I’m excited about May’s Love With Food box.
There are key lime cookies from J&M, sweet potato chips from One Potato Two Potato, Revolution herbal teas, tarallino from Terre Di Puglia, sea salt caramels from Le Caramel, tropical peach drink mix from Flavorz Organic, Giddy Up & Go granola, and flavored sea salts from The Spice Lab. These are all things I enjoy.
Posted in Gift, Gourmet, Healthy
Tagged Flavorz Organic, Giddy Up & Go Granola, J&M, Le Caramel, Love with Food, One Potato Two Potato, Revolution Teas, Terre Di Puglia, The Spice Lab
I took a trip to the High Line today and stopped at Chelsea Market. From the 1890s to the 1950s, Chelsea Market was the site of the National Biscuit Company, or Nabisco.
National Biscuit Company memorabilia
Nabisco created the American classics: Uneeda Biscuit, Fig Newtons, Saltines, Vanilla Wafers, Oreos and Barnum’s Animal Crackers.
National Biscuit Company memorabilia
In 1997, Chelsea Market opened with specialty food shops. Today, it’s home to the Food Network as well. I visited Chelsea Market Baskets today, a shop that has many gourmet and specialty food products and makes gift baskets. I got some delicious shortbread from Scotland here as well as some other yummy items. I even saw cornmeal from North Carolina.
I also checked out the Manhattan Fruit Exchange, a chilly produce market with much variety. Here, I found crosnes, or Chinese artichokes, tubers that I’ve never seen before.
I also saw red walnuts from Sanguinetti Farms in California. Not genetically modified, they were created by grafting Persian walnuts onto English walnuts.
Sanguinetti Farms Red Walnuts
Chelsea Market is a fun stop. I find the food here to be hit or miss, but I’ve enjoyed The Green Table every time I’ve eaten there.
PAPER magazine’s Super Duper Market is this weekend, July 13-15, in the Chelsea Market building. (The entrance is on W. 16th Street though.) The market includes booths from local food purveyors as well as some from the West coast. Most are giving samples to taste and then you can buy a serving if you like. Not to miss is Humphry Slocombe ice cream. Sample their most popular flavor, secret breakfast, and buy their book to find the secret recipe!
Red Rooster Harlem is offering its spice mix for fried yard bird exclusively at Super Duper Market. They are also premiering their red velvet Danish, which will be available at the restaurant’s breakfast nook.
Red Rooster Harlem
Nordic Breads, who is also at the Union Square Greenmarket, is at Super Duper with their wonderful Finnish ruis bread, a 100% whole grain rye bread with a long shelf life.
There are many popular items here, such as Danny Macaroons. Whatever your taste, be it ice cream, s’mores, pie, olive oil, spreads, syrups, bread, or cookies, there is something here for you.
The sweet for the day is the new macaron ice cream sandwich at Francois Payard Bakery. A new location of FPB opened up not far from me, to my delight. However, it was a bit tricky to find as it’s not on Columbus Circle but a block down on Broadway. Once inside, I found a small sign advertising the macaron ice cream sandwich in flavors like passion fruit cheesecake and coconut mango. Now, I must admit, though I am an ice cream addict, I’m not a huge fan of ice cream sandwiches. However, I am open to anything Francois Payard creates, so I had to try this exotic and posh take on a cool summer treat. I got passion fruit cheesecake, and my taste-tester friend got coconut mango.
Verdict: Perfect macaron cookie and delish ice cream.
Passion fruit cheesecake macaron ice cream sandwich
I got an email from Chef Alexa, that in honor of her birthday today, all 240sweet webstore items are 50% off. Use the code ALEXABIRTHDAY at checkout. S/H not included in discount. Not valid with any other offers. Offer expires at 12:01 am EST on March 15, 2012.
Also, good news for the ladies. Their Salty Caramel Swirl marshmallow was featured in O, the Oprah Magazine‘s first food issue.
I haven’t read Thomas Keller’s Finesse magazine. The WSJ interviewed him in Thursday’s issue about his magazine. Apparently, the magazine features writers like Ruth Reichl and Ed Levine. It focuses on Keller’s restaurants like the summer 2011 issue on Per Se. The winter 2012 issue feautes his casual eateries like Bouchon Bistro & Bakery. He mentions that he is very open to catering to people with food allergies and food lifestyles. A chef in his R&D kitchen, Lena Kwak, created C4C (Cup for Cup) for people with gluten intolerance. Another interesting tidbit in the interview is that a professional dancer taught Per Se’s waitstaff how to move elegantly.