• Soufflé Suissesse
• Cheese Souffle Cooked on Double Cream
• Saumon Mariné au Citron Aigre-Doux Gelée à la Vodka
• Marinated Var Salmon with Lemon and Vodka Jelly
• Filet de Maigre Parfumé au Ras-el-Hanout Fenouil et Riz Rouge de Camargue
• Stone Bass & Pastilla, Scented with Arabian Spices Fennel, Red Rice and Meat Jus
• Coquilles St. Jacques Grillées et Minestrone de Palourdes
• Grilled Scallops with a Clam Minestrone
• Boudin Noir, Oeuf Frit, Salade d’Asperges Crues et Chutney de Tomate Epicée
• Black Pudding, Crumbed Egg, Crackling Asparagus Salad and Spicy Tomato Chutney
• Filet de Boeuf Grillé et Purée d’Epinards Poêlée de Champignons
• Grilled Fillet of Scottish Beef, Wild Mushrooms Red Wine Shallot Sauce
• Le Plateau de Fromages Affinés
• Selection of French and British Farmhouse Cheese
• Millefeuille aux Framboises et Gianduja
• Crispy Layers of Pastry, Raspberries and Praline Flavoured Chocolate
• Café et Petits Fours
• Dry Amontillado “Los Arcos”
• Sherry – Emilio Lustau
• Vouvray Sec “La Dilettante” 2010
• Domaine Catherine & Pierre Breton
• Chateau Roubine “Terre de Croix” Semillon 2009
• Côtes de Provence
• Pouilly Fume 2010
• Domaine Alexandre Bain
• Côte-de-Nuits Villages 2006
• Domaine Claude Chevalier
Exiting Madison Square Garden and proceeding to pound the pavement of 8th Avenue, looking for a final brew to end the fun filled day of adventure and debauchery telling tales of drunkenness and foolery, and by chance, we stumbled upon Walters.
A fitting outpost for our post concert reflections and, if your finding yourself gabby, meeting new and luckiky, interesting people. As I chatted it up with a few fine young ladies about this and that, broski kept ordering bourbon and Fireballs, my buddy has an iron constitution and can drink like a man condemned.
Two bartenders held down the service as the late croud stumbled in, slightly aggressive in their choice of seats (IE: taken ones) but all in good spirits.
Walters has such a homely feel, bartenders add so much too cultivate that feel by giving so much of their time and every single interaction is chock full of smiles and kindness. Not trying to beat a dead horse, but both were top shelf, top of the heap — tenders of the bar.
No food was consumed, but a few red and white paper lined skewered goodies in shallow baskets were set down upon the bar, mid-chest level of a few regulars, or so they seemed too me, as they wrapped arms around their food and two for five dollar Pabst Blue Ribbons like a mother bear sheltering her cubs from any intrusions.
Very diverse croud of city folk just talkin, laughing and blowing off some weekly built up work or school steam.
Jacques Pépin’s Complete Techniques: Featuring More Than 1,000 Cooking Methods and Recipes, in Thousands of Step-by-Step Photographs
Tough but beautiful read:
Jacques Pépin’s Complete Techniques: Featuring More Than 1,000 Cooking Methods and Recipes, in Thousands of Step-by-Step Photographs https://www.goodreads.com/book/show/1077516.Jacques_P_pin_s_Complete_Techniques
To: All my former food suppliers.
Re: Termination of our relationship, effective immediately.
Memo: Our time together has had many fine moments, but its over, I met another supplier.
Wherever shall I begin to explain what goes down at Valentinos? Lets start with the produce that wraps around the corner, stacked three to four rows high and being resupplied from multiple angles by — gosh, there must have been seven workers, working at full capacity.
Prices were as if Valentinos has no sourcing, as if the fruits and vegetables came from their own farm. A single word was heard above the din that suggested this was not hyperbole.
At one third the price of my former suppliers, with each and every piece of fruit and vegetable being one better than the next, quality was put ahead of price in the internal pecking order of things.
Deli section. Roast beef made there, medium rare, and at eight bucks a pound, a total steal — Mortedella, Genoa Salami — my three usual suspects all came with.
Breads, olives, cured sausages, cheeses, salads and more, all looking so beautiful behind the counter, I jokingly asked if they made sandwiches – – and they did and they did.
Five dollars bought me a beautifully prepared tuna salad and tomato on a whole wheat roll, tuna salad had to account for just a hair below one half of a pound.
Man, this place is the bees knees — the cats meow, whatever your wordy preferance is, Valentinos is The Most!
“Why are we driving all the way to Astoria for roast beef?
“Fat encased Tuesday’s Roast Beast” (aka Roast Beef). “It’s by far the best roast beef anywhere, you’ll see.”
Spoken with an aire of confidence I just couldn’t muster up enough hootspha to challenge, so I mumbled and grumbled under my breathe while peering out the window at the passing hope of my Shake Shack desires.
Cured meat hanging by rope from rafters coupled with white buckets of olives will thrill me till the day I take my dirt nap.
The ante upped – a whole display case of additional cured meats, specifically salami, whatever happened to salami anyway? I can’t recall anyone calling its name too top an egg or populate some bread with provolone, never happens, its eighty five percent of my sandwich meat & home noshing. Ham? Turkey? Gosh — they bore me too death.
Two little women advanced the slicing arm purposefully- – too and fro with reckless abandons, a seven or eight pound piece of that spoken gelatinously encased meat was getting wacked up thin, in the Hobart slicer along with thick cuts of mozzarella.
Every single customer order was the same as the modulation of chants “I’ll have what he’s having” grew like crickets playing telephone, chirping to the moon at night, anxiously growing and bellies groaning at the passed deli papered sandwiches reached their homes.
Opting for the gravy and mushrooms atop, the taste from bite one to bite last was something out of an edible musical, deliciously dramatic and delectably theatreacle. Overture to cadenza the magical taste had really grabbed me in a food transe that kept me under its uniquely wonderful spell for the remainder of the day and night.