Listen to jazz piano on a European-style boat for Mardi Gras this year. ![]() 1650 Broadway, 21, Mardi Gras NYC: Hornblower Bateaux Brunch Cruise The intimate underground venue serves great food and drink, and this performer will wow you with guitar prowess worthy of B.B. Expert blues guitarist Ana Popovic will perform February 24 and 25 at The Iridium in Hell’s Kitchen. Visit a jazz and blues club for Mardi Gras, and savor a new take on Southern music. Look for all the N'awlins favorites, including Hurricanes, Abita Beer, Sazerac, po boys, andouille sausage, beads, masks, and a three-piece brass band! 322 Columbus Ave., 64, Mardi Gras NYC: Ana Popovic at The Iridium Head to the Upper West Side for a Fat Tuesday/Mardi Gras shindig at Da Capo. Dancing and singing along are encouraged, and games will be provided. The Williamsburg alley/concert venue will host the band Black Tie Brass on February 23 at noon. 2 Wyckoff Ave., 64, Mardi Gras NYC: Brooklyn Bowlīring your family to the Mardi Gras edition of Brooklyn Bowl’s kid-friendly concert series. Circus stunts and dancing are also on the docket. You’ll also be treated to a brass band and a DJ (that’s the “ass” portion of the evening, according to the invite). The large Bushwick, Brooklyn venue specializes in outrageous entertainment and all-night revelry-so wear a marvelous mask, and enjoy their epic take on Mardi Gras. House of Yes’ annual Mardi Gras party boasts a parade to fit the occasion. Within Italy even restauranteurs have difficulty in sourcing this meat, unless they have close contacts with producer.ĭrawn from Fettuccine Alfredo, Spaghetti Bolognaise & Caesar Salad by Maurizio Pelli.įor info: The Culinary Clinic by Maurizio Pelli.Where to celebrate New Years Eve 2022 Mardi Gras NYC: Brass, Sass & Ass at House of Yes This way blood will not come out when you start cutting into the steak.Ĭhianina meat is difficult to source even in the Florence area because the production of Chianina beef is very limited. The steak must then be left to rest for a few minutes so that all the meat juices settle down and stay there. Once taken off the heat, the meat must be seasoned with salt and pepper and drizzled generously with extra virgin olive oil (oil must be Tuscan or Umbrian). Fiorentina must be served rare or at most medium rare. The meat must be turned only once and need to be cooked on embers from a wood fire. The steak must be at room temperature before it is cooked and it must be cooked just as it is without any marinade or seasoning. The meat must be “hung” for an adequate period of time. Thickness of the steak must be a minimum of 3.5 cm. If you want a classic T bone steak (fillet and sirloin) Chianina cattle offer bigger fillets than any other breed, the finest steak cuts come from the central part of the animal and can be nearly as big as the sirloin parts. In the past, they were used as draft animals for their strength and docility. This cut is much bigger than any other cut from other cattle breeds because the Chianina cattle are huge animals. ![]() A decent Florentine steak weighs between a minimum of 1.2 g and 2.0 kg and up. Is the steak from Florence? Or from Val di Chiana? No, Australia.Ī ‘Florentine steak’ can only be defined as such if it comes from a native bovine animal, bred in Val di Chiana in Tuscany. I was all geared up to eat a nice, rare piece of meat, and asked the chef if it was possible to have a rare steak cut with a thickness of 4.5 cm. We were in a supposedly ‘Tuscan’ restaurant, yet there were no Italian or local Tuscan people either in the kitchen or in the dining room. Anyways, I walked towards the open kitchen of the restaurant and asked if I could see the ‘Florentine steak’ listed on the menu. ![]() I was certain that I was facing the umpteenth culinary ‘faux pas’. This is a classic dish of Tuscan cuisine. In the meat section of the menu was a dish called Bistecca alla Fiorentina (Florentine Steak). It was described as a ‘Tuscan restaurant and pizzeria’. This restaurant, the ‘pride and joy’ of the hotel chain supposedly specialized in regional Italian cuisine. A few years ago I was in a well-known foreign hotel chain, still not content with the string of fake “Italian” restaurants it already possessed, decided to go one step further and add to its portfolio the greatest fraud of all.
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