Slaving over a hot stove in the dog days of summer can be a chore.  Stay cool by creating a summer menu of freshly chilled ingredients packed with bold flavors.  Chef Ulrich Sterling of Agua Dulce restaurant shares a favorite recipe from his Latin kitchen for your next get-together.  His Summer Ceviche is a salmon and citrus dish that is surprisingly easy to make yet impressive to serve.

Summer Ceviche

12 ounces Filet Belly Side Organic Scottish Salmon, sliced super thin
6 ounces Lime Juice, freshly squeezed
1 Small Sweet Orange, segmented.
5 Red and Green Jalapenos, sliced super thin into rings
6 ounces Red Onions, sliced into mini half moons
2 ounces Lemon Oil (store bought  or homemade)
4 tablespoons Mustard Oil
1 ounces Fresh Cilantro, chopped
Maldon sea salt to taste

Mix salmon and lime juice in a medium mixing bowl and place in the fridge for at least 10 min. In separate bowls, marinate the jalapenos and red onions in 1 cup of vinegar and 1/2 cup of sugar, then drain.

Add all the remaining ingredients in a large bowl and mix together. Add the salmon and coat well. Serve with warm tortilla chips or some shaved veggies
for a real summertime treat.

Chef’s notes:  if you can’t find mustard oil, fresh horseradish is a great substitute.

And, for a tasty libation that will get you and your guests into the Latin state-of-mind, Chef Ulrich suggests serving a traditional Peruvian drink called the Pisco Sour.  His recent visit to the Oro Distillery outside of Pico, Peru supplied him with their special recipe and a few insider tips on the proper technique for the perfect cocktail.

Pisco Sour

2 ounces Oro Pisco
5 medium Basil Leaves, torn
1 large teaspoon Sugar
Juice of 1 Whole Fresh Lime
One large Egg White
2 cups Ice (larger cubes preferred)

Add all ingredients into a cocktail shaker.  Shake extremely well for 5 min then strain into a martini glass. Top with some homemade bitters.

Chef’s notes: The real trick to this perfect summer cocktail is in the technique. It has to be shaken extremely well to froth up the egg white. For the lime juice, use an old lime press juicer, both halves pressed twice to extract all the juice, as well as some of the natural oils from the peel.

Inspired by the Latin regions of the Caribbean, Central and South America, Executive Chef Ulrich Sterling serves up Pan-Latin cuisine at his restaurant Agua Dulce located at 802 Ninth Avenue, New York.  For reservations and private parties, contact 212-262-1299.

PHOTO CREDIT:  Courtesy of Agua Dulce

A small cup made from FDA-approved silicon, the PoachPod holds your egg like a lily pad on a pond of boiling water.  Once the egg whites turn opaque, remove the pod from the heat and give a little squeeze or flip inside out for perfectly formed, non-watery eggs.  The Lazy Hostess likes to have buttered english muffins on hand – topped with sauteed spinach and mushrooms or a thin slice of smoked salmon – for an easy breakfast meal.

The PoachPod ($10) comes in a set of two in both a dark and pale green color.  Available online at A+R Store.

PHOTO CREDIT:  Courtesy of A+R Store

It’s a sweet wonton.  It’s deep fried ravioli.  Whatever you call it, you can’t deny that this simple treat sounds delicious and, like all Lazy Hostess-approved recipes, it’s sophisticated yet simple to make.  The Nutella Ravioli, courtesy of our favorite Italian chef and Food Network star, Giada de Laurentiis, is a fun dessert that is crunchy on the outside with oozing warm chocolate hazelnut on the inside.

The best part is that you can fry them the night before, let them cool completely and then store covered on a baking sheet in the fridge until you are ready to pop them in the oven for an after dinner treat.

Nutella Ravioli

16 wonton wrappers
1 egg, beaten to blend
1 cup chocolate-hazelnut spread (recommended: Nutella)
Vegetable oil, for frying
16 fresh mint leaves
Nonstick vegetable oil spray
Granulated sugar, for dredging
Powdered sugar, for dusting

Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.

Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.

Transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli.

Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

PHOTO CREDIT:  Courtesy of Food Network

INGREDIENTS
1 1/2 oz Belvedere Pink Grapefruit
1/2 oz lemon juice
1/3 oz Yuzu juice
1/2 oz honey
Dash egg white

MIXING NOTES
Mix Belvedere Pink Grapefruit and honey until the honey is dissolved.
Add the rest of ingredients, except ice and dry shake.
Add ice and re-shake.
Strain into a martini glass.
Drop a little Peychaud bitters onto the foam top.

INSIDER NOTES
Softly aromatic with delicate notes of grapefruit, floral lemon and mandarin, the Pink Yuzu Sour would pair well with white fish, sushi and, in particular soft shell crab.  “It’s an ideal cocktail to serve as an aperitif,” explains Smith.  Try finding yuzu juice at upscale grocers such as Dean and Deluca or at Chef’s Resource online.

PHOTO CREDIT:  Courtesy of Belvedere Pink Grapefruit

Chef Adam Perry Lang jumped from some of the world’s top four-star kitchens to the backyard BBQ, transforming the art of grilling in America along the way.  Just in time for the holiday weekend, we have collected a few of the chef’s expert BBQ tips and tricks from an article on Epicurious.com written by JJ Goode, Laing’s co-author of Serious BBQ: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking.

Clean Your Grate
Perry Lang debunks the myth that dirty grill grates somehow help flavor your meat: They add flavors all right, he says—bitter, unwanted ones. So he urges you to get a sturdy brush and clean your grate before and after each use.

Go All-Natural
You should never use lighter fluid or charcoal treated with the flammable liquid, warns Perry Lang. Building a natural fire might take a little patience, but it’s very easy and far preferable to spoiling your food’s flavor with the chemical taste of lighter fluid.

Moderate the Flame
Showing off your grill’s BTUs can be fun, like speeding around in a Corvette, but sky-high heat isn’t always best for your meat. Perry Lang cooks thin cuts with very high heat, but for thicker ones like the steaks in this menu, he sticks with medium or medium-high. After all, you don’t want the meat’s exterior to over-char before the interior is done. To that end, he also creates zones of lower heat—places to retreat to when food threatens to burn—by turning down the burner or putting fewer coals under a particular portion of the grates.

Work With Flare-Ups
To some outdoor cooks, flare-ups are to be avoided at all costs. But Perry Lang embraces them. Not only are they inevitable—the result of fat dripping onto the coals or gas flame—but within reason, they produce flavor-boosting caramelization.  Here are his three easy strategies: jockeying (moving your meat to a different part of the grill); stacking (putting a piece of meat that needs a break from the heat on top of another that doesn’t); and flipping (yet another way to keep tasty char from becoming bitter).

PHOTO CREDIT:  Epicurious.com

It was a battle of the biceps and a challenge in cocktail mixing all at the same time.  Hosted by Stirrings, the line of all natural mixers and bar ingredients, the Naked Bartender Event at the Time Warner Center was the finale to a search for the perfect bar guy that embodied lifestyle of the brand – healthy, happy and, did we mention handsome?

Six shirtless and aproned contestants competed to win the title of Naked Bartender and participated in several rounds of Q&A’s as well as cocktail challenges including the creation of a New York inspired libation and a non-alcoholic mocktail.  Serving as the event’s emcee was Blake Morris from Staffing911 who kept the crowd excited and announced the contestants’ scores.  The bartenders presented to three judges including Joachin Simo, a mixologist from Death & Company, Jody Samuels Ike, Senior Brand Manager Diageo Cocktails and yours truly representing Notes on a Party.  Let’s just say it was a hard day’s work!

Carlo Romero, a former JP Morgan trader turned model, prevailed and will continue to represent Stirrings as the Naked Bartender at industry events and promotions across the country.

Carlo’s winning cocktail recipe below:

Big Apple Fizz
1.5 oz Ketel One
3 oz Stirrings Apple Martini Mix
3.5 oz Stirrings Ginger Ale Soda

Combine all ingredients in a tall glass filled with ice.
Garnish with an apple slice.

PHOTO CREDIT:  Courtesy of Stirrings

To begin, fill a bucket 3/4 of the way with ice.  Add enough cold water to cover the ice and then add 1/4 cup of salt.  Stir the mixture and place the wine in the bucket.  In 25 minutes, your bottle should be cold enough to serve.  Make sure that you carefully wipe all of the salt off the bottle before pouring it for your guests.

Think it’s magic? Here’s the scoop (to impress your guests further): in order to chill the wine, the heat in the bottle has to be transferred to its surroundings.  Since liquids are better than gases (air) at transferring heat, a bottle sitting in water with ice cools faster than if you put it in the freezer.  Simply put, the water cools the bottle, the ice cools the water and the salt lowers the overall temperature.

Observation: the better the wine, the faster the consumption and the greater the need for chilling additional bottles.  No scientific explanation needed there!

]]> http://www.notesonaparty.com/index.php/2010/06/23/lazy-hostess-how-to-quickly-chill-wine/feed/ 0 http://www.notesonaparty.com/index.php/2010/06/22/coveted-vosges-drinking-chocolates/ http://www.notesonaparty.com/index.php/2010/06/22/coveted-vosges-drinking-chocolates/#comments Tue, 22 Jun 2010 13:07:30 +0000 Celia Chen http://www.notesonaparty.com/?p=1035 read more]]>

Indulge in your chocolate fantasy.  Vosges Drinking Chocolates, intended to be savored in tiny sips, can certainly be served hot but we prefer them chilled.  The Couture Cocoas Gift Box ($55) includes three unique and incredible flavors:  Bianca, white chocolate with lemon myrtle, lavender flowers and vanilla; Aztec Elixer, dark chocolate with Mexican ancho, chipotle chillies, ceylon cinnamon and madagascar vanilla bean; and, La Parisienne, dark chocolate with madagascar vanilla bean.

For a simple yet decadent dessert for your dinner guests, blend the drinking chocolates with ice and serve in tall shot glasses.

PHOTO CREDIT:  Courtesy of Vosges

]]> http://www.notesonaparty.com/index.php/2010/06/22/coveted-vosges-drinking-chocolates/feed/ 0 http://www.notesonaparty.com/index.php/2010/06/14/first-look-navy-beach/ http://www.notesonaparty.com/index.php/2010/06/14/first-look-navy-beach/#comments Mon, 14 Jun 2010 14:05:30 +0000 Celia Chen http://www.notesonaparty.com/?p=927 read more]]>

In Montauk terms, going for dinner and a show means dining with your toes in the sand and waiting for the nightly coming attraction, the incredible East End sunset.  At Navy Beach, partners Frank Davis, Kristina Davis, Leyla Marchetto (of Scuderia) and Franklin Ferguson have created the ultimate beachfront restaurant with a relaxed summer vibe and a menu of fresh seafood and local produce.

Chef Paul Labue, who many will fondly remember from Nick and Toni’s in East Hampton and The Beacon in Sag Harbor, offers a variety of New American classics including a Warm Lobster Roll with Butter Poached Lobster and Bibb Lettuce, the Navy Burger with Cabot Cheddar, Bacon Marmalade and House Pickles, Buttermilk Fried Chicken with Cheddar Jalepeno Cornbread and Halibut Ceviche with Green Olives, Sweet Onion and Cilantro. For the little ones, a selection of kid-friendly favorites includes mini burgers, haute hot dogs and baskets of fish and chips.

Designed by Kristina Davis, the decor has an inspired nautical theme with the requisite brass porthole windows, blue and white bistro chairs and nautical flags mixed in with chic shadow boxes filled with vintage bathing suits, swimming caps and images of 1950′s bathing beauties.  Wall to wall windows give diners a breathtaking view of the beach and Block Island Sound.

Boaters are invited to anchor in the protected waters of Fort Pond Bay and wade onto the beach to the restaurant – lured in, no doubt, by the promise of savory treats and chilled cocktails that await them on shore.   The wine list, which has most bottles coming in under $100, features both international selections and local wines chosen by Ferguson, a certified sommelier.

Reservations can be made up to one week in advance in the main dining room that seats 81 guests. On the beach, there are 50 additional seats and, for those looking for a quick snack and a drink, another 26 spots in the bar area. Private events for 15 guests and higher may be arranged including wedding receptions, ceremonies on the beach, cocktail parties and seated dinners.

Navy Beach | 16 Navy Road, Montauk, New York, 631-668-6868

PHOTO CREDIT:  Courtesy of Chris Foster for Navy Beach

Forget about the fancy fruit garnish, the coolest way to dress up your cocktails this summer is with a little bling inside your glass.  Cool Jewels by Fred Products are ice cubes that come in the shape of faceted gemstones.  Made of food-grade silicon, the ice cube tray features six different jewel cuts and can be filled with water or juice.   To make the cubes resemble rubies, emeralds or sapphires, tint the water with some food coloring. These dazzling ice rocks would be a clever addition to your next Girls Night In, bachelorette or Academy Awards viewing party.

The Cool Jewels Ice Cube Tray ($10) is available online at retailers such as FredFlare.

PHOTO CREDIT:  Courtesy of Fred Products

It might just be the most perfect pairing in town.  Pichet Ong, called the “Pastry Provocateur,” by Food & Wine magazine brings his incredible chocolates and desserts to one of New York’s iconic champagne bars.  The Bubble Lounge, which has a staggering list of 300 bottles of champagne with 20 available by the glass, has invited the self-taught, James Beard nominated pastry chef to create the new dessert menu for their Tribeca location.

Irresistible highlights on the menu include the Butterscotch and Champagne Mango Parfait with chocolate covered corn flakes, Frozen Tiramisu Cannoli with bittersweet cocoa and pistachio, Raspberry and Lemon Almond Frangipane Tart with passion fruit ice cream and the Chocolate and Caramel Fondue with fruit, marshmallow and assorted confections.

Even a favorite late-night treat is given the magic touch.  Ong’s chocolate chip cookies are baked to order – rare, medium or well done – so that patrons can get their preferred ratio of crispiness to chewiness.

The Bubble Lounge | 228 West Broadway, New York 212-431-3433

PHOTO CREDIT:  Courtesy of the Bubble Lounge

Elderflower cordial has long been associated with the Victorian era, but its original use can be traced back all the way to Roman days.  Bottlegreen has a delightfully refreshing version  of the aromatic syrup that would be the perfect base for non-alcoholic summertime drinks.  A concentrated blend of unique flavors made from fresh ingredients and natural cane sugar, the cordials come in Elderflower, Ginger & Lemongrass, Aromatic Lime, Summer Fruits, Pomegranate & Elderflower and Spiced Berry, which is also excellent in a hot mulled wine.

At your next gathering, serve the drink by mixing one part cordial with five parts of sparkling or still water for a crowd-pleasing and gourmet mock-tail.  Or, with champagne and other spirits for an easy-to-make yet elegant cocktail.

PHOTO CREDIT:  Courtesy of Bottlegreen

Lovers of gelato in New York have their share of haute ice cream shops with Ciao Bella, Il Laboratorio del Gelato and Grom.  But, a new player in the frozen dessert market has taken the traditional Italian recipe and served it the American way. Newly launched in the West Village, Popbar is the first ever gourmet popsicle shop that serves handcrafted authentic gelato and sorbetto on a stick. Made daily on site in small batches of 24, the popbars, which are kosher certified and gluten free, use only fresh, natural ingredients with no artificial flavors.

The popGelato bars are made with Stick House gelato from a unique artisanal recipe that uses imported Italian ingredients. Flavors include basic chocolate and vanilla as well as banana, coffee, mint, lemon and strawberry among others.  Each popbar can be customized by adding one or more poppings such as chopped almonds, biscotti crumbles or brownie chunks and then dipped or drizzled with white, milk or dark chocolate.

Some of the fancier combinations on the menu include the Coconut Premium Chocolate (coconut popGelato bar double dipped in dark chocolate and covered with shredded coconut flakes) and Pistachio Premium Drizzle (pistachio popGelato bar covered with freshly chopped pistachios and drizzled with dark chocolate).

Fruit based and dairy-free, the popSorbetto bars comes in single flavors including mango, peach, pineapple, lime or in layered combinations such as raspberry, mint and lemon.  The shop also offers popYogurt bars, popShakes and popSmoothies.

A basic popbar starts at $4 and personalized mypops (covered in poppings and dips) start at $5 each.  Sign up online to get a free mypop on your birthday. Catering is available for special events.  Popbar is open from 11AM to 11PM on Sunday through Thursday and til 2AM on the weekend.

Popbar, 5 Carmine Street (at 6th Avenue), 212-255-4874

PHOTO CREDIT:  Courtesy of popbar

Looking for a place to rest your weary feet after a day of shopping at Bergdorf, Barney’s and Bendels?  The London NYC, located on 54th Street, offers a proper English tea service from 3PM to 5:30PM daily that is the perfect end to a girls’ day out or for a family occasion like Mother’s Day.

“Afternoon tea takes on a special role here at The London NYC,” says Ron Paprocki, Executive Pastry Chef. “It is inspired and based upon traditional high tea service that is found in the finest hotels in the UK.”

Served in the elegant dining room at Maze by Gordon Ramsay, tea for two ($40 per person) includes a menu of a freshly cut sandwiches including house-cured roast beef, salmon, ham and cheddar and egg salad with watercress.  A plate of scones, served warm from the oven with house made crème-chantilly and strawberry jam as well as a variety of exquisite pastries including Opera Cake, Carrot Cake, Frasier, Financier, Madeleines and Fruit Tarts complete the three-tier stand.

For those looking to recreate the proper English tea experience at home, Paprocki graciously shares his Madeleine recipe with us below:

MADELEINE RECIPE

Courtesy of Ron Paprocki of The London NYC

INGREDIENTS
1 cup Butter
3 cups Confectioners Sugar
1/4 tsp Salt
1 tbsp Honey
6 Eggs
1 1/2 tbsp Baking Powder
2 1/2 cups Cake Flour
6  Lemons (Zest only)

MIXING NOTES
Combine the butter and honey in a saucepan and place over low heat to melt.
Sift together the sugar, baking powder and flour and place into a kitchen aid mixer fitted with a paddle attachment.
Add eggs to dry mix on medium speed and continue to mix until smooth.
Continue by adding melted butter and honey mixture slowly to mix until fully combined, followed by the lemon zest.
Butter and flour Madeleine molds and pipe or spoon the mix about 1/3 full.
Bake in a pre-heated 350F oven for 10-14 minutes or until fully baked.

Makes approximately 24 Madeleines.

The London NYC, 151 West 54th Street, New York.  To make reservations for Afternoon Tea at Maze, call 212-468-8889.

PHOTO CREDIT:  Courtesy of The London NYC

Gourmet frosty treats can now be made in a snap or at least in seven minutes flat.  Zoku Quick Pop Maker, ($49.95, exclusive to Williams Sonoma) the latest invention in popsicle making, features three non-stick aluminum molds in a base sealed with a propriety solution that ensures rapid and uniform freezing.

All you have to do is chill the base for a minimum of 24 hours, insert the reusable sticks and pour in your choice of chilled fruit juice, yogurt or milk.  For extra points, layer the flavors, add pieces of sliced fruit or even shredded coconut or chocolate. Check out the Ice Pops book for more lip smacking recipes.

Frozen pops make a fun interactive project for the kiddos or can be served after dinner as a playful dessert for the kid at heart.

PHOTO CREDIT:  Courtesy of Williams Sonoma

Manly men with a penchant for little desserts now have a bakery to call their own.  Butch Bakery offers a selection of cupcakes that are geared towards the “masculine aesthetic,” including 12 unique (if not unusual) flavors such as Beer Run (chocolate beer cake with beer infused buttercream and crushed pretzels), Driller (maple cake with crumbled bacon and milk chocolate ganache) and Side Car (brandy soaked lemon cake with orange and white chocolate ganache).

Each cupcake is topped with a decorative chocolate disk in your choice of six (manly) patterns including Woodland Camo, Houndstooth or Plaid.

The booze-infused cupcakes can be ordered in convenient samplers: Short Round ($16 for 4 flavors); Full Round ($24 for 6 flavors) or Butch Box ($48 for all 12 flavors).  For those wanting a non-alcoholic cupcake, try the Dry Round ($24 for 6 flavors).

Delivery available for Manhattan, Queens and Brooklyn.

PHOTO CREDIT:  Courtesy of Butch Bakery

Following the white rabbit might mean giving into temptation but with all of the delectable treats at Vosges Haut Chocolat, how could anyone resist?

For Spring holidays the gourmet chocolate brand introduces adorable flop-eared chocolate bunnies in various flavors including Amalfi ($12) made of white chocolate with lemon zest and pink peppercorns and Barcelona made of deep milk chocolate with hickory smoked almonds and grey sea salt.

A grown-up version of the Easter basket, Vosges offers an elegant hatbox filled with an assortment of Peanut Butter Bon Bon Eggs, chocolate bunnies and Wink of the Rabbit caramels for $90.

In a nod to Alice in Wonderland, a whimsical collection of chocolate characters including a Mad Hare Orchestra with musical rabbits and a rooster is available for a limited time.  Be sure to check out the Enchanted Mushroom ($75), a large mushroom made of dark chocolate, hazelnuts and reishi mushrooms and covered in a white chocolate shell.  Made by hand, the outrageous confection weighs 1.3 pounds and measures six inches tall.

Legend says those that eat the magical mushroom under the full moon light in April will have a chance at immortality or at the very least to have their wishes all come true!

PHOTO CREDIT:  Courtesy of Vosges Haut-Chocolat

While the quest for the red owl may sound like an underground secret society, the bird in question is part of the quirky logo on Hitachino Nest Beer from Japan. Since its launch in 2000, the award winning beer has caused a cult-like following in the United States with its innovative brews, original branding and limited availability.

Created at the Kiuchi Brewery, known for their top rated sake since 1823, Hitachino Nest Beer is made in small batches and offers a collection of fermented ales ranging from the smooth Sweet Stout to the full bodied Celebration Ale.

Two of their most coveted brews are the White Ale, a mildly hopped Belgium style beer with a hint of coriander, orange peel and nutmeg, and the Red Rice Ale (perhaps one the last ales of its kind) which features complex sake flavors with a touch of strawberries.

Stylish enough to drink from the bottle, the beer will certainly be a conversation starter at your next party. Guests might even take home the shiny black beer caps which are adorned with the brand’s signature red owl.

You can search for the hard-to-find brews at Whole Foods and BevMo nationwide. As for restaurants and bars, it’s been rumored to make an appearance at Spitzers Corner and Little Giant in New York as well as the Swell and The Monk’s Kettle in San Francisco.

PHOTO CREDIT: Hitachino Nest Beer

It may be surprising to know that some of the most delicious olive oil in the world comes from a 550 acre ranch in Northern California. McEvoy Ranch, located in the rolling hills just west of Petaluma, produces a Tuscan style extra virgin olive oil that is medium bodied with aromas of fresh olive fruit and a rich, slightly peppery finish.

The oil is emerald in color at the time of harvest and then mellows to a bright greenish gold. Certified organic, McEvoy Ranch’s 2010 Traditional Blend olive oil comes in a 375 ml bottle for $22 or 1 gallon jug for $176.

A coveted gift for foodies or aspiring home cooks, McEvoy Ranch features a range of custom baskets. Our favorite pairs a bottle of their Traditional Blend olive oil with a jar of McEvoy Tuscan Blend Table Olives, a stainless steel olive oil spout and a small handmade dipping dish all packaged beautifully in a decorative metal tin.

The gift basket, which retails for $50, is available online or at the McEvoy Ranch store in the Ferry Building in San Francisco.

PHOTO CREDIT: Courtesy of McEvoy Ranch

St. Patrick’s Day is undoubtedly a lively celebration in New York City and brings back the time-honored tradition of the pub crawl.  For the inside scoop, we turned to our friends at Contemporary Cocktails for their top pub picks.  Known in the industry for developing cocktail menus for the most notable watering holes in town, co-directors Willy Shine and Aisha Sharpe share their annual drinking route.

1. The Molly Wee (402 8th Avenue)

2. Old Town Bar (45 East 18th Street)

3. Pete’s Tavern (129 East 18th Street)

4. Arctica Bar (384 3rd Avenue, downstairs)

5. Swift (34 East 4th Street)

6. Brass Monkey (55 Little West 12th Street)

If the thought of drinking green tinted beer at a rowdy pub doesn’t appeal to your sophisticated taste, then bring the party to your place.  Master mixologist and Contemporary Cocktails events ambassador, Justin Noel, shares his new cocktail recipe, Irish Eyes are Smiling, which will surely become a St. Paddy’s Day favorite.

Irish Eyes Are Smiling

2oz of Jameson Irish Whiskey
1oz of Fresh Pressed Apple Juice
.25oz of Fresh Lemon Juice
.5oz St Germain Elderflower liquor

Combine ingredients and shake.
Strain into a highball glass over fresh ice.
Top with ginger beer.
Garnish with lemon wheel and a 4 leaf clover.

Contemporary Cocktails, Inc. is a global full-service beverage consulting company.  The dynamic co-founders Willy Shine and Aisha Sharpe have over thirty years of bar experience combined and bring a distinctive appreciation to the modern-day art of cocktail design, beverage programs, brand ambassadorship, spirits education, cocktail catering and event execution. 

It’s time to leave the crudité and cheese platters behind.  Freshly baked appetizers that are still warm from your oven no longer require an army of sous chefs to pull off.  A standby resource for the Lazy Hostess, The Perfect Bite Co offers gourmet frozen hors d’oeuvres prepared from scratch by a top caterer.

Known for their tasty little puffs, The Perfect Bite Co has some new items on the menu including two new flavors of “pastry kissses,” Lobster & Tarragon and Mixed Berry Lemon Creme as well as some all American classics such as Caramelized Onion & Gorgonzola Mini Burgers, Mini-Haute Dogs En Croute and Caramel Apple Tartlets that are sure to be crowd pleasers.

Items are conveniently shipped FedEx overnight from Monday to Thursday so it’s easy to throw together a last minute party.  The site even features a planning guide to ensure you order the right amount for your guest list.

Now go ahead and take all the credit.  We won’t tell if you don’t…

PHOTO CREDIT:  Courtesy of The Perfect Bite Co

Leave it to the French to come up with one of the most mouthwatering flavor pairings of all time – sweet caramel and salt. Petite Bouchée, an artisanal candy maker in Los Angeles, pays homage to salted caramels – the traditional treat from Brittany – by following French techniques of mixing small batches by hand and using the finest, all natural ingredients.

A rich blend of Tahitian vanilla and butter caramel topped with flakes of hand harvested salt, their Fleur de Sel caramel is their most popular.  Other original flavors include Red Hot, a cinnamon spiked version as well as Gingersnap which has warm hints of ginger, cinnamon and nutmeg.

Petite Bouchée, which means “little mouthful,” in French, features a 3 oz bag (10 pieces) for $6.00 and a 6 oz bag (20 pieces) for $11.00.  Charming, reusable gift tins containing 20 caramels are priced at $14.00.

Available online and at select California stores.

PHOTO CREDIT:  Courtesy of Petite Bouchée

From birthdays to bar mitzvahs, the name on everyone’s lips these days is Amy Atlas, a New York based “sweets stylist” who is creating quite a buzz with her signature dessert tables.  Just in time for Valentine’s Day, Amy has created a table filled with cakes and candy in shades of pretty pink that could also work for a baby shower or engagement party.  Here she shares more sweet inspiration and tips on recreating her gorgeous sugar spreads…

Tell a Story
Take something that inspires you and create your dessert table around it. The design can be inspired from something as personal as a family heirloom to as simple as the pattern on the host’s invitation. Let the dessert table tell a story about the event so that the dessert not only becomes functional, but becomes part of the event design.

Keep it Simple
Keep the color palette simple so that the display won’t look too busy and make sure your serving pieces work well with the mood of the overall table.  Don’t stress about filling up your table with many different elements.  You can provide five or six different desserts on beautiful serving pieces with a simple floral arrangement and it can make a lovely display.

Sample Your Sweets
Always sample your dessert vendors before using them for your event. A beautiful cake is not always the best tasting cake! The key is to find the right balance. Pick desserts and candy that not only look good together, but provide a balance for your guests’ palate.

Give A Gift Bag
Provide goody bags for your guests as take-home desserts. It’s always a treat to give your guests something to remind them of how sweet the day was.

Stock up on party supplies, decor items and baking items at some of Amy’s favorite spots in NYC including Kate’s Paperie, Treillage, New York Cake & Bake.

To hire Amy Atlas for your next event, contact her via email or at 917 974 9285.

PHOTO CREDIT:  Courtesy of Amy Atlas

It’s a family affair.  Since 1914, the Russ clan has been providing New Yorkers with smoked fish as well as other appetizers that have made them part of the city’s cultural heritage.

Dropping into the Russ & Daughters landmark shop in the Lower East Side, which has been in the same location since 1933, is quite the culinary experience with a vast selection of specialty fish including cured salmon, stuffed trout, peppered mackerel, pickled herring and caviar.

Try the New York Brunch ($85), which includes New York Nova Salmon, all natural cream cheese, hand rolled bagels,  chocolate babka and a bag of Private Blend coffee with a mug.  Available for delivery, the New York Brunch package serves up to 6 people and would be the perfect Lazy Hostess choice for an early morning get-together or a welcome gift for visiting in-laws or sleep deprived new parents.

PHOTO CREDIT:  Courtesy of Russ & Daughters