WHO'S PLAYING THE SHITTY MUSIC MUSIC? THE CHEF !!!

BAOHAUS CHEF EDDIE HUANG

JUST WHAT WE NEED

GUYS LIKE THIS with HORRIBLE TASTE in MUSIC P

PLAYING THEIR CRAPPY PLAYLIST 

of  SHITTY MUSIC LIKE PRODIGY AND MOBB DEEP

WHILE WE TRY TO ENJOY OUR MEAL

WHAT'S THE WORLD COMING TO ???

FOR ONE THING

THE MUSIC KEEPS GETTING SHITTIER and SHITTIER

You may have have recently seen a article in The New York Times weekly dining section titled "Who's rocking The Music? The Chef" about many of New York and the countries young chefs blaring their playlist and music on the restaurants sound system. If it was good music being played  as with chef Emma Hearst of Sorella who likes Jimmy Paige and Neil Young and plays 

Led Zeppelin and other great Classic Rock Bands things would be fine. "But No" most of the chefs like most among their generation like and are in to the most "Horrible Music Ever Created in The Entire History of The World." Fact as has been proven by the likes of chef Eddi Huang who plays and subjects his customers to such awful artist as Prodigy and Mobb Deep. This is what the world has come to. Isn't it bad enough that half the retail stores you go in to, the kids working there are playing the World's Worst Music Ever, Hip Hop, Rap, and other so-called music of such horrible nature and tone.  Must customers who pay quite a bit of money eating at restaurants in New York be subject to the horrible noise blaring out of restaurant systems? Whether you are in a bar, a restaurant, at a club, or someones house dinner party, everything might be absolutely perfect, good company, nice surroundings, and delicious food, but if there is horrible music playing like some sort of Hip Hop Crap or Heavy Metal, it can completely destroy the whole feeling of a dinner and turn the feel and ambiance of a place into a mean and cruel Torture Chamber. This is what the young chefs do when they blare out any kind of awful Rap Crap and other music that is not condusive to dining out, sitting down to a meal where you hope to feel relax, enjoying the food, company, and ambiance. But such awful music can immediately and completely destroy a good mood in an instant. This is wrong.

In the NY Times article Who's Rocking The Music? The Chef, here is a statement 

Recette Chef  Jesse Schenker makes that was quoted in the article, quote; "There’s just one thing you don’t want to interrupt. 

If a server needs something from me, and I’m in the middle of an air-guitar lick,” he said, “I’m going to finish it before I respond.”

   Yeah that's just Great Jesse, let someones $35 plus tax and tip (= $46) piece of fish get "OVercooked" because you're in the middle of an Air Guitar Lick that must be attended to before you attend the range. that's just Brilliant.

    Why is it that this generous doesn't make any good music? Well almost none at all. Yes there may be a few things here and there, yet 90 % plus of it is pure unadulterated "Crap" as in mainly "Rap."  This is not a generational thing. I love any good music no matter if it is of my generation, previous generations, or the younger generation if they are capable and or have any good taste to do so, and occasionally they do, but in comparison to the whole pictures, this phenomena of the current generation producing any great music the likes of which you saw and heard on a tremendous scale in the 50's, 60's, 70's, and a bit in the 80's and 90's as well, but since the early 90's the state and quality of Musical Recordings has gone serious down as if being obliterated into extinction. The younger generation for the most part, has horrible taste in music and this current generation of musical artist for the most part lack talent in creating beautiful and tasteful music. They just don't have it, and now, we who dine in restaurants are sometimes subject to loud horrible tasteless music of young ego maniacal chefs with "Horrible Taste in  Music." Stick to the cooking    

boys (and Girls), "You're Music Sucks."

Daniel Bellino Zwicke

JAMES BOND TO DITCH MARTINI For HEINEKEN

Yes Bond Fans, it's True. Agent 007 James Bond will be trading in his beloved Trademark Shaken Martini for a Greeny, a bottle of Heineken  ...  Why? Well it  seems as though The Mega Dutch Brewery is throwing a lot of Green Bonds way. Green as in Green Heineken Bottle, Broccoli Money Green, producer Barbara Broccoli is not about to turn her nose up at 45 Million in green. That's 45 Million Dollars that Heineken International is dishing out for Brand placement in The 23rd Edition of James Bond 007 of Skyfall do out November 2012 ... Forty-Five Million Dollars is nothing to sneeze at and will probably cover 1/3 or more of the productions cost of Skyfall. Never the less, this move is sure to piss off many a Bond fan, but in the end Money Talks and Heineken is putting their money where their mouth is.

in other Bond News, the New Bond Girl has just been cast in the form of the beautiful Greek born actress Tonia Sotiropoulou . Tonia is quite happy to be have chosen the New Bond Girl and stated, "This is the happiest Day of My Life," while Bond fans may not feel the same at the loss of The Beloved Martini.

Daniel Bellino Zwicke

HUMP-DAY HAPPY HOUR at THE MERMAID INN

$12.00 For A DOZEN OYSTERS

JUST A BUCK A POP

Had another great Happy Hour at The Mermaid Inn yesterday. Awesome. Had a couple noice Cocktails made by the awesome Bartender Kelly. She Rocks ! A spicy Bloody Mary followed by a Dark and Stormy (Dark Rum and Ginger Beer) along with a little Fish Taco and 8 succulent Widows Hole Oysters. Yummm !!!  And then a complimentary nice little Demi Tasse Cup of Chocolate Mousse for desert.

The place was Rockin for this Hump-Day Happy Hour and I was lovin it. The Mermaid Inn is a lovely little place nestled in a southern most corner of Greenwich Village. It is on the block of Macdougal Street between Bleecker and Houston Street just a half block North of the Houston Street Soho Greenwich / Village Border. The Mermaid Inn has been a welcome addition to the neighborhood, especially with the great Happy Hour they have, it's quite popular, and people love it, especially in this day and age when many need nice affordable places to unwind after work. Places we they don't have to pay the Arm and a Leg cocktail prices of $12 to $16 for a measly cocktail.  At the Mermaid Inn Happy Hour you'll get great cocktails for just $7, Beers are $5.00, and succulent briny East Coast Oysters just a Buck a Pop. No wonder people love it so much, and with the wonderful ambiance, attention to detail and great bartenders like Kelly, "What's not to like?"

THE MERMAID INN

MACDOUGAL STREET

GREENWICH VILLAGE

Daniel Bellino Zwicke

The SCORSESE FAMILY BUTCHER

. .

ALBANESE MEAT MARKET 

Elizabeth Street ..NEW YORK  NY

 

OLD SCHOOL ITALIAN BUTCHER

SCORSESE FAMILY BUTCHERS

photos by Daniel Bellino Zwicke

Catherine and Charles Scorsese

as they Appear in Son Martin Scorsese 's Film "ITALIAN AMERICAN"

CATHERINE SCORSESE Making SUNDAY SAUCE ITALIAN GRAVY 

For The Shooting of ITALIAN AMERICAN

GRANDMA BELLINO'S SICILIAN COOKBOOK

RECIPES FROM MY SICILIAN NONNA

CHARLIE SCORSESE Making SUNDAY SAUCE GRAVY

In The Prison Scene with Paul Sorvino , Ray Liotta , and Frank Pelligrino Sr

In Martin Scorsese 's GOODFELLAS

Screenplay Martin Scorsese and Nick Pileggi

based on Nicholas Pileggi's Book WISEGUY

Catherine Scorsese with JOE PESCI   RAY LIOTTA   and ROBERT DiNERO

In MARTIN SCORSESE'S GODDFELLAS

"The Hoof The Hoof"

The SCORSESE FAMILY

Marty Charlie and Catherine

In Their  ELIZABETH STREET Apartment

ITALIAN AMERICAN

.

SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

RECIPE For GOODFELLAS PRISON SAUCE

INSIDE

ALBANESE BUTCHER SHOP

The Albanese Meats and Poultry Market had its humble beginning in New York City's famous "Little Italy" in 1923.

Started by Moe-the-Butcher's father and mother, Vincenzo and Mariannina (Mary), the Albanese Family has been serving the very finest meats and poultry for nearly 85 years.

In a part of the city overrun with butchers, pork stores, and Italian deli's, Albanese Meats and Poultry distinguished itself by catering to their customers and exclusively serving many of the specialty meats and holiday favorites desired by the mostly Italian immigrant community at that time. Then in the early 50's, Moe, after finishing college, joined the family business, as the success of the store on Elizabeth Street allowed them to expand their footprint on the Lower East Side with another store near the Williamsburg Bridge.

With his father close by his side, this is where Moe learned the trade and honed his skills as a Master Butcher- excelling in the art of skinning and butchering while formulating a keen eye for buying only the finest cuts of meat.

Then with the untimely passing of Vincenzo in 1954, the new shop was closed and Moe put aside his aspirations of attending medical school to join his mother on Elizabeth Street. He's been there ever since. Mary and Moe worked together on Elizabeth Street for nearly 50 years until her passing at the age of 97 in 2002. Now, Moe carries on the business and the great family tradition- serving only the finest cuts of meat with the same enjoyment and enthusiasm as the old days.

ALBANESE BUTCHER SHOP

The MOVIE

MOE THE BUTCHER

ALBANESE BUTCHER SHOP

ELIZABETH STREET

NEW YORK NY

.

LITTLE ITALY TOUR

VINNIE VELLA

The Un-OFFICIAL MAYOR of ELIZABETH STREET

.

THE RAGU BOLOGNESE COOKBOOK

by DANNY BOLOGNESE

.

PICTURE of SINATRA

with TONY

owner of The Marechiare Bar

aka TONY'S NUTHOUSE

on MULBERRY STREET

Now it's The MULBERRY STREET BAR

.

.

.

        .

ITALIAN AMERICAN ... WHAT IS IT?

There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American
food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an
 Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine.
   Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken  or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan.
   Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid.
  Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!"
   Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici  and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients, and started forming what would one day be known as Italian-American  food (Cuisine).




"to be Continued"


Daniel Bellino Zwicke

FRANK SINATRA

ONE of THE GREATEST

ITALIAN AMERICAN'S of ALL

TRE BICCHIERI ITALIAN WINE TASTING 2012 NEW YORK

Yes Italian Wine mavens. It's that time of the year again. Wow, another year gone by. It's the 2012 Tre Bicchieri Tasting New York, the years most prestigious Italian Wine Event of all. It is this friday February 17 at the Metropolitan Pavillion on West 18th Street and if you don't have an invite or in, forget about getting in. Security is tight at this one, sponsored by Gambero Rosso the Wine Spectator/Robert Parker of Italy and Italian Food and Wine all rolled into one. What is
Tre Biccieri? Well first off it translates to Three Glasses., and this is the system for rating the top wines in Italy by the famed Gambero Rosso Tre Bicchieri Italian Wine Guide compile and published each year by Gamabero Rosso Publications. Italy's top wines are here. Gambero Rosso rates the wines on a 1, 2, and 3 glass system as opposed to others like Robert Parker and WIne Spectator which uses a 100 Point System. So at the Tre Bicchieri Tasting, all of the Tre Bicchieri (3 Glass Wines) Wines will be on hand.
   For an Italian Wine Guy like me, this is my favorite event of the year and although I love and enjoy all the great wines, it's actually more of a social event for me. I get to see my many friends from Italy, winemakers, but mostly the proprietors of the many wine estates on hand. It's just great!
   Needless to say there are going to be many great wines on hand including; Sassicaia 2008, Turiga 2007, Donnafugat "Ben Rye" 2009 from good friend Antonio Rallo, Barolo "Monfortino" Riserva 2004 from Giacomo Conterno (Considered by many Thee Top Dog of All Barolo), Vietti Barolo Villero Riserva 2004, Mastroberadino Taurasi Radici 2007,  Rosso del Conte Tasc d'Almerita 2007 from good friend Conte Giuseppe Tasca, Masi Amrone "Vaio" 2006, Planeta's "Plumbago" (Nero d'Avola), and many more. To many to mention here. Yes a lot of great wines, looking forward to tasting as many as I can, but even more so, seeing the many friends who make these wines, especially, Francesca Planeta, Sebastiano Rosa of Sassicaia fame, Merielisa Allegrini, Antonio Rallo, Giampaulo Venical with his great Sauvignon Blanc "Ronco de Mele," Rafaella Bologna with her renowned Barbera "Bricco dell' Uccellone 2009 and many more.As always, this is going to be a great event, Great Wines and Great Friends from the whole of Thee Italian Peninsular. Can't wait!

MY DAYS WITH REUBEN ...The SANDWICH by Daniel Bellino Zwicke

A CLASSIC REUBEN SANDWICH

The BOWERY DINER

NEW YORK, NY

Wow, The Reuben Sandwich is The Hot new food Item 2012. This is great. The Reuben is one of my All-Time Favorites. So why haven't I had one in ages, I wonder? And why if I haven't had one in ages, that it's one of my All Time Faves? Well I'll tell you. Number one, when made right, it's "Dam Tasty." And I say made right, cause if you don't have the right person or right place makin them, "a lot can go wrong."
    So why is it one of my Favorites you ask, aside from it being so delicious? Well, The Reuben Sandwich takes my back to my youth, to my wonderful days at High School where I first discovered, made, and eat this wonderful thing. Wait a minute. No that's not where I discovered and first ate it, that's where I first made it, I'll tell you about that in a moment. Where I first discovered and ate it was at a restaurant I worked in as a busboy back in High School. It was the Moonraker Restaurant in Paramus New Jersey. Yeah, that's the place. I was working at this restaurant, the Reuben was on the menu and was one of the items we were aloud to order and eat for employee meal. How could I forget?
Well back to high School and making the Reuben. Me and a few of my buddy's loved food. OF course. Now there was a Cooking Class in our High School that only girls took. Guys were never in eat. Never ever! Now me and my buddy's as I've said love food and tow of us work in restaurants. Now we figure if we could get into this Cooking Class we can get to eat a lot of good food, learn to cook, and be a hit with the girls. We didn't care that no guys ever took this class before, just girls, we had "Balls" we didn't care what other people thought, we wanted to eat and we wanted to learn to cook. We signed up for the cooking class and we got in.
    Anyway, one day the teacher asked us if there was anything we wanted to learn how to cook. A few things were thrown out there, I don't remember the other items, but i threw out The REUBEN and guess what, that's what we all decided on that we were going to make. The teacher researched the Reuben. She gave us printed han outs on the Reuben. All ingredients were assembled; Pastrami, Rye Bread, Sauerkraut, Mustard and Swiss Cheese. We were ready to go, me my buddy John P. and this girl Debbie P that my buddy John P couldn't stand. She was skinny as hell but ate a lot of food, more than her fare share and it drove Johnny Boy crazy.
   Anyway, all ingredients were ready, we read the hand out instructions and went to town making our Reubens,. Exciting! I must say, they came out pretty good. We loved them and subsequently I made them a couple times at home. But guess what, I haven't had one of these lovely morsels of a sandwich in years. And guess what. Yeah, I saw the piece in Neww York Magazine this week about "Reintroducing The Reuben." It caught my eye. Especially the great pictures of Juicy Reubens. Dam it got me going. I wanted one. I read the article and decided I had to go. Go get a Reuben that it. Two things appealed to me as to the place I was going to get my Reuben Fix. Number one, I want a real classic Reuben, not some dumb alternative version of one, like a dumb ass Turkey or Chicken Reuben. Hey that's not a Reuben. I want the Real Thing, one on grilled Rye with either Pastrami or Corned Beef, both exceptable meats for the Reuben, although I lean more towards one made with Pastrami.


Daniel Bellino Zwicke




MY REUBEN at The BOWERY DINER

by Daniel Bellino Zwicke



Had a REUBEN SANDWICH at the new Bowery Diner yesterday. Yumm, it was Dam Good. Succulent and tasty as I could have hoped for. Saw the piece in New York Magazine this week reintroducing the Reuben. There were some really juicy pictures that got my juices going and yearning for one of these tasty baby's. I had to get one, and I chose the recently opened Bowery Diner for four reasons. Number one, I'm an old diner from way back. Two, I had read about the Bowery Diner a few weeks ago and because as I said I'm a Diner lover from way back, I wanted to check it out. Three, it's in walking distance from my apartment, and four, the price, it wasn't $15 and up, not like some of the other ones, although it is more than $15 on dinner menu at The Bowery Diner, but at lunch it's just $8.75. Let was the deal closer. And there is actually a fifth reason, as I saw in the picture in NyMag and read about it, it was a Classic Old School Reuben, not some Dumb Ass version of a Reuben made with Chicken or Turkey. The Reuben at the Bowery Diner was Classic and Old School and really looked mouthwatering in that picture.
     So after my morning Coffee and reading the papers on Monday morning, I left the Cafe and started heading east on Prince Street and over to The Bowery, the street that is, of which is the namesake of the Diner. it was a nice brisk Winter's day. The Sun was out and it wasn't too cold, so I had a nice little walk.
   So I get over there and take a peek inside first. It looked pretty cool and it was kind of dead, I was a bit surprised. Thought it would be a little more lively. Maybe at night? One good thing about it not being busy, although I was by myself i should have any problem of getting a nice booth, cause when I'm in a diner, I just gotta sit in a booth. If not a booth, then at the counter but not a regular table. So I walked on in and was greeted by the hostess. I asked for a nice booth and she gave me on. Excellent. The waitress brought me a menu and asked if I wanted anything to drink besides the water. A Coffee please? She brought me a nice Cup of Joe and asked if I was ready to order. Ready to order? I new what I wanted two days ago. So I ordered my Reuben, and oh by the way, I'm hoping and wondering if this baby is going to be as good as it looked in the picture and of how I had been hoping in anticipation that it would. It arrived arrived ten or twelve minutes later and guess what? Hell Yeah! My Reuben Sandwich was every bit as succulent Tasty and Marvelous as I was dreaming it would be. It was downright "Outstanding," nice and juicy and succulent, perfectly toasted Rye Bread, nice melting Gruyere Cheese, Sauerkraut and most important of all a nice thick pile of Succulent Tasty Slightly Smokey, Just about perfect Pastrami. "I Love it." I was in 7th Heaven and ectsty with my Bad Ass Tasty Reuben.
     Well i gotta say, The Bowery Diner and new York Magazine with their little piece on the Reuben and the picture of the Bowery Diner's Reuben met my high expectations. So many times you get disappointed, but here I was thoroughly pleased, a Great Reuben, nice ambiance, and a real nice waitress taking care of me. Great service. And one other happy discovery I made on my way to the laboratory, they got a Cool Old Seeburg Jukebox. it's beautiful. i wanted to play a few tunes, remembrances of my childhood but the hostess said it wasn't hooked up yet. Let's hope it will be, cause it's always a lot of fun throwing quarters in those old baby's, watching your records picked from the pile, put on the turntable ans spun. Love It!
  So, it was quite a nice lunch at The Bowery Diner with My Reuben, the booth, a Cup of Joe and a Cool Old Jukebox, Check it!

SEEBURG JUKEBOX

THE BOWERY DINER

NEW YORK, NY