Wednesday, September 3, 2014
I'm Baaaaaaaccccccckkkkkk!!!
After a 5 year hiatus I have decided to pick back up where Eating Brie left off....eating! In the past few years I have been through A LOT of life experiences. I've moved to Brooklyn and have had a plethora of work experiences. I was the Reservations Manager at Riverpark Restaurant from the very start, then I was in the marketing department for the infamous Valrhona Chocolate. That role was incredible, such a great experience and a job I will never ever regret having. As a pastry chef, one can only dream of working for a company like that.
I have since moved on to an incredible startup, I am now Director of Operations for Bamboo Bites, Tuk-Tuk Go and Gotham Gourmet. We cater fresh and unique Thai food and snacks from Bamboo Bites and Tuk-Tuk Go as well as participate in Brooklyn's own outdoor food mecca, Smorgasburg. If you haven't gone....go! Your stomach and tastebuds will thank you. Look for the green tent and tell them Briana sent you. ;-) Gotham Gourmet is our newest addition, we provide soups and side dishes to gourmet food markets and butchers. It's a great accompaniment to that amazing steak you are taking the time to select at the end of your busy Manhattan day.
So back to what I've been eating...
Toloache, go, just go NOW! I had been complaining that there was no good Mexican in NYC (especially after having experienced Mexican in Cali) and I was proven wrong. My wonderful man looked up Zagat's best of list and found this place. Get the Coconut Mojito, Truffle Quesadilla, Rojo Guacamole, Skirt Steak, and anything with the TJ initials next to it. Those are the signature dishes and we were not disappointed by any of them. I was so full that by the time my enchiladas came, I managed 4 amazing bites and had to throw in the towel. You just want to and have to eat a little of everything.
Cake boxes
Wednesday, November 11, 2009
Tapas girls night out!
Fun girls + tapas + sangria = an awesome Tuesday night.
I learned that I was the only one intoxicated after three glasses of deliciousness, but I’m ok with that. We met at Carrera at 6pm and decided to go next door to Bar Veloce while waiting for the third in our trio. I opted for the chilled, sparkling red wine that claimed to taste like twizzlers and apple on the menu, I tasted neither, but it was still yummy. The bartender was rocking a handlebar moustache that I dug.
Our third arrived shortly thereafter and off we went next door to Carrera for our trip to Spain. They have three fabulous carafes of sangria on the menu, which give you three glasses per each. Why not? Let’s try them all! The strawberry was incredible, the cucumber was refreshing, and the red with cinnamon and cola was rich and flavorful. I slowly sipped around during the meal, trying to pair with the food, but I just kind of suck at wine pairings anyways.
We opted to share and I was so happy we did. Our choices were; Serrano jamon wrapped dates stuffed with marcona almonds (the play on sweet and salty that I love!), patatas fritas with a smokey cumin aioli, and shrimp with chorizo ham (she lucked out and got my shrimp as well since I am not a lover of seafood). The pork belly with sugar and a creamy garlic chickpea sauce (AMAZING), and the eggs in a basket, which was a mini brioche, filled with truffled eggs, Serrano ham, topped with manchego cheese (OH MY WORD!).
Our third was vegan and managed to find some pretty tasty options as well. The roasted onion soup topped with fried artichokes was a luscious, creamy bowl of heaven. The pan con tomate looked delicious as well; it was topped with this melt in your mouth olive oil powder that we all swore was cheese when it arrived at the table.
We all left feeling pretty stuffed. The prices were decent for tapas, we each payed for a carafe of sangria and then split the bill accordingly, my portion was around $30. The atmosphere was dark and romantic, perfect for a date or girls night filled with chitchat. I definitely recommend Carrera for a fun night out. It can be found at E 11th St and 2nd Ave.
The night was filled with some good laughs, wine, food, and girl talk. My ideal Saturday. Yes, for those of you not in the food industry, my weekend is Tuesday and Wednesday, which apparently works out well in NY because people here enjoy going out any day of the week. I love NY!
Saturday, November 7, 2009
Bacon, yummy bacon
Bacon. Oh, how I love thee. I know I’m not supposed to being Jewish and all, yet I put you on and in as many recipes as I can because your flavor brings so much pleasure.
I’m sure you’re thinking that I’m crazy, but I have had a lifelong obsession with bacon. My Mom called me the “Nitrate Queen” growing up because of my fondness of the pork products. Friends will tell you funny memories of me creating what I called the “BBLT” when bacon could not be found. The BBLT consists of the usual lettuce, tomatoes, toast, and wait for it…bacon bits! Yes, I would even resort to bacon bits just to get that wonderful flavor in my mouth.
I have experimented over the years with all sorts of recipes, putting bacon on a peanut butter and banana sandwich with a nice drizzle of honey. Sounds kind of weird, but has become one of my favorite sandwiches. For a little extra punch, sprinkle some cinnamon on there too.
Using my culinary training, I put bacon to the test, I wanted to see how many sweet treats I could manage to squeeze bacon into without getting too weird. After seeing a chef on a favorite food tv channel make chocolate coated bacon I wanted to take that thought to the next level. I made chocolate bacon cupcakes. Yes yes, I know how trendy cupcakes are now and how much everybody loves them, including myself. Basically, I sprinkled cooked bacon over the devil’s food cupcake with fudge chocolate icing…not too bad, but I knew I could do better.
How about buttermilk cupcakes with maple icing and crumbled cooked bacon over it? OH MY WORD, perfection. Just like eating pancakes with maple syrup and bacon. Just about everyone can appreciate that. Except maybe my fiancé, who is more of a sausage patty kind of a guy.
I’ll just make up for that by eating an extra piece of bacon next time.
Sunday, September 27, 2009
My first posting: A simple and delicious smores cake
- 1 Box of Duncan Hines Moist Deluxe Devil’s Food Cake
- Eggs and oil per the box instructions (these are staples, but get what you need if you don’t have it)
- 1 Jar (16 oz.) Marshmallow Fluff (8 oz. should suffice, I always get the larger jar to make fluffernutters afterwards)
- 1 Jar Duncan Hines Chocolate Frosting (classic or chocolate fudge would be best)
- 1 Box of honey graham crackers (generic store brand would be fine)