| The Consummately Cool Chef: Saul Bolton | Blogs Q&A | By laceyb on4/15/2007 | |
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(Photo courtsey of NY times)
Recently, on a cold and rainy Sunday morning I ventured to Saul Restaurant in Boreum Hill and was greeted by the man himself with a steaming cup of coffee from his next-door Café.
Decked out in a Rasta t-shirt and a wooly ski cap, he showed none of the pomp and circumstance that might be expected from a 2 time Michelin star chef. We immediately fell into a casual and comfortable conversation about Bouley, staff meal, and smoking pot.
L: I’ve read that you grew up in Ohio, Georgia, and Massachusetts. How did your family life influence your passion for food?
S: I grew up living with my mom and one of my sisters. She was working, and my sister and I had to do a ... |  | |
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| Momofuku Noodle Bar | | Blogs
| By laceyb on3/27/2007 | |
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I was in search of a good meal. After surviving a bad bout of mussels the night before, I was faced with the unhappy realization that my favorite arepas bar is closed on Mondays. I was desperate to find some gastronomic redemption. Then, I remembered the delicious, steaming bowl of high-class pork ramen noodles I shared with my friend Tony a few months prior. What was that place? Of course! Momofuku! I knew it was just the right place to put the bounce back in my step.
At just past 1pm, I walked into a moderately crowded room, and pulled up a chair at the slender communal bar that encompassed the room. I already knew the ramen was amazing, so – notwithstanding my delicate appetite, - I still wanted to try something new. It is jus ... | | |
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| Finding France in Vegas | | BlogsTravel | By laceyb on3/10/2007 | |
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Nothing says I love luxury like a few decadent days at the Wynn in Las Vegas. Nothing says I love Lacey like 3 self indulgent days and nights immersed in Champagne, gambling, good friends and endless feasts…to say the very least.
Recently, I met up with a few friends in Sin City to celebrate and relax. Steve Wynn certainly didn’t spare any expense when erecting his 2 billion dollar baby. The enormous, slender superstructure glistens in the desert sun and is the exact color of a champagne bubble. Every inch is polished and sparkling with the tender glow only an unlimited budget can provide. I made it my personal mission to take on the Wynn and all of its glamour.
Upon finding out where we were staying, I decided to imm ... | | |
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| Barnyard and Bubbly: Palm Bay Imports wine profile | | BlogsDrink | By laceyb on3/7/2007 | |
| Upon entering a wine tasting with limited time, one needs a plan. I had roughly a half an hour and about 300 wines and liquors. Naturally I began with the light, bubbly and the pink…Here’s a limited selection of my favorites that I got a chance to sample.
#1. Gosset Champagne-
*The Brut Excellence had fresh pear on the nose with a toasty lingering finish.
*The Grand Millesime Brut 1999 was my Favorite. Ripe green apples, honey and toasted hazelnuts danced in the aroma, while a dry effervescence quenches your palate. A richness I adore in Champagne.
#2. “Petalo” Il Vino dell’ Amore- Moscoto Supmante-
*This Italian sparkler was incredibly fresh and redolent of roses on the nose, with a sweet, but n ... | | |
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| Boheme: Premier Argentinian Sparkling Wine | | BlogsDrink | By laceyb on3/5/2007 | |
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This amazing bottle was given to me as a going away present. Until then, I wasn’t aware that Argentina had any standout sparklers. “We don’t” was his response, but this was the exception. As most of you know, if it sparkles I’ll drink it. Well, I’ll at least try it.
I shared this delectable bottle with a friend last Sunday. We were both impressed and pleased with its crisp dry taste. It immediately resounded with fresh pear notes and had great acidity. I tried to look it up online with the hopes of ordering more, but no such luck. I believe its 100% Pinot Noir, and only available in Europe and Argentina. I’ll just have to persuade him into sending more….
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| L'Atelier du Joel Robuchaun | | BlogsRestaruants | By laceyb on2/28/2007 | |
|  Foie gras, caviar and some red wines elicit words every time you taste them. That is why, constant readers, I must tell you in explicit detail the flora and fauna of my amazing meal at L’Atelier du Joel Robuchon.
As I entered the foreboding and austere Four Seasons Hotel on 57th, I was drawn around the mezzanine toward the bustling, crowded bar area of the hotel. On the way, I gave the hostess at L’Atelier my name and headed to the bar for a drink. After being accosted by some unwanted conversation with a much older patron, my partner in culinary crime showed up. We slipped off to the dining room, which was much smaller than I could have ever imagined. The stark, cold marble foyer yielded to a warm, intimate dining room in juxtoposition to the ... | | |
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| Taittinger Nocturne | | BlogsDrink | By laceyb on2/28/2007 | |
| As you all know, I'm an avid Champagne drinker. I was happy to discover a tasty new bottle on my recent trip to Vegas. Behold Taittinger Nocturne! It's a sec Champagne, 40% chardonnay, and 60% pinot noir and pinot meunier. Its slightly sweet, with essences of fruit in syrup on the palate. The light bubbles are delicate and liquid candy with a innocent sensuality.
Belive it or not, this elegant recommedation came from a beautiful blonde "dancer". We all enjoyed several bottles of this palate-friendly sparkler. I think of it as a bit of a beginners bubbly. Its what I wish I could have drank on my 21st birthday.
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| Amazing Barolo | | BlogsDrink | By laceyb on2/27/2007 | |
| If you want to try some truly great Barolo, Check out this label. Aldo Conterno makes killer Barolo, as well as Neibbiolo. I found them to be very full bodied, slightly tannic with tons of earthy barnyard, tobbacco and muscle. My ideal red sipping wine.I'm quite sure the rest is equally great considering the quality of the two I've tried. If you don't trust you're own palate, feel free to send me a bottle as your token guinnea pig ;)
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| Classicly Trained with an Edge: Q&A with Brian Ray | | BlogsQ&A | By laceyb on2/27/2007 | |
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I adore a man with strong opinions. He’s over saffron, loves sea urchin and foie gras, and thinks truffle oil tastes like plastic. Recently, I had the distinct pleasure of chatting with Brian Ray-main sous chef to Bobby Flay(and if I have to tell you who he is, you shouldn’t be reading this). But I will let you off the hook just this one time. Bobby Flay is the superstar Iron chef with several restaurants, plenty of cookbooks and a few shows on Food Network.When I arrived I was warmly greeted by the general manager of Mesa Grill, who offered me one of their specialty margaritas. I had to be polite and accept, so I chose the bright purple (and rather potent!) Prickly Pear Margarita. I was shortly joined by Brian.Q. So Brian, you’ve been with Mesa Grill ... | | |
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| Mile High Misfunctions | | Blogs
| By laceyb on2/27/2007 | |
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Why must airline food be so frighteningly bad? As I sit here on my way to Las Vegas, while visions of French delicacies dance in my head, I’m accosted with a horror in a plastic sleeve. Whose brilliant idea was it to serve a Steak and Cheese pizza with ranch dressing? Does that particular abomination even exist on earth? I’ve never seen it in all my New York pizza eating days. What about a simple cheese pizza with marinara sauce? Is it because the strange mile high creations are the only nourishment that can survive at such high altitudes?
Being the “try anything” kinda gal, I bravely took a few bites. Granted, my stomach didn’t heave immediately, it certainly wasn’t anything I’d ever eat again. It tasted like the chemicals and process ... | | |
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