A week ago, I announced a giveaway to help raise money for Share Our Strength. This is another reminder to donate to this great hunger-fighting organization (and maybe win my favorite scale and a signed copy if Ratio). Here’s the page to donate and on April 30, I’ll select 3 random winners.
As some know, I was in New York to speak to a couple of groups and to perform the unlikely feat of mixing one bread dough, two savory quickbreads, and one shortbread-style cookie, in four minutes, explain the idea of the book, and make engaging repartee with Harry and Maggie. (Video here, at least I didn’t embarrass myself—or if I did, please don't say so.)
But I want to mention the culinary highlight: by far, far, it was the pâté selection at Bar Boulud. While they served a large charcuterie platter with ham and dried sausage and a lovely array of condiments, it was the pâté that stole the tray. Guinea hen, rabbit, beef cheek, a pate grandmere with just the right amount of liver, pâté en croute with foie gras and perfect head cheese. It truly showed the elegance of the craft of the pâté. Very impressive. You want to see why the pâté is such a special creation? Bar Boulud. I’ve never had better. Also had a delicious steak tartare at BLT Market (warning, both restaurant links have loud music--why do they do this? I just want info on the restaurant, not theme music) with a little paper cone stuck into the raw chopped beef holding a quail egg shell containing a yolk, nice touch—but then I’m a fan of yolks, as readers and commenters of and on the previous post know!
Help fight hunger. Go to SOS.