Harvest season has arrived! For those crazy, pumpkin-everything obsessed nut cases, this season is their jam! For everyone else, the taste and smell of apple pie, cinnamon toast, maple syrup and more bring back those precious memories of childhood meals and adventures. Yes, October is a delicious month that has something for everyone across the spectrum. Whether it’s our children stalking the hallways of apartment buildings for those little morsels of candy, or adults bobbing for apples at a party, this month is not only flavorful, it is fun!
So let me first tackle the 800-pound gorilla in the room; everyone’s least favorite obsession comes to the forefront, pumpkin season! Granted, my personal disdain for the orange fruit (no, pumpkin is not a vegetable) and the ridiculousness around pumpkin spice during this time of year is my own problem. But you do have to admit that people are too obsessed with pumpkin everything come harvest. Which is even better for our state given how many farms there are for pumpkin picking!
Given how many recipes there are out there for pumpkin-everything, I wanted to take you on a different flavor journey this month. A throwback, if you will, to the days when maple syrup ruled the Harvest! Remember, it was only a decade ago that Chicken & Waffles (with maple syrup) was the trend craze!
SEAN-PATRICK’S
MAPLE GLAZED CHOOK
Ingredients:
• 1 teaspoon paprika (for a smokier taste, use smoked paprika)
• 1 1/2 teaspoons salt
• 1 tablespoon brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1 teaspoon fresh coarse ground black pepper
• 1 - 1 1⁄4 lb boneless skinless chicken breast, cut into 1-inch pieces
• 2 1/2 tablespoons maple syrup
• 1 tablespoon butter (though maple butter would be better for this recipe)
• 1 tablespoon Dijon mustard
Preparation:
Combine the paprika, salt, ground cinnamon, brown sugar, cumin and pepper in a bowl or bag.
Add chicken pieces and coat evenly. In a skillet over medium heat, cook chicken pieces for about 10 minutes until thoroughly done. Set aside chicken after done and keep warm.
Lower heat to low, add maple syrup, butter and Dijon mustard. Combine well and add chicken pieces to coat evenly. Should be served with roasted potatoes.
WHOLE FOODS MARKET DAILY SHOP
Whole Foods’ new smaller format stores for urban markets like New York are starting to open. And from what I can see, they look amazing! They’re called Whole Foods Market Daily Shop. According to a recent press release from Whole Foods, “Whole Foods Market Daily Shop will provide a convenient option for grab-and-go meals and snacks, weekly essentials, and a quick, easy destination to pick up ingredients to complete a meal—with all items meeting the company’s rigorous quality standards. The innovative, smaller-format stores will range between 7,000 and 14,000 square feet, or about a quarter to half the footprint of an average 40,000-square-foot store.”
The first is located on the Upper East Side at 1175 Third Avenue and opened on September 18. The next one is scheduled to open in StuyTown at 409 East 14th Street in the space formerly occupied by Associated Supermarket.
What used to be referred to as “Whole Paycheck” (for when Whole Foods’ prices were out of the stratosphere before Amazon acquired them), Whole Foods seems to be appealing to the masses, at least in New York, through these smaller format stores with more daily offerings for convenience. Though it is important to note that I would expect these new stores to have a negative affect on local delis and bodegas that serve sandwiches and the like. Personally, I cannot wait to try it!
Bon Appetit!
Every single day in Metropolis (I never refer to New York as Gotham, only Metropolis as my nod to the best superhero in history, Superman), guests at restaurants, bars and lounges across the city are given a menu of cocktails to choose from. In the spirits trade, these are called “Feature Cocktail Menu Placements.” They are created either by mixologists (bartenders trained in the art of the cocktail) that work for a spirits brand, or by those that work for the “account” (bar, restaurant, lounge, or club) where the cocktail is featured. To our knowledge, not a single publication has ever highlighted these special concoctions with any regularity, so look for our new Spirits of the City column starting next month! In the meantime, here are three feature cocktail menu drinks we thought were apropos for October:
Brand: Heaven’s Door heavensdoor.com
Heaven’s Door is a collection of handcrafted American Whiskeys co-created with Bob Dylan. The perfect blend of art and craft, a collection of stories to be savored and shared. Each bottle of Heaven’s Door showcases Dylan’s distinctive welded iron gates he created in his studio, Black Buffalo Ironworks.
Cocktail: Rockstar Martini
Ingredients: Heaven’s Door Ascension Bourbon, Passoa Liqueur, passion fruit purée, lime juice, sparkling wine.
Account:
Flatiron Room Murray Hill, 9 East 37th Street, (212) 725-3866,
theflatironroom.com/murray-hill-home
Brand: Superbird Tequila drinksuperbird.com
Invoking the spirit of community, spontaneity and making lasting memories, Superbird is all about capturing the essence of unforgettable experiences. Distilled from 100% blue agave in Jalisco, MX, Superbird offers a premium line of Bottled Tequila, RTD Tequila Sodas, and Canned Cocktails, and is carefully crafted for any occasion.
Cocktail: Whitney
Ingredients: Superbird Reposado Tequila, Doladira, Apertivo, Pineapple Juice, Lemon Juice, Simple Syrup.
Account:
Little Rebel, 219 Second Avenue,
(646) 922-7325,
littlerebelnyc.com
Brand: Hendrick’s Gin hendricksgin.com
Hand crafted in Scotland in miniscule batches by William Grant & Sons, Hendrick’s is a deliciously super premium gin, made with a number of unusual twists. Hendrick’s combines a distinct blend of eleven botanicals, as well as the signature infusions of cucumber and rose petals, producing a wonderfully refreshing gin with a delightfully unique aroma.
Cocktail: Pumpkin ‘75
Ingredients: Hendrick’s Gin, lemon juice, simple syrup, pumpkin butter, topped with prosecco
Account:
The Regency Bar & Grill at Loews Regency New York,
540 Park Avenue,
(212) 339-4050,
loewshotels.com/regency-hotel/dining