This is really a late posting as we had this event all the way back in May.  As usual Christine did a wonderful job organizing the event.  Chef David Toutain’s creations were absolutley delicious and overall we all learned a lot about organic and free range chickens that night.  Thank you Christine and David.

A Chicken in Every Pot

Organic, Meadow Raised Chicken from Stone & Thistle Farms

Wednesday, May 19th 6:30 – 8:30 PM

European Kitchen Center

13 East 27th Street

As a primary source of protein, chicken is widely consumed by a broad spectrum of society. Over the years, new methods of growing chickens at an accelerated rate and industrialized level have impinged upon the nutritional value, quality and overall safety of chicken and indeed those who work & live around chicken farms.

In addition, these industrial methods of raising chickens have had a direct impact on the flavor, texture and overall cooking methods of the animal.

We will discuss the myriad changes to the chicken, and will then taste some meadow raised organic chicken from Stone & Thistle Farms (East Meredith, Delaware County, NY). We will also taste other organic, New York products, such as asparagus and rhubarb – depending on what is fresh in the market!

MENU FOR THE EVENT:

Asparagus with mousseline of blood orages & thyme foam

Spinach with black sesame & carrot pouree

Chicken liver mouse & shallots confit

Chicken with orzo & ramp pesto

Rhubarb with barley syrup infusion & ginger “sable”

Wine selection by Robin Kelley O’Conner, Sherry Lehman

Louis Bouillot Cremant de Bourgogne Rose

Buitenverwachting Sauvignon Blanc “Beyond” 2009

La Gatte (Bourdeaux Superieur) 2006

Chef David Toutain, formerly at Arpege in Paris & La Maison de Marc Veyrat in Annecy, will prepare gastronomic tastings.

12►

I suppose that people will remember this particular Eurocucina as the year of the Volcano.  Thousands of people stranded as the Icelandic volcano at Eyjafjallajökull (pronounce it as best as you can) erupted spewing ash and debris hundreds of miles into the atmosphere.  This shut down all of the airports in northern Europe including Milan and Venice.  Due to this shutdown both Barry Schneider and Jim Pinkenberg had to rough it out an extra week in Milan.  They survived on nothing but fresh hand made pasta, a variety of seafood and meats, thin crust pizza and Prosecco wine.  But thankfully the air space was reopened and all went back to normal.

     At this Eurocucine handle-less models are getting bigger.  More finishes and thicker doors are introduced.   shorter toe kicks creating a more living and less kitchen presentation.  The colors are still white but the wood veneer seems to be tobacco a mix between dark brown and walnut.  Lilac is back as some manufactures reintroduced it.  But the biggest change is that kitchens are now becoming less expensive as new more economical finishes are introduced.

12►

       When I first heard about the topic chosen by AIWF, my initial reaction was big deal, this is not interesting.  Meat and potatoes is as boring and old as it gets.  Who would want to know more information about this particular topic.

           But as it turns out the evening was extremely informative and interesting,  and was not just about “meat and potatoes”.  It was about shining a light on what exactly we are eating and what is really in the beef.   I must apologize for privately doubting Christina Panas on her topic selection.   From the feedback of the many who attended it would seem everyone enjoyed the evening.  We at European Kitchen Center are thrilled and can’t wait for the next planned event with AIWF.  Thank you to Christina Panas, Chair of the New York Chapter and Preston Stuart for introducing us to AIWF. 

http://www.nytimes.com/2010/03/10/dining/10fcal.html

http://events.greenwichtime.com/new-york-ny/events/show/103805725-meat-and-potatoes-a-local-solution-to-a-national-problem

Barry Schneider knew what he was doing and what he wanted to see.  At first it was a little crazy with camera people and their “set ups”.   But when things got rolling the natural cooking instinct which Barry possesses took over.  In the end the turkey was cooked at our New York City showroom with the fully functional Gaggenau appliances.  It was absolutely delicious and we can’t wait for the next cooking presentation- “the many ways to cook mutton”-

Once considered the most luxurious building in the world, Olympic Towers will have three of its units furnished by European Kitchen Center.  After careful consideration and Barry Schneider’s design, European Kitchen Center was chosen to furnish its Italian made kitchen cabinets and closet systems.  The Kitchen cabinets are made by Euromobil, one of Italy’s most prestigious brands.  The closet systems were made by Zalf, a very innovative company making unique and extremely durable furnishings.   EKC is proud to have its mark in this, one of New York City’s most unique and exceptional buildings.

  Village Green is located at 311 East 11 Street between 1st and 2nd Avenue in New York City.  It will be the first Gold Standard building in New York City.  The idea of living in modern times with modern amenities while still being environmentally conscious is here with Village Green. http://www.311e11.com/#/better_living/.  The kitchen cabinets in Village Green are Tabula white pine veneer with moka pine veneer accents.  Made  by Euromobil the color choice brings a wonderful contrast and character to the kitchen space.  The interior doors were made by GD Dorigo, they will complete the space with true Italian design.

            Royal Plaza is located at 132-35 41st Road in Flushing New York.  It  is a designer building offering amenities and New York City views that are truly specatacular.  The kitchen model chosen for all 51 units is S-62 in white glossy, these cabinets were made by the SICC factory in Italy.  These cabinets bring a clean linear look that is unmistakably Italian to these apartments in Flushing New York. 

  We will post more updates as these buildings progress to completion.

Michael Bloomberg is the best mayor New York City has had in recent years.  Yes there was Rudy, and Ed before him and they were good mayors.  Rudy “America’s Mayor” Giuliani, took over from a questionable previous administration and really cleaned up the streets.  Ofcourse the tragedy of 9/11 put him into the national spotlight and showed that he was the perfect man for the job.    Ed “How am I doin” Koch the last three term mayor, transformed a city from true disarray and economic turmoil to stability and on track to prosperity.

What I like about Mayor Bloomberg is that he is his own man.  He does not have to answer to his “campaign contributors” because he does not have any.  This makes him extremely effective in governing and realizing ideas that are right for the city not right for someone who decided to give him a check (with an invariable string attached.)   He has shown that he will not pass the buck to the next guy and he takes responsibility for his actions.   This responsibility is rare in today’s political climate especially in our wonderful state senate.   From what I understand he doesn’t necessarily need  this job and he already has a little something put away for a rainy day.   Sure he has made some choices that I did not agree with.  Pleasing everyone especially in this city all of the time will never be a realistic possibility.  Ultimately though, most of his decisions and ideas have been extremely beneficial for New York City and its citizens.    At the end of the day he has done a tremendous service for this city and has been an excellent leader, mayor and a representative of what a true politician should be.   I only wish that after he is finished with his New York City responsibilities he runs for President of the United States.   My only problem is that I don’t have a catchy name for him yet.

picture of Mayor Michael Bloomberg and Jim Pinkenberg (Jim has the bigger smile)