Chelsea Market Sunday Supper

What a cool idea!
The scene was a long table, reminiscent of a farm table, minus the bugs and the night chill.
In the back, walls of glass, not modern though and some stores glowing, with their prized possessions in the windows.

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There were about 278 people. There were about 20 waiters and servers. There were 8 students and a few coordinators. Here are some of the scenes and some of the food.

The goodies bad was kind of cool. It has a mini-Santoku, some beef jerky, a James Beard guide-book, a Samuel Adams Glass and a very environmentally friendly dish, one- time usage though.

Check out the picture.Goodie Bag
We had the beef jerky 🙂

Tipsy Parson–9th ave, 19/20 streets

we had the ——
Hush Puppies {7} w warm pimento cheese
Fudge Family Farms Pork Roulade {25}
Rockland Plantation stone ground grits, braised greens, ham jam, pork jus
It came with jalapeno cornbread (I think) and a jam to start.

The place was filled-front had a marble bar with tables on the side.
In the back was the formal dining room.
People kept coming in. (bottomless pit) The hostess was in the middle of the space so all the people kind of past the bar to get to her. I wonder how it would have been if she were upfront.
We left around 9:45 ish-place was hopping.
3 bartenders
1 host

We had reserved but arrived there late so we had to wait 10-15 min or we could eat at the bar, which we did. The bathroom was pretty and had the same design as used on the check trays and on the website. Though the bathrooms were dark, they were comfortable and homish.

It was not so quiet, but we were pretty close that we did not have to yell. You had the people at the bar, who seemed to be more quiet than the vocal guests at the row of tables behind us. It was quiet from the dining room. (Different crowd and temperament.)

The meal was filling, different, and well presented. It consisted of grits on the bottom, pulled pork that was formed into a patty and then on top was a ham jam, finished off with some chives I think. It was a large portion. We both fought to fit it in. Mind you, we had 2 hush puppies each, prior to that and I had a piece of cornbread. My bf had a soda.

Lets talk about the soda for a minute. When you order soda from Applebees, Fridays etc, you get a really big glass and the drink is like 2.5 to 3 dollars and strong. We got a soda that cost 3 dollars each time and we were getting like a fourth or fifth of the normal amount. Man they really wanted to make money on the drinks.

-Back to the meal.- The grits were somewhat gritty but had a soft flavor. The pork was semi-melt in your mouth. A tad bit of something would have made it extraordinary. The ham jam was a nice complement to the pork but at that point I would have rather a more savory jam than a sweeter one. We ate 90% of it, maybe 95% but we were also sharing the dish. For 25 bucks it was kind of worth it.

The people were nice and attentive. It is definitely popular. Be prepared to choke up about 70 bucks if you have an appetizer, entrée and drinks.
1-10, I would say a 6. (points lost for drink expense, and pork could have been topped with a slightly more savory jam). I would still highly recommend it. You can chill in the bar portion and have a full dinner and drinks-just at a higher decibel.

Till then, happy eating .

James Beard with Tipsy Parson

On Sunday the 13th of March, I met with the team from Tipsy Parson. Well first off, everyone was there when I got there. I felt late. The head chef had a foot cast. I thought she was going to have a hand cast so I envisioned a task list and tons of work to do. The girls were relaxed-all female team. I was working like a dog. I just wanted to produce. I chopped scallions, made drink garnish (spoke to the front of house manager-Stephen I think), topped pana cotta topped with rhubarb, filled cups with a corn muffin mix (and baked them), cracked eggs to be fried (50-in separate containers), helped fill donuts, prepared French Toast and later helped plate.

I saw the mass confusion when the house/floor manager asked for the items. First there was enough time, then there was not enough time. It was a hoot to watch all the players. Later on there was an egg dish to accompany grits. Well there were not enough poached eggs so the chef scrambled a few. That was hilarious, as she was a little frazzled at first and everyone was sitting around waiting for her, literally—you had to see-about 8 people waiting for her lead. That must be stressful-like being the captain of a ship and you are making the plan to escape.

Then later on, as is the habit of most chefs, we are supposed to do something assembly line. Well that was a mini disaster. There should have been an order in which to place the food—also the timing. We had started to plate and then were told to stop. There was ice cream to the dish and the bread needed to stay warm. We stacked the plates so they could retain the heat. When we were finally got to the platting I kept saying this order is not working. We had not done a complete plate. All I knew was that the ice cream needed to be the second to last and then to top it off, the bacon—so those things had to be ordered that way. The chef was putting the ice cream behind her and then going in front of her to add the bacon. Also the bread was being put on on both sides of the chef so she had to reach back to put the ice cream and then pass the plate over to get the bacon. Can we say—WTF. LOL, LMFAO

I jumped in and said, we will put the bacon on last. I was waiting for someone to pick up the tray of bread and fill maybe 5 plates are a time and then get them out that way. (no such thing happened) I guess that is what working at the James Beard House has thought me. I know the assembly line method. In the end we did not use all of some things as the time had passed to serve them, but everyone had food in the dining room.

At the end I took home French Toast, maple brushed bacon, some donuts and some poppy seed cake/bread —yummo.

Each time at James Beard it is an experience, and I always learn something new.

Ciao for now!
Look ahead to more follies, fun times and future top chef moments. 🙂
Joan Garvin (photographer)

Hors d’Oeuvre

Deviled Eggs with Fudge Farms Bacon

Jalapeño and Pimento Cheese Hush Puppies

Mushroom Spoonbread

Val D’Oca Blu Prosecco NV


For the Table > Pecan Sticky Buns, Cinnamon Rolls, Meyer Lemon–Poppy Seed Pound Cake, and Peanut Butter and Jelly Doughnut Holes

Greek Yogurt Panna Cotta with Honey Granola and Figs
Coffee Milk Punch > Campo de Encanto Pisco–Infused Coffee with Averell Damson Gin Liqueur, Milk, Vanilla, and Nutmeg

Smoked Arctic Char with Potato–Celery Root Hash, Fried Quail Egg, and Herb Salad
Upsy-Daisy > Brooklyn Gin with Orange and Grapefruit Juices, Orange-Flower Water, and Egg White

Pig in a Poke > Rockland Plantation Stone-Ground Grits with Andouille, Poached Eggs, and Toast Soldiers
Smoky Bloody Mary > Hickory-Smoked Pepper–Infused Cold River Vodka with Tomato, Spices, and Deviled Tasso Ham–Stuffed Olive

Cinnamon Swirl French Toast with Bourbon–Pecan Gelato, Blis Bourbon-Matured Maple Syrup, and Maple-Lacquered Bacon
Sparkling Morning Glory > Champagne with Whipper Snapper Whiskey, Maple Syrup, and Warm Spices

Tilapia Mania

Tilapia, Pureed carrots and potatoes, sautéed spinach or sautéed string beans


Tilapia-corn meal ¼ to 1/2 cup, 1-3 pcs of sage, ½ tsp cilantro, salt, pepper (to taste)—edit to add butter, increase the sage and take out the cornmeal, cook in a broiler

Carrots and potatoes: 3 carrots, 1 potato, salt and pepper to taste, ¼ tsp of nutmeg, ¼ cup milk or half of
that (add tblsp at a time and check consistency)

String beans: finely sliced garlic, pinch of salt, 1 tblsp. of water or white wine, a little bit of butter at the end
(regular string beans -12 pcs or 24 pcs of French string beans—how much you want to eat)

Spinach: finely sliced garlic, pinch of salt, I tblsp of white wine or water
(be careful pouring the wine as you have an open flame—if you use a gas stove)

Sauce for on top of fish: ¼ cup white wine, ½ cup water (chick/fish stock), ¼ cup of finely chopped shallots/onions, 1 tblsp of butter (or as much as you need to make it smooth looking)

Or tomato concasse (tomatoes with the insides taken out and cut into tiny cubes)-1cup, 1/2 cup sliced onions, with some garlic and parsley- 1 cup of milk and ¼ cup of water, s n p, let it sit for a few minutes on low—nice on top of the fried fish—just a drop

1) one or two fillets, put some salt and pepper and let sit
2) get some corn meal for coating and finely chop up some sage and cilantro-mix all together
3) coat the tilapia and then let it sit for a while

Pureed Carrots and Potatoes
1) boil 3 carrots, and 1 medium potato (a little bigger than your fist)
2) make sure boiled completely—then put in blender and add maybe ¼ cup of milk or cream (just enough to have make slightly wet so that it is just pureed but is not runny (if you pick up in a spoon and turn spoon upside down, the mix should drop VERY slowly or not really)
3) you can put butter and any seasonings to your taste

Get a serving of spinach /string beans (beans serving is 12 regular or 24 French string beans)
1) sauté with some garlic and maybe a pinch of salt
2) you can do the string beans the same way
3) add some water if the garlic seems to be burning—just enough so that the garlic is not sticking to pan
and end with about 1 tsp of butter

Finish Tilapia
1) fry till a little brown and it is cooked all the way
2) take the tilapia out of the pot and remove some excess oil—keep some of the oil
3) add the onions/shallots and let it cook till transparent (clear), then add the wine and let sit for a little, then add the water (you don’t have to), let it mix together well and reduce the amount a little over the heat, then add the butter and stir—let it sit for a while till a little thick and this is to put on top of the fish (will be less than ¼ cup of liquid) (keep more oil and add more wine if you want more sauce)

More Fun with Tilapia

Tilapia, String beans and rice pilaf
3-4 servings of tilapia
½ a lemon, 1 tblsp ginger chopped, white wine to suit, 1/2 tsp of salt, 1/2 tsp black pepper, 1 tblsp curry
3 cloves of garlic chopped
36 pieces of string beans, cut in half with ends off
1/2 cup sun-dried tomatoes-chopped in small strips, @ 1/2 inch long
1/2 cup red peppers-chopped in small cubes
2 cups of rice
1/2 cup green peas
1/2 cup of carrot chopped into small squares (peppers, tomatoes and carrots all the same size)
1 tsp -1 tblsp of butter

Prepare Tilapia
1)season Tilapia with enough parsley (tsp), salt, black pepper
2)lightly grease oven ready container, then add fish, then add white wine to come half way up, and add about a full squeeze of lemon on top of Tilapia and around it
3)add minced garlic and ginger (1 tsp of each)-put some under the fish as well in the wine
4)cook in oven for about 20 minutes on 350 or till desired flavor

1)Put about 2 cups of rice in an oven proof container, in it put about ½ cup each of chopped red peppers, celery, green peas and chopped carrots—add 2.5 -3 cups of water.
2)Let rice cook for about 30-40 minutes on 350. Check after about 20 to see how fast is cooking and adjust time.

3)In a small frying/sautee pan, heat up some oil and add some chopped garlic. Also add sun-dried tomatoes. Then add the string beans and let sear, may get a slight browning-that is okay. Add some butter then it is off the fire.

Feedback time–can you follow this? My head hurts each time I read it.


soups from an 87 year old man-David Murdock

So I came upon this article about an old man about 87 years old. He has been surviving on a regimented diet for the last 27 years, since turning 60. He cut out meats and a few things but replaced them with equivalent in proteins content. He even has a flour-less cookie made with honey rather than sugar. He also was kind enough to share his favorite soups. See the recipes below. These are fairly easy. (article) (for entertainment purposes only 😉 )

Murdock–from here on
A few practical notes: All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a super smooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.


Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.


Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.


Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil.

Murdock Recipe: Vegetable Soup
Published: March 3, 2011 in NY Times

1 quart organic vegetable broth

4 cups diced vegetables, like: ½ yellow onion,

1 medium carrot, large handful kale leaves,

1 medium zucchini, 1 medium tomato, 1 handful spinach,

1 handful green beans

2 tablespoons chopped fresh herbs, like basil and Italian parsley

Freshly ground black pepper and sea salt, to taste.

1. In a medium soup pot, heat broth to a boil, then reduce to simmer.

2. Add onion and carrots and simmer covered for 2 minutes. Add remaining vegetables and simmer until just tender.

3. Add fresh herbs and salt and pepper, to taste. Serves 4.

If you try one let the people know(the website). These are good pre-dinner soups if you are having guests over. Make a ton the day before and freeze what you will not be using. The have similar bases and then you branch out.

Happy Eating.


Pizza at home-fancy style

1/2 hour to prep and 1/2 hour on 350 to 400 to cook

1 pastry sheet (12 x 12 in) or two but then double ingredients
1 cup chunky tomato in sauce
1.5 cups of onions -precooked in frying pan with oil and basil
1/2 cup of grated cheese
1/4 cup of sun-dried tomatoes, chopped
1/4 cup of yellow peppers, chopped
1/2 sup of chopped up cooked sausage
2-3 pineapple rings-chopped up to same size as sausage
1 egg-beaten well

1) make tomato in sauce to your liking-put in a container
2) cook onions with basil with a tsp of brown sugar–not sweet
3) cooked sun-dried tomatoes with peppers
4) cooked pineapple with sausage, add about 1/4 cup of onions to this and cook quickly
5) pastry sheet-fold edges in about 1/2 inch so you are making like a wall–short one, just so the sauce does not run out and when the sheet cooks all the stuff is inside
6) sauce first then put as you wish all the ingredients
7) secure the edges, brush edges with beaten egg yolk
8) bake on greased cookie sheet, pizza stone or flat oven wear 350-375–wait till edges are brown

bon appetit

Cod Fish Mayhem

First let’s see what we were dealing with. So a generous co-worker of ours bought some Fresh Atlantic Cod he caught on his day off. I like cod as it is a nice fish, light and can be easily flavored. It is also not highly fishy in my opinion. I guess that is because I usually have it salted.

So I was supposed to eat/cook the cod on the day I received it but I had some errands to run so I left it for the following day. That was fine until I started to clean the fish (stray skin). I did not notice at first, but then I saw these little pink/red coils. I took a few out and then realized they were still living-WORMS. Crazy right. They began to uncoil. I became so intent on making sure I got them all, I turned into a detective. I used the end of a sharp knife to fish them out. I even called my boyfriend over to take pics as it skeeved me out to take them. I counted about 12. I luckily filleted further one of the slices. I saw a thick portion and knew that I had to check. As I thought, there was another one. Here is a picture of my Circle of Worms.

Circle of Worms

Fast forward to the cooking. I filled a wok with water to the 3/4 mark, then added some celery, ginger (powder) and cut ginger, garlic, parsley (fresh), bay leaves, salt, pepper, and coriander (ground). I let it come to a boil and then I steamed the fish on the racks that came with the wok.

In a separate pot, I put chopped ginger (2tbsl), scallions (1tblsp) and garlic (1tblsp). I let it cook in the oil for a few minutes and then added 1/2 cup of soy sauce, 1/2 cup water, 1 tablespoon of teriyaki, and then 1tblsp of honey. Oh, almost forgot the tblsp of butter. I let it cook for a little and adjusted the taste with salt & pepper and brown sugar. It was not a sweet sauce but just not a bitter sauce. I then poured the hot sauce on top of the cod. like so—

Cod in soy and ginger sauce

Here is the complete dinner.

cod with brussels sprouts and hash browns

The funny part is that while dissecting as we ate, I saw one tiny piece of red and was turned off. I could not enjoy further although it tasted good and was almost a perfect first try. We ate the hash browns which were good as well–onions cooked into the potatoes. The sprouts could have done with maybe 1-2 minutes more of boiling to be supper soft like. I had cooked them further in the wok (no water) to get some browning and a garlic coating.

So the cod is no more. There are another 2 servings in the freezer, let’s hope for the best next time.
😦 double 😦 😦

If you have a mayhem story, send it to the blog and I will post it. People like knowing they are not alone.

Ciao and happy fishing!!