by Ashley Caputo
Tucked away inside of the Radisson Hotel in our neighboring town of New Rochelle, NoMa Social restaurant embodies all of the elements of a NYC hotspot without having to travel: excellent food, chic vibe and a sophisticated customer base.
NoMa (meaning North of Manhattan) Social creates an intimate setting for interactive dining and drinking experience, with live entertainment on the weekend along with a variety of celebrity events. Fortunately the HamletHub got a chance to sit down with the Executive Chef Bill Rosenberg for a private tasting of the Mediterranean infused menu with my favorite type of eating styles, small plates.
The shrimp plate was flavorful and zesty thanks to the hints of toasted garlic, marsala and chili flakes – perfect for anyone craving fish. Next was the Duck Confit – most of the time this type of meat can be oily, but it was cooked with enough flavors that it didn't have that typical taste. The best part was when the feta cheese melted as I mixed around the duck and mushrooms.
The Soprasada Tosta was not only rich in flavors that were quite different from each other, but it was also a beautiful display. The quail egg and avioli tasted excellent with the soprasda, with the egg yolk cooked just enough to create the perfect texture.
Last was one of the best cheese dishes I ever had, (and Robyn Santiago's, the publicist for NoMa, favorite), the Haloumi a la Plancha. I never had haloumi with a sweet topping like the black mission fig jam, which blended perfectly together. The texture of the cheese matched with the softness of the jam, topped with olive oil, was absolutely delicious.
Chef Rosenberg not only created tiny pieces of artwork with each dish, but was also able to combine a variety of ingredients and flavors that most people have never tried – and more importantly, everything tasted incredible. Those who have tried his food end up coming back for another taste, just like they did from his previous restaurant position.
Before joining NoMa Social, he was executive chef/owner for more than 10 years of F.I.S.H., Port Chester, New York, and because of his superior culinary skills he was able to bring his loyal clientele down to New Rochelle.
For those of you who have not yet had the chance to visit NoMa Social, I encourage you. It could quickly become your favorite spot to not only eat at but enjoy the company of others as it has such an inviting atmosphere about it.
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Weekly Chef and Menu Report: The Week of March 24, 2014
by Haley Willard
Source: The Daily Meal
NoMa Social introduces a new dinner menu with dishes such as “Octopus a La Plancha” with hot cherry peppers, red onions, and olives; “Hanger Steak Frittes,” sweet potato fries served over wilted greens with "wild Bill's chipotle ketchup;" and the “Rohan Duck Breast,” a maple glazed duck confit served with sweet potato hash and tart Michigan cherry sauce.
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by John Bruno Turiano
How to Achieve the Mysterious "Fifth Taste" via... Anchovies
How to use the infamous fish to improve salads, stews, and almost anything else.
Mention anchovies and it’s like you shouted “release the Kraken!”—people run screaming for their lives, faces contorted in disgust. The little oily buggers are feared seemingly as much as dentists, spiders, and the Grady daughters (click at your own risk).
How to use anchovies:
Granted, anchovies have the notorious reputation for being pungent, overly salty, intensely fishy and, perhaps most defaming of all, kinda squirmy. But most know them this way because the common American experience with anchovies is at your local pizza joint where the basest variety possible is used. Plus hot ovens distillate the fish’s saltiness.
But give these herring family members a chance—this irrational food phobia is depriving many palates the pleasure of experiencing a stellar example of the fifth taste beyond salty, sweet, sour, and bitter.
So don’t deny your palate any longer—the next time you make your own red sauce, put in a few teaspoons of finely chopped anchovies per four servings of sauce (Ortiz and Agostino Recca are good brands, or if you want a milder, less salty version, try Wild Planet’s white anchovies). Tossed in salads, atop bruschetta, added to beef stew, or in a green bean casserole, anchovies add a deep, rich level of flavor to may dishes.
Don’t cook? Try the wood-roasted escarole with white-anchovy vinaigrette at Fortina (Armonk) or the banh hoi bo la lot (marinated ground beef wrapped in grape leaves served with a fermented anchovy dipping sauce) at Vietnamese restaurant Saigonese (Hartsdale). Or go crazy Spaniard-style and try fresh marinated anchovies (light, plump, briny) aka boquerones at NoMa Social (New Rochelle).
Just stop squirming and try them already!
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Source: CBS Local
Hudson Valley Restaurant Week is quickly approaching and with so many amazing offers from great restaurants, the options can feel almost overwhelming. So we’re going to help you out with a breakdown of some of the best deals for 2014. First, the basics: Participating restaurants are offering three-course prix-fixe lunches for $20.95 and dinners for $29.95. Restaurant Week runs from March 10 through March 23, and more than 180 restaurants are participating throughout the Hudson Valley. No tickets or passes are required, although reservations are strongly encouraged. So without further ado, here is our guide to enjoying Hudson Valley Restaurant Week: