The Chef burger Korzo

The last best burger I had was at Korzo. Buried away in Brooklyn. I first learned of this decadence in our Facebook Group. Wanting to give it go, I went by with a friend to see why this was featured on the Chew. I’ve since been back for our monthly bite at nite series where we each indulged in a different burger and enjoyed a few appetizers as well. We made early reservations on both occasions which is really important because Korzo gets packed. The front of the restaurant has plenty of room to maintain the crowd but everyone is trying to get a seat at the tables in the back. Each table is adorned with condiments, including beets which I mistook for BBQ sauce. Luckily for me, we realized this before I poured it all over my fries or burger.

Korzo Chef Burger

We chose the pierogie’s, fried cheese platter and mussels to start and share. This was the perfect idea and helped us keep the bill under $50 for each guest, with drinks. On my initial visit, we also tried dessert which was overwhelmingly delicious. They served us a fried dough plate topped with whipped cream and fruits. Korzo is the place for any glutton.

The Chef burger Korzo

The burger I had both times with no regrets was the chef burger, cooked medium. The burger consist of a dry aged ground steak blend, with Monterey jack, smoked bacon, spicy Hungarian peppers and cognac spiked berry gastrique. The art of the burgers at Korzo is that they deep fry it a Hungarian dough. Instead of being met with a heavy burger bun, you’re biting into a soft, semi-sweet dough that holds all the juices inside. There’s just the right amount of room to squeeze your condiments in and the heat of the peppers stands out immediately. They make about 4 other burgers in this style but the chef burger is my favorite so far. I’ve had a chance to bite two others on the menu and they still don’t compare. If you’re looking for an amazing NYC Burger then Korzo needs to be the next place you go.

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Kosher Food and Wine Expo Wine bottles

It’s been over a month since the Kosher Food & Wine Expo but I came across a few products that are still on my mind. In order for an item to be Kosher, it has to be prepared or simply satisfy the requirements of the Jewish Law. A lot of the products were only actually available at Kosher wine and spirit shops but there was such a variety that it would be impossible for it to be just limited to that.

Kosher Food and Wine Expo Wine bottles
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com
Kosher Food and Wine Expo Guest
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com

The event was hosted at Chelsea Piers and the check in process was extremely seamless and organized. We were greeted with custom wine glasses which wouldn’t be empty for long. Over 400 wine and spirits would be awaiting us so it’s safe to say the event producers, Royal wine, out did themselves. As we approach passover, the demand for Kosher Wines will be increasing and with products ranging from $6 a bottle to $250 – there was something at the Kosher Food and Wine Expo for everyone.

Kosher Food and Wine Expo Glasses
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com
Kosher Food and Wine Expo Chef
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com

The room was broken down into two parts. At least 60% of the room was filled with wine and spirits vendors and the other half was the gourmet fare. As much as there was a wide range of wines available, there were also many conversations going on amongst owners, sommeliers and distributors. From lychee flavored wine to spice whiskeys, each table offered something interesting and multiple variations as well.

Kosher Food and Wine Expo Chocolate Liqueur
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com
Kosher Food and Wine Expo Buzz Balls
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com

I recently tried a product called buzz balls which is a small packaged punch you can likely get at your local liquor store. What I learned at the Kosher Food and Wine expo was that this delicious product came in a ton of flavors and are perfect for events and hosting guest. The packaging makes it so the product floats so it’s perfect for pool parties and BBQ events which are hosted outdoors. As the industry is changing, the Kosher Food and Wine expo really gives a space for these business’s to showcase what’s next in our world.

Kosher Food and Wine Expo Food Table
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com
Kosher Food and Wine Expo Wandering Que
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com

There were also multiple food spreads and chefs live in action. Our friends Wandering Que who won last year’s Brisket King were also showing off multiple dishes. They had a meat based brittle that tasted like the sweetest candy.

Kosher Food and Wine Expo Meatball
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com
Kosher Food and Wine Expo Vendor
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com

The highlight of the expo was definitely Walders for me. Their mixologist made two of the best drinks I had all afternoon. Their mixers were so good that I ended up leaving the event after having them because I didn’t want to ruin the experience for myself. I look forward to being back next year.

Kosher Food and Wine Expo Mixologist
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com
Kosher Food and Wine Expo Walders
Photography Coverage Provided By: KOLIN MENDEZ PHOTOGRAPHY | © kmendezPHOTOS – 2017 – www.kolinmendez.com

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Couture Brunch Team Watermelon

As a foodie, who’s also picky with her food and was likely a food critic in her after life, I jumped at the opportunity to sit on a panel as a taster for Couture Brunch Team’s upcoming Chef Off competition called “Bon Vivant”. Couture Events is a small Brooklyn based promotional company that focuses on creating fun and festive events that not only brings social networks together, but allow patrons to enjoy cuisines at their finest. Their summer event will feature 2 chefs’ preparing an appetizer, entrée, and dessert for guests to indulge in, with a mixologist creating 2 signature drinks to pair with each meal. I had the honor of sitting on a panel with 4 other food lovers, including Erica of Catering by Elberta (Formerly of Elberta’s restaurant), and giving feedback on some appetizers and entrée choices from each chef.

The first appetizer we tried were Asian styled chicken wings from Chef Dell. I love a good chicken wing and the sweet and tangy sauce on these tasted amazing! They were sprinkled with sesame seeds which added to the overall taste. One of the main criticisms that was heard across the panel was the chicken not being hot enough, temperature wise and an expectation of something different as an appetizer, since you can get wings anywhere.

Couture Brunch Team Watermelon

The next appetizer was a watermelon-jalapeño salad by Chef Lisle. Let me just say, that when I heard the name, I was a little skeptical. I love watermelon, but jalapeños? I wasn’t sure about how this would turn out. As the chef placed some of it on our plates, he then topped it with some pop rocks. Yes, Pop Rocks! The little firecracker candy from when we were just children. You could head the pop rocks start to fizzle as they sat on top of the watermelon. I was still skeptical about what I was getting into, especially with the addition of Pop Rocks, but immediately after the first bite, I was sold. The sweetness of the watermelon paired perfectly with the jalapeño and the pop rock gave it this extra Kick (literally) in your mouth that had me scraping my plate for more after it was done. The pop rocks added a unique sensory experience because you could hear it and feel it at the same time. This was by far my favorite dish of the night.

 

Next up was the main courses, in which both chefs prepared salmon. The first one was an alaskan salmon with a sweet glaze topped with shredded zucchini, and sitting on top a bed of rasta pasta prepared by Chef Dell. The salmon was crispy on top just as I like it, and the glaze really gave it a kick of flavor. The cold zucchini on top really balanced out the flavors well .But the star of the show was the pasta, which was creamy and delicious, with a little spicy kick to it. Everyone raved about this pasta, and one panelist even suggested it could be a separate meal on its own. I’ve had many varieties of rasta pasta before, but this one was packed with so much flavor, and just paired so well with the glazed salmon.

The next salmon dish, by Chef Lisle, was sitting on top of a bed of fingerling potatoes and bok choy, and topped with some type of peppers. The presentation on this entrée was so great that I was almost afraid to dig my fork in. This salmon had a very different taste to it and wasn’t as crispy as the first, but the flavors from the bok choy and potatoes really added on to this dish.

Couture Brunch Team Salmon.JPG

After tasting each dish, all of us tasters were able to give the chefs constructive criticism and useful feedback about what we liked and what could use some change. Both chefs received our feedback well and will use it to prepare for the competition which will be taking place on July 9th at 23 Meadows Street in Williamsburg Brooklyn. This event will give patrons an up close and personal experience to learn about the featured appetizer and entrée, and will also feature music and vendor booths. For more details about the “Bon Vivant” event and their other monthly events, follow them on Instagram at @courturebrunchteam.

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Fresh& Co Adobo Chicken

As a busy entrepreneur, I’m always looking for on the go eats like Fresh & Co. One of the things I love most about this brand, is that they’re all over New York City so I’m never too far away. I recently discovered that they have their own app. Lucky for me, they sent me $10 for my birthday and I couldn’t wait to redeem it. I’m somewhat of a regular at Fresh & Co. so I’m here for all the perks they offer.

Fresh & Co Ingredients
My usual order is the Tex Mex bowl. It comes with a spicy tex mex sauce, fresh avocado, melted cheese, beans, pico de gallo and fresh kale. You also have the choice of quinoa or rice and I almost always choose quinoa. Not sure how to properly say Quinoa? Watch my video here. I love how good I feel after I have this dish, and love how filling it is as well.

Fresh& Co Adobo Chicken

The Fresh & Co staff are extremely sweet and work efficiently. You can always count on them to adjust the heat in your dish and make great recommendations for proteins. The adobo chicken is my go to which they layer over the bowl. There are other options but I was told tthe adobo chicken is the best, and it’s the most affordable.

Fresh & Co Tea
You can grab iced teas at Fresh & Co. too. But I try to grab a red jacket with my meal if the location is offering it. Every location can be a little different but the food is always great. I never run into too long of a line and there’s always plenty of seating. The packaging is perfect for taking your order with you. It keeps the food warm and maintains the taste. Next time you’re feeling healthy and don’t want to compromise on flavor, choose Fresh & Co.

Fresh & Co Tex Mex Bowl

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Cafe D'Alsce Mimosas

Wish I could tell you that I enjoyed brunch at Cafe D’Alsce but I didn’t. I live close enough to the restaurant to have taken it for granted, which I did, even though I had heard so much about it. But this day was going to be different, because I was finally going to see what the hype was about. It was already busy and the weather was great. I had made a reservation for four and I didn’t think I’d run into any issues. We looked forward to sitting outside, basking in the sun.

Cafe D'Alsce Mimosas

Per usual, they weren’t too keen on sitting the party of three without the fourth person there. Since there aren’t typically any tables for three, we would have to be seated at a four top regardless so I didn’t see the sense in waiting. This is a normal practice so I didn’t sweat it, I just really wanted a mimosa. After we were seated, we waited for someone to take our order as we over analyzed what we were in the mood for. And we waited some more, and some more. We finally were able to order a pitcher of mimosas and I went for the steak and eggs.

Cafe D'Alsce Brunch

This is when brunch went left. I ordered my steak medium, but it came well done and extremely tough. I wasn’t even able to cut through it and my waiter was no where to be found. The disappointment didn’t end there. Because we had waited so long to order, it didn’t make sense to send it back and there was already meal that had been forgotten. My friend was waiting for his meal for quite some time before the waiter realized. Unfortunately, it was now the wrong dish once it was brought back around. Again, no waiter in sight. It was truly a let down to receive such second hand service, and over cooked steak. With no one else being truly impressed, it’s safe to say we won’t be back to Cafe D’Alsce.

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Eataly Sabbia Calamari

Summer is over but and so are the reservations at Sabbia but it will be missed. Sabbia was serving beach vibes since April and it was the kind of place that made you wish your feet were dipped in sand. Since Sabbia sits on the rooftop of Eataly,  the sun shines in but not enough to give you a tan.

However if you indeed need one, sign up for our #TravelingWhileHungry trips. Just saying.

Eataly Sabbia

The restaurant is also extremely laid back, with cabana’s in the corner and cocktails at the bar. Naturally, you’ll want to kick your feet up and prepare for a great time. The bartender will add to this experience with some of their signature drinks, like the Limone-Jito or Pesca Fresca. However, I took an affinity to their Prosecco spritz which was completely refreshing, bright and keeps me holding onto summer days. With the renovation of the space for their winter restaurant, I must get over it now.

Eataly Sabbia cocktail

However, the easy to eat menu items were right up my alley, with choices like oysters and calamari. The menu wasn’t too seafood heavy and a great combination with choices from land and sea, both well represented.

Eataly Sabbia dish

Particularly fresh, the calamari was one of my favorite things on the menu, The portion is perfect for group diners who love to share and want to bite into summer. Good Calamari can be so hard to find in NYC where everyone is doing it, but at Sabbia, they’re were doing it right.

Eataly Sabbia Calamari

I briefly got a chance to try the fresh Island creek oysters, brought over from the oyster bar which was set up nearby. Real oyster lovers could appreciate this dining bonus but have to now wait and see what the new restaurant, Baita, will offer.

Eataly Sabbia Oysters

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