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Posts from March 2010

The Classic is Coming!

Cocktail

Tickets for the Manhattan Cocktail Classic officially go on sale tomorrow, and if the fall preview back in October was any indication of what's to come, you don't want to miss this! Here's my prior coverage:

http://newyork.seriouseats.com/2009/10/manhattan-cocktail-classic-preview.html

http://newyork.seriouseats.com/2009/09/meet-and-eat-lesley-townsend-manhattan-cocktail-classic-events.html

http://www.savorycities.com/blog/2009/09/dave-wondrich.html

http://www.savorycities.com/blog/2009/09/meet-the-masters-at-the-manhattan-cocktail-classic.html


Dayenu

The table, before . . . So I had my first Passover Seder at my current apartment last night (or I'm pretty sure it was the first one here; at the very least it was my first one at the new-ish table).  I had five friends, including two Seder "virgins" and my mom over, and all in all, I'd have to say it was a great success.  I am getting better and better about prepping food the day before; now all I need is some additional counter space.  I think I may get this folding prep stand for dinner parties.  The menu and recipes are below:

Vegetarian chopped liver (made from mushrooms, onions and walnuts; much better than it sounds!

Russ & Daughters gefilte fish (thanks, Mom!)

Matzo ball soup

Zuni cafe roasted chicken (which came out so tender -- highly recommended)

Cook's Illustrated slow cooker brisket (deeeelicious, even when I halved the recipe but forgot to halve the meat amount)

Potato kugel (slightly adjusted amounts)

Mark Bittman's broiled asparagus

Flourless chocolate cake, macaroons, chocolate mousse, and berries

And my guests not only helped with the dishes, but they took home leftovers, which made me very happy!  Thanks to all for a wonderful evening.


The Current Soundtrack

It happens to all of us -- we get a song stuck in our head, for better or for worse.  I woke up yesterday with "Alone" by Heart in my head (perfect for belting in the shower, for the record).  As the day progressed, I was influenced by a link that my friend Frank had in his GChat status to this, which featured a cover of Hall & Oates' "One on One" as the song of the week.  Boom -- stuck.  This morning's song, prompted by nothing I can pinpoint, is "Love is Pain" by Joan Jett.  Actually, maybe it was reading the interview with her in last week's Time Out over dinner last night . . .

Inspiration

Every year when I return from the Pro Bono Institute, I'm re-energized and full of good ideas for enhancing our pro bono program.  Much of this is due to being surrounded by my enthusiastic colleagues who attend the conference each year.  But I am also inspired by two great women who I always feel are there in spirit, even though they are both no longer with us.  Hanna Cohn was the director of the Volunteer Legal Services Project in Rochester, and Tanya Neiman was the director of the Volunteer Legal Services Program of the San Francisco Bar.  Both of these women offered me guidance in the early days of my pro bono career and were truly an inspiration of how I would like to continue to build it going forward.  Hanna & Tanya -- we miss you and are doing our best to build upon the work you did to bring justice to those in need.

Update from Probonofest

Menu I'm in Washington DC at the annual Pro Bono Institute.  It's the second day of the conference, and my third day down here, and it has been very successful so far.  On the work front, I had a good meeting with the folks in my DC office about focusing on some new pro bono projects, which I'll try to get moving once I'm back in the office next week, and I co-moderated a panel, which colleagues told me they enjoyed.  On the social front, I went out Wednesday night with @TMFIII and @jasonmader, who took me to the Tabard Inn.  The cocktails, by Chantal Tseng, were delicious, and the company was delightful.  We followed up with a quick stop at the Passenger, which was somewhat overrun due to St. Patrick's Day and overflow from a nearby TV/radio correspondents' dinner.

Although I went to bed at a reasonable hour Wednesday night, given the long day I had yesterday, I was about ready to fall over when my meetings ended at 8pm, but I had arranged (as I tend to do at conferences) a group dinner at Zaytinya.  It was great, but somewhat slow-paced, and didn't end until 11:30, which felt like about 3 a.m. to me.

Slept well last night, and after writing this week's cocktail column, it's off to the races again.  I'm hoping to sneak in a workout somewhere today, and looking forward to our reception with Ruth Bader Ginsburg tonight!


Early to Bed, Early to Rise?

As much as I want to shift my body clock, going to bed early seems to have little to no impact on my ability to wake up bright-eyed and bushy-tailed.  I have trouble falling asleep before 11:30 - 12 and even if I do somehow managed to fall asleep earlier than that, it's rare that I wake up before my alarm.  I will then proceed to snooze for at least 1/2 hour if not more.  That's just the way it is.  I've got some work to do before I get that dog, apparently.

Tri Training in Training

So this week was supposed to be my first real triathlon training week.  As you may know, I'm doing my third NYC Triathlon on July 18th.  I did okay on the running and biking front, but still haven't quite made it into the pool yet.  Next week, I swear -- no excuses.  I'm also starting to feel like regular yoga would be a welcome addition to the mix, as my flexibility isn't great these days.  Plus, it's good for stress-relief, which I can always use. 

That said, I have already started fundraising, and have gotten a few early bird donations (which, in addition to providing much-needed services to those dealing with leukemia and lymphoma, make me extra-motivated -- I can't let my donors down) -- thanks to those who have donated so far!

Want to donate?  Please do!  More information here.


More Women, More Whisky

Share photos on twitter with Twitpic Cheers to all for such a fantastic event at Astor Center last night! The International Women's Day festivities continue all week long with Compass Box drink specials created by members of LUPEC NYC, with a portion of the proceeds going to Dress for Success.

Death & Co., Battle of the Rude by Jessica Gonzales: Oak Cross, Asyla, Cinnamon Bark Syrup, Lime, Lemon, Pineapple

Louis 649, Sendak by Eryn Reece: Peat Monster, Applejack, Carpano, Demerara, Lemon

Raines Law Room, Highland Crossing by Meaghan Dorman & Katie Emerson: Oak Cross, Amaro Nonino, St. Germain, Lemon

Rye House, Muriel's Spark by Lynnette Marrero: Spice Tree, Drambuie, Yellow Chartreuse, Dolin Dry, Flamed Orange Zest


A Virtual Cocktail Party -- The Sparkling Ginger Daisy

As I've mentioned before, I really do love Twitter.  Simply by using it, I have managed to meet so many new people this year, many in the world of (not shockingly) food and cocktails.  Although I have met many in person, there are some I've only interacted with virtually, at least so far.  One such person is Kara Newman, author of Spice & Ice: 60 Tongue Tingling Cocktails.  Kara is hosting a virtual cocktail party, and I'm taking part by making her Sparkling Ginger Daisy.  I made this zippy cocktail to start off a Friday night with two close friends, who both loved the mix of ginger and bubbles sparkling together.  It made an ordinary Friday night seem downright festive!  Thanks, Kara, and cheers!

Sparklinggingerdaisy

Sparkling Ginger Daisy Yield: 1 drink

A daisy is a classic juice-based cocktail sweetened with grenadine or a red liqueur, and often topped with sparkling wine. Here, the bright spice of ginger plays against a backdrop of bubbles for a festive holiday sparkler. And if you feel like gilding the lily, try one or both of the optional special touches below.

1 ounce Plymouth Gin

1 ounce Domaine de Canton ginger liqueur

2 Tablespoons Lemon juice

1 teaspoon grenadine

Brut champagne

Combine gin, ginger liqueur, lemon juice and grenadine in an ice-filled mixing glass. Stir until well chilled, and strain into a Champagne flute. Top with champagne.

Optional touch #1: If desired, rim the flute with sparkling sugar before pouring in the drink. Optional touch #2: Garnish with a cherry at the bottom of the flute.