Showing posts with label Sunday Sauce. Show all posts
Showing posts with label Sunday Sauce. Show all posts

Monday, February 15, 2021

Sunday Sauce or Gravy




WHAT DO YOU CALL IT ???






SUNDAY SAUCE or GRAVY ???


WHAT DO YOU PUT in YOUR SUNDAY SAUCE ?





SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK











 

Tuesday, April 21, 2015

Carbone Santina 2 Stars NY Times

SANTINA
in
THE MEATPACING DISTRICT

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 CARBONE-NY-ME

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES
The TORRISI BOYS




RICH TORRISI
&
MARIO CARBONE

Roast Peppers




RIGATONI

PASTA alla NORMA

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1b7e8-screen2bshot2b2015-03-102bat2b11-26-192bpm





 ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

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SANTINA REVIEW NY TIMES

Tuesday, August 26, 2014

Chicken & Chet




Chet Baker


Came up with a new one the other night. It was at one of our dinners that we have a coupel time a month, when we cook, drink wine, and listen to some great music on Vinyl .. Vinyle Records that is, and some great music, not like any of the crap they make today, but great artist of the 20th Century like; Frank Sinatra, Jimi Hendrix, Johnny Winter, Albert King, The Beatles, The Rolling Stones and greats like Chet Baker. What's that? You never heard of Chet Baker? You're forgiven, many have not.
Chet Baker was one of the 20th Cenury's greatest and most unique Jazz Artist. He played Trumpet and had a positively unique singing style that was Super Cool and all his own. Baker played with Jazz Greats Charlie Parker and Jerry Mulligan before forming his own band and going out on his own in 1953, when he recorded and released Chet baker Sings ...
Chet Bakers most famous recordings are; My Funny Valentine and Let's Get Lost ...

OK, back to the Chciken & Chet Dinner ...  So my friends and I were having one of our little dinner parties at Chris's place on Thompson Street (Greenwich Village) .. As we usually do, we decide what we are gonign to eat, we buy the food, get some wine and cook dinner. As always the elements of our little dinner parties are; the food, some very good wine, and lots of great music, some on vinyl, some on CDs ... No matter what we make, we usually always have some nice cheese to start the meal, we decide on some music, and crack open our first bottle of wine. This night, Chris had already decided on chicken, which we all agreed would be great. He made some buttered carrots and Couscous to accompany the Chicken. Chris picked up a nice bottle of Au Bon Climant Pinot Noir from Santa Barbara that was quite nice, and I brought a bottle of Fausto Maculans Brentino ...

Chris was cooking the chicken, and we were listening to Eric Clapton, Ron Wood, and Pete Towsend's Raibow Concert LP .. A great album that's a bit obscure, but can you imagine, Clapton, Pete twonsend and Ron Wood all playing together? Friggin amazing. I myself had never heard of this concert and live recording album until Chris turned me on to it. It's awesome. Chris had some Zeppelin playing when we sat down to dinner, and I told him we had to tone the music down while eating. Like most civilized people I can't listen to loud music when eating so I requested a slow down. Chris asked what I wanted? He had been playing some Chet Baker when I arrived at his apartment, so I said I could go for some more Chet. He obliged.
The chicken was quite tasty, the wine was flowing and Chet Baker sounded just fine. 
The next day I sent Chris a Text thanking him for the Chicken & Chet, and so it's been coined. Everytime we have a Chicken Dinner now, we must also have some Chet, Chicken & Chet, it's our latest thing .. A dinner theme to add to our already famous Chianti Rolling Stones & Newport Steaks (dinner), as well Pork Chops Vino & Soul ... 
Oh and by the way, dessert is always Reese's Peanut Butter Cups and all is well with; Chianti Steak or Chicken, The Rollign Stones and Rock N Roll, R&B, Chet Baker and Peanut Butter Cups .. What more could one ever ask for?


by Daniel Bellino-Zwicke



CHICKEN
&  
CHET










Friday, April 25, 2014

Colbert Celebrates at Carbone







Stephen Colbert
Arrives
At
CARBONE

On Thompson Street

GREENWICH VILLAGE NEW YORK




Jerry Seinfeld with David Letterman
On
LATE NIghT With DAVID LETTERMAN




GOT ANY KAHLUA?
The BIG LEBOWSKI COOKBOOK


Wednesday, March 19, 2014

Carbone Going Corporate


CARBONE
and
The Former ROCCO'S SIGN

Thompson Street
GREENWICH VILLAGE
NEW YORK


The juggernaut, as the New York Times recently called then, The Torris Boys (Major Foods) is going corporate. "Watch Out Boys and Girls," that means exclusiveness, cachet, and overall cool factor goes down. Major expansion, they going corporate, McDonaldesque if you will. Well not quite, but you know what I mean. The so called Torrisi Boys, Mario Carbone, Rich Torrisi, and partner Jeff Zalaznick who own and operate; Carbone, Parm (2 locations), Torrisi Italian Specialties, and ZZ plan on major expansion in the next couple of years with a large bakery/ restaurant downtown, that will partner with Melissa Weller and feature fresh baked; Bagels,Danish, Bear Claws, Challah Bread, yeast based and other baked goods. Jeff Zalaznick states, "It's going to be our version of Barney Greengrass."
     The partners whose Parm Restaurant on Mulberry Street next to their first place Torrisi Italian Specialties has been super successful from day one and quickly spawned a sister Parm at Yankee Stadium. The Torrisi Boys (Major Foods) plan on opening several more outposts of PARM all over New York, in; Battery Park, 2 in Brooklyn of which one be near to The Barclay's Center and another in Williamsburg, the Upper West Side and who knows where else? The New York Times says they plan on building Parm into a citywide Shake Shack style franchise. "Good Luck." Corporate, make a ton of money, but majorly lose cachet and so-called cool-factor. You can't have it all boys. They probably do.
    Most well-heeled New Yorkers hate chains a corporate conglomerates when it comes to restaurants. Many giant nation-wide food chains who've made it big in a large part of the country thought they'd come in to New York and knock-em-dead. Not! Discerning New Yorkers tend to like small independent restaurants, not corporate like Applebee's and Bennigans. When you see restaurants like Red Lobster and Olive Garden doing well around Times Square it's tourists and the less well healed New Yorkers going to them, the rest of us hate chain restaurants. 
    So it will remain to see what happens with Parm, Carbone and the now much smaller Major Foods (Torrisi Boys) empire. With a good number more Parm Outlets open, will the original loss it cachet and hot-factor? Who knows? Probably. And what of Carbone, the flagship of the corporation which has from day one and to this point (March 20, 2014) been uber-hot and still New York's Hottest Restaurant Ticket in Town? Time will tell, and ...


DBZ





PARM

Mulberry Street


Frank Sinatra & Dean Martin



FRANK & DEAN

NOW THAT'S COOL" !!!!











Sunday, January 26, 2014

Benvenuto Brunello New York 2014

.
Precious Vines
of
Sangiovese Grosso 
aka Brunello
Montalcino
Near Sant Antimo
 
 
Dam, another year has come and gone .. It's hard to beleive another year has already gone by.
Seems just like yesterday the last Benvenuto Brunello Tasting at Gotham Hall in New York, happily tasting Montalcino's latest release of the 2008 vintage Brunello's along with Brunello Riserva 2007 and Rosso di Montalcino's of 2011 .. Some really wonderful Brunello last year .. i can remember loving the offerings of; Donatella Cinelli Columbini 2008, Col d'Orcia 2008, Barbi Resierva 2007, and Uccelliera 2008, and Silvio Nardi 2008 ..  
 
I attended a great Siminar on Brunello conducted by the great Kevin Zraly where we tasted some wonderful current vintage Brunello including the just mention offerings as well as
Il Poggione Riserva 1999 and Col d'Orcia Brunello 2001, both great vintages and now aged quite well.
The seminar conducted by Mr. Zraly was phenominal as usual and when I inquired if Kevin was going to do it again, I was dissapointed to hear he wasn't .. They got someone else whose name I do not recognize .. Hopefully the lady will conduct a fun, informative seminar, but after attending Zraly's last year, I doubt if  very many could match Kevin's wonderful performance. "Cie la Vie."
 
At the tasting last year, one of my suppliers asked if he the Count Francesco Maroni Cinzano by, as he wanted to give me a personal 1-on-1 tasting of his latest offerings. Of course I said yes, "Do you think I'm a Mad-Man?" Maybe? Well the Count came by the next day with some phenominal Brunello's, including; his 2008 Vintage, Rosso di Montalcino 2010, Col d'Orcia Brunello 2001, and the amazing Col d'Orcia Brunell "Col Vento Riserva" 2004 .. That wine is amazing and one of the best bottles of Brunello I tasted all year. And Poggio Al Vento 2004 was just being released in 2013, it was incrediable .. All the Counts wines are quite wonderful, and he also brought along a nice wine he makes at his property in Chile .. The wine "Erasmo" is a very fine Bordeaux Blend that I quite like, I put on my list, along with The Counts Brunello both 2005 and 2008 vintages which have been selling extremely well and our customers just love them ...
 
"DON'T TOUCH IT !!! DON'T TOUCH IT !!! " Cried Kevin Zraly, startling some, scarring others at last years Brunello Seminar he conducted at Benvento Brunello 2013 at Gotham Hall in New York ...
You can read more on Mr. Zraly and the 2013 Brunello tasting in my article "Brunello Tripel Header" at Ny-Foodie
 
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Fattoria di Barbi Table at NY Brunello Tasting 2013
BARBI BRUNELLO "One of My Favorite Brunello Houses"
 
 
 
Daniel Bellino-Zwicke & Count Francesco Maroni Cinzano
Drinking The Count's Famed Brunello
NEW YORK, NY
 
 
"One of The BEST BRUNELLO 'S I've Ever Tasted"
MAYBE Thee BEST Ever !!!
Poggio AL Vento
Brunello Di Montalcino
Riserva
2004
 
"One of the Best Brunello's I've ever had, and I've had some Great Ones;
Val d' Cava Madonna 1990, Angelo Sassetti 1990, Barbi Riserva 1995, Poggio Antico 1997
and many more ....
 
 
The FOLLOWING Is From The BRUNELLO Di MONTALCINO CONSORZIO Website
 
Brunello di Montalcino is a visibly limpid, brilliant wine, with a bright garnet colour. It has an intense perfume, persistent, ample and ethereal. One can recognize scents of undergrowth, aromatic wood, berries, light vanilla and jam. 
To the taste the wine has an elegant harmonious body, vigorous and racy, it is dry with a lengthy aromatic persistence.
 
Because of its characteristics,  BRUNELLO can be aged for a long time, improving as the years go by. It is not easy to determine exactly for how many years it improves. It depends on the vintage. It varies from a minimum of 10 years to around 30 years, but it can be kept for even longer. Naturally it must be kept in the right way: in a cool cellar, but above all with a constant temperature, in the dark, without noises and smells; the bottles should be laid horizontally.
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SUNDAY SAUCE
Daniel Bellino-Zwicke
 

Tuesday, November 26, 2013

SUNDAY SAUCE Is COMING "IT's HERE NOW"




First it was The "McRib" then TWINKIES, Now SUNDAY SAUCE ... All Great Food Things we all love .. New York writer Daniel Bellino Zwicke; authjor of "La TAVOLA" The Big Lebowski Cookbook GOT ANY KAHLUA ? The COLLECTED RECIPES of The DUDE and this Christmas Seasons Hot Book of The Moment "The FEAST of The 7 FISH" is about to Pulish another .. His long awaited book SUNDAY SAUCE on just that subject, Sunday Sauce aka "Gravy" will be out soon .. It's rumored the Kindle Edition of Sunday Sauce will be out November 30, 2013 and the paperback edition of SUNDAY SAUCE will be published Decmber 5 th and will be available on AMAZON on that date, just in time for Christmas. And a great present SUNDAY SAUCE will make .. It's filled as usual with Daniel with wonderful heart-warming stories of New York Italian-America, its characters, the Food, the Kitchen, restaurants, caffes, Pizzerias, Italian Pastry Shops, Pork Stores and everything that is wonderful about Italians and specifically as related to the food of Italy, as well as Italian-American Cuisine which Mr. Bellino points out is legitimate and deserves and demands respect .. This book SUNDAY SAUCE is sure to please and a "Must Have" for Italian-Americans everywhere as well as there American brethren of other persuasions, no matter, just about everyone loves Italian .. Filled with Meatballs, Sausage, Espresso, Maccheroni, and all the tasty Italian Favorites .. The book is filled with the favorite Italian-American dishes, but is centered and themed around the most Supreme Italian-American Dish of All "SUNDAY SAUCE" aka "GRAVY" or as some just call it "SAUCE"  ....
You been waiting, it's almost Thanksgiving, the wait is almost over, Sunday Sauce, Get It"



Fans of Daniel Bellino-Zwicke and His renowned books of Sunday Sauce, The Feast of The 7 Fish, Italians, New York Italian, and The ITALIAN-AMERICAN Lifestyle can pick up any other titles by Mr. Bellino that they might not already have, like" "La TAVOLA"
THE FEAST of The 7 FISH "Italian Christmas"
CLEMENZA'S MEATBALL SUNDAY SAUCE COOKBOOK
or THE BIG LEBOWSKI COOKBOOK  "GOT ANY KAHLUA" ? 
The COLLECTED RECIPES of THE DUDE

ALL TITLES Are AVAILABLE on AMAZON.com


Saturday, October 12, 2013

GINO'S SECRET SAUCE






The CHERISHED GINO RESTORANTE
Lexington Avenue
New York, NY
Across From BLOOMINGDALES
After 65 Wonderful Years
Now SADLY CLOSED






DINING AT GINO'S








SUNDAY SAUCE  by Daniel Bellino Zwicke to feature Sunday Sauce and other Italian American favorite dishes, including the "Secret Sauce" recipe "Salsa Segreta alla Gino's"


SUNDAY SAUCE To INCLUDE SECRET SAUCE RECIPE

SUNDAY SAUCE For NOVEMBER 2013 RELEASE





WILL INCLUDE
 GINO'S SECRET SAUCE RECIPE










New York based Italian cookbook author Daniel Bellino Zwicke is set for a late November 2013 release of his latest book "Sunday Sauce" by Broadway Fifth Press ... Said to be include in the book are wonderful stories of Italian-American life; the people, the Food, the Kitchen, and rituals of the table. Featured recipes are of the famed Italian-AMerican Sunday meal, The Sunday Sauce, aka "Gravy," of which Daniel has include several recipe, including; Clemenza's Mob War Sunday Sauce "Gravy," DiMaggio Family Sunday Sauce Gravy, Sinatra Family Spaghetti & Meatballs, and the cherished Old School New York Italian Red-Sauce Restaurant "Gino's" of Lexington Ave.  (across from Blooming-dales, now closed after 65 years). Daniel will include a recipe for Gino's famed Salsa Segreta, "Secret Sauce" along with a multitude of Italian-American favorites. The book is quite wonderful, containing the best of Italian-America in recipes and colorful stories. We can't wait.

Friday, September 20, 2013

SUNDAY SAUCE "GRAVY"

SUNDAY SAUCE




aka
GRAVY


"When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a Delightful Frenzy of the Most Blissful Feelings of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body,  and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the  female sex.  True! Meatballs too! And Italian-American men and boys Love and hold  oh-so-dare, their Meatballs, Sunday Sauce, Sausage & Peppers,  and Meatball Parm Sandwiches.

  The  Sunday  Sauce that  my mother  would make was with Meatballs and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with  garlic, parsley, Pecorino Romano, and Pignoli Nuts,  then  tying the bundles with  butchers cord to hold  the Braciole together as they slowly simmered in the Gravy.  Another fond memory was helping my mother roll and shape the Meatballs."





This passage has been excerpted from Daniel Bellino-Zwicke's upcoming new book 
SUNDAY SAUCE, which will be available in Paperback and Kindle on Amazon.com or at a bookstore near you. Sunday Sauce is due for November 2013 release. In the meantime see Daniel's other books (La TAVOLA,  Clemenza's Meatball Sunday Sauce) on Sunday Sauce, Italian-American Food and The Italian-American Experience in New York and America ...



Wednesday, June 5, 2013

NEW YORK TIMES 3 STARS CARBONE





Pete Wells, The New York Times food critic gives Carbone 3 Stars, but his Review barely rates a Fair. It was an awful Blase Review of New York's Hottest new Restaurant, Carbone. Don't get your signals crossed, Wells didn't right badly about Carbone, it's just that his writing style of this article wasn't very good, it was again, in fact Blase and harkens back to the awful New York Times Reviews of Frank Bruni .. The article had no sustenance, no pizzazz. Wells told as that the Vongole could have been more flavorful, The Tira Mi Su wasn't that good, that the Veal Parm was the way you always hoped it would be. He liked the Rigatoni and Tortellini, as well as Lobster Fra Diavolo and Scampi.
We've been waiting a few months for The New York Times to review Carbone and we gotta say, the reveiw is a disappointment. Grub Street, The New York Observer, New York Magazine, and even The New York Post put out better reviews to The Times Blase one.
Pete Wells generally writes a good review, but this one, as The Big Boys in Brooklyn would say, Fuhgettabout-it !!! You get a "Satisfactory" on this one Pete. In the end, not many will remember how poorly this review was written, but the fact that Carbone got a 3 Star New York Times review.  And I'm sure Mario Carbone and Rich Torissi could care less that the piece wasn't written very well, but that they got 3 Stars. For now on, that's all they are anyone will say, Three Stars from The New York Times. Basta!

Tuesday, June 4, 2013

THE HISTORY of NEW YORK PIZZA

 
LOMBARDI'S
The ROOT of ALL GREAT PIZZA In AMERICA
GENARO LOMARDI With PIZZAIOLO ANTHONY PERO (Totonno's)
 
 

1905: Gennaro Lombardi’s opens America's "First Ever Pizzeria" at  53 1/2 Spring St. in Lower Manhattam, New York, NY .. Some famed Pizzaioli  (Pizza Makers) work there over the years;Anthony Pero founder of Totonno's Coney Island, John Sasso of John's Pizza Bleecker Street, and Pasquale Lancieri aka "Patsy" who opens "Patsy's Pizzeria in Eats Harlem. A Pizza cost a Nickel at Lombardi's in 1905 ..

1924: Anthony “Totonno” Pero opens Totonno’s in Coney Island. Establishes unusual ritual that some Pizzerias carry on to this day. When the dough runs out, the Pizzeria close for the day.

1929: John Sasso opens John’s Pizzeria on Bleecker Street.

1933: Pasquale “Patsy” Lancieri opens Patsy’s in East Harlem.

1956: Average cost of a slice of New York pizza: 15 cents. Price keeps pace with cost of subway fare, seen as a kind of an economic indicator.

1959: Ralph Cuomo opens Ray’s Pizza on Prince Street.

1964: Di Fara Pizza opens in Midwood, Brooklyn.

1977: Saturday Night FeverJohn Travolta double-slices it at Lenny’s in Bay Ridge.

1990: Three Ray’s owners, none of them named Ray, band together, form a coalition to trademark the name, and eliminate impostors, or make them pay a fee.

1994: Seventy-nine people are arrested for operating an international drug ring out of a midtown Famous Original Ray’s.

2004: Anthony Mangieri opens Una Pizza Napoletana. Some cal him "The Pizza Nazi" 

2004: Zagat awards Di Fara 28 rating for food along with Le Bernardin and Jean Georges; Di Fara also receives lowest rating ever for décor: 5.

TOTONNO'S OPENED IN 1924 
By FORMER LOMBARDI'S PIZZAIOLO
ANTHONY PERRO
photo by Daniel Bellino-Zwicke
   
 
JOHN'S PIZZERIA
OPENED 1929
By FORMER LOMBARDI'S PIZZAIOLO JOHN SASSO
 
 
photo Daniel Bellino-Zwicke
 
 
 
screen-shot-2016-11-12-at-12-08-23-pm
PATSY'S OPENED 1933
by FORMER LOMBARDI'S PIZZAIOLO
PASQUALE LACIERI
 
PATSY'S
BACK In The DAY
screen-shot-2016-11-12-at-12-09-12-pm
PATSY'S PIZZERIA NAPOLETANA SPAGHETTI HOUSE
Circa 1933
East Harlem, New York
Screen Shot 2016-11-12 at 11.54.26 AM.png
The Maestro of PIZZA
Mr. Dominic DeMarco
DiFara Pizza
Brooklyn, NEW YORK
Many consider DiFara Pizza made by the Maestro of Pizza Mr. Dom DeMarco to be New York's # 1 very best Pizza of all. That my friends means it's the best pizza in America and I wouldn't disagree.
23daf-screen2bshot2b2015-05-062bat2b1-27-092bam
Sunday Sauce 
by Daniel Bellino-Zwicke
screen-shot-2016-08-22-at-11-04-43-am
MANGIA ITALIANO
Daniel Bellino-Zwicke
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