First Fridays Event At The Institute Of Culinary Education Kicks Off With "NYC Legends In The Making"

Enjoy a delicious evening with NYC’s top tastemakers while indulging in tastings of dishes and drink pairings served during the cooking demos.

The First Fridays event at the Institute of Culinary Education (ICE) features a collaborative culinary demonstration by some of NYC’s most celebrated chefs, mixologists, sommeliers, beer- and spirit-makers, and ICE’s leading educators. The evening is the perfect opportunity to learn new recipes and cooking techniques, while hanging out with some of NYC’s top tastemakers.

Coffee Cured Salmon

Presented by James Briscione, the ICE Director of Culinary Development, the Coffee Cured Salmon is seasoned with kosher salt, granulated sugar, ground coffee, and lemon zest. The dish is served with flatbread brushed with oil and dusted with Soom Soom Spice, cream cheese, shaved cucumbers and radish, and fresh dill.

Indian-Spiced Crab Cakes

Presented by Garrett Oliver, James Beard Award-winning Brewmaster of Brooklyn Brewery, the Indian-spiced crab cakes highlight sweet lump crab meat, curry, and jalapeno that are perfectly complemented by the malts and hop character of Brooklyn East India Pale Ale.

Spiced Olive Oil Cake with Labneh and Og Caramel

To end the evening on a sweet note, Lior Lev Sercarz, the master spice blender, author, and owner of La Boite, whipped up dense spiced olive oil cake with creamy, rich labneh and a drizzle of caramel.

A Cozy Italian Restaurant In Midtown Manhattan Serves Classic Italian Cuisine

At Mozzarella & Vino, diners can enjoy a menu that reflects the simplicity of authentic Italian ingredients.

Classic Tasting

The Classic Tasting of Buffalo mozzarella, buffalo provola, and burrata is the perfect sampler to try all the delicious mozzarella. Served with cherry tomatoes, the tasting features creamy, melt-in-your-mouth burrata, smoked cheese, and fresh mozzarella.

Seafood Salad

Featuring fresh calamari, mussels, and shrimp, the seafood salad is served over organic frisee and arugula with extra virgin olive oil, lemon, and parsley dressing.

Ravioli of the Day

The homemade ravioli of the day featured perfectly cooked and prepared ravioli stuffed with generous amount of creamy ricotta cheese in marinara sauce.

Lasagna of the Day

In between the layers of pasta is sweet pork sausage and mushroom in this savory, hearty oven-baked lasagna.

Slow Braised Lamb

Two pieces of tender, slow-braised lamb in red wine and organic vegetable sauce sits atop creamy mashed potatoes in this satisfying entree.

Tiramisu

The tiramisu is an absolute must. The dessert consists of layers of coffee-soaked cake and mascarpone cream topped with cocoa dust and served with a dollop of dark chocolate and white sauces.

Dark Chocolate and Almond Cake

Having the texture and density of brownie, the rich dark chocolate and almond cake with powder sugar on top is served with a scoop of creamy pistachio gelato.

Upscale Restaurant TBar Steak & Lounge On The UES Of NYC Delights Savory And Sweet Tastes

Nestled in NYC’s Upper East Side neighborhood, TBar Steak & Lounge is an upscale American restaurant featuring a delicious savory menu that consists of steak, seafood, and burger, as well as mouthwatering dessert menu of sundaes and apple cobbler.

Yellowfin Tuna Tartare

The fresh yellowfin tuna is seasoned with soy, ginger, and sesame oil and topped with crispy chips, a side of frisee salad, and toasted baguette.

Pizza Margherita

Simple yet perfectly executed, the Pizza Margherita features super thin and crispy dough topped with copious amount of cheese and tomato sauce.

Guacamole

Perfect for sharing, the guacamole at TBar includes chunks of fresh avocado, cilantro, tomato, and onions with a kick of spice. The guacamole is served with a side of chips and crudites of celery and carrot sticks.

Aged NY Strip

The certified Black Angus Aged NY Strip is seasoned with kosher salt and black pepper, and comes with three different sauces: bearnaise, poivre, or steak sauce. The steak is lean, tender, and juicy all at the same time with crusty exterior full of flavors.

Crusted Tuna

The tuna - raw in the center and cooked on the outside, is crusted with a medley of sesame seeds. The tuna is served over a bed of seaweed salad and soy sauce with pickled radish in the center.

Crispy Long Island Duck

Sitting on top of sweet potato mash and orange glaze are two pieces of juicy, tender duck legs with perfectly crispy skin.

Strawberry Sundae

This dessert is every strawberry lover’s dream. Creamy strawberry ice cream is sandwiched in between moist shortcake and served with fresh strawberries, meringue, and whipped cream.

Warm Apple Crisp

The warm apple cobbler featuring sweet, crispy granny smith apple pieces and crusts is topped with a scoop of vanilla ice cream drizzled with caramel sauce.

The Charming Grand Tier Restaurant At The Metropolitan Opera Offers Phenomenal Sunday Brunch Service

The Metropolitan Opera House began offering brunch service at the Grand Tier Restaurant in December - don’t miss out on this amazing experience, which also includes a recital by a member of the Met’s acclaimed Lindemann Young Artist Development Program.

Crab Cake

The crab cake, made with lump crab meats, has crispy exterior and it topped with creamy, charred corn remoulade and micro greens. The crab cake sits on top of rich corn emulsion drizzled with basil oil.

Cauliflower Veloute

The rich, hearty cauliflower veloute is poured at table side over a bowl of crunchy croutons, microgreen, and fish roe. The veloute is the perfect way to warm your heart on a cold winter days.

Whipped Ricotta & Figs

Perfect for sharing, this item highlights creamy, whipped ricotta and figs topped with housemade duck prosciutto with Anson Mills farro, 12-year balsamic, and olive oil.

Classic Smoked Salmon

Smoked salmon lovers, rejoice! The Classic Smoked Salmon plate features all the essential accoutrements (creme fraiche, egg yolk, egg whites, onions, radish, capers, radicchio) to highlight the thinly sliced, perfectly smoked pieces of salmon with housemade rye-sesame crisp.

Wild Mushroom Risotto

Made with Carnaroli rice, the Wild Mushroom Risotto is cooked in rich porcini broth with truffle butter, and topped with microgreens, pepper, and sprinkles of Taleggio cheese.

Lemon Ricotta Pancakes

A generous stack of fluffy lemon ricotta pancakes are topped with a dust of powdered sugar, huckleberry compote, and ricotta with lemon zest for the perfect sweet layer to your brunch.

Chocolate Mousse Cake

The dense and rich dark chocolate mousse with peanut nougatine in the center is served with salted caramel cream and candied peanuts.

Baked Alaska

Covered in smooth toasted meringue, the Baked Alaska is a double play between creamy vanilla ice cream and raspberry sorbet with angel food cake and lemon creme anglaise as the base.

Trendy Italian Restaurant In SoHo With French Riviera Ambiance Hits The Spot

Nestled in NYC’s trendy SoHo neighborhood, Mamo Restaurant offers chic French Riviera vibes with Italian classics that range from pasta to pizza.

Peperoni Dolci Grigliati Con Farcia Al Tonno

The thinly sliced, grilled red and yellow peppers are stuffed with generous amount of tuna salad. The stuffed peppers are rolled into bite-sized pieces and served over a bed of greens.

Spaghettoni all’Amatriciana

This classic spaghetti dish features al dente spaghetti with crispy bacon, hearty tomato sauce, and topped with pecorino cheese.

Rigatoni all’astice

An absolute must for a lobster lover, this pasta dish (usually made with penne pasta, but decided to substitute for rigatoni) has rich, lobster-based tomato sauce. The dish is served with chunks of lobster meat and a whole lobster tail.

Affogato Alla Vanglia Con Fagile Calde

Thought you knew all about affogato? Well, think again! This reinvented affogato at Mamo features two scoops of vanilla ice cream with steaming hot strawberries.

Cheesecake Alla Lavanda

The rich, dense cheesecake at Mamo NYC has wonderfully crunchy, granola-like crust. Topped with slices of fresh strawberries, the cheesecake pairs perfectly with the strawberry sauce on the side.

NYC’s A.G. Kitchen Fuses Tantalizing Flavors Of Latin American And American Cuisines

Located in NYC’s Upper West Side, A.G. Kitchen features a delicious blend of Latin American and American cuisine by celebrity chef Alex Garcia.

CRISPY CALAMARI

Served over thinly sliced cucumbers, the Crispy Calamari is the perfect appetizer to start your dining experience at A.G. Kitchen. Just out of the fryer, the piping calamari is tossed in sweet Dominican honey glazed and topped with sesame seeds and organic sprouts for an extra crunch.

BRAISED SHORT RIBS AREPA

On top of crunchy, crispy sweet yellow corn cake is a generous serving of tender, braised short rib. The delicious arepa is finished off with sour cream, pickled onions, tomatoes, and arugula.

GARCIA’S SEAFOOD “PAELLA”

You will feel like being under the sea when presented with the Garcia’s Seafood Paella. This visually striking dish is topped with generous portions of seafood, including lobster tail, mussels, clams, and shrimp, as well as chorizo and chicken sautéed in saffron rice with peas, peppers, and other vegetables.

SAMBA CHICKEN

Served on a silver tray with two different sauces, the Samba Chicken is marinated for 24 hours in dry charcoal rub. This juicy, Brazilian style chicken is accompanied by honey glaze and A.G. Spicy Mojo sauce, and comes with a side of veggie or starch that ranges from asparagus and mashed potatoes to mushrooms and tamales.

BANANA MANIA

No matter how full you are, you still need to order dessert at A.G. Kitchen. The Banana Mania features two thick slices of warm banana walnut breads with caramelized banana and topped with vanilla ice cream, whipped cream, a drizzle of caramel sauce, and powdered sugar. Heaven in your mouth!

TRADITIONAL FLAN

The rich Traditional Flan made with condensed milk is sweet and moist. Topped with fresh strawberries and mango, the flan is served with a side of whipped cream for additional sweetness.

Divine Presidential Palates Dining Experience At Delmonico’s Restaurant In NYC

In honor of the upcoming election, Delmonico’s Restaurant is offering a special menu - Presidential Palates – in collaboration with former Executive Residence White House Chef John Moeller (Clinton & Bush Sr & Jr.) and Delmonico’s Executive Chef Billy Oliva.

Delmonico’s Presidential Palates

The famous Delmonico’s Restaurant in NYC is honoring this year’s epic race to the White House by hosting the “Presidential Palates” menu, which is inspired by Executive Chef Billy Oliva’s mastery of Delmonico’s US Presidents historic menus and Chef Moeller’s Dining at the White House—From the President’s Table to Yours award winning cookbook.

Crab “Flake” À La Newberg

Served to President Teddy Roosvelt on his birthday at Delmonico’s, the Crab “Flake” À La Newberg included two pieces of juicy, succulent king crab meat that have been crusted with cornflake and pan-fried. The dish is accompanies by crispy crab cake topped with ossetra caviar and micro greens.

Grilled Shiitake Mushrooms

The cylindrical Grilled Shiitake Mushrooms, served during the Bush Administration at the White House in honor of the Prime Minister of Italy’s visit, highlights layers of Jonah crabmeat and herbs with gruyere cheese. The plate is drizzled with roasted red pepper sauce for additional flavor.

Kennedy Clan’s Turkey À La King for Two

While the name of the dish suggests it should serve two people, the Kennedy Clan’s Turkey À La King for Two is enough to feed a whole family. On top of juicy, tender turkey are generous portion of chanterelle mushrooms, sweet peas, and charred peppers in rich tio pepe cream sauce. Enjoy the dish with a side of al dante, herbed pappardelle. The dish was served to President John F. Kennedy at Delmonico’s.

Potus Rice Pudding & Baked Alaska

The smooth, velvety Potus Rice Pudding (background) with lavender essence, peach compote, and pistachio sponge was inspired by President Jefferson. Delmonico’s signature Baked Alaska Underneath the beautiful meringue of Delmonico’s signature Baked Alaska lies moist walnut cake, apricot jam, and banana gelato.

Experience The DOVE Chocolate Journey From Bean To Bar With Its Partnership With CARE

Together, DOVE Chocolate and CARE will empower female farmers in Cote d’Ivoire

Mars Company, which produces DOVE Chocolate, recently pledged a donation of more than $1 million to CARE, a leading humanitarian organization fighting global poverty, to empower female farmers in Cote d’Ivoire where cacao beans used to create DOVE Chocolate are sourced. Together, DOVE Chocolate and CARE provide on-the-ground training and support to provide more opportunities, financially and socially, for women to advance their role within the community.

For its launch event, guests enjoyed an elegant West African-inspired dinner by Ivorian-born Chef Morou Ouattara while engaging with cultural performances and learning about DOVE Chocolate’s partnership with CARE promoting women’s empowerment in Cote d’Ivoire.

The family-style appetizer included palm-fried plantain with onion, garlic, scallion, jalapenos, and ginger; black-eyed pea fritters, which were made with onions and chili and filled with DOVE chocolate, and medium-rare lamb chops garnished with fried onions, smoked paprika, and coriander.

For Course 1, guests indulged in sweet butter poached lobster tail & claw atop tapioca risotto, seaweed, white melon seed sauce, and sriracha pearls.

The main entree - curry crusted cornish hen - was pleasant to the eyes and the mouth. A block of creamed corn shaped like honeycomb was accompanied by juicy cornish hen topped with toasted banana and maple-cocoa glaze made of DOVE Chocolate blueberry juicy infused with cranberries and vanilla flavored cashews.

The dessert had multiple layers of deliciousness. On top of nutty banana bread were two slices of charred bananas on top of chocolate pudding made with DOVE dark chocolate. On the side were crunch maple granola with banana gelato.

From Appetizer To Entree To Dessert, Here Are Every Shareable Items To Enjoy At Mr. Chow

Enjoy an authentic, family-style Chinese dinner at the iconic Mr. Chow, which boasts 7 locations around the world from NYC to Las Vegas to London. Mr. Chow recently unveiled three of its famed sauces - Fiery, Hoisin and Chile - that the fans of Mr. Chow can purchase and cook at home.

APPETIZER

1. Fresh Clams with Rice Cake 

Delicate yet plump baby clams in shells are sauteed with bite-sized slices of chewy glutinous rice cakes and Shepherd’s Purse greens in thick oyster sauce. The perfect dish to entice your appetite!

2. Shanghai Little Dragon

Place the piece of the soup dumpling on a spoon, poke a little hole, and let the juice seep out. Inside the delicate skin of the dumplings, you will find hearty broth and meat that warms your soul.

3. Pot Stickers

As delicious as they are beautiful, these pan-fried pot stickers - either filled with meat or vegetables - have perfectly crispy exterior with chewy interior. On top of the pot stickers are crunchy chips that taste like potato.

ENTREE

4. Dressed Dungeness Crab

Lump Dungeness crab meat taken off the shell are gently folded into a cloud of egg whites in this unique, fluffy dish. Mixed in with thick, gravy-like white sauce, eating this dish feels like floating on a bed of cloud.

5. Gamblers Duck

Tender and crispy duck is served with steamed pancakes, plum sauce, and julienne cucumber and scallion. The duck has beautifully crispy skin with juicy meat. This DIY dish is fun to prepare and even more delicious to eat.

DESSERT

6. Chocolate Lava Cake

Every chocolate lover’s dream, this dessert has everything to satisfy your sweet cravings. The warm, moist chocolate cake is filled with indulgent fudge that flows out like lava. The cake is topped with a scoop of rich vanilla ice cream that you can enjoy with the chocolate swirl on the plate.