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JOIN DOS CAMINOS EXECUTIVE CHEF IVY STARK TO LEARN HOW TO CREATE A MEXICAN HOLIDAY FEAST
The Mexican holiday
celebration known as “Las Posadas” begins on the eve of December 16th and
continues every night through Nochebuena on December 25th....
JOIN DOS CAMINOS EXECUTIVE CHEF IVY STARK FOR A DIA DE LOS MUERTOS COOKING CLASS
Dia de Los Muertos is one of the most celebrated traditions in Mexico.
Far from being morbid, it is a beautiful and unique celebration of food, life,
and honoring of the beloved deceased. Celebrate “La Dia de los Muertos” at Dos Caminos where Executive Chef Ivy Stark will show you how to recreate the holiday with handmade cocktails, guaca...
ISABELLA'S FAMOUS STRAWBERRY BUTTER
1 pound softened unsalted Butter
6 oz fresh Strawberries
1 Teaspoon Sugar
Pinch of Salt
1. Combine Strawberries, Sugar and Salt in a bowl
2. Toss with a spoon and
let mixture stand for
3. Place butter in a food
processor and whip it until smooth
While we have been serving guests breakfast at the W Hotel for almost a decade, now you can take a taste of Blue Fin’s morning at home. One of our former pastry chef’s, George McKirdy, now owner of http://www.astor-bakeshop.com/, left us (and now you!) something to chew on. Thanks George! We promise not to hit snooze again....
As the story of disco fries go…back in 1957, at the restaurant Lutin Qui Rit in Quebec, restaurateur Fernand LaChance got a rather strange take-out order request for French fries and cheese curds in a bag “to-go”. LaChance’s response to the combo: “That’s going to make a damn mess”. French translation: “ça va faire une maudite poutine”....
Summer season is well upon us! Whether you are a fan of the sand or the sun, pair this weekend's bubbly with a clambake via Ocean Grill!
Cajun Spiced Baked Clam
12 Littleneck Clams on the half shell (save the juice) 1 Cup Bread Crumbs ¾ tbsp Cheyenne Pepper ½ tbsp Paprika 2 tbsp Old bay 2 tbsp Melted Butter 1 tbsp Onion Powder 2 tbsp Spoon Chopped Fresh Garlic 4 tbsp Olive Oil...
Isabella's has fed the Upper West Side for over 20 years. Of course, what we have fed hungry locals, tourists, and celebrities alike has changed. Except in one case. Enter the Hay and Straw pasta. Linguini. Chicken. Sun dried tomatoes. Shitake mushrooms. Ok, now WE are the hungry ones- enough reading- time to check out the recipe in Us Weekly for yourself- happy Summer!
Hay & Straw Pasta
Makes 2 servings
Now introducing our chef's recipe for the famous Asian Slaw at Ruby Foo’s in Times Square for Summer 2012.
We love it as the perfect accompaniment cool down to just about any dish on our menu hot or spicy. Same rules apply for your meals at home. Tweet us your favorite pairings @rubyfoostimessq....