Check out my article, Are We Done Mocking Mocktails, in the June issue of Food & Beverage Magazine.

Thanks for the opportunity Francine!

B Published,

Shari

Last weekend I attended the Aspen Food & Wine Classic. This was my second year in a row there, and it was just as good, if not better, than year one. Highlights included a Top Chef Winner Opening Reception at the St. Regis; Mario, Machaca & Milagro; AmEx Restaurant Trade Program featuring restaurateurs such as Drew Nieporent, Bobby Flay and Danny Meyer; fabulous cooking demos (my favorite was with Michael Symon); Best New Chefs party; and a late night jam session at Two Twelve Access Aspen with Tom Colicchio and Joe Bastianich. My flights were exciting in themselves, with fasten-your-seatbelt Denver/Aspen rides with star chefs like Jose Andres, Ming Tsai and Paul Liebrandt.

Plus, I enjoyed the fresh mountain air and beautiful nature along the river and in Maroon Bells, as well as the starry, starry nights. Not a bad “work” trip at all!

B Networking Out-of-Town,

Shari

Wow. It’s been awhile since I posted here. I have been tweeting and facebooking, and neglecting to blog. So, let’s play catch up. May was a very busy month filled with fabulous food events. Here are some of the highlights:

May 4th - James Beard Awards at Avery Fisher Hall, Lincoln Center, NYC

May 12th - NYWCA Dine Around at Knife + Fork, NYC

May 16th - Taste of Tribeca with Capsouto Freres, NYC

May 19th - Dish du Jour’s Meatball Melee at Astoria World Manor, Queens

May 20th - Share Our Strength’s Taste of the Nation at Roseland Ballroom, NYC

May 26th - Citymeals on Wheels at DBGB (Sneak Preview), NYC

B Involved,

Shari

In celebration of its 50th Anniversary, Rizzo’s is offering 50 Days of 50¢ Specials, from April 11th, 2009 to May 30th, 2009.

Here are the details:

Saturday, April 11th – Friday, April 24th
50¢ Sides, Salads and Sodas
Includes Garlic Knots (4 pieces); Small Salads (Simple, House and Caesar); and cans of Soda (Coke®, Diet Coke® and Sprite®); delivery or take-out only; limit one person customer

Saturday, April 25th – Friday, May 8th
50¢ Toppings
Includes All Toppings (Sautéed Spinach, Marinated Mushroom, Fresh Garlic, Fresh or Roasted Pepper, Red Onion, Toasted Anchovy, Black or Green Olive, Pepperoni, Meatball, Sausage, Grilled Chicken, Bacon, Ricotta, Fresh Mozzarella, Extra Cheese, Extra Sauce); delivery or take-out only; limit one pizza per order

Saturday, May 9th – Friday, May 29th
50¢ Homemade Gelati, Italian Ices and Cannoli
Includes Daily Selections (Flavors vary: Lemon Sorbet, Creamy Coconut, Cherry, Pina Colada, Dutch Chocolate, Pomegranate, Mandarin Orange, Apricot Mango); in-store only; limit one per customer

Saturday, May 30th
50¢ Sicilian “Square” Slices
Includes two slices per customer; in-store only

Rizzo’s is open every day for lunch and dinner (Monday – Saturday, 11 AM – 10 PM; Sunday, 12 PM – 8 PM), and is located at 30-13 Steinway Street, Astoria, NY 11103. From Manhattan, take the N/W train to 30th Avenue; or E/R/V lines to Steinway Street.

For more information, please call 718.721.9862 or go to www.rizzosfinepizza.com.

B Celebratory,

Shari

FOR IMMEDIATE RELEASE

A TRADITION OF PASSOVER AT CAPSOUTO FRERES
Seders Benefiting The American Jewish Joint Distribution Committee

New York, NY (March 2009) – For over 22 years, the classic downtown Manhattan French bistro, Capsouto Freres (451 Washington Street, at Watts Street, New York, NY 10013; 212.966.4900; www.capsoutofreres.com) has hosted very special Sephardic (non-Kosher) Seders for Passover. This year, they will be offering their guests the opportunity to spend the first two nights of Passover – Wednesday, April 8th and Thursday, April 9th, 2009 – at their landmark Tribeca restaurant.

The Seder service dinners will begin at 6:30PM, and seating will be at communal tables. The services will be conducted by a Cantor with a reading of the Haggadah. The dinner, a $150.00 contribution per person (payable by check in advance made out to the Joint Distribution Committee - JDC), is a benefit for The American Jewish Joint Distribution Committee, a Jewish worldwide charity organization helping people in need. The JDC charity was chosen for its quiet ethics and for using and distributing 100% of the funds raised.

The Capsouto brothers began this tradition in 1987 after a dramatic massacre that occurred at the Neve Shalom Synagogue in Istanbul, Turkey. The news of this tragedy struck close to home as the parents of the Capsouto Freres are of Turkish origin. The Capsoutos were compelled then to contribute their efforts toward needy Jewish communities in crisis and decided to create a yearly fundraiser at their restaurant with all of the proceeds donated to a good cause.

In keeping with a family custom, the three brothers – Jacques, Samuel and Albert – work together to create a menu showcasing the symbolic foods served for Passover, according to the traditions from generation to generation as passed on by their mother, Eva. The communal meal will consist of dairy and fish only, beginning with the first course of Three Frittatas (spinach, leek and zucchini); Artichoke Hearts; and a Boiled Brown Egg. The second course will be Poached Salmon with Herb Vinaigrette with Stewed Okra, String Beans and Matza Mina (layers of matza and cheese). For dessert, Macaroons will be served with Fresh Fruit Sorbets. To accompany the meal, white and red Israeli wines, from labels such as Dalton, Galilee, will be offered, as well as a traditional sacramental grape wine used for the service.

“This event is an occasion where everybody comes out ahead,” says Albert Capsouto. “There is always a great demand for a restaurant Seder, and we have answered a real need, plus, we feel wonderful raising money for a good cause.”

Capsouto Freres will be closed for lunch on April 8th and 9th, but will return to regular hours the remainder of the week. Matza will be served at the restaurant upon request every day of Passover.

Passover Seders at Capsouto Freres
Wednesday, April 8th, 2009
Thursday, April 9th, 2009
6:30 PM

$150.00 contribution per person
Checks payable in advance to the
Joint Distribution Committee (JDC)

Mail checks to:
Capsouto Freres
451 Washington Street, at Watts Street,
New York, NY 10013
Attn: Albert Capsouto

For reservations, call 212.966.4900
www.capsoutofreres.com

Capsouto Freres
As pioneers in the hospitality industry in Manhattan’s Tribeca neighborhood, the Capsoutos have maintained their family tradition of brothers in business together since opening their charming French restaurant, Capsouto Freres, in 1980. They chose Tribeca, after settling in New York, via Egypt and France, because of the potential to evolve with a growing area, and they have successfully flourished over the years with a devoted clientele and word of mouth popularity.

Capsouto Freres has always been well rated in the Zagat Survey which has listed it as one of “New Yorkers’ Favorite Restaurants.” Situated on the corner of Watts and Washington Streets in the 1891 Fleming Smith landmark building, the restaurant is known for its harmonious combination of openness and elegant craftsmanship. The sheer charm of the bistro is felt the moment one walks in. Having designed and renovated the restaurant themselves, the Capsoutos have preserved the feeling of warmth, simplicity and timelessness which emanate from the building itself.

Leading the kitchen is Chef Jerome Charpentier, who is from Champagne, France and trained at Herriot Culinary College. He has worked at fine establishments in France, England and New York, and has acquired an excellent reputation for preparing traditional French cuisine with a contemporary twist. His execution of Capsouto Freres’ model French menu presents a diversity of choices from its signature Terrine Provencale to mouthwatering Soufflés.

###

I neglected to take any of my own pictures while attending SoBe’s Food & Wine Festival a couple of weeks ago, but lucky me, The Feedbag has included me in one of its 188 photos from the Burger Bash. Enjoy the show! (I think I am around the 150th photo, but that’s a guestimate!)

B Snapped,

Shari

Check out NY1’s Zagat segment on Capsouto Freres’ upcoming “French food, meet Israeli wine” dinner on Monday, March 9th.

Here’s the event description:

Savor the flavors of France and the grapes of Israel with the brothers Capsouto as they walk you through four courses paired with wines from makers Yarden, Gamla, Barkan and Binyamina. Dishes on the menu include French favorites like daube de boeuf, terrine provencale and tarte tatin. Jacques Capsouto himself will be on hand to navigate the meal and talk about his twin passions for French food and Israeli wines.
$55 for four courses with wine, tax and tip not included
Call 212-966-4900 and mention “Zagat Presents”

Capsouto Freres,451 Washington St. (Watts St.)

B Featured,

Shari

Good news for Hell’s Kitchen residents! Check out these two new restaurants that just opened:

Sweet Emily’s (321 West 51st Street, between 8th and 9th Avenue, New York, NY 10019; 212.957.9338; www.sweetemilysnyc.com), offering American Comfort Food with Latin Influence. Menu highlights include Bacon Mac & Cheese Croquette, Shrimp Mojito, Plaintain Crusted Tilapia and Smoked Pork Chops. Sweet Emily’s hopes to appeal to the neighborhood with its savory cuisine, genuine hospitality, and budget friendly prices (all entrees are under $20). The restaurant is located in the space that was formerly Rene Pujol, and it is owned by Chef Vincent Purdy and General Manager Emily Orr.

Bossa Nova Brazil (772 Ninth Avenue, between 51st and 52nd Streets, New York, NY 10019; 212.586.5005; www.bossanovabrazilny.com), a new Brazilian restaurant and bar in the space that was formerly Brasserie 52. The owners are Patrick Lima and Ciro Colantonio (Pietrasanta, Rachel’s, Le Refuge). The menu showcases authentic Brazilian dishes, such as Bolinho de Bacalhau, cod fish croquet Portuguese style; Frango Bossa Nova, fried chicken sautéed in white wine, garlic and oil; and Picanha Na Chapa, sizzling grilled top sirloin, and serves refreshing signature cocktails, including Caipirinhas, Batidas and Cachaca. Plus, on Fridays and Saturdays, the restaurant offers a traditional Feijoada, Brazil’s national dish made with beans, beef and pork meats. Bossa Nova Brazil features live music in the evenings from Wednesday to Saturday, and has two-for-one Caipirinhas, Sunday to Thursday. The restaurant also serves a wonderful weekend brunch.

Starting on Tuesday, February 3rd, Capsouto Freres, Tribeca’s 28-year old, warm and classy French bistro, will be offering a No Corkage Fee special on every Tuesday, plus 20% off any bottle of wine from the restaurant’s outstanding International wine list of over 125 bottles. Jacques Capsouto, President of Maitre de Companons de Beaujolais, has created Capsouto Freres’ unique wine list that features numerous Israeli wines in addition to more customary French, and has won numerous awards from some exclusive publications including Santé Magazine, Wine Spectator, Wine Enthusiast, Zagat Survey and Mobil Guide.

Capsouto Freres’ Tuesday wine special will run through April 2009. The restaurant is located at 451 Washington Street, at Watts Street, NYC, NY 10013, and is open seven days a week, on Tuesdays for lunch from 12-3:30pm and dinner from 6-10pm. Reservations can be made at 212.966.4900.

Are you ready to learn how to cook an authentic Irish brunch with a contemporary twist from an expert Irish chef, AND impress your dearest friends? If so, then Knife + Fork (108 East 4th Street, between 1st and 2nd Avenue, NYC, NY 10003; 212.228.4885; www.knife-fork-nyc.com) has the thing for you.

Starting in January, Chef/Owner Damien Brassel is offering private, hands-on cooking classes at Knife + Fork for parties of 12-14 people. The restaurant will be reserved for the group, allowing guests to get in the kitchen to help make an amazing Irish brunch, and then sit-down to enjoy their creations in the comfort of the restaurant. Recipes will be provided. The cooking demonstration and brunch will run on Sundays from 10am-3pm, and the fee is $75 per person.

Knife + Fork’s Irish, Manhattan-style brunch menu will include items, such as:

- Sake Bloody Mary
- Seared Foie Gras
- Irish Black Pudding
- Fried Eggs over Potato Boxti
- Overnight Plum Oven-Roasted Tomatoes
- Irish Toast and Homemade Radishes

In addition, the class will learn how to prepare Knife + Fork’s Homemade Celtic Loaf, which is made with Irish stout, creating a deep brown color and distinct nutty flavor, and is now available for sale from Tuesday to Sunday for $8 per loaf. To order a delicious, fresh loaf (or two!), interested parties simply need to call Knife + Fork at least 24 hours in advance, and their bread will be available for pick-up from the restaurant any time during the day or evening. It is that easy!

To reserve Knife + Fork’s Irish brunch class, or to order its homemade Celtic loaf, please call 212.228.4885. For more information about Knife + Fork, go to www.knife-fork-nyc.com.