Vegetables Take Center Stage?

Although it's common knowledge that meat can be bad for our health, in the past few years meat has become all the craze. Home butchering, nose-to-tail- eating, pork belly, lardo, charcuturie, haute cuisine burgers and hot dogs are what we've been eating or at least seeing on menus across the country.

But in the past month it appears vegetables are making their move. On Parade Magazine's Blue Plate blog, Chef Mark Fuller of Seattle's Spring Hill restaurant predicted that vegetables are the next big food trend. "Chefs are defiantly sourcing much more locally so it would make sense to showcase the beautiful ingredients from our farmers", he said. Only a few weeks later Chef James Boyce who cooks at Cotton Row Restaurant in Hunstville, Alabama, also told Blue Plate he believes vegetarianism will be the next big trend "due to the high cost of meat and fish." Given what we have seen on the menus lately, it is not the case yet, but they might be onto something.

For a week in May, Animal restaurant in Los Angeles will be halting business for seven nights to host guest chef Jeremy Fox's "Vegetable Dinners." If the name doesn't give it away, Animal is a restaurant that does not shy away from meat. A recent menu feared pig ear, miso cured foie gras and crispy rabbit legs.

Recently superstar chef Mario Batali and partner Joseph Bastianich joined in the Meatless Monday trend by embracing meatless mondays at all of their 14 restaurants. Each restaurant will offer at least two vegetarian options that will be marked with the meatless mondays logo below.

Batali told the Huffington Post, "The fact is, most people in the U.S. eat way more meat than is good for them or the planet. Asking everyone to go vegetarian or vegan isn't a realistic or attainable goal. But we can focus on a more plant-based diet, and support the farmers who raise their animals humanely and sustainably. That's why I'm such a big believer in the Meatless Monday movement." Batali's latest cookbook entitled "Molto Gusto" features recipes where vegetables are the main dish and meat the side dish.

John Fraser and Bill Telepan of the UWS restaurants Dovetail and Telepan respectively have also instituted Meatless Mondays. Dovetail offers a 3 course menu (plus dessert) for $38 which includes fennel confit, barbeque parsnip rib, tokyo turnip and apple ceviche and gnocchi with artichokes, basil and green garlic pesto. Telepan offers a five course, $75 meal that highlights locally sourced peas, asparagus, zucchini, mushrooms and strawberries.

And finally, while appearing on 60 Minutes, Chef Jose Andres of PBS's Made In Spain, The Bazaar (Los Angeles) and Mini Bar (D.C.), told Anderson Cooper that he believes meat to be "overrated" and "slightly boring." "I believe the future is vegetables and fruits. They are so much more sexier than a piece of chicken."

It's hard to argue with chefs and restaurants of this caliber. And with the obesity epidemic reaching new heights, these chefs might be doing more than they realize for the health of this nation.

A Gift From the Tapeworm

As a thank you for reading this blog (and the others), I wanted to share this great deal with you guys. It was news to me to hear that a year and a half ago Flip Burger opened in the basement of Bloomingdale's on 59th Street. Apparently, I'm not alone there. In an effort to spread awareness Flip is giving away free burgers to anyone who texts "Flip3" to the number 89800. I'm not one for these types of things but I tried it and it worked. And to say the burger was good would be a lie. It was amazing. The menu is a little more complicated than it needs to be. First choose your blend of Pat LaFrieda beef "Hearty" (short rib blend), "Sweet" (brisket blend) or even "Refined" (American Wagyu). Or there is also turkey, tuna, mushroom, lamb, veggie or chicken. Then choose your bun, cheese and toppings. To make things easier I ordered the "Flip Burger": "hearty" beef, American cheese and caramelized onions on a classic bun served with "skinny fries." The burger was a perfect medium, juicy and flavorful. Having been mildly disappointed in the past months by several burgers, including the likes of Bill's Burger Bar, this burger hit the spot. I highly recommend you stop by before May 15th when the deal ends. Enjoy!

For a more in depth review read here. And thanks to Jesse for the info on the burger.

Munchies: The Video

Chef Andrew Carmellini and his restaurant, Locanda Verde, have appeared a few times on this blog. He is a great guy and a great chef. The latest installment in VBS.TV's series "Munchies" (which previously featured the Frankie's guys) has Carmellini and friends (who include Cesare Casella and Del Posto's Mark Ladner) eating at Char No. 4 in Carroll Gardens, Torisi Italian Specialties and of course ending up at Locanda. Just a warning, these videos will make you jealous and hungry. After watching you may be thinking several things. "How can I become friends with these guys?" "I want to live like that!" And probably, "100 layer lasagna? Was Ladner kidding?" No he wasn't.

NOLA

 

If I haven't made it clear or you don't already know, New Orleans is one of my favorite places. And of course it is one of the best food cities in the world. Over my trips there I have been lucky enough to enjoy food prepared by Mario Batali, Thomas Keller, Michael Mena & Gale Gand (all at a charity event); John Besh, Paul Prudhomme, and of course Emeril Lagasse, among others. I have been to Brennan's where the bananas foster was invented. I have had what is probably one of if not the best steaks of my life at Upperline Restaurant. I have devoured beignets at Cafe Du Monde and sucked down spicy crawfish at Frankie & Johnny's. But by far my favorite meal, in fact a life changing meal, was the charbroiled oysters at Acme Oyster House. Once I put one of these babies in my mouth, I felt foolish that I had never had one before. (That is after my eyes could focus again and they picked me off the floor.) The oysters are covered with cheese, butter and garlic and then placed under a fiery hot broiler. They arrive bubbling and hissing with excitement.

I have looked around New York, even out east on Long Island where oysters are abundant and they are nowhere to be found. In fact, even the New Orleans style restaurants in New York like Mara's Homemade, don't have them. Although I prepare them at home, I finally gave up looking and happily gave in to the fact that they are a delicacy that should be enjoyed only in New Orleans.

My most recent visit also took me to the Edible Schoolyard and to sections of the city still devastated by Hurricane Katrina. However,in  the wake of the city's tragedy, the restaurant and food scene has been booming. The people's spirit and the remarkable spirit of the city, unwaivered. I left the city inspired and amazed in an entirely new way. And so last week when I opened the dining section of the New York Times, I was happy to see that Sam Sifton penned an article entitled The Taste Of a Comeback. Read it and begin to appreciate N'awlins for the amazing city that it is.

Maialino: One Of the Best Meals You'll Have

Maialino, Danny Meyer's latest in the Gramercy Park hotel, was easily last year's most talk about restaurant opening. It also happens to be the best new restaurant I've been to in a while. It's the type of restaurant that you can go back to no matter how may times you've been. Check out my review for Eat Life here. Although I wrote it in February and the menu has since changed a bit, there is no doubt it will be as satisfying. This place should not be missed.