Flavors: Monday, September 17th
L’Shanah Tovah to all our Jewish friends! We wish you all nothing but the sweetest of new years.
Now to talk about shellfish.
I happen to be a member of a little something called Underground Eats, and you should be, too. They specialize in curating and hosting “alternative dining experiences”- think pop-up restaurants, supper clubs, special tasting menus, offbeat chef collaborations- like lots of the stuff we’ve participated in ourselves over that past 4 years or so. This past weekend they kindly didn’t ask us to work a food event, but rather to actually be guests at a food event. (!!!!!!)
This is a big freaking deal for us! No staying up all night baking, no waking up at dawn to squeeze a giant cooler into the backseat of a 2000 Honda Civic, no serving or putting on a show even though we’re on only 2 hours of sleep. Harris and the rest of the Underground Eats team just told us to come, relax, and stuff ourselves at an authentic New England shrimp boil on Roosevelt Island.
In addition to all the shrimp you can eat- all the beer you can drink. Alas- no one got topless, but there’s always next summer.
I have lived in New York City for all of my 32 years, and have somehow never managed to make it out to Roosevelt Island- even though it’s someplace I’ve always wanted to explore. Within minutes of me tweeting I was there, someone begged me not to let the secret out- and I can see why:
When you can hang out straight on the water on an uncrowded island, watching the ships and clouds amble by, yeah- that’s kinda perfect. It’s like being in a small town right in the middle of the city (except they have a Starbucks).
Right under the bridge we found Pier NYC, where chef David Santos has opened the “Santos Seafood Shack”. Let’s just go straight to the photo:
THAT is what happened. Three hours of Matt and I shoveling palmfuls of shimp, clams and sausage smothered in jalapeno butter into our mouths. We were home and in bed by 7pm.
Right now I’m lying in bed over 24 hours later, and I’m pretty sure I’m secreting small amount of Old Bay through my skin (fortunately, I’m married to a man who finds that sexy). Honestly, I have to hand it to all of you. This has given me a brand new appreciation for all you guys to come to these food things we do not to work, but just to eat. And so many of you are tiny little beautiful things who flock to us in sundresses, stuff yourselves with pounds of amazing food, and DON’T pass out on the sidewalk! You guys are freaking amazing!
AND since you guys are so amazing, I just know you’ll be all over the shops today hunting down our once-a-year L’Shanah Tovah cupcake. Super delicious, super popular- we’ll be keeping it out through the week before it disappears til September 2013.
Clockwise from front: L’Shanah Tovah, Chocolate Pumpkin Cheesecake, Bea Arthur, Pecan French Toast
L’Shanah Tovah: Apple cake, honey vanilla buttercream, roasted apple, honey drizzle
Pecan French Toast: Maple custard soaked cinnamon cake, maple cinnamon buttercream, maple glazed pecans
Bea Arthur: Black coffee chocolate cake, cheesecake buttercream, espresso ganache
Chocolate Pumpkin Cheesecake: Pumpkin cake, cheesecake buttercream, chocolate ganache