Thursday, March 27, 2008

Smoked Uni

Recently, food writer Joe Distefano brought in some smoked uni from Maine:

"The next day I headed to Jimmy’s No. 43 in the East Village for dinner, since I had promised a box of uni to Chef Philip Kirschen-Clark. The former fish guru from wd-50 is no stranger to sashimi..." Read more...

Sunday, March 23, 2008


Slow braise an octopus...ok...and then, what do you do with it? Braise it a second time with tomatoes and potatoes????

Few chefs could boast octopus as part of their repertoire until recently. Jimmy's No. 43 has a great new octopus appetizer: Octopus Confit en Papillote, with mushrooms, grapefruit, and sesame. Tender, slow braised octopus, in a tidy parcel with earthy mushrooms, citrusy grapefruit, and "umami" providing sesame. Frank Bruni used the term "umami" this week in the Times' dining section to describe sesame. The Tasting Room's Collin Alveras also considers "umami" to be the missing taste link. In addition to salty, sweet, bitter, and sour there is 'umami'.

Chef Phillip Kirschen Clark should call this octopus dish "Octopus Umami".

Read this link to an article from the archives of The Gothamist about a Brooklyn seafood vendor who specializes in octopus. Eight Arms to Braise, Then Grill.

Bacon Tasting from the Archives

Grub Street's Josh Ozersky has hosted several bacon tastings at Jimmy' s No. 43, and we hope to book him again soon.
Mr. Cutlet's Bacon Tasting

Tuesday, March 18, 2008

Meet Three Corner Field Farm

I bought a few pieces of delicate, fresh, sublime "brebis" sheep's milk cheese from that wonderful Three Corner Field Farm just the other day at Saxelby Cheesemonger. The farm is located upstate in Shushan, NY. Three Corner Field Farm is the source of all our lamb, including the lamb riblets in the cassoulet, as well as an ever changing variety of sheep's milk cheese. Here is an informative article on their own blog:

Three Corner Field Farm: Growing Step by Step by Aaron Gabriel, CCE, Part-time Farmer, a publication from the Cornell Cooperative Extension, Washington County, March 2001

Monday, March 10, 2008

2008 - Recognition for Jimmy's No. 43

Jimmy's No. 43 has been awarded Slow Food's Snail of Approval for a commitment to using local, greenmarket ingredients. See the Slow Food website to learn more.

Also, New York Magazine has included Jimmy's No. 43 in the Best of 2008- rating us "Best Bar with Good Food"!