People like me.
I travel a lot. I eat a lot. I cook a lot.
As the Talent Scout for Marvel Comics, my job takes me around the world. While I do thrive on the thrill of constant travel, being on the road and away from home for extended periods of time does take its toll. So when not meeting artists or reviewing portfolios, I keep my batteries charged by exploring the culinary culture and cuisine of whatever city or country I find myself in.
Photos of food. Videos of vineyards. Reviews of restaurants. Recipes for refreshments. This site is now my way of sharing my international epicurean adventures with you.
Enjoy!
(You can also follow me on Twitter at @cbcebulski and visit my comic book blog at www.chesterfest.blogspot.com)
Photo with 18 notes
Yeah, it’s as good as it sounds.
Then it gets even better when you read the package: “Popcorn covered in spicy caramel made with Brooklyn Pennant Ale and tossed with smoky pasture-raised bacon”!
Post with 7 notes
Paulie Gee’s Pizza
My friend David Bogart looked up from his iPhone and simply said, “We have to go before it’s too late.”
It turns out Paulie Gee (@pauliegee) had just tweeted that his renowned Brooklyn pizza joint had just received their last ever delivery of bacon marmalade, a key component in one of their most famous pies. I’d seen Paulie Gee on several food-related TV shows, and David, a Paulie Gee regular, has always been urging me to go. So yesterday we jumped in his car with Tom Brevoort and headed out across the East River to fill our bellies. And fill with did, with the following pizza…
Hellboy - Fior di Latte, Italian Tomatoes, Berkshire Sopressata Picante and Parmigiano Reggiano with Mike’s HOTHoney (www.mikeshothoney.com)…
Harry Belafontina - Fontina, Italian Tomatoes, Beef Meatballs, Sliced Crimini Mushrooms and Golden Raisins, minus the raisins, which upon reflection, we should have kept on…
Spectacle 261 – Paulie’s tribute to Roberta’s pizza, the Specken Wolf - Fior di Latte, Speck, Sliced Crimini Mushrooms and Sliced Red Onions…
(This 261 was actually my favorite of the four.)
And after an initial scare that’d they’d run out of marmalade, another container was discovered and I was able to experience this prized pizza for my first, and sadly, last time…
Baconmarmalade Picante – Fior di Latte, Spicy Baconmarmalade and Sliced Red Onion…
I highly recommend you head out to Greenpoint and check out Paulie Gee and his eclectic array of artisanal pizzas for yourself… www.pauliegee.com
Post with 47 notes
Chicken Wing Cupcakes!
Yes, you read that right. And that’s exactly what it looks like…
A Chicken Wing Cupcake!
These are being produced this weekend for the Super Bowl by Coccadotts in Albany, New York. A corn bread cupcake with bleu cheese frosting, topped with a fried chicken wing and sprinkled with brown sugar!
You can read more about them over at Coccadotts website or on All Over Albany!
Thanks to @comicnerd1988 for the tip.
Photo with 11 notes
Got my Obi-Wan Waxman on and roasted a whole chicken this past Sunday…
…and got a big thumbs-up from my mother-in-law!
Post with 10 notes
M. Wells at Manducatis Rustica
This past weekend, the fine folks from M. Wells Diner held a “pop up” Saturday Brunch at Manducatis Rustica out in Long Island City. This collaboration between these two talented teams lead to an exciting afternoon of fun-filled feasting. Here’s a look…
The line stretched down the block, as is usually the case with anything M. Wells…
Freshly baked…
A sensationally spiced “pâté”…
Maple syrup glazed pork belly… (Better pic coming, sorry!)
One of Manducatis Rustica’s renowned pizzas…
Which came complete with baked eggs on top that broke to provide the perfect dipping sauce for your crust…
Huevos rancheros a la M. Wells…
Sausage, egg and green tomato with a lovely pickled pepper (?) relish…
And an incredible veal brain tortilla to close out the meal…
Followed by hazelnut cannolis…
And peanut butter and jelly gelato for dessert…
Big thanks to Sarah, Hugue, Gianna, Deven and everyone at M. Wells and Manducatis Rustica who made this meal a most memorable experience…
Photo with 25 notes
This is becoming a familiar sight in our apartment.
And I don’t mind at all!
My folks came into the city to visit with Mutsumi’s mom yesterday, so she whipped up another batch of sushi rolls.
Shrimp shiso, oshinko sesame and umeboshi yamaimo this time…
Photo with 16 notes
Spotted at my local fishmonger, I may give these a go later this week. It will be a project, messy but manageable, I think.
I hope…
Photo with 6 notes
A number of you have asked about the country pâté I made mention of in one of my posts a few days back…
It was actually the first time I made pâté , truth be told. I found David Tanis’ recipe in the New York Times last month and followed it exactly. It turned out wonderfully, as you can see above. Here’s the link for your reading and cooking pleasure…
http://www.nytimes.com/2011/12/14/dining/making-holiday-pate-at-home-city-kitchen.html
I also made a second pâté , substituting Asian ingredients, like soy, ginger and shichimi, in place of the more “French” ones, and topping it with nori instead of bay leaves. That pâté turned out pretty damn delicious too, with a deeper, more savory flavor. However, I would adjust one thing… I wouldn’t bake the mix with the nori on top as it got too pasty; I’d crumble dried nori on top before serving the pate instead.
As Tanis writes in his opening, making pâté is indeed a bit of a project, but I had a blast getting in there and getting my hands dirty. And the results were truly spectacular! Just ask my family. So I highly recommend giving it a go for yourself!
Photo with 5 notes
The last savory course at today’s M. Wells “pop-up” brunch at Manducatis Rustica in Long Island City… veal brain tortilla!
Page 1 of 89
