The Modern at MOMA: Part 1

The Museum of Modern Art in Midtown is not only home to one of the best sundaes ever, it is now home to one of the best meals of my life!

My friend Patty and I had an out-of-this-world dining experience months ago, and I kept putting off this post because I wanted to devote the time it truly deserved...and then next thing you know, the year is ending. My apologies to the wonderful staff at The Modern for taking so long to sing their praises. If you love wonderful wine, exquisite food, and stellar service, you MUST go here!

A few months earlier, Patty & I met Belinda Chang, the Wine Director at The Modern, the restaurant connected to the Museum of Modern Art (MOMA). Belinda is such a talent and an incredibly warm person. She was super busy the day we came by, but she still took a moment to come out and welcome us, and she definitely took excellent care of us. Check out her resume on the The Modern's website--she has some impressive credentials in both Chicago and NYC.

And the first thing you must have is this: The Modern Martini. This is coming from someone who doesn't even LIKE martinis. Cilantro-infused gin. Our server told us it steeps for 3 days. Tha bomb (and the inspiration for this cocktail I made at home).

We started with the Alsatian tarte flambée, which had creme fraiche, applewood smoked bacon, and a delicious thin, crisp crust. This was HUGE--more than enough for two people to share. This was one of my favorite dishes of the day.

We also got the mushroom soup. I'm still a little freaked out by mushrooms, but this was out of this world. Creamy, earthy without tasting like dirt (or fungus), and tongue-tingling chorizo ravioli on the side. Please--on a cold day, stop in at The Modern, get a mushroom soup, share the tart. Pair it with whichever wine they recommend--You will thank me.

Patty ordered the foie gras. Me, I am just not a foie gras/pate person. I've tried it several times--the texture, the flavor, and the idea all just do not appeal to me. I tried it again with Patty, taking a small bite, but it's just not for me. Patty thoroughly enjoyed it, and if you're a foie gras fan like she is, you will love the MOMA's take on it.

With each course, Belinda had our server treat us to samplings of some of their featured wines--we started the first course with : Champagne! The Modern is the only house that sells magnum champagne by the glass. The Ayala was my favorite by far--a light, fruity aroma and soft and sippable. I loved this.

I'd never had a Cremant d'Alsace before I met Belinda, but this was my second taste. I love this! Cremant just means a sparkling wine made in a region of France that is NOT Champagne. This was lovely-crisp, dry, perfect.

I actually thought the rosé would be my favorite. I mean come on... A rosé champagne? Oui, s'il vous plait! This was nice, but of the three, it was my least favorite. That sounds mean now that I write it out--it was not bad by any means, I just thought the Ayala outshone them all.

Each sip was better than the last, and Belinda, as you may expect, did an outstanding job of pairing her selections with our menu. And it was only going to get better from here.... as you'll see in part deux!

Disclaimer: While we did receive several complimentary glasses of wine, Patty & I paid for our meal and tipped generously. I was in no way required to review this restaurant, and all opinions in this post are my own.

Dewar's Scotch Tasting

I signed up for another UrbanDaddy.com deal, a tasting of Dewar's Scotch, and invited ABF, That Sara, and her BF Mike to join me. It was free, it was Scotch, and did I mention it was free? That almost automatically qualifies it as a Finer Things Club outing...which it was. :)

Mike is actually the person who got me interested in Scotch--back in the day at Montel, he and Kwame and I would share Johnnie Walkers & Ginger Ale--a refreshing combo!

Mike and I also went to a Scotch tasting years ago (before either of us even knew That Sara!) with my friend Jenny, so I figured this would be similar. There was food, but the servers rarely made it over to us in the far corner of the room. Hello, work the room! We got wise though, and Mike & I started meeting the servers as soon as they came out of the kitchen. This time was over quickly, though, so we hadn't eaten much by the time we went in for the tasting. I would have loved more food before the Scotch!

Back to the present--like the Johnnie Walker event, the Dewar's folks had set up a room with hors d'oeuvres and a free cocktail. They offered three kinds: Dewar's 12 year Scotch on the rocks, A Dewar's & Ginger Ale (!) made with their White blend, and the Smash, a spin on the mojito with the White blend as well. Mike got the rocks, Sara & ABF got the Smash, and I got the Dewars & Ginger Ale. They were all delicious--even the rocks! I had Dewars ages ago and thought it was too peaty/smoky for me, but I was willing to come out to a (free) tasting, and I am so glad I did!

The party then moved into the next room, where they had tables set up with lots of beautiful glassware and what looked like chemistry sets! It was a lovely setting.

Our eyes lit up at the chemistry set--clearly this was an interactive event! The front row of test tubes contained, left to right: honey, citrus peel, lavender/heather seeds, vanilla stick, and peat. The host walked us through each item, first asking us to smell the item, then reach behind and open the vial that contained the scotch that contained that flavor/aroma. PS: I could NOT smell the peat for the life of me. I think that's a good thing. Now, Scotch is only made with water, barley and yeast-yet each different vial held such a different array of scents--so cool and science-y!

We learned about the history of Dewar's (Scotland owes a big debt to the late President Harrison). When word spread that he was having a keg of Dewar's shipped to him from Scotland, their sales exploded! We also learned how the Scotch develops all those different flavors, and much like making perfume, Scotch blends are perfected by smell, not by taste.

Then came the hands-on part--we got to make our own blends! We picked the aroma we liked the best (I chose fruity/citrus) to use as the base, and then added bits of the others until we liked what we smelled. I used all the blends, but only a drop or two of the 'smokey,' as the peaty flavor/smell is my least favorite.

Smokey was ABF's favorite--his was a very manly blend--woo!

We also learned that what you call 'legs' in wine (those streaks that go down the insides of the glass when you swirl) are called 'tears' in the Scotch world.

My blend has very nice tears. :)

We also had ready and waiting samples of their Dewar's White Blend (recommended for mixed drinks), the 12-year Dewar's (best neat or on the rocks), and their latest batch which isn't even available on the market yet. I was surprised I liked all three of them (the not-yet-released was my favorite).

For our final tasting, they brought us out 12 year aged Dewar's on ice--the best way they recommend enjoying it. I was surprised at how smooth it was, and that I really enjoyed it. This branding event worked, because I walked in thinking I didn't even like Dewar's, and I walked out thinking the opposite.

While the Johnnie Walker event was a little more 'dazzling' and produced, this was more fun. We also got 2 rocks glasses each as a parting gift. AWESOME! Well played, Dewar's... well-played. And well done--it was fun!

This salad ROCKS

This is a summer favorite based on a recipe in Real Simple featuring three ingredients: watermelon, red onions, and mint. ABF & I added some feta, and we had perfection on a plate. We weren't even dainty--we just shredded, sliced, crumbled, and voila! The tangy bite of the onions and the sweet watermelon are perfect partners, and the mint and feta mingle well, too. It. Is. Awesome.

I was a little nervous to taste it at first, but I couldn't stop eating it. Neither could ABF. We just kept spearing forkfuls of the deliciousness until the plate was nearly empty. Between amazingly delicious bites, ABF & I kept saying 'This is so good. This is SO. GOOD!' Four simple things that come together in the most wonderful way. Why haven't we made this again????

Why are you still reading this? Make this salad!!!

Garlic-Chive Butter

My mom used to make herbed butters when I was younger--her tarragon butter was always a favorite. Herbed butters are a great way to elevate the flavor and boost presentation, without adding a lot of work, cost, etc. It's just a lovely extra touch that shows you care and you want people to enjoy their food and their time with you.

I suppose this doesn't really count as 'cooking,' but it is a masterful recipe. So simple, so delicious, and soooo...oh wait, did I already say delicious?

ABF made this garlic-chive butter ages ago, and it is one of my all-time favorites. I always left it up to him to make it though, but this weekend he had me peeling garlic, cutting chives (from a fresh plant I bought at the Union Square Farmer's Market), and putting out the butter. I thought I was just setting the stage, getting all mise-en-place up in his grill, but he informed me, "Nope, you're going to make it today!"

I actually got a little nervous. His butter is phenomenal. It's packed with so much garlic that you might just think oh no, it's too much. But it's NOT.

For this round I peeled 2 large cloves of garlic (they were starting to sprout in the middle so I just cut out the bitter green parts), snipped a few tablespoons of fresh chives, and put the butter in the microwave for 7 seconds because I didn't want to wait for it to thaw.

I mashed it all up for a minute or two and that was it--easy peasy.

While I did that, ABF made his famous eggs, this time with smoked gouda and more fresh chives. We also toasted some high-fiber, multi-grain English Muffins and YUM.

ABF took a taste of the garlic butter, gave his seal of approval, and breakfast was ready! And oh my, it was wonderful.

We took the leftover butter, put it on some parchment paper, and placed it in the fridge for about 20 minutes to firm up again. I then molded it into a log and put it in the freezer. I was planning to take it home with me, but then I forgot it...as if I needed another reason to go visit ABF. :)

Starbucks VIA

I'm not usually one to jump on a new thing right away--I like to let other people be the guinea pigs whilst the engineers of said 'thing' work out the inevitable kinks. When it came to Starbucks VIA, which is basically instant coffee mix, I was in no rush to hurry there. While I love a good caramel macchiato or peppermint latte (my love!), I often find Starbucks' drip coffee to be too bitter for me.

My friend and coworker Mel had some instant iced on hand today, and as it was a Friday afternoon and we both needed a pick-us-up-already boost, I decided to try some with her (so nice of her to share!)

It looks just like iced tea mix.My one suggestion would be to make the opening in the pouch a little bigger--the default setting is a bit too narrow, and I had to really shake to get it all into the cup. Not a dealbreaker, though.

I don't normally sweeten my coffee (just some half and half or 2% and we're all set, thanks), but this was surprisingly delicious all around. It wasn't too intense, it wasn't too sweet, and it was already cool, so I didn't even bother with ice cubes (the cubed version seen here is Mel's)! This got two thumbs up from me. We get free coffee at work (hallelujah!), so I don't know if I'd go out of my way for this, but if you love Starbucks, I think this would be a great something to pop in your purse (or man satchel or glove compartment) and have on the go.

Thanks again for sharing, Mel!