Bad joke alert: this graffiti is right up our alley!
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A little architectural detail en route to the photo studio via Senior Food Editor Nina Elder.
(Source: instagram.com)
So many delicious desserts to choose from at Daniel Boulud’s Epicerie Boulud! What would you pick? (Photo by Assistant to the Editor-in-Chief, Judi Pena)
RAISE A GLASS TO ELECTION DAY!
Facebook statuses and Twitter feeds are sure to exceed capacity as election results unfurl tonight. So why not take a break from your electronic devices (just this once!) and embrace the political hullabaloo—USA style—at your local bar. Here are 5 New York City bars serving up patriotic drinks in bipartisan options. We’ll drink to that!
· Legal-aged voters can enjoy “Rum-ney” shots at SideBAR or “Barack O-Bombs” at the Village Pourhouse, both $5. Still undecided? Why not try both, just to be safe!
· Looking for “Another 4 Years?” Indulge in the whiskey, blueberry, lemon and lime concoction over at Carmine’s in Midtown. Or if you prefer “The New Guy in Town,” sample that Absolut Cherrykran, cranberry and lemonade-laden beverage.
· Vodka fan? Head to the Library Bar at the Hudson Hotel for “The Donkey,” while bourbon-lovers should sip on the “Mint Romney.” But hey, don’t be afraid to switch sides—this is all in the name of flavor!
· Had a stressful day at the polls? Consider the “USA Martini” at the 40/40 Club. The indulgent mix of Godiva white chocolate liqueur, grenadine, blueberry vodka, vanilla vodka, and blue Curacao will give you a sugar high no matter who wins.
—Colleen Thornhill, Food Editorial Intern
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Call it instagramity—pun intended—but this clever restaurant has figured out a way to capitalize on the foodie photography obsession. Comodo, a three-week old Latin American restaurant in New York, NY has created a hashtag (#ComodoMenu) to pull together their snap-happy diners’ photos to create their Instagram Menu. Not sure what to order, browse the Instagram handle and let your eyes decide. Genius!
—Judith Pena, Assistant to the Editor-in-Chief
Read more:
- Every Day with Rachael Ray’s Instagram Photos
- Top 6 Instagram Photos of the Week: October 12, 2012
- Top 6 Instagram Photos of the Week: Staff Edition
(Source: youtu.be)
Consider us jealous, but according to CHEF SPIKE MENDELSOHN himself, ”My life is basically a tailgate!”
So naturally, Rachael’s buddy has teamed up with Captain Morgan Rum to create a series of tailgate & holiday worthy food & drink recipes to be posted on their Facebook page. We caught up with the Top Chef star to chat his recipe creation process, 3 must-have tailgating items and thoughts on this year’s Burger Bash!
On creating his recipes: Basically, I just pictured myself as a pirate sailing the Caribbean on my ship and thought “So what would I eat and drink?” This was actually the first time I’ve done anything with drink recipes and it reminded me a lot of developing a food recipe. Crafting the cocktails was all about balance, pairing the sweet, sour and bitter together to make a great drink.
On his 3 Must-Have Tailgating Items: I would say…Captain Morgan Rum, it would definitely spice things up and make them more fun. Then something I can eat with my fingers, probably ribs and corn.
On Burger Bash: This is my fourth year competing and I’m looking forward to it. The first year, I swept it and the second year I repeated the title, so I’ve definitely had some good times there. My third year though, I just couldn’t get Chef Michael Symon to lose. I think events like the New York Food & Wine Festival are always fun. They’re like summer camp for chefs because you get to see so many of your friends.
Stay tuned for more about Chef Spike’s cocktail creations and where he likes to eat when he’s in New York, NY. Until then, good luck to Chef Spike at this year’s NYC Burger Bash! We can’t wait to see what you come up with this year!
—Judith Pena, Assistant to the Editor-in-Chief
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The First Annual Pickle Palooza came to New York City this weekend and it was one sweet (well…really salty!) experience. From super spicy pickles and peppers to teriyaki shrimp balls topped with pickled ginger, I tried them all.
My overall fave—Horman’s Best Pickle’s new dill pickle (a new take on the classic deli pickle) and their brown mustard pickle. My fave food: Rare’s frickle burger, a beef patty wrapped in pickles then fried. And the award for the weirdest (but surprisingly delicious!) treat—a pickle pop, better described as frozen, slushy pickle juice. --Assistant Lifestyle Editor Allyson Dickman
Food for Thought at the Clinton Global Initiative
I was invited by the French Culinary Institute to cook with some of NYC’s most prominent chefs at the Clinton Global Initiative’s “At the Chef’s Table” event last night, where I had the honor of meeting “Iron Chef” Masaharu Morimoto, Marcus Samuelsson and the ex-president himself, Bill Clinton. While I was drawn to the event for the cooking opportunities, I ended up staying to absorb the CGI’s annual awards ceremony, which recognized visionaries like Reverend Christopher Senyonjo, for his advocacy on behalf of Uganda’s LGBT community, and Luis Alberto Moreno, the President of the Inter-American Development Bank, for his leadership in public service.
Similar in concept to the United Nations think tank approach, the Clinton Global Initiative “convenes a community of global leaders to forge solutions to the world’s most pressing challenges.” Founder Bill Clinton’s closing remarks made quite an impression: In terms of global development and success, there’s no doubt that cooperation among nations is a boon. “We’re smarter when we work together,” Clinton said. “But in the process, we [must] find an identity in this new century that [will] reflect the fact that, whether we like it or not, our futures are bound together.”
—Alexa Weibel, Senior Copy Editor
