Culture Espresso Culture Cookies

A while ago I had posted on my story about having tried cookies from a well-known chain, and how I thought there were many local bakeries and chefs who made better cookies.  @ky77 ended up telling me he would bring back cookies for me to try from NYC's Culture Espresso the next time he goes, since he thought they were the best in the city.  I actually had screenshot his IG story from when he posted about them, hoping to visit the next time in NYC, but since I didn't have any immediate plans, I was excited he offered!

Well, he did go to NYC recently and he did bring me back cookies, and I could tell they would be good as soon as I opened the box.

They were thick and chewy, chocolaty with just enough sweetness.  

In a nutshell - they were incredible.

@ky77 was right, and I'm so appreciative he brought back a box of cookies!  I definitely can't wait to try them fresh the next time I'm in NYC.

Thank you, @ky77!

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Visit New York: Stone Barns Center

I've read a lot about Chef Dan Barber and his philosophies over the past few years, so it was exciting to visit the Stone Barns Center for the Explore: The Innovation Labs & The Farm tour.

Due to traffic, we missed some of the beginning of the tour, but once we arrived, we met up at the farm, where we learned about what is grown, why certain crops were grown (eg cover crops; nitrogen-fixing), and even got to taste some freshly picked items (like buckwheat).

We then made our way to the herb garden, where we got to taste a drink, and were encouraged to pick some herbs and see how it changes the taste of the drink.

We then went to the bakery, sampled some rye bread, and learned about the process that goes into the amazing bread.

The last stop was at a grill, where we tasted a sausage made from pork and oats, and were told about how bones were recycled into charcoal and dishware.

The tours are led by cooks and farmers who are knowledgeable and friendly, and very passionate about what they do.

After the tour, we walked through the gardens and greenhouse.  It was so neat to see all the flowers and veggies.

On property is a kiosk where you can buy plants, produce, and some souvenirs.  A cafe is also on site should you wish to grab a bite to eat.

At the heart of the tour is the notion of delicious food being the result of healthy soil, and the Stone Barns Center emphasizes this philosophy through food, workshops, and more. 

Blue Hill at Stone Barns restaurant was bought out for a wedding that night so we couldn't have dinner, but hope to return one day!

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Visit New York: Per Se

A few years ago I visited Per Se and had a fabulous experience.  I recently revisited, but this time, I decided to try the Vegetarian menu.

Pea Cornet

Cheese Crackers

Harry's Berries Strawberry "Gazpacho"

Hen Egg Custard

The Hen Egg Custard with black winter truffle butter was as indulgent as it sounded.  

Hawaiian Hearts of Peach Palm "Croquette"

I love heart of palm, and this croquette was so yummy!  The "tabbouleh" and fava bean hummus paired nicely with the falafel-like croquette. 

"Bread and Butter"

Zuckerman Family Farms "Terrine D'Asperges"

I'm not particularly fond of asparagus, but I did think this dish was good.  I really liked the addition of the wild ramps.

"Scotch Egg"

My fave dish was the Scotch Egg.  It was a hearty dish - the egg was enveloped in a crust of forest mushrooms, and accompanied with sugar snap peas and grilled frisee lettuces.

Marsh Hen Mill "Stradette"

This was another fave - the elegant Stradette, served with oyster crackers and celery.  I'm not a fan of celery, but I ate this entire dish up!

Summer Squash "Farcie"

This dish offered zucchini prepared in multiple ways, and I loved the complexity of textures from the caramelized artichokes and cipollini onion rings.  

"Gougere"

The Gougere with "Comte" and black winter truffles was amazing!  I could have easily eaten a number of these and been happy with only that!  

There was once again an array of desserts.  

Sugar-Baked K&J Orchards Yellow Peaches

This was my favorite dessert, particularly because of the Madagascar Vanilla Bean Ice Cream that accompanied the fruits. 

The "Coffee and Doughnuts" is such a fun dessert!

Malted Brownie

The Lime-Scented Banana was so neat!

"Mignardises"

The dining experience ends with a selection of hand-crafted bonbons.  Pro tip: You can get more than one! I got Thin Mints and Banana Miso (the banana miso was my fave of the two).

Bon Bons

If you're interested in the regular menu, these were the offerings:

Salmon Cornet

"Oysters and Pearls"

Citrus-Cured Hiramasa

Hen Egg Custard

Norwich Meadows Farm Sweet Carrots

Green-Walk Hatchery Rainbow Troud "Chaud-Froid"

Charcoal-Grilled Montauk Sea Scallop

Wolfe Ranch Quail Breast

Prime Rib of Elysian Fields Farm Lamb

Although my friend said he left hungry, I thought the food was great and the service was stellar once again.  I really enjoyed the Vegetarian menu!

Per Se
10 Columbus Cir
New York, NY 10019

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Visit Staten Island: Fresh Mozzarella at Fiorito's Bella Famiglia

Our friend Sal took us to Fiorito's Bella Famiglia on Staten Island to watch Mike Fiorito make fresh mozzarella, and what a neat experience it was!

We saw all that goes into the making of the mozzarella, which requires just minimal ingredients, but precision timing and immense passion. 

You can watch a Reel on the process here.  

Once you get a taste of fresh mozzarella, you'll be blown away!

Bella Famiglia also offers a variety of cured meats, hot dishes, and more.

Fiorito's Bella Famiglia
725 Forest Ave

Staten Island, NY 10310

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Visit New York: Norma

Our East Coast friends took us to Norma in New York City one night, where we had a taste of authentic Sicilian cuisine. 

Complimentary Bread

Carpaccio di Polipo

Caponata con Crostini

Panelle

Cous-Cous con pesce

Porchetta Pizza

Ragu Arancine

Nero di Seppia Arancine

Al Burro Arancine

Norma Arancine

Pasta con le Sarde a Timballo

My faves included the Panelle (Fried Chickpeas), the Al Burro (saffron) Arancine (all the arancini are huge - not the small round balls I'm used to seeing, and are meant to be shared), and the Cous-Cous con Pesce, which was so comforting and delish.

I loved the Caponata con crostini as well (eggplant and olives just pair perfectly with bread!).  

The Pasta con le Sarde a Timballo is like a tower of spaghetti mixed with sardines and fennel.  

Of course, we couldn't leave without some traditional Italian desserts.

Cannoli

Tiramisu

Every single dish was delightful, made with simple, yet quality ingredients.  I wouldn't hesitate to go back.

Norma
438 3rd Ave

New York, NY 10016

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