The Slumlord brought back some corned beef tongue from Zabars after returning from a quick trip to NYC. I was initially skeptical but the tender slices of meat quickly won me over.
For lunch today, I made a corned beef tongue sandwich on Jewish rye bread from the farmers market with some slices of Armenian cucumber that I had quickly pickled in vinegar, sugar, salt, and dill. Dessert was a slice of cheesecake from Juniors.
I miss New York.
On a scale from oblivious to deranged groupie, I rank in the upper 50th percentile somewhere along the lines of shameless admiration when it comes to Dan Barber and Blue Hill. Besides the obvious fact that Barber can cook up some mouth-watering food, the man sous-vide a turkey in a dishwasher for Thanksgiving one year. How awesome is that?!
Stone Barns Education Center is one of my favorite places to visit when I am in New York and its Blue Hill Restaurant ranks high on the list of best dining experiences for my friends and me. The chefs and servers work in concert to get diners excited about food from the table side presentation of local ingredients to the parade of well thought out and executed dishes. It was no wonder that my friends and I looked to Blue Hill to provide a great meal to say farewell to summer and lay out the welcome mat for autumn.
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