Is anybody else ready for a spring cleanse?
It’s been an intense week of eating, drinking and writing for Roo, as I chewed and stumbled my way through several industry events that challenged by sodium and cholesterol intake to a degree that would give my doctor serious alarm.
But it was worth it. The week kicked off with a “Berkshire Cure-All,” presented by some of the Northeast’s most notable chef at a multi-course dinner at The James Beard House.
The theme featured techniques such as curing, preserving, pickling and drying in an attempt to show how this farm-to-table region embraces its culinary sustainability throughout the year. Chef Brian Alberg from the Red Lion Inn led the team of chefs.
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In addition to the good eats at the venue, I received a taste of a ‘cure-all’ from centuries past: a good old fashion tonic. Fire Cider is a ‘digestive aid’ that can be taken on its own or added to an array of items like salad dressings, hot toddies or even stir-fry dishes. Using apple cider vinegar as a base, the fiery liquid’s power is amped up with ginger, habanero pepper, horseradish root and honey. It may even grow hair on your chest — whether you want it or not.
Heading downtown for a pre-opening sample at Clarkson, the new venture from restaurateur Georges Forgeois, I popped into a charming new SoHo tea store, Le Palais des Thés. Little did I realize that I had just read a story about the company from one of my favorite culinary experts Laura Grimmer. After some serious sniffing, I decided on Mélange du Cap — a ridiculously delicious red rooibos tea with a hit of cacao. In fact, I’m drinking it right now.