The Daily News says the book is “a funny little guide – thanks to Roberts’ comic timing and frequent kitchen flops – to savoring life’s flavor in the pursuit of good eats.” The Villager says: “A celebration of life and the simplicity of shopping, chopping, and sharing, ‘The Amateur Gourmet’ is helmed by a man who isn’t afraid of biting off more than he can chew.”
A few weeks ago, when the new design arrived to my site, I received a comment from a reader named Eric who couldn’t believe, when perusing my new Restaurant Reviews section that I hadn’t yet been to Queens. Eager to remedy this, I wrote him an e-mail and asked him where I should go. He quickly responded and said: “I have been to a number of Astoria Greek places (S’Agapo and Taverna Kyclades) that are really solid.”
So when Rachel Wharton of The Daily News contacted me to do a story about the book (the story is live today–read it here!) I immediately suggested we meet at S’agapo for lunch and Rachel kindly agreed.
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I was just notified about an amazing fundraiser for SHARE, “a 30 year-old not for profit organization offering survivor-led support to those affected by breast or ovarian cancer.” They’re holding an event on September 17th–information here–that will feature some of the city’s top female chefs, including my favorites: Anita Lo (of Annisa), Gabrielle Hamilton (of Prune) and, of course, Rebecca Charles (of Pearl Oyster Bar) who’ll be executive chef for the night. And guess who their sous chefs will be? Angela Lansbury, Ruth Reichl, Marsha Mason, Kathleen Chalfont, Daphne Rubin-Vega and Swoosie Kurtz. Should be a great night with great food for a great cause.
If all of the scientists in the world got together with all of the chefs and brought a giant pile of corn to a mystical temple of food and drink, with muses and angels dancing around them, they could not produce a more rapturous dish than the dish you see above: Jasper White’s Corn Chowder (click those words for the recipe). It has bacon, it has butter, it has cream. It has tumeric, which turns it that gorgeous golden color. A pount of Yukon Gold potatoes makes it hardy, but it’s the corn (fresh from the farmer’s market) that shines in this dish. I served it with a simple tomato salad–bright red tomatoes, red onion, basil–and then a peach plum cobbler for dessert. Summer doesn’t get better than this–make it while you can!