PREPARED OR PACKAGED FOOD:Mexico Lindo Claudia Bonilla - mini tamales with spicy sauce Pure Dark - great locally made chocolate Loi Restaurant Maria Loi - falafel and Greek salad from a famous Greek chef opening a restaurant in NYC this month Salt of the Earth Bakery - crazy good chocolate cookies, also local Tonnino - tasty tunas packed in olive oils infused with different flavors/spices
PRODUCTS:I already have a red KitchenAid stand mixer with a glass bowl, but that didn't keep me from falling head over heels in love with the KitchenAid Artisan® Design Series 5-Quart Tilt-Head Stand Mixer in a new bright pink color. If anyone wants to buy me this one, I'll host a giveaway of my (still pretty new) red one here. [caption id="" align="aligncenter" width="179" caption="KitchenAid Stand Mixer in Raspberry Ice"][/caption] I couldn't find the below product online (the closest thing to it is the KitchenAid® 3-Speed Hand Blender with attachments) but this immersion blender is EVERYTHING. See all those attachments it comes with? I seriously need to get an immersion blender. Soup season requires it, and I have really missed mine since I got rid of it when I moved to NYC. Daniel Boulud, Marco Canora, Alfred Portale and my favorite NYC chef, Paul Liebrandt. The panel was moderated by Eater founder Ben Leventhal. [caption id="" align="aligncenter" width="240" caption="Chefs Portale, Boulud, Canora and Liebrandt"][/caption] Boulud made some of the most salient points, I thought. He said, "Let's talk old school diner versus new school diner. Old school diner was about enjoying the company of the other person, paying attention to the food. It's about Brillat-Savarin. The new school diner is taking pictures and sending them in three seconds." That gave me pause. As you know, I'm a frequent snapper of food shots and the majority of those happen while I'm out eating. However, I do respect the environment and tone of the restaurants I'm visiting. I've eaten at restaurants run by three of the four participatings chefs. The most I did at those restaurants was snap one or two surreptitious iPhone shots quickly and with no flash. I didn't take them for blog purposes and, to date, I haven't publicly written about any of those establishments. But there are other, more casual restaurants where my behavior will follow suit. As diners, we do need to be mindful of what we're contributing or taking away from the dining experience and remember that meals are a celebration and nourishment for our spirits as well as for our bodies. [caption id="" align="aligncenter" width="179" caption="Liebrandt with Leventhal"][/caption] I had one last hurrah at the NYCWFF Closing Party with Guy Fieri at Highline Stages. Readers know I love Guy, and I'm excited by the rumors that he might be opening a place in NYC. [caption id="" align="aligncenter" width="179" caption="Guy Fieri at the Festival's closing party"][/caption]
I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing.