Dragon Year Family Celebration 2012

Our annual Chinese New Year family dinner was held last night. It's always a little tough to clear our schedules to get together but we somehow always manage. And it becomes such a treat!

My mom has gotten on the "Lin-sanity" hoopla. She saw him in action for the first time and Kris captured the moment with her cellphone. Sweet. :-)



My mother reserved a table for 10 at Hop Shing and ordered from their menu:


Shrimp with Walnuts


Sauteed Scallops on a bed of Garlic Chives


Eggplant with peppers, onions and tree ear


Sauteed Conch


Peking Pork Chop


Beef with string beans


Crispy Fried Chicken (Ja Gee Gai)


Our gorgeous girls


All the beautiful"kids"

Great way to ring in our Chinese New Year!!

Circo NYC

In 2002-2003, Daniel invited Nikki & me to his Tuscan home in Pittigliano. We left on Christmas day during a blizzard! Was there for New Year's Eve which was very special and exciting. Our New Year's eve dinner was at a local osteria which served "Cinghiale" - a very local dish of boar. I totally LOVED it. When I saw it on Circo's restaurant week's menu, I knew I had to make reservartions and invited Nikki along. My third "Thursday Night" of Restaurant Week meal in 3 weeks. I was certainly living it up! Circo is the sister restaurant of Le Cirque - both of which I never experienced so was thrilled to be able to finally do so.


"Cirque" Atmosphere

Circo's Menu Offering:

Primi:
ZUPPA ALLA FRANTOIANA thirty vegetable and cannellini bean soup

INSALATA MISTA mesclun,shaved root vegetables,pecorino

SALMON CRUDO salmon tartar, sweet chili oil, avocado tapenade, orange, raddish

AGNOLOTTI DI ZUCCA pumpkin agnolotti, brown butter, recioto reduction, sage, amaretto crumble

Secondi:
CHITARRA home made spaghetti, fresh tomato sauce, basil

SPEZZATINO DI CINGHIALE wild boar stew, creamy polenta

SALMONE ALLA GRIGLIA white beans, zucchine, basil

POLLO Tuscan brick pressed chicken, cipolline onions, roasted potatoes,swiss chard

LASAGNE alla Bolognese

Dessert:
TIRAMISU
APPLE STRUDEL, spiced caramel gelato
HOMEMADE GEALTI E SORBETTI

Nikki ordered the Salmon Crudo for her appetizer while I went with the pumpkin agnolotti. Both dishes did not disappoint. My "ravoli's" were delicate with a light pumpkin filling in a brown butter sauce. Nikki's salmon paired with the avocado base was not only beautiful to look at but was very tasty. We both had to have the Cinghiale and as soon as I took a bite, I was transformed to that rustic Tuscan family owned-restaurant. Really lovely.

Both our desserts were delightfully presented - we ooh'ed and ahhh'ed....and "hmmmm" at every bite. Great evening of food and catching up with my daughter who just spent a long weekend in Chicago.


Bread offering...including olive bread..& olive oil dip


Pumpkin Agnolotti


Salmon Crudo


Cinghale with Polenta


Apple Strudel


Tiramisu

Water's Edge

Tonight I took Daniel out to dinner to celebrate his "special number" birthday. It was advantageous that Water's Edge is participating in Restaurant Week. Restaurant is aptly named being located on the water in Long Island City showcasing a gorgeous view of Manhattan. One can sail across the river from 23rd St on their ferry. We were lucky to have a crisp clear night to enjoy the spectacular vista.

Tables for 2 are lined next to the panoramic windows. I have to admit, it is a romantic atmosphere but also suitable for a special occasion such as this celebration for one of my most favorite people.



Our View


For those who know Daniel & his use of American sayings, you will appreciate this moment. When asked if he would like anything to drink, I encouraged him to order something. He asked for a vodka martini, straight up but with "just a splash...a bit of olive juice...not filthy" :-)


Restaurant Week Dinner Menu :

Firsts :

Lobster Bisque w/Tempura Lobster
Spicy Tuna & Endive, Fingerling Crisps, Lemon Ginger Vinaigrette

Main Course :

Roasted Duck
Soft Polenta, Sugar Snaps, Burnt Cherry Reduction

Pan Seared Diver Scallops
Truffled Summer Succotash, Fingerlings, Lemon lime emulsion

Grilled Pork Tenderloin
Sweet Potato Hash, Sun Dried Cherry, Apricot Compote.

Dessert :

Classic Creme Brulee
Fresh Berries
Chocolate Molten Lava
Espresso Gelato

We both ordered the lobster bisque that had a touch of cream to give it a lovely smooth texture. It was perfectly seasoned.




Although both Daniel and I love duck which I opted for, he couldn't resist the scallops. I also love scallops but always fear that it would be overcooked. My duck was cooked medium rare which is the way I like it. The polenta, buttery and creamy just melted on my tongue. The scallops were excellent. So sweet and pan-seared exactly as scallops should be.





When dessert arrived...and lava cakes were in hand, I said to the assistant or busboy who was serving..."we ordered the espresso gelato". He looked flustered and went away. The waiter who took our order came over with the lava cakes and said the espresso gelato was inside the cake. Hmmmm....it was absolutely heavenly but I think he lied to us. Certainly nothing tasted like coffee to me or Daniel. In any case, no complaints. We were very happy campers. Happy Birthday, my good friend & wishing you many more!