EVENTS — “September in Santorini” at MOLYVOS–NYC

If you’ve not had a chance to visit Greece, or more specifically, the beautiful Isle of Santorini, this is your best chance to sample the wonderful and authentic Greek Cuisine and some of the finest Wines ever to come out of this area.

From September 7th through the 30th , Molyvos Restaurant (871 7th Ave.–at 56th St) is having a special prix-fixe menu of New Greek Cuisine, prepared by renowned Chef Jim Botsacos and accompanied by a complement of some of the rarest wines from Santorini’s Argyros Estate Winery.  A Wine List put together by Wine Director and Sommelier extraordinaire Kamal Kouiri.  He personally selected each bottle while at the Estate from a limited number of cases produced and quickly mentioned that some of these wines had never before been served outside of the country.

Most of the dishes we had that night were vegetarian in nature, which might put one off at first but the quality of the ingredients and selection of Chef Jim’s seasonal Menu soon had us forgetting that there was no meat or poultry on the plate, but wonderfully delicious and healthful ingredients, indigenous to the area. These included  Greek Fava, White Eggplant, Capers, Heirloom Tomatoes, Barley Rusk(there’s a new one for me) and Sour Mezzo Onions. Our one fish dish, a delicately served Mediterranean Sea Bass, was accompanied by Wild Greens, Black Eyed Peas(from Greece, not South Carolina!) and sour Mezzo Onions.

And since this fare was fairly light, the accompanying wines were all White varieties.   And each one unique and delicious.  Director Kamal slected some of the best from the Estate.  The 2007, 2008 Assyrtiko, (Estate Kitma) and 2007, 2008 Assyrtiko (Bareli Ktima) were some of the finest white wines I have had.  With the fish , he chose the 2007 Mavrotragano, (Kitma Argyros) which I highly recommend when you go.

Overall, the congeniality of the staff, and professionalism displayed, made for a wonderful night. So, even if you cannot get to this “Santorini” event before September 30th, a trip to Molyvos anytime will be well worth it.  (Molyvos is a member of the Livanos Restaurant Group )

To your Health,

Jim

In recent years, Charleston has been making its mark as a real up and coming Restaurant city. From Sean Brock’s “HUSK” and “MCCRADY’S” to the traditional “FIG” or HMGI’s “Magnolias”, one can expect a great meal every time out.

However, if you just want some down-home, simple fare that is always fresh, tasty and terrific, with homemade desserts and specialties every day, you can’t go wrong with THE BLUEROSE CAFE, out on St. Andrews Blvd (Hwy 61).(843-225-2583). Owner/Chef Denis O’Doherty has managed to carve out a unique niche over the past twenty years or so, which comes with comfort and family-style congeniality. Don’t miss this one!

If you happen to live in any of the 48 contiguous US States, you’ve probably experienced this summer’s record HEAT WAVE. Temperatures have broken records nearly everywhere. In New York City alone on July 22d, the temperature in Central Park recorded 105 degrees, w/ a Heat Index of 116 !!. Similar or worse conditions showed up in the South, Southwest and Midwest. For many people, especially the elderly and very young, knowing how to keep from getting Heat Stroke or exhaustion is an unknown. Here are a few tips on how to avoid getting sick—either Heat Stroke, Heat Exhaustion or worse.

Several terms should be in your thoughts and actions during these periods: HYDRATION (Drink plenty of water; a minimum of 2 qts per day depending on your age and level of activity—one’s urine should be pale yellow, an indication that you are getting a sufficient amount) . A number of studies have shown that DE-Hydration impairs Brain Function and working memory–that is, the ability to actively hold information in the mind needed to do complex tasks such as reasoning, comprehension and learning. Measure of tension and anxiety were also greater.

Keep physical activity to a minimum……and do your workouts early in the morning or around sunset….

To your Health,

Jim

Well, here it is again—THE BBQ wknd of the year. Of course, when the Declaration of Independence was signed back in 1776, the founders were talking about a document which said to England (and King George): ” We’re no longer under your Command, Laws, Rules, we are a FREE nation……” I don’t believe they were thinking of BBQ’s across our land!
Ironically, 50 years later one of the authors of the Declaration– Thomas Jefferson , died on July 4th , 1826!….Oh , and by the way, the reason everyone knows the phrase ” Just put your John Hancock here”, is because John Hancock, who was the first signer of the document, signed his name in very large letters so that King George would be sure to see it and know the colonies meant business!
In 1938, the US Government made this a National Holiday, and we started to celebrate.
So……
since most of us do have these backyard, etc. cooking events, here are a few tips to keep it delicious and memorable:

If you are bbqing chicken, and don’t want to burn the outside while the inside is not quite done, I recommend parboiling(cooking in a large pot with boiling water)the chicken for about 15 minutes. Drain and put on grill almost immediately–if you don’t you will have just created an incubating environment for Bacteria….which invariably leads to salmonella poisoning!! Take note!
Once on the grill— keep the heat low…..After about 10 minutes or so, you can brush your sauce on each side…..cook another 20 minutes or until done…..check the inside to be sure there is no pink anywhere…..once chicken is cooked you can put aside until ready to serve….

Enjoy and have a safe 4th…
To your Health,
Jim

JUNE —  The month for weddings, the longest day of the year, warm weather, flowers, the Pearl (the gem of June) and , of course, Strawberries…..and Strawberry Festivals. Virtually anywhere you travel in the USA during this month you’ll find a festival somewhere…..strawberries and fresh cream, or vanilla ice cream and naturally, strawberry shortcake.

Just to follow up on my last blog, which is several weeks now I know…..but here it is:

There is a restaurant just outside of town, in the old Meat Market district, which Chicagoans consider the “avant garde” place, nearly impossible to get a reservation(it’s said a minimum of 3 months is standard) and supposedly one of the “greatest ” Food experiences one could have……..!   From my experience there, nothing could be more inaccurate.   If you want to go someplace where your wallet is their only target; and you don’t mind being “hornswoggled” out of your $$$ and getting very little in return, by all means, make your reservation and be patient.  If you decide to have a cocktail (very expensive-$14-20 a drink) for a tiny amount, you better finish it before you sit for the prix fixe ($125 per)  so-so meal, since you are not permitted to take the drink with you to the dining room…(?).  And while you’re sitting, the large staff of servers, wine pourers, water pourers(the water never stops),  is moving all around you at such speed, it feels like the middle of Grand Central Station……overall a very unsatisfactory experience.    It is times like this I remember with respect those great words of P.T.Barnum:……..”  There’s a…………” well, you know!

To your Health,

Jim

The first night I arrived in Chitown, I had to rush to get to my dinner since my plane had been delayed at LaGuardia Arprt…….

As soon as I got to my Hotel Room, I threw open my luggage, quickly showered and dressed and whisked off to one of Chicago’s best eateries:   TRU ***   Chef Anthony Martin has exemplified fine dining and his menu, exquisitely paired with the finest of wines selected by his excellent sommelier, Chad Ellgood, made the meal more than memorable.   I give this restaurant my highest accolades….Go!

And now I add a new element to my blogs.  Something I rarely do:

A Negative Eval,  or I should say Warning:  In  my next blog I will hint at the name,,,,and you might be shocked….. but I will give you my reasons to stay away from this place!

To Your Health,

Jim

Well, back from another year at this largest of all Restaurant Shows in the USA……The McCormick Center is so large it is next to impossible to actually talk to all the manufacturers, suppliers and operators there. However, I did manage to find some terrific companies who have great products.

I usually arrive at the Center just after 10 a.m. and look for one of the soup companies, where I have a taste of several,  as my breakfast (I have always thought Soup was a nice way to start the day).   This year, I  enjoyed NORPAC’s product my first morning; then KETTLE CUISINE the next.    While both are “organic” and flavorful, I thought KETTLE’s was the higher quality. Perhaps because the ingredients were local and fresh.

There’s a company from Canada called GARDEIN, which is a meatless food product company, but without any additives or non-natural ingredients.   They stressed the importance of being VEGAN rather than Vegetarian. The difference, in case you were wondering, is that Vegetarians can eat dairy products, but not VEGANS. And all the items I tasted were absolutely delicious and very low in calories and fats…….

In order to cover all the great companies represented there it would take a while, so I’ll just mention one other new aspect at this show:  SOCIAL MEDIA.    I talked with several new companies–both under two years old, and was quite impressed:   LOSO and PUNNCH.   The young CEOs are enthusiastic and “rarin” to go.   And in case you’ve been living under a rock the last 5 years, Social Media is fast becoming THE Marketing Tool for all business.

A number of great chefs are always at this event, giving demos, signing books and just being around. And each year,  FOOD ARTS magazine, which is the vanguard publication for restaurants and chefs worldwide, honors these chefs with the annual BBQ on Sunday afternoon.  This is not only a way for these chefs to showcase their talents and restaurants , but it brings together the real movers and shakers in the industry….This year, more than 2000 invitees attended.  The Navy Pier was cordoned off and the Grand Ballroom as well as space on the pier were filled with aromas and sizzles of some great food.

Chicago is also fast becoming one of the premier Restaurant Cities in the country…..(I know some Chicagoans will say they’ve been number one for years, but who doesn’t feel that way about their own place.)  While the windy city, so named because of long-winded politicians from a century ago–rather than the wind from the lake–does have some great eateries, I will mention several in my next blog……and one which I consider a place no one should spend any time waiting for or going to.

To Your Health,

Jim

Another year at the National Restaurant Show here in Chicago.  This is my final day here this year and will have lots to discuss and show by the end of this week.  Stay tuned……

There are still a number of opinions in western thinking about the value of SOY products.  Back in the 1960’s, the “under 30″ generation decided to change just about everything:  from clothes, hairstyles, music, “love”, politics and so much more, especially Diet and  Food.   We moved away from Chicken a la King and Meatloaf w/ mashed potatoes, gravy and peas (which, thankfully is coming back!) and started eating more vegetarian and Asian cuisine.  I don’t think I ever heard of SOY until that time and then started eating Tofu, drinking Soy Milk and frying up Tempe to go with my spinach and couscous.

Since that time, Nutritionists  seem to have see-sawed about the nutritional aspect of unfermented soy products–from tofu, soy milk, soy oil, soy burgers and soy proteins — at times it’s ok for us; then it’s not……what to believe?  Well, I am not a nutritionist but here’s the latest info in case you haven’t been keeping up:

• High levels of phytic acid in soy reduce assimilation of Calcium, Magnesium, Copper, Iron, and Zinc.  ….diets  high in phytate have caused growth problems in children.
• Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders.
• Phytoestrogens in soy disrupt endocrine function and may possibly cause infertility in adult women. As well, there is some indication that the antithyroid agents in soy formula for children has been linked to autoimmune thyroid disease

• The more soy intake, the more we need Vitamin D.

While these are only preliminary findings, it may well be worth one’s while to check with a nutritionist for more detailed information.

To your Health,

Jim