polo for cheap Food News Around New York
To Feast: Spoons of the Elite Will Stir Same Pot
Chefs at high end restaurants and resorts around the world will cook alongside visiting chefs of comparable prestige for a series of dinners from early October to mid November. The program is organized by Relais Chteaux, the luxury hotel and restaurant group to which all the participants belong, to mark 60 years since its founding. At Per Se on Oct. 3, Thomas Keller and his chef de cuisine, Eli Kaimeh, will share their kitchen with Anne Sophie Pic, a French three star chef. At Daniel on Oct. 14 and 16, Daniel Boulud will cook with Emmanuel Renaut from Megve, France. At Marea on Oct. 16, Michael White will welcome Annie Folde from Florence, Italy. And at Del Posto on Nov.
Looking like a desktop speaker, the compact Microplane grater has surfaces for fine, coarse and ribbon textures. Its clear storage box, three inches square, doubles as the receptacle for your shards of carrot, chocolate or Cheddar, with measurements on one side.
To Caffeinate: Off to the Polo Match, but First, Some Coffee
The truck, a shapely 1965 Citron, is hunter green with corduroy ribs. Ralph Lauren has seen to it that it is outfitted with a counter so the truck can patrol Manhattan, selling coffee (drip, espresso, cold brew and variations) in blends of organic African, South and Central American beans by La Colombe that have been roasted to the designer’s specifications. The drip blend is dark but with character, definitely not bitter. Only coffee is dispensed from the truck, but sweets, including brownies (the recipe is from Mr.
Start Rosh Hashana, the Jewish New Year (at sundown Sept. 24), sweetly with a delectable, deeply glazed and twisted apple babka strewn with almonds from Breads Bakery. Or order rugelach in chocolate, raspberry or cinnamon raisin or newfangled flavors like hazelnut toffee, red velvet and cookies and cream from the Nosh Bake Shop, a website.
To Study: If It’s From Italy, He Knows About It
If anyone knows Italian food products, it has to be the Di Palo family, who for 104 years have sold imported cheese, ham, pasta, oil, vinegar and more in Little Italy. Now Lou Di Palo, of the fourth generation, and Rachel Wharton, who writes occasionally for The New York Times, explain a dozen ingredients, many of them cheeses, delving into their history and manufacture and telling how to shop for them, store them and use them. But the book, which also recounts the family’s story, needs a follow up. How about olives, breads and anchovies? “Di Palo’s Guide to the Essential Foods of Italy” (Ballantine, $28).