BISTRO Z NOT JUST A “HOTEL RESTAURANT”

Note: Although I previously posted this in my trip to Tarrytown, I updated this after interviewing the Sous Chef, Ariel. 

Hotels usually have reputations of having a so-so restaurant.  That is certainly not the standard for the Double Tree Hilton in Tarrytown, NY.  Their restaurant, Bistro Z, is one that deserves attention even when you are not staying there.  Chef Craig Leonard is the brains behind the food.  With farms not being so far away, Chef Craig is about the use local sources.  Seasonal menus change to reflect what is locally sourced within a 50 mile range and are indicated with stars.

It’s not just produce that makes up the 70% locally sourced menu.  Chef Craig told me that they obtain fresh duck, rabbit, and pork in the Hudson Valley.  Beef comes from farms in New Jersey.

Ariel Cacciaglia is the Sous Chef who is responsible for coming up with orders, specials and watching the line. Ariel also preps the soups, stocks and sauces.  She had prepared a lunch of Fish and Chips…big deal?  Beer battered fish fried up and served with cole slaw…so?  A local dark beer and capers are used in the batter bringing out the flavor and making them less salty.  Whereas most restaurants use cod, Bistro Z uses Chilean Sea Bass.  They buy the Chilean Sea Bass whole and then use the portions left from cutting up the steaks.  This was one of her ideas. I missed this.

Let’s get to the dinner.  Bread…two types.  I did not partake as I wanted to save my tummy room for everything else.  Nancy did partake and said that it was perfect regarding both the texture of the crust and chewiness of the inside. 

I asked if our waitress could make fresh lemonade.  With the restaurant having a bar, this can be done.  She also asked if I wanted any fruit in it and opted for strawberries, which turned out to be sweet, considering that the season was quite over. 

It was the end of Restaurant Week in Hudson area as those restaurants participating had special menus at a fixed price.  A Board of Directors comes decides on the proteins that the restaurant is to use.  Bistro Z creates the sides.  This may be done so that each of the restaurants has a different menu.  Although the choices were quite appealing, especially for the price, we decided to order off the main menu.  I could have had the Rabbit Ragu with fresh Pappardelle pasta or Maple Brined Pork Chop with a blackberry sauce.  Next time.

Nancy requested a Caesar Salad with the dressing made on the premises.  I love fresh beets and ordered the Trio of Baby Beet Salad.  Three different colored beets with grape tomatoes, frisee, and a tarragon vinaigrette. 

As we were approaching the podium, I noticed that there was a platter of salsa, chips and guacamole. (There is a sign revealing the “Soup of the Moment”. Great idea in case the chef opts to whip up a different “soup of the day”).  I asked our wonderful waitress if we could partake in a sample of the guacamole, wondering as to whether they use fresh avocados.  No doubt that they do and just the right amount of kick.

Chef Craig wanted us to sample a few other appetizers.  Twist my arm.  House Cured Salmon with asparagus spears, frisee, and an herbed crème fraiche. The salmon was neither salty nor oily. Too bad I can’t buy this at home. 

I do not tend to enjoy Brie.  This was a Baked Brie with lingonberries, toasted almond and a warm baguette.  Nancy loves cheese and figured that she’ll eat it.  Then I tried it. I guess all brie cheeses are not the same! Baked must make a difference as well.  Add those lingonberries and almonds and you have one excellent taste bud pleasure.   Nancy agreed.  Ariel later told me that heating up that type of cheese, just enough to take the chill out of it, changes the flavor completely.   

Now we are onto the main course.  Considering what I had so far, I had expectations for their Lamb Chops.  Two double loin chops cooked to my request (I like them just about well-done), with braised spinach and kale, along with a Potato and Squash Gratin.  I asked to leave out the Crispy Garlic.  Another OMG experience!  The combination of potato and squash (not sure which kind) with the melted cheese made for a great “side”.  Talk about a savory dish!

Nancy went for a “surf and turf” of Beef Tenderloin and Grilled Tiger Shrimp.  I believe that the tenderloin was like filet mignon.  Yukon mashed potatoes, real baby carrots, and asparagus accompanied this entrée.  “Tiger Shrimp seems to have the best taste and consistency,” Ariel said. “When we clean the shrimp we then place it in oil and shallots.”   A Bordelaise Sauce added an extra flavor. 

Somehow, there was room for dessert and not “jello”.  Chocolate Explosion sounded like a chocoholics dream. “Warm Chocolate Soufflé Cake with Center Ganache Served with Vanilla Ice Cream”.  Nancy went for the Maple Sugar Bruleed New York Style Cheesecake with spiced pecans.  This is certainly a specialty of Bistro Z.  It’s an individual mini-cake rather than a slice. I could definitely say that I would buy the cheesecake if it were sold in NYC.

We had breakfast the next morning with a choice of a buffet (hot and cold) or off the menu.  Whereas most restaurants serve hash browns or such, tri-colored potatoes were the offering.  Purple, red and white.  I ordered eggs over easy and skipped having any bread for dipping these special spuds in the yolk.   www.bistroZ.com

JANIS JOPLIN RETURNS TO THE CINEMA

Janis Joplin was without a doubt the female voice of the 60s Rock Revolution.  You can still hear that scratch and yelling voice in your mind singing, “Piece of my Heart” and “Me and Bobbie McGee”.  She left an indelible impression while alive and even further when she overdosed on heroin and died October of 1970 at the age of 27.

Her life was told to us through various media.   Documentaries such as “Monterrey Pop”, “Woodstock”, and “Janis” allowed us to relive her moments on stage. “The Rose”, a movie starring Bette Midler, had Joplin’s name written all over it, so to speak.  It is described as “The tragic life of a self-destructive female rock star who struggles to deal with the constant pressures of her career and the demands of her ruthless business manager”.   They got the destructive part correct, but Joplin’s death was due to her own upsets and demons.

In 1992 Laura Joplin, her younger sister, published a book entitled, “Love, Janis”.   The core of the writing focused on letters that Janis would send to her family in Texas.  I hadn’t read the book until another media came out.  It was the off-Broadway show entitled Love, Janis and was a big hit.

I had the opportunity to meet Laura and asked why these letters suddenly appeared.  “Mother kept the letters in a drawer.  It wasn’t until 1988 that the letters were shared with Michael and me.  It was an incredible emotional experience for us. Some of the letters were 18 pages long and depicted what Janis really went through.  These letters were a true eye-opener because the Janis that I knew was the Janis that her friends knew; an intelligent person who lived at home.”

What better place to have the play produced than at the Village Gate,  in the “blues” area of Greenwich Village.  The 2001 show depicted the life of Janis Joplin’s singing career through her songs and letters. They casted two Janis Joplins.  One would do the singing and the other who spoke from the heart and emotions citing many of the letters.  Songs included:  “Piece of my Heart”, “What Good Can Drinking Do”, “Summertime”, “Mercedes Benz”, “Ball and Chain” and “Me and Bobbie McGee”.  

Not only was the show toured, in more recent years one of the actors who sang Janis Joplin began doing her own tour with a show called, “A Night With Janis Joplin”.

Janis Joplin is back on screen with “Janis: Little Girl Blue”.  The film, produced by Alex Gibney and written and directed by Amy Berg, focuses on Joplin's life through her words in correspondence, interviews and the memories of her family and friends…and yes, the letters. 

Chan Marshall (a.k.a. Cat Power) narrates this excellent documentary showing how Joplin fought to be herself, an adventurous and rowdy woman who belted out her sorrow, rage and happiness on the stage.

Those interviewed include members of Big Brother and the Holding Company, Country Joe McDonald , Dick Cavett, and Kris Kristofferson, who relates his  feelings about hearing Janis perform his song “Me and Bobby McGee.”  Laura Joplin is also featured.  Feedback also comes from Bette Midler and Melissa Etheridge.  I must say that the film includes some incredible performance footage. 

"I managed to pass my 27th birthday without really feeling it," Janis wrote in a letter home some months before her death. "It's such a funny game. Two years ago, I didn't even want to be 'it.' No, that's not true. I've been looking around, and I've noticed something. After you reach a certain level of talent … the deciding factor is ambition. Or as I see it, how much you really need to be loved...."

Janis shares about her relationships with her family, friends and lovers, some of which in their present day are part of the documentary.   In the end comes to the realization that everyone in the band has someone to go home to…she is alone.  She had promised not to do heroin that October 4, 1970.  

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