snack

hotsnack: last day for james beard nominations

Today is the last day to nominate a chef or restaurant for consideration in the 2008 James Beard Awards. Be sure to read the fine print on who qualifies. There are requirements, notably chefs must be in the region for at least three years to be considered and for the big national awards, restaurants must be open for at least 10 years. Nominations close at midnight so there's still plenty of time to nominate Dave Chang for best chef in NYC, if only to guarantee the return of the party bus in '08.

snackwire.nyc: meet fabio for lunch

I have a feeling that reservations at Fiamma are going to be harder to get now. Good thing Fabio Trabocchi starts serving lunch next week on December 3rd. But it's a little bit of a tease, pre-fixe menu for one month only. Start dialing now. Full press release after the jump.

snackwire.nyc: dave's crave on 42nd

Even though the official opening date and party are not until next week, Crave on 42nd is open now. For those playing along at home, Dave is Top Chef season one finalist Dave "I'm not your bitch - BITCH" Martin. Crave on 42nd is the rehabilitated Italian joint Terra Vento. Full press release and bonus dinner menu! after the jump.

hotsnack: meet the big daddy of molecular gastronomy

Many think Ferran Adria invented molecular gastronomy. Not exactly. He created several new cooking techniques and, most importantly, codified and published them to share with the world, thus taking his place as the ultimate culinary inventor of our time.

The term molecular gastronomy was actually coined back in the 1980's by French scientist and academic Hervé This. The idea was to test cooking theory and myth in the laboratory environment to see how things actually work. Like the advice of putting lemon juice on to apples, avocados and the like to keep them from browning. Chemically, does this actually work? Once you figure out why it works scientifically, you can possibly find a better way to do it. This is the basic idea of molecular gastronomy.

If you have occasion to meet Ferran Adria, I recommend you do not use the words molecular gastronomy with him, as he adamantly prefers the term 'new cookery.'

This week you have occasion to meet Monsieur This as he's in New York. Today he's at the meeting of the Experimental Cuisine Collective. On Wednesday he'll be at the James Beard House discussing his new book Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History).

Many expect Monsieur This to be a snooty academic. Not at all. He's actually very engaging and charming. More like a great dinner party guest than a stuffy professor.

hotsnack: thanksgiving leftovers

The thanksgiving tradition here at Snack is to re-heat that holiday chestnut "give 'em what they want." An oldie, but a goodie. Enjoy.

hotsnack: pr chang and blt miami

I'm deep into my mise-en-place for Thanksgiving today, so I've got no time for creativity. But I do have a little time to be reactionary to news posted elsewhere.

David Chang GQ Man of the Year 2007. Bravo. For those playing along at home, it is worth noting that Momofuku has achieve world domination without a publicist. They do not, nor have they ever, had a PR company. It is simply the accidental, spontaneous, and earnest genius of PR Chang.

True, Laurent Tourondel will open a BLT in Miami in 2008. But that's only half the story. It will be a BLT Steak in the new Betsy Hotel, not the Ritz-Carlton.

And now back to my stuffing.

liquidsnack: hangover preemptive strike

The holiday party season is officially on. For most that means more food, more libations, and more regret the morning after. I was out recently with a friend, when a little after-work drink turned into a tasting menu with wine pairings, then last call at 1AM. She was bemoaning the difficulties she'd have the next day on her early conference call. She wondered how I manage to go out eating and drinking almost every night of the week sans hangover? I explained my simple protocol perfected on the party circuit.

Campari and soda is my last call beverage. Regardless of what alcoholic combinations you've had throughout the evening, the bitters, herbs and bubbles will settle the stomach. Have an alka-seltzer and big glass of water before you go to sleep, they will help your body hydrate and repair during the night. The next morning (or afternoon as the case may be) coffee, more water and one of those Emergen-C vitamin C fizzy drink packets. A solid breakfast/lunch of carbs and protein, like a burger or pasta, replenishes the gas tank. Lastly, make a trip to the gym. It may seem counter-intuitive to exercise when you're exhausted, but it does help to reeve the engine and sweat out the sins of the previous evening. By the time you're done, you should be fresh as a daisy, and ready for another night out.

unsnack: boom box

I am addicted to the boom box at Fred Flare. Makes a nice soundtrack whilst I blog. Get the weekend party started.

tvsnack: project runway choco challenge

Tonight season four of Project Runway starts. To Heidi Klum, Tim Gunn, Michael Kors, Nina Garcia, the Magical Elves, the Dan Cutforth, Jane Lipsitz, Rich Bye, Desiree Gruber, Jane Cha, and all the folks who make the magic, an idea. While watching the edible fashions at the Chocolate Show last Thursday night, I thought it would make a delicious Project Runway challenge. Pair the designers with pastry chefs and have them make frocks with a minimum of 40 pounds of chocolate. I'm not sure if they could do it in the requisite two days, but I'm sure Manhattan's finest and sweetest chefs would love the challenge. Admittedly it's too late for season four, but perhaps season five. More chocolate fashion photos after the jump.   

snackwire.nyc: free cupcake friday

To celebrate their new Wall Street store, Crumbs Bakeshop will give away 1,000 cupcakes on Friday. Press release after the jump.