I have heard great things about Keste in the Village in Manhattan. I was thrilled when they decided to open another location in downtown Manhattan. This location is pretty hidden. The address states that it is located on Fulton Street but, it is hidden behind bushes and plants and you would have to walk down a side street to enter the restaurant.
I have been to Keste several times because they have awesome fresh personal pies, but they must be consumed before it gets cold. The chef/owner uses fresh ingredients and native techniques to execute a personal pie like no other. The place also holds pizza making classes and other food events.
What is awesome about this place was their $5 personal margherita pie. Here’s the catch, to get the discount, this pie must be eaten in the restaurant.
The place also has happy hour until 7pm and they have drink specials and complementary food samples.
If you want to splurge, the truffle pizza aka the Montanara Truffle $20, which has the perfect balance of truffle to mozzarella. Decadent and delightful!!
A great place for lunch, dinner, get together with friends of all food types meaning they have gluten free pizzas. A place worth eating and a bang for your buck!!
Hello everyone, it’s been a long time since I last posted, I don’t even remember when I wrote something here (that is really bad). I hope this post makes up for not posting since my review of this year’s NYC Winter Restaurant Week.
Over six weeks ago, I have had the privilege to attend my first Healthy Food Expo/International Restaurant and Foodservice Expo and CoffeeFest at the Jacob Javits Center in New York City. This was a three day event and it was the best three days I have had in a long long time. I was honored to meet and learn from empowering chefs and health care professionals. It was so much connecting and reconnecting with people who share the same passion in food and healthy eating. There were food tasting and presentations. I went to 6 presentations that day and they were all amazing and inspiring. For the Healthy Expo I attended the presentation(s) entitled:
The Power Of Spices and Their Health Benefits by Dr. Kanchan Koya, Health Coach and founder of Spice Spice Baby which addresses evidence based science behind the health benefits of spices such as curcumin an active ingredient from in tumeric. Her presentation of spices and its health benefits are informative and resourceful. Check out her blog and follow her Instagram page: Chefspicemama and Twitter page: Kkoya.
For the International Restaurant and Foodservice Expo I attended four cooking demos by Chef Marcus Samuelson who made a pasta dish and a very tasty scallop dish while sharing his empowering and inspiring journey to pursuing his passion in the culinary arts. Now I am interested in reading his memoir titled “Yes, Chef: A Memoir” and hopefully one day this summer I can make a pit stop Red Rooster and try his famous fried chicken. Check out his website on his impressive accomplishments and follow him on Instagram and Twitter: marcuscooks.
The next day, I was ecstatic to attend cooking demos by thriving women chefs Anita Lo and Amanda Cohen. In addition, I learned how to make pasta in a food processor by Fabio Viviani and watched a Meatless Monday cooking competition. I enjoyed hearing Anita Lo talk and cook her awesome cauliflower chaat with almonds. Her story was inspiring because she is also a first generation Asian American who is living her passion. Unfortunately I did not make it to one of her initial restaurants Annisa, I was lucky to even win her new cookbook “Solo: A Modern Cookbook for a Party of One” and replicate some of the recipes. Check out her website and follow her on Instagram and Twitter: AnitaLoNYC.
Next I stayed to listened to Amanda Cohen’s story behind the ups and downs of starting a vegetarian restaurant and maintaining it. Her persistence, creativity and passion for cooking vegetables is remarkable and I have learned so many ways to utilize a simple vegetable such as a carrot. I have yet to eat at Dirt Candy but all my peers and friends that have eaten there raved about it and told me to eat there. Yes, Dirt Candy is on my bucket list as one of the restaurants to go to this year (God willing). I was impressed how Amanda created her famous and popular dish Carrot Risotto and Carrot Dumplings. She utilizes a lot of science and technique to make this dish high end while utilizing ingredients on a budget. I have tasted this dish and it was amazing. Unfortunately, I failed to get a good clear photo of this beautiful dish. Luckily I won her cookbook “Dirt Candy: A Cookbook” which contains this recipe and I sense a calling to replicate this dish. Check her restaurant’s website and follow the restaurant’s Instagram: dirtcandynyc and Twitter: dirtcandy.
Chef Cohen’s cooking demo was followed by Chef Fabio Viviani’s cooking demo on making fresh fettuccine with roasted pine nuts and basil pesto. He made fresh pasta using a food processor, his method was 4 tablespoons of flour per 1 large egg. His demo made it look so easy as it took about two minutes to create the dough on the food processor. After the dough is made, if the dough is too sticky and wet add more flour and if the dough is too grainy and starchy add a little water. I was so excited of how simple and quick to make fresh pasta that I tried it at home. Luckily I won his cookbook “Fabio’s 30 minute Italian” which contained the recipe of replicating the fresh pasta. I have attempted to make the fresh pasta, but more on that later. I felt that the demo was rushed and quick due to time constraints. In addition, he was also the judge for the next food demo – The Rapid Fire Challenge, among three chefs themed Meatless Monday. The winner wins $1000.
On to the Rapid Fire Challenge the three way battle of the best Meatless Monday dish. The challenge was judged by: Maria Loi, Cookbook Author, Greek Food Ambassador, and Healthy Lifestyle Expert; Peggy Neu, President of The Monday Campaigns ; Gennaro Pecchia, Co-Host of Rolands Food Court at Sirius XM and Chef Fabio Viviani who is also a restaurateur. The challenge started with Chef Patricia Washuta from Orlando, FL who presented the following dish: Impossible Meatless Kefta, which was creative, tasty, healthy, low carb and budget friendly. Check out her audition video of the dish on YouTube.
The second dish was presented by Chef Heidi Liv Tompkins from Heidi’s Health Kitchen in New York, NY who presented her dish: Mock Tuna Recipe. The dish is gluten free, plant based, organic, paleo and therefore, healthy.
The final dish was presented by Chef Lisa Sereda from Wine Time based in Chico, CA who presented her Walnut “Meat” Stuffed Anaheim Pepper, which was my personal favorite because of its presentation and taste.
After tough judging from Maria Loi and debates about the origin of food among the judges, the winning dish of the Rapid Fire Challenge was the Mock Tuna by Chef Heidi Liv Tompkins. Congratulations Chef Heidi!
In addition to the amazing talks and demos I have had the privilege to experience, I get to sample various food products from new businesses who are seeking to sell their products in US markets. There were so many amazing new products out there are creative and healthy. It was a honor to be a participant in tasting these products before they go out to the distributor(s).
My favorite savory tastings from the expo were the:
Aliments Mello Inc – Smoked Meat Brisket Sandwich – the meat melts like butter in your mouth
Synear Shrimp Supreme Dumpling promoted by Walong Marketing – Dumpling is really good; the filling was amazing; this brand does not skimp on the shrimp.
Mama’s in the Kitchen Breaded Shrimp was the perfect balance of shrimp with breading. The breading can be purchased online. They also have breading for chicken and fish.
Chef Fun Foods seasoned fries using the shake bags: these fries shakened with various flavors. My favorites were BBQ, garlic parmesan and sour cream and onion.
BeItalian Meatballs and pecorino in cooked wine – these meatballs were freshly cooked and very authentic. The dish was a collaborative effort organized by Lombardia Fiere.
VegeWorld Vegetarian meats from Malaysia and I was impressed by the taste of the products. My favorites were the Vegetarian Lamb, Vege Roasted Chicken and Vege Hawaiian Chicken.
Gianni’s Chicken Burgers were awesome chicken burgers made locally in Long Island. Unfortunately I don’t have a picture, but I can testify that I will be ordering these burgers online. In addition, their burgers are sold at local supermarkets in White Plains and Huntington. My personal favorites were Jalapeno Popper Chicken Burgers and Original Chicken Spinach Burger.
My top 5 sweet tastings from the expo were the:
Mochidoki Green Tea and Passion Fruit Mochi Ice Cream – great healthy dessert; a perfect end to my savory food tastings. Mochidoki has 12 flavors and some of their products are sold at Turnstyle Underground Market and you can place an order online that includes all 12 flavors.
Carubies Decadent Carob Truffles from Heidi’s Health Kitchen is a healthy and tasty truffle. Who knew that these truffle chocolates are plant-based and gluten free? This means that the products are soy free, dairy free, and caffeine free. These truffles can be purchased online on their website. Personally the best buy is their original flavor for $20 which has 20 pieces.
Everyday Gourmet Bakery Cookies were so good. Did you know that they are vegan, kosher, non-GMO, and made with whole grains? In addition, they are nutritious with a good amount of protein and minerals such as calcium, magnesium, selenium, zinc, iron and manganese. These cookies can be purchased online and the best buy is the 2 box pack only for $5.
Wateke Foods is new company based in Florida who produces various products especially guacamole, acai, frozen fruits and beverages. I only tried the acai which was fresh and good. I have yet to try the guacamole, but based on their high tech technology, the product still looks fresh and I can’t wait to eat with my chips.
Pure Crumb is another local product developed by a NYC Fitness Trainer containing less calories and a perfect snack to satisfy a sweet craving. Plus, it’s gluten free and only 150 calories. They come in two flavors: banana bread and chocolate brownie. My favorite was the chocolate brownie. The products are sold online and are currently on sale for $24 for 8 pack and $44 for 16 pack.
Earth Effect Frozen Greek Yogurt is a local sustainable product that is healthy. They are a new company in search for partners and manufacturers to support their mission. The frozen yogurt comes in five flavors: tart with dates and pistachios, chocolate with coconut brittle and sliced almonds, Taihitian vanillia with strawberry jam and chocolate, maple and maple pecans and coffee with hazelnut butter and chocolate. I have had tried all five flavors and my favorites were: Taihitian vanillia with strawberry jam and chocolate, coffee with hazelnut butter and chocolate and chocolate with coconut brittle and sliced almonds.
After eating and sampling all the foods at the event, I have had to stay hydrated with drink samples from various companies both non-alcoholic and alcoholic. Below were my favorites:
Figspresso is a plant-based, gluten-free beverage based in Long Island made from dried and roasted figs. This beverage is deceivingly healthy and it would serve as a great alternative for coffee and tea.
Dandy Lion Tea is an organic tea made from dandylions and fruit. They come in two flavors: cherry and peach. It is kosher and organic. Did you know that dandelion is good for digestion and detox? I’ve tasted both flavors and my personal favorite was cherry.
Cliffton Dry Wine Cider is a vegan, low calorie, low sugar, gluten free and low alcoholic beverage. It is a sparkling wine equivalent to prosecco but made with locally grown apples from the New York’s Finger Lakes Region. This beverage was really good and they’re accessible in some NYC restaurants and Whole Foods.
Senor Sangria is sangria mixed with natural ingredients with either merlot for the red sangria, sauvignon blanc for white sangria and syrah for their new flavor: apple raspberry. I tried all three flavors and they all tasted great, but apple raspberry was my favorite. What’s interesting about their new flavor is that there is no sugar in this sangria making it more healthy.
Brooklyn Crafted Herbal Teas and reTreat Juices are beverages manufactured by Brooklyn Food and Beverage, which is based in Bushwick community in Brooklyn. The herbal teas were pretty good; I have only tried the chrysanthemum and hibiscus herbal flavors. However, the reTreat juices were the standouts for me as the fruits came from places such Thailand. I was excited and enjoyed the mangosteen flavors of these juices. These teas and juices can be found in some local supermarkets.
Brooklyn Crafted Ginger Beer is manufactured by Brooklyn Food and Beverage, which is based in Bushwick community in Brooklyn. The ginger beers were legit meaning is that they are made with real natural ingredients and cane sugar and has the right amount of kick for each level of spice intensity. They can be found in some markets in Brooklyn and used in some restaurants in the city to make cocktails such as the mule.
Kelvin Slush Company is a local organic cocktail mix that is non-GMOs and has no high fructose corn syrup. It is also vegan, kosher and gluten free. So I had tasted some of the flavors, but my favorite was the aperol spritz and frose. The cocktail mix come in various flavors and they are all available on Amazon.
Asarasi is sparkling tree water that is plant-based. This naturally produced water comes in five flavors. My favorites were mango and cherry. All five flavors are available for purchase on their website.
Graft Cider is a company that makes gluten free ciders. These ciders are produced in New York by two siblings. I have had three flavors and my favorite was the Lost Tropic which is a hop mimosa cider. These ciders can be purchased at various restaurants and local markets.
There’s a lot more I have sampled, but unfortunately I did not have good pictures. Overall, it was a honor to connect with people who share the same passion of food, health and medicine. I hope that I will be able to see their products in the US markets and stores so people can enjoy them.
Recovering from yesterday’s holiday dinner, today I personally decided to eat my leftover brussel sprouts that were made in bulk using the recipe posted back in March.
Keep in mind that there will be a strong odor that is released when roasting brussel sprouts. Leftover brussel sprouts can be consumed either hot or cold and a salad can be created. Roasted brussel sprouts go well with other green vegetables such as kale or whole grains such as farro and quinoa. Brussel sprouts’ versatility offers a wide variety of options as a side dish, main entree light healthy vegan dish or even a snack.
It has been awhile since I posted a game plan for meals of the week. For the past two weeks I have been exploring cheap places to eat and new restaurants. Now it is time to get back to business and proceed with my weight loss plan in order to reach my weight goal by the end of the year which is easier said than done at this point.
Happy Friday! Although it is National Dessert Day, I have been fascinated about the popular Indian street food – Dosa. When I first saw this dish, I was overwhelmed by the how big it is. It is mostly served as a meal for a good part of the day. Personally I have consumed it as an early dinner.
Dosas also known as Dosai is an ancient Tamil dish. This gluten free, vegetarian street food dish is made up of rice and lentils. Therefore, there are health benefits in its consumption. Dosas are a good source of carbohydrates and protein that will last the whole day. It is a lengthy process to make dosas and I don’t think that I will be making one anytime soon. Therefore, I will be leaving this up to the pros.
Recently, I have had the experience of consuming this vegetarian dish at two places in New York City. One famous spot world is Saravana Bhavan. There are two locations in New York City (Manhattan). This restaurant does not need an introduction because it is well known throughout India; the establishment of this franchise was made a controversial person who is banned from leaving India because he was convicted of murder. This is to show that as long the food is good it does not matter where it originated from. But if you don’t want to be traumatized, I visited another spot, which is located in Queens called Hillside Dosa Hutt. This neighborhood spot is in the heart of the Indian community. The cashier that served us was hospitable and knowledgeable about Dosas. Hillside Dosa Hutt was recently listed on the Eater list of the top 60 cheap eats places in NYC.
Hillside Dosa Hutt – Marsala Dosa $5.50 (Top Left) and Paneer Bhurji Masala Dosa $9.00 (Bottom left) Saravana Bhavan $9.99- Marsala Dosa (Top right) and Onion Chili Rava Dosa $10.99 (Bottom right)
Portions of each dosa were huge. I have not been able to finish a whole dosa in one sitting. If you want more variety then Saravan Bhavan is the place to go, but for a quick meal on a budget then Hillside Dosa Hutt will suffice.
Happy Sunday! As I aggressively push myself to lose the remaining twenty pounds, this was a great opportunity for me to resume calorie counting and making entries on MyFitnessPal. So I began burning calories walking to various supermarket checking for deals. As a result I ended going to three Asian markets and spent less than $10 on the star ingredients for this game plan.
For this game plan, the star ingredients were: zucchini, plantains, cauliflower, tofu, eggplants, peppers and carrots.
I am so excited to create these dishes. Stay tuned!
Hello everybody, as Labor Day approaches which unofficially means that summer has ended. So in my last diet game plan post, I took ideas from the a diet published by the authors of Physique 57 Solution The good news is that I followed the classic workout outlined in the book, it definitely took longer than 57 minutes because I kept taking breaks. However, I struggled with the diet as unfortunately I have cheated numerous times with ice cream, oyster sauce, dark soy sauce, flour and alcohol. I improved my water intake and slept according to schedule for the most part. Consequently I did not lose the weight.
I am not giving up and still hope to lose the last 15-20 before the year’s end. I began doing research again on devising another diet plan and for the next two weeks I am going into the plan that is semi paleo and semi clean.
It is obvious that I have stocked up on spinach, onions, eggs along with my own pantry of oils and spices. My goal is to track the number of calorie consumption and calories burned throughout the day. I do plan on having lots of left overs so hopefully by the end of next week I can feel skinnier. Stay tuned.