There were no roadblocks or detours when Chef Todd English prepared the menu for the NASCAR Evening Series at Olives. Everyone was talking about the food, and whatever everyone kept saying, was right. Divya, Caroline and I made our way in from the cold. They switched their walking flats in the lobby to put on heels. A woman's gotta' do what a woman's gotta' do. Olives was full of well-dressed, well-built men in suits with women donning cocktail dresses at their side.
I don't remember if we said two words to each other; we headed straight for the food. Wind blown and hungry, the comfort of a classic truffles mac and cheese was just what I needed. Mushroom gravy, a lean roast, creamed spinach, and potato gratin created a twist on Southern comfort. Simple foods are becoming luxurious again, take what you know and dress it up. Nothing replaces the warmth of comfort food, I felt like I was the pig in a blanket.
Then came the drinks, a concoction of sherry, brandy, and was it rum? Something strong with a saturated cherry at the bottom is what I remember. Servers carried flat breads, tuna tartare, and stylish tater-tots. How did they know to come to the three ladies chowing down in the corner first? Or was it a coincidence we sat so close to the food bar?
The company was nice, but the room was crowded. Couples fought for seats and everyone seemed to be looking for someone or something else at the other end of the room. A speech was made, we are thankful for NASCAR and good food, and Chef's like Todd with delicious restaurants like Olives.
I circled around the slatted booths to the paella fit for an army. To me paella is a little feast of shellfish heaven, so this was a treat. It was hot and filling in a few bites, with plump shrimp and lobster stuffed tails. The flavor was nice, though I wanted a bit more spice, and a little more texture. Everything else had been so perfect. While I fussed around trying to figure out how much time went into the giant batch of paella, Divya and Caroline were catching up with Todd. I missed an opportunity for a behind the burner photo shoot, next time.
The highlight was the green apple sorbet. I am ashamed to say my mouth has missed this dessert, I never knew the impact of its absence until last night. I squeezed the last bits out of the cardboard cup, trying to be polite and refrain from licking the bottom. It was crisp, sour, sweet and extremely satisfying. I would have savored more but we were pressed for time, another restaurant opening to go to and I was still trying to figure out how I would explain my loss of appetite to my dinner date. The three of us revolved out the doors like we came in, but this time with stomachs warm and full and our signed cookbooks in hand.
Molly McDonough
Olives
at the W Hotel
201 Park Avenue South
New York, NY 10003
212.353.8345
I woke up this morning with the all too familiar hazy consciousness, a scratchy throat begging for water, and a nose that was too congested to breathe out of. My first thought was, "No, I can't be sick!" However, in the end I had to resign myself to the fact that I wouldn't be heading into the office today; I could hardly lift my head from my pillow. The common cold cocktail of NyQuil, Sudafed, and Aleve didn't do much to relieve any kind of pain; although, the honey tea and ginger soothed my throat for a sweet, split second.
Doctors and parents all tell you, "Drink a lot of liquids," when you're sick. Sure I can follow the prescription, but I need to eat! While digestion of food does take quite a bit of energy from your body, the nutrients and minerals present in food are necessary remedies to any common cold or flu. Sticking to liquids like chicken soup has always been a dose of domestic medicine. The gelatin in the chicken stock boosts the immune system while the garlic, onion, and other vegetables provide important, helpful nutrients. But who wants chicken soup for breakfast, lunch, and dinner?
When you're running a fever, can't breathe, and have a coughing fit every other minute, the last thing you want to do is be in the kitchen whipping up a culinary delight, especially when your tastebuds are too dead to enjoy any flavors. Meals when you're sick are all about convenience. Simplicity is the key. Go back to your childhood days of peanut butter and jelly or grilled cheese sandwiches. Pasta, rice, and beans can be made quickly and painlessly. Breakfast foods like eggs and oatmeal are a good choice as well. Most importantly, avoid overly salty foods, or those high in sugar. Opt for vegetable juice rather than fruit juice, as most are high in sugar content. In the case that you are too ill (or lazy) to cook anything, keep your favorite takeout menu handy and let someone else do the work.
The importance of liquid intake is not a myth so stay hydrated. Tea is always a good idea, and can be spiced up with lemon or honey for a better flavor. For sore throats, I've found the best remedy to be a Hot Toddy: Whiskey, honey, lemon juice, water, and cloves. For a slight and more interesting variation, have a Tea Toddy. Lemon Verbena tea is the perfect choice as it bolsters the nervous system, aids digestion, and reduces fevers.
In the end, hopefully you have someone to cook for you, or you may be eating a microwavable Lean Cuisine. If not, have another Tea Toddy, and get some sleep.
Chocolate always makes a sweet gift, but when I received a beautiful Aztec Hot Chocolate tin set (See Featured Promotions) a few years ago from MarieBelle, my appreciation for one of my favorite beverages reached a new level. The gift boxes are classy enough to contain jewels, I knew I was in for a unique experience as soon as I saw it. Conceived by Maribel Lieberman, MarieBelle chocolates, confections, tea and coffees combine quality and beauty and they taste as good as they look.
MarieBelle's famous Aztec Hot Chocolate is different from traditional hot cocoa. It is made from the richest single origin Colombian Cocoa (60-70%) and is made with pure chocolate, rather than simply alkalized cocoa powder-- which is the main ingredient in mass produced hot cocoa. This divinely decadent yet simple to prepare beverage is available in four flavors: Aztec (60% cacao), Dark (70% cacao), Cafe Negro (Coffee), and Spicy (cinnamon, nutmeg and chipotle). The package is special, but what is inside is even more unique.
Within a few days I went to MarieBelle's Cacao Bar and Tea Salon in SoHo to see what other great products I could find. I didn't realize that the shop would be so gorgeous, a luxuriously designed chocolate paradise Marie Antoinette would approve of. Maribel Lieberman masterfully infused her background in design with her Chocolatier expertise to create chocolates that are truly little works of art. MarieBelle's luscious morsels are handmade with only the finest single-origin cacao. Using up to 72% cacao beans, these high concentrations result in a rich, complex flavor not commonly found. Exotic flavors are continuously being added to the line; fans now choose from 27 flavors, including Earl Grey Tea, Saffron, Spices, Cardamom, Lemon and Hazelnut. Creatively named to note the original images, each chocolate tastes even better than it looks.
The elegant blue and brown packaging tied with a perfectly turned brown ribbon oozes chocolate haute couture. The prefect gift to show sophistication and style, I have proudly given it on many occasions. I took MarieBelle chocolate boxes to the Middle East to present to my hostess, and also gave the tea set as a house gift to a distinguished American businessman on the Upper East Side. The enthusiasm from my diverse group of recipients has always been genuine and unparalleled to the reaction from other gifts I've given in the past.
Like her chocolates, Maribel Lieberman epitomizes style. Having been a fan of hers for a long time, when I met with her I was taken by how fashionable she looked when she descended upon the room. Secretly hoping she would notice my new Proenza Schouler shoes and I was dying to know if her jacket was from Lanvin's fall collection, but I kept my mouth shut so we could focus on the chocolate. She explained how to pair wine with chocolate, use her hot chocolate for summer cocktails, and how to make pudding with leftovers. Maribel used an old fashioned stove to work her magic and the result was a warm, thick, creamy chocolate drink that brought decadence to a new level. MarieBelle allows you to savor the highest quality luxury chocolates with style.
Caroline Alexa McBride
Mariebelle
484 Broome Street
New York, NY 10013
212.925.6999
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