Life in the big city, and everything in between.

Posts Tagged ‘Sara Jenkins’

New Autumn Dinner Menu at Porsena

In Food on November 14, 2012 at 2:04 pm

Striped bass, chickpeas, & braised leeks

Above: Lamb tonnato, roast lamb, poached tuna aioli
Below: Pennette w/ brussel sprout leaves, pancetta, & thyme (& glass of Rosé)

 

Here is what’s new on the menu:

Appetizers:
* Seared whole cuttlefish, w/ baby artichokes,
white wine, and mint
* A Little gem salad w/ warm bacon
dressing & egg mimosa
Pastas:
* Rigatoni al norcino, w/ house made garlic
pork sausage, ricotta, & black pepper
(from a Salvatore Denaro sausage recipe!)
* Gnocchetti con le pulezze, mustard greens,
garlic, anchovy, chili, & breadcrumbs

 Entrees:

* Striped bass w/ braised leeks & chickpeas (pictured above)

View the entire new
Porsena DINNER MENU here!

Check out details on

FacebookTwitter,

& Sara’s Tumblr page
Porsena
21 East 7th street
New York, NY 10003
tel. 212.228.4923

 

 

 

Porsena’s Summer Menu

In Food on July 27, 2012 at 10:53 pm
I was so excited that my favorite “pasta” restaurant has come out with a summer menu that I had to share the email. Check out below courtesy of Porsena.

Seared skate wing, Umbrian lentils & heirloom broccoli raab  

Chef Sara Jenkins has crafted a summer menu at Porsena: appetizers of a tomato & cucumber salad, a brandied chicken pâté, and salt cod cakes!

Porsena Summer Menu

 Fettucine rigate with grilled sepia & aromatic herbs

New pastas are pesto siciliano with pistachio, mint, and basil / pennette with green and yellow zucchini / gnocchetti with white beans, diced tomato, and manila clams / and a fettucine rigate with grilled sepia and aromatic herbs.

    Eggplant parmigiana, tomato, and besciamel baked in terra cotta 

The meat in the slow-cooked ragu will change on a daily basis, while the lasagna is seasonally replaced with a baked eggplant parmigiana w/ besciamel in terra cotta.

Gnocchetti with white beans, diced tomato, and manila clams

 

Entrees include a seared skate wing on the bone, with Umbrian lentils & heirloom broccoli raab, a hanger steak in anchovy butter, and a roasted rouge half chicken with farro and fennel!

Summer Menu at Teverina Dreaming

  

(Psst. In one month—PORSENA SINISTRA, wine bar and 

Mediterranean plates, opens next door….)

   Read Sara speaking of Mediterranean picnics in
the New York Times! 

Chef Sara in the NY Times

Everyone Loves PORCHETTA’S

Check out details on

FacebookTwitter,

& Sara’s Tumblr page
Porsena
21 East 7th street
New York, NY 10003
tel. 212.228.4923

 

Taste of the Lower East Side

In Food on April 26, 2012 at 11:49 pm

Taste of the Lower East Side was hosted tonight by Grand St. Settlement, which raises funds for the community’s programs and services.  This is one of New York City’s most highly anticipated tasting events because of the partnership between the neighborhoods local eateries. This was a great event to bring food lovers together and show support by donating to the less fortunate families in the Lower East Side.

Prepping the slowly braised succulent Porchetta ragu.

Sara goofing off for the camera...hope she doesn't murder me for posting this.

The always adorable Porchetta mascot.

Braised short rib taco from Stanton Social.

Me and Matt representing for Porchetta.

Cured duck breast from one of my favorite spots in the LES, Vandaag.

Pan fried rice noodle crepe with Kuma pork bolognese from Kuma Inn. This place is amazing, affordable, and BYOB.

Jerk chicken meatballs with mango chutney from The Meatball Shop.

Saffron soup, smoked mackerel, apple, and rye from wd-50.

Finished the night with some cheesecake gelato from il laboratorio del gelato.

 

Dinner with ADANTI at Porsena

In Food on March 29, 2012 at 10:02 pm

Chef Sara Jenkins presents a five-course tasting menu paired with the Montefalco wines of Adanti on Wednesday, April 4th! Wine and tasting menu: $85.

 April brings a celebration of the wines of MONTEFALCO to New York City, and a consortium of winemakers who use the Sagrantino grape, emblematic of central Italy and of the beautiful region of Umbria.

Tasting Menu with Wine Pairings, $85

 The Montefalco DOC was granted in 1979 and the DOCG, in 1992. Some Sagrantino vines, however, are believed to date back as far as the 18th century. The name, Sagrantino, recalls its early cultivation by monks to be used as sacramental wine and its use by local farmers specifically during religious feasts and festivals, such as Christmas and Easter. Sagrantino is suitable for long aging and pairs well with roasted meats and game.

And coming in May, Chef Sara cooks at

The Great Googa Mooga Festival

in Brooklyn’s Prospect Park!

Check out details on

FacebookTwitter,& Sara’s Tumblr page Teverina Dreaming

Porsena

21 East 7th street
New York, NY 10003

tel. 212.228.4923

info@porsena.com

www.porsena.com

 

Porsena Sinistra To Open This Spring

In Food on March 22, 2012 at 1:43 pm

Get fired up for one of the hottest new openings this spring, Porsena Sinistra. During the day this sixteen-stool extension to Sara Jenkins’s Porsena will operate as a lunch counter serving soups, salads, and yummy sandwiches; by night, chef Sebastian Jaramillo will head the wine bar dishing out cured meats, raw-milk cheeses, vegetables, and the raw-fish preparations known as crudo in Italy. More details to come soon!

Night of Napoli Cuisine at Porsena Restaurant

In Food on March 3, 2012 at 3:59 pm

Chef Sara Jenkins celebrates the CUISINE OF NAPOLI at Porsena, a cuisine of the sun in the shadow of the volcano, Monday, March 19th, 5:30PM-10PM. Neapolitans are the original macaroni eaters, famed for eating spaghetti with their hands from street side stands in the 18th century. 
 

Neapolitan macaroni-eating lads
 
Whitebait in Napoli

 

The passion Neapolitans have for pastasciutta and tomatoes seems an apt inspiration for a special menu. While Neapolitan-style pizza has taken the U.S. by storm, Chef Sara wants to showcase some of the other classics of this cuisine.

Menu di Napoli

Tasting Menu $55

 

Pesciolini fritte, fried whitebait

 

Scarola ripiena, escarole, olives, capers, anchovies,

 

Le Cozze, mussels, breadcrumbs, garlic, parsley

 

Melanzane imbottite, eggplant roasted w/ mozzarella, basil

 

Pasta Genovese, pasta w/ onion sauce

 

Ziti ereti, tomato sauce, mozzarella, parmigiano

 

Capretto, baby goat

 

Friarielli, broccoli raab, garlic, olive oil, chile

 

Strufoli, fried dough, honey

 

Check out details on

Facebook & Twitter

 

Read Sara ponder the “authentic” and

Italian food in The Atlantic Monthly


Porsena
21 East 7th street
New York, NY 10003
tel. 212.228.4923

 

Sara Jenkin’s New Year’s Day “Around the World” Brunch

In Food on December 29, 2011 at 1:03 pm

image courtesy of Grub Street New York

 

Don’t miss Sara Jenkin’s Around the World evening brunch from 5-9pm on New Year’s day at Porsena Restaurant. Sara will be celebrating the world cuisine, including North Africa, Vietnam, Lebanon, Burma, and Italy! Check out the article on New York Magazine online.  What a way to ring in the New Year!

 
21 E 7th St
(between Cooper Sq & Taras Shevchenko Pl)
New York, NY 10003
Neighborhood: East Village

(212) 228-4923

www.porsena.com/

 

 

 

 

 

 

 

Meatball Madness 2011

In Food on October 12, 2011 at 9:41 pm

Porsena Restaurant

I was lucky enough to attend Meatball Madness this year as part of the New York Wine & Food Festival with my favorite restaurant, Porsena! Giada De Laurentis was the evening’s host and some of New York’s hottest chefs were in attendance.

Giada DeLaurentiis hosted Meatball Madness, with some of the city's best chefs.

The Little Owl took first prize, and the Meatball Shop was the popular favorite. But check out two of my favorite bites of the evening…

Harold Dieterle of Kin Shop's goat meatball with penang curry.

Sara Jenkins of Porsena's lamb and bulgar kibbe with pickled turnips.

Me with Chef Michael Psilakis. Doesn't he look serious in this picture?

Another serious face by Chef Sebastian Jaramillo.

Chef Sara Jenkins front and center.

Chefs & Champagne Honoring Emeril Lagasse

In Food on July 24, 2011 at 9:40 pm

Chefs & Champagne New York is the James Beard Foundation’s annual summer tasting party. It features flowing Champagne, the wines of Wölffer Estate Vineyard, Stella Artois beers, and culinary offerings from a select group of more than 30 fine chefs, many from JBF Award–winning restaurants. This year one of America’s favorite chefs and personalities, Emeril Lagasse, was being honored.

Emeril is from New Orleans in my home state of Louisiana but that’s not why I like him so much. He has a larger-than-life personality and meeting him proves that he also has a larger-than-life heart.

It was such an honor to meet one of America's favorite chefs, Emeril Lagasse.

Thank goodness for all the flowing bubbly because it was one of the hottest days yet. But the heat didn’t stop guests from enjoying some pretty amazing eats from chefs who were handpicked by Emeril to join the celebration.

Sara hard at work making her spicy chilled tomato soup with olive oil, whipped goat's milk, and yogurt

Sara Jenkin’s dish was perfect for a hot summer day. The chilled tomato soup was so refreshing or at least that’s what Richard Gere thought when he tried it.  He absolutely loved Sara’s creation. And once he walked away I had to point out who he was. After Sara realized it was him she was completely start struck. And if you know Sara you know she very rarely gets star struck by a celebrity.

One of my favorite dishes of the night came from Chef Roberto Deicao. It was grilled sea scallops with herbed new potato salad, truffle foam, and shaved truffle to top it off.  Truffles are buried in the earth like little black diamonds. Finding them is not so easy. It takes a lot of patience, persistence, and knowledge of where they grow, as they’re elusive.

Grated over a simple dish, truffles can turn anything into a blissful treat.

Another one of my favorite’s of the event was from Chef Sam Hazen who concucted the oyster escabèche with heirloom tomatoes and watermelon.

The oyster escabeche was incredibly fresh and delicious.

 Marc Forgione, of Marc Forgione restaurant and the season three winner of The Next Iron Chef  was also in attendance.

Forgione doesn't let the heat get in the way of his dish.

Chile lobster with local corn and lemon verbena from Marc Forgione.

Another JBF award winner, Marcus Samuelsson, made a delicious chilled corn soup with marinated bass and tomatillo-cilantro purée.

Just like Sara's tomato soup, this corn soup was refreshingly good for the summer heat.

Two James Beard Foundation Award winners: Emeril Lagasse and Marcus Samuelsson

I have been wanting to try Daniel Boulud’s new spot Epicerie Boulud , especially after sampling some of his scrumptious pastries.

Strawberry Ricotta Tart with violets

Apricot Pistachio Religieuse

Chef Daniel Boulud

Although it was steamy weather, it certainly didn’t dampen the mood at this year’s annual Chefs & Champagne event. I guess it takes a lot more than stifling humidity to keep a bunch of Hamptonites out of a tasting event. I think I have had my fair share of sundresses and seersucker for sometime.

Taste of the Nation: No Kid Hungry

In Food on May 25, 2011 at 11:14 pm

Share Our Strength’s Taste of the Nation  is a culinary benefit, bringing top chefs and mixologists together to donate their time, talent and passion to end childhood hunger in America. This year’s NYC event featured dishes from an incredible line up of over 40 top New York and Brooklyn restaurants. The night was full of the who’s who of the culinary world, celebrity chefs, and master mixologists.

Restaurants such as Telepan, Landmarc, Gramercy Tavern, The Modern, and Union Square Cafe just to name a few, were in attendance.  There were also a number of new restaurants including ABC Kitchen, Hill Country Chicken, Kin Shop, Artisans, and of course my favorite Porsena!

Mixologists from Macao Trading Company, Pegu Club, and my new favorite spot Painkiller, had the room flowing with booze all night.

There was even a book signing from chefs and food personalities like Melissa Clark, Sara Jenkins, Sandra Lee, and Marcus Samuelsson.

But the real goal of the night was to make sure no kid grows up hungry. That is what Taste of the Nation is about. Since 1988 they have raised more than $73 million dollars to support hunger relief organizations. Anyone can participate by volunteering or even making a donation. I was definitely happy that I could be a part of this event even though I only played a small role in helping out.

Here are some highlight’s from Monday night’s event:

It was an honor to work alongside Chef Sara Jenkins and represent Porsena restaurant.

Chef Harold Dieterle of Perilla and Kin Shop Restaurant.

Chef Harold Dieterle, from Perilla and Kin Shop, was so nice! Sometimes you never know how people will be once they are on t.v. or have made a name for themselves but Dieterle is a really down to earth person. The scallop dish he served was amazing!

The scallop dish was one of my favorites of the evening.

I must have had a dozen baccala crostinis that night. It was made with fresh and salted cod and mixed with potato then drizzled with extra virgin olive oil and parsley. Delicious!

Baccala crostini from Porsena

I am so glad I do not live anywhere near Pies ‘N’ Thighs because I would have a spare tire on me! The name alone says it all. If you haven’t had it please go. Their chicken is so moist and seasoned with hot sauce and slapped between two buttery biscuits. It’s suck your fingers and lick your plate good.

Holy shit the chicken biscuit is good.

It was great to run into an old friend, Chef John DeLucie of The Lion.

Marc Forgione, winner of the Iron Chef on Food Network.

I couldn't resist The Modern table at the event. Delicious assortment of macarons, pineapple lollipops, chocolate and cookies.

Guests also had the opportunity to purchase cookbooks and have them signed by the authors.  Among the popular food writers was Chef Sara Jenkins signing her New York Times bestseller “Olives and Oranges”.

Sara Jenkins signing her bestseller cookbook "Olives and Oranges".

Amar’e Stoudemire made an appearance at Monday night’s event to support his personal chef Maxcel Hardy. He stayed pretty much until the very end and was nice enough to take pictures with just about everyone. So of course I had to snap a picture with him too.

Amar'e Stoudemire of the New York Knicks

My favorite and most popular drink of the night had to be the Hendricks Gin “Jimm’s Cup”. No it’s not a Pimm’s. It is just Hendrick’s gin, strawberries, Angostura, citrus, simple syrup, and a delicious cucumber foam. Check out the short video below of the Hendrick’s Gin bartenders making the perfect summer cocktail.
And if you want to make this at home I have included the recipe below:
JIM’S CUP
COURTESY OF JIM RYAN, HENDRICK’S GIN AMBASSADOR

1½ ounces Hendrick’s gin
¾ ounce fresh-squeezed orange juice
½ ounce fresh-squeezed lemon juice
¼ ounce fresh-squeezed lime juice
¾ ounce simple syrup
3 small strawberries, hulled and chopped
1 thumbnail ginger root
4 dashes Angostura bitters

In a mixing glass, muddle ginger, strawberries, simple syrup and bitters. Add remaining ingredients and ice. Shake well and strain into an iced short glass. Top with cucumber foam* and garnish with a sprig of mint.

*For cucumber foam, place a whole seedless cucumber into a juice extractor and capture the juice in a coverable container. Shake the container to excite the foam and spoon onto the top of the cocktail.

It is crazy to think that nearly 17 million kids suffer from hunger in this country. If you take a look at the statistics it will shock you. For example, on average, families that experience hunger in the U.S. struggle with it seven months of the year. At times, these families go a whole day without food. And two-thirds of teachers across the U.S. say they have children in their classrooms who regularly come to school too hungry to learn because they are not getting enough to eat at home. That is heartbreaking. I am fortunate that I was a part of this event because it wasn’t about eating my way through the night, but bringing awareness to the real issue.

Learn more about Share Our Strength
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