bubbly birthday brunch at spitzer's

Due to technical difficulties, this post is two days late BUT, let's all wish Miss Arax Rae Van Buren of Kiss and Type a Happy, Happy, Happy Birthday (on March 28th)! And how did we celebrate the gorgeous Arax's 25th year of fabulousness? With a bubbly brunch at Spitzer's Corner on Sunday afternoon. With an intimidatingly long farm table filled with friends, we cheersed the Birthday girl over poached eggs, truffle mac and cheese, mimosas, and the occasional Bloody Mary (I so wish I was a Bloody fan. They just look so cool, don't they?).

Rob's non-organic (hah) Bloody Mary

Hydrangeas for the Birthday Girl
Truffle Mac 'n Cheese for Arax
Bacon and Gruyere Omelette
Panko Crusted Poached Eggs over a Spinach-Cheddar Fondue
Eggs Benedict over Pork Belly and Brioche with Chicory Salad and Homefries for yours truly
Money $hot

Cupcakes from Westport's Great Cakes

A few leisurely hours were spent around this table, laughing, telling stories, admiring the Birthday girl's new bling, and relishing in the company of old friends. Just the way a Birthday should be. Happy Birthday, Arax. Love, love, love you.

FOOD: 34

SERVICE: 27

LOOK: 18

VIBE: 8

FINAL GRADE: 87

cork'd tasting: donelan family wines

Me, Gary V., and Arax of Kiss and Type

Whether or not the picture above is printed, framed, and sitting handsomely on my bedside table is regardless, because Tuesday night, Cork'd, Gary Vaynerchuk, and Donelan Family Wines treated us to a fantastically impressive array of wines at the Roger Smith Hotel. One of which, was a barrel sample of their 2008 Walker Vine Hill Vineyard Syrah of which the only other person who had had the pleasure of tasting prior to us, was Mr. Robert Parker Jr. Yep. Kind of a big deal. Which in turn, means that I can now consider myself a pretty big deal in the wine world.

Or, something like that.

It's no secret by now that I've been to my fair share of Cork'd tastings. Can't help myself, frankly. But the wines at this particular tasting showed exceptionally well to my palette (and almost everyone in the room) and had the highest average score to date. And while the first pour, a white, 2008 Donelan Family Venus, didn't really make me sing, the Donelan reds were gorgeous. Not a single one of them scored below a 90 (from me) and my eyes nearly popped out of my head with every sip; explosive yet tamed flavors thanks to seriously talented winemakers. It was an honor and pleasure to get the opportunity to taste through them.

And it didn't hurt that Gary was there, live and in person, at the head of the table giving his two cents. At least for two of his unashamed super fans crushing it to his right.

Major props, once again, to Lindsay and Trout, for a killer and always informative tasting.

ktc 4: beef bourguignon

kiss the cook 3

Tzatziki Sauce
Recipe courtesy of Kiira Leess

1 hot house or english cucumber peeled, seeded, and finely chopped
3 cloves of garlic, grated or finely chopped
1 small lemon, juiced
1 large container of faye or greek yogurt
2 Tbs. olive oil
3 Tbs. fresh dill, finely chopped
2 Tbs. fresh mint, finely chopped
salt and pepper

Combine all ingredients in a bowl. Taste for seasoning. Chill before serving.

Beet Salad with Orange, Goat Cheese, and Mint
Recipes courtesy of Kiira Leess

3 cans of whole beets, cut into 1/8ths
2 oranges (zest from one, then segment both and chop)
1 small red onion, finely diced
1 small log of goat cheese, crumbled
handful of fresh mint, finely diced
3 Tbsp. olive oil
salt and pepper

Combine all ingredients in a bowl. Taste for seasoning.

Zucchini Ribbon Salad with Salsa Verde and Golden Raisins
Recipes courtesy of Kiira Leess

3 zucchinis, cut into long ribbons using a peeler or mandolin
1/3 cup golden raisins
1 small bunch of mint, finely chopped
1 small bunch of parsley, finely chopped
3 cloves of garlic, grated or finely chopped
1 Tbsp. Dijon mustard
1 tsp. anchovy paste
¼ cup olive oil
1 Tbsp. vinegar (red wine vinegar or white balsamic)
salt and pepper

To make the salsa verde, combine all of the herbs in a small bowl with the garlic, Dijon, anchovy paste, and vinegar. Slowly stir in the olive oil. Taste for seasoning.

Quickly cook the zucchini (one minute max) over high heat in a little bit of olive oil. Remove from pan and put into a large bowl. Add in the golden raisins and all of the salsa verde. Toss to combine and taste for seasoning.

kiss the cook coming soon

KTC take 3 was filmed yesterday afternoon and will be posted soon! Stay tuned!

And just to warm you up, here you go.

Kiss the Cook 2

Scroll down below the Pam Real Thai post for Kiss the Cook 1!

Simple Sangria
Recipe courtesy of Kiira Leess

2 bottles of inexpensive, fruity red wine (i.e. Merlot, Burgandy, etc.)
½ cup Triple Sec (or Cointreau)
1 orange, sliced in rounds
1 lemon, sliced in rounds
2 Granny Smith apples, thinly sliced
¼ cup sugar

In a large pitcher, add the orange and lemon slices and sugar. Using a wooden spoon, mash the oranges and lemons with the sugar, releasing the juices from the fruit and allowing the sugar to dissolve. Add the Triple Sec and stir. Add in apple slices and top with the red wine. Gently stir. Allow the Sangria to rest in the refrigerator for at least two hours (or up to 12) before serving. Serve on ice, scooping some of the fruit out into each glass.

*As much or as little of any kind of fruit may be added to this sangria and it can also be made with white wine. Have at it!

Steak Sandwiches with Arugula Mayo and Smothered Onions
Recipe courtesy of Kiira Leess

1-1/2 lbs. London Broil, sliced against the grain, as thin as possible
1 white onion, thinly sliced
3 cloves of garlic
¼ lb. Monterey Jack Cheese (or America, Swiss, etc.)
1 box of baby arugula
6 soft hoagie rolls
arugula mayo (recipe follows)

Before slicing the steak, place it in the freezer for a half hour or so. This allows you to cut the meat extra thin, without it tearing on you.

Slice the steak as thin as possible against the grain. Season with salt and pepper and set aside. Add some olive oil to a large skillet over medium high heat. Add the onions and cook, stirring occasionally, until they are slightly translucent and light brown around the edges. Remove from pan and set aside. Add the steak to the pan in batches, cooking only for about 30 seconds per side. Grate in garlic to the pan as the steak cooks for added flavor. When all of the steak has been cooked off, return all of it to the pan and turn the heat off. Immediately cover the steak with the sliced cheese and put the lid on top, allowing the cheese to gently melt. Serve on hoagie rolls with arugula mayo, arugula, and smothered onions.


Arugula Mayo
Recipe courtesy of Kiira Leess

3-4 Tbs. mayonnaise
½ cup finely chopped arugula
1 garlic clove, grated
Juice of half a lime (or lemon)
Salt and Pepper to taste

In a small bowl, combine all ingredients. Cover and chill till ready to use.


“Patatas Bravas”
Recipe courtesy of Kiira Leess

2 cups of leftover mashed potatoes
1 egg
3 green onions, finely chopped
1 Tbs. butter
1 Tbs. olive oil
Salt and Pepper
A few sprigs of cilantro
chipotle aioli (recipe follows)

In a medium-sized bowl, combine all of the ingredients. In a large skillet over medium-high heat, melt the butter and olive oil together. Spoon teaspoon-sized scoops of the potato batter into the pan and allow to cook for two minutes on each side (or until a deep, golden brown). Transfer to a warm plate and top with a small dollop of the chipotle aioli and finish with a cilantro leaf.

Chipotle Aioli
Recipe courtesy of Kiira Leess

3 Tbs. mayonnaise
2-1/2 tsp. chipotle in adobo sauce (or to taste)
1 lime, zested and juiced
Salt and Pepper to Taste

In a small bowl, combine all ingredients. Cover and chill till ready to use.

Maple Balsamic Dressing
Recipe courtesy of Tyler Florence

1 small shallot, finely diced
1 tsp. Dijon Mustard
2 tsp. balsamic vinegar
¼ cup extra virgin olive oil
2 tsp. maple syrup
Salt and pepper to taste
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.

Kiss the Cook 1

White Bean Crostini

2 cans of cannolini beans (drained and rinsed)

2 garlic cloves, grated

2 sprigs of rosemary, finely chopped

1 to 1-1/2 tsp. red pepper flakes (or to taste)

1 lemon, zested (+ the juice of half)

3 Tbsp. olive oil

balsamic vinegar to drizzle

salt and pepper to taste

1 french baguette, sliced into rounds, brushed lightly with olive oil and toasted in oven (350 for about 5 minutes)

In a medium-sized bowl, combine all of the ingredients except for the balsamic. Using the back of a spoon, lightly mash the beans while keeping the majority of them whole. Season with salt and pepper and test for seasoning. Spoon a heaping tablespoon of white bean mixutre onto the toasts and finish with a tiny drizzle/drop of balsamic vinegar.