The Great Googa Mooga Giveaway – 2 General Admission Tickets
Hey everyone,
I'm pleased to announce that I have a great giveaway (my first) on Snap Food. I have 2 GoogaMooga General Admission Passes for Saturday May 19th and Sunday May 20th, which are not easy to get ahold of at this point since the event is sold out. I'm going to make it easy for a chance to win. All you have to do is follow these steps:
1.) "Like" the Snap Food Facebook Page, if you haven't already: https://www.facebook.com/snapfood
2.) Comment on our Facebook Page that you are entering for a chance to win!
3.) Follow me on twitter @ericisaac - https://twitter.com/#!/ericisaac
4.) Tweet/Retweet about the giveaway and you'll get an additional entry into the drawing.
The contest will run from 3pm Wednesday, May 16th 2012 till 3pm on Friday May 18th 2012. We will announce the winner at 5pm on Friday. Googa Mooga is an "amusement park of food and drink" and music in Brooklyn's Prospect Park. Read more about Googa Mooga here: http://www.googamooga.com/
Meatless Mondays: Vegetarian Cabbage Rolls
Yeah two days late, but you can still make it next monday. Its a vegetarian cabbage roll dish that I put together using barley, zucchini, spring onions and tomatoes. Recipe after the pictures.
From a food styling perspective, its best not to make things too saucy. From an eating perspective, especially my girlfriends, the saucier the better. This next photo is for those who like it saucy.

Vegetarian Cabbage Rolls (adapted from The Vegetarian Bible)
1 head of Green Cabbage - 12 leaves, hard stems removed
7 cups of water
1 cup of barley
4 tbsp parsley, finely chopped
6 cups of chopped tomatoes, (canned or fresh will work)
4 cloves of garlic, roughly chopped
1/4 cup Red Wine Vinegar
2 tablespoons Safflower or sunflower oil
3 small to medium zucchini, diced
6 spring onions, sliced
salt & pepper to taste
Boil a large pot of water for blanching. Blanch the cabbage leaves for 2 minutes, remove from water and pat dry
In a medium pot filled with 7 cups of water, bring 2 tbsp parsley and the barley to a boil. Reduce heat and simmer for 40 minutes, until the water is absorbed and the barley is soft.
In a blender, puree the tomatoes, remainder of the parsley and garlic, and salt and pepper to taste until smooth
In a large saucepan, saute the zucchini for 4 minutes, then add spring onions and saute for a minute, season with salt and pepper. Add half of the tomato puree and cook for 10 minutes until sauce becomes thick. Add the barley and stir to combine. Let cool for a few minutes. Season with salt and pepper, if needed.
Preheat oven to 375F. Lightly brush safflower oil on a large casserole dish. Begin the wrapping process by laying a leaf flat on a table or cutting board, rib side down. Place about 1/4 cup of the mixture onto the bottom of the leaf, towards the stem end. Fold in the corners and roll tightly to the end (see photo above). Repeat for each leaf, placing each roll into the casserole dish. Cover with the remainder of the tomato mixture. Cover with foil and bake for 1/2 hour. Remove from oven, remove foil and let cool for a few minutes then serve with freshly grated salt and pepper. Enjoy
Grand Gourmet – The Flavor of Midtown – Grand Central Terminal, NYC

Grand Central, one of the most iconic places in NYC and the quickest way out of Manhattan. For many it's the landing spot for commuters from Upstate New York, New Jersey and Connecticut who work in Manhattan. It provides easy access to a quick breakfast before heading into work or a business lunch. The last time I was there was on a job on one of the tracks. It was unbelievable hot - about 120 degrees and I spent the entire day on those tracks, sweating and trying to keep cool. After the job was over, I headed home, exhausted, eventually passing out on the couch for several hours. This time it was a much more pleasurable experience. Every year The Grand Central Partnership hosts their annual neighborhood restaurant showcase, Grand Gourmet - The Flavor of Midtown in Vanderbilt Hall. There were a total of 37 restaurants sampling dishes from their menu, beer and wine makers, and other locally made foods - and I tried nearly all of them.
Before I move on, I just want to point out that it is called Grand Central Terminal, NOT Grand Central Station. Seems that TV shows and movies and tourists still haven't figured that out. OK? Great. Now the pictures. You'll note that my favorites of the evening are listed at the bottom.

Mini Cupcakes from Magnolia Cupcakes

Cheese from Murray's Cheese Shop

Beans with Quail Egg Dish from Lexington Brass

Lobster "BLT" from Triomphe

Smoked Applewood Bacon Potato Cake with Filet of Beef and Red Onion Jam from St. Andrews

Octopus Dish from Barclay Bar & Grill at The Intercontinental Barclay

Thai on the Go at Dee Daa.

I have no idea what it was, but it was pretty tasty - The Wheeltapper Pub

Beer from Beer Table

BBQ Pork Slider from Pershing Square Cafe

Blue Point Oysters from Grand Central Oyster Bar

Oysters from Grand Central Oyster Bar

Again not sure what it is, but it was quite pretty - New York Central at The Grand Hyatt New York
And now the highlights...

Duck Taquitos from Silverleaf Tavern

Puffed Rice from Tulsi

Avocado Jal Moori from Tulsi

Corned Beef and Goat Cheese Katafi Cakes with Shaved Fennel, Red Pepper Spice and Saffron Mayo from O'Caseys
Smorgasburg 2012 – Williamsburg, Brooklyn, NYC
I headed down to Smorgasburg on Saturday for the first time of this season and it's even better than last season. In addition to some of the previous vendors there is a whole new list of vendors. It's pretty clear that the people who run Smorg are pretty selective as everything seems to be the best of the best. Up this post is food from DuMont, Danny Macaroons, Morris Kitchen, Home By The Range, Schnitz, Takumi Taco, Shorty Tang & Sons, Dough, Mighty Quinn, Tiny Eats Kitchen, Bite Sized Kitchen, Asia Dog.
There is so much at Smorgasburg and I'd love to cover it all, but there is no way I can do it all in one day, so I'll be back again soon with my camera to discover more of what they have. Until then, I offer you these.

Chocolate Caramel Macaroon from Danny Macaroon

Hibiscus Macaroon from Danny Macaroons

Syrups from Morris Kitchen

Syrups from Morris Kitchen

Jersey Cow - 100% grass-fed, grass-finished braised chuck roast with Milton Creamery Prairie Breeze white cheddar from Home By The Range

80/20 Slider with Pico De Gallo from Home By The Range

Burgers on the grill from DuMont

Schnitzel from Schnitz

Schnitzel from Schnitz

Short Rib Taco from Takumi taco

Spicy Tuna Taco from Takumi Taco

Hot Dogs from Asia Dog

VINH: Vietnamese banh-mi style: aioli + pate + cucumbers + pickled carrot and daikon + cilantro + jalapeno from Asia Dog

WANGDING: Chinese BBQ pork belly + onions from Asia Dog

Blood Orange Doughnut from Dough

Cocunut Doughnut from Dough Brooklyn

Pork Bun from Bite Size Kitchen

Pork Belly Bun from Bite Size Kitchen

Cold Sesame Noodles from Shorty Tang and Sons

Cold Sesame Noodles from Shorty Tang and Sons

Cold Sesame Noodles from Shorty Tang and Sons
A Creperie in Park Slope: Crespella

On top of having really inventive crepe options, including some great sweet ones, they have a super friendly staff and their cappuccino's aren't bad at all. I'm kind of craving one right now as I write these. I could go into detail about how awesome crepe's are, but I think i'd rather let Ricky Bobby explain:
Jean Girard: I will let you go, Ricky. But first, I want you to say..."I... love... crepes."
Cal Naughton, Jr.: Don't you say it, Ricky. These colors don't run.
Ricky Bobby: I'm not gonna say it.
Cal Naughton, Jr.: Good.
Ricky Bobby: Hey, look, Frenchy, I thought about it. So why don't you go ahead and break my arm?
Jean Girard: I do not want to break your arm, Monsieur Bobby, but I am a man of my word.
Ricky Bobby: Here's the deal. He's not gonna break it because I'm gonna slip out of it right now. Houdini!
Jean Girard: Whoa! Get down, you little pancake.
Ricky Bobby: Someone might as well get me a beer while I'm down here.
Jean Girard: But you have forced me to do this. You are now mocking me and making me look ridiculous. Just say, "I love crepes."
Cal Naughton, Jr.: You know, just to put this in there, I had a whole mess of crepes this morning. They're just like pancakes, maybe even better.
Ricky Bobby: Wait, are they the really thin pancakes?
Cal Naughton, Jr.: Yeah.
Jean Girard: Yes they are. They are the really thin pancakes. It's just a French word for them.
Ricky Bobby: Oh, my god, I love those.
Cal Naughton, Jr.: Put any syrups you want on them. I'm just saying, think about it.
Ricky Bobby: They come with cheese sometimes?
Jean Girard: Yes, of course, a fromage-crepe.
Ricky Bobby: Well, why didn't someone yell that right-right away?
Jean Girard: Do you know what's in the crepe suzette?
Ricky Bobby: Oh, I love the crepe suzette.
Jean Girard: With the sugar and lemon juice...
Ricky Bobby: Yeah, the sugar and the lemon juice. Sure.
Jean Girard: Grand Marnier.
Ricky Bobby: I wo - I wish I could crawl into one of those right now. I'd eat my way out from the inside.
Crespella
321 7th Ave
Brooklyn, NY 11215
(718) 788-2980

No. 13 - Proscuitto, Roasted Asparagus, Mozzarella & Balsamico

No. 13 - Proscuitto, Roasted Asparagus, Mozzarella & Balsamico
Foragers City Table – Chelsea, Manhattan, NYC

Foragers City Table sits in the site of what was last years Tribeca Film Festival Press office, so imagine my surprise when I found a restaurant here that has only been open just over a week. The beautiful airy restaurant with floor-to-ceiling windows on one side specializes in farm-to-table modern cuisine with just a touch of asian flavor. The food is inventive and wonderful and definitely some good vegetarian options as well.
Foragers City Table
300 W 22nd St (@8th Avenue)
New York, NY 10011

Fermented Tea-Leaf Salad | little gems, dried shrimp, sesame, peanuts, crispy garlic, split peas

Tea Smoked Black Cod | spring pea ragout, crimson tomato house bacon sunomono

heritage farm red wattle pork porterhouse | verbena caramel, pickled ramps & spring onions

organic fried black pepper tofu | broccolini, onions
Mile End – Boerum Hill, Brooklyn, NYC

Mile End is one of those unique spots that are rare to find outside of New York City. The interior hosts a modest and modern diner without the mediocre food usually accompanies them. The smoked meat sandwich and the homemade hot dog are the stars here and are both terrific. It's located on a beautiful street in Boerum Hill just off of Atlantic Avenue.
Mile End
97 Hoyt Street
Brooklyn, NY 11217
(718) 852-7510

smoked meat sandwich | cured & smoked beef brisket, mustard, rye
Court Street Grocers – Carroll Gardens, NYC

I stumbled upon this place about 6 months ago while I was working down in CG. My introduction was the Turkey Club, which was one hell of a way to be introduced to this place. I immediately fell in love. I'll explain the turkey club below its photos because it is phenomenal and colossal.
A few months ago I stepped into the store not sure what I wanted. I did know that I wanted to try something new and I wanted to try everything on the menu at some point (still haven't completed that yet). But, anyone that knows me, knows I take the longest to order at a restaurant. Sometimes this can drag on painfully. Sometimes I resign to make myself decide by the time everyone has ordered, asking the server to come to me last. Then I make them wait while I agonize over the choices. That's usually the point when I take suggestions, which I inevitably don't end up picking, usually saying something like "I don't know". I know not only the server, but my dinner companions find this annoying. The woman behind the counter this day was Matt's mother, who was very sweet and who I immediately loved. She suggests a sandwich called "The Mother-In-Law" - Braised Heritage Beef Brisket, Mother-In-Law's Kim Chi, Roasted Broccoli, Mayo, on Ciabatta. It sounded great so I took her suggestion and I love it. While waiting she strikes up a conversation with me. She tells me that she comes in every now and then and she makes some of the desserts. She even gave me a few samples. Her carrot cake is killer, folks!

Turkey Club - Turkey Club - Confit Dark Meat, Roast White Meat, Bacon, Mayo, Lettuce, Triple Decker on White
Where to Eat During The Tribeca Film Festival: RUB BBQ
Located just a few blocks down from the Chelsea Clearview Cinemas on 23rd Street is RUB (Righteous Urban Barbeque). If you find yourself with just a short time between screenings, this is a great place to quickly grab an amazing pulled pork sandwich and wolf it down on your way back to the theater.
RUB BBQ
208 West 23rd Street
New York, NY 10011
(212) 524-4300









































