Skip to main content


Showing posts from December 5, 2010

Menu Tweaks in Saugerties

(Small Bites: Korean Pork Belly, Potato Samosa, Mahi Ceviche and Jerk Beef and Pineapple)

Yes, It is winter in he Hudson Valley and that means slow cooking, braises and hearty stews, right?
Yes, Maybe and maybe not.
In the last two months, according to the "Product Mix" on our Point of Sale System, New World Home Cooking sold over three small plates-appetizers-sandwiches- to every one Big Main plates.
Appetizers like Mushroom-Huitlacoche Tamales, Half sized Thai Italian Bolognese Pasta, Tuna Burger Sliders, Korean Pork Belly Bites, Puerto Rican Style Seitan "Wings" and Sicilian Pumpkin Fritters are leading the way in sales. We are eating smaller bites and bigger tastes, for sure. The sales are telling the truth,
So, I have done some menu tweaking based upon your eating habits and the results are more small plates and appetizers actually!
Now I know the math is somewhat skewed because people often order numerous small plates "for the table" but it …

Repost by request

Foodie Weekend in NYC It is OUR birthday weekend-- Liz and I are both October 28th and our sons, Willis and Terrence are October 27th.This year is Lizzie's 50th so we decided to spend in the NYC for some foodie fun with our best friends!We have GREAT foodie friends so off we went.
Here is my rant and summary--Friday night with our best friends to a classic brasserie- They are GREAT dining companions who are world travelers. They know that Liz and I love a good brasserie - they type of dinner that should be a no bullshit, filling and unpretentious experience. Well, I guess I missed the NY revolution- brasseries gone minimalist--how sad. The food presentation here was VERY precious and pretentious. Not bad, mind you, but what is the deal with Austere and Brasserie in the same sentence. Brasserie means working man's establishment. Any self respecting workingman would beat the tar out of this chef!1. Steak frites with Maitre D'hotel butter. No brainer--Liz loves …