First attempts to produce major festivals rarely go this well. The inaugural Harlem Eat Up proved what is possible when committed chefs and the community come together and invest professional resources — and lots of their own time to make a big event happen.
Harlem Eat Up is a four-day series of special meals, workshops, chef talks, and tastings celebrating the renaissance of culinary arts in Harlem. In the years since Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard near 125th Street, a long list of restaurants have followed.
The centerpiece, called the Harlem Stroll, consisted of tasting events on both weekend afternoons. Some of Harlem’s top-rated restaurants offered samples, along with dozens of beer and wine samples.
On the demonstration stage, chef Aaron Sanchez joked that he learned about herbs in Morningside Park when he was a teenager in the neighborhood. A lot has changed In those 20 or so years, including that Sanchez is a Food Network star, co-owner with John Besh of Johnny Sanchez in New Orleans and Baltimore, and chef/partner of Paloma, in Stamford, Ct.
Fans of television food shows had plenty to satisfy their cravings. Throughout the afternoon, some of the most familiar faces from television kitchens were visible and accessible. Daniel Bouloud walked around, while Scott Conant and Alex Guarnaschelli were part of the peanut gallery as Sanchez performed a cooking demonstration emceed by Samuelsson.
“Why does it always have to be white beans,” declared Samuelsson as Sanchez pureed beans with fish to make a version of brandade. The two bantered back and forth with good-natured jokes about each other’s ethnic and culinary background, but they saved their biggest barbs for chefs who weren’t there. Clearly, it was all in good fun.
Next year likely will be even better, but this was a fabulous start.
This Middle Eastern street food vendor demonstrates one of the most impressive frying techniques I have seen. Watch him in this video to see him craft perfect little balls of fried dough (which a Jordanian friend of my calls “floats”) and flips them into the fryer from a distance. Fun to watch, and probably fun to eat.
بالفيديو: أسرع وأمهر صانع “عوامة” في الأردن
Posted by Alghad Newspaper on Monday, March 2, 2015
Thanks to my friend Primo for help translating and understanding the original post.
Karen Greene has a passion for preserving these receptacles, according to an article in Crain’s New York Business about her photography of Art Deco mailbox masterpieces.
So glad to see my neighbor Karen Greene doing good work like this — and getting recognized for it.
A clinical psychologist, she is also an amateur photographer with a passion for documenting the city’s Art Deco mailboxes. Last year, Art Deco Mailboxes, the book she co-wrote featuring her pictures, was published by W.W. Norton, and she’s now speaking to New York art aficionados about the cultural importance of century-old letter receptacles.
‘Karen has done a marvelous thing by focusing attention on something we see all the time but don’t really think about anymore,’ said Roberta Nusim, president of the Art Deco Society of New York.
Also check out the book that includes Karen’s photographs:
Half the fun of cooking poultry using the “spatchcock” method is being able to say that funny word. But it’s also a truly awesome method to cook chickens, and, as Mark Bittman has advocated since 2002, can be used to cut turkey roasting time from several hours to less than one. That can transform Thanksgiving as we know it.
Spatchcocking is simply a technique in which a chicken or turkey is butterflied by removing the back bone, so it can lay flat on a grill or roasting pan. Eliminating the bird’s cavity eliminates the biggest challenge when roasting a turkey or chicken, because it enables the heat to be more carefully controlled and not wasted on the vacant space. (Stuffing a turkey reduces the variability, too, but extends cooking time and also creates some food safety issues if the temperature isn’t monitored carefully.)
Here are a couple of resources to learn about spatchcocking turkey and how to do it:
- How to Cook a Spatchcocked Turkey on Serious Eats, includes a good video demonstration.
- Mark Bittman’s original 2002 recipe or his 2008 video, that makes it super clear how to do and how easy it is.
- An excellent article on Quartz.com: The story of spatchcocking and how Mark Bittman changed Thanksgiving forever.
From the Quartz.com article comes this interesting graph from Google, showing the frequency of searches for the term “spatchcock” over time: