FOOD OF THE GODS AND FOR HOLIDAYS

Imagine the aroma of the chocolate and its seductive taste as it melts in your mouth. What are the sensations all about and what exactly is chocolate?

Cocoa beans, the fruit of cocao trees, are processed into nibs, the "meat" of the cocoa bean. The nibs, which contain more than 50% cocoa butter, are ground, generating enough heat to liquefy the cocoa butter and form the bitter chocolate liquor. Cocoa powder is what remains when most of the cocoa butter is removed. The type of chocolate, such as "dark" and "semi-sweet", is dependent upon the percentage of liquor and the sugar that is added to it. Milk chocolate has added milk solids and is much sweeter than any of the dark chocolates. Think of this process as making peanut butter. The heat and grinding of peanuts is what produces the peanut butter. After that, sugar, salt and sometimes other ingredients are added.

When it comes to suppliers, there are only about a handful of businesses in the U.S. that actually start from the cocoa bean. These companies then sell a supply of their bulk chocolate to “mom and pop” stores that melt, remold and decorate the chocolates. 

One such store, Aigner Chocolates, is located at 103-02 Metropolitan Avenue in Forest Hills.  Originally called Krause’s Candy Kitchen in 1930, the Aigners, who first worked there became responsible for introducing all of the European chocolate recipes. 2009 gave the name change from Krause’s Candy Kitchen to Aigner Chocolates.  It was several years later when the family decided that it was time to retire.  Rather than simply close down they put this chocolate gem up for sale.  Mark Libertini, a trained pastry chef, had a life- long dream of being “drenched in chocolate”. Coincidentally, he was at the store to buy chocolates for his fiancée, Rachael Kellner when he saw a “for sale” sign.  Two weeks later, he bought the store, did some renovating and had Rachael sign on as the co-owner. 

Using the passed down recipes and most of the same traditional machines, the store is now a mini version of a chocolate factory.  I, being a chocoholic, found it very necessary to visit and “taste”.   As I looked around, I noticed that there was a front corner of counter tops with seats.  Do people eat plates of chocolate?  Then I took notice of a long sign and coffee machine.  Aside from the having lattes, etc. there was a Hot Chocolate made with the chocolate that they sell.  Now, that’s true hot chocolate! 

I first browsed the store.  White chocolate (fie on that…there is no cocoa liquor in this…but good for those allergic to chocolate), milk chocolate (too sweet for me), and dark chocolate (now that’s my style).  It appears that the only form of chocolate without anything in or around it is one called Cats Tails.  I tried that and determined that it was a good grade of chocolate. 

Much of the store displays the chocolates already packaged.  You can always tell which holiday is coming up!  Really, how can you go wrong by giving chocolate as a gift?   With the Christmas season, it turns out that Chanukah came early.  Aha! Chocolate dreidels complete with the chocolate “gelt”, “Chai” in Hebrew and a box of my favorite chocolates with hazelnut paste (the box and top of chocolates was decorated in the Israeli colors of white and blue).  

The fun of buying chocolate is in being able to pick out exactly what you want and have them bag or box it up.  Most barks (not of the dog ilk) were of chocolate and a particular type of nut.  Over near the coffee area, I viewed barks made with white chocolate, macadamia nuts and mango, a dark chocolate with pine nuts and fig, and another of cranberries and pecans. 

Hot chocolate is on its own.  If you’re having coffee here are some perfect accompaniments: chocolate covered oreo cookie; chocolate covered graham cracker; chocolate covered pretzel.  

Much to my surprise, Mark told me that milk chocolate is much more popular than dark.  I guess I can see that in their peanut butter cups.  Salt and caramel may have gotten popular, but not on my list.  However, if you’re into it, there are enough choices to indulge in. 

Some of my favorites include: marzipan, cherry cordials, orange peels, and ginger. Don’t forget yourself when it comes to giving a gift. As for me, I felt like a kid in a candy store.  Oh, good, they’re opened every day in case I need my theobromine fix! 718-544-1850  www.aignerchocolates.com 

SEVEN CHEERS FOR SEVEN BROTHERS

Let’s give 7 cheers for Tony’s Meat Market now known as Seven Brothers Gourmet Food Market.  First cheer is about the family business and how it came about.

Antonio Fiorito (Tony) is an Italian immigrant who in 1969 ventured to the United States from his hometown of Naples.  After working at a small Meat Market in Jamaica, and sending the money home to his 6 brothers and 6 sisters, he had decided that it was time to have his own store.   It was called Tony’s Meat Market with a logo of Seven Brothers to describe this family owned business located on Jamaica Avenue in Woodhaven. 

This was not a “butcher shop” but a small Italian grocery with a butcher.  Tony’s was one of many staples in the Woodhaven community.  After several years, and most of the “staple businesses” gone, Tony decided that there was a need to expand.  Still living in Woodhaven, this eventual growth found its opportunity in Oceanside, Long Island. 

Here, you will find his brothers Sandro and Mario and his sister Maria doing most of the working time.   Let’s not forget about Tony’s two sons, Anthony and Joseph, first generation Americans.  

Our second cheer is for maintaining the “old time” butcher section.  If you want fresh meat, don’t expect to buy anything that is prepackaged….with the exception of burgers…hey, if that’s all you want at the butcher section, why wait on a line?

Third cheer is for the space and layout.  Most of the products are situated along the walls along with that oh so friendly staff to assist you.  You can easily get around the store and even sit down at one of a few tables to enjoy a sandwich and if need be there is a bonafide restroom to make use of.    

Cheer number four is for the chef John prepared dishes.  No, he didn’t make them up…these are recipes passed down from Tony’s mom.   I wish I could have tried them all.  The butcher section, at the front of the store, has some marinated meat such as skirt steak marinated in a teriyaki sauce or a “nosh” of Captain Crunch Chicken Fingers.   Continue down to buy:  Mini-Mini Rice balls with prosciutto and ricotta; Mini –Mini balls that’s like having a Fried Mac and Cheese; one with bacon and cheddar (hint – buy a pound and get about 15 of these); Fresh Mozzarella; Macaroni Salad; Potato Salad; Orzo Salad with arugula, feta cheese and cranberries seasoned and drizzled in olive oil; Sauteed Escarole with Cannellini Beans and garlic; stuffed artichokes. 

Turn to your left to see some hot dishes such as a rotisserie chicken and then continue to the case where you’ll find some great store made sauces like ala vodka and marinara, soups like fagioli (pasta, beans and veggies) along with a Stromboli.  It’s like taking the contents of a deli sandwich and baking it in a pastry dough. This one had pepperoni, capicola, provolone, and salami. 

Another section brings you to frozen and refrigerated products as well as shelves of imported pastas and house hold items like ceramic pasta bowls.   You’ll find the fresh ravioli in the freezer and for your shopping convenience, staples such as milk and eggs are in the refrigerator. 

That takes me to Cheer number five….where the sandwiches are prepared.   It will be a tough time choosing.  The one I had is entitled “7 Brothers” with grilled chicken, fresh mozzarella, and roasted peppers in a balsamic vinaigrette.  Very popular:  Texas Two Step – chicken cutlet, melted American, melted cheddar, onion rings, fries, with a spicy garlic sauce on a garlic hero; Call Dr. Mark – roast beef, fresh mozzarella, spinach, red onion, tomato, bacon, salt, pepper, on a garlic hero.   Have your sandwich on fresh bread, hero or a wrap.  If the list doesn’t appeal to you, go ahead, come up with the contents and they’ll make it up for you. 

Cheer number six is about what lies in the middle of the store.  Fresh vegetables, those delicious Italian cheeses like parmigiana reggiano, olive oils, vinegars, breads.  That is where you’ll find the taralli…Italian pretzels.  They are great as a snack and made with pepper or fennel as well as just plain.  Perhaps you want some Italian chocolates or Nutella.  They have both the one from the US and the one imported from Italy…not exactly the same.   Don’t miss the cookies and pastries.  Hey, they can’t be a bakery, too.  But there is a decent selection for your dessert tummy…there is always a spot in your tummy reserved just for dessert.  Have that espresso with Panettone. 

Let’s give the last cheer to the catering.  Mangia!  Sure, you can go in there and pick out all that you want to make up platters and “slave over a hot stove”.   Here are some examples of what you’ll find on the menu.  Appetizers:  various flavored chicken wings; stuffed mushrooms; baby back ribs.  Salads: fresh mozzarella with sliced tomatoes, roasted peppers, sundried tomatoes and fresh basil.  Pastas: Rigatoni Alla Bolognese; Lasagna roll-up.  Entrees: Shepherd’s Pie; Stuffed fish filet; Roasted Tuna; Veal Seven Brothers; Sausage and Broccoli Rabe. Side dishes like Asparagus Oregananta and hot antipasto.  Heroes, pastries, breads…the whole kit and caboodle.

With Christmas sneaking up, you may have thoughts of the Italian yuletide tradition of the Feast of Seven Fishes.  Word has it that the chef is setting up the following: scungille, mussels, shrimp, calamari, octopus, crab, and clams.  You may want to add the roasted salmon with capers and black olives in a marinara sauce, topped with toasted bread crumbs.

Now we get to the basic information.  Seven Brothers Gourmet Food Market, 2914 Long Beach Rd, Oceanside, NY. 516-678-5999.  Open every day, free parking in the rear.   www.sevenbrothersoceanside.com   

LUNCH BREAK AT THE GARDEN CITY HOTEL

While exploring the Garden City area, Laurie and I took a lunch break to go to the Garden City Hotel.  I have not been there in years and heard that they did much renovating at this old hotel.  One of my concerns was accessibility as I had to use a rollator walker.  

I checked out their website and did not find anything that revealed “accessibility”.   In fact, the only way to find out (other than calling them) is to go through booking a room.  When you plug in the dates and now looking to choose a room, you will have a choice of accessible rooms.   Well, we weren’t looking to stay over.

Upon arrival at the front, there are some handicapped parking spots.  However, when you get to the doors, there is a curb!  Nothing is posted in the way of a ramp.  There are doormen who will open the doors, but they did not offer to assist in my now having to pick up the rollator and get it over the curb. 

In most hotels, you can press a button and double doors will open.   Although there are double doors they did not seem to have a button to open both.  The doorman will open one so that you don’t have to use the revolving door.

At one point I am in the lobby where the Polo restaurant is located and needed to use a restroom.  I am instructed to take the elevator to the second floor and it will be opposite the elevator.   I do so and find it absolutely difficult to open the door.  To be honest, I would have not been able to do so if I was in a wheelchair.   Does anyone check the bathrooms?  There was no toilet paper!  I had to go to the adjoining stall and pull out one of those extra rolls. 

We eat at the Polo Lounge where they have a Business Lunch. “Guaranteed within 30 minutes. Choose from a selected appetizer, main course and any side $32”. 

According to the website, the lunch is served in the adjoining Polo Steakhouse.  We are placed at a table in the Lounge up against the piano.  At first, the waiter told us that they were not doing this business lunch anymore.  Having spoken with someone only a few days before, I requested that he ask someone.  The menu has stars to show what can be chosen.   I chose the Vine Ripened Tomato and  Burrata, with a spinach pesto for my appetizer.  It’s a one up from fresh mozzarella with slices of tomato and fresh basil.   They serve these New England cheese biscuits rather than bread.  

Entrée course was a Grilled Skirt Steak, charred Rapini Pomme Puree (mashed potatoes) and Maitre D’Hotel Butter.  The sides listed did not have any ones with a star, so I just assumed that “any side dish” was one of these.  I opted for the Grilled Asparagus with Citrus Salsa.  The waiter said that these sides are not part of the deal as the dish already comes with a side.   Wait….what do they mean by “any side dish”?   It would have been just as easy to substitute the side dish that comes with the steak for the asparagus.  It came with broccoli.  Is it a secret?  Could you have told me in case I don’t like broccoli?  

Laurie had a Caesar Salad, Lobster Bisque, and Lobster Roll with a side of “Brussel sprouts, bacon and maple butter”.  I hate Brussel sprouts but decided to taste them.  Pretty good.  Maybe I’ll try making them at home. Laurie liked the bisque but found the Lobster roll to have too much dressing. 

Although not part of the deal, I did have dessert.  Due to a very funny anecdote involving Laurie and I, I tend to pass up a crème brulee.   I decided not to this time and was happy that I did. 

Incidentally, there is a restroom located in the adjoining Polo Steakhouse.   I was directed to this one after having lunch and observed some people eating in there.   Seeing that I am using a rollator, we should have been given a seat either in that restaurant or close to the doorway that leads from the lounge to the restaurant.