#carpacchio

[jagar-tharns]

it peeves me off when people think the Subjects in Dante Et Vergil are dante and Vergil. Nah son the homoerotic duel is between Carpacchio and Gianni Shicchi. Dante and Vergil are in the back watching in horror

[culinary-institute-of-america]

Plated desserts #repost from @dgonzo392 in the Baking & Pastry program at our #CIASanAntonio campus - "First pic: Banana carpacchio. Second pic: strawberry gratin with strawberry sorbet, almond dacquoise, marscapone mousse, strawberry compote, and grand mariner/white Zinfandel sabayon." • • #proud2bcia #studentchefs #pastryarts #pastryschool #pastrychef #pastrycheflife #theculinaryinstituteofamerica #carpacchio #gratine #dessert #plateddesserts #baking #culinaryschool #culinaryarts (at The Culinary Institute of America - San Antonio) https://www.instagram.com/p/BvNF21sABu8/?utm_source=ig_tumblr_share&igshid=175zaarnhq4s9

[thbiedermann]

Carpacchio vom Rinderherz

Sehr lecker Ein Gericht mit einer rohen Zutat. Nicht jedermanns Sache. Für das Carpacchio verwende ich kein Rinderfilet, sondern Rinderherz. Rinderherz ist ein fester, kompakter Muskel, ist sehr schmackhaft und kann durchaus auch für ein Carpacchio verwendet werden.  

[harleybergo]

E a sexta chegou!! #carpacchio #abobrina (em Jaboticabal)

[pithyorangecurd]

One of my favorite dishes is venizen carpacchio. Served in a bed of arugula with a horseradish aoili dressed in crispy shallots. As i gently olace each bite onto my waiting quivering tongue. With a staple puller.

I use my free hand to caress a piece of chainmail, which has been chilled to a perfect 46 degrees. And in order to maximize the sensations of this exquisite dish I set afire my own hair. Wafting the aromatic smoke in my eyes. I cry, and I cry, as I withhold from actually chewing on the meat. I hold it on the edge of my mouth wanting to extend the anticipation.

Earl 🥵🥵🥵🥵

[steveviscuso]

Some of the best #appetizers I've ever eaten- - #hamachi #carpacchio , #hokkaido #scallops , #loadedpotatoes all locally sourced. But the best was the tomatoes! (at Grand Wailea)

[gabuex]

Episode 1178: Yurius Calmed Down

Translator Notes:

An ice house was a building in which ice was stored during winter, commonly used most often for food storage during warmer months.  Obviously, the advent of the refrigerator and freezer made such a thing obsolete.

Carpacchio is an Italian appetizer with raw meat as its base.

Finally, Episode 724, mentioned in the comic, can be found here.

[ericandamandainthemediterranean]

Spent the afternoon wandering around Pollonia, eating Greek cheese and seabass carpacchio, wine tasting, and admiring the bay of the quaint town.

[rezepte2019]

Bunte Bete Carpaccio mit Hüttenkäse und Haselnüssen

https://womenshoes1.tk/wp-content/uploads/2019/05/486d74b9ba03bd2f7d94abc4df6374cc.jpg Click Here More Details https://womenshoes1.tk/bunte-bete-carpaccio-mit-huttenkase-und-haselnussen/

Bunte Bete Carpacchio mit Hüttenkäse und Haselnüssen – #buntebete #buntebetecarpacchio #rotebete #carpacchio #vegetarisch #vegetarischevorspeise #vorspeise #winterrezept

Source by geschmackswolke

Click Here More Details https://womenshoes1.tk/bunte-bete-carpaccio-mit-huttenkase-und-haselnussen/

[billandmaresbigadventure]

In Italia, it is all about the food. Think we are fitting in! Veal chops with porchini mushroom sauce, Bill’s speciality and my favourite.

Dinner on terrace, Bill and Den’s last night with us.

Lunch at Simbiosi (thanks Den and Bill!) in Florence. Meeting up one last time. 

Eating again...just the two of us. No, the food is not all one meal!

Beef carpacchio and fichi

Pollo(chicken) and porchini sauce. Will definitely miss fresh porchini mushrooms when we return home!

[thbiedermann]

Rinder-Carpacchio

Ein Convenience-Produkt. Feine, dünne Rindfleisch-Scheiben, angeordnet im Kreis, auf Folie, 2 Portionen pro Packung, tiefgefroren.

Aber ein gutes Produkt. Und da dieses Convenience-Produkt auch in der Gastronomie verwendet wird, kann man es durchaus kaufen, zubereiten und servieren.

Verfeinert wird es natürlich noch mit Salz, frisch gemahlenem Pfeffer, etwas Balsamico-Essig oder Crema di…

[ericomuro]

Brunching on Dungeness crab cocktail, carpacchio, sweet potato fries! 🌿🐟🦀🍟

[kaseyspeaks]

  Me and Del Monico’s Kitchen’s DK Baked Alaska

My Love for New York City & The Garment District

Having grown up in the metropolitan area, New York City was always my favorite place to be. While most of my childhood and teenage years were spent in the quiet and studious suburbs, Manhattan, unquestionably, became the source of all my inspiration. The city thrived of the most fashionable trends, most delicious food, and most exciting nightlife. It was no wonder why this world was so appealing to me.

Now, I want to highlight a specific area in Manhattan that fills me with such joy. One of the neighborhoods that is most near and dear to my heart is the Garment District. I worked at Lord & Taylor and Macy’s for about four years so I have lived, breathed, and walked a TON in this area. Fast forward to a couple years later, I have come back to visit this gem to revisit and explore the dining and nightlife yet one more time.

With this goal in mind, I set aside two fully-dedicated nights for just exploring the scene in the Garment District. I chose 4 venues that I have never been to before in order to give an honest and unbiased review of these highly-rated bars and restaurants. So, off we go!

Day 1 – Bar Moxy at the Moxy Hotel Times Square and Del Monico’s Kitchen:

Bar Moxy at the Moxy Hotel – 485 7th Avenue (at 36th St) New York NY 10018

If you’re looking for a chic and cozy area to sip on fancy cocktails, do your work, and even play pool, look no further than Bar Moxy at the Moxy Hotel. The lighting is super relaxing, giving off a sunset kind of glow and the staff would always greet me with a smile. I ordered the Simply Spritzed cocktail which is made of sparkling wine, aperol, and thyme. It was exquisite and I really enjoyed every sip of it. This place would be perfect for a happy hour or casual business meeting.

Also, do you see this amazing bear art on this wall that is super Instagram-able? Checkmark in the box for me!

View Bar Moxy‘s drink menu [HERE] and bites menu [HERE]

Del Monico’s Kitchen – 207 W 36th St, New York, NY 10001

Scallop Risotto

Del Monico’s Kitchen DK Baked Alaska

Del Monico’s Kitchen DK Baked Alaska

Next up for the night was Del Monico’s Kitchen. I wasn’t too hungry so I just ordered a special starter of Scallop Risotto. And my – was it scrumptious! The risotto was a beautiful texture and the sauce was a light cream that was delicious and not too overpowering so you could appreciate the savory taste of the scallops. I paired my light seafood plate with the perfect Pinot Grigio that the waiter recommended. I will definitely have to come back and try some of the steaks!

As I was about to pick up the check, I ran into the COO of Del Monico’s who had just sent over the restaurant’s famous DK Baked Alaska. I was just one spoonful in, and I was immediately hooked. Made of chocolate sponge, vanilla ice cream, and crispy chocolate praline, this dessert is one NOT to miss. According to the COO, the Baked Alaska has been on Del Monico’s menu for over a century since their opening in 1837. Wowza!

See the rest of Del Monico’s menu [HERE]

Day 2 – Isakaya Mew and Monarch Rooftop Bar

Isakaya Mew – Basement – 53 W 35th St, New York, NY 10001

I absolutely love Japanese cuisine, so I could not leave the Garment District without trying me some sushi! And to my delightful surprise, this restaurant was filled with vintage-inspired décor ranging from old televisions with antennae to typewriters to an old Singer sewing machine. Located in the basement of a building, there was a definite hole-in-the-wall vibe. It felt like this restaurant was a modern dining speakeasy in which only foodies were recommended to go to by word-of-mouth.

Now, making a segue (did you know this word was spelled like this?) to the food! I would recommend coming here with a group of friends because of the variety of small dishes, and if you’re hungry, you’ll just want to eat about everything. I came here with my photographer and his friend and there was definitely enough food to go around with 8 dishes (but of course, I still wanted more).

Yellowtail Carpacchio

Salmon Sashimi Tacos

Kimchi Cream Ramen (in focus on right)

My two favorites were the fusion small plates: the Kimichi Cream Udon and the Salmon Sashimi Tacos. These two dishes are an absolute MUST HAVE when you visit here. The Kimchi Cream Udon was like a concoction made by a Korean, Japanese, and Italian chef – I’ve never had anything like it. It was slightly spicy and sour like Kimchi, but the cream balanced it out like a homemade alfredo sauce hugging the Udon. The Salmon Sashimi Tacos was also a great fusion dish as the fresh salmon was topped with soft guacamole, all held together with a crunch of a waffle shell. The play on textures in this dish were wonderful.

If you want chill vibes, good food, and you have a group of friends to enjoy a multitude of plates, come here!

Me smiling at the Kimchi Cream Udon

Me contemplating what I should get next 🙂

  Photographer, Robbie Bulilan, and friend

See the rest of Isakaya Mew’s dinner menu [HERE]

Monarch – 71 W 35th St. 18th Floor, New York, NY 10001

Me kickin’ it with whiskey on the rocks

Yuzu Sweet & Whiskey on the Rocks

Me on giant chair

Last and not least at the mere hours of 2AM, my friends and I made our way to the Monarch rooftop bar and indoor lounge. The contrast between the dimmed lounge and yellow lights by the bar areas gave off an almost smoky and sultry ambience that felt nonchalant. It was no wonder why I was compelled to get a whisky on the rocks to chill by the bar and get photographed. (My choice of drink was actually the Yuzu Sweet – made with Hendrick’s Gin, Plum Wine, Thai Basil, Yuzu, Lemongrass, & Lemon; but, the whiskey was so necessary for the photograph).

As I walked past the bar area, I was greeted by a much brighter room filled with giant chairs that could make anyone feel like a king or queen. This was the enclosed part of the rooftop that kept people warm on that windy night. Not too far away was the rooftop to the right. Although it was super chilly, the view of the Empire State Building was absolutely breathtaking that night. The Empire State Building that night was lit in rainbow colors, in honor of Australia’s vote to legalize same-sex marriage. I couldn’t have asked for a more perfect way to celebrate Manhattan that night.

See the rest of Monarch’s menu [HERE]

———————————————

And there you have it. My adventure through the neighborhood of the Garment District for 2 nights. It was so incredible to revisit this area with a different lens than when I used to solely work my 9-5 here. I was simply there to wine, dine, and have a good time with friends. So, thank you, Garment District for reinvigorating the eclectic food, style, and nightlife that I had always loved about New York City.

  Hope you guys enjoyed my blog post review! Until next time.

  Xoxo,

Kasey

  P.S. The Garment District is within walking distance of Penn Station and Port Authority, so this location is perfect for travelers visiting the city from New Jersey, Connecticut, or anywhere else within or near the tri-state area.

  Note: This blog post is in partnership with The Garment District.

  Shop my Garment District looks below!

Day 1 – Bar Moxy & Del Monico’s Kitchen

Tank: Shop [here] [here] Blazer: Shop [here] [here] Leggings: Shop [here] [here] [here] Bracelet: Shop exact [here], similar [here] Boots: Shop exact [here]

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Day 2 – Isakaya Mew & Monarch Rooftop (Shop 3 ways below!)

Jacket: Shop exact [here] and similar [here] [here] Top: Shop [here] [here] [here] Jeans: Shop [here] [here] [here] Boots: Shop similar [here] [here] [here]

Bag: Shop [here] [here] [here]

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4 Must Try Restaurants and Bars in the Garment District My Love for New York City & The Garment District Having grown up in the metropolitan area, New York City was always my favorite place to be.

[hotspotjes]

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DÉ LEKKERSTE CARPACCHIO VAN DE STAD

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Voor je favoriete stukje vlees bezoek je Vleeschcafé Meat aan de Haringvliet in Rotterdam. Deze jonge zaak legt de focus op kwaliteitsvlees en laat daarmee je ogen wegdraaien van genot. Meat serveert haar gasten vlees met een verhaal.

Toen Marcel de kans kreeg om de klassieke vleesgerechten terug te brengen in een zogenoemd ‘vleeschcafé’, nam hij deze met beide handen aan. Marcel wil zijn gasten ‘echt’ vlees laten proeven. Dit is vlees van een hoge kwaliteit en vlees waarvan men het verhaal achter het dier weet. Wat er zo fijn is aan Meat, is dat het personeel je werkelijk alles kan vertellen over het stukje vlees dat op jouw bordje ligt.

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Het uiterlijk van de zaak is echt typerend voor een ‘vleeschcafé’. Zodra je naar binnen loopt, weet je meteen wat je te verwachten staat. De zaak is warm ingericht en er hangt een ongedwongen sfeer. Je kunt er plaats nemen aan de bar en in de zomer kun je heerlijk buiten op hun enorme terras zitten luieren voor wat casual dining. De zaak heeft een plekje in de Oude Haven aan het water. Eén van de gezelligste buurten in Rotterdam vinden wij!

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Qua eten zit je hier perfect. Wat wij erg opvallend vonden aan Meat, is de carpaccio. De carpaccio wordt namelijk dikker gesneden dan dat je gewend bent. Dit is omdat Meat het belangrijk vindt dat je ‘echt’ vlees proeft. Al het vlees komt altijd(!) bij de slager Nice to Meat vandaan. Bij deze slager wordt er nauwlettend in de gaten gehouden waar de dieren vandaan komen, wat ze te eten kregen, wat de gezondheid van de dieren was etc. Vlees van kwaliteit én met een verhaal verzekerd!

Meat is het hoogtepuntje van de Oude Haven. Kwaliteit, ouderwetse gezelligheid en een lekker plekje aan het water. Meesterlijk!

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Website: meat-rotterdam.nl Adres: Haringvliet 635-637

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#meatrotterdam #food #dinner #restaurant #hotspot #vlees #beaf #oudehaven DÉ LEKKERSTE CARPACCHIO VAN DE STAD Voor je favoriete stukje vlees bezoek je Vleeschcafé Meat aan de Haringvliet in Rotterdam.

[cfiedler]

Jakobsmuschel-Carpacchio

Hier eine feine, köstliche Vorspeise, wenn man das Glück hat, ganz frische Jakobsmuscheln zu bekommen. 

Die Muscheln ganz kurz in den TK, auf keinen Fall durchfrieren lassen sondern nur gut kalt und fest werden lassen, so dass man sie mit einem scharfen Messer vorsichtig in dünne Scheiben schneiden kann.

In einer Pfanne aus Butter, frischem Limettensaft, etwas kleingehacktem ‘Buddhafinger’ und etwas Zitronenmarmelade (ein weiterer Grund, regelmässig nach Frankreich zu fahren :)) ein Sößchen kochen und das ausgekratzte Mark einer Vanilleschote dazu geben. Wenn es zu sauer geworden sein sollte, kann man auch noch etas frischgepressten Orangensaft dazugeben. evtl. salzen und pfeffern und lauwarm über die Muscheln geben.

Zusätzlich kann man etwas kleingehackten Ruccolasalat mit Creme di Balsamico Zitrone und etwas Olivenöl.Zitronen-Vinagrette dazu reichen.

Oder ebenfalls saulecker und einfach: Chicorée in Streifen schneiden und scharf anbraten. Etwas von der Muschelmarinade dazugeben und lauwarm zusammen mit den Muscheln servieren.

[talkinsnack]

Summer Squash Carpaccio with Ricotta

1 yellow squash

1 zucchini

1 patty pan squash

2 tablespoons of toasted pine nuts

5-6 fresh basil leaves

1 sprig of parsley

1/2 lemon, juiced

extra virgin olive oil, about 2 tablespoons

parmesan cheese

1 cup ricotta, homemade or store bought

fleur de sel

freshly cracked black pepper

This is such a good summer dish. It’s light, fast to make, pretty looking, and goes well with so many main dishes. Whether it be pasta, steak, fish, you’re good to go with this side dish. 

Serves 6-8

Using a knife or mandolin slicer, slice the squashes thinly. Lay the slices of squash on a large tray or plate. Season with some fleur de del and pepper. Set aside.

Mince the basil and parsley together. In a small bowl whisk together the lemon juice, herbs, and olive oil. Season with salt and pepper

Drizzle the dressing on top of the squash carpaccio. Sprinkle on the pine nuts, and add some shavings of parmesan cheese. Add more lemon juice, and or olive oil if desired.

Serve with a bowl of ricotta that’s topped with salt, freshly cracked pepper, and a drizzle of olive oil. You can also dollop the ricotta on top of the squash carpaccio.

*note: I only used the whole patty pan squash, and half of the zucchini and yellow squash in these photos which would serve about 4 people. You can always reserve the rest of the squashes for another time.