August 31, 2010
Denise Simmons, Corporate Chef

Continuing with my adventures in NYC…..

So, we finished Saturday night, after hitting three incredible restaurants, with a trip to the Empire State Building.  I’ve been there many times, but never at night to see the city lights of Manhattan.  It is a truly awe inspiring sight, one that I recommend for all!

We slept in a bit on Sunday, then hit the Fancy Food Show.  This was my first trip to that particular show, so was a bit overwhelmed at the sheer volume of fancy foods to see.  After a few aisles, it was clear that olive oil, savory & spicy chocolates, and cheese were represented in abundance.  There were a few more interesting booths as well…I got to see a cashew in it’s shell for the first time, and was introduced to a few great new vegan & gluten free products.  All in all, a very worthwhile, interesting show.

After the Fancy Food Show, we went to the Unfancy Food Show in Brooklyn.  TOTALLY different vibe!  This one more resembled a Rave for food.  Artsy, hippy foodies selling their locally made wares to the live music of a local rock band, while drinking local beer from the well stocked bar.  Let’s just say I had a blast and leave it at that!

For dinner Sunday night, we explored Brooklyn a bit.  The first restaurant (which I hate to admit I picked) was ok. Really nothing to write home about.  But the next restaurant made up for it in spades.  Il Passatore is one of those local mom & pop joints that you have to know a local to know about.  All homemade pasta, and a menu that’s as diverse as it is exciting.  We started with a couple appetizers.  The Vitello Tonnato (chilled, thinly sliced veal loin roast topped with albacore tuna aioli & capers) was INCREDIBLE!  This has been a favorite dish of mine since my first job in the industry way back in 1983. The Mile Away Restaurant in Milford, NH turned me on to it, and I’ve been searching for one as good as theirs ever since.  I found it in Brooklyn!  The Bagna Caoda was almost as good.  The vegetables were roasted, and still warm, so they soaked up the yummy anchovy oil.  Our next course was equally as amazing.  Homemade Butternut Squash Tortelli with Butter & Truffle Oil Sauce…need I say more?  My favorite part was the addition of perfectly square, finely diced bits of butternut squash in the sauce.  It held its shape, but melted like butter on your tongue.  It’s one of the best pasta dishes I’ve ever had.  The tiramisu was pretty darn good too!
 

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