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Lacey Burke Blogs |
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Most recent blog entries |
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| Contigo Peru... | Blogs Travel | By laceyb on5/31/2007 | |
| First day in Peru: It’s cold, dreary and overcast. I get to the hotel and pass out for at least 4 hours. I wake up, determined to warm myself up with lots of pisco and some traditional Peruvian food. We meet with “Pepe” Moquillaza, the proprietor of Inquebrantable (Unbreakable) Piscos, at Bar Marino. We started out with some Pisco, neat, in a mini cordial glass. I was immediately reminded of Grappa, without the bite. Its all grape, in other words. I noticed subtle differences in all the versions, but I’m hardly an expert, so I opted for a Pisco sour. It was frothy and tart, but I think I make a better one.
 I skimmed the menu and noticed Leche de Tigre, and Leche de Pantera. Hmmm…Tiger’s milk and panther’s milk? I had heard about both from a friend ... |  | |
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| | 8 Courses, 3 Girls, 1 Chef: Mendin's NYC Omakase Menu | | BlogsRestaruants | By laceyb on5/19/2007 | |
| Have you ever had the pleasure of sitting down to a custom Omakase menu? No? Well, let me tell you, it’s a must do. I feasted upon 8 delectable dishes hand- crafted and catered to my very own palate. My friend Jose Mendin of SushiSamba Miami was recently in town to bring some of his talent and flair to the New York locations. He cleverly concocted a mélange of exotic flavors in the form of my very own tasting menu.
 I had told Jose I was planning on coming in with a few girlfriends for his ultimate collection of dishes. Upon arrival, he presented us with our Omakase menus, hot off the press. Omakase basically means chef’s choice in Japanese. However, in this case, our palates were the first and only consideration. His attention to detai ... | | |
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| | The Consummately Cool Chef: Saul Bolton | | BlogsQ&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 | | Blogs
Drink | 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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