Archive for the 'Eats' Category

photo credit: FIAF.org

“Fête on 6oth Street!”

For over 10 years, New Yorkers have commemorated  the historic beginning of the French Revolution by celebrating “all things French” at the 60th Street Bastille Day Celebration.  Organized by the French Institute Alliance Française (FIAF), the celebration brings an afternoon of French entertainment, food and games to the whole family and is known for being the largest, modern-day recognition of the United States- French friendship promise.

The event, which is free and open to the public, takes place on Sunday, July 11 from 12 P.M. to 6 P.M. between 5th avenue and Lexington avenue in NYC. In previous years, it has been described as “an open-air, family-friendly street fair”, and it literally has something for everyone. The Bastille Day Celebration on 60th street makes NYC the epicenter of French Culture for the afternoon with a raffle, french cuisine tasting, street entertainment, arts & crafts, dancing and so much more.

For more information visit http://www.bastilledaynyc.com/

Videos of past Bastille Day Celebrations

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The Roosevelt Hotel New York is very excited to announce a new menu addition to our already delicious line up of treats for catered events!  A cupcake break.  Yes, I said it, CUPCAKES!  There is not a person I know that does not love a good cupcake and what better way to appease your meeting attendees or spice up your event then to serve up yummy cupcakes.  I guarantee it will always be a win!

Our Director of Catering sure knows how to make a pregnant, cupcake loving lady (me) happy so I will be attending a special cupcake sampling this afternoon at 4:00pm.  Follow us on Twitter @RooseveltNYC to hear all about it!

Check out the new menu below or view all our catering menu selections here.

A Little Something Sweet
A Selection of Specialty Cup Cakes to include:
Red Velvet Cupcake 
A Deep Red Moist Cake filled with a Creamy Chocolate Truffle Center and swirled with cream cheese buttermilk frosting

Vanilla Bean Cupcake
Buttery Vanilla Cake Filled with Vanilla Bean Flecked Cream and finished off with a Buttery Vanilla flecked Icing

Chocolate
Chocolate Cup Cake- Dark Chocolate Cake with a Creamy Bittersweet Truffle Center and Deep Chocolate Frosting

Chilled Fresh Milk and Chocolate Milk, Assorted Sodas and Bottled Water, Freshly Brewed Regular and Decaffeinated Coffee and a Selection of Fine Teas

Posted By
Kelli Crean
Ecommerce Manager

Get 10 % Off your FINAL BILL at any of  the outlets at The Roosevet Hotel New York with a valid work ID or business card on April 21st for Administrative Professionals Day!

So get lunch at Vander Bar or even a drink or two at mad46 Rooftop Lounge or the Madison Club Lounge and get a great discount.  Thanks for all you do!

* Available on 4/21/10 only. Cannot be combined with any other offer. Must be 21 yrs or older.

Posted By
Kelli Crean
Ecommerce Manager

Vander Bar opened its doors a few week back and already has become a hot spot for Happy Hour at its amazing location near Grand Central Station.  Now that most people know that we can pour a drink, I thought we would focus on the fact that we serve a delicious lunch menu too!

Starting at noon daily, Vander Bar serves a yummy menu of burgers, club sandwiches, salads and more (try the Chicken Club!).  Check out the menu here. 

Since its right in midtown, it’s a great place to stop in for a quick lunch with business partners or colleagues. The bonus?  Vander Bar has an retractable windows so it’s PERFECT for these upcoming Spring / Summer months!

For a 10% discount on your entire lunch order, print this and be sure to check www.vanderbar.com for complete details on what Vander Bar can offer!

Posted By
Kelli Crean
Ecommerce Manager

Come down to Vander Bar or the Madison Club Lounge at The Roosevelt Hotel and enjoy our special Lindt Chocolate-tini, featured all this month. Delicious Lindt Chocolates garnish an already sweet and delicious cocktail, perfect as an after dinner treat!

LINDT CHOCOLATE-TINI

Ingredients:
3oz Raspberry Vodka
2oz White Creme de Cacao
Lindor Raspberry or Extra Dark Truffles
Fresh Raspberries

Method:
Chill the vodka and Creme de Cacao. Chill 2 martini glasses. Put the vodka and Creme de Cacao into a cocktail shaker filled with ice. Shake and pour mixture into the chilled martini glasses Add Lindor Truffle and a fresh raspberry.

Visit Lindt Chocolatier right here at the hotel on Madison Avenue and stock up on chocolate treats or visit www.lindt.com.

Posted By
Kate Girotti
Promotions Manager

Try this healthy dish featuring fresh fish and asparagus, one of the first spring season vegetables to come to market.

TILAPIA AND ASPARAGUS WITH FENNEL SALAD
(Serves four)

INGREDIENTS:
5 oz. tilapia filets (four)
Olive oil, as needed
Warm Lemon Dressing
3 large lemons
¼ cup of white wine
3 tbl. extra virgin olive oil
½ medium onion, diced
2 tbl. chopped parsley

METHOD:
Shave fennel very thin on a mandoline. Cut tomatoes in half; remove the seeds and then dice the tomatoes. In a bowl, combine the oil and lemon juice. Add fennel and tomatoes, and season with salt and pepper. Refrigerate until needed (can be prepared up to an hour in advance).

Pat the tilapia filets dry with a paper towel; season with lime juice, salt and pepper. Heat olive oil in a large frying pan and sear fish on both sides. Cook until done, and then remove and keep warm.

Peel two lemons and cut flesh into a small dice. Remove the seeds. Juice the third lemon and reserve the liquid. Add olive oil as needed to the pan and  sauté onions over medium heat until translucent. Add wine and reduce by half. Add diced lemons and juice; season with salt and pepper. Remove from
heat and whisk in two tablespoons of oil and chopped parsley.

Blanch asparagus in boiling salted water for two minutes. Transfer to
an ice bath and chill. Remove asparagus when cold, and then dry. Heat olive oil in a pan. Add asparagus; season with salt and pepper, and heat through.  Remove from heat.

Place four asparagus spears in the center of each plate. Place tilapia
on the asparagus and top each
Serve and enjoy!

Posted By
Chef Rupert Leitner
Executive Chef

MIXED BERRY SABAYON GRATIN WITH BLOOD ORANGE SORBET
(Serves four)

INGREDIENTS:
2 tablespoons unsalted butter
4 tablespoons of clover honey
12 large strawberries cut in quarters
1/2 cup raspberries, picked over
3 egg yolks
2 drops vanilla extract
1 tablespoon sugar
1/3 cup Moscato wine or any other dessert wine
4 small scoops of blood orange sorbet
4 sprig of mint

METHOD:
- Preheat broiler.
- In skillet melt butter and add honey over moderate heat.
- Add strawberries and stir until coated, remove from heat and stir in raspberries.
- Divide mixture in to 4 gratin dishes.
- In stainless steel bowl set over a pot of simmering water, whisk egg yolks, sugar, vanilla and wine until mixture is thick and pale.
- Remove from heat and whisk until slightly cool.
- After about one minute spoon sabayon over berry mixture.
- Transfer to baking sheet and broil until golden brown.
- Top with small scoop of blood orange sorbet, garnish with sprig on mint and serve immediately.

Posted By
Chef Rupert Leitner
Executive Chef

Restaurant week in NYC is in full swing.  Kicking off last week and lasting until February 7th, now is the time to get your grub on.  Book your table at a wide selection of restaurants throughout the city. New York’s top restaurants will serve three-course lunches for $24.07 - a play off the catchy 24/7 - and three-course dinners for $35.00. Beverages, tax and gratuity not included.

In addition to the traditional restaurant week shenanigans, you’ll also see a Restaurant Week truck driving around the city and offering soup from participating Restaurant Week eateries. All soup is $6 per serving and $1 from each purchase will be donated to Haiti relief efforts. You can even keep track of what the Restaurant Week truck is serving and its current location in real-time via Twitter.

You don’t want to miss out on the most delicious, and affordable, week in NYC. Click here to check out the participating restaurants and their menus.

Fall Pumpkin Risotto with Mushrooms and Roasted Pumpkin Seed Oil

Risotto (Serves four)

8 oz. Arborio rice
3 tbl. olive oil
1 medium onion, diced
1 cup white wine (Pinot Grigio)
5–6 cups chicken stock
3 oz. grated Parmesan cheese
2 oz. butter
4 oz. heavy cream
1 cup pumpkin puree
Salt and pepper, as needed

Heat oil in pan; add onions and sauté until translucent. Add rice and sauté for two minutes. Deglaze with white wine and reduce to a quarter-cup. Add chicken stock one cup at a time and cook rice over medium heat until al dente. Add butter, cream, Parmesan and pumpkin puree. Season with salt and pepper. Keep warm.

Check out more recipes from our Executive Chef Rupert Leitner in our eNewsletter.

With all there is to do in New York, sometimes you just want to grab a quick a lunch and get back to your day.   The Madison Club Lounge gets that and is now offering the Madison Express Lunch menu.  Get your lunch in 30 minutes or you get 50% off your check!  Not a bad deal. 

For visitors and New Yorkers always on the go, check out the Madison Club Lounge in the lobby of The Roosevelt Hotel at Madison Avenue and 45th Street!