Valentine’s Day Menu 2012

January 27th, 2012

We love Valentine’s Day at Pure Food and Wine. Our dining room is dark and cozy with red walls and plush red seating, so we’re ready for this special holiday all year round! Every year our chefs create a special menu, and this year it’s centered around aphrodisiacs. An aphrodisiac is defined as “a thing that causes excitement,” so hopefully our menu will be…exciting. Each dish includes items that have been reported to be aphrodisiacs. The only place we cheat is oysters… hoping people will find oyster mushrooms more thrilling than their animal counterparts. The entire menu is listed below. As usual we’ll have special rose sparkling wines/champagne on the menu for this night! Call soon if you’d like a reservation, as we fill up every year and end up with a sizable waiting list: 212-477-1010.

At both One Lucky Duck locations, the walls are also painted red for maximum romance preparedness. You can pick up a tira misu, mallomar, or any of our usual sweets for your sweetie pie, along with our special Valentine’s Day foil wrapped hearts, chocolate bar gift sets, and chocolate truffle boxes. These Valentine’s specials can also be ordered online. We only have limited quantities.

Thank you, with extra LOVE from everyone at One Lucky Duck and Pure Food and Wine.

 

aph•ro•dis•i•ac: a thing that causes excitement.

I.

Avocado

Avocado Salad with Sliced Fennel, Dill and Red Mustard Greens

OR

Figs

Eggplant and Fig Tagine with Celery Root Puree

 

II.

Garlic

Watercress Soup with Black Garlic Reduction

III.

Almonds & Basil

Cannelloni of Lobster Mushroom with Marcona Almonds and Basil Pistou

OR

Oysters & Asparagus

Cauliflower Risotto with King Oyster Mushrooms and Purple Asparagus

 

IV.

Chocolate

Chocolate Terrine with Salted Caramel Cream and Pomegranate Sorbet

OR

Bananas

Banana Cream Tart with Jungle Peanut Butter Ice Cream and Candied Nuts

 

Wine pairing available and recommended! We will be pouring the Sparkling Bartucci Rose with the first course, followed by glasses selected by our sommelier.

 

For reservations, please call 212-477-1010.

 

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Ring in 2012 at Pure Food and Wine. Floor manager Bonnie Crocker wants to see you there!

December 30th, 2011

 

“New Year’s Eve is a special kind of vibe. It’s all sparkly and hopeful and bright.”

-Bonnie Crocker, Manager at Pure Food and Wine

 

Bonnie Crocker (best name ever?) has graced the Pure Food and Wine family for over six years now, first as a very tall host (a customer once asked her if she was standing on a box behind the host stand –she’s 6′ tall in flats) and for the last few years as a (still tall) full time manager. She’s going to be heading up the party on New Year’s Eve 2012 so we thought we’d let her give you her behind the scenes perspective on what it’s like to spend holidays at Pure Food and Wine.

 

What’s your favorite holiday to work at PFW? Why?
“It’s a tie between New Year’s Eve and Halloween, which the staff all dressed up for – even the kitchen! It was so much fun for us and for the customers. Who wouldn’t appreciate being waited on by our beloved server, Greg, dressed as a carrot? New Year’s Eve is a special kind of vibe. It’s all sparkly and hopeful and bright. The end of the year is always poignant, and to be at work and look around you and love every face you see, and the personality attached to it, is rare in life.” 


Anyone ever get too rowdy or any good stories?
“There was once an over-bubblied gentleman who got a little lost, and meant to be at the bar next door (we get mistaken for this place all the time)….so um, he took a short cut by going out the back door and BREAKING DOWN the fence that leads into the other bar’s back patio! It’s still mysterious to us why he didn’t consider the front door an option. He also left his jacket at our place. Fail. He seemed to be having a great time though. I’m sure there will be lots of juicy tales this year. INSIDE INFORMATION: Last year on New Year’s Day, Sarma walked into the restaurant at around 10am only to find one of our hosts who had worked the night before fast asleep in coat check. Luckily it was someone who melts her heart, and she had to laugh it off. He still works for us today (you-know-who-you-are!).” 

What are you guys doing to give an extra festive vibe at the restaurant?
“The fabulous kitchen and front of house crew will supply you with good energy, delicious food and wine, bubbly-a-flowing, sparkly people and a hand-selected playlist will help you party down. Oh, and I’m buying sparkly bow ties for the staff. That should help!” 

Pure Food and Wine Prix-Fixe Dinner
New Year’s Eve 2012
$72 per person

FIRST

Courgette Phyllo Napoleon
eggplant caponata, pine nut ricotta, olive tapenade,
wild arugula

OR

Winter Salad of Citrus
pomegranate, shaved onions, puntarelle

**************

Spinach Pesto Soup
rosemary crostini, heirloom tomato gastrique

**************

SECOND

Lemon Alfredo Noodles
marinated portabella, sundried tomatoes, wild rapini

OR

Cauliflower Couscous
pine nuts, apples, spiced tomatoes, quince

**************

THIRD

Vanilla Mousse
hazelnut phyllo, figs, bellini sorbet

OR

Chocolate Dipped Cannoli
lemon ricotta, pistachio gelato, citrus compote

Also, come in for New Year’s Day brunch. We’re open!

(and we’re serving mimosas)

Regular hours 12-4pm

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New Year’s Eve 2011 at Pure Food and Wine

December 20th, 2011

For reservations call 212-477-1010

FIRST

Courgette Phyllo Napoleon
eggplant caponata, pine nut ricotta, olive tapenade,
wild arugula

OR

Winter Salad of Citrus
pomegranate, shaved onions, puntarelle

**************

Spinach Pesto Soup
rosemary crostini, heirloom tomato gastrique

**************

SECOND

Lemon Alfredo Noodles
marinated portabella, sundried tomatoes, wild rapini

OR

Cauliflower Couscous
pine nuts, apples, spiced tomatoes, quince

**************

THIRD

Vanilla Mousse
hazelnut phyllo, figs, bellini sorbet

OR

Chocolate Dipped Cannoli
lemon ricotta, pistachio gelato, citrus compote

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The Great Gift Card Giveaway

November 30th, 2011

This year, give someone you love dinner at Pure Food and Wine. The same card can also be used at both One Lucky Duck locations and for online shopping too!

 

‘Tis the season to give gifts, which is why we are giving YOU extra gifts with every gift card you buy online! Now you can give more gifts than you ever imagined.  The bigger your gift card amount, the more your free gift is worth! So whether you keep it for yourself or decide to share with friend, this is one gift that GIVES BACK! Gift cards can be used online, at both One Lucky Duck locations (Gramercy and Chelsea Market), and at Pure Food and Wine for brunch, lunch, or dinner. There’s no limit so buy as many cards as you like and ask for the freebies!

 

*Please be sure to mention in your order notes where you’d like the free card sent – to your address, or to the gift recipient’s and don’t forget to mention this newsletter.

When you buy a $100 – $199 gift card you will get a $10 gift card for FREE*

When you buy a $200 – $299 gift card you will get a $25 gift card for FREE*

When you buy a $300 – $399 gift card you will get a $40 gift card for FREE*

When you buy a $400 – $499 gift card you will get a $50 gift card for FREE*

When you buy a $500 + gift card you will get a $75 gift card for FREE*

WE’LL ONLY INCLUDE THE FREE GIFT CARD IF YOU MENTION THIS NEWSLETTER IN YOUR ORDER NOTES, SO PLEASE DO!

 

*Applies to GIFT CARDS only, excludes E-Certificates.

 

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Thanksgiving Dinner.

November 22nd, 2011

Marinated Mushrooms

Thanksgiving Takeaway Dinner credit Tara Donne

1 medium onion, finely diced

2 cups extra-virgin olive oil

1/4  cup balsamic vinegar

2 tablespoons minced rosemary

3 tablespoons minced sage

3 tablespoons minced thyme

1 tablespoon sea salt

1/2 teaspoon freshly ground black pepper

10 to 12 large portobello mushroom caps, cleaned and sliced thick on the diagonal

4 to 5 large king oyster mushrooms stems, sliced thick on the diagonal (If you can’t find king oyster mushrooms, just increase the quantity of portobellos to 18 to 20.)

 

In a large bowl, combine all the ingredients except the mushrooms and whisk until well mixed.

Add the mushroom caps to the marinade and coat well. Set aside to marinate for 10 to

15 minutes.

Place the mushrooms on a Teflex-lined sheet in the dehydrator and allow to dehydrate until the mushrooms become tender and look roasted, 1 to 2 hours.

Continue reading ‘Thanksgiving Dinner.’

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A Sweet End to Your Thanksgiving Feast!

November 17th, 2011

Apple Crisp and Pumpkin Tart:

 

Apple Crisp:

Serves 8 to 10

Warm and comforting, apple crisp is ideal in the fall when apples are in their peak season. Unless you told your guests, they would have no idea this is a raw dessert.

It’s a perfect recipe to bring to a holiday party (or any party), as it can be easily prepared in a baking pan or pie dish instead of individual ramekins, and can also be made ahead of time.

When this dessert is on the menu in the restaurant, we keep the crisps warming in the dehydrator during service. In the summertime, peaches or plums stand in perfectly for apples. Whatever fruit you use, it’s extra delicious with a scoop of vanilla ice cream on top!

 

 

EQUIPMENT

                Food processor, dehydrator

 

Filling

8 Granny Smith apples, peeled, cored, and diced

8 sweet apples (such as McIntosh or Honey Crisp), peeled, cored, and diced

½ cup Vanilla Agave (see below), or more to taste

 

In a large bowl, toss the apples with the vanilla agave.

Spread the apples in a shallow pan and place it in the dehydrator. Dehydrate for about 4 hours, stirring once or twice.

Place half of the dehydrated apples in a food processor and blend. If needed, add a tablespoon or two of water to achieve an applesauce-like consistency.

In a bowl, mix together the blended apples and the apple pieces.

 

Crisp

4 cups pecans, preferably soaked and dehydrated

3 cups almond flour

1 teaspoon sea salt

½ cup maple syrup

 

Place the pecans in a food processor and blend just until they begin to release their oils. Transfer to a bowl and mix in the remaining ingredients.

Divide the crisp between 2 Teflex-lined dehydrator trays and spread it out. Dehydrate for 24 hours or more, until dried and crispy.

 

Vanilla Agave

4 vanilla pods OR a few drops of quality vanilla extract

2 cups agave nectar

 

Combine ingredients and refrigerate overnight.

 

To Serve

½ cup Vanilla Agave

 

Divide the filling among individual ramekins, or place it in a shallow baking dish. Top the filling with the crisp.

Before serving, place the apple crisp in the dehydrator for about 1 to 2 hours to warm it through.

Just before serving, drizzle with the vanilla agave.

 

 

Pumpkin Tart

with candied pumpkin seeds

Makes about ten 4 ½-inch tarts or twenty 3-inch tarts

Continue reading ‘A Sweet End to Your Thanksgiving Feast!’

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LEON’S SHELTER GREETING CARDS

November 4th, 2011
FROM SARMA:  ”Just over a year ago I adopted a rescue dog, Leon. (Full name Leon Quinn Trujillo Sterling Britt). I wrote all about it in a sappy blog post here.
Sean Casey Animal Rescue, located in Brooklyn, took in a puppy that had been dumped on the streets with severe demodectic mange. They named him Quinn, and put him on the medication he needed to heal and took care of him. Now he lives with me at One Lucky Duck headquarters. Leon and I are forever grateful to Sean Casey Animal Rescue and we try to find ways to help them. Right now they’re building a new shelter and have been raising funds. So, Leon and I made “shelter cards”.
      If you happen to follow me on Twitter you know I regularly post a ton of photos of Leon. I worry it borders on annoying (or is really full blown annoying) but then if you don’t like cute dog photos, well then… a) you can unfollow/friend me, or b) there might be something wrong with you. Anyway. People keep telling me I should make a calendar or cards from the photos, so finally I figured I’d try it. I sort of feel like an idiot making greeting cards from my dog’s photos, as if anyone else but me would be as excited about them, but I did it anyway. And I hope someone will like them as much as I do! Three different photos, all blank inside so you can use them for anything. Ten cards to a pack, printed on recycled paper, with brown recycled envelopes, tied in a (yes, recycled) bow. The entire sale price goes directly to Sean Casey Animal Rescue. None of this “% of profits” thing this time, the whole sale price goes to them. I paid for the cards to be made, you buy the cards, we both effectively donate this way, the shelter gets more funds, more dogs get rescued, and you get cute dog cards. Win.
To buy one of the three cards (or all three!) click here:  BATH, TOWEL, or HIDING
Thank You from me, Leon, and everyone at One Lucky Duck and Sean Casey Animal Rescue.”
p.s. Leon is on Twitter too, you can follow him here: @oneluckypuppy

Leon's Adoption Photo (instagrammed by me)

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Thanksgiving at Pure Food and Wine & One Lucky Duck

November 2nd, 2011

If you’re looking to have a bird-free Thanksgiving, come have dinner with us at Pure Food and Wine. We’re taking reservations from 3pm-9pm on Thursday, November 24. We fill up every year so if you want a spot call soon to book your table at 212-477-1010. This year’s prix fixe dinner menu is listed below, and below that, our to-go offerings for the big day in case you are entertaining at home. Pure Food and Wine’s four-course prix fixe menu will be $72 per person with some additional sides available. A wine pairing of premium wines, handpicked by our sommelier, will be available for $55 additional per person.

 

Thanksgiving Dinner 2011

 

Smoked Corn Pudding with Fall Succotash

or

Brussels Sprouts with Lemon Sage Pesto

pomegranate seeds

 

*********

Pear Ginger Soup with Carrot Reduction

port glazed heirloom carrots

 

*********
Celery Root Ravioli with Chanterelle Mousse

hazelnut nasturtium cream

or

Walnut Shepherds Pie with Pumpkin Mash

cranberry chutney and fall greens

*********

Apple Crisp with Candied Cranberries

maple bourbon spiced ice cream

or

Pumpkin Cheesecake with Brown Ale Ice Cream

pecan tuile

 

Thanksgiving To-Go

Pure Food and Wine and One Lucky Duck will also have raw, vegan and organic dishes available for pickup at our 17th Street location. Orders may be placed by calling ahead at 212-477-1010. The following will be available:

Savory

Marinated Portabella and Wild Mushrooms

Pecan and Herb Stuffing

Cranberry Sauce

Mapled Brussels Sprouts

Celeriac Mash

Desserts

Pumpkin Pie

Apple Crisp

Vanilla Cream

Vanilla Ice Cream 

 

Do It Yourself Thanksgiving

If you aren’t in NYC and you’re feeling adventurous, get Sarma’s cookbook Living Raw Food to find Thanksgiving recipes you can make at home,
like Marinated Mushrooms, Mashed Root Vegetables, Stuffing, Cranberry Sauce, and Brussels Sprouts. For dessert, try the Apple Crisp or,
from Sarma’s first book Raw Food Real World there’s our Pumpkin Tart with Candied Pumpkin Seeds pictured here.

 

 

 

 

 

 
Adopt – A – Turkey!

Since 1986, Farm Sanctuary’s Adopt-A-Turkey Project has encouraged people to save a turkey at Thanksgiving through sponsorships that help rescue animals and provide care for them
at sanctuaries, as well as educate and advocate for turkeys, and other farm animals, everywhere. Now is your chance to save even more lives this year! Happy Thanksgiving.


 

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Spooky Halloween Treats That Aren’t So Scary

October 27th, 2011

Does the thought of your kiddies (and let’s face it, you too) eating all that conventional candy this Halloween freak you out? Fear not, for this year we’ve individually wrapped our blonde and chocolate macaroons and our raw organic and vegan chocolate so you can give them to your little ghouls and goblins and all the neighborhood spooks that come knocking at your door.

Buy individually wrapped macaroons for $1.25 each a pack of 5 for $5.00 or a pack of 10 for $9.50. Our macaroons are made with all organic ingredients: coconut, coconut oil, agave, (maple syrup and cocoa powder in our chocolate version), vanilla, and a pinch of Himalayan crystal salt.

                                         

Our spookily wrapped chocolates are $2.00 each, 5 for $8.00 or 10 for $17.00. Our organic chocolates are made with all organic ingredients: raw cacao butter, raw cacao powder, maple syrup, vanilla beans, raw sunflower lecithin.

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At-Home Freezer Fudge

October 20th, 2011

This fudge is super easy to make – kids can even do most of it by themselves.

Chewy Chocolate Freezer Fudge

Makes about 64 1” square pieces (about ¾ thick)

2 cups almond butter (one 16-ounce jar)

¼ cup cocoa powder, or raw carob powder sifted to remove any lumps

½ cup plus 2 tablespoons maple syrup

1 heaping tablespoon coconut oil (one heaping tablespoon of solid oil, if liquefied, use 1 1/2  tablespoons)

2 teaspoons vanilla extract

1 teaspoon coarse sea salt

 

In a large bowl, combine all the ingredients, stirring well.  You can also use a standing mixer with the paddle attachment, but it’s more fun to do it by hand.

Spoon the mixture into little candy molds, flatten with a spoon, and cover with parchment or wax paper.  Or line a square baking pan with parchment or plastic.  Place the fudge into the pan and cover the surface with parchment or wax paper, pressing down evenly to flatten.  Place in the freezer to chill.  If using the pan, remove from the freezer after an hour or so, flip it out of the pan onto a flat surface and cut into squares or rectangles.  These should be stored, covered in the freezer (otherwise they will get too soft and mushy) where they would keep quite well for a long time if they didn’t always get eaten so fast.

This recipe was taken from Raw Food Real World by Sarma Melngailis.

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