Archive | May, 2014
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Drool of the Day: Lobster Roll from Red Hook Lobster Pound

19 May

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You’re Invited: Americana Seasonal Wine Dinner

12 May

Screen Shot 2014-05-05 at 9.02.52 PMThe next event from The Sauce is here. We’re partnering up with Kitchensurfing again– the place to find local chefs to cook for you at home. Join us on May 20th, as Chef Sara Bojarski creates a seasonal, “Americana”-themed 4-course menu with May’s freshest offerings. Sara is a photographer & blogger-turned chef who attended the Institute of Culinary Education.

Sara chose each course based upon the wine selections of the evening, from Wine Awesomeness, a curated wine delivery service on a mission to fight the common misconceptions about wine.

We’ll dine at Kitchensurfing’s Headquarters in Brooklyn. Get your tickets here.

The Best Finds from the New Colonia Verde

6 May

Fort Greene’s new Latin American restaurant Colonia Verde specializes in cuisine cooked over an open fire. Their fresh dishes are best enjoyed in their back greenhouse space, ideal for a Spring day– too cool for an alfresco meal, but warm enough to want to enjoy the sunshine. The front of the restaurant features a comfortable bar that overlooks the kitchen, with cool cocktails, including my selection, The Piscosa, as the waitress described, “like a margarita but better.” It’s a refreshing mix of jalapeño, tequila, cucumber, and lime, garnished with a little chile pepper.

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I started with the ceviche, topped with a creamy, citrus-y sauce, and yuca strips. The fish was fresh and flavorful, but I felt like the dousing of sauce slightly took away from the simplicity of the fish. However, the crunchy yuca strips were a nice and unexpected texture addition.

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I stayed with the seafood theme, and chose the Whole Grilled Brook Trout, wood-grilled and filled with pistachio-coconut cream and served with roasted fennel. I loved this dish; particularly the pistachio-coconut cream sandwiched inside the two sides of the split fish. The roasted fennel was a unique choice; it reminded me of caramelized onions, and the cheese on top added some richness. Each entree was served on a wooden board for a clean presentation.

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I almost skipped dessert, but instead selected “The Brooklyn Mess.” A glass layered with coffee ice cream, sweet mango, whipped cream, and a crispy grape nut-like cereal. Each cold, crunchy, creamy bite was the perfect end to the meal.

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