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.