Marie Fromage

It’s the Bee’s Knees – Jazz Age Lawn Party on Governors Island

One of the best New York City summer events around is the Jazz Age Lawn Party on Governors Island. The bi-annual picnic, now in its sixth year, is organized by Michael Arenella & His Dreamland Orchestra who is also featured as the main event.

Period costume is optional, but many folks went all out and donned their 1920s glad rags.

There were vendors hawking vintage clothes and jewelry, food (overpriced and lines were long so it’s best if you bring your own) and beverages – soft drinks and beer, along with St-Germain Elderflower Liqeur, a refreshing & boozy alternative.

 

 

 

 

 

 

 

 

 

 

But star of the show was the music! Michael Arenella & His Dreamland Orchestra featured a big band playing vintage jazz age dance music that made it hard to sit still. 

Another crowd pleaser was the Brooklyn-based sassy ragtime jazz of Gelber & Manning that really got the group on their feet.

Seriously good times and here’s something I learned – there is actually a jazz age scene going on in the city.  I was aware of a couple of bands that specialized in fun old-timey tunes (check out The Two Man Gentlemen Band, The Lucky Dogs, and Lauren Ambrose & The Leisure Class to name a few) but there is an entire vintage party circuit one could plug into. Turns-out there are a number of people who would rather party like it’s 1923 and here's a sampling (Wit's End, Gypsy Jam, The Champagne Riot). Who knew?

Now beat it four-flusher, I’m cutting a rug with my baby.*

Click here for more information about the Jazz Age Lawn Party.

 *(To help you fit-in when you hit the parties, here's a handy guide to jazz age slang)

 

 

 

 

 

 

 

Copyright © 2007-2012 Marie Fromage All Rights Reserved; Photos by Marie Fromage except where noted.

Peter Case

Fans of roots rock should reacquaint themselves with Peter Case. Case first gained prominence in the early 80’s with the band The Plimsouls (remember the tune “A Million Miles Away”?) and went on to make his mark as a first rate solo artist. Peter Case expertly blends rockabilly, blues, folk, new wave and pop influences into songs that pack a rollicking emotional punch.

 

He’s currently on tour to promote his most recent album “Wig!” and an evening at his show is an evening well spent.  If you are a fan of artists such as Lucinda Williams, Steve Earle, Dave Alvin and even acoustic Bruce Springsteen you will love Peter Case.

www. petercase.com

Recommended songs (there are many, so here’s just a few):

* “New Old Blue Car” (from the album “Wig!”)

* “Ice Water” (from the album “Thank You St. Jude”)

* “I Shook His Hand” (from the album “Peter Case”)

* “Ain’t Gonna Worry No More” (from the album “Let Us Now Praise Sleepy John”)

* “House Rent Party Tonight” (from the album “Wig!”)

 

 

 

 

 

 

Bites: Not Your Mamma’s Grilled Cheese; The Asian Bloody Mary; Food, Inc; Dred Scott Trio

Cheese

 Something Stinky This Way Comes (with recipe): Halloumi

Halloumi is a firm Greek sheep’s milk cheese that holds up well to grilling, making it a delicious alternative to the usual hot dog & burger backyard BBQ fare.  Cut it into cubes, thread it on a bamboo skewer with your favorite veggies, brush with a little olive oil and lay it on the fire for cheesy kabobs. And here’s another serving suggestion that’s sure to please meat eaters and veggies alike!

 

Grilled Halloumi with Chili Oil

Adapted from Nigella Lawson

 Makes about 30 slices.

 3 blocks of Halloumi cheese, approximately 8 oz. each (available in the “gourmet cheese” section of most supermarkets). Cut into slices approx. ¼ inch thick.

 1-2 red chili peppers, seeds removed and finely chopped (you may also use dried crushed red pepper flake, about 1 teaspoon or to taste).

Fresh thyme (1-2 sprigs, leaves removed from stem).

3 Tablespoons extra-virgin olive oil

Juice of ½ a lemon (lime would work well too).

1) In a small saucepan heat the oil on a low flame until it barely simmers. Remove from heat, add the chopped chili pepper, cover and let the flavors mingle as the oil cools down.

2) Using a non-stick pan (no oil needed), add the Halloumi slices.  Cook until toasty brown, about 2 minutes per side. 

3) Place on a platter and drizzle with the chili oil. Sprinkle with fresh lemon juice and thyme leaves.  Serve warm or at room temperature.

Eats

 Marie Fromage, Gastro Chic & Joey Deckle walk into a bar…

and give birth to the Asian Bloody Mary, “the dangerous brain child of three food people drinking sake.”  Get the back story and Gastro Chic recipe here!

Food, Inc.

Food, Inc. is a new film currently terrifying eaters in major cities around the country.  

It’s a “Scared Straight” for the supermarket shopper, a horrifying indictment of the American industrialized food system featuring Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma) and several other notable beacons of food sanity.  You won’t look at a piece of chicken breast the same again.  Or vegetables for that matter.  And you may want to rethink your late night Hot Pockets habit while you’re at it. It’s an important film to see if you care about where your food comes from.  But don’t plan on going out to dinner afterwards! For movie locations and more information, go to www. foodincmovie.com.

And since we’re on the subject, I also recommend that you pay a visit to the web site “Food Politics”, written by learned food lady Marion Nestle.  She’s lately become my go-to gal for getting my food facts straight and has more interesting things to say about this film, among other things, such as the safety of our food system.  Raw Toll House cookie dough anyone?

Music:  The Dred Scott Trio

Several years ago an edgy, swinging jazz pianist named Dred Scott decamped from San Francisco and landed in New York City, much to the delight of metro-area music fans. Dred Scott, drummer Tony Mason and bassist Ben Rubin can be found pretty much every Tuesday night at midnight at the cozy Rockwood Music Hall on the Lower East Side, throwing down their fun, itchy, careening, cosmopolitan and sublime musical brew.  

It’s worth risking a little late-night music hangover at the day job to see this group play live.  They will soon be celebrating the 4 year anniversary of their residency at Rockwood and are on their way to becoming a Big Apple music institution.  But if by midnight you’re in bed and you can’t make it down to Rockwood in person, pick up their CD “Live at The Rockwood Music Hall” for an irreverent virtual concert in the comfort of your jammies. 

For more info go to their web site, dredscott.com.  Purchase “Live at The Rockwood Music Hall” on iTunes, Amazon.com and other fine retailers. 

Rockwood Music Hall: Lower East Side; 196 Allen Street (between E. Houston and Stanton); 212.477.4155


(Photo credits: Grilled Halloumi – by Mary Connolly; Asian Bloody Mary – courtesy of Gastro Chic; Food, Inc. - courtesy of Magnolia Pictures; Dred Scott – courtesy of The Dred Scott Trio)

Bites: Joy of Cheese, Monkey Bar, Koko Taylor

Cheese

Something Stinky This Way Comes:  Paglierina

This runny, oozy, gooey delight is a cow’s milk cheese that hails from the Piemonte region of Italy.  Think Camembert with more oomph.  Pair it with a crispy white wine for a cheesy flavor blast!

And Speaking of Stinky, Attend a Joy of Cheese Tasting!

Educate your palate and move your taste buds to the next level by attending a Joy of Cheese tasting, hosted by journalist and cheese expert Martin Johnson.  Martin will expand your cheese knowledge and appreciation in a pretense-free environment with generous samples! 

* I just attended the June 2 tasting at 10 Degrees, 121 St. Mark's Place (East Village); $25. Cheese theme: Good Cheese for Hard Times, 10 cheeses all under $25/pound.  This is the first of a summer series.

* June 8: 6:30pm at Nectar Wine Bar, 2235 Frederick Douglass Blvd /121st St. (Harlem); $25. Cheese theme: The 8 Best Cheeses of the American West.

 

* June 16: 7pm at d.b.a. Brooklyn, 113 North 7th St. in Williamsburg (a block and half west of the first L stop into Brooklyn, Bedford Avenue).  $20.  Cheese theme: the d.b.a Six Pack, a new series that pairs 6 cheeses with three beers.

For more info: 

1) Get on the mailing list by sending an email to:  [email protected]

2) Go to the Joy of Cheese web site: www.thejoyofcheese.blogspot.com or 

3) Purchase your ticket in advance via BrownPaperTickets.com

Eats

Monkey Bar

Vanity Fair editor/restaurateur Graydon Carter takes his exclusive hot spot formula uptown to the East Side and presents a buffed-up, old school swanky martini scene. The food? It’s a salute to continental, classed-up country club fare.  On the night Gastro Chic & I checked it out the meal was merely ok, no head rockets. It was recently announced that they brought in superstar chef Larry Forgione to whip things into shape so I have high hopes. But really, who cares about the grub when Hugh Grant is coming down the stairs! So this will be a classic cool hot spot with chopped salad on the side.  And that’s not such a bad thing!

Monkey Bar at the Elysée Hotel: 60 E. 54th St. between Madison & Park Aves. (Midtown East); 212-308-2950

Music

R.I.P Koko Taylor, a royal blues queen of the gritty, Wang-Dang-Doodle variety who passed away this week at the age of 80.

I had the pleasure of seeing her play live many times.  Koko, thank you for the inspiration.

(photo credits: Paglierina – courtesy of www.frescaitalia.com; Martin Johnson & The Cheese Mistress – by Mary Connolly; Monkey Bar - courtesy Gastro Chic; Koko Taylor – courtesy Marc Norberg for KokoTaylor.com)

Bites: Christmas in NYC; The Best Coffee in the World; Singer-Songwriter Leslie Mendelson

Happy Holidays to one and all!

See my latest article on Sheckys.com!  Home for the Holidays:  Christmas in NYC

“Hark! No matter what your religion, Christmas can be a time for Chinese food and a movie—or more traditional wassailing fare—at these festive places open on Christmas Eve and even Christmas Day.”

Cheese of the Week: Califon Tomme – from New Joisey!

A semi-firm, tangy mixed raw cow and sheep’s milk cheese from Valley Shepherd Creamery in Morris County, New Jersey.  A perfect melting cheese, enjoy it broiled over thick slices of juicy beefsteak tomatoes on crusty peasant bread.  I picked-up a wedge at the Union Square Market in NYC - look for yours at a fine food market near you.

Marie’s Little Luxuries:  Bluestone Coffee

 COFFEE!  I love the way it smells, I love the way it tastes, I love the little spring it gives to my step when I down a double-espresso.  Yes, I heart my coffee and my current bean obsession is with Bluestone Coffee found in Montclair, NJ (a.k.a. “The Upper West Side of New Jersey” located just 12 miles from Midtown).  Bluestone is a homey little café located in the Watchung Plaza section of town, a favorite hang for the locals and conveniently located near the bus stop for me!  The food there is pretty darn good.  But what really makes the place special is the coffee, roasted right there in the middle of the room.  It is strong, smooth, toasty and roasty, needing very little cream or sugar to make it zing!  Whenever I pass through town I make an effort to get a couple of bags of beans for the road – they just don’t make it that good on the Manhattan side of the river. 

BlueStone:  123 Watchung Ave 
Montclair, NJ 
(973)783-3523

Music:  Leslie Mendelson

 If you are a fan the groovy, mellow, catchy folk-soul of the 70s (think Carol King, Carly Simon) you will adore this up-and-coming New York City-based artist that I discovered quite by accident a few weeks ago playing live at The Canal Room.  I had a terrible cold, I was there to see another performer and low & behold, an opening act that turned out to be delightful surprise!  Keep an eye on this one, she’s just getting started.

www.myspace.com/lesliemendelson

Bites: Play It in the Key of Building, Saint-André, Tomato Time

Cheese of the week:  Saint-André 

Yes, it's everywhere (at least where I live).  Yes, you can probably find it right now in the "gourmet" cheese section of your supermarket.  But just because it's everywhere doesn't mean it's not special and delish!   This is a French triple-cream cow's milk cheese made in the Brie tradition; only it's creamier and more butter-like. In the style of easy summer entertaining, here's a serving scenario: you've just laid out the surf & turf, the cold beer and crisp white wine are flowing. You're stuffed, but you also want to serve just a little something for dessert. Present a wedge of room temperature Saint-André with some fresh figs, pear slices and some super-thin ginger crisps - the perfect coda to a satisfying feast.

Play It in the Key of Building

They don't get much cooler than David Byrne.  With his latest project the musician, visual artist and bicycle enthusiast presents us with the opportunity to actually "play" an abandoned waiting hall located within The Battery Maritime Building, via an old church organ that's been rigged up to the walls, pipes and ceiling girders. Hit a few keys and the walls groan, pipes clank and girders sing, creating a delightfully eerie atmosphere within the crumbling space. But things this neat don't last forever - this is the last weekend so don't miss it!

CREATIVE TIME PRESENTS
Playing the Building: An Installation by David Byrne

The Battery Maritime Building

Open Friday, Saturday, Sunday: Noon - 6PM (Free)
LAST WEEKEND: Closing August 24, 2008
The Battery Maritime Building
10 South Street, New York, NY
Entrance on the South side, facing the Staten Island Ferry Terminal

Tomato Time

The tomatoes are here!  The tomatoes are here!  This is that special time of year when these ruby orbs of deliciousness are at their peak and in abundance.  Buy local – head over to the nearest farm stand and load up on the heirloom and Jersey varieties.  And because they are at the peak of perfection there’s very little that you need to do to enjoy full on tomato glory.  Here’s a suggestion that’s barely a recipe and more of a collection of high quality ingredients that create the perfect simple meal:  

Ingredients:

-       Crusty baguette, cut in half 

and then cut lengthwise

-       A few ripe tomatoes, sliced thin

-       1-2 cloves of garlic, peeled and sliced in half

-       Extra virgin olive oil (use the best quality you can find)

-       Sea salt (use Maldon if you can find it)

1)    Pre-heat grill (or use a ridged grill pan if indoors).

2)    Place the bread cut side down onto the hot grill and toast until browned, about 2 minutes at the most.  

3)    Rub half of a garlic clove over the toasted side of the bread while still warm.

4)    Arrange tomato slices on the bread, drizzle with olive oil, sprinkle with sea salt and serve immediately.  Yum!

Photo Credits: Saint-André (Mary Connolly); Play the Building (David Byrne, Playing the Building, Battery Maritime Building, New York, NY, 2008); Tomato Time (Mary Connolly)

 

Bites: Ricotta Salata with Recipe, Young @ Heart Chorus, An Appetite Grows in Brooklyn

Summertime, and the livin’ is BUSY!  I’ve been running all over the place, from city to sea to mountain, collecting fun things to share with you.  Here’s the latest…

Cheese of the Week: Ricotta Salata, with Recipe

 

This is a firm, white, slightly salty and milky sheep’s milk cheese, similar in texture to Feta cheese. And like Feta, it is just as versatile and can be used in a similar fashion.  Cube or crumble it up and toss with salads, or grate or shave it over grilled veggies.  Heck, it even tastes great with watermelon and mint!

I recently used it in a grilled corn recipe that takes your taste buds way beyond butter.

 Fabulous Fiesta Corn

 8 ears of corn, husks and silk removed

½ pound Ricotta Salata, grated

1 cup mayonnaise

1/2 Tablespoon of chipotle pepper powder (or use half this amount if you prefer less spice)

3-4 limes, halved and juiced (with extra limes for garnish)

Salt & pepper to taste

1)    Combine mayonnaise, chipotle powder, lime juice, salt & pepper in a bowl and set aside (this can be done a few hours before use, but be sure to keep it chilled if not using right away).

2)    Pre-heat the grill.

3)    Using a basting or pastry brush, coat the ears of corn with the chipotle-lime mayo and place on the grill.  Grill, turning frequently, until the corn is lightly charred.

4)    Remove the corn from the grill and, while corn is still warm, brush on more of the mayonnaise mixture. 

5)    Then, roll the corn in the grated Ricotta Salata.

6)    Garnish with extra lime wedges and serve immediately!

Young @ Heart Chorus

What do you get when you throw a bunch of musically inclined nursing home residents together with a rock band? Pure magic people, pure magic!  I had the supreme pleasure of seeing this group at The Beacon recently, and the memory of it still brings a smile to my face. The chorus members ranged in age from 73 to 92 and performed with a feisty, ironic spirit that turned rock songs inside out to reveal an alternative perspective. 

“I went down to the Chelsea drugstore to get my prescription filled…” 

Songs like the Ramones chestnut “I Wanna be Sedated” take on a whole new meaning when sung by an elderly man with a cane in a wheelchair, as does the Bee Gees dance hit “Staying Alive” sung by a man connected to an oxygen tank.  Surprising.  Even more surprising was their edginess, humor, agility, professionalism, poignancy and pure joy.  They were all having a blast up there!

 Directed by Bob Cilman, the chorus came together in a nursing home in Northampton, Massachusetts in 1982 and has since gone on to thrill audiences around the world. 

 I have to make sure I retire in Northampton so I can be in that chorus!

 Stay tuned for news of the release of their documentary on DVD this September, available on Netflix.

 An Appetite Grows in Brooklyn

I spent a recent summer Sunday with my friend Kit Kat exploring the culinary delights of Fort Greene, Brooklyn.  Fort Greene has had quite a bit of buzz about it lately, reaching beyond BAM's performing arts charms with a unique and soulful food culture. Here is a highly selective sampling of what we devoured:

 Cake Man Raven:  first stop on the food tour was a visit to Cake Man Raven, famous for his version of the classic southern Red Velvet cake. We shared a huge hunk of luscious, moist cake with a decadent cream cheese frosting. Cake Man Raven:  708-a Fulton St. Brooklyn, 718.694.CAKE (2253)

Habana Outpost – Eco Eatery:  Not only can you get your drink on in the form of icy, tangy margaritas, you can munch away on classic Tex-Mex fare with a guilt-free conscience, knowing that they, in their own words, “use earth-friendly practices in their design, construction, and day-to-day operations. Habana Outpost aims to reduce wasteful consumption and promote sustainable solutions.” Well gosh, thank goodness for that.  Hey waiter, can we get another round over here?  And please bring us some of that famous grilled corn I heard about.  Hey Mr. DJ, turn it up, I love this song.  Kit Kat, I think we’re gonna be here for a while…

Habana Outpost:  757 Fulton Street Brooklyn, 718.858.9500

Brooklyn Flea: this fantastic and slightly controversial new flea market features the usual collection of antique and vintage house wares, furniture and clothes.  But what makes it exciting is the young, innovative local artisans selling hand-crafted and unique furniture, jewelry, clothing - and delectable foods!  And since food is my focus, here’s who was there that day:

Kumquat Cupcakery:  This little bakery creates mini cupcake creations for delivery or pick-up when they are in residence at the Brooklyn Flea.

 Be sure to try the chocolate peanut butter cupcake – pretty petite and pretty amazing, a one-bite flavor bomb.  Bet ya can’t stop at just one!

Crop to Cup - Family Farmed Coffee: Basically, this is a coffee farmer representative who buys high quality Arabica beans directly from farmers and then sells to us, but they also reinvest 10% of their profits back into farm family communities.

Sure, that’s all well and good, but how does it taste?

I enjoyed a small cup of “Uganda Bugisu” created by the contributions of 300 farm families in Buginyanya Sub-County, Sironko District, Uganda.  It was an exceptionally smooth, naturally sweet brew, no sugar or milk needed.  So I bought a bag! Coffee with a conscience does a body good.

Whimsy & Spice: founded and run by a husband and wife team (he’s a pastry chef, she’s a graphic artist) they offer treats inspired by the spices and flavors of India and the Middle East.  For example, I picked-up a sack of their Rose & Black Pepper Thumbprint cookies, which were meltingly tender and sweet with a subtle bite from the black pepper. A fascinating flavor combination for a cookie that tasted great.

Salvatore Bklyn, Handmade Goodness:  “If cheese were a rock star, it’d be Salvatore Bklyn.”  They’re talking about their fresh and creamy whole milk ricotta cheese, and I have to say I agree.  Try a spoonful over fresh berries and toasted almonds drizzled with honey  - a special summertime treat.

Blue Marble Ice Cream:  Their shop is based in the Boerum Hill neighborhood, they source their milk from the Hudson Valley, and the vanilla ice cream they were scooping up at the Brooklyn Flea was fresh, creamy and true.

 Brooklyn Flea: located at Bishop Loughlin Memorial High School in Fort Greene, Brooklyn, on Lafayette Ave. between Clermont and Vanderbilt Ave. Takes place every Sunday from 10am to 5pm.

 Fort Greene is a proud, deeply entrenched, food-loving community with a funky, artsy twist that’s just another thing to love about living in NYC.  

Photo Credits: Ricotta Salata (Mary Connolly); Young@ Heart Chorus (Young@Heart Photo Archives); Fort Greene (danomyte.blogspot.com); Brooklyn Flea (brownstoner.com); Rose & Black Pepper Thumbprint Cookies (Whimsey & Spice)

Bites: Cheese By Hand, Feeling French-y, Paul Simon

Cheese By Hand

Well folks, my cheese obsession has reached new heights. I have learned how to MAKE MY OWN CHEESE! You heard right – in the comfort of my New York City apartment’s toy kitchen, I have been turning out batches of fresh, luscious ricotta and meltingly tender mozzarella. And I don’t possess any special cheesy powers! I came across Ricki’s Cheese Making kit on a recent visit to Murray’s Cheese shop. I thought it would be a fun weekend project and discovered that, in under an hour, I could make my own curds. It’s pretty easy, but I’ll admit it took a little trial-and-error to get it right. For the first try, my pal Zero and I attempted to make mozzarella and ended-up with a small chewy knot of a cheese-like substance. Edible, but not exactly what we had in mind. Turns out we were using the wrong type of milk (avoid the ubiquitous “ultra pasteurized” variety. Even with organic brands, if you buy it in any major grocery store it’s ultra pasteurized). I had beautiful results with Sky Top Farms whole milk that is lightly pasteurized and not homogenized; there’s even a layer of cream at the top of the milk jug for added lushness (available at Whole Foods). It was delish and the homemade mozzarella of my dreams!

Feeling French-y

Benoit

Benoit is the newest restaurant from chef Alain Ducasse, a replica of the famous 1912 bistro of the same name in Paris, now in the old La Côte Basque space. It appears to attract some of the old La Côte Basque crowd, a classy mix of monied New Yorkers ranging in age from sleek young things to those who can recall the days when Jackie O would dine in their midst. In anticipation of satisfying the old LCB ghosts, they carried over a recipe from the famed LCB chef, Jean-Jacques Rachou (“Cassoulet de J.J. Rachou”). And it was reported in the NY Times today that J.J. Rachou is actually still working there, making the quenelles de brochet and cassoulet himself, which is very exciting!

They are doing it up old-school French, which seems many people are still craving. But don’t feel as if you can’t join the party; prices for this feast are very reasonable. Here you can tuck in to expertly rendered classics - escargot, pan roasted garlic and rosemary chicken for two, pâté en croûte, pike quenelles de brochet, lamb chops, cassoulet, duck à l’orange, onion soup gratinée, potatoes gratin Dauphinois, chocolate soufflé…you get the picture. You can even get veal tongue with all the fixings when you get that special craving!

Worth going back? Oui, for a classy-yet-casual breakfast, lunch and dinner that’s a homage to culinary temples of the past without seeming stuffy. It will delight you, your boss, your gay best friend, and your wealthy great aunt who longs for her flambéed La Côte Basque ruby and emerald occasions.
Benoit: 60 W. 55th St. bet. 5th & 6th Aves. (Midtown West): 646-943-7373

Pigalle

Midtown in the 40s is an area I generally try to avoid, a tourist and traffic-choked section with which I’m on close, intimate terms because I lived there for 12 years (thank heavens I moved!) But it IS the theater district, so when visiting friends and family are looking for a good place to eat in the neighborhood, I try to steer them away from the tourist traps and point them towards the good spots. Pigalle usually fits the bill as a reasonably priced spot that serves surprisingly yummy, authentic and satisfying French brasserie fare such as country pate, Quiche Lorraine, mussels mariniere, beef bourguignon, croque monsieur, and my all-time favorite silky French treat, crème brulee. The only real drawback is the largely tourist clientele, which makes it deeply uncool for most New Yorkers. But there is usually room at the bar where you can sit and direct your gaze towards the bottles of absinthe lining the shelves, flirt with the handsome bartender and pretend you’re in Paris. Worth going back? Absolutely, if I am meeting people catching a show in the area and we can’t get a reservation at Joe Allen.
Pigalle: 790 Eighth Ave. at W. 48th St. (Hell’s Kitchen); 212-489-2233

Paul Simon – Still Relevant After All These Years

Paul Simon is an artist whose work I’ve always enjoyed but have taken for granted. He always seemed to be crooning in the background, providing a running soundtrack for a couple of generations, and giving us music that we’ve allowed into our lives and taken to our hearts…and yet, we sort-of filed it away on oldies or “Lite FM” radio. He recently completed a month-long residency at BAM that set that right and made us focus on Paul Simon, the prolific author of brilliantly crafted pop songs. His work was presented in separate installments in a collection called “Love in Hard Times: The Music of Paul Simon”, an event which became more than just a solo concert by allowing other artists to reinterpret his songs in their own style. The first series was “Songs from The Capeman”; the second installment was “Under African Skies” and featured music from Graceland and The Rhythm of the Saints; and the final installment was “American Tunes”, one I was fortunate enough to witness.

The sold-out show brought together an eclectic group of artists who performed some of Simon’s most beloved songs from the 60’s and 70’s. There were moments where we stood up and sang along, followed by more pointed moments of chills-inducing beauty.

The Roches opened the show with “American Tune” and their tight, giddy harmonies soared with “Cecilia”. Paul Simon himself followed with laid-back versions of “50 Ways to Leave Your Lover” and “Mrs. Robinson”. Local Brooklyn-based group Grizzly Bear put an atmospheric, moody and modern spin on “Graceland” and “Mother & Child Reunion”. Olu Dara filtered “Slip Sliding Away” and “ Still Crazy After All These Years” through his soulful blues with a West African lilt. The big surprise of the evening was Josh Groban, a singer who I’d written-off as too sentimental and schmaltzy. Yet he was the perfect choice to sing “Bridge Over Troubled Water” with Simon on harmonies, and there was not a dry eye in the house (he started his set with “America”, followed by “Silent Eyes”). Amos Lee was one of the standout performers of the evening, singing “Peace Like a River”, “Homeward Bound” and “Nobody” with straightforward, gritty acoustic soul. Gillian Welch stole the show with shimmering, Appalachian-inflected blue grass versions of “Duncan”, “The Boxer” and “Sounds of Silence” with Simon joining on harmonies. Simon closed the show with “ Me & Julio”, “Train in the Distance”, “Only Living Boy in New York” (with The Roches on backing vocals) and put a lid on it all with a rousing version of “Late in the Evening”.

In my mind, this evening was proof that Paul Simon is right up there with the rest of the towering songwriters in the great American 20th century songbook.

Bites: Murray’s Cheese Caves, Buckwheat Zydeco, Adding Machine, Quality Meats

I’m off to Buenos Aires! Stay tuned for captivating tales of tango, steak and wine. I wonder what the cheese is like down there…

Cheese, Cheese & More Cheese!

"A cheese may disappoint. It may be dull, it may be naive, it may be over-sophisticated. Yet it remains cheese - milk's leap toward immortality."-- Clifton Fadiman

Welcome to My Lair…
The Cheese Mistress organized a gathering one recent Saturday afternoon to tour the cheese caves at Murray’s Cheese on Bleecker Street. As we descended down into the depths of Murray’s and donned our gauzy little hair bonnets, I experienced an awakening and felt as if the cheesy scales were falling from my eyes. Revelation #1: There are cheese caves under the sidewalk on Bleecker Street?!! Revelation #2: These caves were created with the help of rock star French affineur Hervé Mons! Revelation # 3: Murray’s actually ages some of their cheeses in these caves! Try the sexy and buttery knobs of triple crème Fleur de Lis, created at the Bittersweet Plantation Dairy in Louisiana and aged to perfection right there at Murray’s. Revelation #4: You can sign-up to be a cave intern! How fun would that be? Marie Fromage, cheese cave intern. Has a nice ring to it.
Murray’s: 254 Bleecker St. (between 6th & 7th Ave.); (212) 243.3289.
Cheese cave tours take place on the third Saturday of every month and reservations are a must!

Pasteurize This
Meanwhile, over at The Joy of Cheese, cheese master Martin showed us all that, yes, even pasteurized cheese can taste truly delicious. We’re not talking about the industrialized, homogenized and processed stuff, but artisanal, hand-crafted cheeses that are merely pasteurized, so much of the flavor remains without the very slight risk of illness that may come from eating raw milk cheese. * My favorites included a gorgeous, oozy and delectable Green Hill Camembert that hails from Georgia (of all places); a tangy and assertive Cabot cloth-bound cheddar that is so NOT your daddy’s cheddar; and Pecorino Rosellino, a nutty sheep’s milk cheese that’s lovingly rubbed with tomatoes as it ages.

The next round of tastings at Joy of Cheese will feature cheeses from New York (a proud cheese-making state), New Jersey (really?) and Connecticut (curious). This I gotta taste!
The Joy of Cheese: thejoyofcheese.blogspot.com

* Two recent NY Times articles on the subject of raw milk you may find interesting:
“Should This Milk Be Legal” & “Making Their Case for Raw Milk”

And Now for Some Music

Buckwheat Zydeco
My friend Dr. B and I checked out the king of Cajun music, Buckwheat Zydeco, at a recent gig at B.B. King’s. This is classic party music that makes you want to kick off your shoes and dance barefoot in the grass with a beer on your head. And actually, there were a few people there who were doing just that, except it was the middle of February and we were inside a club on 42nd street with cold hard floors, so it was a little weird. But still, we danced a little too! It’s fun stuff and when he comes to your town I highly recommend you grab some friends and head on over for a rocking good time.

The Adding Machine
My friend Artsy Schmartsy treated me to a performance of an interesting new musical now playing at the Minetta Lane Theater called “Adding Machine”. Written by Joshua Schmidt and Jason Loewith, it is based on the 1923 play by Elmer Rice and tells the story of Mr. Zero, a repressed drone of a man who lives his life for numbers. He then snaps and kills his boss when he is replaced by a mechanical adding machine after 25 years of service to his employer. After being executed for the murder, he is given a second chance at happiness in the afterlife. But does he take it? This isn’t the toe-tapping, feel-good sentimental stuff of the Broadway hit variety, but rather a dissonant, dark, grim and surprisingly funny production whose images have stayed with me long after the music has faded. Amy Warren, who plays Mr. Zero’s lovelorn assistant Daisy, is the standout performance, bringing wit and pathos to Daisy’s sad existence. All in all, it’s a quality night at the theater.

And Finally, A Restaurant for You

Quality Meats
Bones. When I think of Quality Meats, visions of bones dance in my head. Quality Meats is a stylish steakhouse that even the ladies can enjoy, but with caution! Under the direction of Chef Craig Koketsu, every dish is created and presented with lots of love and care, an unusual approach for a steakhouse, a genre of dining in which décor, side dishes and desserts are usually afterthoughts because the meat is the point. Here, the point is excellent food in a sophisticated setting, with meat serving as the focus.

But here’s my beef with the bones (pun intended). I ate here recently with my parents. My father had a courtly and dignified filet mignon, my mom enjoyed a beautiful and tender Wild King salmon. We swooned over the crack-like sides of corn crème brulee, pan roasted crispy potatoes and rosemary, salt-studded Parker House rolls. And then my main dish arrived – a “long rib” which was actually what short ribs look like before they are cut up. Everyone was staring and I gasped when I saw the size of this thing of prehistoric proportions placed in front of me. It was delicious but embarrassing! I returned a few weeks later with Gastro Chic. We’d had a few drinks at the bar by the time we sat down, and with bourbon-fueled bravado ordered the double-rib steak for two. Heads turned as we wailed with horror at the dinosaur-sized bones that were on the platter headed towards our table. We actually couldn’t stop laughing, but seriously, who were we eating with, the Flintstones? Again, it was delicious, but I have to ask Quality Meats – what’s up with the bone thing? Definitely not date food. Ladies, you’ve been warned!

Bites: Straight Up Vampire, Brittle Love with Recipe

* Did you know that the love of cheese is called "turophilia"?

Straight Up Vampire, a Gothic Political Romance (or The History of Vampires in Colonial Pennsylvania as Performed to the Music of Paula Abdul)

Ah yes, I love New York and the creative souls who lurk -- I mean, live -- here. There are two reasons why I went to see this thing: 1) My friend was playing sax in the band, and 2) What? A show about colonial people and vampires in Pennsylvania set to Paula Abdul music? How are they going to handle “Forever Your Girl”? My friend said that the actors all sang on key; it’s kind of a staged reading; and it’s not too long, so I figured, ” what the heck, how bad can it be?”

It was actually hilarious.

A synopsis taken from a related web site sums it up nicely: “It’s 1763 and there are vampires in Philadelphia. Paula Abdul Blackwood is a beautiful young Quaker girl being forced into marriage with the wheelwright’s son. Jack Sheridan, a politically idealistic young vampire, is the man she loves. Everywhere there is dissent. Fractious parties debate the future of the colony. MC Skat Kat and Benjamin Franklin vie for power in the Assembly.”

The show made its debut on Halloween 2007 somewhere in Brooklyn and was resurrected for a special Valentine’s Day run here in Manhattan at The Bowery Poetry Club. The star of the show was rocker Corn Mo, bringing a bit of Jack Black and Meatloaf to the role of Benjamin Franklin. By the size of the packed house I predict the show will rise again, perhaps as an Independence Day special? Whatever the occasion, it’s destined to be a local cult favorite.

Brittle Love, with Recipe

Last Valentine’s Day, Gastro Chic published a recipe for peanut brittle with a chocolate heart painted on it, with instructions to “ignore your peanut brittle heart until it turns cold and hard.” Then “To serve, smash the heart into pieces with a mallet. Enjoy!”

Since I, too, wasn’t feeling the love that day, I commented that after smashing the peanut brittle heart, shards of it should be thrown from the rooftops of tall Manhattan skyscrapers. OR, dip the shards in the finest chocolate, dust with a bit of fine French gray sea salt, and send it to those you want to seduce. Idea! Brittle Love was born.

I started giving it to friends. I’ve been giving it as hostess gifts. Thank you gifts. A gift for every occasion. I bring it to the office and it doesn’t last two minutes. Arthur, the doorman at my friend Zero’s apartment building, threatened to eat the next bag I deliver for Zero instead of bringing it up (“you must tell that woman not to leave that delicious peanut brittle with me. I will not be held responsible!”). Folks are crazy for it. They can’t stop eating it. It’s a hit!

I’ve also noticed that the brittle is a reliable measure of the depth of a man’s interest in me. At some point during the early stages of courting, I will whip up a batch and give it to him as a surprise. Reactions have been very telling. Some examples:

* Man 1: “Marie! Wow, that peanut brittle you sent me was dee-lish! You are such a sweetie! Thank you sooo much, It’s my favorite!”

Note to self: Oh, he’s so sweet and fun and handsome. Too bad for me he’s gay. He’s such a great friend. Next!


* Man 2: “Hi Marie, I just got the brittle. Thank you, it’s delicious.”

Two weeks later...

Man 2: “You know, to be honest, I thought it was too salty. And I shared it with some people in my office and they also said it was too salty. I hope you don’t mind me telling you.”

Note to self: Ugh. Ungrateful creep. Next!


* Man 3: “Hi Marie, just received the most delicious peanut brittle ever!! Thank you! I shared some with the office staff and they loved it.”

Note to Self: My my! That’s what I like to hear! Too bad he lives really really far away. Sadly, next!

As we speak, I am whipping-up a batch of Brittle Love to bestow upon my current squeeze and some lucky friends. Hope springs eternal! Stay tuned.

Brittle Love

Adapted from Gastro Chic

2/3 cups water
2 cups sugar
1 stick unsalted butter, cubed
1/3 cup light corn syrup
1/2 teaspoon baking soda
1 Tablespoon sea salt, fine grind
12 oz. can of high quality salted, skinless peanuts (I like New York’s own Bazzini Nuts)
4-6 oz. excellent quality semisweet chocolate (Ghirardelli works great for this and is widely available)
Maldon Sea salt

* Special Equipment:
- Candy thermometer
- Parchment paper or Silpat sheets

1) Line two sheet pans with parchment paper or a Silpat sheet and set aside.

2) Combine water, sugar, butter and corn syrup in a large heavy bottomed saucepan. Place over high heat and stir until combined and butter and sugar have dissolved.

3) Combine the baking soda and salt in a small bowl and set aside.

4) When butter has melted, reduce the heat and attach the candy thermometer about halfway into the mixture and the tip is not touching the bottom of the pan. Allow the mixture to simmer until it becomes browned, bubbling and foamy and the temperature reads 295 degrees (around “soft crack” stage). This will take about 20 minutes, with the temperature rising quickly in the last couple of minutes, so don’t stray too far from the pot.

5) Reduce the heat, add the baking soda and salt, and combine with the melted sugar mixture (it will foam up a bit more).

6) Working quickly, remove from heat and add the peanuts, stir to combine. Pour onto a lined sheet pan and using a large spatula spread the brittle into a thin layer (as much to the edges of the pan as possible). Allow to cool completely.

7) Once the brittle has cooled, break into random shards using your hands and set aside.

8) In a microwave-safe bowl, break up the chocolate into pieces and place in the microwave on high for about a minute. Stir and microwave again for about another minute until it is completely melted.

9) Dip the ends of the brittle shards into the chocolate and place onto a parchment paper or Silpat-lined sheet pan. Sprinkle with a bit of flakey sea salt and allow the chocolate to set (you may also place the pan in the fridge for five minutes or so to help the chocolate harden).

10) Once the chocolate has hardened you may:
a. Eat some
b. Throw it at someone
c. Package it up nicely and show some Brittle Love!