in a food processor and process until smooth. Pour the pureed watermelon into two empty ice cube trays and freeze until firm, at least four hours. Place martini glasses in the freezer to chill.
Place two cups of the watermelon ice cubes and the remaining ingredients in a blender and blend until smooth. Pour into four glasses and repeat with the remaining ingredients. Garnish each glass with a watermelon wedge.
A low-cal version comes from Cooking Light magazine. (To be honest, it looks like it’s just a really small drink, but you can always have two and still feel good about yourself.)
- 1 ounce premium or silver tequila
- 1/2 ounce Cointreau or other orange-flavored liqueur
- 1.5 oz. fresh-squeezed lime juice
Combine ingredients. Shake with 3/4 cup ice; garnish with lime.
And for folks who don’t drink alcohol, here’s a Virgin Margarita recipe for four from lovetoknow.com.
- 1 6-ounce can frozen limeade concentrate, thawed
- 1/4 cup orange juice
- 2 tablespoons kosher salt
- 1/2 lime, cut into 4 equal size wedges
- 4 cups ice cubes
Moisten the rim of the serving glasses with a little lime juice. Put the salt in a huge saucer or shallow pie pan. Invert each glass in the salt, and gently twist to coat the rim with salt. Invert each glass in the salt, and gently twist to coat the rim. Place the limeade concentrate, orange juice and ice cubes in a blender. Pour into glasses and be careful not to disturb the salt on the rims. Garnish the viagra soft tabs 100 mg drinks with lime wedges and serve.
And finally, if you love both mojitos and margaritas and are waffling over which one to have, try a Mojarita for four, courtesy of iVillage:
- 20 fresh mint leaves, more for garnish
- 8 oz. tequila
- 2 oz. fresh lime juice
- 2 oz. agave nectar
- 4 oz. soda water to top
- 2 limes, cut into wedges
In a cocktail shaker, add torn mint leaves, lime wedges, lime juice, and muddle together allowing the flavors to marry and the aromas to release. Add two cups crushed ice and tequila. Shake well. Pour evenly into four glasses, adding additional crushed ice on top and mixing well. Top with soda water. Garnish with mint sprigs.
But if you’re lazy, like me, come to the North Square lounge and have the bartender mix you up a strawberry basil margarita with jimador tequila, lime juice, strawberries and basil. Estaba delicioso!
Cheers! And enjoy the weekend, everyone!
For the first course, there is a choice of:
RAW OYSTER TRIO
malpeque, yaquina and wellfleet
MINI LOBSTER & CRAB CAKE
seaweed salad and thai coconut curry sauce
ricotta & manchego cheese, orzo, roasted tomato & basil sauce
Next, you can select one of these:
ROASTED TOMATO SOUP
grilled shrimp, crispy potatoes
peppers, crab meat, cumin foam
hubbard squash, gala apples, manchego cheese, roasted pumpkin seeds, cider vinaigrette
RADICCHIO & BOSTON LETTUCE SALAD
roasted beets, goat cheese, honey spiced pecans, blue cheese dressing
avocado, ginger crudo vegetables, lemon-lime vinaigrette
PAN SEARED FOIE GRAS
roasted butternut squash, apple & celery salad, grand marnier sauce
Put down your fork for a minute before moving on to one of the following entrees:
FILET MIGNON AU POIVRE
grilled vidalia onion, steak cut fries, spicy mustard, bourbon au jus
ROASTED PEKIN DUCK BREAST
sautéed shiitake mushrooms, pea greens, soba noodles, kumquat & tamarind sauce
swiss chard, herb späzle and roasted beet au jus
HERB CRUSTED RACK OF LAMB
brussels sprouts with bacon, potato leek galette, rosemary au jus
rice noodles, vegetables, thai curry, lemon grass broth
baby vegetables in saffron broth, red bliss potatoes, tomato aïoli
And, of course, you can’t forget dessert. There’s a choice of pumpkin cheesecake, key lime pie, mocha bread pudding, butterscotch creme brulee or a red velvet chocolate heart for two. (Personally, I would order the latter and pray to God that my partner was full, but that’s just me.)
Four courses for $55 per person…a seriously great deal on one of the biggest dining out nights of the year! Call 212-254-1200 now for your reservations…or click on the “Feed Me” button above.
Happy Valentine’s Day everyone!
My hubby and I decided to cheap viagra online usa hit the jazz brunch in the North Square Lounge yesterday afternoon. Why? Because performing this week were the Roz Corral Trio, with Freddie Bryant on guitar, Santi Debriano on bass and Ms. Corral on vocals and they swing…that’s why.
In between lamenting to my spouse the buy viagra online fact that I have no–and I mean zero–musical talent (he did not disagree), tossing back mimosas and scarfing down eggs benedict, I struck up a fun conversation with the couple sitting next to us, Denise and Phil Corsello. The Corsellos hail from Long Island and were celebrating Phil’s birthday weekend in Manhattan.
The duo had come in to the city the night before to catch a play (Perfect Crime, which they gave a thumbs up) and were wrapping up Phil’s multi-day birthday fete with steak and eggs and omelets and be-bop. We had a blast chatting about life, snapping pictures of each other and trying to figure out how in the world to use the new I-phone. (Seriously.)
Hope you had a happy birthday, Phil! We hope you both come back soon!