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.

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.

Popular Poké Restaurant Pokéworks Plans Expansions Across The Country

Pokéworks, the first poké ocean-to-counter concept restaurant, is expanding rapidly across the country to offer the delicious build-your-own poké bowls, burritos, and salads made with fresh, sustainable ingredients.

While poké - raw fish salad that originated from Hawaii - appears to be a rapidly growing trend in NYC, the expansion of popular chains like Pokéworks is a testament to the fact that this cuisine is not just a trend, but a fan favorite that is here to stay. Pokéworks specializes in build-your-own pokéworks bowls, burritos, or salads that incorporates fresh fish tossed in sweet and savory sauces over a bed of rice and other toppings.

Pokéworks opened its first location in NYC about a year ago. Located in the heart of Midtown Manhattan, Pokéworks has a long line of customers that stretches around the corner on a typical lunch hour. However, the efficient service and assembly line mitigate the congestion, and the line moves fairly fast.

You can get creative with your own poké, which includes a base (sushi rice, brown rice, or quinoa), protein (everything from fresh ahi tuna to salmon to chicken), flavor (Hawaiian classic salt, umami shoyu, wasabi aioli, just to name a few), and various mix-ins and toppings like cucumber, macadamia nuts, hijiki seaweed, and avocado.

My personal make-your-own bowl featured quinoa as the base with fresh ahi tuna, salmon, and seared albacore tossed in ponzu sauce, and topped with wasabi tobiko, masago, seaweed salad, crab salad, and pickled ginger. For an extra crunch texture, I also added toasted rice puffs and lotus chips. The result? One of the best lunches I have had in a long time!

So what are you waiting for? Head over to your nearest Pokéworks to create your own delicious lunch! Pokéworks is slated to open multiple locations across the country in the coming years, including Seattle, Houston, Chicago, and even Vancouver in our neighbor up north in Canada!

Trust the Chef at Omakase in SF to Guide You Through an Exceptional Culinary Journey of Japanese Cuisine

Regardless of whether you are a local or a visitor in San Francisco, you will want to plan ahead to grab one of only 14 highly coveted seats at Omakase, the hottest Japanese restaurant in town. Just 7 months into operation (the restaurant opened in June 2015), Omakase has already garnered numerous accolades, including a 1-Michelin star and a 3 stars rating from the SF Chronicle.

The menu at Omakase is quite simple: you choose either the Hideaki Omakase ($150) or the Yamato Omakase ($200), whose difference in price is mainly due to the number of courses and the rarity of fish. For both options, you will be guided by the chef as he takes you on a unique journey that highlights the simple yet complex flavors of Japanese cuisine. I opted for the Hideaki Omakase, which included Hideaki Omakase, which included 2 appetizers, 1 sashimi, 10 pieces nigiri, and 1 owan. Some of the highlights include:

Ocean Trout with Vinegar

The lightly fried ocean trout was crispy on the outside and moist on the inside. I loved the contrast between the sharp vinegar and the sweet trout. The greens and halved tomatoes provided a nice variety of textures to the dish.

Maguro (Tuna) and Saba (King Mackerel)

This truly melt-in-your-mouth platter of sashimi featured tuna and king mackerel. Omakase sources most of its fish from the famous Tsukiji Market in Japan. 

Chawanmushi (Egg Custard)

Hiding underneath the sweet egg custard was a piece of steamed, savory mackerel. The grated ginger on top added a kick of spiciness to the custard.

Chutoro (Medium Fatty Tuna)

Slightly less fatty than toro, the chutoro was seared with a torcher right before being served to provide a smokey flavor. It looked and tasted like rare Wagyu beef...but only better.

Japanese Halibut

As though the light, delicate halibut wasn't delicious enough, the chef enhanced the flavor even further by topping it with creamy uni liver and roe.

 King Salmon

Perhaps the most familiar and well-known nigiri, the King Salmon at Omakase had a rich, buttery taste that lasted in my mouth until the final swallow.

Uni with Ebi

The creamy uni was topped with ebi and freshly grated wasabi for an interesting interplay of texture and flavor.

Lobster Miso Soup with Tofu

  
Whereas most Japanese restaurants would start a meal with miso soup, Omakase ended its savory course with lobster miso soup with chives and tofu. 
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Mango Sorbet 

A combination of icy dessert and liquid, this dessert was a Japanese version of affogato or root beer float. Instead of ice cream, you get a scoop of mango sorbet topped with Yuzu. Instead of coffee or root beer, you get rice wine. Combine them together and you have a surprisingly delicious concoction and a refreshing way to end the omakase experience.



Because the nature of omakase is designed to highlight the freshest ingredient of the day, everyone's experience will be different and no single night will be the same - but one thing for sure is that you will certainly leave the restaurant extremely satisfied and wanting to return ASAP to experience the magic of Omakase again.

Fresh, Sustainable Seafood at Scoma's, a San Francisco Dining Landmark at Fisherman's Wharf

Down a nondescript alley in Fisherman's Wharf sits a famed San Francisco dining landmark that has been in operation for 50 years. Scoma's Restaurant - located at its own private dock on the water - specializes in fresh, sustainable seafood. This family-owned and operated restaurant compiles with the Monterey Bay Aquarium Seafood Watch Program, whose mission is to "empower consumers and businesses to make choices for a healthy ocean."

Butternut Squash Soup ($6/cup, $8/bowl)

While an unlikely start at a seafood restaurant, the Butternut Squash Soup is an absolute must. This healthy, vegan option is a creamy puree of butternut squash topped with fall vegetable, lemon zest, and crispy sage with a drizzle of olive oil on top. You will be licking the bowl to get the last bit of this amazing soup.

Spinach Salad ($11) and Beet Salad ($9)

The refreshing duo of the Blomsdale 'Curly' Spinach Salad and the Organic Roasted Beet Salad is the perfect way to ramp up your appetite. The fresh spinach is tossed in aged balsamic vinaigrette with warm, crispy polenta croutons, spring onion tops, garden herbs, and shaved parmesan, while the salt roasted red and golden beets are complemented by creamy avocado slices and orange with a drizzle of aged balsamic and fresh, grated horseradish.

Grilled Wild King Salmon ($34) and Seared Atlantic Cod ($32)

The entrees highlight fresh, local, and seasonal seafood. The Grilled Wild King Salmon is topped with lightly fried, julienne zucchini with sweet corn underneath. The Seared Atlantic Cod features beautiful golden beet salad and micro greens on top with savory wild mushroom reduction at the bottom. 

Baked Soft-Shell Crab Tacos and Amazing Salmon from EVOO Restaurant

It's my personal "rule" to try a restaurant at least once other than during Restaurant Week season because the experiences you get during RW cannot justify the real quality of the restaurant. I visited EVOO Restaurant for Restaurant Week over the summer, and really enjoyed the bluefish entree that I had. I decided to go again, and this time we were seated inside.

EVOO prints a new menu every day (it may or may not serve the same/similar entrees), depending on what ingredients are freshest in the market. My friend went for the Sockeye Salmon ($16), which was served with Corn Risotto, Grilled Zucchini, and Nectarine-Basil Relish. I had a bite of it and it was absolutely phenomenal! The corn risotto was the same recipe as the one used in my bluefish entree from last time. The sweet nectarine-basil relish complemented the juicy, savory salmon extremely well.

I have been craving soft-shell crab for quite some time, so I opted for the Soft-Shell Crab Tacos ($15) with black beans and rice. Instead of having the crab fried, as is done traditionally, I asked the chef if it could be baked instead. Granted that it took forever for my entree to arrive, the result was not disappointing.

The baked soft-shell crab was smothered in slightly spicy, tomato-based sauce that was a bit too overpowering. The crab was layered on top of soft corn tortillas, tomato salsa with cabbage and lots of basil. Yum.

The corn tortilla was lightly toasted for the crunchy taste, but it got soggy really quickly because of water from the cabbage.

The soft-shell crab had plenty of "meat" inside, but it would have been a lot tastier if it was baked in the over for a little longer. I could have waited ;)

The Mexican rice and black beans weren't anything special. Overall, the dish probably didn't taste as good if it had been fried, but hey, I saved a lot of calories. Room for dessert?

Three-Course Sunday Brunch at Upstairs on the Square

The name of the restaurant, UpStairs on the Square, is certainly not a misnomer. This quirky New American restaurant in the heart of Harvard Square offers two floors of dining experience, with each level decked out in unique decorations.

The first floor--The Monday Club Bar--is a casual space with rose-colored bar on the side and purple wood-paneled dining room. From the black and white checkered floor to the artisan chandelier on the ceiling, the Monday Club Bar offers a friendly environment for diners to enjoy their food while soaking in the panoramic view of the Harvard Square right outside the window.

A level above is the UpStairs Soiree Dining Room, "reminiscent of a glowing and colorful jewel-box-like supper club," according to its website. The upscale, exuberant soiree room features round windows facing the park as well as elegant fireplaces at each end of the room. I have heard that a lot of wedding receptions take place in this room.

My first visit to UpStairs on the Square, I dined at the Monday Club Bar on the first floor. Since I went with a group for Sunday brunch, we had a prix fixe 3-course menu. For our amuse-bouche, we received a smorgasbord of pastries, scones, and muffins with a square of butter on the side.

Personally, I am not a huge fan of overly sweet bread, especially as amuse-bouche because it tends to ruin my appetite. The bread basket included coffee cake topped with chopped walnuts, mini blueberry muffins, and cheese scones. My favorite was the coffee cake, and I particularly loved the crunchiness from the walnuts.


After sipping on two glasses of green tea and some bread, the waitress brought our first course: Fruit Two Ways with Market Fruit Salad and Smoothie Shooter. Since I asked for a lactose-free version, I didn't get the smoothie shooter. Quite frankly, I was disappointed because all I got was a plate of some strawberries, raspberries, and lots of grapes that tasted a bit bitter. I expected the chef to make me something fruit smoothie-like without the use of dairy...

This is what the appetizer actually looks like...with the Smoothie Shooter on the side. I tasted a little bit of the smoothie, and it just tasted like lukewarm, liquidy strawberry yogurt. I really wasn't missing much by not having that on my plate!

For the entree, we had a choice between savory and sweet. Of course I chose the former, which was eggs benedict with ham. Again, I took the nontraditional route and asked the waitress if I could substitute ham with something else because I do not eat pork (not for religious reason...I just don't like pork). She said I could choose between the vegetarian-friendly avocado and smoked salmon, and I opted for the latter!

The Smoked Salmon Eggs Benedict & Homefries was quite petite in its portion. There was an ample amount of smoked salmon and well-poached eggs atop two halves of toasted English muffin. I skipped the hollandaise sauce because that plus egg yolk are too creamy for me. The homefries was slightly burnt, but I liked that it wasn't too greasy and had spicy seasonings.

My friend got the Smoked Ham Eggs Benedict. I thought the restaurant could have put more effort into plating...it looked like a mouse had scurried over the plate and spread the homefries apart and nibbled on some smoked ham.

I don't think anyone would be able to consume hollandaise--that thick, yellow sauce--if they watched the process of how it is made. Essentially, hollandaise sauce is just a mix of egg yolk and exorbitant amount of butter.

Only one person on the table opted for the sweet option, which was Old-Fashioned Brioche French Toast with Warm Maple Syrup, Blueberry Compote, and Bacon Strips. I personally can't start the day with sweet food because then my stomach will likely ache for the rest of the day.

Brioche, the type of bread used to make this French Toast, is very high in egg and butter content, which gives it a rich and tender texture. The blueberry compote seemed overly sweet and a bit artificial. I liked how the chef balanced the sweetness of French toast and compote with savory bacon strips.

As though we weren't already stuffed, the waitress brought platters of desserts. We all decided to share the desserts, which began with a trio of Housemade Ice Cream with a Brown Sugar Shortbread Cookie. The flavors of these ice creams were vanilla, chocolate, and toffee. The ice creams were very rich and creamy.

The Zebra Cake, or chocolate layer cake with chocolate ice cream on the side, would appease any chocolate lover's dream. It had three layers of dense chocolate cake with caramel frosting and topped with dark chocolate ganache. The cake was a bit dry, but the chocolate ice cream on the side helped to moisten it.

Finally, the special dessert that I ordered was a trio of Sorbet. The flavors were watermelon (by far my favorite!), raspberry, and orange. Sorbet was the best way to finish off a meal because it left a very refreshing mark in my mouth. Yum!