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Back in action

In Events, food, News on June 22, 2009 at 10:15 pm
The city that never sleeps
The city that never sleeps

Dear faithful readers of VTB,

Fret not. We have not disappeared, just taken a temporary break in order to relocate.

We’re now officially settled in Boston and Manhattan and ready to get back in the kitchen. However, with our new lives in the “real world”, we’ve found that we don’t have quite as much time to spend experimenting as we used to. So, in addition to our own unique culinary creations, we’ll also be bringing you samplings of our meals out, because sometimes, after a long work week, a girl’s gotta relax and let someone else do the cooking!

This past weekend VTB had a reunion in NYC and we had the pleasure of going to three great eateries: Otto, Cookshop and The Smith.

Otto is a perennial favorite for VTB. Their pizza is always superb, their spaghetti carbonara, we’re drooling just thinking about. Plus, their olive oil gelato (yes, olive oil) is something to behold–the perfect combination of salty and sweet. Otto is also VERY friendly for the post-college budget.

Cookshop has a refreshingly diverse and market-inspired menu, with everything from deviled eggs and polenta fries to North Carolina mahi-mahi and Vermont suckling pig. We had the scallops, polenta fries, nettles risotto and the suckling pig. All were absolutely delicious, and when paired with their large selection of wines made the perfect start to our evening out.

Sunday brunch was a hearty meal at the East Village’s The Smith. This is a younger scene—especially popular with those suffering from a long night out. We all had a complimentary cocktail—Bloody Mary, Passion punch, and blood orange Mimosa—with our brunch. Two HUGE egg white, spinach and goat cheese omelets and one order of smoked salmon eggs benedict filled us up for the rest of the day. However, forget the main entrée, their home fries were beyond anything we’ve ever had—and that’s saying something coming from three southerners.

We hope you’ll stay tuned to VTB over the summer, we’ll be updating 2-3 times a week, and feel free to follow us on Twitter to find out when our next post is coming up: @healthyheel, @uncnyc, @instylefoodie.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

Beantown

Beantown

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A Sweet and Nut-ritious Snack

In food, News on April 17, 2009 at 4:04 pm
Go nuts over these!

Go nuts over these!

Perfect for snacking, entertaining, or gift-giving these maple-glazed walnuts are an easy way to entice a crowd. While the sweet, nutty flavor needs no complement, adding them to a fresh salad with a tangy vinaigrette is certainly worth a try.

Begin by tossing several handfuls of walnuts into a hot saucepan. Then, add maple syrup and a dash of salt. Stir it all together until the syrup begins to caramelize and the walnuts are toasted to a golden brown. Remove the pan from the heat and spoon the nuts onto a square of parchment paper to cool. They’ll store for two weeks in a sealed, refrigerated container.

We love this tasty treat not only for its sweet crunch, but also for its omega-3 content. With only one handful you’ll enjoy your entire day’s worth and plenty of heart-healthy benefitssans those less appealing fish oil capsules. So join us in adding a little sweetness to a serious snack…but don’t spoil your dinner.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

This Week with VTB

In Events, food, News on April 13, 2009 at 11:39 pm
The Happy Couple: Janie and Warren

The Happy Couple: Janie and Warren

The ladies behind ViaTheBistro have a busy week ahead—one item on our plate is the wedding shower we’ll be catering for bride-to-be, Janie Moore.

The menu will feature an assortment of lady-like bites: deviled eggs, asparagus phyllo bundles, lemon squares, and a cheese and fruit platter.

We’ll also be brewing up some homemade sweet tea—no Southern ladies’ luncheon is complete without it.

Don’t you wish you were on the guest list?

Between a 10K, planning and preparing for Janie’s shower, and finishing up the last week of classes—we will definitely sleep well at the end of this week.

Don’t fret though, we’ll be back tomorrow with another VTB creation to tickle our loyal readers’ taste buds.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

Do you know the Muffin Man?

In Events, food, News on April 2, 2009 at 6:55 pm
...who lives on Drury Lane?

...who lives on Drury Lane?

Boy, these sure would have hit the spot this morning after a late night at Food and Wine’s BNC party (see pic. below)! But, alas, at 4:30 a.m., the chances of finding a suitable breakfast in LaGuardia were looking grim–the BK Whopper just wasn’t doing it…our taste buds were too spoiled by the previous night’s fare.

From David Chang’s sea urchin with beet tapioca, whipped tofu and scallions to Bradford Thompson’s pea crepe with tempura lamb bacon, the minute we arrived, we knew we’d made the right decision…more from our experience at BNC later—now, back to the muffins.

Not wanting to miss a day in the kitchen, we whipped these up this afternoon. We kept it simple, using a basic muffin recipe—sugar, flour, butter and the like—and tossed in a few handfuls of organic blueberries.

Then, we moved on to the MOST crucial part of a delicious muffin—if you want people fighting over these things, listen up—adding a streusel topping to any variety of muffin will add that sweet moist taste that will make anyone an addict to your baking. By taking this extra step, your muffins will come out looking more rustic and have a sweeter taste than if you just used the normal recipe, or (God forbid) used a prepackaged mix.

With Easter coming up next weekend, these will be a great addition to your brunch spread, and the smell of them baking is inspiring enough to wake even the latest of sleepers.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

***to request a recipe, just shoot us an e-mail

@instylefoodie, @fwscout, @uncnyc

Sarah, Dana Cowin (Editor-in-Chief of F&W), Elizabeth

Bringin’ in the Best

In Events, food, News on April 1, 2009 at 6:55 pm
Tonight, we let others do the cooking.

Tonight, we let others do the cooking.

VTB would like to thank Dana Cowin, editor-in-chief of Food & Wine, for the opportunity to attend tonight’s Best New Chefs 2009 Party in NYC.

Every hour, the day before the event, Dana posted clues on Twitter about the names of the restaurants and the best new chefs. The person who guessed the most right would win two tickets to the party. Our very own VTB-er,  Sarah, won!

It is with eager anticipation that we await the unveiling of 2009’s Best New Chefs and the chance to give you all the details. So check back tomorrow for the inside scoop – cause we’ll be dishing it.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

***Check out Food & Wine, the host of tonight’s event:

http://www.foodandwine.com/

Be sure to follow VTB on Twitter:

http://twitter.com/instylefoodie

http://twitter.com/uncnyc

http://twitter.com/HealthyHeel

Read the rest of this entry »

Go Green…a day early!

In food, News on March 16, 2009 at 3:13 pm
Pistachios pack a powerful punch.

Pistachios pack a powerful punch.

The pistachio. Packed full of protein and green for a little Irish luck, we’ve been nibbling on these lately and can never get enough.

They contain some of the highest levels of fiber, phytosterols (help lower cholesterol), and antioxidants of any nut, while having one of the lowest calorie counts.  Only three calories per pistachio!

So join us in preparing for St. Patrick’s Day by grabbing a handful of these salty, green snacks.

Be sure to check back tomorrow for a Guinness-inspired recipe because on March 17th…everyone is Irish.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

A Southern spread

In food, News on March 13, 2009 at 9:24 pm
Pimento Cheese Sandwich

Pimento Cheese Sandwich

We know what you’re thinking. If you haven’t come across this spread before you might be a little wary, but give it a try, your taste buds will thank us.

Just combine grated cheddar and Monterey jack, a dollop of mayonnaise and some garlic–salt and black pepper to taste—and you have the best tasting cheese spread this side of the Mason Dixon.

This Southern staple can be put on anything from celery to crackers, but our favorite is a grilled pimento cheese sandwich. Butter two pieces of bread and smooth on the PC (add tomatoes and/or bacon if you’re feeling adventurous).

Now that you’ve been schooled on a Southern specialty, we encourage you to experiment with your own version of this classic-add cayenne pepper or Tabasco for an extra kick, or replace a bit of the mayo with cream cheese for some tang.

What’s your favorite twist on this Southern spread?

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

Pimento cheese spread

Pimento cheese spread

A Day in Provence…

In food, News on March 12, 2009 at 9:22 pm
Le pain et la tapenade

Le pain et la tapenade

Spring Break is a time for travel, and today we’re off to the south of France!

This salty black olive tapenade brings us back to our semesters abroad…ah, the life…and when spread on crostini or bruschetta, who can resist?

We’ve all heard the old adage that says, “A recipe is only as good as its ingredients.” This tapenade is no exception. You’ll no doubt taste the difference when you use top-notch, brine-cured olives—just say no to the canned supermarket variety.

Once again, we offer you an alternative—try this spread with green olives or add pine nuts, basil, rosemary or even anchovies—you’ll be pleasantly surprised.

Simple and elegant, yet surprisingly basic. Served on rustic French bread, this classic Provencal condiment is sure to please.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

Tomatoes…right off the vine

In food, News on March 8, 2009 at 10:13 pm
Pink tomato salad

Pink tomato salad

Our field trip has finally come to fruition.

We were intrigued by the rich color of these pink tomatoes at the farmers’ market and bought a few to experiment with.

Instead of trying something elaborate, we decided to keep it simple and let the tomatoes speak for themselves.

Slice, drizzle and sprinkle.

We added olive oil, balsamic vinegar, dried oregano, salt and pepper and a bit of feta for some extra dimension.

Voila! Simple, refreshing tomato salad.

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

Off to market…

In food, News on March 7, 2009 at 11:32 am
Radishes

Radishes

VTB hit the farmer’s market this morning.
Here are some of our farm fresh finds.
More on our field trip later…
Enjoy the warm weather!

Until next time,

xoxo,

VTB

ViaTheBistro@gmail.com

Swiss chard

Swiss chard