Tag: York

succeeds at the Met in New York – Italian Cuisine

We transform the cultural visit to the Metropolitan Museum of Art in New York into a sensory experience at The Dining Room: for spring, a menu based on peas

Peas from appetizer to dessert, a menu completely based on seasonality to guarantee the excellent quality of the ingredients, why not? This is the culinary idea brought by the chef John Fraser, two Michelin stars, al The Dining Room, chic restaurant of the Metropolitan Museum of Art of New York. If in February he made his debut with a series of mushroom dishes, now it is the turn of the green legume – and we went to taste it in person.

Peas, please!

The Metropolitan Museum of Art in New York, affectionately called by New Yorkers even Met, is a veritable institution of the city, if not national and international panorama. Located on the eastern side of Central Park, it is a huge treasure chest thanks to a permanent collection of over two million works of art, divided into nineteen sections. Different and interesting are the exhibitions that are added to the artistic offer of the Met, even if in recent years it is theexhibition fashion theme to draw attention thanks to the contribution since 1995 of Anna Wintour, legendary figure not only for i fashionista.

Since 1948, May has traditionally been the month of Met Ball, or the gala to raise funds for Costume Institute of the Metropolitan Museum of Art. The vernissage is colored with wonder and fantasy thanks to the celebrities who follow the dress code based on the theme of the exhibition, from the orientalizing “China: Through the Looking Glass"Up to the religious"Heavenly Bodies: Fashion and Catholic Imagination"There were several striking examples. This year the theme is "Camp: Notes on Fashion“, To which the chef John Fraser he was inspired to choose the basic ingredient of his Spring Menu.

I love the versatility of peas, its many varieties and its infinite preparations – from soft to raw, from sweet to bitter … Peas have an infinite array of possibilities. These are legumes with absurd instability, the perfect answer to the exhibition on the Camp – chef John Fraser

Menu: peas!

The seasonal menu of the The Dining Room prepared by the starred chef for this spring is based on peas, which actually counts over 1390 classified varieties. From the avant-garde tradition, even to John Fraser likes to experiment with this legume to bring out the famous desserts. At the Sunday brunch with a view of Central Park, we tasted a refreshing one Snap Pea Salad (fresh snow peas, egg red, Piquillo vanillato pepper, almonds, lavender, Chardonnay vinaigrette), followed by a tantalizing dish of Pea Agnolotti (homemade pasta, shallots, peas, morel mushrooms, white wine, parmesan, pepper, green pea sprouts), to conclude the original dessert Baked Alaska (chocolate ice cream covered with meringue on a pea sponge base). The experience is delicately intense, the freshness of the main ingredients is perceived at every bite, the taste buds enjoy a round trip on flavors that are sometimes sweeter, others more pungent, to the point of leaving the mouth very satisfied.

The location is very charming with that old-fashioned air and the clientele is certainly younger in spirit than in the chronological age, but we recommend booking a brunch in this historic place to live a 360-degree experience of what the Met can offer – after all, even cooking is an art.

Browse the gallery to see pea dishes!

The iconic New York foods immortalized in the ice – Italian Cuisine

Hungry Boy immortalized the iconic New York foods contained in blocks of ice to shed light on the problem of gentrification in Manhattan and the consequences on local catering

For years now, that of gentrification it is a hot topic and there are many capitals and metropolises in the world subject to this phenomenon. With the transformation of entire historical and popular neighborhoods in a tourist and consumerist perspective and their loss of identity, the world of restaurants and in particular small businesses, those with family management, are also paying the price. In the city of New York, for example, commercial gentrification is hopelessly transforming Manhattan, district known for its wide range of premises and for the impressive multicultural offer. The photographer knows it well Aaron Bernstein, that in order to save its memory and gastronomic culture, he created a photographic project with the name Manhattan Meltdown.

A food photography project to honor Manhattan

The idea for Manhattan Meltdown Aaron Bernstein, aka Hungry Boy, has had it after the recent disappearance of some of his favorite clubs, food, places and memories that have shaped his New York life experience and made him question what will remain in the coming years of the most authentic Manhattan. It is he himself who tells it, on his website, within a long essay that traces the history and changes of the city and highlights the cultural beauties that deserve to be disclosed and saved. The ten photos of Manhattan Meltdown in fact they represent the ten most representative foods of the New York neighborhood, each enclosed, albeit not completely, in a ice block. The project, through these beautiful and stimulating images, wants to stimulate the observer's curiosity and above all make him reflect on the concept of storage.

The 10 iconic foods of New York City

Among the foods selected by Hungry Boy there are both culinary inventions made in New York and foreign foods but coming from typical and characteristic places of Manhattan.
1. Pizza (Patsy’s Pizzeria). It is a particular pizza with a thin crust, proudly invented by the pizzeria Patsy's Pizzeria in East Harlem, a historical local that has been active since 1933.
2. Bagels (H & H). Bagels, of Polish origin, landed in New York at the end of the nineteenth century with the arrival of Jewish immigrants from Eastern Europe. Of the historic New York bagel store H&H, only one was left out of 3 outlets due to gentrification.
3. The Pretzels, one of the classic street food in New York City, a soft and salty snack whose recipe has remained unchanged for almost two centuries
4. I Dim Sum (Nom Wah Tea Parlor). This southern Chinese finger food has become a famous New York brunch thanks to the historic Nom Wah Tea Parlor restaurant.
5. Pay me (Katz’s Delicatessen). Pastrami, a Romanian specialty invented in the nineteenth century as a method of preserving meat and arrived in New York thanks to Jewish immigrants, is now a typical food of the American city. Local tradition wants it to be served in the form of a sandwich, between two slices of rye bread covered with yellow mustard and with pickles.
6. Hot Dog (Papaya King). How not to associate New York with hot dogs? At the famous Papaya King, on the Upper East Side, the sandwich is served along with a delicious fresh tropical fruit juice.
7. Egg custard (Eisenberg's). Egg cream was born in New York in the late nineteenth century, quickly becoming a staple food for citizens. Strangely, this drink does not contain eggs or cream, the recipe calls for chocolate syrup, soda and milk. Today it is possible to find this classic in places like the Eisenberg sandwich shop, open since 1929.
8. Coffee (Various). Greek take away coffee, served in typical blue and white glasses with an unmistakable design and invented in 1963 (and then modified in recent years), is a symbol of everyday life in Manhattan, served by many street vendors.
9. Cheesecake (Eileen's). This tasty cheese cake was invented in New York in 1872 and the original recipe, served in this SoHo pastry since 1975, includes eggs, vanilla, sugar and sour cream, all on a graham cracker crust.
10. Black & White Cookies (dessert of William Greenberg). These cookies, vanilla and chocolate and covered with icing, were invented in the Glaser pastry shop in Yorkville, opened in 1902 and recently closed. They are currently still available in several New York stores.

Photo: caffè greco iconic foods new york manhattan_ © hungry boy.jpg
Photo: Manhattan-Meltdown _iconic foods new york manhattan_ © hungry boy_6SQFT.png

The panzerotti to conquer New York! – Italian Cuisine

The idea came to two Brianza cousins: "I love panzerotti", in addition to Varick Street in Manhattan, will open by the end of the other in three other locations

What was missing, in New York, was a panzerotteria. But now, thanks to the initiative of two cousins of Concorezzo in Brianza, Angelo Magni and Giovanni Bonati, even in Manhattan you can find the famous Apulian specialties: the first (but there will be a series) dedicated store has been opened, to Varick Street, which is called "I love panzerotti".

"I am passionate about Puglia and I had in mind to open such a place for years", explained Angelo, who now lives in the Big Apple, to theHandle. "One day while I was in New York I realized that there was no panzerotteria and from there the idea started to make its way." The first step was to launch a project of crowdfunding, through Facebook: «Attention entrepreneurs and small investors. I am collecting adhesions for the opening of a chain of bakeries in the USA together with some entrepreneur friends who have already joined the project and top chefs from Puglia .

The idea of Angelo, who is also a musician and volunteer of theAssociation Mary's Meals (which provides meals for children in the poorest countries of the world and which will be supported by I love panzerotti), was greeted with enthusiasm: in the first two weeks 200 thousand dollars were collected up to 580 thousand in the following three months. Angelo and Giovanni have thus decided to launch another subscription and, in total, have collected almost a million dollars, enough to open four stores.

The first «I love panzerotti has white walls, like many Apulian houses, with a yellow heart, and on the roof the painting of a typical beach. Inside the laser projectors reflect the menu and videos of the Italian landscapes and of the panzerotto production chain. The menu has been studied with it chef Giacomo Baldi: every product is made with Italian ingredients, and the mozzarella, useless to specify it, is that of Puglia. The next venue should open in September and the other two before the end of the year.