Last night, I ventured up to Port Chester, NY to dine at Tarry Lodge. Believe me when I say this: it was worth the trip. I've got to give credit to Mario Batali, Joe Bastianich, Nancy Seltzer, and Chef Andy Nusser for working up some serious magic in this 102-year-old historic building. If I was given two words to describe my experience at Tarry Lodge, I would say "well executed." The sommelier was incredibly knowledgeable about the overwhelming wine list, and she helped me pick a fruit forward Super Tuscan. My waiter described each selection, and I was contemplating with precision and accuracy. Better yet, the flavors surpassed his descriptions! Since I'm used to ordering for an army, I chose an array of antipasti coupled with pizza, salad, pasta, and meat. The octopus appetizer was cooked to perfection; soft and buttery, without being rubbery, but I could have lived without the potatoes that accompanied the octopus. Quattro formaggi with grilled eggplant pizza had too much cheese on it, but I'm not complaining! The pappardelle bolognese was rich but worth every bite. Overall, the menu is on the heavy side, which makes me wonder what Joe Bastianich eats at his own restaurant?! I saw him on Wednesday night after a long time and he's less than half his original size. His marathon training has made his pounds melt away.
I've been trying to figure out a way to give you all a taste of this journey. Not only the delicious flavors of the dishes but also a taste of the hard work, dedication, and energy that has gone into building this company.
Behind the Burner was one woman's dream until an entire team came together to make it a reality. I can't begin to express my gratitude towards these people.
Late nights at the office ordering cheeseburgers (and cheese fries for me because I think everything tastes better with cheese), drinking wine at 9am because that was the only time a particular chef would shoot, taking many funny and adventurous subway rides across the City, and much much more.
Today, Jamie told me "You know I've been working hard when my nails look like this!" Sorry, Jamie and Molly for the rugged nails above. Maybe a manicure after launch?
Thank you all for visiting this page and paying homage to the team that has been up around the clock to bring you culinary secrets that sizzle.
Divya's "culinary company" idea brewed for some time until one fateful night when she pointedly defined her epicurean vision as we happily sipped Bellinis at Downtown Cipriani, my home away from home. Within days of her epiphany, our favorite venture capitalist set the plan in motion, formed the company and asked me to join her. Loving all things culinary, I quickly jumped on board full time, confident that every project Divya puts her hands on is destined to be a success.
After years of befriending the talented men and women who rule the gastronomic scene, we are thrilled to serve you their culinary secrets!
Working with my closest friend on a gourmet endeavor that we are both so passionate about is a delicious adventure. Many stories for later...
Today, I'd like to welcome you to the Behind the Burner community, where we'll keep you warm even as the leaves change and the air chills.
Food and drinks are best enjoyed with family and friends; who better than you to join us on our gastronomic journey through New York City's hottest kitchens?
We invite each and every one of you to come along for a virtual ride as we visit the most eclectic, authentic, and interesting places that have shaped our culinary lives. We've hand selected culinary masters to teach us their best tips, tricks and techniques. After they serve you their secrets, you'll have the exclusive opportunity to purchase special ingredients featured in each recipe--at membership prices with membership privileges.
From tea to truffles, pinot noir to pinot grigio, we've got it covered. Fasten your seat belts, this is going to be one tasty trip.
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