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The Secret to The Best Burger in New York City: The Brindle Room’s Deckle Fat

Our VideosBy Liza de Guia on Jul 7, 2011
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“The flavor of our burger is better than most burgers for several reasons: not just because of our blend of meat, or the fact that we cook them on a cast iron, but our fat content is pretty high too.”

In celebration of summertime food, come meet Chef Jeremy Spector of The Brindle Room in Manhattan’s East Village, a cozy, charming, neighborhood restaurant that sears up quite possibly, the best tasting burger in New York City.

Chef Jeremy walked me through the design of The Brindle Room burger, explaining in detail what makes them so sought after and so terribly addicting. For me, it’s all about the meat. There’s something special about the beef in this burger. You can taste it in every bite, and feel the flavor develop with every chew. It’s a quality that Jeremy likens to “a fine cheese or good wine” – a special burger blend, butchered just for the restaurant, that’s part fresh meat, part aged meat, and part dangerously delicious deckle fat. Truly, a burger for meat lovers. Truly, something that you need to try and devour very, very soon. Trust me. I love a good burger.

The Brindle Room
277 East 10th Street
New York, NY 10009

**FYI – this burger is still a little under the radar. So get yourself there now, before everyone finds out!

Thanks for watching food. curated.! Happy Eating!

Everything that Matters in a Single Scoop of Ice Cream: The Bent Spoon

Our VideosBy Liza de Guia on Jun 26, 2011
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“The model was the starving, but well fed artist. We went in figuring we’re going to make what we want and how we want it, and do it the best we can and buy the best ingredients we can so our ice cream has an insurance that it tastes good for people.”

Meet Gab Carbon & Matt Errico, the founders of The Bent Spoon, a locally-loved, artisan, small-batch ice cream shop in Princeton, New Jersey. Gab & Matt both grew up in The Garden State; learning at a very young age, through their food loving Italian-American families, how to cook and appreciate the special terroir of New Jersey. For them, eating was a way of understanding and honoring a “taste of place”, a way of enjoying the specific food of an area – a philosophy that stayed with them when they met and discovered their mutual love of ice cream and started experimenting with local ice cream flavors in their kitchen. And, after their flavor inventions became too good to be just a hobby, they decided to open The Bent Spoon – becoming one of the first ice cream shops in the NYC area to really source locally and introduce their customers to novel and interesting flavors that really celebrated New Jersey.

So, come watch a little behind-the-scenes peek inside one of my favorite go-to ice cream brands. I think you’ll find that, for them, it’s a lot more than just ice cream.

The Bent Spoon

35 Palmer Square West
Princeton, NJ 08542-3711

*Also a vendor on select weekends at The New Amsterdam Market in New York City.

Hope you head down to Princeton to visit! Everyday, they make and rotate flavors depending on the season. So, when you go, just ask them what their farmers are growing and try those flavors first :)

Thanks for watching food. curated.! Happy Eating!



Duty, Heart & Korean Soul in a Jar: Arirang Kimchi

Our VideosBy Liza de Guia on Jun 17, 2011
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“Arirang Kimchi, for 30 years, has been in Korean markets in the East Coast area. I decided to make it my responsibility to make the brand known to non-Koreans.”

Meet Kyung Oh/Co-Founder and, her daughter, Vicky Oh/General Manager of Arirang Kimchi, an artisan kimchi company located in Englewood, New Jersey. “Arirang”, it was explained, is a Korean word with no direct meaning; but for Koreans, like Kyung and Vicky, it’s a word that stands for soul: Korean soul. And Arirang Kimchi certainly has soul, way more soul and way more passion in a jar than I expected.

Kyung Oh first started experimenting with kimchi recipes over 30 years ago when she moved to the United States on her honeymoon – obsessing over perfecting the flavor of kimchi that reminded her of home. The end result, over years of testing, was so good, and so loved by family and friends, her husband encouraged her to start a kimchi business. And in 1981, Arirang Kimchi was born. Always Fresh. Always Delicious. is their company motto – a tagline they live up to by keeping the product hand chopped, hand washed, handmade and hand jarred with pride and love for their customers.

So, come watch my story and see what goes into making premium quality kimchi. Honestly, there’s something about it that really stands out from other kimchi brands. It’s so crisp and so fresh. I mean, REALLY crisp and fresh. When you bite into it, it’s got a snap to it, it bites back at you – a quality hard to find in most kimchi I’ve tried. It’s also got a perfect spicy kick that comes on strong to say hello, but doesn’t linger to hurt you. And packed into the handmade red pepper sauce is just the right pungent, sweet, salty, gingery, garlicky balance that’ll make you crave kimchi like none other. It’s versatile. It’s good with meats. It’s good in ramen. It’s good just on its own. And it lasts in your fridge forever. My guess, with kimchi trending in the food world, it won’t take them very long to get non-Koreans to notice.

To try Arirang Kimchi, you can pick up a jar at select markets across New York City, New Jersey and Brooklyn, such as: Blue Apron Foods & Brooklyn Fare (Brooklyn), H&Y Mart (Flushing & Long Island), HanNam Supermarket (Fort Lee). Their most popular products to shop for are listed below:

  • Mahk Kimchi (cut napa kimchi)
  • Pouki Kimchi (quartered napa kimchi)
  • Chongkak Kimchi (Baby radish kimchi)
  • Kak Doo Gi (daikon radish kimchi)

And FYI - Mrs Oh’s red pepper sauce is a well protected secret, so I wasn’t allowed to film the making of it; but, the whole process is exciting to watch nonetheless.

Thanks so much for watching food. curated.! Happy eating!

First Prize Pies: Where Perfect Crusts & Delicious Fillings Never Come in Second

Our VideosBy Liza de Guia on Jun 1, 2011
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“I’ve been trying to figure out who my customers are and it’s hard to say. I get a lot of New Yorkers. I get a lot of Midwesterners. It almost depends on the pie. I’ll have people from Pennsylvania order the shoo-fly pie because they miss that flavor, or Southerners order the pecan pie. I think there’s a pie for every palette and for every context…”

Meet Allison Kave, the owner and chief pie baker at First Prize Pies in New York City, an artisan pie company that specializes in twists on old-classics and inventive, made-by-hand pie recipes. Allison started baking pies as a kid, inspired by her mom who was always in the kitchen, cooking up good food with good ingredients, so that her family could eat better than the canned goods she grew up on. According to Allison, pie “kinda became her thing” and by the time she was in high school, she was already starting to invent her own recipes. Therefore, even though First Prize Pies is only about a year old now, the passion for the product is decades in the making.

So how do you achieve a great pie? Well, you’ll learn from Allison that it’s a balance between having a perfect crust recipe with perfect fillings. And to get the perfect seasonal fillings for her spring and summer pies, Allison handpicks fresh, local fruits and produce at the New York City Greenmarkets. So come take a peek into First Prize Pie’s small operation at The Essex Street Market. During the week, Allison hand makes between 40-50 large pies for her shop, online orders and select restaurants; in addition to, hundreds of mini-pies that sell at the Hester Street Fair on weekends.

So, to really kick off the spring and summer season, why not start with a slice or two of pie? You can find First Prize Pies at pie-friendly spots like Fatty ‘Cue or the Greene Grape in Brooklyn, or place an order at their online store. A few favorites you might want to start with:

  • Local Rhubarb Frangipane Pie
  • Lemon Cream Pie (my personal favorite)
  • S’more’s Pie (Allison’s favorite to make)
  • Chocolate Peanut Butter Pretzel Pie (Allison’s favorite to eat)
  • Bourbon Ginger Pecan Pie (Customer favorite & Winner of Best Overall Pie at 1st Annual Brooklyn Pie Bake-Off)
  • (soon to come) Samoa Pie – based off everyone’s favorite Girl Scout cookie!

All in all, Allison just loves the act of creating, she confessed: “Pie isn’t even my go-to dessert to eat. I much rather have ice cream, but, I really just love making pie.” And, honestly, that’s all you really need to know.

Thanks for watching food. curated.! Happy Eating Pie!

Amuse Bouche: Mike Kurtz’s “Mount Rushmore” of Favorite Condiments

Our VideosBy Liza de Guia on May 19, 2011
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Now, I know you had to be as curious as I was, so I had Mike Kurtz, the condiment lover and founder behind Mike’s Hot Honey list his “Mount Rushmore” of all-time favorite condiments.

Getting this list right was very, very important to Mike, as you’ll see. So, take a fun, bonus video peek into the madness of a condiment lover. And while you’re at it, think about what YOUR “Mount Rushmore” of condiments might be. Do you have it? Do you? If so, share it in the comments section. I’d love to know if there’s anything I’m missing out on.

Thanks for watching food. curated.! Happy Eating!