BRUNCH IT UP

Colder temperatures mean that you have to switch things up to ensure that you don’t succumb to the dreaded cabin fever that can set in as we all wait for Spring to arrive!

Thankfully we have weekends with brunch and gameday dates as well as a myriad and of excuses to make the classic Bloody Mary with a twist. Courtesy of our friends at The Bar.com, your next impressive drink that you’ll make for friends is the Bloody Caesar! Mixed with Don Julio® Blanco Tequila, this variation creates heat and a satisfying fizz that will amp up any frittata or zippy wings.

THE BLOODY CAESAR
 
You’ll Need:

•1 oz. Don Julio® Blanco Tequila
•0.5 oz. fresh lime juice
•1 tsp. hot sauce
•1 dash of Worcestershire sauce
•3 oz. Mexican style beer
•4 oz. tomato and clam juice

This recipe makes one serving. Combine first 5 ingredients in an ice filled shaker. Shake well and strain into an ice filled glass rimmed with chili-salt. Garnish with a lime wedge.

PHOTOGRAPHY COURTESY | Bar.com

IL PRINCIPE @ HOTEL HUGO

Whether you’re meeting with friends, enjoying a meal or savoring a beverage, it is clear that attention to detail is a primary focus at Hotel Hugo’s ground restaurant, Il Principe Cucina Italiana. While here, you’re engaging with the waitstaff, hostess or bartender, you’re bound to bump into Samantha McCrimmon, who serves as the restaurant’s General Manager and Wine Director. From the time that you enter to the time you leave, she ensures that she and her staff have you in mind. 

Prior to Il Principe, Samantha was the Wine Director for Plein Sud at The Smyth, a Thompson Hotel property. Her knowledge of wine from decades of being in the industry, comes from an innate passion and the ability to create and run a wine program.

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Wine culture continues to grow within a number of restaurants as there is a need to facilitate more knowledge within this area. Her role at Il Principe is to bring in big names from Italy, France and California as well as interesting varietals that may be lesser known. 

She highlights that Rose (whether by the glass or bottle) is outstanding and is hotter than ever, especially during the summer. The trifecta of wine, cuisine and food creates a symphony that is reflected in the menu. Guests can enjoy off the menu gems and vintages which enhances their experience.

As Samantha recovers from the holiday season, she notes that breakfast and lunch are perfect for guests and business meetings. When having dinner at Il Principe, it’s not only a romantic vibe but guests agree that newly appointed Chef Christine has created a menu that places innovative twists on classic dishes. For those who enjoy her much buzzed about homemade lasagna, there are plenty of savory dishes  within the  menu.

Read more from the Jan Issue

The Art of the Snack, Chobani

A PERFECT PICK ME UP

Greek Yogurt has been a must have whether you’re eating it alone or putting it into a number of recipes. The team at Chobani opened Chobani Soho a few years ago to focus on Sweet and Savory Creations that keeps this dairy brand at the forefront of your tastebuds. If you’re not able to visit their NYC location, you can make them anytime at home.

PISTACHIO + CHOCOLATE

1/2 cup Plain Chobani
2 tsp Pistachios
2 tsp Dark Chocolate
2 tsp Orange
1/2 tbsp Clover Honey
1 tsp Fresh Mint, Chopped

TOMATO + OLIVE TAPENADE SIMIT

Turkish Simit, Plain Labne
Olive Tapenade
Tomato Slices
Arugula

SMOKED SALMON + DILL

1/2 cup Plain Chobani
1 1/2 tbsp Smoked Salmon
1 spritz Lemon Juice
2 tsp Extra-Virgin Olive Oil
1 pinch Salt + Pepper
1 pinch Fresh Dill
8 pieces Bagel Chips

PHOTOGRAPHY COURTESY | Chobani

Homemade

Food and mobile come together with a wide selection of menus, getting to know your chef and never missing a beat.

In the bustling city that never sleeps, many New Yorkers remarkably eat food quickly on the go and remain largely unfamiliar with their chefs and neighbors.

Homemade is a NYC startup well underway toward changing that. With a tasty selection of eats and strong community focus to connect cooks and people through an array of fresh food experiences - they are changing the face of the task of ordering out.

Like a modern digital bake sale, Homemade boasts 60 cooks offering over 350+ tasty meals, made by professional chefs, entrepreneurs, food bloggers and seriously passionate hobbyists. There is an array of healthy, ethnic, munchies, and specialty foods choices, including a variety
of vegan and gluten-free food options.

Homemade’s intuitive mobile app relies on search and customer reviews to discover new cooks and meal choices. Eaters make recommendations for chefs to tweak their recipes with detailed feedback. Both sides continue to build trust and professionalism, as well as socialize toward friendship as well.

The idea came from founder Nick Devane enjoying his grandmother’s chocolate frosted cake and wanting to spread the joy of home-cooked meals between the cook and diner. This new addition to the alternative food scene came as an extension of grandmotherly visceral connection of specialty, pride and family and has now scaled to a system of steady doses of shoppable food. Download the app to get connected into this foodie revolution.

PHOTOGRAPHY COURTESY | Homemade