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the sweet scoop
the sweet scoop
The best way to your Valentine’s heart may not be through fancy gifts or flowers… but through their stomach. Sharing an indulgent, edible gift with the person you love can be the most utterly romantic experience. Here, some of my favorite food finds to set hearts aflutter and make that special someone swoon.
Macaron Magnifique French Macarons
In August 2012, celebrity stylist Lauren Rae Levy and her father Marvin established their Parisian macaron company, Macaron Magnifique. Handmade and completely gluten-free, these delicate French confections come in scrumptious flavors including raspberry, chocolate, pistachio, and cheesecake. Customize a special box of the sweets (available in various sizes/prices) to make your Valentine fall in love at first bite. Ooh la la! MacaronMagnifique.com
William Greenberg Petits Fours
This darling Upper East Side bakery features a divine assortment of desserts and speciality sweets for every occasion. A Valentine’s Day exclusive from owner Carol Becker, these oh-so pretty Petits Fours feature layers of fluffy sponge cake and fresh jam enrobed in frosting and hand decorated with delicate flower adornments. Available in large ($6) or small sizes ($3.50; $42 / box of 12), these beautifully tempting treats are sure to delight your sweetheart. WMGreenbergDesserts.com
Mast Brothers Artisan Chocolate Bars
At their artisanal chocolate factory in Brooklyn, brothers Rick and Michael Mast churn out small batch bars made with cocoa beans sourced from farms around the world—including Madagascar, Venezuela, and the Dominican Republic. Wrapped in beautifully patterned, imported Italian paper, these handcrafted confections ($8 each) boast sophisticated, high-quality ingredients like Maine sea salt, Crown maple syrup, and Stumptown coffee. MastBrothers.com
Murray’s Cheese Gift of the Mongers
If your significant other prefers savory to sweet, then feast your eyes on the ultimate cheese and charcuterie collection ($148) curated by Murray’s mongers. Shipped in a signature Murray’s Cheese crate, this bountiful assortment of gourmet delicacies includes Vermont Butter & Cheese Coupole, Colston Bassett Stilton, La Quercia Prosciutto, Cave Aged Pyrénées Brebis, Creminelli Tartufo Salami, and Harvest Song Walnut Preserves. MurraysCheese.com
Jacques Torres Champagne Truffles
Champagne and chocolate. An indulgent culinary combination that Mr. Chocolate himself, Jacques Torres, showcases in his beloved bubbly truffles. Inside the signature orange gift box, your Valentine will discover cute, cork-shaped candies made from mouth-watering milk chocolate, fresh cream, and real Taittinger Brut La Française Champagne. Cheers to that! MrChocolate.com
KitchenAid® Artisan® Series Stand Mixer
Valentine’s Day is all about love. And no other appliance has made me fall head over heels like my red KitchenAid® stand mixer. The stylish, high-performance beauty makes whipping, kneading, and blending ingredients a breeze. In striking colors like Candy Apply Red, Raspberry Ice, and Komen Pink, this dream machine (available in various sizes/prices) is the perfect “I love you” gift for home cooks of all skill levels. KitchenAid.com
Eataly Ultimate Italy Gift Box
Manhattan’s massive Italian food emporium offers a selection of premium gift boxes packed with gourmet goodies and signature products. A serious splurge to spoil the Italian food lover in your life ($498), this exceptional collection of rare and authentic imports includes white truffle purée, extra-aged balsamic, La Valletta saffron threads, anchovy colatura, and gianduja candies from Torino. Eataly.com
Prestat Fine Artisan Truffles
One of the top chocolate shops in the world, this London import epitomizes sophistication in both flavor and presentation. The exquisite heart-shaped gift box (available in various sizes/prices) presents distinctive dark, milk, and white chocolate artisan truffles in an array of fine flavors, including classic rose and violet crème. If these decadent delights are good enough for Her Majesty (the Queen of England’s favorite chocolate!), then your princess will surely approve. Prestat.co.uk
Happy Valentine’s Day, my loves! XOXO
Images courtesy of Macaron Magnifique, Mast Brothers, Murray’s Cheese, Jacques Torres, Eataly, KitchenAid USA & Prestat
You may not know the name Pat LaFrieda (yet!), but many New Yorkers have already sunk their teeth into products from the acclaimed Brooklyn-born meat wholesaler. From Shake Shack to Minetta Tavern, Union Square Cafe to The Spotted Pig, hundreds of top restaurants in NYC and across the country count on LaFrieda Meats for the best quality cuts and blends. And it’s been that way for nearly 100 years.
On April 9th, Food Network will debut Meat Men, a reality show that chronicles the daily grind of Pat, his father Pat Sr., and cousin Mark Pastore at their family owned and operated 35,000-sq. foot New Jersey factory. The series spotlights all the meaty magic and daily drama that comes with running the business, like creating custom burger blends for celebrity chefs, rushing emergency orders to restaurants across Manhattan, and the perils of long, vigorous days in the meat locker.
I recently spoke with the notorious master of meat to get the scoop on his new TV show and iPad app, where he goes when he’s craving steak or a juicy burger, and more.
Pat LaFrieda Meat Purveyors has been around for three generations and nearly 100 years. Was being in the family business always what you wanted to do?
I grew up in Bensonhurst, Brooklyn, and my dad wanted me to get out of the meat industry and not follow in his footsteps—ya know, working overnight in a 35-degree refrigerator. He sent me to private schools and college with the idea that I’d go off and do something different. After school, I became a stock broker and absolutely hated it, so it completely backfired. I rejoined my dad in the mid-90’s and asked if I could help grow the business, because I had worked with him since I was a kid on weekends and days off from school. Being part of the family business was something that I always loved and felt comfortable with.
What’s the best part of what you do everyday?
Like most people, the end of the day! But my favorite part of the job is fulfilling orders. Restaurants and chefs really depend on us to get them quality products when they need it—especially in Manhattan, where space is limited and they need a daily delivery, we try to make it easier for them. And when the last truck leaves and they all go out on time—that’s my favorite part of the day. Because we’re helping out their business.
Since summer barbecue weather is coming up, what’s your secret to perfectly grilling meat?
Cook your meat on a really hot grill. I always see people putting meat on a grill that’s not hot enough. Friends always wonder why I cook so fast. Well, the first thing I do is turn on the grill, and then I start prepping my food while it heats up to 450 degrees. Grilling should be quick and all the flavors intact. When you cook meat on a warm grill and close the cover, you’re almost steaming it.
You just launched the Big App for Meat on iPad. What made you want to create an app?
Over the years we faced a lot of questions about meat—about types of meat and where it comes from, things that were always so natural to us. Even veteran chefs would ask us questions. So, we wanted to make those answers available for everyone since people seem to want to know. We thought of doing it in a book, but knew people could be more interactive with the app technology. There are hours of video and hundreds of photographs to show you what types of meat are available and where on the animal those parts come from. (find out more about the app here)
Do you have a favorite cut of beef?
My favorite cut of beef is outside skirt steak, but my favorite kind of meat is lamb. There’s nothing like lamb leg and roasted lamb loin…
Your new show, Meat Men, debuts on Food Network next week. Congratulations! What can viewers expect to see when they tune in?
Yes, it’s exciting! The show is about our family business, but more what goes on behind the scenes as meat purveyors. When sixty to seventy percent of restaurants are meat-driven, all that meat has got to come from somewhere. The show is about where it comes from and how we portion and produce meat for restaurants and deliver it daily. The characters are hysterical—my cousin, my dad and I—as well as the way we interact and run our company. And you get to see a lot of chefs, which is really cool! Chefs that cook with our products and truly benefit from using our meats.
Was it strange having the cameras follow you around all the time?
It’s not that we didn’t get used to it, but it sometimes got old quickly. When you are suddenly followed around by cameras, you can’t do things you would normally do. Filming a reality show can be very difficult when you are really just trying to run a business. Sometimes you have to just turn off the audio, sit in a corner, shout out some profanity and then get back out there.
I understand the very talented chef Michael White will be on the premiere episode. How was working with him?
Yes, when Michael opened Ai Fiori on 5th Avenue, he really wanted a signature burger that would stand out on the lunch menu. We worked with him to create a blend of meat from scratch, and with just a few tweaks here and there, it was exactly what he wanted. It’s really cool to follow the chefs and see the ideas and desires of what they think is a great burger, and then execute it and get it to their restaurant.
If you could create a custom burger blend for any chef or celebrity, who would it be?
I’d love to make a signature burger for Bobby Flay. I’ve never worked with Bobby. I’m a big fan.
If you’re craving a great steak in New York City, where will you go?
A new restaurant that just opened called Perla. The chef, Michael Toscano, used to work at Babbo and Eataly’s Manzo. I had a rib steak there a couple days ago—and, I swear—it was one of the best steaks I’ve ever eaten. It’s a 109 rib steak aged for 56 days, has porcini powder dusted over the top, it’s just perfect.
How about your favorite burger?
I love Shake Shack, of course, but I really like my burgers seared on the outside and kind of rare on the inside. I go to The Spotted Pig for that—they use a grill as opposed to a flat top, and I love that grilled flavor. And the blue cheese over the top doesn’t hurt!
Any other must-try meat dishes you’ve had recently?
The goat’s neck at Kin Shop is a must. Everyone has to try this dish! Chef Harold Dieterle braises it and cooks it in a yogurt sauce. I’ve eaten it several times, it’s amazing—cooked perfectly and to die for.
Eataly is my go-to for LaFrieda Meats, but how else can people in the area buy some to prepare at home?
We’re very exclusive with retailers, but the easiest way to get our grinds and burgers is through Fresh Direct. However, Eataly is great because it’s a beautiful store, they have such an amazing staff and a huge selection. The butchers there will portion the meat for you anyway you like. It’s hard to find something like that in New York City.
To keep up with the latest from the meat maven himself, you can follow Pat on Twitter and Facebook. And be sure to tune into Food Network on April 9th at 11pm for the premiere of Meat Men. Thanks Pat and best of luck with the show!
Image courtesy of LaFrieda Meats
Since opening in late 2010, Flatiron’s massive Italian food emporium, Eataly, has become one of the city’s most tempting destinations. Still somehow, as if aisles upon aisles of specialty items, fresh produce and six full-service restaurants wasn’t alluring enough, Batali and the Bastianichs have upped the ante even further by debuting a 4,500-sq. foot brewery and restaurant on the roof.
Far from your typical brews and brats beer garden, Birreria is a rooftop oasis featuring artisanal house-crafted ales and a menu blending both the locally sourced and imported gourmet foods that Eataly is famous for. After an elevator ride to the 14th floor, large gleaming copper beer tanks give way to a 150-seat deck furnished with wooden tables, a lengthy bar and plenty of room to hang out. A retractable dome kept wet weather from raining on our parade as we dug into a filling red wine vinaigrette-dressed insalata composed of wax beans, roasted onion, potatoes, asparagus and capers.
Detailing farm and purveyor meat sources, the menu boasts flavorful grilled dishes like fat-marbled Donley Ranch skirt steak elevated by salsa verde, and a succulent salt-encrusted Pennsylvania chicken thigh with sweet corn, purslane stalks and olive-almond pesto sauce (the night’s clear standout). If you’re craving more traditional beer garden fare, don’t overlook the housemade sausages, especially a savory and sweet Emilia Romagna-inspired ground pork link spiced with warm clove and nutmeg. Vegetarians will delight in hearty mushroom entrées. We sampled whole roasted maitakes atop a bed of rich pecorino sardo crema, and sides like braised cabbage and pickled vegetables are excellent accompaniments.
To wash it all down, choose from three unfiltered, unpasteurized and naturally carbonated ales brewed on-site, nine Italian and American draft microbrews, more than 30 bottled beers and select wines on tap. Plan ahead to snag a coveted dinner reservation, then sit back, relax and say Ciao to a roof-raising good time.