1 Birthday, 2 cities, 2 restaurants, 2 all-time favorites

...as a continuation of my most recent posting, the mojitos were a hit! I infused some mango into the muddling process, and the Bacardi Citron added just enough pizazz to make it a little unique and a lot refreshing. An enjoyable way to start the night with friends...
Rezzies for 6 at my favorite spot in St. Pete, Table. This joint would hold its own no matter what city you'd place it. A fusion/Latin American influence, with a terrific and eclectic menu. We basically ordered pu-pu style: wahoo cones, South Beach flat bread, and shitake chicken lollipops were passed around as starters. Snapper, Chilean Sea Bass, and Argentinian Bone-in Ribeye highlighted the entrees. Presentation was spot on, and each plate was impeccable in taste. The Sea Bass had a citrus crust, with plantain "spring rolls" on the side, the snapper was perfectly roasted with a shitake onion manchego tapinade on the side, and the chimichurri yuca fries that accompanied the gorgeous steak drew raves. Add in a more than adequate Malbec to drink, and this meal was as good as we wanted it to be...
And more than I could ask for as a way to spend my birthday evening...

Hopped a flight to NYC today, and rehearsed for my next set of nationwide TV appearances as the "Home Cooking Expert," primed to dish out advice on how to throw a killer end-of-summer soiree... but my thoughts were mostly on the evening that lay ahead. In part because I was reuniting with 2 of my oldest and dearest buddies, Pinto and Fat Lew, who I've known since grade school, but also in no small part to the fact that we were eating at Scarpetta (http://www.scarpettanyc.com/), the fine Italian dining establishment owned and operated by my friend, Scott Conant. This would be my second time visiting him there, and I must admit it's a warm and fuzzy feeling to get a bear hug from the man when I walk in the door (albeit a macho, 'man hug'). We've only known each other for a few years, but I'm an unabashed fan of his as a person and a chef.
After choosing a nice looking Antinori Chianti, we dutifully and enthusiastically accepted his offer of a tasting menu, leaving the decisions up to Scott himself. What was paraded before us in a seemingly endless stream of delicacies was a veritable embarrassment of culinary riches:
PRIMI::
RAW YELLOWTAIL olio di zenzero & baked sea salt... CREAMY POLENTA fricassee of truffed mushrooms (**a Conant Classic**)... MOZZARELLA IN CAROZZA stewed baby tomatoes... BRAISED SHORT RIBS OF BEEF vegetable & farro risotto... CRISPY FRITTO MISTO (**Another Classic**)... TUNA ‘SUSCI’ marinated vegetables & preserved truffles... IMPORTED BURRATA marinated eggplant... ROASTED BEET AND LA TUR SALAD organic beets, endive, radicchio, trucioleto vinaigrette
PASTE::
DUCK AND FOIE GRAS RAVIOLI marsala reduction... SPAGHETTI tomato & basil (**Still the best I've ever tasted**)... AGNOLOTTI DAL PLIN filled with mixed meat & fonduta, mushrooms & parmigiano...
PIATTE::
MEDITERRANEAN ORATA puttanesca, smoked eggplant puree... BLACK COD caramelized fennel & concentrated tomatoes...
DOLCE::
AMEDEI CHOCOLATE CAKE burnt orange-caramel gelato, espresso sauce... BANANA BUDINO pecan gelato & oat tuile... COCONUT PANNA COTTA guava soup, caramelized pineapple...

This was nirvana. Am I overstating it if I say that if Alta Cucina is a religion, then Scarpetta is a cathedral, and Mr. Conant is the high priest? Hell, if any meal deserves some hyperbole, this was it!
We were stuffed after the pasta plates, and still couldn't resist soldiering onward, thoroughly savoring every morsel, despite the insignificant objections of our expanding abdomens.

I am already looking forward to my return to NYC in October. I've never eaten at Craft. I want to try Pastis. Babbo is on my list, for sure. But other dining establishments be damned... Scarpetta is a place I will return to again and again, despite the truncated visiting time my travels afford me...

Late Night Baking

Had a fantastic day taking Jason for his first day of Kindergarten...quite the milestone. So glad I have a work schedule that allows me to be there for those moments. He made us very proud, and had a great first day...

In gearing up for a trip to NYC to host 'foodie' satellite media tour (where I appear in 10 different markets via satellite for a TV segment), I found myself doing something I don't often do...baking... and at 11pm, no less! We are a family of banana lovers, and every so often we end up with a few overly ripe stragglers. The best thing to do in this situation is make banana bread!
Found this recipe, and it turned out to be stellar...

• Combine 2c all-purpose flour, 2 tsp baking powder, 1 1/4 tsp salt, 1/2 tsp baking soda, 1/2 tsp cinnamon in a bowl. Add 1/2 pkg semi-sweet chocolate chips.


• Combine 1c granulated sugar, 2 large eggs, 1/3c vegetable oil, 1 tsp vanilla extract in another bowl. Add 4 mashed, ripe bananas and 1/2c sour cream.


• Combine both mixtures. Pour into a buttered 9x5 loaf pan.


• Bake at 350 degrees for at least 1 hour, until golden brown and set.


• Cool on a wire rack for 10 minutes.


• Invert and release from pan, and cool completely.

It's my birthday today, and I got another amazing cookbook to add to my collection. It's from Real Simple magazine ("Meals Made Easy"), which we find ourselves turning to quite frequently when we need good, tasty, healthy meal ideas for the family. Can't wait to dive in a pick out some faves!!

Going to dinner with some good friends tonight to celebrate. Rezzies at my new favorite St. Pete spot, Table (http://www.tablestpete.com/). Homemade mojitos at the casa beforehand. Here's how I plan on making them...

• In a large pitcher, muddle 36 mint sprigs, 12 tsp sugar, 1 lime.


• Add 18 oz. rum of your choice (I'm using Bacardi Limon), and 24 oz. club soda.


• Serve very cold with ice.

Cheers!

Food & Wine... My Favorite Sites

Just got the new cookbook from the editors of Food & Wine Magazine, "Best of the Best Cookbook Recipes." It features recipes from the 25 best cookbooks of the year. A daunting task, indeed. Flay, Robuchon, Trotter, Tramonto, Batali... they're all represented. Even my chef friend Michelle Bernstein (if you find yourself in South Flordia, you must visit her at Michy's on Biscayne Blvd. in Miami).
I've already tabbed over a dozen of them, from easy yet inspired Italian dishes, to aspirational, classic ones.
My mission will be to prepare all of these sooner than later (I'm no Julie Powell: I have 3 kids, ages 6 and under!) and report back the results, as well as divulge the recipes themselves, so maybe you can try, too...

Also, I wanted to give you a list of some of my favorite foodie sites I like to frequent, starting with the most recent one I discovered (apologies if I'm late to the game on this!)...

www.chow.com
http://newyork.grubstreet.com
www.eatdrinkordie.com
www.foodbuzz.com
www.shefzilla.com
... and, of course, www.foodandwine.com

Bravo Double Feature

My guiltiest of TV pleasures was doubled up last night... TWO Top Chef episodes in one night!
(www.bravotv.com)
The Las Vegas season got off to a bit of a slow start for my liking, but there are definitely a few cheftestants to keep an eye on. One glaring detail that I couldn't get past, however, was the sheer volume of tatoos that adorned a seeming majority of them. You'd think LA/Miami Ink had some skin in the game. If not, they'd be smart to pony up some sponsor money for this season... Early faves in my camp: Eli, Kevin, and just because it's a twist and never been seen before, the Voltaggio brothers. Clearly Jennifer will be the Drama Queen of the season. She excelled in both challenges, and you can expect a lot of fish dishes from her, seeing as how she answers to the Ripper (Eric Ripert) in the real world.
The highlight for me, to be honest, was the judging. Kudos to my man Wolfgang Puck, who got some great pub for his restaurant Cut (gorgeous) and acquitted himself so well with his trademark charm and unmatched palette. He nailed his critiques with humor and honesty....

Now, onto the Masters Finale... this was pure eye candy for foodies like me! You couldn't have asked for a better finale, and more inspired final elimination challenge than we were treated to last night. Michael Chiarello, with his rustic Italian heritage, Rick Bayless and his 'Viva Mexico' flair, and Hubert Keller, always true to his classic French roots. The trio let it all hang out. Now that's a dinner table I would want to be at for my last meal on earth...
Each chef stayed true to his food philosphy and influences, and each delivered the goods, despite the time constraints and other hurdles. I loved sensing the genuine camaraderie between these chefs -- you could tell they all truly respected one another, and their respective places in the (celebrity) chef fraternity. From Bayless's mole (which ultimately tipped the scales in his favor), to Keller's salmon, and Chiarello's braised ribs, this was a feast for our eyes, and the judges' stomachs.
As someone who works in the TV industry, and really appreciates compelling unscripted TV, in a seas of mediocrity that exists, I say...
Bravo, Bravo!

It's Always Sunny In Philadelphia...

Just got back from my maiden voyage on QVC. After spending 8+ years at HSN, I have to say that, despite certain unavoidable similarities, it was breath of fresh air. And I can't let the opportunity pass to mention to those of you who happen by this posting, if you're interested in a phenomenal LCD HDTV, the one I presented this past weekend from Philips is as good as I've ever seen. Search for Philips on http://www.qvc.com and you can find out more (what can I say? It's in my blood!)...

As usual, I've parlayed my business travels into a foodie mission to discover some of the local flavor of the areas I call on. And these Philly suburbs didn't disappoint. Here's 2 to brag about, and for you to put on your list, if you ever find yourself in the 'Burbs of Brotherly Love...

On a rare break from my TV stint on Q, I headed to the charming, bustling, vibrant downtown hamlet of West Chester, PA to find Carlino's (http://www.carlinosmarket.com/). Part market, part bakery, part restaurant, Carlino's specializes in artisinal bread and recipes that have been handed down for three generations of Italian cooking and baking. A portrait of the family matriarch, Mama Carlino, hangs lovingly on the wall, thanking you as you check out. I immediately made a dash for the rear of the place, knowing I only had time for a sandwich. Like any good deli counter/sandwich shop, the day's offerings are handwritten in chalk, and the specialties of the house have down home names that make you want to order each one. I opted -- on the good word of the man behind the counter I ordered with -- for Mama's Meatball Hero. While he was preparing it, I strolled the aisles and saw how a bounty of fresh, local veggies, meats and cheeses, and deliciously tempting prepared sides, many of which would look good next to my grinder. I chose the roasted red peppers, and went back to claim my meal.

This sandwich didn't disappoint. First off, it was BIG. The hoagie roll was toasted, but you could tell the bread was super-fresh, and it soaked up a good portion of the homemade marinara sauce that was simmering under a generous helping of fresh mozzarella. The star(s), of course, were the meatballs. Not too big that you'd dislocate your jaw trying to bite into one, but certainly a healthy size, they were moist, and seasoned to perfection. Mind you, this was taking place as the staff was stacking chairs and closing down for their 7:00pm curfew. That says something to me. The crunch of the loaf was offset by how soft everything else was inside. I really appreciated that the sauce was not scalding, and the cheese was perfectly melted so it was not too gooey, and each bite came off clean. A sign of a talented sandwich maker, as much as it is the ingredients they use.

Stuffed but never satisfied, I had to try some of their homemade gelato and sorbetto, settling on a combo of coconut and vanilla sorbetto. A cool, tasty way to cleanse the palette and top off an authentic Italian meal...

Flash forward to the next morning. I am operating on a total of about 5 hours sleep over the last 2 1/2 days, so I know my body needed a solid wakeup call before heading to the airport.

I'd heard about the Classic Diner (http://www.classicdinerpa.com/) in Malvern from a couple of QVC'ers, and it was close enough to my hotel that it was an easy choice.

A crowded parking lot greeted me -- always a good sign on a Sunday morning at 8:30. The diner has a homey, cozy look to it, as it's clearly a converted house (I dug the white, beadboard wainscot inside). But the decor, and even the menu, have a decidedly trendy vibe. This was definitely not your NY/NJ/PA truck stop/greasy spoon diner.

From a quick study of said menu, I could tell I liked what I saw: upscale riffs on breakfast classics. First order of business -- coffee. I love a place with big cups, and this was certainly one of them. A good start. Then, the ordering. A tough call, since this is my favorite meal of the day, and there were so many I could've gone for. I ultimately went for a twist on a Hollenberg family fave: Banana and Peanut Butter... but Classic Diner makes it with French Toast!

I ordered mine with a side of something I only recently learned about, from friends who used to live in PA: scrapple. This would be my first time trying it. (for those of you not familiar, scrapple is basically all the leftover pig parts that don't make ham, bacon, or sausage... YUM!)

The scrapple came out first -- the best way to enjoy it is fried in a skillet and that's they way they did theirs. Two thin, rectangular slices, rather SPAM-looking. Tasty, for sure. Reminded me a slight bit of corned beef hash without the texture, and with a bit more spice to it.

The main entree arrived and was a gorgeous presentation. It tuned out to be a huge sandwich of brioche French toast, with a heaping helping of warm, melty Skippy peanut butter and bananas in between, and more bananas on top for garnish. A drizzling on the side of maple syrup for a hit of sweetness.

Way too much for even me to clean my plate, and I probably would've loved it even more if there was a better PB:'nanner ratio. The Skippy was a bit overpowering, making each bite, with the thick slabs of brioche and the banana slices, kinda difficult to work through. With that said, though, I thoroughly enjoyed the creativity and homemade-ness of it.

Undeniably satisfied, it was time to get to the airport and get on home...

(And, by the way, if you don't know the TV show which is the title of this posting, check your local listings for what channel FX is in your town and Check. It. Out!!! -- the funniest thing on TV, alongside Family Guy, 30 Rock, and Curb Your Enthusiasm.)...

A Day in My Life..

In these days of hectic, multitasking careers maneuvers, today is one I am in the midst of that essentially defines who I am at this point...which may signal that I am bi-if not TRI-polar. Allow me to explain via a look inside my Sybil-esque BlackBerry calendar for August 12th, 2009:

1pm: TV appearance on regional sports network in Tampa Bay (http://www.bhsn.com/). Round table segment discussing the Rays, the Bucs, et al. It's the first time on this show that I'm introduced as being affiliated with ESPN/1040 radio. Pretty cool...

1:30pm: Call-in guest on local radio show, "Dining out Radio" (http://www.diningoutradio.com/) to discuss Home Cooking, and tout the Taste! Food & Wine Expo I will be hosting next May in Myrtle Beach. Introduced (via radio) to the "Love Chef" of Regis & Kelly fame. May try to work on getting him to appear at the expo next year!...

4:45pm: boarding a flight to Philadelphia (I digress...if you haven't tried it in a while or ever...try typing the word Philadelphia. For some reason it's one of my favorite words to type -- could just be because I'm a hopeless 'hunt-and-peck' pounder on the keyboard...OK, discuss!) to make my premiere appearance on QVC. It'll be a tremendous learning experience and incentive for me, to run with truly the lead dog in the pack, so to speak...

So, there you have it. Greek mythology refers to a Hydra (take that, Dennis Miller!). My three-headed monster is my career. Sports. Cooking & Food. TV shopping. All mashed and jumbled together in one day.
I often question myself,
"Do I need to focus on just one of these disciplines? Is it wise to be this diversified and/or versatile? Do I need one specialty instead of three?"
Thoughts? Comments? Observations?

I ponder these and other deep thoughts as I spend my remaining time before heading to the airport with my family...

Just another day as a Home-Office Dad...

Random Thoughts

Had one of those "mark it down in the mental rolodex" days last Saturday: Completed my first triathlon that morning, and accomplished all 3 of my goals: 1) Don't drown, 2) Don't crash the bike, and 3) Don't look like a schmuck crossing the finish line ... a great thrill, made even better by having my family there for support...
The afternoon was topped off with my sweet Princess Lindsey's Princess Tea Party to celebrate her 4th b'day. She was in all her glory, and my wife outdid herself with everything from the invites to the decorations and everything in between...

John Hughes passing is the loss of the most influential cultural touchstone of my generation. I could recite The Breakfast Club verbatim at one point in my adolescence. That movie poster hung in my childhood bedroom, alongside the one declaring "Leisure Rules," from Ferris Bueller's Day Off. Hughes was funny, provocative, but most importantly, dead on in his depiction of every teenage paradigm we can all, in ways large and small, relate to... Most of us never heard of or will ever visit Shermer, Illinois...but damn if it didn't remind us of where we grew up...

I've now secured a spot as co-host of a Sunday, weekly sports talk show (thanks, Steve Kyler). Every time I think the sports side of my career is exiting stage left, or on extended vacation, at least, it seems something else pops up to keep the embers glowing in me...
Check out http://www.thegameradio.com/, if you care to...

Finished 5th overall in the Home Cooking Star online reality cooking series, and no sooner do I chalk it up to a fun, learning experience, than I see in my latest edition of Food & Wine touting its very own Home Cooking Super Star contest (www.foodandwine.com/superstar)!! So, here we go again...!

The "Child" In Me...

With a nod to my fraternity brother Ricky Lyons' uncle Jeffrey (and cousin Ben, for that matter), I hereby doff my movie reviewer's cap to "Julie & Julia," which I just returned from seeing. What a well-told story, with tremendous acting, scripting, and even scenery (not the part shot in Queens, but the part in Paris!). Meryl Streep was in top form, as you could imagine, Amy Adams continues to pad her increasingly impressive and diverse filmography, and I always love Stanley Tucci (one of our most underappreciated actors). I knew I was engrossed in this flick when every time the scene would switch from 1950s Julia Child to 2000's Julie Powell, I was disappointed, only to feel the same way when the reverse happened. It in some way felt like two movies in one, although I doubt either could stand on its own as a feature; rather, the two storylines bolstered each other, making it each that much more realtable and enjoyable. Certainly didn't hurt that the food in the movie (and really, the recipes even more so) should get consideration for Supporting Actor come Oscar time!....
With that said, it would be criminal not to include a recipe I used the other night for dinner, which was both simple and sensationally summerific...
& as Juila would say, "Bon Appetit!" ...

Grilled Chicken with Peaches & Arugula

• Season chicken breasts (I used thin cuts, so make sure to adjust grill times depending) with salt & pepper and brush with EVOO. Grill for a few minutes on each side.
• Slice 1 large red onion into 1/2 inch slices. Slice 3 peaches into quarters. Toss in a medium bowl with EVOO, salt & pepper.
• Grill onions until tender.
• Grill peaches a couple of minutes on each side until you get some good grill marks.
• Add about 4 cups of arugula to mixing bowl. Return grilled onions & peaches to bowl and toss, with balsamic vinegar.
• Serve next to grilled chicken, and top with crumbled blue cheese.

I'm back (barely)...

Holy Crap!! Time really flies when you have 3 kids and it's summertime! I cannot believe it's been nearly a month since my last post. I was in Georgia visiting with relatives for over 2 weeks, and then embarked on the inaugural Boys Weekend to Boston at the end of the month. Let's start there...

The trip had been a long time coming. Dutch, Jazo, Yosh, and myself finally set it in stone that Boston would be the destination, in part because geographically it made sense, but also because of fabled Fenway. What better way to reconvene, reminisce, and rouse some rabble than at a Sawx game in Beantown??

Of course, I would never leave out some great eats, and what I found in Boston was a revelation...

The North End is a mecca to Old World (or at very least, Old School) Italian. The setting, the neighborhood, the people, and, of course, the food. The congested hamlet is jam-packed with eateries of all kinds, but with one thing in common: its ancestry.

North End holds its own and then some with Little Italy in NYC, and dare I say with better views (Boston Harbor is within shouting distance). We decided on Mother Anna's (http://www.motherannas.com/), a comfortable-looking joint right out of central casting. The food didn't disappoint, despite not being the main focus, what with the laughs, snorts, and guffaws emanating from our al fresco setting. Our order was typical, if not ordained: calamari, gnochhi, and chicken parm... classico, all of them, served family style. I would've preferred the chicken dish not be as submerged in the marinara sauce as it was, but the sauce itself was so deliciously balanced between the sweet tomatoes, savory garlic, and the like, that I hardly minded. It was all rich, decadent, and filling as hell! (The sangria wasn't too shabby either!). Mama Mia!

The next day's lunch get a mention, too, if for no other reason that I was determined to partake in an authentic lobster roll while in Boston. And I did just that, with Dutch, at Tia's (http://www.tiaswaterfront.com/), overlooking the Harbor. I was pleased to see they used a plain hot dog bun, which was dwarfed by the generous amount of fresh, chunky, lobster meat piled in -- and on -- it. Delicious.

The Red Sox game that night was predictable memorable. Sitting in the bleachers with 3 of my closest mates from college. Priceless. Tons of laughs, high 5's, and hugs. Can't wait to do it again next year... can anyone say, Wrigley??...