Dominique Ansel's Cronut™

Yellow Peach Black Tea Cronut™ 
at Dominique Ansel Bakery, NYC

 This food blog would not be complete without the coveted Cronut™; a wonderful creation by baker extraordinaire Dominique Ansel. The Cronut™ is described as a croissant-doughnut hybrid, launched on May 10, 2013, on my birthday; I HAD to have one! With strict rules such as two Cronut™ pastries per person, it is no wonder that people flock from all across the globe and the demand is still extremely high. 

A co-worker and I decided we would give the Cronut™ a try. Yes, we planned to arrive at 6:30am. This was the best decision I've made this year yet! How can I describe it?? At first bite, you first noticed the lightness of the Cronut™. Layered beautifully with dusting of sugar, then you immediately taste the cream filling. Tasted more like a vanilla bean concoction with perhaps a hint of cocoa or coffee. The yellow peach icing added a bit of tartness, but none too overpowering. It balanced the sweetness of the layered sugary pastry. What I enjoyed most about the Cronut™ were the layers, you'd expect a flaky crust almost but it remained in tacked with very little mess. I must say, the best part of it all was the oozing of cream between each layer -- Amazing!

 

Yellow Peach Black Tea

If you have not already had one of these mouthwatering, heavenly goodness of a pastry...What are you waiting for?! Whatever you may have heard about the Cronut™, let me warn you, the craze is REAL! And the two-hour wait in line is well worth it.

There is however only one flavor of the Cronut™ pastry per month. I say, it does make for an interesting month. The month of August 2014 was the Yellow Peach Black Tea (pictured left), September is Bosc Pear & Sage, and for October, it is Pumpkin Chai with maple sugar.  What will they think of next??

But don't let me tell you all about it, go out
 there and try it!  

Katch Brewery & Grill

Chicken & Waffles at Katch Brewery & Grill

le Petit Champignon Brut Cuvee Imperiale

Hello all, it's been a long while. Not to say that I haven't been sampling a few heavenly dishes. However, this weekend was a treat. I am happy to report that I went to Katch in Astoria, NY and what a delight. We opted for their brunch with unlimited mimosa. The mimosa, I must say was pretty good; I realize that the quality of juices make an immense difference. We were handed an endless amount of le Petit Champignon Brut Cuvee Imperiale (right below) with item of your choosing; Bellini, Mimosa, Bloody Mary, Katch House Ale Brew. 



Above is a nice take on Chicken & Waffles that my friend ordered. A crispy, juicy chicken breast sandwiched in a homemade warm and buttery red velvet waffle. The chicken was topped with romaine lettuce and smoked apple aioli and served with a mound of tater tots and aioli mix. The cocoa in the waffle adds a different element. This is not for every taste buds, however, it does satisfy the sweet and salty craving.

Brunch Burger

After a long decision, I decided to go with the
Brunch Burger. A handcrafted Angus patty with smoked Gouda cheese, corned beef hash, a sunny side up egg, maple aioli on a lightly toasted english muffin served with fresh cut fries.

This was tasty indeed, not too greasy and the english muffin and sunny side up egg was a perfect touch. I love fries, so I only have good things to say about this lightly salted fresh cut delicacy!

Leave me a note to let me know what you have tried.

Seared Marinated Salmon

Thursday, August 7th, I had the divine pleasure of going to one of my favorite restaurants. One of my favorites because I get the same thing every time! Republic in Union Square is a noodle restaurant with fine broth noodles, rice dishes, etc. But it was the Seared Marinated Salmon (below) that first drew my attention.

You have yourself a hefty piece of perfectly seasoned salmon seared to a crisp, with delicious skin.

Seared Marinated Salmon at Republic - Union Square

Well, I prefer my salmon well-done. You can see the seasoning within the cuts. The salmon gently lay over a beautiful heap of curry rice with raisins and a nice side of pickled carrots and daikons to add the perfect touch of tang, sweet and sour crunch. So you have the savory of the salmon, the richness and sweetness of the curry rice with raisins, then a final BAM! of tart and crunch from the pickled veggies. OMG! If you aren't salivating, never mind that, you should be! I was sold at first bite and for the past several years, I have tried nothing else. I recommend the noodles as well, but it is of course wherever your taste buds take you.

Spicy Beef at Republic

Pictured to the left is the Spicy Beef broth noodles made with wheat noodles, rare beef, garlic, onion, lemongrass, chili peppers, bean sprouts, scallions, and fried shallots.

Remember food should always be a journey. Hope you definitely try either dish for yourself and tell me all about it.