Inside Curtain Bluff: yes, there are hotdogs

by Tom Johansmeyer on

I can only imagine how Curtain Bluff Managing Director Rob Sherman is going to react when he stumbles upon this story focused solely on the hotdogs served at his incredibly upscale resort. Regular readers know the drill, though. If there’s a hotdog somewhere in the world, I need to try it. Curtain Bluff’s contribution will now stand alongside those from Reykjavik, Stockholm, East Anglia and Madrid. It’s just something I have to do.

Pass the calm swimming beach [LINK:previous day] and walk over to the beachside restaurant where lunch is served. Instead of sprinting for the extensive buffet, wait a moment for a menu and order the hotdog. Just do it once, and order it in addition to something “real.”

With British cultures, the definition of “hotdog” varies. The one I had in Cambridge, England was more sausage than hotdog, but East Anglia was decidedly the latter. Since Antigua’s history was shaped by British rule, I was unsure of what to expect. The result was waiting for me when I returned to the table (having abandoned my wife to run back to our room to get my cameras), and it was a hotdog – a thick hotdog. Not as long as what I had at King’s in Bury St. Edmunds, its girth was much more impressive. You’ll have to open wide just to take a small bite.

Despite the appearance, the Curtain Bluff hotdog tasted a bit more like a sausage than a hotdog. There was a hotdog taste to it, and the color and texture were certainly dog-esque, but there was a pretty substantial sausage contribution, as well.

So, how did it taste?

Order the damned hotdog! It’s worth it. The crisp crack that comes with the cutting of your teeth into this “lesser” cuisine unleashes a rush of juicy flavor that will dominate your taste buds. Supplement the experience with ketchup and a line of Grey Poupon mustard, and you’ve got a winning dog.

The best approach to lunch, I found, is to mix your hotdog with the buffet: get a little bit of everything. Order your hotdog, then run to the buffet for a salad. Don’t go overboard, just put enough on your plate to take the edge off a bit. When your dog arrives, scarf it down like an animal – it feels nice to be subhuman in such luxurious surroundings. Then, let your civilized self return, sample the grilled chicken, and pick something up for dessert (all of which is prepared perfectly in the pastry kitchen).

Finally, lie to all your friends about having eaten something as low as a hotdog at a place like Curtain Bluff.

Disclosure: Curtain Bluff did pick up the tab for this trip. Honestly, a prolie blogger like me wouldn’t be able to cover this destination without support from the resort. And, would the resort have “bought” a story about hotdogs? Let’s be a tad realistic about that, shall we? That said, my opinions are my own. Worried that my experience was positive? Blame the resort staff for doing a kickass job. I could lie and say it all sucked, but that would come at the expense of my editorial integrity.

Undiscovered New York: The best beer

by Jeremy Kressmann on

Getting some beer in New York City would seem like a simple task. You walk into one of the city’s thousands of bars, grocery stores or bodegas and you’ll have a frosty beverage in your hand within seconds. But if you’re a true beer lover, any old lukewarm can of Pabst just isn’t going to cut it. Would you go out of your way for a great Belgian, a crazy-good craft beer or marvelous microbrew? Then New York’s the beer city for you.

New York City residents have been brewing beer for over 300 years, ever since the city was flooded with the stuff by beer-loving Dutch, Irish and German settlers. By the 19th Century the industry was thriving – Brooklyn alone had 45 beer makers and produced one fifth of all the nation’s beer. Remarkably by the 1970’s, the industry had all but dried up. Yet something is once again brewing in the Big Apple. The once dormant brewery industry is in the midst of a remarkable resurgence, and along with it has come a renewed passion among the city’s residents for the art of making and drinking truly great beer.

Whether you’re on the hunt for an exotic Belgian brew or your favorite American lager, in search of something local or thirsting for a taste of lands far away, you’ll find a beer for you in New York. Ready to visit some of the city’s most unique beer bars? Interested in taking a tour of Brooklyn brewing history? Grab yourself a glass – this week, Undiscovered New York is headed in search of New York’s best beer.
The Best Bars
When you’re thirsting for a really great beer, not just any old bar with a Bud in the cooler is going to cut it. You want a place that takes its beers seriously, perhaps with a little local culture thrown in for good measure. A good example would be the Bohemian Hall & Beer Garden in Queens.This former Czech and Slovak social club oozes with local charm, great beer and a great summer beer garden to boot.

Meanwhile, Manhattan beer-lovers favor such spots as Vol de Nuit, a Belgian beer bar, Jimmy’s No. 43 in the East Village and The Room, a non-descript spot with a killer selection of suds. If you’re out in Brooklyn, head to bars like the rowdy Radegast, or the British-beer favorite Chip Shop on Atlantic Avenue.

Beer Breweries + Tours
Perhaps the idea of just drinking a few high-quality beers isn’t good enough? Fear not, New York also has some great beer tours that will take you inside the city’s most famous breweries, offer tastings and teach you about the New York’s illustrious beer history.

The first place to start is the Brooklyn Brewery – the now famous beer maker runs part of its operation in the Borough’s Greenpoint neighborhood. They offer 4 tours each Saturday and Sunday, tastings included. For a more in-depth look at Brooklyn’s brewing history, check out the team at Urban Oyster, who run the Brewed in Brooklyn Walking Tour. In addition to visiting the old Brewers’ Row in East Williamsburg, the tour also makes a stop at the Brooklyn Brewery. Sixpoint Craft Ales is another well-known Brooklyn brewer based in Red Hook. Though the brewers don’t have any formalized tour schedule, rumor has it passionate beer-lovers can email the company to inquire about brewery visits.

Beer Groups + Events
Not only is New York a great place to drink and learn about beer, it’s also host to plenty of beer focused events and tastings. Beer organizations like the New York City Beer Guide provide listings of some of the city’s best beer bars and breweries. They’ve also got a rundown of upcoming beer events.

If you happen to be coming to New York City this September, make sure to check out the 2nd annual NY Craft Beer Week, beer walks, special food and beer pairing menus and a beer speaker series.

The Accidental Chef Travels: A culinary journey through Southwest France

by Kendra Bailey Morris on


“Here’s to those who show up”, cookbook author and artisan chef Kate Hill announces as we raise our glass of Baron D’Ardeuil Buzet (a Merlot blend) to toast the fruits of our afternoon labor. Yet, labor might be considered a misnomer, since by no means did I consider those precious hours tasting Floc de Gascogne, a local specialty made from Armagnac, while touching and tasting my way around Kate’s extensive gardens replete with fresh lovage, chervil, butter lettuces and soft, green almonds remotely arduous.

Perhaps, I was feeding off the relaxed, peaceful vibe of her uber-content dog, Bacon, who spent most of the afternoon lying on his side in front of the grand hearth fireplace merely inches away from four, bakery fresh baguettes. Like Bacon, in order to fully grasp the atmosphere of life at Kate’s farmhouse kitchen, one must exercise both patience and restraint to properly reap the grand reward found at the end of the day.

Relais de Camont is Kate Hill’s culinary haven. Situated in a small hamlet in the heart of Gascony, the 18th century Camont illustrates the gastronomic concept of farm to table in its purest sense. A raspberry custard tart is made with eggs from her chickens while a cold, radish soup laced with herbs and shallots hails straight from her vegetable garden or potager. Visiting Camont is to experience the “cooking life” of Gascony, where the traditions of classical French farm cuisine meld with all that’s fresh and local.

Kate’s cooking clientele include home cooks looking for a sound introduction to the regional and seasonal flavors of the area, which include Agen prunes, Magret duck and plenty of foie gras. Education is not left out as Kate’s classes often incorporate basic cooking techniques such as emulsifying a vinaigrette or the art of making French cassoulet. For these clients, a day class or one of Kate’s “French Kitchen Adventure” weekends might be in order, which begin with a local farmers market visit and includes hands-on cooking and multiple meals along with accommodations.
For the more advanced cook or professional, Kate opens her kitchen for longer, more intensive stays that are tailored individually. During my visit, a fellow food writer was spending five weeks under the tutelage of a local farm butcher in order to hone her butchery skills while an American chef was there to learn the art of French charcuterie.

Kate’s Camont is what you make it, and everything that’s made here is fresh and luscious. For us, after watching a brief cooking demonstration which included such wonderful tidbits as the importance of freshly grinding your spices to understanding the difference between French and U.S. bay leaf, we sat back with wine in hand and watched the day’s meal unfold.

Guests can participate as much or as little as they want, and for us on that day, it was all about the show. Local Magret duck breast was delicately seasoned with dried spices and then roasted in an outdoor Portuguese bee oven (which lent a wonderful smokiness to the meat). A can of duck confit (salt-cured duck leg that is preserved in its own fat) made its way into the fry pan, lifting its aroma high into the rafters of Kate’s two-story kitchen. Chanterelles were pickled, fresh greens were washed, and croutons, made from leftover baguette, were cubed and fried in duck fat. The end result? A Salade Gasconne served buffet style where the assembly was left entirely up to us.

As we dined outside under a canopy of hanging vines sharing stories of our lives at home, I could feel myself connecting or should I say reconnecting with cooking and eating as it’s designed to be. Off in the distance, one of Kate’s roosters let out its signature crow while nearby, a handful of bumblebee’s busily buzzed about in a lavender plant, and in that moment, I couldn’t help but think how glad I was to be the one who showed up.

–Kendra

The Parker Meridien NYC knows how to serve a cheeseburger

by Tom Johansmeyer on

I know I’ve written a lot about hotdogs, but I’m also a big fan of burgers. I guess my true affinity is for anything that’s bad for you. Nothing beats a great dog, but I have room for variety and sometimes crave an amazing burger. In Manhattan, you should look no further than the Parker Meridien on W. 56th St. (or W. 57th St., you can enter from either side).

You’re probably thinking about a $20 hamburger (more with cheese), because nothing’s cheap at a Parker Meridien. Well, for this burger, you’ll have to pass Norma’s (which is a great brunch spot, but far from cheap) and look for the neon cheeseburger on the wall. Welcome to the Burger Joint! It’s hidden in a hallway next to the concierge desk, and if you ask for directions, the staff will direct you easily. They know what you’re looking for.

During most peak dining hours, though, the location will be obvious. Look for the incredibly long line and be prepared to wait.

When you finally do reach the Burger Joint, you’ll notice a substantial shift in the décor. Scrawled between the many posters on the walls are light attempts at graffiti (but lots of them). The signs are handwritten in magic marker. The upscale uniforms visible in the rest of the hotel are eschewed for attire that’s considerably more laid back. The restaurant’s name says it all. It’s a burger joint, nothing more. But, it excels at its one mission – putting an amazing hamburger between your teeth.

Read the menu before you get to the cash register, or you’ll probably be sent to the back of the line. Demand for the product will force you to wait for a while, so there’s no reason to make it worse by screwing up at the moment of truth. The sign provides strict (but easy to follow) instructions on how to order. Speak loudly and confidently.

The restaurant itself is usually crowded. It’s tough to get a seat, and there’s always an asshole or two who lingers after finishing. So, you’ll be crammed shoulder-to-shoulder while waiting for your grub to be cooked, bagged and handed to you. Deal with it; there’s no alternative. From time to time, one of the cooks will step from behind the counter and scream at loiterers to get the hell out. It’s not done delicately … and it shouldn’t be.

If the dining area is full, or you just don’t want to mess with the crowds, there’s a great inter-block alley between W. 54th St. and W. 55th St., and it has tables and benches. This is a great dining spot when the weather is favorable. Also, you’re only a short walk from Central Park.

So, what about the food? You can’t go wrong with the burgers and fries, which comprise the entirety of the menu. The burgers are tasty, but do benefit from a bit of ketchup. I’d be happier if they were larger. The fries are thin-cut and the best (of this style) in the city. I haven’t tried the shakes (not really my thing), but I can tell from how many have been ordered that they must be good.

The total cost for all this isn’t absurd. For three cheeseburgers, two generously-sized orders of fries and a drink, I dropped $31.50. You’re going to have a bitch of a time finding a deal like this anywhere else in the city, I assure you.

Snow cone loving and childhood

by Jamie Rhein on

When the temperature climbs to 100 degrees Fahrenheit such as it has been in Albuquerque, New Mexico where I’m revisiting old stomping grounds and dear friends, cold items are attention getting. That’s what happened when I read the title One Hundred Years of Craving Snow Cones.

Marilyn Terrell, the chief researcher for National Geographic Traveler Magazine, and one who has an eye for wonderful wordsmithing, put out the word on this luscious piece of writing. I dove right in.

Amy Chozick grew up in Texas where snow cones were the Mexican variety called raspas. From the sound of it, her lips were often ringed with various shades depending upon the flavor. As an adult, Chozick found a similar treat in Japan. That treat brought back her fond, tasty memories of childhood.

Reading this reminded me of the Creamsicles I would grab each summer out of the ice-cream freezer in my grandfather’s small store in southeastern Kentucky. As we would pull into his parking lot for a visit, I could almost envision that Creamsicle waiting for me. My other favorite treat was pork rinds. A close third–canned tamales. Whenever I think of either of these three, I picture that store, those mountains and my grandfather who knew the name of everyone who walked in.

If you’re craving a snow cone, there is an accompanying sidebar with Chozick’s essay that offers suggestions about where to go.