MSNY begins June Madness...PART 1

Well, it has arrived dear foodies. The madness of June. The wonderful, crazy, exhausting, satisfying, delicious madness of June. 

In the last week and half we have:

- hosted a tasting 

- catered our first wedding of the season (many more to come...)

- produced and catered a 300 person benefit for the Tenement Museum
- catered market week for 2 very high profile fashion clients
- not gotten a whole lot of sleep...

As for the tasting, well the man himself (Michael Stuart) worked his culinary magic. And I mean magic. Just as our couple arrived, the power went out.  Impeccable timing really. Fortunately it was still light out (to allow us to actually see one another), but that doesn't exactly make for a working oven. Nonetheless, with the combination of skill, science, bourbon (it was stressful) and a pretty rad couple, MSNY delivered an incredible meal.

The wedding last weekend took place at The Green Building in lovely Carroll Gardens.  The affair was simple, rustic, quirky, and elegant - which fortunate for us matches our style to a T.

As the guests arrived, we served them one of our signature cocktails: 

THE GINGER YUZU

citron vodka, fresh muddled ginger, yuzu juice, lemon juice 

*served in these adorable bottles

Cocktail hour, held outside in their newly acquired space, consisted of:

Oxtail Spring Rolls

black beans, cabbage, siracha

Beet Tartare

whole grain aioli, egg mimosa, baby arugula, brioche

Truffled Lobster Roll

potato bun, lemon zest, fine herb mayo

The end of cocktail hour meant the beginning the hourly shots. Did we mention we love these people?

Dinner was an informal family style and consisted of:

first

Heirloom Tomato Salad

country bread, marinated ricotta fresca, basil oil, petite basil

mains

Pan Roasted Striped Bass

lemon confit, shaved artichoke, extra virgin olive oil

Fig Stuffed Grilled Pork Loin

fennel mustard, shallot, vin cotto

sides

Grilled Corn Salad

avocado, purple onion, heirloom tomatoes, cumin, lime

Sauteed Broccolette

roasted garlic, chili flakes, smoked sea salt

***PICS TO COME!!

And, of course, as a late night snack, we served the crowd favorite:

Grilled Cheese

 robiola, truffle brioche, tomato compote

***HEAR ALL ABOUT THE TENEMENT MUSEUM BENEFIT AND FASHION MARKET WEEK IN PART 2 (COMING SOON)!

MICHAEL STUART BLOG IS BACK!!

So...did you miss us?

Terribly sorry for our rather abrupt disappearance from the blogging world. WE'RE BACK!

And, considering we are approaching a wonderfully long and relaxing Memorial Day Weekend, I wanted to share with you a fantastic spot to hang out and eat some fantastic grub!

Journey to the beautiful Madison Square Park and participate in...

MADISON SQUARE EATS

Madison Square Eats is a monthlong outdoor food market on the west side of the park.  The various food booths are filled with some of New York City's hippest and most talked about eateries! You'll find vegan (and non-vegan) hotdogs from ASIADOG , mexican street grub from CALEXICO, organic tamales from BREEZY HILL ORCHARD, wood fire pizza (with a real mobile pizza oven) from ROBERTO'S PIZZA,  mouth-watering cookie concoctions from MOMOFUKU MILK BAR, local microbrews, and MORE! Now thru June 3rd only. 

There are a bunch of tables and chairs set up - along with an entire park full of benches and delightful grass -  so grab your pals and picnic in the park!

its getting real

Michael stuart ny is a small company started on a shoestring to put it mildly. but lately its been getting real around here. we’ve doing tastings up the wazoo this month and have already booked five of them, will most likely book a sixth very soon and still have a few more tastings to go. I always thought that our business was going to explode one day. honestly, I thought it would have happened sooner. but that doesn’t make it any less exciting. on top of all these weddings is our regular clientele and non wedding events. its going to be a great year.

            enjoy some photos from our recent tastings and feel free to comment!

LAST MINUTE FOOD EVENT!

Slow Food NYC -- the New York City chapter of the non-profit organization dedicated to combatting the fast food movement -- is hosting an event TONIGHT in Union Square!!

Their M.O.:

"We stand against the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world."


Their MISSION:


“Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice—in essence, a food system that is good, clean and fair. We seek to catalyze a broad cultural shift away from the destructive effects of an industrial food system and fast life; toward the regenerative cultural, social and economic benefits of a sustainable food system, regional food traditions, the pleasures of the table, and a slower and more harmonious rhythm of life.”

Obviously...Michael Stuart NY is a big fan.

Their event:
Slow U: Tasting the Local Cheese Renaissance

American, artisan, farmstead cheese making has indeed entered its Renaissance. Join two of our region’s most notable women cheese producers, Karen Weinberg of Three Corner Field Farm and Angela Miller of Consider Bardwell Farm, for a virtual tour of their farms and a tasting of their artisan, farmstead cheeses, including cow and goat milk cheeses from Consider Bardwell and sheep milk cheeses from Three Corner Field Farm. These delectable hard, bloomy, and stinky cheeses will be accompanied by specially selected wines provided by Union Square Wines and Spirits.

Proceeds from this event will support the activities and programs of not for profit Slow Food NYC, including the Urban Harvest programs of good food education for NYC school kids.

Where: Union Square Wines and Spirits – 140 Fourth Avenue (btn. 13th and 14th); Manhattan

When: Wednesday, March 16th – 6:30 pm to 8:30 pm

Tickets: SFNYC members: $25 / non-members: $35
www.brownpapertickets.com/event/158992

More about the Slow Foods Movement to follow!

Gourmet local Ice Cream? Yes please.

Anyone out there like ice cream?

Oh, you do, do you?

Well then, you are in luck my divine dairy loving friends. In luck -- and out of luck -- all at once. For I will tell you a tale of a woman who makes the ultimate frozen treat -- but there is a waitlist with over 1500 drooling folks just waiting for their induction into the exclusive "membership only" MilkMade.

Drat.

Dianne Hardeman has earned herself the status of ice cream goddess. Less than two years ago, Dianne started playing around with making her own ice cream as merely a creative outlet. Then, in late 2009, she brought a couple of pints to a party. A columnist mentioned it in New York Magazine -- and MilkMade burst into our lives.

Dianne uses all local ingredients -- getting her dairy from Ronnybrook Farms and eggs from Red Jacket Orchards.

But this is just one of the reasons we love her. The other reasons?

THIS:

2010 flavors

• January: Coffee+Donuts, Frozen Hot Toddy
• February: Red Velvet Cake, Salted Caramel
• March: Maple Pancake, Pear Ginger
• April: Twist & Stout, PBBS
• May: Honey Lavender Granola, Mint Chocolate Brownie
• June: Southern Sweet Tea, Rhubarb
• July: Earl Grey Pine, Strawberry Lemonade
• August: Black Currant Gingersnap, Chocolate Peanut Butter Cookie
• September: Caramel Corn, Peppery Peach
• October: Peanut Butter Jelly Time, Caramel Apple
• November: Pecan Pie a la Mode, Pumpkin Pie
• December: Horchata, Chocolate Candy Cane

Now, the combination of quality and creativity is indeed rather pricey. For $50, you will get one pint hand delivered each month -- for 3 months. For $90, two pints/month.

Since Dianne still works out of her small 6th floor walk-up east village apartment, quantity certainly take a back seat to quality. Thus the waitlist. However, her website boasts of their intention to expand.

So, if you can make some room in your budget, treat yourself to decadence. If not, Ben & Jerry will certainly be grateful.

Just a little taste...

Considering wedding season is about to burst upon us...

In the next 3 weeks, we have 7 -- possibly 8 -- possibly 9 TASTINGS.

Tastings are very exciting for us (albeit a bit costly) because they provide us with the opportunity to give our potential clients a taste of our food and a sampling of our style. We pride ourselves not only on our fresh, delicious culinary creations, but also on our warm, comforting, and rustic aesthetic. And, while we can certainly put together a beautiful proposal, the only real way to get a sense of what makes Michael Stuart NY so special is to experience it for yourself!

Now, we do things rather differently over here. While most catering companies offer tastings to potential clients, the tastings themselves are very often quite formal in nature. Here in our "house", we treat a tasting like a dinner party.

We set the table with china and glassware that matches the clients style. We serve wine, we chat, we laugh -- and we serve the best darn food you've ever had in your life. Our goal is to keep everyone comfortable -- so we break bread with our clients. We want to show our clients that while we are extremely professional and experienced, we are also relatable and approachable and we will be with you every step of the way as we work to achieve your dream event.

Read what a recent couple had to say about their tasting experiences:

"We did have two other tastings...

(Caterer 1) “was great, however when we left we felt like we just left a wedding tasting- there was nothing original about it.”

For (Caterer 2), they were wonderful. The food was good, but when they asked us if we would want to modify the menu we were listing multiple things out- not a good sign.”

“At your tasting both Jon & I loved everything on the menu. The exact menu could be served at our wedding and we would be pleased. It was healthy and not your typical wedding food. Exactly what we want. With saying that Jon & I would love to book Michael Stuart for our wedding 9.1.2012”

QUINOA - not as funny as it looks!

Today is a very special day in the Michael Stuart NY classroom.


Today...we learn about QUINOA.


First, a quick lesson in pronunciation. It is pronounced "Keen-wah" NOT "qwi-no-ah" or any number of other versions that people come up with. Yes, it is a funny looking word -- the quinoa itself is anything but funny.


What is QUINOA (you ask)?


Although quinoa looks like a grain, do not be deceived. It is merely "grain-like" -- and its closest relatives are actually spinach, swiss chard, and beets. It is in fact a seed. Crazy I know!


Why would I eat QUINOA (you ask)?


Well, first of all, it is absolutely delicious. But aside from superficial indulgences, quinoa is one of the most healthful foods around. It is in fact a "COMPLETE PROTEIN", which means it includes all nine essential amino acids.  This is big people -- and for vegetarians especially. It is also gluten-free.



Is is also a great source of magnesium, iron, copper and phosphorus.



And, as mentioned, it is amazingly tasty! It has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.



And, although we posted this recipe once before, it is so delicious that I believe it deserves a second appearance.

rock shrimp quinoa

*Need 1/2 lb rock shrimp

DRY RUB:

½ cup Kosher Salt
¼ cup Smoked Turkish Pepper
½ cup Turmeric
½ cup Chili Powder
¼ cup Smoked Paprika
1 tablespoon Garlic Flakes
1 tablespoon Onion Flakes
1 tablespoon Mustard Powder
1 tablespoon Ground Cumin
1.5 tablespoons Ground Corainder
2 tablespoons Ginger Powder

This recipe makes about 1.5 pints of dry rub. I use it on everything from roasted chicken, ribs, brussel sprouts, potatoes, and everything in between. its THAT good.

In a small mixing bowl, toss the shrimp with the spice mixture and a little olive oil. Refrigerate while preparing the rest of the ingredients:

organic red quinoa (cook like pasta. takes about 15 minutes or so.)
slivered almonds (toast in a dry pan or oven till golden brown)

baby spinach (leave raw)

pancetta (dice & render in a saute pan, then drain on paper towels)
avocado (slice or dice)
lemon zest (use a microplane to zest)

Once the quinoa is cooked, let cool in refrigerator.  When ready mix in raw spinach, pancetta, toasted almonds, lemon zest, a little olive oil, salt & pepper. 

Lay quinoa out on a platter or plate, spread some avocado on top.  

Heat a small saute pan over med-high heat.  Add a little grapeseed or canola oil. When oil starts to smoke a bit add shrimp and saute for a minute or two until cooked through. Spoon over the quinoa and enjoy!

From one blog to another...

Today's blog is dedicated to...well...to another blog!


Ruffled -- one of the most fabulous (and highly trafficked) wedding blogs around -- has decided to feature our very own Michael Stuart NY! In two parts!!


Please check it out! And please leave comments :)

5 courses from a truck!

Mexicue

Remember that post all about food trucks? Remember how amazing it all sounded?

Well, Brooklyn Edible (a branch of Manhattan Edible) is hosting a 5 course food truck extravaganza called...

The Truck Stops Here

Hosted by the Brooklyn Brewery on March 23rd from 6pm-9pm, the menu will feature items from food truck favorites:

Mexicue

Rick Shaw Dumpling

Jen 'n Outlaw's Fish Fry Truck

Souvlaki GR

Van Leewuen

And, each course is paired with a beer from the brewery! Yes, it's true! And all for $40. Holy moly. 

http://www.ediblemanhattan.com/20110221/edible-brooklyn-the-truck-stops-here/

I'm assuming I will see you there.

Big Wedding Weekend!

Sorry for the blog delay...but I assure you it's been with good reason.

We've been rather busy...

We had a fantastic wedding over the weekend! It took place at the Metropolitan Building in Long Island City. It's a beautiful space with distressed floors, blue walls, a beamed ceiling, and endless amounts of character. And Poppies and Posies added their magic touch of classic vintage to bring everything together. The couple was gorgeous and calm and they emitted the perfect energy for their guests to have the time of their lives. 

Fortunate for us, the couple wanted to the food to be a true focal point of the evening. Well, ask and you shall receive.

For cocktail hour, our gorgeous and spunky servers pass around:

Tenderloin Crostini

black angus, blue cheese butter, baby spinach

Wild Mushroom Tart

mushroom confit, tomato compote, crème fraiche, gruyere

Hudson Valley Camembert Crouton

truffle honey, cracked black pepper, ficelle

Sliders

 cheddar, pickles, special sauce

For the first course, we served:

White Bean Soup

fennel, crispy sausage, sage, roquette, basil oil

And for the main course, we offered a choice (a very difficult choice) between:

Pan Seared Halibut

spaghetti squash, crème fraiche,, mint, lemon, garlic chips

Braised Beef Shortribs

cauliflower, brussel sprout, red wine miso

The food was a hit! Nothing is better than watching guests scrape their plates clean.

And the wedding cakes (there were 5!), provided by the extremely talented folks of Nine Cakes were absolutely stunning.

The wedding photographer was kind enough to snap some food photos for us -- and I promise to post as soon as we receive them! Until then, you'll just have to use your imagination. Just make sure you have a napkin handy in case of accidental drooling.

A hole full of happiness.

So, at Michael Stuart NY, we are constantly making efforts to stay fresh and innovative. We bounce around ideas daily. Some we laugh at. Some we allow to ruminate. And others...well others cause us to shriek with glee and excitement.


The most recent shriek-worthy idea...

THE DOUGHNUT BAR.

Are you serious (you wonder)? Of course I'm serious. I wouldn't kid about such things.

Picture yourself at a wedding. You've enjoyed a delicious meal and spent the last couple of hours tearing it up on the dance floor. Then, all of a sudden, you smell something familiar. Something decadent. Something oh so comforting. Something like...DOUGHNUTS.


And not just any doughnut bar. A made-to-order (a chef fries the goods right before your eyes), DIY (you put on the toppings), gourmet, mad-scientist doughnut bar.


Sure, we'll have your beloved traditional favorites. But, we'll also throw our own spin on things.  


At the moment, we are in the "creating" phase. So you will just have to wait for the results. But, for now -- imagine it, dream about it, and know that soon...VERY SOON...you will be able to experience it.


And, in the meantime -- go get yourself some boozy donuts at Flex Mussels. The pastry chef, Zac Young, was a contestant on Top Chef Desserts -- and happens to be the boyfriend of a college friend of mine. And he makes donuts injected with some of your favorite cocktails. Do you really need any more convincing? GO!

Why we will "rock your world"

We're pretty sure you already knew this. But, just in case, we are providing you with a reminder (at the risk of sounding boastful) of why we are...well...awesome.

Why Michael Stuart NY will rock your world:

*We are a boutique catering company.

 What does that mean?  It means we keep things personal. We don’t pass events off to any number of associates. Our small, talented staff handles each and every request, proposal, and execution.  We are family – and you will be treated as such.

 

*We use 90% ORGANIC ingredients.

It’s better for you, for your taste buds, and for the environment.

*We focus on seasonal ingredients.

Our menus are constantly changing to reflect the freshest (and most delicious) offerings of the season. 

*We buy from farmer’s markets and local vendors whenever possible.

We believe it is EXTREMELY important to support local farmers. These small family businesses give their crops and livestock personal care – and you can taste the difference. The crops are grown without pesticides and the animals are raised in an environment where quality of life is of the utmost importance.  No antibiotics. No cages. No mistreatment. No factory farms.

*We are committed to social responsibility.

We believe that our responsibilities far exceed the task of providing delicious, wholesome food (although we take that quite seriously). In additional to buying local, organic produce and using biodegradable disposable goods, we donate all leftover food (with the client’s permission) to the NYC rescue mission.

*PASSION

We are passionate about food. We are passionate about the environment. We are passionate about social philanthropy.  And we are passionate about providing an experience that you and your loved ones will never forget.

With Michael Stuart NY, you will receive something special. Allow us to help you create an event that will be incomparably delicious – full of flavor, love, and a passion for uniqueness.

We're getting around...

Some exciting news! Our favorite flower ladies (the amazing design team at Poppies & Posies) are currently featured in a 2-page spread in this month's edition of The Knot (magazine)!!

And, because they share a mutual love for the delightful culinary creations of Michael Stuart NY, we make an appearance in the spread too! Well, our cocktails do anyway. And fine, it's possible that Michael Stuart himself has swept one of the Poppies ladies off her flowery feet. But despite this "lovers bias", both teams are bursting with creativity, talent, and growing success!

Our creation -- ELDERFLOWER FIZZES
w/ st. germain, fresh ginger,  lemongrass syrup,  elderflower presse and a sour cherry garnish

Holy Truffle.

Oh Truffle! Glorious Glorious Truffle! 


Yup. That ugly thing to the right? That's it.

Just the mere mention of anything "truffled" at a cocktail party will send polished guests into a frenzy -- a joyful, excitable frenzy.

This small, dark, warty, and rather hideous fungus that can only be harvested by pigs --  YES PIGS -- is one of the most sought after, expensive, and exotic ingredients in the world. And now, more than ever, it is finding itself into dishes that you would never expect itself to burrow. And boy oh boy -- are we ever grateful.

First a little truffle schooling.

Yes, it is a mushroom and is therefore a fungus. 

The truffle is harvested with the aid of a handy dandy female pig. Thanks pig. 

The odor of the truffle is similar to that of the male swine sex attractant. That's right. So, to a female pig, a truffle smells like her boyfriend looking for some action. 


Whatever it takes I suppose. 

So, she smells the attractive scent and begins her truffle hunt. Unfortunately, considering pigs have a natural tendency to eat anything and everything that is remotely edible, one must keep a very watchful eye on their talented squirmy friends.

The two most "famous" of these funghi are  

1)The WHITE TRUFFLE (most famously harvested in Alba -- a town in Northern Italy). They are sold for approximately $6000/lb. Yes indeed. Holy Moly.

2)The BLACK TRUFFLE is found mostly in France and retails at about $2500/lb. A real bargain.

Fortunately for us, the tiniest wee morsel of a truffle goes a LONG way. You can buy as tiny a truffle as you can find ($40-$50) or buy more affordable items such as truffle oil and truffled cheese. 

Feel like showing off to your sophisticated friends? Hit them up with this baby...

TRUFFLE MAC & CHEESE

Ingredients
1 lb. short pasta like orecchiette, cavatappi, gemelli, ziti
1 qt milk
2 tbsp. butter
3 tbsp. all purpose flour
1 tbsp. truffle oil
1/2 cup diced pancetta
1 cup frozen or fresh english peas
1 cup japanese bread crumbs
1 cup shredded truffle cheese
1/2 cup shredded fontina or asiago cheese
1/2 cup shredded fresh or shredded mozzarella cheese

-Cook pasta as directed and set aside.

-Cook pancetta in medium sized saucepan until the fat has been rendered. Remove and drain on paper towels.
-Add the butter & truffle oil in sauce pan over medium heat

-Once butter is melted add the flour and stir frequently for about 3 minutes (to cook out the raw flour)
-Add milk one cup at a time while whisking to incorporate it into the roux.
-Once all the milk has been added, add the shredded cheeses a little at a time until it is a thick smooth liquid. 

-Season to taste

*If you dip a spoon into the liquid, take it out and turn it sideways you should be able to draw a line through it with your finger without the liquid dripping into the line. You have now created a bechamel.

-Put the pasta, peas, & pancetta in a large mixing bowl. 

-Add half the bechamel and mix thoroughly. The pasta should be well coated. Add more as needed to coat all the pasta.
-Pour the mixture into a baking dish and spread it evenly. 

-Pour the rest of bechamel over it, top with the bread crumbs and bake until it is hot in the center. 

Taste. And weep with joy. 

Secrets Secrets are SO fun!

I cannot explain why things that are "secret" are so much cooler than those out in the open. It's the same phenomenon that makes "mini food" taste better.  It just does. Why are secret things better? They just are. And since we are in agreement (I presume), I will provide you with the most secretive (and therefore hippest) spots in NYC.

But...DON'T TELL ANYONE. I'm talking pinky swears here people.

Secret Restaurants (the italics used to imply a whisper. super effective huh?)

1)The Burger Joint

*119 W 56th St (Between 6th Avenue and 7th Avenue)

Hidden behind a curtain in the fancy schmancy Le Parker Meriden. Look for the small neon burger sign. Suits, tourists, and foodies mix and mingle in this beloved hole-in-the-wall "dirty little secret" landmark. Food is as basic (and delicious) as can be -- burgers, fries, and shakes. Oh, and beer. Obviously beer.  And please...PLEASE...adhere to their motto: 

2) La Esquina Taqueria

*106 Kenmare St 

How do you hide an enormous (and gorgeous) Mexican restaurant in the middle of Nolita? Put it underground and pop a working diner taqueria over the entrance of course! But don't be fooled by the highly effective (and tasty) disguise for one of Manhattan's most secretive dining spots. Here's how to find it:

First, make a reservation. Next, find the scary lady standing in front of the door marked "Employees Only". Give scary lady your name and hope for the best. If actually on the list, you will be guided down a dark staircase, through the bowels of the kitchen and into a pretty phenomenal dining space with dripping candelabras and wrought iron gates. Truly, a feast for the eyes AND the belly.

3) Freeman's

*191 Chrystie St

Freeman's is hidden down an alley. An alley called, quite literally, Freeman's alley -- a long, narrow, dark alley that few have heard of and even fewer can find. It is smuggled inside the square made up of Stanton, Bowery, Rivington, and Chrystie (entrance off of Bowery). At the end of the shadowy alley lies a little haven of hanging lights, rustic elegance, and taxidermy. Oh, and incredibly approachable yet sophisticated comfort food. Not to mention a killer cocktail list (their resident mixologist has been ranked top ten in the country).  Their menu includes delectable dishes like baked artichoke dip and Devils on Horseback--savory blue cheese-stuffed prunes wrapped with bacon. 

Happy Hunting!!!