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Tuesday, 03 November 2009

Mistakes

In some professions accuracy and precision are a must. As surgeons, as an architect, as a pharmacist... when a life is on the line there is no room for mistakes; errors are not a luxury to be afforded. But for the rest of us, except minus a few cases, mistakes are merely a matter of inconvenience - it's just easier to be right.

But let's face it, we all make mistakes. We are human after all. We are irrational at times, emotional most of the time and nostalgic at best (at least in my case).

--

HER: I always thought that you would design our home. And I would request a window to be placed at this obscure place where there totally shouldn't be a window [because I wanted more sunlight] and that I would probably regret it. And you would know that I would regret it. But you would still let me.

HIM: I WOULD.

--

But sometimes, not often, but sometimes, a mistake made at the right moment can be an amazing and exhilarating experience.

Friday, 11 September 2009

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Tuesday, 28 July 2009

Tom Sachs & The Modern at MoMA

My cousins are visiting from England and I"m developing a Brit-tish ack-sent. So try reading the below post with a accent!
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9 West 53rd Street took me a little while to find but once I stepped beyond the double glass doors, I immediately fell in love with the posh lacquered white pseudo-walls leading into the bar room of The Modern restaurant. I appreciate any decor that is aesthetically pleasing but am more partial towards contemporary and minimalist designs.

My date was late, so I had a 45 minute head start perusing the menu and wine list. After eyeing my neighbors choices, I decided I wanted the round pizza-like dish (Flambée) and a dish with Saffron. Ever since Catherine Zeta Jones' character in No Reservation put saffron on my radar, I've been wanting to taste it but somehow I never got the chance. Wine wise, I settled for Laurel Glen Reds 2006, which is a blend of 60% Zinfandel (from 40-80 year old vines), 30% Carignane (from 118 year old vines!) and 10% Petite Syrah. It's a new world wine and I chose one of a more recent vintage because my previous experiences with red wine taught me to either go young or very mature. Everything in between has been a pretty bad experience. - But this is personal taste and opinion.

After a glass and a french baguette, BF finally arrives and apologizes profusely. I am still angry at having to wait but a conversation with our waitress about her honeymoon cruise to the Bermuda etc. reminds me of the cruise I took with his family - the one where I was sick every night and he had to take care of me.... so we moved on to ordering.

Our consensus was that we loved the food but were particularly blown away by the appetizers. Gabriel Kreuther is amazing and he definitely deserved to with the James Beard Foundation Award for Best Chef in NYC!

Here is a peak of what we ate and my thoughts...

Roasted Long Island Duck Breast with peppercorn-crusted apples and toasted pistachio-truffle dipping sauce - The Duck Breast was very tender and ah-mazing with the pistachio-truffle dipping sauce.

Tarte Flambée Alsatian thin crust tart with crème fraîche, onion and applewood smoked bacon - I'm a huge sucker for bacon, especially on a thin, paper thin crust and topped with creme fraiche, which I thought was an excellent choice as any other cheese would have been too heavy and would compete with the bacon.

The entrees were both small, (appreciated because my appetizer was so large, I took half of it to go) but very rich. BF's Pork Belly was a western rendtion of the Chinese Roast Pork with Korean flavors. It literally was a thin layer of meat on the bottom, topped with a inch-thick layer of melt-in-your-mouth korean bbq flavored pork fat, and the skin roasted to crunchy crispy perfection. I think BF was sold the moment he read "Beer" and "Pork Belly".

Beer-Braised Pork Belly with sweet pea purée and ginger jus

As for myself, I'm ready to stock BF's kitchen with some saffron.
P.S. Rabbit tastes like a blend of frog and chicken.

Saffron Tagliatelle with cider braised rabbit, wild mushrooms and baby zucchini

We were both really full by now, but still very appreciative of the desert. While it was good, it didn't blow me away.
Buttermilk Panna Cotta with strawberry sorbet

Modern Cheesecake with almond crumble, raspberry and ‘fromage blanc’ sorbets

Instead of walking off the extra calories, I pose for photos with Hello Kitty, My Melody and Rabbit (don't know its name) These are actually done by Tom Sachs. I keep meaning to google the artist but Jessica read my mind and gave me links to his other works. Thanks Jess!
Northwest corner of 53rd Street and Lexington Avenue

Monday, 20 July 2009

PR update**

My first business trip was to Tales of a Cocktail, simply put I woke up way too early to hop on a plane, landed at the Ritz Carlton Hotel at noon (ritzy I know), and was ordered to party till dawn for the next four five.

I guess I can't complain, since this is work.... serving Unimaginable Pleasures to revelers at the tasting room.
The theme is Unimaginable Pleasure. I dare ask, what is yours?

**So at the end of every month we have to do a PR update for all of our clients and since each of us manages a couple of clients, it gets to be annoying. I feel like I can spend the time being more efficient (ie: making more calls, establishing more contacts and building my roledex). Anywho, that is where the title of this post came from...

Friday, 26 June 2009

Maybe one day it'll hit me / That you're the one / I should have held on to.

I saw him again today. It's an unhealthy obsession and I know I should stop but I love the scent of him caressing my every movement. I cry each time I feel his presence grow fainter as I urge myself to hold still, just so his scent can linger a little longer.

Every time I leave, I check to make sure I have everything with me.
I know that this may just be the last time.

I want to leave a trinket behind.
Miss me...

I spoke to him again today, it was a short one sentence exchange but it was enough for me to think about him all over again, not good. not good at all!