I Love Summer

Union Square GreenMarket goodies

Updates and Side Notes

• I finally made it down to DC for a visit last weekend and was able to dine at the new District Kitchen.  My old bosses, from when I was a bartender at Sonoma, opened it together.  I'm so happy for them!  And everything was tasty and beautiful.

• I've been running a lot lately.  Joined the NYRR last year and have found myself signing up for several races a month with my boyfriend.  I even completed my first half-marathon.  I've decided that the best after run snack is: chocolate milk.  It's got a little fat, protein, sugar, calcium, and antioxidants from the chocolate.

It even comes with a straw and is a perfect portion

• The Madison Square Park BBQ is tomorrow.  If I can weave my way through the crowds, I'll be sure to let you know how the $8 plates of BBQ are.  

• My mister bought me a meyer lemon tree that I've been eyeing for awhile at Plantworks.  We repotted it and I have it front and center in my window soaking up the rays.  Now I just need it to flower and give me cute little lemons for my ice waters.

More like a little lemon bush

• I decided that this is going to be a gin-kinda-summer.  I tried some new ones the other day and am loving all the choices.  I have always been partial to Hendrick's, but wow, there is some hefty competition out there.  Now I just need to find more hip bars that carry these artisan bottles.  Ransom's Old Tom Gin is especially cool, due to the herbal blend and golden-tinted color.  Add a splash of grapefruit juice and a splash of club soda and I think we have a winner.

Ransom's Small's Gin and Old Tom Gin

• My favorite restaurants in New York right now: ABC Kitchen, Spotted Pig, and the usual Porchetta.  Where I'm aching to try: Roberta's, Pure Food and Wine, and John Dory.

The Spotted Pig

• I got an internship (paid!) with the New York City Department of Health and Mental Hygiene.  I start on Monday as a Nutrition Policy Intern in the Chronic Disease Prevention division.  Wish me luck!

Happy June!

-alimegs

James Beard Awards 2012

And the winner is...

Best New Restaurant
Next, Chicago

Outstanding Chef
Daniel Humm of Eleven Madison Park, New York

Outstanding Pastry Chef
Mindy Segal of Mindy's Hot Chocolate, Chicago

Outstanding Restaurant
Boulevard, San Francisco

Outstanding Restaurateur
Tom Douglas of Tom Douglas Restaurants, Seattle

Outstanding Service
La Grenouille, New York

Outstanding Wine & Spirits Professional
Paul Grieco of Terroir, New York

Outstanding Wine Program
No. 9 Park, Boston

Outstanding Bar Program
PDT, New York

Rising Star Chef Of The Year
Christina Tosi of Momofuku Milk Bar, New York

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REGIONAL CHEF AWARDS

Great Lakes
Bruce Sherman of North Pond, Chicago

Mid-Atlantic
Maricel Presilla of Cucharamama, Hoboken, NJ

Midwest
Tory Miller of L'Etoile in Madison, WI

New York City
Michael Anthony of Gramercy Tavern, New York

Northeast
Tim Cushman of O Ya, Boston

Northwest
Matt Dillon of Sitka & Spruce, Seattle

Pacific
Matt Molina of Osteria Mozza, Los Angeles

South
Chris Hastings of Hot and Hot Fish Club in Birmingham, AL

Southeast (tie)
Hugh Acheson of Five and Ten, Athens, GA & Linton Hopkins of Restaurant Eugene, Atlanta, GA

Southwest
Paul Qui of Uchiko, Austin, Texas

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James Beard Foundation Lifetime Achievement Award
Wolfgang Puck

James Beard Foundation Humanitarian of the Year
Charlie Trotter

Give Quinoa A Try

Quinoa: pronounced keen-wah

It's known as the "Gold of the Incas," it has all 9 essential amino acids (protein building blocks that we can't make in our bodies, so we need to get them from food), and one cup contains all the magnesium we need for a day.

Since there is such a high protein value, quinoa makes a perfect meatless monday meal.  Just toss in some stir-fried veggies and you've got yourself a easy nutritious dinner.

Magnesium is an essential mineral that helps supports bone health and it's involved in many enzyme reactions in our body.  It has also be found to relax the blood vessels associated with migraines.

Quinoa is a good source of fiber and iron too.  It's also gluten-free for all of you with an allergy.

Quinoa is very easy cook!  If you buy it in bulk/plain, simply add 1 cup quinoa to 2 cups water in a saucepan, or you could use low-sodium vegetable or chicken broth.  I usually add 1 cup water and 1 cup chicken broth for some extra flavor.  Bring everything to a boil and let it simmer for around 15 minutes.  Should be fluffy and slightly translucent when ready to eat.

I like to keep things interesting, so I've been adding vegetables and extra seasonings to the plain dried quinoa mix.  Things I've tried (not all at once): diced red pepper, dried basil, oregano, rosemary, fresh black pepper, diced carrots, diced celery, and diced fresh garlic.

Once everything is cooked, I've also tried adding in sauteed mushrooms, snow peas, grated parmesan cheese and various meats.

You can find 16 ounces of plain organic quinoa at Trader Joe's for around 3 or 4 dollars.   I'm sure
Whole Foods sells it in bulk, though I've never looked for it there.  I did however recently buy a package of rosemary quinoa mix ($3.50) from Whole Foods by Near East.  I have always loved Near East products, especially their taboule, so I thought I'd give this a try.

Afternoon snack

There is nothing wrong with a little afternoon snack -- as long as it is not Doritos.  (sorry!)

May I recommend a granny smith apple sliced up with a few shakes of cinnamon? Nutritious, tasty, and curbs the hunger pangs until dinner.  Still feeling unsatisfied, fine, add all natural/unsalted peanut butter or almond butter too.

Added nutritional bonus: lots of antioxidants