Advertisements

Meet the Chef: Jimmy Canora of Valentino’s on the Green


Watch the video as Kristen Hess interviews Chef de Cuisine Jimmy Canora at Valentino’s on the Green – the legendary fine dining Italian restaurant in Bayside Queens. The Chef demonstrates his infamous dish Chicken Breast Valentino with Creamy Polenta, Wild Mushrooms, Roasted Spring Vegetables and Madeira Wine Sauce and discusses his background and history as a Chef and Cookbook Author.

Valentino's on the Green

Valentino's on the Green

Valentino’s on the Green is a romantic fine dining Italian restaurant in a beautiful old mansion in a neighborhood rich in history, culture and style. This elegant establishment pays homage to Italian-born silent film legend and former resident, Rudolph Valentino. Valentino was America’s first sex symbol derived from his provocative roles in films such as The Four Horsemen of the Apocalypse (1921) and The Sheik (1921). He helped launch the new era of film and film stars and was one of the most iconic figures of Hollywood. Valentino’s on the Green combines this romantic history and Italian culinary expertise into a one-of-a-kind dining experience.

Giorgio Kolaj & Don Pintabona

Giorgio Kolaj & Don Pintabona

Headed by restaurateur Giorgio Kolaj, and renowned chef and cookbook author, Don Pintabona, who helped Robert DeNiro launch Tribeca Grill in NYC, Pintabona has served as Executive Chef for over a decade. Jimmy Canora, an award-winning chef, also formerly of Tribeca Grill and Delmonico’s; has brought his culinary mastery to Valentino’s on the Green and created an exceptional menu for this gorgeous historical landmark.

Valentino's interior

Valentino's interior

Valentino’s on the Green has several dining rooms inside elegantly furnished with chandeliers, grand mouldings, burgundy leather and mahogany furnishings and large windows. They have a gorgeous outside patio for dining in the warmer months, overlooking a golf course and beautiful park. They serve lunch, dinner and brunch on Sundays and have a spectacular dessert menu as well as a special Mother’s Day brunch annually. Reservations are accepted for private parties in the banquet hall with space for up to 220 guests, and catering is also available.

Start your meal with an Appetizer of fresh seafood including Shrimp or Crabmeat Cocktail, Grilled Octopus and Oysters or an Antipasti platter, soup or salad. Their Pasta is fresh made daily – Braised Short Rib Ragu with Mixed Mushrooms, Ricotta and Rosemary and Sweet Pea Mascarpone Ravioli or Lemon Tagliatelle Frutti Di Mare are just a few of their popular selections.

For Main Course, Valentino’s offers classic entrees such as Veal Marsala, Chicken Parmesan, Shrimp Scampi, Grilled Swordfish, Herb Crusted Lamb Chops, Steaks, Pork Braciole “Valdostana”, and their infamous Chicken Breast Valentino, stuffed with Fontina Cheese, Prosciutto and Spinach cooked in a buttery Madeira wine sauce with mushrooms and served with luscious creamy polenta and grilled Spring vegetables (recipe below). Last but not least they have an amazing dish of Spicy Chili Glazed Lobsters, with Spring Onion and Bay Scallop Risotto, Asparagus and Brandied Lobster Sauce that is out of this world.

Appetizers range from $8-29, Soups and Salads range from $7-$13 and Dinner Entrees range from $16-49. They offer a $24 Three Course Lunch Prix Fixe and Mother’s Day Brunches run at $49.50 per person. Reservations are accepted and recommended via phone or OpenTable.com.

Chicken Breast Valentino

Chicken Breast Valentino

Chicken Breast Valentino

Ingredients

6 boneless chicken breasts, pounded ¼” thin
1 c Seasoned all purpose flour
¼ c unsalted butter
¼ c extra virgin olive oil
½ c Madeira wine
1 c chicken stock, as needed
1 c veal stock, or low sodium beef broth, as needed
6 slices Prosciutto Di Parma, thinly sliced
6 slices Fontina cheese, thinly sliced
3 tbsp Parmiagiano Reggiano, grated
6 fresh Sage leaves
1 c cooked mixed mushrooms, (Oyster, Portabella, Crimini & Shitake)
1 small leek, white part only, diced and blanched
2 c cooked polenta, (Mascarpone, Parmesan, Chicken stock, Cream)
2 c roasted Spring veggies (baby zucchini, patty pan squash & baby carrots)
¼ c fresh chopped parsley, garnish
6 springs fresh thyme, garnish

Method

Season and lightly flour chicken breasts, shaking off excess flour.

In a large skillet over medium heat, add the olive oil/butter, 2 tbsp at a time and when butter starts to foam, add the chicken breasts in batches, sauté until lightly browned about 2 minutes per side. Remove and set aside, and repeat until all chicken is cooked.

Increase the heat and add the mushrooms and leeks and sauté until the release of their liquid and start to crisp, about 1 minute, then add the Madeira wine and simmer to reduce to ¼, adding in the stock along with some more butter, salt and pepper.

Reduce heat to very low and top each chicken breast with a slice of prosciutto, sage, Fontina and sprinkle with grated Parmesan cheese.

Return to the skillet until the cheese melts and chicken is warmed through.

Serve with hot polenta and roasted Spring vegetables and sauce each plate with the Madeira Mushroom sauce. Garnish with fresh chopped parsley and a spring of fresh thyme for garnish.

Serves 6.

View the Menu

Valentino’s on the Green
201-10 Cross Island Parkway
Bayside, New York 11360
718 352 2300
www.valentinosnyc.com

Advertisements

Meet the Chef: An interview with Chef Andrew Whitney, dell’anima


Watch the video of a behind the scenes interview with myself and Andrew Whitney, Chef de Cuisine at dell’anima, a charming and popular Italian trattoria located in Greenwich Village, NYC, as he talks about his culinary background and shows how to prep his signature dish, “Chicken Diablo”.

dell’anima, meaning “of the soul” in Italian, is an upscale, intimate Italian restaurant opened by Gabe Thompson of Del Posto, and Joe Campanale of Babbo in 2007. The open kitchen is a cool feature of the space, set right behind the bar and dining room with full view of their Chefs cooking in action. The artwork and photography on the walls is created by Partner and Photographer Jamie Tiampo.

The menu is elegant and hearty, featuring a variety of unique Italian pasta dishes and grilled vegetables, a bruschetta bar, antipasti and salads, seafood, chicken and steak dishes and a offers a robust Italian wine selection. Having gained status as 3 Star Certified Green Restaurant ®, dell’anima uses mainly local and sustainable ingredients and buys from local food producers.

Rustic dishes with a Tuscan influence are the focus of their cuisine. Most entrees, pastas and salads are infused or served with fresh grilled vegetables, herbs and spices in unique combinations to stir up the palate. Pappardelle with Wild Boar Ragu, Sweetbreads with sunchoke puree, rhubarb and scallion, and Charred Octopus with rice beans, chorizo and chicories are just a few of their unique dishes that set them apart from the traditional Italian places in New York. Always delicious and standard fine cuisine prices for New York standards at $16-30 for pasta and entrees, $10-18 for antipasti and bruschette for $5-15.

View the Menu

dell’anima restaurant
38 8th Avenue
New York, NY 10014
212.366.6633
www.dellanima.com 

Going Bohemian at The French Spirits Soiree


Watch the video of Kristen with eDiningNews.com covering the festivities at The French Spirits Soiree at the Astor Center, a fun and lively cocktail event held by The Dizzy Fizz.

The French Spirit Soiree

With over 300 guests at the event, we experienced the hedonistic era of turn of the 20th century France, filming and interviewing the guests and spirits vendors, all the while sampling delightful Belle Epoque-themed cocktails, punches, absinthe and spirits in this surreal Parisian bohemian environment. The event featured live vintage jazz music, street artists, painted clowns and a risqué burlesque dancer – all reminiscent of the romantic, glamorous lifestyle of the Parisian art nouveau era. There were plenty of noshes to go with our French Spirits with cheese trays from Murray’s Cheese and rustic bread by scratchBREAD.

A special nod to all of the spirits sponsors that made the night complete: Lillet, Tariquet Armagnac, Pernod Absinthe, Ricard Pastis, Benedictine, Cointreau®, Rémy Martin 1738® , Noilly Prat, G’Vine Gin, June Liqueur, Bonal, Dolin, and St-GermainÀ votre santé!

French Spirits Soiree photos

Photos by John Walder & Gabi Porter

Here are some drink recipes from the event (and for more of them check out SpiritsSoiree.com)

La Vie en Rose
1 oz. Ricard
½ oz. simple syrup
4 raspberries
G.H. Mumm Champagne
Muddle raspberries with syrup. Add Ricard, and shake with ice to chill. Strain into a Champagne flute, and top with Champagne.

Cointreau® Basil Lemonade
2 oz. Cointreau®
5 basil leaves muddled
½ oz. fresh lemon juice
2 oz. soda water
Muddled basil with fresh lemon juice, add Cointreau®, shake and strain over fresh ice. Top with club soda. Garnish with leaf of basil.

The St-Germain Cocktail
2 parts Brut Champagne or Dry Sparkling Wine
1.5 parts St-Germain
2 parts club soda
Add Brut Champagne, then St-Germain then club soda to an ice filled Collins glass and stir until completely mixed. Garnish with a lemon twist.

Avant
2 oz. G’Vine Floraison Gin
.25 oz. L’Esprit de June
.5 oz. lemon juice
5 green grapes
3 oz. tonic
Muddle grapes and basil. Add all but tonic and shake. Strain over ice in a tall glass. Add tonic and stir. Garnish with a basil leaf and grapes.

French Spirits Soiree at Astor Center

Photos by Kristen Hess

See more photos from the event by Gabi Porter on Metromix, and by John Walder on Facebook.com/TheDizzyFizz.

Artful Gourmet on ABC News!


Food Styling & Photography story – ABC News

ABC News Picture Perfect

Watch the video as Lauren Glassberg from ABC News interviews Kristen Hess, ICE instructors and students on their experience at Institute of Culiary Education’s Food Styling and Photography course. CLICK THE VIDEO OR LINK TO VIEW

READ THE FULL STORY HERE

http://cdn.abclocal.go.com/static/flash/embeddedPlayer/swf/otvEmLoader.swf?version=&station=wabc&section=&mediaId=8057068&cdnRoot=http://cdn.abclocal.go.com&webRoot=http://abclocal.go.com&configPath=/util/&site=

Artful Gourmet Meets the Chef: Tavern on Jane


Behind the Scenes with Chef Michael Stewart

Meet Chef and Owner Michael Stewart from Tavern on Jane in the West Village in NYC with an in-depth, close up interview as Kristen interviews Michael for eDiningNews about his background and how Tavern on Jane all got started. They also discuss their menu and some of the cool things going on at this trendy neighborhood tavern, adored by locals and a first choice visit for tourists alike.

Tavern on Jane, located on the corner of 8th Ave and Jane Street in the West Village, is not just your average neighborhood tavern or pub. In fact it’s a one of a kind, fun and cozy place with amazing food and local brews in a warm and inviting atmosphere.  Once you visit this special place, you’re sure to become a regular fan too.  Michael Stewart and his partner Horton Foote Jr. know most of their customers by name, many of whom have been regular patrons for the past decade or longer!

As soon as you enter, you’ll feel a buzz and excitement in the air and are welcomed with a fireplace which enhances the cozy atmosphere of the bar area in front. There are tables for dining in front near the bar extending to the back (which are normally packed full on a weekend night) and a private room in the back for a more intimate dining experience or small dinner party. The beer and wine selection is impressive, including domestic and local brews and imported wines from Italy, New Zealand, Spain and more. Stop in for a great Brunch on Sunday -all Brunch specials are served with muffins, fresh fruit, coffee and a drink (mimosa, bloody mary, screwdriver or draft beer) for only $15!

They offer a wide variety of New American style dishes and gourmet pub fare – all of their Soups are made from scratch, and the selection of Appetizers and Starters is endless – my favorites are the Jerk Chicken Wings, Fried Calamari, Ahi Tuna Hand Rolls, and Chicken Fingers with BBQ and Asian Dipping Sauces. Try their homemade Chili and Hand Cut French Fries with a gourmet burger made with the freshest and premium ground chuck or buffalo meat, seasoned perfectly and cooked to your liking. (They claim to have one of the best burgers in town!) If you’re in the mood for some other gourmet pub fare, try their Carolina Pulled Pork, Chicken Pot Pie or Beer Battered Fish and Chips with a side of homemade Cole Slaw.

Their Chef inspired Dinner Entrees are impressive as well including Mussels in Wine and Fresh Herbs, Pan-Roasted Pork Chops, Roasted Chicken, Chicken Quesadillas with Black Beans and Rice, grilled Sirloin Steaks, Sesame Crusted Yellow Fin Tuna or Blackened Filet Tacos (to die for!). There is a Daily Special every day of the week – you must try the Tavern Pizza on Wednesdays and Italian Meatloaf on Wednesdays! Whatever your appetite calls for there is always something on the menu – they have unique Pasta dishes, Oyster Po Boys, delicious Seafood Risotto, sauteed and roasted vegetable sides and a variety of great salads. And if your sweet tooth is calling, stop in for a flaming Bananas Foster or a Molten Lava Cake that will knock your socks off!

View the Menu

Tavern on Jane
31 8th Avenue (Corner Jane & 8th)
New York, NY 10014
646.736.1873

Tavern on Jane Website

Facebook: http://www.facebook.com/TavernOnJaneNYC

Twitter: @tavernonjane

El Espíritu de Cartagena


Video: The Spirit of Cartagena, Columbia

Cartanega

Video shot and edited by David Sciascia, Creative Director

Watch the full video here

This is a gorgeous video created and edited by the talented David Sciascia, a brilliant Creative Director living in NYC, originally from New Zealand.  The video was shot in Cartagena, Columbia when David visited for three weeks to learn Spanish and decided to capture the essence of this village through interviewing local subjects to tell the story. His narrator and main subject Mario Diaz, tells his personal story and experience of Cartagena, and takes you through this magical place. The video displays its beauty and unique character through nature, local residents, artisans and food vendors, back streets and architecture to truly represent the “Spirit of Cartagena”. The footage and music are raw and refined, yet authentic, and will make you want to experience Cartagena for yourself!

Find out more about David Sciascia and his work on LinkedIn or Facebook

Blog Stats

  • 22,468 hits

Calendar

October 2017
M T W T F S S
« Jul    
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

MyFreeCopyright.com Registered & Protected

MyFreeCopyright.com Registered & Protected

Ad Free
%d bloggers like this: