mind boggling

I'm just trying to wrap my brain around the fact that it is easier and cheaper for this country to manipulate corn several times over to create a sweetener like high fructose corn syrup than it is to encourage more natural sweeteners (subsidies for farmers?).

This brings to mind an issue I had with my last retail job...it was easier and cheaper for them to send a product to China (the other side of the planet!) to be refurbished and have it shipped back than it was to simply have it done here...yikes

a quick thought

Every day people are dying from starvation while this country develops green ketchup, the McGriddle and the cheese stuffed, breadstick crust, double layer pizza.

Alice Waters and cavemen

Today I started reading an "authorized" biography of Alice Waters and the restaurant that helped shape the restaurant scene as we know it, Chez Panisse. So far it is quite interesting but something on the inside of the back jacket flap caught my attention. Of the woman and her landmark Berkeley, CA establishment it says, "As advocates for fresh, mindfully grown food, prepared simply and eaten with awareness, they have revolutionized how we think about food, how it's grown, how we cook, and how we eat." I was suddenly struck with a little bit of remorse upon reading these words.

For those of you who don't know, despite her lack of formal culinary training (or any real common sense so it seems) Alice Waters created what is considered one of the finest restaurants in this country by championing locally grown, seasonal foods...the mother of "California Cuisine". Until the late 1960's much of the food in restaurants was frozen, canned or otherwise processed. Some may argue that we largely have Alice to thank for chefs now shopping at farmers' markets and sourcing other locally grown/produced items.

What occured to me as I read that jacket flap is that not only is the idea of fresh, local, seasonal food prepared simply not a new one, it is quite ancient. These are the very ideals of regional Italian cooking, passed down from generation to generation. Find the greatest products you can and prepare them in a basic, yet delicious, way. As I thought more about it you can even trace these things back to the very dawn of humanity when cavemen ate what was around out of necessity. The safest, most convenient method to obtain nourishment was to use the resources in the surrounding area. I do of course realize that we are talking about restaurant food vs. hunting and gathering but I honestly don't see a huge disparity. They are different means to an end.

So essentially we are at this low point in culinary history where people are eating processed, highly chemical laden "Food" as people like Miss Waters try to get us back to our roots. Is it just this country or are we as a planet too busy and preoccupied to eat real food? The part that saddens me most is that she is labelled a revolutionary. I am not sad because I don't like her (heck the woman seeks to bring actual vegetables into schools!) but because it says a lot about the state of what we eat in this country. The notion that what we eat should be fresh, local, and seasonal, despite the fact that others have eaten this way for thousands of years, is considered radical. What brought us from the old tradition into this new culture of the illusion of food and how do we get back? Somewhere along the line it became strange to eat fruit in season or meat that isn't infested with fecal matter, perhaps because it is easier to just not care. I can only hope that the pendulum continues to move in the direction of Chez Panisse, Mario Batali, the local farmer and away from high fructose corn syrup, fast food and produce available year round no matter what the cost.

The Most Powerful (and irresponsible) Chef in America

In today's Chicago Tribune there is an article on the "most powerful chef in America" and arguably the world. The man in question is Naperville resident, former actor, C.I.A. (mise en place not espionage) graduate and current McDonald's USA Director of Culinary Innovation Dan Coudreaut. This is the man we have to thank for the "Asian" salad and the Chicken Snack Wrap currently gracing the menus at the Golden Arches. Now don't get me wrong...I love a Big Mac every couple of years and I have a weakness for the vanilla frozen dairy dessert cone (only 150 calories!) but what exactly is this man doing. Take for instance the Snack Wrap. According to the article it took one year of development from idea to launch.

you read that correctly...one year...

Never mind the fact that the ingredients, basically a chicken select wrapped in a tortilla with vegetables and sauce, were already in use at the restaurant. Mr. Coudreaut somehow had the foresight to mix them all up to create an entirely new dish!

Why is McDonald's so unwilling to challenge its customers? Much like Food Network they are in a position of great power with which comes great responsibility (I know, I know...very Spider-Man). Given the choice between developing a McGriddle (strange) or a Thai curry the McGriddle wins out. This company has the ability to introduce new foods and flavors into mainstream culture and they choose instead to create Frankensteins of the same old crap. Ultimately the decision comes down to money. The majority of consumers prefer to continue forward with no new options, afraid of anything too new or outrageous, the recent flop of the Spicy Chicken Sandwich being a perfect example. McDonald's will obviously only create things they think are going to make money. They aren't willing, but probably able, to take risks and challenge the American palate.

Mr. Coudreaut has developed ideas for tuna, salmon, a pineapple salsa and many more "chefy" dishes that obviously never made it onto the menu. I had a discussion with a friend today about this article and she told me you just have to not think of it as food. I'd like to think that maybe it won't come to this. I'm still holding out hope that while feeding millions of people around the globe every week, McDonald's will one day wake up and say...this is sort of irresponsible. Then again, with comments like these from Deborah McDaniel, Coudreaut's boss, regarding adding edamame to the Asian salad...

"Wow, here we go with the chef ideas again. It was a little bit out there,"

...there may not be any hope.

h mart...holy crap

This place is kind of amazing. Upon the recommendation of my boss, Matt, I decided to take a trip out to Niles today to experience this Korean grocery store/mall/eatery/etc...and trust me...it is an experience. The parking lot was packed nearly as much as the people inside. You are first greeted by mountains of fresh produce (everything from Korean pears to Japanese mushrooms to giant tubs of jellyfish heads! Be forewarned...this place isn't for the squeamish.). Panchan occupies its own department here with many different types of kimchi. A woman wearing a plastic apron and wearing big yellow gloves stood over a table covered in cabbage and the unique, spicy red seasoning so closely associated with the Korean side dish. The fish and meat sections are particularly impressive with dozens of varieties of sea life to choose from and excellent prices. I never knew there were so many different types of seaweed or noodles. One side of the store houses 6-7 small dining options from baked goods to dumplings. Really...if you can make it out there I would highly suggest checking this place out. Let me know if you want to go and maybe I'll organize a trip.

Cafe Iberico...beware the Diet Coke!!!

You walk into Cafe Iberico and the spirit of Spain surrounds you (as best I can guess, having never actually been there). My sister and I sat in the "deli" area, shelves of olive oil, vinegars and other Spanish foodstuffs towering over us. We quickly decided on a few classics such as tortilla, goat cheese in tomato sauce, etc. The service was efficient, if a little cold, and the food was solid overall especially considering the low prices and generous portions. The one thing that really marred the experience was my diet coke. Those who know me are scratching their heads at this point. Kent+Diet Coke?!! What sort of bizarro world is this? I rarely if ever indulge in sodas due to many factors (calories, chemicals...) but found myself craving a DC real bad! It arrived pretty flat (ok devoid of even one visable bubble) but I decided to not make any real fuss. At the end of our meal I got the check to find that two glasses of the cold brown sludge cost me $2.25...EACH!!!! Admittedly if I were really concerned I should have asked about the price or the refill policy so to speak but good God these are things I shouldn't have to think twice about. This is particularly infuriating due to the fact that Sangria is $3 a glass and the price of a glass of soda for a restaurant is literaly pennies. Of course I tried to brush it off but couldn't stop thinking about the whole way home. I left their establishment feeling robbed and that just isn't right especially in an industry based on creating a comfortable, content environment. I just fired off an email to them...stay tuned for further developments!

diet tea

Is this something?!!! Ingredients...tea leaves+water=NO CALORIES!!! Of course I realize that diet simply means the excessive amounts of sugar and/or hfcs are left out or replaced with splenda, saccharin, aspartame, etc. Can't we simply call these things sweetend or unsweetend. Anyway these are things that keep me up at night.

Like Adam and Eve...it begins with an apple

My first entry in my first blog...AH! It is exciting to think that with a few clicks of the mouse my incoherent ramblings will be sent out into cyberspace for millions of people throughout the world to stumble upon. With that in mind, below you will find the results of a short trip to NYC. Amusingly this first post may be the longest I ever enter but who knows. Enjoy!

Taking a Bite Out of The Big Apple…

or how I learned to stop worrying and love the butter!

I arrived in Manhattan on a blustery, snowy Sunday evening, 2 ½ hours and 4 different forms of transportation after landing at JFK. I stepped out onto Union Square from the subway to be greeted by the inevitable pangs of hunger that come with travel. Somehow the club soda and animal crackers on the plane just didn’t cut it.

First stop…Pommes Frites. Cold and wet I stepped into the warm, dark little room (a little like the hold of a ship) to be greeted with the unmistakable aroma of fresh fries and a menu of nearly forty different sauces. I quickly ordered a small, nearly large enough for a family of four (though I’m ashamed to admit I ate them all!). These shining beacons of flavor brought back vague memories of my college years in Pittsburgh and the freshly cut fries at the “dirty ‘O’”. Ever so slightly crispy on the golden brown exterior, soft and warm on the inside, these are the fries you still recognize as tasting of potatoes (potatoes, oil, salt…gotta love short ingredient lists) simple and delicious. Combined with a chicken gyro from down the street I couldn’t have asked for a warmer welcome. As I drifted off to sleep I anxiously wondered at the culinary treats that further awaited me.

Day 2 began with a trek from my lodging in the East Village to Café Sabarsky at the Neue Gallerie on the Upper East Side. The beautiful old greystone building houses German Expressionist art, including Klimt’s Adele Bloch-Bauer, on the upper floors with the Café and gift shop occupying the first floor. With a view of Central Park on my left and freshly baked European style pastries to my right I sat down to a traditional Viennese breakfast service; two soft boiled eggs, ham, bread, butter, jam, OJ and coffee. What a joy! Everything was prepared just right (essential for such simple food). The coffee proved to be a tad bitter, though nothing a little cream and sugar couldn’t tame. I could have spent hours there sitting and reading were it not for many more scheduled stops. After a quick twenty-minute stroll through the gallery ($15 admission sounded steep but it was WELL worth it) a short hike through Central Park brought me to H&H Bagel. I ordered a whole wheat (my inner health nut got the better of me after I had butter that morning for the first time in months. Turns out that was the first of many tablespoons of butter I would consume that week. While my arteries were none too happy my taste buds rejoiced.). Dense and very lightly sweetened the bagel was a good snack. I may get a lot of grief for this but I actually like the bagels at New York Bagel and Bialy in Skokie, IL a little better. They have more of a crust and are a little less chewy. (Upon further discussion with some friends it appears that H&H bagels are normally a little crusty…maybe it was an off day. I’ve also been instructed to go to Kossar’s on my next trip.)

Following my bagel I traipsed across the street to Zabar’s, one of my new favorite places on Earth. I’m convinced I could spend a week there and still not see/eat everything on the shelves and in the coolers. Olives, freshly baked breads, cheese, fish, pastas…is there any foodstuff they don’t have?! This stop also brought me to the sad conclusion that most of these goodies wouldn’t make the trip home to Chicago nor could I possibly eat them before I left. This shocking revelation would continue to haunt me throughout my stay.

As I walked down Broadway towards lunch I was stopped in my tracks…pastry! Specifically in this case choux pastry and the cream puffs of the Asian sensation Beard Papa. At a couple dollars a piece with a handful of flavors this was right up my alley. Opting for the classic vanilla (filled to order), I thanked the Santa look a like cardboard cutout of the company mascot guarding the door and took a bite. A light, delicately crispy, warm choux pastry topped with powdered sugar gave way to a cream filling nicely flavored with real vanilla bean specks. I could have made a meal out of these and as I struggled to keep from turning around and going back I decided to forage on.

I finally arrived at the Time Warner Center, home to, among other restaurants, Bouchon Bakery. A big fan of Thomas Keller for many years and not YET willing to sell my first born child for dinner at Per Se I opted for lunch here. While not the most classically beautiful space (what do you expect…it’s in a mall!) the tables and place settings were warm, casually elegant and attractive in silver, glass, black and a beautiful silver and blue, the staff friendly (I was momentarily peeved at my waiter when, upon hearing my hometown, said “oh you have great steak out there don’t you?” ATTENTION WORLD: The Chicago dining scene is FAR more than steak.) After reading about the restaurant on the Internet I had my heart set on the Tuna Nicoise sandwich but decided instead on the lobster BLT. Wow! Served on brioche with a tarragon aioli, the salty, smoky bacon married the sweet lobster that along with the richness of the bread and fresh garden taste of the vegetables created an impressive meal. Served with a small side of picture perfect greens dressed in a light vinaigrette, the quantity of lobster and overall quality of the meal was a relative bargain at $16.95. For dessert I decided on a peanut butter banana Danish craving the salty/sweet combination I so dearly love. I was wary of the banana element, as it is a flavor that I find often dominates but this proved to be the exception. The flavors were in great harmony, the buttery dough tender and flaky with chopped peanuts for a textural contrast. This was something special, perhaps the best Danish I’ve ever eaten.

A few hours passed before dinner at Aquavit Café prior to a thrilling 8:00 performance of Spring Awakening at the Eugene O’Neill Theatre. Now I’ve admired Chef Marcus Samuelsson for about ten years going all the way back to “Ready, Set, Cook!” on Food Network (tell me I’m not the only one who remembers this show). This meal would prove to be, in some small way, a dream come true. The dining room was stylish and comfortable, the Scandinavian influence shining through. While service was efficient and kind, I made the dreadful mistake of choosing “still” water when they asked and ended up with a $9 bottle!!! I learned my lesson. For the remainder of the trip I asked specifically for tap water. The meal began with an amuse bouche of goat cheese with dill on toasts and a small cup of tomato soup in which to dip them. While not particularly thrilling, this take on grilled cheese and tomato soup appealed as a comfort food of my youth. I continued with herring, four ways. Since my normal interaction with this particular creature of the sea involves cutting one in half, putting it on a hook and dropping it in 200 ft. of icy Alaskan water to catch halibut I wasn’t sure what to expect. Two of the preparations (classically pickled and curry with apple and chives) were decent while the other two were superb. The vodka lime herring had a nice brightness balanced with the richness of a sour cream based sauce and the briny pop of the beautiful orange salmon roe nestled on top. The herring with pickled onions, while not the most attractive shade of purple, had a nice combination of both sour and sweet. It was all set off with a small boiled potato with sea salt and a chunk of tasty cheese. The meal continued with the Swedish meatballs. Very good, but not mind blowing, the generous portion of meat worked in a familiar way with the tart fresh lingonberries (my first experience with them not from a jar…delicious!). The accompanying mashed potatoes were average, rich but not heavy with a nice smooth texture with the exception of a troublesome lump the size of a child’s toe. The thinly sliced cucumber with a light vinaigrette proved a welcome break for the palate from the hearty meat and potatoes. I can think of no better way to have ended the meal than with the Arctic Circle the signature dessert at AC and for good reason. A hollow tube of goat cheese parfait filled with a passion fruit curd all topped with blueberry sorbet was at once creamy, sweet, fresh and immediate without ever going over the top. A few drops of chocolate added a little roasted earthiness. The whole meal was exactly the kind of “new comfort food” that I needed after such a long day. One day down…two to go!

Day two began as a bit of a challenge with 9:30 dim sum and a lunch reservation at noon. A breakfast of steamed BBQ pork buns and shrimp shumai at Jing Foo was both cheap ($8.79 for two!) and satisfying. While I’ve had dim sum as good in Chicago, the sheer massiveness of Chinatown in NYC is worth marveling at alone. I hopped on the subway back to the UES and after a quick stop at Payard (unfortunately didn’t buy anything…just drooled and admired the incredible artistry of the pastries) sat down at Café Boulud. This would, luckily, be my first and only encounter with less than average service. The room was chic yet elegant, if a bit cramped, with fresh flowers and warm earthy tones. Most of the staff were quite friendly including a smiling, helpful French woman, but whether it was my jeans or my status as a zygote relative to the rest of the clientele, the man who actually took our order made me feel as if he were doing us a favor by doing so. His behavior can only be described as snooty. (As a quick side note, I might be a little upset too if I were serving people and they were snapping their fingers at me as the couple at the table next to us were doing. This behavior is simply rude.) Luckily the appetizer quickly made me forget the lapse in service. Guinea Hen country pate with foie gras, arranged neatly somewhat like Lincoln Logs with toasts, was rich and meaty without tasting of organs. The prune sauce and sauternes gelee made this dish truly a great one providing just enough fruity sweetness to keep the savory meat in line. Also of note was perhaps my favorite bread of the week, a pumpkin seed bread (with plenty of butter!). The entrée of veal tortolloni was a big let down after such a stellar starter. Dressed simply with chickpeas, spinach and parmigiano reggiano, everything was cooked well but the overall flavor was rather underwhelming, not even the cheese stepping forward. My dining companion had the striped bass with green lentils, which was superb, without a doubt one of the best pieces of fish I’ve tasted in a while. My meal got back on track with the frozen coconut “nougat” on top of pineapple in what I can only guess was some sort of reduction of its own juices. Like an upscale deconstruction of a pina colada, the creamy coconut and sweet, pleasantly acidic pineapple were harmonious.

Upon leaving, my friend decided I had to try Tasti D-Lite. Never being one to turn down more dessert, I agreed. The cheesecake marble proved to be a very good frozen treat even with the temperatures low and wind swirling outside. Following a Musical Theatre dance class (a vain attempt to burn just a few calories) my body realized it hadn’t been fed in nearly two hours!!! Papaya Dog was the answer. Two dogs with mustard were good (I still prefer the Chicago style!) and the mango “fruit drink” was refreshing, with a wonderfully seasonal (despite the fact that it was January) flavor and a sweetness that in lesser hands could easily become cloying. After a quick pilgrimage to Artisanal to gaze at cheese (I’m a cheesemonger as well as an actor here in Chicago) I stumbled upon Peaberry somewhere in the 30’s. Eureka! Frozen yogurt that actually tastes like yogurt. In both plain and green tea the customer can mix in any number of toppings from chocolate chips to fresh fruit. These are essential as the yogurt is basically flavorless with the exception of the distinct tang (think plain yogurt at your grocer) that is often covered with excessive amounts of sugar commercially. I had a small plain green tea, a little steep at nearly $5. While not unpleasant, upon return I would certainly add on some toppings. Pretty good concept especially for those who don’t want the overly processed “fro yo” most often found around this country.

Before I knew it it was time for my 8PM JoJo reservation. Little did I know what a treat this meal would be. I arrived at five minutes to eight to find quite a few people waiting for tables. The restaurant occupies two small stories in an old greystone walkup. The interior is cozy, the dominant color a welcoming dark red. You almost get the sense that you are in a friend’s dining room for a dinner party. Not long after arriving one of my two dinner mates arrived and shortly thereafter our table was ready. As it turned out our third diner was going to be forty minutes late. While some restaurants, especially in the face of a busy restaurant week, could easily become annoyed with such a thing, the staff couldn’t have been more understanding or accommodating. We were quickly seated despite the incomplete table and our server was attentive but not hovering bringing us bread “to nibble on” while we waited and checking in regularly. Once our party was complete the joy of Jean-Georges commenced (admittedly another dream come true). The evening began with four shrimp lying on a pumpkin ginger puree with basil. Simply superb! The shrimp were well spiced, bordering on spicy hot, but not overwhelmed. The pumpkin ginger sauce was at once sweet, zippy and rooted with the precise amount of acidity to round everything out and enhance the flavors. The basil provided a nice accent, as did the textural addition of toasted pumpkin seeds. With every bite I was in awe of the harmony created by the layers of flavor. The entrée came next and also didn’t disappoint. Pork loin with quince was a twist on the classic pork chops and applesauce. The sweet richness worked well with the unexpected kick of heat in the quince (wasabi? dijon? horseradish?). The meal ended with the signature molten Valrhona chocolate cake with vanilla ice cream. It is amazing just how fabulous something so basic can be. The cake gave just the slightest resistance before revealing a luscious, gooey chocolate center. The mouth feel can only be described as magnificent uniting the warm cake with the cold ice cream causing everything to seem right with the world. I left the restaurant that night shaking my head in disbelief and sincere admiration thinking to myself that that was some of the best food I’d ever eaten.

My last full day in NYC and despite several rolls of Tums and an extra notch on my belt I wasn’t about to let up. I walked to Balthazar for breakfast where I enjoyed the character of the space. Old mirrors and fixtures gave the dining room a very “old world” New York feel. I had coffee and, after the waiter talked me out of the basket of pastries, scrambled eggs in puff pastry with asparagus and mushrooms. The eggs were nice and buttery but not overly so and the vegetables were cooked well with a bit of crunch still left. I was disappointed that the puff pastry was a little tough. This is a pet peeve of mine, the very name evoking visions of tender flakiness. Nevertheless, the meal would tide me over until lunch. I stopped at Chelsea Market where I tasted some cheese, bought some brownies and looked at some wine then it was off to lunch at Lupa.

I truly respect Mario Batali not just for his media empire but also because he truly champions the Italian ideal of excellent ingredients prepared simply which is directed linked to seasonal, local foods. In this respect we in America have a lot to learn. Needless to say I was ecstatic to be eating at Lupa. It was a pleasant surprise to see not only a Restaurant Week menu but one with the more traditionally Italian four courses. The dining room is cozy with lots of hard wood and exposed brick, the windows look out on a quiet tree lined street. The space has a very friendly and playful vibe. First course was an arroncini, the crispy shell giving way to a hot, creamy, gooey amalgam of rice, mozzarella cheese, and chicken livers. A lemon wedge provided the perfect accent. It was during this course that I noticed (ok stared and gawked at) not only Harold, winner of Top Chef Season 1 but also Chef John Besh of Restaurant August in New Orleans. After getting over my dorky foodie star struck-ness, I sallied forth into the homemade tagliatelle with oxtail alla vaccinara. YUM!!! Perfectly cooked pasta, the natural sweet acidity of tomatoes and (for lack of a better word) the meatiness of the oxtail were perfect together. I didn’t want this excellent dish to end, though I looked forward to the next dish, the fried Lupa baccala with thinly sliced fennel and a light sauce. My first foray into baccala is hopefully not my last. A fork easily snapped through the coating to reveal a flaky white flesh with the gentle flavor of the sea, a thoroughly appealing texture contrast. Uniformly the desserts I had in NYC were pretty sensational and Lupa was no exception. Upon the waiter’s recommendation (he was very helpful in choosing courses, never pushy) I ordered the tartufo, gelato with a biscotti center covered in chocolate topped with chopped hazelnuts. It was all first-rate and gave me even more appreciation for the straightforwardness of good ingredients prepared simply. Bravo to Chef Ladner and his staff for giving one the sense that no greater pieces exist of the puzzle that is a dish.

I continued the day down the street at Murray’s (amazing cheese caves!) and further on with a cupcake at Magnolia Bakery. I enjoyed it but am not quite sure what all the fuss is about. The revelation that the line often stretches around the block came as a shock. Not sure they are worth that long a wait. Next stop, Jacques Torres Chocolate Haven. This is a real life Wonka chocolate factory. Fanciful, engaging, and visually attractive little works of art are on display everywhere you turn with walls of glass opening onto the actual kitchen where most of the sweets are made. Of note are the chocolate bark with mixed nuts (great snap!) and the ménage a trois truffle (though it said “don’t ask” I did anyway…the chef chooses three flavors every day to go into the filling and only he knows what the three are). I journeyed on to Il Laboratorio Del Gelato where I indulged in a rich duo of mascarpone and dark chocolate that was incredibly creamy and more than lived up to the hype. Katz’s and Russ and Daughters looked great from the outside but as dinner was approaching I was running out of time and stomach space. I decided to make a quick trip to the relatively unassuming Essex St. Market, to find a hidden gem in Saxelby Cheesemongers! The woman behind the small counter tucked away in a quiet corner introduced herself as Anne and immediately offered up tastes of some phenomenal American farmstead cheeses (my particular favorite…after all they are seasonal and local!). She was the friendliest, most welcoming cheese monger I encountered during the duration of my trip. After obtaining some goodies to attempt to bring home (I really wish I could have picked up some Barick Obama…no that isn’t a misprint) it was time for dinner at the bar room at The Modern. The chic urban space gave a sense of comfortable cosmopolitan elegance with the clean lines, hardwood floors and a glowing blue wall behind the bar, the influence of the museum clearly shining through. As we were seated I marveled at the hip crowd, (some there merely to see and be seen) impressed by the number of people in attendance on a Wednesday night. The meal got off to a lovely start with a raw tuna upside down tarte with fennel, Japanese cucumber and aioli. The clean flavors as well as the contrast between the crisp, cool cucumber, melt in your mouth tuna and creamy aioli made for fine beginnings. Next came a rich and meaty homemade country sausage with a pleasantly zippy whole grain mustard sauce, a clear nod to the Chef’s Alsatian roots. The platings here deserve special mention, the delicate lighting enhancing the food, directly reflecting the art found elsewhere in the building. The meal ended with a buttery, perfectly sweetened apple strudel alongside a prune armagnac ice cream. How comforting! The ice cream was carefully flavored providing an excellent foil to the pastry.

The meal at The Modern would prove to be my last in New York City (I refuse to acknowledge the less than mediocre eggs and potatoes at the airport as a meal). In those short few days I had the time of my life eating my way through the city. The Big Apple is truly a foodie’s paradise and I hope to soon return for more culinary adventures! Until then…sweet dreams.