Jeni Britton Bauer, owner of Columbus Ohio based Jeni’s Spendid Ice Creams, believes that ice cream is the ultimate aphrodisiac.  You can learn a lot about a person by the flavors they choose (classic? bold?) and how they eat their ice cream (do they lick or bite?). Its taste, scent and body engages all the senses.

People have said yes to marriage proposals written on flavor cards inside Jeni’s freezer cases, and have served their own custom Jeni’s flavor in place of traditional wedding cake. In fact, Jeni’s hosted its first wedding this past December. The bride and groom shared a cone of the signature Pistachio & Honey and Wildberry Lavender during an intimate ceremony in one of Jeni’s brightly-colored Columbus scoop shops. Jeni’s signature and limited edition pints are also a refreshing departure from standard chocolates. 

Available March through April, “Super Pop Cakes!” debuts Mar. 2. It features five brand-new flavors inspired by the bright, fun and easy-to-love cakes and pop culture from around the world. The Super Pop Cakes! collection includes southern-inspired Hummingbird Cake loaded with bananas, pecans, pineapple and cinnamon, and a custardy, coconut-laden Tres Leches with Here-n-There Cherries. There’s Icelandic Happy Marriage Cake, a riff on the country’s popular combination of skyr cheese, sweet oat biscuits and rhubarb compote and Mango Kiwi Special Cake strewn with pillowy angel food cake. Pink, floral Magnolia Mochi borrows from the classic flavors of Japan with chewy, buttery mochi in every bite. 

Jeni’s signature seasonal pints: Gooey Butter Cake, Roxbury Road and Lime Cardamom Frozen Yogurt, will also be available, as will special ice cream sandwiches made with classic Jeni’s flavors and housemade cookies and macarons. Sandwiches include Oatmeal cream, Cashew Banana Curry, Orchid Vanilla, Pistachio and Salty Caramel with Smoked Almonds. 

The “Super Pop Cakes!” collection is $70 and individual flavors are $12 each. Collections range from $70-$175 and individual flavors are $12 each all available for home delivery within the United States at jenisicecreams.com.

Due to the success of Craft’s recent blind wine dinner, wine director Greg Majors is hosting another blind wine tasting dinner today/Jan 27 at 7:30pm.

Greg will lead guests through a blind tasting of eight wines paired with a four-course dinner (menu below). He will also highlight a variety of tasting techniques, and the highest scorer takes home a prize. Follow Greg on Twitter at @GregDMajors for clues leading up to the dinner.

The blind tasting will take place in the private dining room and costs $110/person (not including tax & gratuity). For reservations or more information, email Kate Gardiner, kgardiner@craftrestaurant.com.

Craft private dining room, 47 East 19th Street, 212.780.0880

Craft’s Blind Wine Tasting Menu

Fluke
Satsuma and Pickled Hon Shimeji Mushrooms

White Bean Agnolotti
Rosemary and Espelette

Braised Short Ribs
Roasted Root Vegetables

Warm Chocolate Cake

Dinner will feature dishes inspired by Chef Jet Tila and hand-crafted cocktails

by Modern Mixologist Tony Abou-Ganim

Foodie alert!  Chef Jet Tila and The Modern Mixologist Tony Abou-Ganim are joining food & beverage forces on an incredible pop-up dinner at Origin India Restaurant and Bar on February 8, 2012.  The five-course menu (includes dessert) will feature a variety of authentic, regionally inspired Thai dishes, allowing Chef Jet to showcase his Thai upbringing around the family dining room table.  Each course will be expertly paired with a hand-crafted cocktail by Tony Abou-Ganim, inspired by drinks featured in his book “The Modern Mixologist: Contemporary Classic Cocktails.”  This special dinner will start promptly at 7pm and be served family style - just as they used to do it at Jet’s house. 

Wednesday, February 8, 2012; one seating at 7pm; $65 (plus tax and gratuity).

Origin India Restaurant and Bar
4480 Paradise Road (across from the Hard Rock Hotel) Las Vegas, NV

Dinner reservations can be made via email OriginIndia@langdonflynn.com (please reference Pop-Up Dinner in subject line).

Palace Guards, a Snowflake Princess, 30-foot Christmas tree, Giant Gingerbread House, Themed Brunch and More Make Midtown Luxury Hotel This Season’s Holiday Destination

The New York Palace is launching its first Holiday Fantasy, transporting visitors’ imaginations into the world of toy soldiers, gingerbread houses and snowflakes. Each year, the midtown luxury property draws crowds into its renowned Palace Courtyard which boasts a 30-foot twinkling Christmas tree. This year, from November 25 until December 24, The Palace will give visitors the royal treatment. Palace Guards will greet people from the tree-adorned Courtyard; a Snowflake Princess will make special appearances at the weekend Holiday Fantasy Brunch; a daily Happy Holiday Hour will delight adults with seasonal cocktails; and the lobby will house a giant Gingerbread House complete with a chocolate train. The New York Palace is also offering a special Holiday Fantasy hotel package for those wishing to fully immerse themselves into this wintery wonderland.

On Fridays, Saturdays and Sundays, two statuesque Palace Guards will greet visitors at The Palace Courtyard, welcoming them to behold the oversized Christmas tree, posing for photos and answering questions about the hotel’s holiday offerings. A Snowflake Princess will make surprise appearances at windows overlooking the Courtyard and will delight children with special snowflake cookies at the weekend Holiday Fantasy Brunch.

To create the costumes for the Palace Guards and Snowflake Princess, The New York Palace tapped the talents of Claudine DeSola, Creator of Caravan and Stylist Studio. Designer Danny Roberts of Igor and Andre designed the costumes for the Palace Guards and Lisa Puccio designed the costume for the Snowflake Princess. Claudine DeSola then took these designs and brought the holiday costumes to life. Ms. DeSola has extensive experience with design projects and has curated shows for STYLE 360 with ELLE and Elle.com. She has designed dresses for celebrities and has styled over 250 actors and musicians. 

Beyond dazzling the eyes, The Palace’s Holiday Fantasy is sure to please visitors’ taste buds. The Holiday Fantasy Brunch will delight kids of all ages, with an à la carte menu offered at restaurant Istana on Saturdays and Sundays, 12noon-2:30pm. From Princess Premiers to Fairytale Endings, dishes will include Mrs. Claus’ Macaroni & Cheese; the Palace Guard Burger; Prancer’s Pumpkin Cheesecake; the Working Elves Cupcake Shop and more. A Happy Holiday Hour for adults will be offered daily in The Palace’s Lobby Lounge and two Michelin-starred restaurant GILT. Special seasonal cocktails like the Stocking Cap, the White Christmas Cocktail and the Cranberry Margarita on the Rocks will help keep the season bright.

An elegant three-foot Gingerbread House, masterfully created by The Palace’s Pastry Chef Bill Leonard, will be on display in the hotel’s Grand Lobby. The Gingerbread house will be designed in the style of an elegant country estate outfitted with holiday scenery, including Christmas trees and a Chocolate Train with candy-filled cars. Classic candy will decorate the house, including Candy Canes, Gum drops and shredded cereal to resemble a thatched roof.

The Palace’s Holiday Fantasy Package will include luxury guest room accommodations; a $100 nightly Food & Beverage credit which can be used towards the Holiday Fantasy Brunch in Istana, in-room Dining, cocktails in GILT, or the Lobby Lounge; a commemorative New York Palace Holiday Ornament; and an in-room children’s welcome amenity. Upgrade options are also available. This package starts at $499/night and is based on availability.

To book this package or learn more about The New York Palace Holiday Fantasy, please visit www.newyorkpalace.com.

Block16 Hospitality announces third Las Vegas venue in one year

Block16 Hospitality, the locally owned and operated restaurant group powerhouse, announced plans to open Public House, a gastropub-like venue in The Grand Canal Shoppes at The Venetian before the end of 2011. This will be Block16’s third restaurant in under a year, having opened The Barrymore in the Royal Resort, located on Convention Center Drive, this September and Holsteins Shakes and Buns in the Cosmopolitan of Las Vegas on New Year’s 2011.

“We want to produce venues that combine what locals and visitors love about the Las Vegas dining scene, while adding a spin on the old school Vegas vibe,” says Billy Richardson, founder of Block16 Hospitality. “People feel welcomed, service is outstanding and then we add in top notch culinary and cocktail creations at an affordable price, and we really set ourselves apart from what has become the Las Vegas norm.”

Public House will offer guests a different experience as a gastropub-like venue featuring an extensive whiskey and cognac program, wine tasting room, more than 24 tap handles ranging from classic lagers to craft brews and an impressive selection of bottles. Contemporary versions of tavern classics with an emphasis on seasonal high quality produce, seafood, and meats will compliment the libations. Interior design firm, Seed Design^TM, will create a comfortable, hip atmosphere with natural finishes, reminiscent of a Prohibition-era speakeasy, offering guests a spot for every occasion, from a laid back lunch to late night drinks.

Anthony Meidenbauer, Block16 hospitality corporate executive chef/director of culinary operations, is responsible for the menu concepts for each Block16 venue and brings more than 15 years of culinary experience to the team. His skills, alongside his calm personality and awareness of all things food, have been an essential strength in the rapid expansion of Block16 Hospitality. 

“I like to create straightforward food with complex flavor,” says Anthony Meidenbauer, Block16 Hospitality corporate executive chef/director of culinary operations. “Our menus are both serious and fun, adding some whimsy into traditional cuisine so it’s approachable for all.”

In addition to The Barrymore and Public House, Block16’s impressive portfolio also includes Holsteins Shakes and Buns, LBS Burger, LBS Patty Wagon food truck and the Vegas outpost of Pink’s Hot Dogs.

Restaurants include 35 Steaks + Martinis, Johnny Smalls, Pink Taco, LTO Pizza & More and Mr. Lucky’s Cafe

Santa’s Helper Martini (top) and Drunken Elf (bottom) – photo credit Erik Kabik/Hard Rock Hotel & Casino

Hard Rock Hotel & Casino gets in the holiday spirit and invites guests to celebrate the season with limited-time menus at the entertainment destination’s popular restaurants - 35 Steaks + Martinis, Johnny Smalls, Pink Taco, LTO Pizza & More and Mr. Lucky’s Cafe.  Special food offerings are available on Christmas Eve, Saturday, Dec. 24 and Christmas Day, Sunday, Dec. 25.

Hard Rock Hotel & Casino sweetens the season with a little sugar and spice by offering the Santa’s Helper Martini as well as the Drunken Elf on Tuesday, Dec. 13 through Christmas, Sunday, Dec. 25.  Santa’s Helper Martini combines Absolut Vanilla Vodka, white chocolate Godiva liquor, Kahlua and Crème de Menthe and is garnished with a dollop of whip cream, candy cane, cinnamon stick and a dash of cocoa powder.  The Drunken Elf features Absolut Vanilla Vodka, Crème de Menthe, Sambuca, muddled mint leaves and vanilla syrup and is topped with fresh mint sprig and gumdrops.  Both available at restaurants property-wide, guests can sip on Santa and his helpers’ favorite pick-me-up adult beverages, which keeps them cheerful during the holiday hustle and bustle.  

35 Steaks + Martinis, traditional steakhouse with a Hard Rock edge, features seasonal favorites including Pork Belly (garnished with sweet carrot perdue, rum raisins and eggnog Buerre Blanc), Red Kuri Squash Soup (gingerbread crisp and clove crème fraiche) and Deep Dish Sweet Potato Pecan Pie.  Regular dinner menu will be offered in addition to limited-time menu.  Dinner will be served from 5 to 10 p.m. 

Johnny Smalls features unique tapas fun for sharing.  Specials include Lamb Lollipops with Port wine reduction, Sweet Potato Tots with maple marshmallow dip, Turkey Dinner Sliders with cranberry mayo and Crispy Brie Lollipops with cranberry orange marmalade.  Items may be purchased a la carte or as part of the All-You-Can-Eat Special.  Dinner will be served from 5 to 10 p.m. 

Pink Taco, specializing in traditional Mexican cuisine with a California twist, offers its regular menu as well as Christmas dishes.  Menu highlights include Caldo de Res (slow cooked beef with potatoes, carrots, corn, celery and rice and served in a broth and tortillas on the side), Seafood Relleno (Poblano pepper stuffed with a seafood blend and topped with a spicy cream sauce, alongside black bean rice) and Open Faced Tamale (filled with chili and cheese and topped with choice of chicken, beef, pork or shrimp).  Pink Taco will be open 11 a.m. to 10 p.m.

LTO Pizza & More offers traditional favorites such as Butternut Squash Soup (rich and creamy roasted winter squash with gingerbread croutons), Panzanella (Tuscan bread salad with plum tomatoes, shaved red onion, olive oil and basil) and Roasted Pumpkin Ravioli (house made cheese and pumpkin ravioli finished in a chestnut, browned butter and sage sauce).  LTO will serve specialty items, in addition to regular dinner menu, from 5 to 10 p.m.

Mr. Lucky’s Café, featuring diner favorites ’round the clock, offers exclusive Christmas cuisine, such as Holiday Mixed Greens (complemented by candied walnuts, Asian pear, bleu cheese and tossed in blackberry vinaigrette), Oven Roasted Turkey Dinner (accompanied by candied yams, Yukon mashed potatoes, green beans, cornbread stuffing and cranberry sauce) and Honey Mustard Glazed Ham (served with cornbread stuffing and house made cranberry sauce).  Mr. Lucky’s Café is open 24 hours a day, seven days a week and specialty menu will be available 11 a.m. to 3 a.m.

Complete menus and pricing are available upon request.  For more information or to make reservations at 35 Steaks + Martinis, LTO or Johnny Smalls (Mr. Lucky’s and Pink Taco do not accept reservations), guests may call 702.693.5585 or visit www.hardrockhotel.com.

Using your favorite leftovers from your turkey day meal, there are many ways to create new dishes for your family to enjoy. Ricky Eisen, President and Owner of Between the Bread has crafted an original recipe for a Leftover Turkey Croque Monsieur Sandwich.

Ingredients

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1 teaspoon of salt
• 1 pinch of ground black pepper
• 12 ounces of any yellow cheese. Grated (5 cups)
• 16 slices of white sandwich bread, with the crusts removed
• Dijon or spicy mustard
• 8 ounces of turkey (light or dark), sliced thin
• Leftover bread stuffing
• Cranberry sauce

Directions

• Preheat the oven to 400 degrees F. Melt the butter over low heat in a small sauce panand add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milkinto the butter-flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper,1/2 cup grated yellow cheese.
• Toast the bread
• Lightly brush half the toasted breads with mustard, add a slice of turkey to each, and sprinkle with half the remaining cheese.
• Add a spoonful of stuffing & cranberry sauce to top and spread in layers keeping the top flat. Top with another piece of toasted bread. Slather the tops with the cheesesauce, sprinkle with the remaining cheese, and bake the sandwiches untillightly browned. Serve hot.

Perfectly Timed for the Holidays, Bradley Ogden Shares Secrets to Create Simple yet Impressive Holiday Feasts in “Holiday Dinners with Bradley Ogden: 150 Festive Recipes to Bring Family & Friends Together”

Sharing a meal with family and friends is a holiday tradition that never goes out of style.  Las Vegas visitors and residents are lucky enough to enjoy Bradley Ogden’s cuisine at his CaesarsPalace restaurant, winner of the James Beard Award for Best New Restaurant in 2004.  Now the two experiences can be combined as famed Chef Bradley Ogden helps bring the feeling home by sharing his secrets for making holiday celebrations as delicious and easy as possible in his new cookbook, HOLIDAY DINNERS WITH BRADLEY OGDEN: 150 Festive Recipes to Bring Family and Friends Together (Running Press; October 2011; Hardcover $30.00).  On Monday, Nov. 21 starting at 5 p.m. guests at Bradley Ogden inside CaesarsPalace will have the chance to meet Ogden and have him signs copies of his new cookbook. The event is open to the public and cookbooks will available for purchase at the restaurant.

“Eating at any of Bradley Ogden’s restaurants has always felt like a celebration. So a holiday cookbook from Bradley is ideal. And if you aren’t a personal friend who is lucky enough to be invited to Bradley’s own home for the holidays, Holiday Dinners with Bradley Ogden is the next best thing: You get to cook his recipes, and serve them to your guests as your own holiday creations!” said Wolfgang Puck, who has his own restaurant, Spago at The Forum Shops at Caesars Palace, just steps from Ogden’s Caesars Palace restaurant.

Chef Ogden provides home cooks with the tools they need to create an impressive meal, one that combines the enthusiasm of the new with the comfort of tradition, and still allows them to spend more time with friends and family and less time prepping in the kitchen. With more than 150 recipes for Thanksgiving, Christmas, and New Year’s, as well as a superb menu for summer celebrations, HOLIDAY DINNERS WITH BRADLEY OGDEN takes the guesswork and stress out of holiday preparation.

The book includes:

• Wine pairings to complement main dishes throughout the book
• Where to find the freshest ingredients and what to avoid
• Setting the holiday table
• Foolproof techniques: how to carve a turkey, use bain marie, etc.
• Preparing for a dinner party
• Sample menus

Chef Ogden’s recipes will reinvigorate your family’s holiday feast with exciting yet familiar recipes that are driven by the bounty of the season.

At The Monkey Bar, newly appointed executive chef Damon Wise is now offering a more casual menu in the front bar room. 

Guests can sit at the bar or at one of the booths that line the room to enjoy corn and truffle fritters, duck liver parfait, roasted Hamachi collar or the Monkey Bar burger topped with peppers & Pepper Jack. The full menu is below.

Bar Menu
Caramel Cheddar Popcorn | 9
Frisée and Arugula Salad, Lemon Vinaigrette | 10
Corn and Truffle Fritters, Thyme Honey | 12
Hawaiian Blue Prawn “Cocktail” | 19
Duck Liver Parfait, Sweet and Sour Shallots, Crème Fraîche | 18
Roasted Hamachi Collar, Soy Glaze, Preserved Lemon | 19
Roasted Bone Marrow, Charred Scallion, Hazelnut | 22
Berkshire Pork Terrine, Pickled Vegetables | 19
French Fries, Parmesan, Fried Herbs | 12
Monkey Bar Burger, Stew of Peppers, Pepper Jack | 24
Artisanal Cheese Selection | one 6 | three 12 | five 17

Monkey Bar, 60 East 54 Street, 212.288.1010, www.monkeybarnewyork.com

David Burke is getting into the NYC Marathon action!  He will be offering a few specials at his restaurants for this Sunday’s NYC Marathon. The night before, David Burke Kitchen will offer a hearty pasta special for marathon runners to fuel up before the big day. 

On Sunday, runners can bring their numbers to the restaurant’s Treehouse Bar, where they will receive a complimentary glass of wine, or to any one of David Burke’s New York restaurants for a cheesecake lollipop tree on the house when they buy dinner. 

Sounds like a plan!  Enjoy!