Five New York City Recipes You Can Make In Your Own Home

Caroline Fiske

New York City is known for many things such as Broadway, shopping, apartments, diversity, and of course food. For those of you who do not live in New York City but miss their food like crazy, there is no need to fear! You could easily make your favorite New York City foods in your own kitchen. Below I have five recipes of just some of my many favorite New York City foods that I can bring into my own kitchen in Connecticut. Hopefully, your mouth will be watering by the time you are done reading these recipes.

RECIPE #1: Levain Bakery Chocolate Chip Cookies

Photo Creds: https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

Ingredients:

• 1 cup Cold Butter cut into small cubes

• 1 cup Brown Sugar

• 1/2 cup Sugar

• 2 Eggs

• 1 1/2 cups Cake Flour*

• 1 1/2 cups Flour    

• 1 teaspoon Cornstarch  

• 3/4 teaspoon Baking Soda

• 3/4 teaspoon salt      

• 2 cups Chocolate Chips

• 2 cups Walnuts roughly chopped

Instructions:

• Preheat the oven to 410 degrees.

• In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

• Add eggs, one at a time, mixing well after each one.

• Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.

• Separate dough into large balls and place on lightly colored cookie sheets. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra-large cookies. For a more inviting and delicious look, using food coloring in your cookies is one of the best ways to make it.

• Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Recipe Creds: https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/

RECIPE #2: New York Style Bagels

Photo Creds: https://www.sheknows.com/food-and-recipes/articles/1002655/how-to-make-new-york-style-bagels/

Ingredients:

●       2 teaspoons active dry yeast

●       1-1/2 tablespoons white sugar

●       1-1/4 cups warm water (no less than 110 degrees F)

●       3-1/2 cups bread flour (don’t use all-purpose)

●       Dash of salt

Directions:

1. Mix 1/2 cup of warm water with the yeast and sugar. Let sit until it starts to bubble, about 10 minutes. Add the flour and salt into the yeast mixture, and stir with a wooden spoon. Pour half of the rest of the water into the flour mixture. Knead with your hands and add additional water to moisten the dough.

2. Liberally flour a hard countertop. Knead the dough for about 15-20 minutes, or until smooth and elastic.

3. Lightly brush a large mixing bowl with oil. Place the dough in the bowl and cover with a damp towel. Let rise in a warm place for about an hour. Punch it down and let rest another 10 minutes.

4. Divide the dough into 8 pieces and shape each one into a round bun. On a floured surface, roll the dough until very smooth and perfectly round. Gently press a finger into the center of the dough to make a bagel shape. Stretch the ring to about 1/3-inch diameter. Place on a parchment-lined baking sheet.

5. Cover with a damp towel and let rest for about 15-20 minutes.

6. Bring a large pot of water to a rapid boil. Reduce the heat to a simmer and place the bagels in the water using a slotted spoon. Once the bagels float to the top. Flip them over and let sit for about a minute.

7. Place the boiled bagels on a greased cookie sheet. Bake for about 20 minutes at 400 degrees F, or until golden brown. Cool on a wire cooling rack.

Recipe Creds: https://www.sheknows.com/food-and-recipes/articles/1002655/how-to-make-new-york-style-bagels/

RECIPE #3: Junior’s New York Cheesecake

Photo Creds: https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

Ingredients for a 9-inch Cheesecake:

• For the Sponge Cake Crust

• Softened unsalted butter (for buttering the pan)

• 1⁄3 cup sifted cake flour

• 3⁄4 teaspoon baking powder

• Pinch of table salt

• 2 extra-large eggs (separated)

• 1⁄3 cup sugar

• 1 teaspoon vanilla

• 2 drops pure lemon extract

• 2 tablespoons unsalted butter (melted)

• 1⁄4 teaspoon cream of tartar

• For the Batter

• 4 (8-ounce) packages Philadelphia cream cheese (use only full fat, at room temperature)

• 1 2⁄3 cups sugar

• 1⁄4 cup cornstarch

• 1 tablespoon vanilla

• 2 extra-large eggs

• 3⁄4 cup heavy whipping cream

Ingredients for an 8-inch Cheesecake:

• For the Sponge Cake Crust

• Softened unsalted butter (for buttering the pan)

• 1⁄4 cup sifted cake flour

• 1/2 teaspoon baking powder

• Pinch of table salt

• 2 extra-large eggs (separated)

• 1⁄4 cup sugar 3

• 3/4 teaspoon vanilla

• 2 drops pure lemon extract

• 2 tablespoons unsalted butter (melted)

• 1⁄4 teaspoon cream of tartar

• For the Cheesecake Batter

• 3 (8-ounce) packages Philadelphia cream cheese (use only full fat, at room temperature)

• 1 1/3 cups sugar

• 3 tablespoons cornstarch

• 1 tablespoon vanilla

• 2 extra-large eggs

• 2/3 cup heavy whipping cream

Make the Sponge Cake Crust:

1. Heat the oven to 350 F.

2. Generously butter the bottom and side of a 9- or 8-inch springform pan, preferably a nonstick one. Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.

3. In a small bowl, sift the flour, baking powder, and salt together.

4. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes.

5. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick, light-yellow ribbons form in the bowl, about 5 minutes more.

6. Then, beat in the extracts.

7. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks.

8. Blend in the melted butter.

9. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy.

10. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry).

11. Fold about 1/3 of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.

12. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown.

13. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.
    

Make the Cheesecake Batter:

1. In a large bowl, using an electric mixer fitted with the paddle attachment, if your mixer has one, beat 1 package of the cream cheese, 1⁄3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.

2. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.

4. Blend in the eggs, one at a time, beating well after each.

5. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to over-mix.

6. Gently spoon the batter over the crust.

7. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1-inch) up the side of the springform.

8. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles about 1 1⁄4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes).

9. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it).

10. Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

To Serve:

1. Release and remove the side of the springform, leaving the cake on the bottom of the pan.

2. Place on a cake plate. Refrigerate until ready to serve.

3. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices.

4. Enjoy!

Recipe Creds: https://www.thespruceeats.com/juniors-original-new-york-cheesecake-recipe-1135432

RECIPE #4: New York Style Pizza

Photo Creds: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

Ingredients for the Pizza:

•         22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting

•         1 1/2 tablespoons sugar

•         .35 ounces kosher salt (about 3 teaspoons)

•         2 teaspoons instant yeast

•         3 tablespoons extra-virgin olive oil

•         15 ounces lukewarm water

•         1 batch New York Style Pizza Sauce

•         1 pound grated full-fat dry mozzarella cheese (about 4 cups), placed in the freezer for at least 15 minutes

Ingredients for the Sauce:

•         1 (28-ounce) can whole peeled tomatoes

•         1 tablespoon extra-virgin olive oil

•         1 tablespoon unsalted butter

•         2 medium cloves garlic, grated on Microplane grater (about 2 teaspoons)

•         1 teaspoon dried oregano

•         Pinch red pepper flakes

•         Kosher salt

•         2 (6-inch) sprigs fresh basil with leaves attached

•         1 medium yellow onion, peeled and split in half

•         1 teaspoon sugar

Directions for the Pizza:

        1. Combine flour, sugar, salt, and yeast in the bowl of a food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run the food processor until the mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

        2. Transfer the dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in the refrigerator and let rise for at least one day, and up to 5.

        3. At least two hours before baking, remove dough from the refrigerator and shape into balls by gathering dough towards the bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

        4. 1 hour before baking, adjust the oven rack with pizza stone to the middle position and preheat the oven to 500°F. Turn the single dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch the dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to the pizza peel.

        5. Spread approximately 2/3 cup of sauce evenly over the surface of the crust, leaving 1/2 to the 1-inch border along the edge. Evenly spread 1/3 of cheese over the sauce. Slide pizza onto the baking stone and bake until cheese is melted with some brown spots and crust is golden brown and puffed, 12 to 15 minutes total. Transfer to a cutting board, slice, and serve immediately. Repeat with the remaining two dough balls, remaining sauce, and remaining cheese.

Directions for the Sauce:

        1. Process tomatoes and their juice through a food mill, pulse in a food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.

        2. Combine butter and oil in a medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.

Recipe Creds: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza.html

https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

RECIPE #5: Manhattan Clam Chowder

Photo Creds: https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/?internalSource=staff%20pick&referringId=1613&referringContentType=Recipe%20Hub

Ingredients:

●       1 tablespoon olive oil

●       1 onion, diced

●       4 ribs celery, diced

●       1/2 (16 ounces) package baby carrots, diced

●       1 tablespoon chopped fresh basil, or to taste

●       1 clove garlic, minced, or more to taste

●       Black pepper to taste

●       3 (14.5 ounces) cans stewed tomatoes

●       4 (6.5 ounces) cans minced clams, undrained

●       2 (8 ounce) bottles clam juice

●       1 (14.5 ounces) can whole potatoes, drained and diced

●       1 dash Worcestershire sauce, or to taste

Directions:

1. Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender for about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.

2. Stir 2 cans of stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend the vegetable-tomato mixture until smooth. Stir pureed mixture into the pot with vegetables.

3. Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through 15 to 20 minutes. Season soup with Worcestershire sauce.

Recipe Creds: https://www.allrecipes.com/recipe/256170/quick-manhattan-clam-chowder/?internalSource=staff%20pick&referringId=1613&referringContentType=Recipe%20Hub

 Even though these recipes at home may not be the same as eating these foods at the actual New York City restaurants, the strong aroma of warm chocolate chip cookies or baked pizza dough will be in your own home! And since we are living in a temporary new normal, making these and many more New York City-inspired recipes is what people like me who do not live in New York City can do. One day restaurants and life will be thriving again, but until then we must make the most of the present, and bringing New York City into our kitchens is a start. 

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

WoodSpoon The New App That Delivers Chef Cooked Meals To Your Home

The newly launched WoodSpoon app connects customers with New York City’s best home chefs to deliver delicious homemade food across Manhattan, Queens and Brooklyn.  WoodSpoon is a new community-based, two-sided online platform that facilitates the process of ordering a variety of dishes from local cooks. The app’s respected lineup of chefs and home cooks are given a platform to share their culture and passion with others, creating an inclusive culinary experience for all.

Chef Chen Levy - Meringue cookies

Oren Saar and Merav Kalish Rozengarten are the co-founders of WoodSpoon, which officially launched the app this week after beta-testing since the fall of 2019. Saar took his experiences working at Google and Boston Consulting Group after graduating from MIT, to create WoodSpoon, which has served over 3,500 diners since inception.

There are over 100 home chefs on the WoodSpoon app including Israel's Bake-off winner Shay Golan, Xiomara and her husband Aiman Reyes, who was a noted chef in Tel-Aviv for over a decade, plant-based chef Rachel Hazen, Neapolitan culinary star Giuseppe Amato and Kevin Martinez who helms from the Dominican Republic and previously worked at Jean Georges and Nobu.  Diverse dishes available for purchase range from Salmon Sushi Bowls and Challah Bread, to Shakshuka Baguettes, Chicken Quesadillas, and everything in between. WoodSpoon provides the opportunity to taste dishes as varied as a decadent Middle Eastern custard called Mahalabi and Tunisian Fricassee. 

Users can receive 15% off their first three orders by using the code Launch2020.

Download the app on Apple or Google.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

Bubby's Tribeca Reopens With Takeout

Bubby's is back! Bubby's Tribeca location is now up and running daily for curbside pickup and delivery. Customer favorites like pancakes and pies are on the menu, along with a special family feast of fried chicken with all the trimmings, as well as some new items.

Bubby's Chef/Owner Ron Silver states “We closed Bubby’s in late March because we wanted to take extra measures to protect our staff and customers. With the city and state making progress in numbers of cases and increasing protection methods, we decided it was the right time to come back. We’re starting slowly and know there’s a very long road ahead, but you have to start somewhere”

“By reopening Bubby’s Tribeca for delivery/takeout, we’re excited to reengage with the community. We hope to provide the same friendly, comforting place that they’ve always been able to count on. We are longing for the busy, bustling experience just as much as everyone else, but until then we hope our food will provide some reprieve. We’re also introducing new menu items in the coming weeks like pie dough balls, pie making kits, frozen biscuits and other items customers can make at home to keep the Bubby’s experience alive even if they can’t dine inside the restaurant” said Bubby's Chef/Owner Ron Silver

You can currently place an order by delivery and curbside pickup available by calling 212-219-0666. Specials include Grab yourself a family feast of fried chicken, coleslaw, buttermilk biscuits, creamy mashed potatoes, chicken gravy and choice of pie. Serves 4 for $100.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

5 Fun Things You Can Do in Town this Memorial Day Weekend

Memorial Day Weekend is almost upon us so we've rounded up five of our favorite things to do that include all of the best things in life: burgers, wine, brunch, cocktails and dinner. As restrictions start to life, you can still enjoy the holiday weekend with these 5 options!

1.  Grab a Free Burger at Hole in the Wall Courtesy of Ghost Burger (on Friday 5/22)

Hole in the Wall's Murray Hill (626 1st Avenue) location is teaming up with Ghost Burger to give away 100 gourmet burgers as a thank you to NYC for staying strong. The first-ever Ghost Burger pop up is happening tomorrow (Friday, 5/22) from 12pm - 6pm.  If you're one of the first 100 people to visit Hole in the Wall in Murray Hill on Friday and purchase a drink, you’ll receive a free mouthwatering burger from Ghost Burger. Drink options include coffee, tea in addition to alcoholic beverages like a Jalapeño Bloody Mary, Aperol Spritz, Mimosa, Blood Orange Negroni and the Espresso Martini. Gourmet burgers include the Fat Boy with 5oz grass-fed beef, double cheese, applewood smoked bacon, lettuce, grilled onion, pickles and special sauce, The Herb with an Impossible patty, cheese, grilled onion, lettuce, tomato, avocado, pickles and kewpie mayo, and the Char Siu Chook with fried chicken, applewood smoked bacon, cheese, lettuce, pickled carrot, jalapeños and ranch. 

2. Head to the newly reopened location of Fornino at Brooklyn Bridge Park Pier 6 

The Brooklyn Bridge Park Fornino location seasonally opens for takeout on Friday, May 22nd.  If the weather cooperates, bring a book and feast on their Italian specialties from a blanket in the park. The outdoor restaurant will have two pickup windows for socially distanced grab and go wood-fired pizzas, salads, sandwiches and non-alcoholic beverages. The Brooklyn Bridge Park Fornino location will be open on weekdays from 3pm to sunset and on weekends from 12pm to sunset. Patrons will have the ability to order in advance through the Fornino website for pickup or to make purchases on site with contactless payment options available. Delivery will also be provided via Caviar starting May 29th.

3. Go on a drinks crawl in Chelsea.

Loulou (176 8th Ave) has unbelievable cocktails that can be picked up from their to go window daily from 3pm - 9pm. You could then walk over to Union Square Park. The Loulou Hour from 3-5pm features $10 specialty cocktails, $9 Rosé by Minuty, $8 red and white wine and $6 Sangria. If you're hungry, Menu items from Executive Chef Jarett Brodie include a Niçoise Salad with seared tuna, shaved egg, kalamata olive, haricot verts, potato, watercress and anchovy, Cavatelli with wild mushroom ragu, lacinato kale, crispy artichoke, and Parmesan creme, the Loulou Burger made with grass-fed beef, clothbound cheddar and caramelized onions, Duck Leg Confit with apple rosemary puree and gala chutney, and Steak Frites featuring a 7oz skirt steak and béarnaise.
 

4. Celebrate National Wine Day on Monday, May 25th by getting wine delivered. 

Sushi Lab at The Sanctuary Hotel in Midtown (132 W. 47th Street) is offering all wine by the bottle at 40% off. Wines include Mud House Sauvignon Blanc, Flor de Campo Pinot Noir, and Whispering Angel Rosé. You can also indulge in 40% off sake, including Suigei “Drunken Whale”, a Tokubetsu Junmai sake with a ricey nose and a crisp clean finish complemented by a rich flavor at the price of $18 (40% discount from $30), Dassai 39 for $27 (40% discount from $45). Head to Seamless, DoorDash, UberEats or Postmates to order. The vegan eatery Beyond Sushi has delicious wines on their delivery menu including an Accuro Malbec from Argentina, Orenia Syrah from France, Casal De Ventozela Rosé from Portugal, Breganze Pinot Grigio from Italy and a California Chardonnay.

When you purchase a bottle of wine with your lunch or dinner order, you'll receive a complimentary 4oz wheel of organic cashew based cheese. Order on the website and seamless.  Last but not least, Clinton Hall is offering delivery and pickup from their 16 W. 36th St. and 90 Washington St. and you can drink to your heart's delight with their menu of $19.99 bottles of wine, such as Santa Marina Prosecco, Justin Sauvignon Blanc, Chateau Ste Michelle Rosé, Seaglass Chardonnay, Terrazas Altos Del Plata Malbec, and Excelsior Cabernet. Delivery and pickup is available from 12pm - 9pm Monday - Sunday via UberEats, GrubHub or Seamless. 

5 - End the week by ordering from your favorite restaurant for dinner and a movie night in.

Brooklyn Chop House at 150 Nassau Street in FiDi serves up dim sum and chops giving diners everything from seafood and noodles, to 30 - 35 day dry-aged Prime Steaks and Double Thick Cut Chops. If you’re looking to be a total baller and split a fine dining experience with your quarantine crew, splurge on 32oz Dry-Aged Bone in Tomahawk, a 48oz Dry-Aged Porterhouse for two and Salt & Pepper Lobster Tails. You can also indulge in their delicious dishes and cocktails a la carte by ordering delivery on Monday - Sunday from 4pm - 11pm here, on Postmates, Seamless or Caviar. Segreta Cucina Italiana (55 E 54th Street) offers a wide selection of classic Italian dishes at affordable prices, which can be paired with a varied selection of Italian wines by the bottle.

Executive Chef Moshe Grundman showcases his talent with House Specialties which includes Salmon Oreganata, Calabrian Shrimp, Chicken Parmigiana, Chicken Marsala, Veal Milanese, Veal Parmigiana and a Whole Grilled Branzino. They’re also offering a 30% off discount for first time purchases via GrubHub. Order for delivery via Seamless, Grubhub and the website on Monday - Saturday from 5pm - 9pm and on Sunday from 3pm - 8pm. Last but not least, Ghost Burger is delivering fun and flavorful burgers when you need one the most. Ghost Burger keeps things simple with three signature classics: beef, chicken and a veggie. Their Fat Boy 2.0 features a dry age chuck rib patty, Miso onions, mustard special sauce and American cheese on a milk bun. There’s also wings, truffle fries, and sides to choose from. You can even swap out any bun for lettuce, if that’s what you’re into. Order on the website on Friday from 11am - 6pm and Saturday - Sunday from 10am - 3pm. 

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

Memorial Day Drinks You Can Make From The Comforts Of Your Own Home

If you're planning social distancing Memorial Day Weekend get together, you've come to the right place. Since we know there's no better way to get the party started than with creative and fruity cocktails or fan favorites, we've put together some of our favorites drinks of the season. Read through to check out some of these delicious summer cocktail recipes.

Smoky Mary

• 50ml Chase Oak Smoked Vodka 

  1. 20ml Lemon juice 

  2. Dash of Worcestershire sauce 

  3. Dash of Tabasco Tomato juice top

Prepare the glass by wetting the rim by running a lemon around it. Mix celery salt and cracked black pepper on a plate and dip the glass. Build all ingredients in the glass over ice and garnish with celery sticks and a lemon wedge.

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Partida Raspberry Collins

• 1 3/4 oz Partida Blanco Tequila

  1. 3/4 oz Fresh Lemon Juice

  2. 3/4 oz Agave Nectar (Cut 50/50 with water)

  3. 8 to 10 Raspberries

Method: Shake all ingredients with ice and strain over fresh ice into a highball glass. Top with sparkling water or club soda. Garnish: Lemon twist and 3 Raspberries on a pick

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Strawberry Rosé Spritzer

• 5 ounces Smoke Tree Rosé

  1. 2 ounces Chandon Rosé

  2. 2-3 lemon slices

  3. 2-3 fresh strawberries

  4. 1 mint sprig

Fill a cocktail glass with ice. Pour in Smoke Tree Rosé. Top with Chandon Rosé. Stir in chopped strawberries and lemon. Garnish with mint sprig.

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Many Waters

• 1.5 parts Tullamore D.E.W. Caribbean Rum Cask Finish

• Coconut Water

• 1 Brown Sugar Cube

• 3 dashes of Angostura Bitters

• Lime wheel

Combine all ingredients over ice in a highball glass. Lightly stir and garnish with Cucumber Spear.

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Cape-Rinha

• 3oz Cape Mentelle Sauvignon Blanc Semillon

• 1 teaspoon raw sugar

• 2 lime wedges

• 4 green grapes

• 4 mint leaves

Combine the ingredients in a stemless wine glass. Muddle to extract juices and oils. Fill the glass with ice, top up with Cape Mentelle SBS, stir, sip & savor!

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Chandon Summer Spritz

• 4 slices English Cucumber

• 2 Strawberries

• ¾ part Honey syrup*

• ½ part lemon juice or juice ¼ of a lemon

• 4 part Chandon Brut Rose

• 1 lemon twist

  *May sub agave or another sweetener

Combine 3 of the cucumber slices and 1 of the strawberries in a cocktail shaker and muddle until they have released most of their juices. Add the honey and lemon juice. Add ice, shake, fine strain into a wine glass with ice and top with 4 parts Chandon Brut Rose, Garnish with the remaining cucumber slice, the other strawberry, and the lemon twist long cucumber tumbler.

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Roma Ricky

• 2 parts Hendrick’s Midsummer Solstice

• ¾ Lime Juice

• ½ part Sugar Syrup

• ½ part Italicus

• 3 parts Sparkling Water

  Combine all ingredients over ice in a highball glass. Lightly stir and garnish with Cucumber Spear.

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East Breeze - The Surf Lodge (Montauk, NY)

• 1.5 oz Grey Goose

• 1 oz St-Germain

• 0.75 oz fresh lemon juice

• 0.5 oz fresh blackberry puree

  Shake all ingredients in a cocktail shaker and strain into a coup or martini glass. Garnish with mint sprig.

Mother's Day Meals Mom Can Indulge In

With everyone properly social distancing or in quarantine for
health and safety, the way we are spending Mother's Day this
year has been altered. For those who are able to spend this time with
their families, it is clearer how much more we should shower
those we love with affection- especially mothers. Instead of
going out to eat this year, some meal services are that are offering specials. Take a break from the take-out with these meals you don’t need to be a pro to prepare.

Caviar's Mother's Day Package

In honor of her mother, Angie Mar & the Beatrice Inn Family want to make this meal accessible for you to prepare in your own homes. One of their favorite Sunday dinners is Porchetta with roasted ramps, shallots, and onions- coming with a hearts of romaine and bitter green salad. Their family favorite and beloved dessert of Brown Butter & Sage Apple Pie has been passed along to the cooks at the Bea, so they will be sending the pies home, ready to be baked, with a wedge of d'affinois cheese on the side, so you can garnish it as you like when it comes out of the oven.

A delicious dinner for four- this package is $265, available for Pre-Order for Pick Up or Delivery on Caviar. Order by Tuesday, May 5th so they can begin preparations, you just need to select the pick up or delivery date as Friday May 8th, or Saturday May 9th. Or, you can also call and place your order.

Hungry @ Home

HUNGRY @ HOME is a subscription-based, family-style food delivery service that will provide direct-to-your-door, no-contact meal drop off for NYC families. All meals are coming directly from top local chefs, for $100 they provide a healthy family-style meal with 2 mains courses and 2 side dishes, 8 total servings. Currently they are offering a special Mother’s Day menu and for every family-style meal you order, HUNGRY donates four meals to help others in need. Not only are you gifting the mom in your life, you're helping your community as well.

image source: thegoodsmart.com

The Goods Mart: Mother's Day Snack Box

While she waits for dinner, gift Mom a surprise snack box! Founder Rachel Krupa initially created the initiative as a way to pivot during COVID-19 crisis – customers are able to create a custom box (with choices like vegan, paleo, or gluten free snacks, all non-GMO) and send either to a loved one or send to healthcare workers in need at NYU, Mount Sinai, Sloan Kettering and more (donating over $7K in healthy snacks to date). So for Mother’s Day, Krupa created a special female-founded Snack Box created by female entrepreneurs including Purely Elizabeth’s grain-free pancake mix; Biena Chickpea Puffs; Simple Mills Almond Flour Crackers; Three Wishes Grain Free Cereal; Kween Granola Butter and Real Coconut Chips. 10% of each box purchased will go to the Restaurant Workers Community Foundation. You can choose between a $20, $40 and $60 box here.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

It's Official #ReturnofRoséSeason

Photo via @TheWhisperingAngel

Spring has finall sprung and it's officially the #ReturnofRoséSeason where we can now drink our favorite pink beverage! Our favorite pink drink that causes havoc in the Hamptons with a shortage and has it's very own Pinknic festival on Governors Island. The struggle to keep your composure as await sunnier skies, lighter clothing and outdoor dining is REAL. In addition to these small pleasures, rising temperatures mark our favorite time of year: Rosé Season. Below is a roundup of five reasons you should already be thinking (and drinking) rosé, including the first-ever rosé from Maison Louis Jadot. Wether your spending the season in bridgehampton or off to bushwick don't forget to bring your favorite rosé

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Guigal Côtes du Rhône 2017 Rosé

Noble Vines 515

Château Peyrassol (SRP: $29) - the blend is mostly Cinsault and Grenache, two thin-skinned grape varietals that grow well in a warm climate and that are ideal for  rosé production. The blend shows aromas of white fruits, citrus and white blossom with a delicate and silky smooth palate full of classic berry flavors, citrus, florals and bracing minerality. As a treat for the 2019 vintage, included in the blend for this year is Tibouren, a rare Provençal variety that creates wild, earthy and herbal rosés. It’s incredibly hard to find as little is grown, making this an extra treat. 

JUSTIN Vineyards & Winery 2019 Rosé (SRP: $20.00; purchase here) – This Paso Robles style Rosé is dry and aromatic with muted strawberry, white cherry, red apple fruit on entry and melon with chamomile flower on the mid-palate. Serve this wine to guests with either cobb salad or roasted chicken seasoned with garlic, thyme and lemon.

Bonterra’s new 2019 Rosé - a Grenache-based blend that exudes aromas of ruby red grapefruit, red cherry and watermelon while flavors of pomegranate, red berries and a hint of peach meet the palate. If a glass of wine isn’t hitting the spot for your reader’s backyard, rooftop or open-window happy hours, I’d suggest going for the canned variety or turning the Bonterra Rosé into a refreshing twist on a Frosé.

Guigal Côtes du Rhône 2017 Rosé -. Produced in the traditional saignée method from a blend of Grenache, Cinsault, and Syrah, this structured, dry rosé is bursting with red fruit flavors and aromas, like raspberry and red currant, and balanced with an intriguing minerality on the finish. It pairs beautifully with a great variety of summer foods.

M de Minuty 2017, bottled in the traditional curvy Provencal bottle, is a vibrant, dry rosé with balanced white peach and candied orange peel aromas and a smooth, round mouthfeel. Pale in color, it’s marked by a racy acidity and beautiful freshness.

Want to make sure your glass matches your drink. Grab a few of our favorite pink stemmed glassed by Riedel (SRP $100/glass, $540/set of six) Maintaining the series’ tell-tale slim profile and color-pop stem, the hue of the new Fatto a Mano Pink glasses is a soft rose, perfect for springtime, when it will be released, in comparison to the more primary colors of the original series launch.  Playful and demure, it’s as versatile as your readers’ tastes, perfect for rooftop gatherings or for bachelorette party gifts!

Meiomi Delicate & Dry 2016 - Light salmon in color with just a kiss of pink hue, Meiomi Rosé is delightfully dry with vibrant acidity. The wine opens to delicate aromas of watermelon, orange peel, and subtle hints of rose petal. The palate offers a lush mouthfeel with flavors of stone fruit and strawberry with a cool minerality on the finish.

Whispering Angel : The Rosé that causes a frenzy among those out East and around the country. Whispering Angel is a fan favorite of celebs like Sarah Jessica Parker and Andy Cohen, and even had it's very own gummy bear made by Sugarfina. A refreshing, refined, and with plenty of juicy, enticing, strawberry and berry fruit, this rosé should be in everyone’s cellars, without exception. Drinkable is an understatement and you’ll keep on coming back for seconds… We defy you to resist.

Louis Jadot Rosé: Hailing from Coteaux Bourguignons, a new appellation created in 2001 by the Institut National des Appellations Contrôlées, this Burgundian rosé is floral and fruity, offering a fantastic value from the most trusted name in French winemaking. Available beginning April 1st, this versatile wine has notes of fresh red currant and raspberry and pairs perfectly with salads, pasta or grilled fish.

Masi Agricola Rosa dei Masi : A serious name in Italian winemaking has produced a unique rosé, made with the Refosco grape; native to the Veneto region. The Rosa dei Masi represents a new take on the rosé wine category due to the producers specialty Appassimento technique—using 100 percent dried grapes in the production. The Supervenetian rosé has intense aromas of just ripened fruit on the nose and a well-balanced and refreshing acidity. Serve with light pasta, shellfish and seafood.

Alta Vista Rosé : This Argentine rosé of Malbec is striking, due to its deep and intense color. It’s made with two different maceration techniques of Malbec grapes and a low-temperature vinification that enhances the freshness of the fruit. The two wines are then blended in equal proportions before clarification and stabilization. The South American rosé will show fruity aromas of ripe cherries and floral notes of red roses. Pair with bright, fresh salads or with light pasta dishes.

Maison Saleya Rosé : Named for the flower market in the French city of Nice, Saleya Rosé is the essence of summer in a bottle.  This quintessential Provence-style wine is a dry and elegant rosé, featuring floral aromas with bright citrus, white peach and red berry flavors.

Caposaldo Rosé : A fantastic value for any day of the week, this dry rosé is made with 100 percent Corvina grapes that are sourced from estate owned and estate controlled vineyards only. It has bright strawberry and raspberry notes on the nose that carry into the vibrant and refreshing palate.

2016 Noble Vines 515 Vine Select Rosé Draft: Grown in windy valleys along California’s sunny Central Coast, Noble Vines 515 Rosé is a traditional composition of Grenache layered with Syrah and other aromatic varieties.  Widely used in Provence, France, Grenache offers flavors of cherries and blueberries, with spicy notes, and extra body and richness.  Noble Vines 515 Vine Select Rosé is made in a dry traditional style, showcasing a bright bouquet of raspberry, watermelon and Meyer lemon.  Medium bodied, with a rich mid-palate, this snappy wine has a lively start with flavors of grapefruit and strawberry, then cherry, culminating in a fresh creamy finish.

What To Drink At Cinco De Mayo When You Can't Leave Your Home

Chances are that (unfortunately) many of us will be celebrating Cinco de Mayo at home this year without visits to our favorite bars or restaurants. For those of you want to celebrate the holiday but stay in the comforts of your home below is a list of cocktails for you to make and everything you need to have celebrated the holiday without dealing with people from the outside world.

Celebración Punch Created by Milagro Tequila Ambassador, Jaime Salas

• Milagro Silver, 6 Parts

• Guava Nectar (pink), 12 Parts

• Ginger Simple Syrup, 2 Parts

• Lime Juice, 3 Parts

Combine all ingredients in a punch bowl and mix. Top with Club Soda or Prosecco. Garnish with Lime Wheels and White Edible Flowers

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Miami Cocktail Co’s Organic SPRITZ canned Margarita is crafted with 100% blue weber agave wine paired with organic lime, orange, elderflower and ginger juices, and the Paloma SPRITZ is that same agave wine lightly paired with organic grapefruit, hibiscus, and ginger juices. Organic wine and juice – that’s it! Both are only 4.2% ABV and contain 110 calories per can with no sugar added. The fun colored cans will brighten any home bar or fridge! If a spritz isn’t your thing, Miami Cocktail Co. also bottles the Small Batch Original Organic Copper Pot Margarita, made using blue agave tequila, pure organic key lime juice, and a hint of Valencia oranges. Pour over ice, salt your rim and garnish with a lime, and your Zoom party will never know you didn’t make it yourself from scratch!

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Cucumber-Coconut Margarita

• 1.5 oz PATRÓN Silver

• 2 oz Coconut water

• .5 oz Fresh lime juice

• .5 oz Simple syrup

• 7 Thin slices of cucumber, 3 for garnish 

Method: Combine all ingredients (including 4 of the cucumber slices) in a cocktail shaker and shake vigorously with ice to chill. Strain onto fresh ice in a highball glass. Garnish with remaining 3 cucumbers.

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New Amsterdam Tropical Spiced Mule

• 1.5 oz. New Amsterdam Vodka

• .5 oz. Cinnamon Whiskey

• 1 oz. Pineapple Juice

• Top w/ Ginger Beer

Pour into an ice filled steel thermos or mule mug and stir together to combine/chill

For the beer lover you can drink the Stella Artois Cidre Sangria Punch created by Omar Flores, Casa Rubio (Dallas, TX), Serves 8 people.

• 1 honey crisp apple – cored and sliced thin

• 1 cup white grapes cut in half

• 1 cup white grape juice

• 1 lemon cut into wheels

• 3 orange peels

• 1 dash vanilla extract

• 2 cinnamon sticks

• 1 cup apple sauce or non-alcoholic apple cider

• 1 tablespoons sugar

• 3 sprigs of mint

• 4 12-ounce bottles Stella Artois Cidre

Directions:
In a large punch bowl add apples, grapes, grape juice, lemons, orange peel, cinnamon, vanilla, apple cider and sugar. Mix thoroughly and allow to macerate for 30-45 minutes. To finish the punch, add cold Stella Artois Cidre, ice and mint. Serve immediately.

Avión Blood Orange Margarita

• 1.5 oz. Avión Silver

• .75 oz. fresh blood orange juice

• .5 oz. fresh squeezed lime juice

• .75 oz. agave nectar

1. In a cocktail shaker add all ingredients with ice. Shake and strain. Serve over fresh ice and garnish with an orange twist.

Serve with Late July's NEW Cantina DIPPERS

While you're enjoying these cocktails you can try and make homemade salsa created by Late July Snacks CEO & Founder, Nicole Bernard Dawes

Ingredients:
3-4 medium-large heirloom tomatoes, chopped/diced to 1/4″
½ medium onion, diced
2 garlic cloves, minced
1 small bunch of cilantro, chopped
1 jalapeño, seeded and chopped
1-2 limes, juiced
Salt to taste
 
Optional ingredients: Mango, avocado, tomatillos, sweet corn, black beans

Directions:
1. Prepare the tomatoes, onion, garlic, cilantro and jalapeño. Mix all ingredients in a large bowl and stir well. Juice the limes and add salt to taste. Consider adding other optional ingredients or prepare a second version using mango as a base. Can prepare up to an hour ahead.

Al Fresco Party Hosting: 4 Tips To Ensure An Amazing Experience For All

As spring gives way to summer and the mercury soars, hosting parties where al fresco dining takes centre-stage becomes an incredibly popular choice. There’s something about eating outside that is undeniably charming; whether it’s a barbecue for a small group of friends or a birthday party for a huge number of guests, dining outside always adds something extra special to the experience.

To ensure you can make the most of the delights of any outdoor dining experience you host this year, keep the following tips in mind… 

#1 - Include food options you don’t need to cook 

Al fresco dining is often preceded by al fresco cooking; most commonly on a barbecue or grill. However, this type of cooking can be rather intense, as you’re removed from your usual cooking environment and don’t necessarily have everything you need to hand as readily as you would in your kitchen. It’s therefore preferable to opt for a balance of food that you cook and food that you either pre-prepare or order in; choose one main dish to cook during the event, and then explore options such as salads, soft pretzels, and canapes to round out the menu for your guests. 

#2 - Address the insect threat 

Insects can ruin an al fresco dining unlike almost anything else; the persistent buzz of both flies and wasps is both distracting and potentially unsanitary, and you’ll naturally want to make sure only your invited guests are able to enjoy your food. 

#3 - Take account of issues related to light 

There are two light-related issues that can be problematic for an al fresco event. The first is too much light; bright sunshine sounds wonderful in theory, but can be highly problematic in practice due to the threat of burning, so make sure there’s plenty of shade available for your guests while they eat. On the other end of the scale, light can be problematic in terms of there being too little, especially for events held in the evening; solar lights, firepits, and mains-powered LED lights are all options that can make sure everyone can see both their food and one another if dining after sunset. 

#4 - Always have backup plans just in case of rain

Even if you have checked the forecast and you’re as good as certain the weather will hold up, it’s still advisable to think the unthinkable and strategize as to how the party can go on even if the weather does turn. Being able to move an event inside is perhaps the best choice in this regard, so it’s worth readying the interior of your home just in case this becomes necessary. In particular, have a backup plan for how you will prepare food if you do have to decamp indoors; an indoor grill can be an excellent option for your main meal in such a scenario. 

In conclusion 

Eating al fresco is always a joy, but with the tips above, you can be confident you’ll make the most of your outdoor dining every time you have the chance to experience it. Enjoy! 

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

Wine 101: 3 Key Things Every Wine Lover Should Know

It’s always a good time to educate yourself on the things you love. Whether you want to learn more about your favorite language or your favorite drink, there’s always more to learn. If you love the taste of Rosé or the way that bottle of Pinot Noir pairs with your steak, then it may be a good idea to learn more about why your wine is the way it is. To help you on your way to deeper wine knowledge, take a look at three things every wine lover should know!

What Does It Take To Be A Wine Expert? 

Knowing a great deal of information about wine isn’t as easy as you’d imagine. The romantic and inquisitive journey to studying wine can bring you historical and cultural importance, and, most importantly, a job title. Some people even take up wine courses to expand their knowledge on the field. Certain individuals around the world call themselves as wine experts, wine connoisseurs, or sommeliers. 

A sommelier is known as a wine expert that typically works in a fine dining restaurant. They’re sought for their compelling knowledge, and experience with wine tasting and selection, service, storage, and food pairings. If you consider yourself a wine lover, you can take your interest further and obtain a sommelier certification. 

The Court of Master Sommeliers introduced four levels to becoming a certified sommelier, from Level 1 to 4 Sommelier. Before qualifying for a sommelier certification for a higher level, you’ll need to first possess a certification for the preceding level. To practice a wine-related career in a renowned food establishment, it’s best to get a certified Level 3 Sommelier or Advanced Sommelier certification. The advanced level proves to be the most challenging next to the Master Sommelier certification, as only 14 students pass this evaluation annually.

By pursuing sommelier certification, you’ll be able to broaden your knowledge about theoretical wine knowledge, including the history, geography, and type of grapes used for every wine. Also, you’ll be immersed in the following wine-related activities: 

• Wine tasting and service

• Wine decanting

• Choosing the right wine bottle price range

• Assisting guests in navigating wine menus

• Learn proper wine serving temperatures

• Achieving a standard five-ounce wine pour

How to Store an Open Bottle

If you don’t finish a bottle of wine the day you open it (which is probably a good thing) then you need to make sure that you’re storing it properly. Many people shove the same cork back into the opening while others opt for store-bought wine stoppers. These are good options, or you can even go with plastic wrap and a rubber band! Either way, you want to keep air from leaking into the bottle.

That said, you also need to pay attention to the temperature you’re storing the wine at. Though red wine shouldn’t be served chilled, it should be put in the fridge to slow down the oxidation process.

• Red wine: Stored at 57–64 °F

• White wine: Stored at 46–50 °F

• Champagne or sparkling wine: Stored at 41–44 °F

• Rosé or dessert wine: Stored at 52–55 °F

The Reason Behind that Dry Mouth

If you’re a fan of red wine, but don’t quite understand why your mouth dries out after a few sips, then you need to do some research on tannins. Long story short, they are compounds that exist in grape skin and stems that release into the wine. They bind with the proteins in your mouth and add to that drying out sensation. That’s why, when you pair a tannin-forward wine with a nice slab of red meat, you don’t notice that dry mouth sensation as much—it’s binding to the protein in the meat rather than the protein in your mouth. When you know about tannins, you’ll have a better idea of what to pair with your favorite bottle of red.

A Few Tricks on Chilling Wine

Though you shouldn’t chill red wines, your bottles of white wine, champagne, and most dessert wines taste better and showcase more flavor when they’re chilled. Though you may feel tempted to pop the bottles in your normal fridge, those temperatures might be too cold and end up seeping the flavor out. You can pop the bottles in a wine fridge or you can try out some of these awesome chilling techniques!

• Chill the wine with frozen grapes—they won’t dilute the wine like ice cubes will.

• Put salt in with your ice bucket—salt reduces the freezing point of ice and lowers the temperature of your wine bottle.

• Chill Champagne with wet paper towels and then put it in the freezer for 5–10 minutes.

These are just a few of the important things every wine lover should know. There’s much more out there—you just have to take the time to look!

19 Crimes Announces Partnership with Snoop Dogg

19 Crimes, the Australian wine brand has just announced its multi-year partnership with rap legend turned wine enthusiast, Snoop Dogg. Beginning this summer, the California icon will partner with 19 Crimes to launch the brand’s first-ever California wine, Snoop Cali Red, inspired by the rapper’s roots.

“I’ve been a fan of this wine and I’m excited to unveil my ‘Snoop Cali Red’ this summer and share the experience with all my fans. It’s one of the most successful brands in the market, so I’m more than eager to bring this collaboration to the world!” – Snoop Dogg

Snoop Dogg kicks off the partnership with 19 Crimes first California wine, appropriately named ‘Snoop Cali Red’. The line expansion will cast a contemporary lens on 19 Crimes, a line of wines inspired by the convicts turned colonists that built Australia.

John Wardley, TWE Marketing Vice President, Americas, states, “Snoop Dogg, an entertainment and California icon, is the perfect partner for 19 Crimes Snoop Cali Red. Snoop embodies the spirit of 19 Crimes – rule breaking, culture creating and overcoming adversity.  We are truly excited to partner with Snoop and welcome him to the 19 Crimes family.”

19 Crimes was recently announced as #4 in Drinks International’s ‘The World’s Most Admired Wine Brands 2020’ and, for the 5th consecutive year, 19 Crimes was named a “Hot Brand” in Shanken’s IMPACT Newsletter.

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

Stay at Home with a “Martha Martini”

After a long day of working at home or staying inside, you can still have some fun and create your own Happy Hour. If you want to taste and prepare something new, the lifestyle guru and home-cook Martha Stewart created and shared her recipe for the “Martha Martini.”  Stewart uses the secret ingredient of Belvedere Vodka, the world’s first ultra-premium vodka enjoyed by other well-known celebrities such as singer Janelle Monáe, chef Ina Garten, and chef Candice Kumai. Take a break, call or video chat friends or family members and re-create some martinis from home.  

Before you begin, here is a Martini Pro-Tip from Martha Stewart:  

While making your martini, “wait until the whole shaker becomes cloudy with cold, like, film.” When this occurs, you know that your martini is ready to pour!  

Martha Martini  

• 1/4 cup of Vermouth 

• 4 cups of Belvedere Vodka 

• Lemon Twist Garnish 

Method: Combine all the ingredients in a shaker with ice, then shake until very cold. Strain into a chilled martini glass and garnish with a lemon twist.  

Belvedere Classic Martini 

• 2 oz / 60ml Belvedere Vodka   

• .25 oz / 7ml French Fortified Wine  

• Pink Grapefruit Twist Garnish 

Method: Combine all the ingredients into a mixing glass and stir over ice until very cold. Strain into a chilled martini glass and garnish with a pink grapefruit to add a twist.   

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If you don’t have a martini shaker here are a few alternatives you may have around in your kitchen so you can still create your own:  

• To-go coffee mug - placing your finger over the opening to avoid any spills, add ice and ingredients as usual and shake! 

• Steel water container – add ice and any ingredients you need and shake!  

• An empty jam or pasta jar – after thoroughly cleaning the container, add ice and ingredients (making sure to seal the lid tightly) and shake!  



Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

Take a Break from Take Out with Andrea Correale’s Dining Club

Briana Gonzalez

Andrea Correale, New York City and Hampton’s celebrity caterer created her “Tired of Take Out” dining service with Elegant Affairs Caterers.  Although it’s important to support our community's restaurants, sometimes we need a break and, importantly, an alternative. Correale’s service offers families and individuals the ability to order fresh meals and dishes from Elegant Affairs daily, through carry-out and delivery, with weekly and monthly subscriptions available with the service. In the past, Elegant Affairs Caterers assisted with FEMA disaster relief following Hurricane Sandy, setting up an onsite kitchen with food service. Correale's dedication to serving and feeding the community continues with “Tired of Take Out,” offering various food carry-out and grocery delivery options.  

There are special Passover Seder (which includes kosher wine) and Easter menus. Weekly, on Friday, a menu is released with meals beneficial for your health like Lemon Oregano Spring Chicken and Spring Pea Orzo. This focus on healthy food ensures that you can enjoy delicious meals while maintaining a nutritious diet. For her services, there are discounts available for those 60+, catering to not only health but safety of those at high risk. Full Price Meals are $25 per person (minimum of 2 per order) plus tax and delivery fees. If you are looking to subscribe you can receive a discount of 10% off for one week, and 15% off for a one-month subscription.   

Elegant Affairs Caterers Grocery-to-Go and dinner menus are available through the website here.  

For a glimpse on the types of meals or inspiration for what to cook using the groceries-to-go, below are a few recipes from Andrea Correale:

Scrambled Egg & Veggies Muffin  

• 1 dozen eggs  

• ½ cup Green or Red Peppers (chopped, fresh, or frozen) 

• ½ cup Onions (chopped)  

• ½ cup Shredded Cheddar Cheese  

• 3 tsp. Scallions (chopped)  

• ½ tsp. Salt 

• ¼ tsp. Black Pepper 

Method: Preheat oven to 350 degrees. Grease a 12-cup muffin pan with spray or oil, then in a large mixing bowl, mix the eggs and all the ingredients. Pour the egg mixture evenly into each cup and bake for 20 minutes or until the tops are golden brown. Serve & enjoy.  

Split Pea Soup  

• 1lb uncooked Ham Bone 

• 1-16oz Bag of Split Green Peas 

• 1 ½ cups White Onion (chopped) 

• 1 ½ cups Celery (chopped) 

• 1 ½ cups Carrots (chopped)  

• 4 ½ cups Chicken Broth  

• 3 Bay Leaves 

• 1 tbsp. Olive oil  

• 1 tsp. Fresh Garlic (minced)  

• Salt & Pepper (to taste)  

Method: In a large pot, heat the olive oil over a medium heat. Add onions, celery, and garlic and sauté until golden brown. Add chicken broth and water. Add split peas and bay leaves. Add some salt and pepper (to taste). Do not make too salty because the ham will add saltiness to the mixture. Add ham bone to soup and increase heat to medium high and bring to boil. Once boil is reached, lower heat to simmer, cover, and allow soup to cook for about 65-75 minutes or until ham and peas are soft. Remove ham from soup, set aside to cool. Add carrots to mixture and let cook over low heat. Once cooled, remove the ham from the bone, dice and add to mixture. Allow soup to cook for about 5-10 minutes or until carrots are tender. Serve & Enjoy!  

Have a listing you think should be featured contact us or email at Jeremy@offthemrkt.com to tell us more! Follow Off The MRKT on Twitter and Instagram, and like us on Facebook.

The 10 Most Legendary Wines And Whiskeys In The World

Wine and Whiskey; like so many other things in the world are a matter of taste and preferences. People prefer both of them depending upon their purposes and taste. Apart from taste, they are also consumed for their medicinal properties. In this respect, both wine and whiskey can prove to be sovereign liquor provided that if it is orderly and moderately taken. 

Now if we specifically talk about wines then have you ever tried wondering what makes a wine legendary? Is it the popularity or the exclusivity or the price or the net sales of the wine? Well, the term legendary in the context of a wine is not subject to anyone attribute or characteristic; instead, it is the indistinct combination of all the four above mentioned features.

Whiskey, on the other hand, is something that you can be snobby about how superior and good it is. Whiskey has a great history and tradition. That is why whiskey distilleries make the most of the tourist attraction point of the liquor world. Now let us emphasize and discuss in detail about the ten most legendary wines and whiskeys in the world- 

1.) MONKEY SHOULDER BLENDED MALT SCOTCH

Monkey Shoulder Scotch is one of the finest blended malt whiskeys from William Grant and Sons Ltd. It is made with single malts Balvenie, Kinivie, and Glenfiddich from three famous distilleries in Speyside in Scotland.  It has a smooth, malty and fruity character. Furthermore, like irresistible and alluring brandy cocktails, Whiskey Sommeliers believe there are many ways to have this whiskey. Still, the most preferable or solid match is made from 50 ml Monkey Shoulder Whiskey, 10 ml 1:1 Sugar syrup, two dashes Angostura Bitters with orange zest.  Monkey Shoulder was known as best selling Scotch whiskey among the world’s top-notch bars. 

It contains 40% Alcohol by volume. It averagely costs near $36 for a 750 ml bottle. 

2. LAGAVULIN 16-YEAR-OLD SCOTCH WHISKEY

Lagavulin is one of the world’s best whiskeys, presuming you have a fondness for peat. It is a single malt Scotch whiskey aged for about 16 years. It has a typical peaty and smoky character. It is produced in Islay-based distillery of Scotland which has mastered the art of single malt Scotch. It is the strongest of all Islay malts. It is a perfect blend of richness and dryness, making it a super exciting tipple. 

Also, in the International Whisky Competition of 2015, it secured 1st Place in the category of Best Single Malt Scotch 13-17 Years and another 1st Place in the category of Best Peated Whiskey. 

It consists of 43% Alcohol by volume. Its price is almost $69 for a 700 ml bottle. 

3. REDBREAST 12-YEAR-OLD IRISH WHISKEY

Redbreast is one of the largest selling single pot still Irish whiskies in the world. It is a product of John Jameson and Son. Aged for about 12 years, it is considered to be one of the most decorated Irish whiskey in the world. This whiskey has a character of complex flavours and a great creamy mouth-feel. It is made from the mash of both malted and unmalted barley and then distilled in a traditional copper pot still for at least three times. 

In a prestigious International Wine and Spirit Competition of 2019, Redbreast 12 won the Worldwide Whiskey Trophy 2019 and Gold Outstanding. 

It contains 40% Alcohol by volume. Its value is around $54 for a 700 ml bottle. 

4. GLENFIDDICH 12-YEAR-OLD SCOTCH WHISKY

Glenfiddich is one of the best-selling single-malt Scotch whisky brands because it is one of most consistent, trustworthy and moderately affordable brands. Aged for almost 12 years in the American and European Oak casks, it has a sweet and subtle oak character. It is a single malt Scotch whisky. It is a product of William Grant and Sons in Speyside in Scotland.

Along with this, it is a winner of a Gold Medal in the category of Distillers Single Malts 12 years and under-2019, at International Spirits Challenge.

It comprises 40% Alcohol by volume. Its average cost is $39 for a 700 ml bottle. 

5. ARDBEG 10-YEAR-OLD SCOTCH WHISKY 

Ardbeg has an array of wondrous expressions. Ardbeg 10 Year Old is mostly the favourite of many Islay connoisseurs. It is one of the highest-quality entry-level single malt Scotch whisky in the market. Aged for 10 Years, it has peaty and complex malty flavours.

In the International Whisky Competition, Ardbeg 10 Year secured 1st Place in the category of Best Single Malt Scotch 10 Years- 2015. 

It contains 46% Alcohol by volume. It costs nearly $51 for a 700 ml bottle.  

6. BRUNELLO DI MONTALCINO RISERVA 2012

Biondi-Santi Brunello di Montalcino Riserva 2012 is a red wine from the region of Brunello di Montalcino in Italy. Produced in the winery of Biondi-Santi it is made from Sangiovese Grapes. It is an Italian Brunello Red Wine matured for almost 3 Years in a Slavonian Oak Barrel. It has a pleasant aroma of cherry, moss and pine. It is a high-level quality production with an elegant texture. It has a delicate balance between softness and acidity level. This outstanding wine is generally preferred with Beef, Lamb or Poultry.

It has 13.5% Alcohol by volume. A 750 ml bottle averagely costs near $617.

7. ALBARIÑO 2017

Lagar de Costa Albariño 2017 is a white wine from Rias Baixas in Spain. It is made in the winery of Lagar de Costa from 100% Albarino Grapes. It is a sophisticated wine with the well-balanced flavours of citrus, white peach, strawberry, and green apple. It has a strong acidity level with a silky texture. It has a dominant aroma of citrus and salt. Precisely, it is a brilliant, crisp, versatile wine with good intensity.

It is a Spanish Albariño wine most commonly paired with Pasta, Shellfish, and Lean fish.

Its alcohol content is 13.5%. Its approximate cost is $21 for a single bottle. 

8. SOLDERA TUSCAN RED 2006

Soldera Case Basse Sangiovese Toscana 2006 is a red wine from Tuscany, Italy. It is made in the Winery of Soldera in Brunello di Montalcino from 100% Sangiovese Grapes and has whirl-winding flavours of sandalwood and sweet cherry.It is a Winner of Vivino’s 2019 Wine Style Awards under the category of Tuscan Red. 

It has an Alcohol Content of 13%. A single bottle of this wine costs around $475. 

9. TAYLOR'S PORTUGUESE PORT 1968

Taylor’s Very Old Single Harvest Port 1968 is a fortified wine from Porto, Portugal. It is made in the winery of Taylor’s from 100% Touriga Nacional Grapes.It acquires a complex and well-balanced texture along with outstanding quality. It has a fine aroma of walnut, raisin and caramel and is paired with the Beef, Mature and Hard Cheese. 

It has 20.5% Alcohol by volume. A bottle of this wine costs nearly $250. 

10. MASSETO TUSCAN RED 2005 

Masseto Tuscan Red 2005 is a wine from the region of Toscana in Italy. It is made in the winery of Masseto from 100% Merlot Grapes.This wine is known for its elegance and fine texture with an immense finish. It has a smooth, velvety and a balanced character and is paired with Poultry, Beef, and Lamb.

It has an alcohol content of 14.5%. Its price is $699 for a single bottle. 

CONCLUSION

It is a tough job to segregate Legendary Scotch whiskeys and best wines in a definitive list because the smaller producers keep some of the best liquor in the world at their distilleries making it quite hard to come by.

In the world around many corners, numerous classic whiskies and wines are being produced, making it nearly impossible to search for the best Scotch and wines.

But that nowhere stops you from trying them all. All we are emphasizing is consider the aforementioned list of legendary beverages as a starting point and not a final destination and keep enjoying the world of liquor.    

REFERENCES 

• https://www.whiskysuggest.com/top-10-list/

• https://www.thewhiskyexchange.com/

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