Aegean Breeze

Aegean Breeze aegean-breeze-ext

Great Barrington’s GREAT Greek Restaurant

327 Stockbridge RD.
Great Barrington, MA 01230
Tel: 413-528-4001

Email: info@Aegean-Breeze.com

Website: http://www.aegean-breeze.com/default.htm

Come Thursday for the Fabulous Lobster Night.abloster1

aegean-chefab-george-&iriniChef George and wife Irini

 

Aegean Breeze’s Talented Executive Chef And Owner: George Cami

 

Click Here for the Menu: http://www.aegean-breeze.com/menu.htm

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Review by Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Aegean Breeze, a restaurant with tasteful diversity in the cozy town of Great Barrington, brings a satisfying blend of American and Authentic Greek cuisine to the Berkshires. Chef-Owner George Cami is revered for his specialty, “grilled whole fish” and magnificent hot and cold appetizers. You’ll know you’re in capable hands when you see that this is a real family operation.abcami-fam

 

But that’s not all chef Cami has us his sleeve. His egg-lemon soup is a meal in itself and the best we’ve ever tasted. All mixed appetizers, whether hot or cold are outstanding, as in the light pita bread. Sure the fish is outstanding (especially the Loup de Mere), but go on Thursdays and it’s “lobster night.” Not a very Greek tradition, but hey you’re in New England and they are fabulous and bargains, as is all the food. Other surprises include incredible calves liver with onions and a knockout Lasagna. The dessert star is a warm rice pudding-custard with a brulee topping.

Lunch and Brunch offer delights of their own. The Gyro, omelets , crab salad and fresh watermelon are divine. (And what Sangria)!

If you are there for the day to browse for antiques or ski mountain slopes, Aegean Breeze provides a great meal and cozy atmosphere. Besides those dips and seafood, salads, vegetables, grilled meats, poultry, and just about everything on the menu is perfect. abfamily-din

Experience the Greek isle living during the warmer months under the tarp on the outdoor bistro style patio. Or warm up indoors by the fireplace in a relaxed rustic wood setting, featuring an attractive bar and an extensive wine list. abbar

Don’t miss the New York style martinis, severed in beautiful glassware, they are remarkable.

Aegean Breeze, 327 Stock bridge Road, Great Barrington Massachusetts, is one of America’s great Greek restaurants. But more then that, it is is Great Barrington institution, a home away from home and slice of the Aegean, brought to New England. Chef Cami and his charming wife make everyone feel like a welcomed friend. Aegean Breeze is a personal favorite and rates “A Major” on The Walman Report.aegean-interAegean Breeze – http://www.aegean-breeze.com/

ab-diningroom

The Lovely Dining Room at Aegean Breese

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Copyright 2008 by Punchin International. All Rights Reserved.

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Bar Boulud

RESTAURANT Bar BouludBoulud NY-inter

OPENED JANUARY 8TH, 2008

 

BOULUD, Daniel by Vik Muniz

CHEF-OWNER Daniel Boulud

bouloud-DExecutive Chef Damian Sansonetti

Consulting Charcutier Gilles Verot

Pastry Chef Ghaya Olivera Sommelier Steven Meir
General Manager Matthew Dahlberg Maitre d’Hôtel Carrie Sumner

ADDRESS 1900 Broadway, New York, NY 10023 (Btw 63rd & 64th streets)
Telephone 212 595 0303 Fax 212 595 3034 www.danielnyc.com
HOURS Lunch Monday – Friday 12:00-2:30
Brunch Saturday & Sunday 11:00-3:30
Dinner Sunday – Thursday 5:00-11:00, Friday & Saturday 5:00-12:00
Late Night Friday & Saturday Midnight – 1:00 am, Sunday 10:00 pm-11:00 pm; Late
Night Charcuterie and Cheese Menu
Open seven days. Closed major holidays
RESERVATIONS Walk-ins welcome. Reservations recommended for pre-theater dining.
Telephone (212) 595-0303 on-line reservations: www.opentable.com

Boulud- Food
PRIVATE PARTIES Three private dining rooms accessed through our wine cellar.

Tastings and receptions for 18, 20 and 70 guests respectively.
“Tasting Table in the Round” in the dining room for up to 14 guests
Main dining room for up to 100 guests available for events on special request.
Contact Julia Ha 212.595.0303 x161 jha@danielnyc.com

DRESS CODE Casual
CREDIT CARDS American Express, Master Card, Visa, Diners Club
CAPACITY & DIMENSIONS Main Dining Room – 100 seats 2,200 square feet Cellar Dining Rooms – 20, 30 and 70 seats (for private parties)
“Tasting Table in the Round” – 14 seat

INTERIOR DESIGN Thomas Schlesser – Design Bureau
2 King Street, New York, NY 10012 917 673 6692 ts@nyc.rr.com

ARTWORK Vik Muniz www.vikmuniz.net. The “Tâches de Vin” or “Wine Stain” series at Bar Boulud is by the renowned Brazilian artist, Vik Muniz. They were commissioned especially for the restaurant by Chef Daniel Boulud.

The creations grew out of a friendship between the chef and the artist, both fine wine connoisseurs. Boulud and Muniz enjoyed several fine wines together in the artist’s studio, saving small amounts from each bottle. These precious drops would serve as the basis for the commission. Vik, who is known for “painting” in unexpected materials
and then producing high resolution photos of his work, applied the wines to a series of linen napkins. The result is the series of images that hangs above Bar Boulud’s banquettes The title “Tâches de Vin” is a play on the term “tasse de vin”, the traditional tasting cup that sommeliers wear around their necks to taste wines.
www.vikmuniz.net

KITCHEN DESIGN Philip Amico, Tassone Equipment 212 921 6400
LOGO DESIGN Lipman, 408 West 14th Street, New York, NY 10014 212 684 1100

TABLE TOP China Pillivuyt Glassware Riedel Silverware Guy Degrenne
PARKING Icon Garages, 1 Lincoln Plaza
Entrances on W. 63rd & w. 64th Streets Btw Broadway & Central Park West

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Boulud Aioli, Crudité & Shrimp

Review By Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Bar Boulud, the latest venture of celebrity chef Daniel Boulud, offers Contemporary French bistro cuisine with an emphasis on house made charcuterie, artisinal cheeses and seasonal plats du jour.

Full bistro menus include pre-theater and after-theater dining. The cellar contains approximately 500 selections and is dedicated to great French wines of the Rhone valley and Burgundy, as well as the “cousins” of Burgundy and Rhône, including pinot noir, syrah and from such new world regions as California, Oregon, New Zealand, Australia, Chile and beyond. Good selection for under $75. (Great Ginger Margarita).

Like Mr. Boulud’s other restaurants, the elegant Daniel and the trendy “db” Bistro Modern, food is extraordinary. While everything is recommended, favorites include the remarkable dégustation de charcuterie to share; Plats de resistance “frisée lyonnaise”chicory, chicken liver, poached egg lardons, sourdough croûtons (a dish that would make any mama proud); raie grenobloise, sautéed skate, super green spinach capers, lemon, brown butter is the best you will ever taste; classic steak frites (black angus ny steak with french fries); a fabulous boudin blanc (truffled white sausage) with mashed potatoes; a lovely boeuf aux carottes (braised flatiron steak, carrot mousseline, onion confit (our second favorite)) and poulet rôti à l’estragon (roasted natural chicken breast fingerling potatoes, baby vegetables and tarragon).

Desserts are wonderful: îles flottante (floating island, blueberry compote vanilla crème anglaise); chocolate coupe glacée
hazelnut feuilletine, chocolate foam, chocolate-vanilla ice cream; and
tartes classiques,tarte mocha,chocolate-coffee tart with vanilla ice cream

Bar Boulud, 1900 Broadway, (Btw 63rd & 64th streets), is a major miracle and one on Manhattan’s not-to-be-missed-restaurants and rates “A Major” on The Walman Report. For a free subscription, visit www dot Punchin dot com on the net.

Boulud Navarin d'Agneau _______________________________________________________

Current Menu: http://www.danielnyc.com/barboulud/barboulud.html

Copyright 2008 By Punch In International. All Rights Reserved

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Frei Brothers Reserve Offer Affordable Class

The 2006 growing season began with a very wet winter that lasted through bloom, followed by mild weather up to mid-July. The second part of July saw very warm temperatures, with Coastal regions logging a record three weeks straight of 90 degree-plus days. By August the cooling coastal fog rolled back in, helping slow grape maturity to a more normal pace. The ripening period of August through September was ideal, with moderate temperatures and plenty of sun to gently ripen the fruit. Harvest began in mid-September and was completed in October. Overall, the 2006 vintage was one of the best in many years, with sound, ripe fruit and very few defects in the crop

Frei Brothers Reserve Offer Affordable Class

Frei Brothers Reserve wines are crafted in a gentle, traditional style enhanced by the use of modern techniques, to produces a wine that is both varietally accurate and reflects the terroir of the Russian River Valley. Chardonnay grapes are whole cluster pressed to eliminate bitterness and to maximize fresh fruit characters. The wine is briefly cold settled and then racked before fermentation. Nearly 100% of this Chardonnay is oak aged for an average of 3 months. The wine also completed malolactic fermentation, resulting in a lush texture and deep, layered flavors which express the Russian River Valley.

Flavors of orange zest, green apple, and white currant. A hint of roasted hazelnut rounds of the finish. At SRP of $20, you’ll see how fresh and accessible a California Chardonnay can be. Greta with chicken, fish or light meats.

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Mohegan Sun Opens Casino of the Wind with a Full House

mohegan-sun

Mohegan Sun Opens Casino of the Wind with a Full House

Casino offers 45,000 square feet of new gaming space in addition to new retail and dining options

 

An eager crowd, all wanting to be the first on the shiny, new slots and un-christened tables, were among the first to see Mohegan Sun’s 64,000 square-foot Casino of the Wind, which opened Friday.

After a Tribal blessing ceremony and brief press conference, the 100-foot curtain that has masked the casino as it was prepared for the public, was parted to reveal the space designed to reflect Mohegan Tribal traditions honoring the wind.

The space opened just 14 months after it broke ground in June 2007.

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Niman Ranch Rules

Niman Ranch

Cider Brined Frenched Rib Pork Chops

We compared the following recipe with normal supermarket quality chops and the elite Niman. There was no comparison. It’s obvious why Niman is the choice of fine restaurants and chefs.

Ingredients to Serve 8

Brine
2 cups apple cider
1 cups water
1/8 cup kosher salt
1/8 cup firmly packed dark brown sugar
4 garlic cloves, pressed or pureed
1 teaspoon crushed hot red pepper flakes
1 teaspoon finely ground fresh black pepper

Spice Blend
1 tsp chile powder, preferably Ancho
1 tsp mustard powder
1 tsp tablespoon garlic salt
1/2 teaspoon finely ground fresh black pepper
Pinch cayenne

2 each 1 1/2 inch thick pork rib chops, about 9-10 ounces each
About 2 Tbls canola oil
2 Tbls unsalted butter, melted
10 thyme sprigs tied in a bundle

Combine all of the brine ingredients in a large bowl, stirring to
dissolve the sugar.

Place the chops in an extra-large re-sealable plastic bag (or divide
between two smaller bags) and pour the brine over the top. Squeeze out any excess air from the bag and close. Roll the bag to evenly coat.
Refrigerate for at least 12 hours or up to 1 day.

Preheat one zone of a well-oiled charcoal or gas grill to medium
high and another to medium low for 20 minutes.

Combine all of the rub ingredients.

Remove the pork chops from the brine and pat dry with paper towels.
Sprinkle the rub evenly on both sides of each of the chops.

Using a brush, blot all sides of the meat to lightly coat with canola
oil.

Depending on the grill size, the chops will need to be cooked in
batches to ensure there is a clean portion of the grill to flip to.

Place the chops onto the medium high grates, and do not move for 3
minutes with the lid open. Flip over to a clean portion of the grill,
still over medium high, with the lid open, and do not move for 3
minutes.

Baste both sides of each chop with butter. Move to the medium low
grates, close the lid, and cook for 4 to 5 minutes for Medium and 6 for
Well. Baste with butter and flip to the other side. Close the lid and
cook on the second side for 5 minutes for Medium and 6 for Well. Baste
with butter.

Remove from the heat and brush with the thyme bundle and enjoy.

Fabulous! Rating A Major

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Copyright 2008 By Punchin International. All Rights Reserved

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JACK JONES CELEBRATES HIS 50TH ANNIVERSARY IN SHOW BUSINESS

JACK JONES CELEBRATES HIS 50TH ANNIVERSARY
IN SHOW BUSINESS WITH A LIMITED EXCLUSIVE
OAK ROOM ENGAGEMENT SEPTEMBER 9-20

The Algonquin is delighted that double Grammy Award winning vocalist Jack Jones has selected the Oak Room to celebrate his landmark 50th anniversary in show business. In a limited exclusive engagement September 9-20, for ten shows only-at 9 pm Tuesdays through Saturdays-Jack will offer classic renditions of the timeless standards that have made him an international superstar in the age of rock and hip-hop.

Musical Director/Pianist is Jeff Colella, with Chris Colangelo on bass and Kendall Kay on drums. There is a $75 cover charge per person plus a $30 minimum or $70 prix fixe dinner (dinner is required Thursday-Saturday, with seating 7-7:30). Reservations: (212) 419-9331 or bmcgurn@algonquinhotel.com.

Born in Hollywood to singer/movie star Allan Jones and actress Irene Hervey, Jack attended University High School in Los Angeles while also studying drama and voice privately. When his friend Nancy Sinatra invited her father to sing in the school’s auditorium, the experience left an indelible mark that helped shape Jack’s career. He made his professional debut at 19 as part of his father’s Las Vegas act and soon hereafter signed a recording contract that produced his first hit, “This Could Be The Start of Something Big.” His two Grammys were for the singles “Lollipops and Roses ” and “Wives and Lovers.” With more than 50 recorded albums, 17 of which made Billboard’s Top 20, Jack’s credits include guest performances at Carnegie Hall, the Kennedy Center and the White House, as well as international tours. His musical theatre work includes starring roles in “Guys and Dolls,” “South Pacific,” “Pajama Game” and “Man of La Mancha.” He recorded the theme songs for the film Love With A Proper Stranger and the hit TV show, “The Love Boat.”

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Abercrombie & Kent and David Rosengarten Present the culinary pleasures of Hong Kong

Abercrombie & Kent and David Rosengarten Present the culinary pleasures of Hong Kong

Join Abercrombie & Kent and food and wine expert David Rosengarten on Southward from the Peak: Hong Kong to Bora Bora by Private Jet (December 27, 2008 – January 19, 2009), for a personal introduction to the culinary pleasures of Hong Kong. Learn to identify the specialties of local food markets, appreciate the details that differentiate regional cuisines and celebrate the New Year with a dinner meticulously planned out by David Rosengarten.

Your epicurean adventure begins on a luxuriously appointed 757-200ER in the skies between Seattle and Japan, where an on-board discussion introduces you to the varied cuisines you will encounter during your journey through the Pacific. With just 52 privileged guests (instead of the 186 most airlines carry) there will be plenty of time for leisurely conversations with David over dinner or drinks in the Sky Lounge.
Discover why meals are celebrated events in China as you ring in the New Year with a private New Year’s Eve dinner hosted by David Rosengarten.

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