This year was a harsh winter for New Yorkers and the cold weather keeps lingering, but we’re starting to see the first glimpse of spring and warm weather. As to be expected, New Yorkers are out and about enjoying the rays as soon as the sunshine hits.  Just a few weeks ago it was the first official warm day and it feels like everyone flocked to Central Park or Prospect Park to lay out, toss a Frisbee or picnic with friends.

There are so many fun and free events that go on in the spring and summer that it’s hard to keep up and I thought I would share some of my most reliable sources on how to keep my finger on the pulse and make sure I don’t miss out on any of the fun.

Flavorpill is one of my favorite weekly newsletters so find out what’s going on in the cultural scene.  Another favorite is Tasting Table and the weekend guide because I’m a huge foodie and will never pass up a good meal deal, pairing dinner or tasting event.  I love music and outdoor concerts so I check OhmyRockness religiously to find out what bands are playing and where.

A great way to share these fun events with friends and plan your outings together is to create a social Gmail calendar and invite your friends to also post fun things to do that all of you can access, view and add to.

Annette

I recently visited Los Angeles and took a mini epicurean tour of some of the most buzzed about restaurants by foodies.  I made it a point to dine at Bazaar by Jose Andres in West Hollywood.  When I last visited LA back in February 2009, it had just received four stars from the LA Times food critic and I heard that it had been quite some time since the LA Times had given a restaurant such a high rating and favorable review.  It definitely did not disappoint.  From the cocktails to food--everything was very impressive.  We started the evening with the Magic Mojito and Passion Fruit Martini made with one of my clients, Zacapa 23 Rum.  The restaurant definitely had molecular gastronomy influences and the Magic Mojito cocktail was a perfect example.  They make the Moijito with actual cotton candy and pour the drink over it, which dissolves the cotton candy.  The menu was equally as impressive. It was divided into traditional tapas and modern tapas--we sampled quite a few but my favorite was the deconstructed Caprese salad stuffed Piquillo peppers with goat cheese. The peppers reminded me of my grandmother's recipe, although she stuffs them with tuna, which is the original Spanish preparation.

Next up the Roger Room, one of LA's new cocktail bars.  Bartender Jason Bran prepared us a Diablo cocktail with Don Julio (another one of my clients), classic tequila cocktail with cassis and ginger beer--it's one of my favorite tequila cocktails. 

The next day we ventured to Pizzeria Mozza to see what all the fuss was over.  Nancy Silverman, Joe Bastianich and Mario Batali own this pizza joint.  It was bustling for lunch time!  I heard the way to go was the chopped salad, meatballs and then the clam pizza.  I don't eat clams so I ordered fennel sausage, panna and red onion pizza and the goat cheese, leek, scallion and bacon pizza.  The pizza was good, but I definitely think NYC has LA beat on the pizza circuit.

Overall I was impressed with my dining experience while in LA.  As usual, I heard about a dozen more places to try that I added to my list for the next trip!

Annette

Last week I attended a book signing for “Eat Your Feelings” Recipes for Self-Loathing by Heather Whaley at Powerhouse Arena in DUMBO.  Whaley did a reading and discussion with John DeLucie, Executive Chef of the Waverly Inn, and the two told great stories about their favorite comfort foods.  DeLucie also shared some gossip, from the celebrity hot spot where he works, such as Jay Z being a great tipper, and that his staff really likes Mariah Carey, but is not too fond of Madonna.

During the event there was a contest featuring three of the recipes in Whaley’s book:  Hamburger Casserole for When Nobody Loves You and Never Will, Foreclosure Fiesta (aka Guacamole recipe) and Drunk and Disorderly Donut Pudding.  Guests who participated put a personal twist on her recipes and the winner received a reservation for two at the Waverly Inn—had I known how amazing the prize would be I totally would have participated!

The recipes in the book are tongue-in-cheek and in addition to the ingredients, they include “real life” ingredients.

It got me thinking of what my favorite comfort foods are and what my recipes for “self-loathing” would be.  The first one that came to mind is my delicious and couldn’t-be-easier-to-prepare Hash Brown Casserole. This recipe first became a hit while I was in college and went back home for Thanksgiving.  My friends from high school had a tradition where we got together for a potluck the day after Thanksgiving and the casserole was the only dish served where every last crumb was gone.   Check out my recipe served Whaley’s way below:

Thanksgiving Hash Brown Casserole for Potluck with friends when they have nothing to bring to the table:

·      1 package Simply Potatoes Shredded Hash Browns

·      1 can (10 3/4 ounces) Fat free Campbell’s cream of chicken soup

·      2 cups (8 ounces) Kraft Shredded Sharp Cheddar Cheese

·      3/4 cup Fat free sour cream

·      3 old friends who are now acquaintances

·      1/4 cup chopped onion

·      A handful of questions to keep in your back pocket for small talk

·      Salt and pepper to taste

Topping:

·      1/2 cup butter or margarine, melted-divided

·      1 1/2 cups corn flakes, coarsely crushed

Instructions:

1. Heat oven to 350°F. Spray 2 quart glass baking dish with nonstick cooking spray*. In large bowl combine all hash brown ingredients; mix well. Spread into prepared baking dish.

2. In small bowl stir together topping ingredients. Spread topping evenly over Hash Browns. Bake 45 minutes or until hash browns are tender.

3.  Pull out the basic 5 questions (How are you?, What have you been up to?, Are you seeing any one?, How’s work?, How is your family?) out of your back pocket if you encounter awkward silence with someone who used to be your “best friend” but now you can’t relate to.

* An 11x7-inch rectangular or 8-inch square-baking dish can be used.

For years this was my signature dish, and then in 2005 I decided to spend Thanksgiving in NYC—everyone was crushed.  Not because I wasn’t attending and they wouldn’t see me, but because there wouldn’t be any Hash Brown Casserole.  A friend asked for recipe and tried to replicate, but sadly it wasn’t the same and that was the last potluck.  I’d like to think it was my absence and the imposter casserole that ended the almost ten year tradition.  In any case, every time I make this I can’t help but think of good times with old friends.   

Annette

Check out Heather’s blog and some of her recipes: http://eatyourfeelingsrecipesforselfloathing.blogspot.com/