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Friday, February 13, 2009

New Burger at Perry St

Valentine's Day is tomorrow and what better way to warm your heart than to fill it with the delicious cholesterol from a juicy beef burger?! Today Frank Bruni wrote about his dissatisfaction with Corner Bistro's burger calling it "flabby" with a "dull flavor". Well Frankie, don't give up on the West Village just yet. Perry St has got a burger on the menu now. My husband has been wanting to do a burger at the P for as long as I can remember. A home, we rotate our favorite meals and Erik's "perfect burgers" are number one on the rotation. I like mine medium-well, melted white American cheese, pickle chips, ketchup, and bacon. MMM.


In honor of the new Perry St burger, I'd like to share a poem completely dedicated to the classic American hamburger written by Perry St's very own Nick Curtin the cook.



I Sing the Burger Electric

1
I sing the Burger Electric
As the armies of moo consume me and I consume them,
They will not let me go until I admit defeat,
I see myself fall to the hordes of Red Meat, and yet continue to masticate, mixing flesh
with condiments.
Why am I so drawn to adorning the deceased with the Ketchup of the gods?
And if I do defile the dead so, what is to stop me from flinging mustard into the faces of
the living?
And if the Ketchup does not complete my Burger?
And if my Burger does not feel complete without the blessing of Heinz?

2
The love of the medium-rare vanquishes all, and the Burger vanquishes all,
That of the ground chuck is perfect, and that of the flaming grill is perfect.
That of the Burger is perfection, the taste not only appearing in the meat,
It is in the tomato, pickles and lettuce also,
It is in the golden fries which so decorate the wasteland outside the world of the Burger,
The strong juices which flow down the chins of the average consumer,
Leaving 4 out of 5 doctors wondering why America has such high cholesterol.
The 5th doctor kowtows to ground meat between appointments.
The fragrance which drifts slowly through cities, weaving its way through every house,
Wandering into the nostrils of the young, taunting the willpower of the old, and
Laughing at the middle-aged,
The Burger lies naked on the grill, as the fries dive headfirst into a lake of oil, seen as
They swim through the yellow, and roll about in the great vat, manned by a
High school drop-out, arms scarred from oil burns,
The heaves which echo from the fat man’s throat as his teeth penetrate the bun,
Sesame seeds dropping onto wax paper beneath his chin,
Teenagers, College students, the depressed, the lonely, the hungry,
The Cows let out a melodic moo, calling all from the streets into the small diners,
Meeting a guy named Vinnie who would love to make you a Burger,
Provided you enjoy your Burger with the physical properties of a charcoal briquette,
But you consume anyway, so that the mooing will cease,
The greatest of cow consumers are different people than the rest of the world, their saliva
Having been replaced long ago in exchange for milk,
Their loins growing hot at the sight of the girl behind the butcher’s counter, searching for
the Meat of choice,
The recipes were discarded long ago, replaced by experimentation and finally finesse,
Finding the perfect Burger,
The ground Filet, the salad herbs, gently placed on a Portuguese sweet roll, surrounded
By seared potato minions, determined to discover the secret of the beef,
Only to find, that to truly know means to meet a grisly end at the teeth of a connoisseur,
Martyrs in the name of potato,
As the Burger stands triumphant, knowing its place in society, the king of fast food,
The strangest of quality meals, it remains on its throne of bread, awaiting a beautiful end, promised to so few.

3
But we must not forget the other players in the masterpiece we know as Burger,
The grill, flames passionately licking the edges of the beef, conquering the evil of e-coli
To pave the way for charcoaled goodness,
The waitress, wearing a tight black number, balancing your meal delicately on her arm in
A true attempt to earn her tip,
The grill master, the bulk food supplier, the dishwasher, the farmer, his wife who insisted
They send some cows to the meat factory because she needed a new sewing machine,
All instrumental in composing the delicate orchestra which sends your taste buds into a
Dancing frenzy as the flavor crescendos with a burst of juice, never just piano,
Never just forte, the Burger is rife with dynamic,
But be warned, for the Burger is a delicate instrument,
I see it defiled by the hordes of pork and I am disgusted, for the beef is not to be touched
By the Piglets of pestilence, for the beef shall stand alone, and though the pork is
Good and tempting, resist the double Burger with bacon,
The devil’s meal, the conqueror of the cardiovascular challenged, two meats are not
Better than one.

4
O my Burger! I dare not leave you for the likes of healthier foods, though I know it must
One day be so.
Until then, O Burger, may you aid me as you have aided the others,
The lost, the hungry, the confused, the lonely, the desperate, the happy, the rich, the poor,
The lovers, the haters, the doers, the living, the dying,
May you bring them to the place which they seek, whether it be satisfaction of the
stomach and tongue, or Nirvana so they seat themselves next to Buddha and boast
of an enlightenment found through the simplest of animals, or just a place far
from our world of temptation and reality television,
O say these are not the flavors and smells of the Burger alone, but of a culmination of
Many lives, meeting at your plate to bring you happiness unmatched,
O say these are bliss in a beef package!
Does anyone know which well-known poem this one mirrors? Between the genius of us all, I'm sure someone knows.
DCW_NYC
-Hilary-

Wednesday, February 11, 2009

Almost As Good As a Chef

James, 31


Time Out just came out with there "Singles" issue so if you're looking for love in NYC, have a look. Time Out says that these fellas are worthy of a date. I can't speak for all the singles, (there are over 100) but I know James. And James is a 10. As Jean-Georges's director of restaurant services, James works all of JG's eateries and I've been lucky enough to run into James at Spice Market, Matsugen, and of course my main squeeze: Perry St.

James is always dressed to the nines and treats me like I'm part of the family every time I step into JG establishment. The perfect balance of pleasant conversation and privacy during my meal. But don't take my word for it. If this gentleman seems to be your type-email him yourself. jamesl@tonypersonals.com

DCW_NYC
-Hilary-

Tuesday, February 10, 2009

Desperate Chefs' Wives Sans Me?



















































Way back when in October 2007, there was an article written about the wives. Page Six magazine did a little spread that was springboard from this blog. I've always had the magazine, but I'm only now deciding to share it with you. It was my first press about the blog and this little blog baby was only a few months old. I was still writing anonymously at the time and when Valerie Stivers-Isakova decided to interview me I was thrilled. BUT since I was writing anonymously I couldn't reveal my name or participate in this amazing photo shoot. The two-page spread had stunning wives all dressed up in evening wear. When the article was written I had no idea there was going to be any photos. Boy, was I shocked when I rushed to the newsstand that brisk Sunday morning.

Click each picture to see the full photo and article pages.

Looking back on it now, I'm so happy the article was written. It was in the infancy of the blog and I would have much more interesting things to say now, but I think it was a glimpse of things to come. Maybe I'll get a photo shoot with all of you! I'm not sure, but I get the sense that the women in this article don't read my blog. Who's missing out now?

From left: -Meredith Davies, dating Harold Dieterle from Top Chef 1
-Margaret Zakarian, married to Geoffrey Zakarian
-Anna Caputo, married to Michael Psilakis
-Gwen Hyman, married to Andrew Carmellini
-Gate Hailie Maya "Maya", dating Marcus Samuelsson, and I've met Maya-she's even more stunning than that picture and just as friendly as can be.

DCW_NYC
-Hilary-

Monday, February 9, 2009

The Reverse Effect

Just leave me alone. Did I just say that?


As you all know very well, chefs work a tremendous amount of time each week. And as far as my life goes I see my chef for about an hour when he gets home from work sometime after midnight each night. That is, with the exception of Sundays and Mondays. We spend Sundays together doing any number of normal semi-newly-wed activities. We see movies, go grocery shipping, get haircuts (we have the same hairdresser), eat brunch in the city, eat burgers local, go to the mall, walk the waterfront, and so on and so forth. Then Monday comes.

Most of the time I have fabulous Mondays. I get through my work day knowing that Erik is at home waiting for me. Such a treat! When I get home we might make dinner together, go out to eat, or even go ice skating across the street.

Some Mondays are awful! Keep in mind I spend Tuesday through Saturday alone. I come home, check my emails, blog, read, grade papers, make dinner, make my lunch for the next day, shower, watch some TV, make tea, facebook my brother, and a number of other solo activities. So once in a while when I come home on a Monday I just need some "me" time. I want to check my emails and change out of my teacher clothes and just do my own thing. But the chef is over hollering from the couch that he wants to go out to dinner. Well, keep in mind I'm staring at the bag of empty Chinese food containers by the door. So he woke up at 4, ordered Chinese food and now he wants to go out to eat. Come on! Oh yeah, he ran the dishwasher. Amazing. He didn't clean the bathroom because he said it doesn't need it. Really? It's a bathroom! Home to poo, pee, earwax, and slime in the sink. I'm pretty sure it should be cleaned every week-at the very least. But what do I know.

Needless to say, today was one of those Mondays. I don't know what to do. We've been arguing ever since I got home and just can't seem to shake it. So I was honest and said I need to spend the rest of the night alone. Well, that was easy when I was taking a shower and now writing this blog. But now I'm bored and he's hogging the good TV playing a video game.

Am I terrible? I know my time is limited with my chef. I appreciate the moments we spend together, I do. But he's kind of being a jerk today. And I know I am too. But at least I admitted it. I know why I'm cranky. I came home aready pretty tired and on top of that, for an hour we just yammered on about what we wanted to do tonight. Every time he suggested something and I agreed he'd change his mind and say, "Never mind, I don't want to do that now."

So it's 6:30 now and I'm wrapping up this blog post thinking it's going to be a long night.

DCW_NYC
-Hilary-

Saturday, February 7, 2009

Italy!

I am lucky enough to be married to a chef who does get a couple weeks off each year. For the past three years Erik and I have gone away during the spring and this year we're off to Italy! We've been saving for the last 12 months and the vouchers we got coming from Costa Rica helped to send us overseas. We're landing in Milan mid-April then driving/railing around from Milan to Florence, Parma, and Venice. Hopefully we'll also end up in some small towns and authentic Italian restaurants.

Erik went once with his parents for the big millennium. Remember that? But this will be my first time. I'm looking forward to warm pasta, salty cheeses, Earthy wine, and one of a kind handbags.

Anyone who's been to Italy is encouraged to let me know any travelers pointers and tips. I'm really looking forward to this and I want it to be perfect!

DCW_NYC
-Hilary-

Friday, February 6, 2009

V-Day, D-Day

The biggest BS holiday is quickly approaching us. You know it because as a chef wife, you may have experienced this holiday in another lifetime, years before your chef was a chef. Restaurants are packed with love birds and lust birds alike dining over Valentine themed entrees and creme brulee in heart shaped dishes. If I sound bitter, it's because I am. Why can't I go out on the 14th and looks longingly into my husband's eyes sharing a heart-shaped box of cheap chocolates? Oh yeah, because he'll be deep in the layers of Perry St making all the deuces happy.

But I've accepted my fate, really I hate. Besides, it's now an excuse to save money for our trip to Italy this spring. In the Battes home, Valentine's Day doesn't exist this year. We're better off for it, too. Right?

DCW_NYC
-Hilary-

Tuesday, February 3, 2009

The Check's Been Taken Care Of

If you're a chef's wife you know that one major and often overlooked perk of the job is free food! Sometimes I eat at restaurants thinking I'll get a free drink or two taken off the menu and then the bill comes and I feel like an idiot. Then again sometimes you think no one notices you're eating there and all of the sudden you're leaving a tip on a ONE CENT check. Well, I've quickly learned not to expect anything.

I have to say that working for Jean-Georges has given Erik and I plenty of times to be thankful when we eat at JGV family restaurants. I mean, the guy's not flying me to Vancouver to try his new dishes or anything, but Jean-Georges takes care of his own. So what to do when the server comes to your table and says that the bill has been taken care of? Not only have they comp'd your meal, but they sent extra courses, wine, and dessert. And since I never carry more than six bucks in cash, I have to sheepishly ask the server to run a bill for 1 penny, then leave a debit tip on that.

How to tip? How much do you leave when there is no bill? How much do you leave when they send tons of extra courses? How much do you tip when the service was awful for that matter? I always worry that I don't tip enough. And now with the restaurant industry suffering in NYC I feel a need to tip even more since other people who aren't able to-aren't.

What do you do when the check comes? Check out my new poll, too.

DCW_NYC
-Hilary-

Friday, January 30, 2009

The Anti-Kitchen


Gordon Ramsay knows how to run restaurants and make delicious food. And another thing he's good at: he is wonderful at getting the bottom of barrel wannabe-chefs to perform like monkeys on Hell's Kitchen. I can't believe the rag-tag group of food service employees that FOX managed to scrape out of the woodwork. Corporate buffet workers, food court cooks, catering cooks and even a cooking school teacher who never went to cooking school. These people are laughable and I love it!!!


Hell's kitchen is one of my most favorite cooking shows. It's totally outrageous and unreal, but Gordon Ramsay is such a jerk that it's like watching a rough horror film-you just can't turn away. Then I wonder if I should try out. I've got the look-whatever that is, I'm young and I'm married to a chef so I am clearly as unqualified as I need to be. But then again, I don't think I could take GR calling me a donkey and picking at my deepest insecurities.

Catch full episodes on the Hell's Kitchen website.

P.S. Restaurant week is pretty much over! My husband will return to a normal state of being now! I'd like to think he'll come home earlier and mumble less about burgers in his sleep-but I know not to hold my breath.

DCW_NYC

-Hilary-

Wednesday, January 28, 2009

Chef Mumbles

DB burger.


Around 5:23 I got the call from the branches of the phone tree at work saying that school was cancelled. Well this quick phone call must have triggered something in Erik because he was yammering on about a burger restaurant.

"Did she get your order?"

"Order, no that was S, there is no school today."

"Yeah, but did you place your order? We are in a burger joint, right?"

"NO! We are in our bedroom, it's 5:3o AM. No burgers."

"Yeah, we have to order the burgers. I know there are burgers here."

This non-conversation went on for about 10 minutes and I was fuming by the end. If I didn't have to get up for work, I wanted to sleep in as long as I could. I think this edition of chef mumbles was triggered by my husband's general love of burgers and our recent trip to 5 Guys in Hoboken. It's our new favorite burger place. And it's not even in our bedroom-they have locations all over.





DCW_NYC


-Hilary-

Sunday, January 25, 2009

Restaurant Games

I never realized how addicted I have become to the restaurant industry. Don't get me wrong, I'm grateful for the love I have of all things culinary. My non-hatred for restaurants, blogs, food shows, and NYC gossip has provided me with 50% of the tolerance I have for my chef. The other 50% comes from him being so fantastic. Anyways, when I have a bit of free time I find myself clicking on the games section of Yahoo and playing some sort of version of Cake Mania. I've run burger restaurants in space, sub shops on subway trains, and recently I've even served fish to penguins on an ice rink. When you've got a spare moment...haha...try some of these games and I bet you might even be better than you're chef. I know I am.

Burger Island 2

Cake Mania 3

Cooking Dash

Hot Dish 2

Cooking Academy

Go Go Gourmet

Delicious 2

The games have 60 minute free downloads, and paid versions as well. They are all pretty easy with levels that get faster and more intricate. Let me know if you play any!

DCW_NYC
-Hilary-