Walking on the Bridge and Dining Under it…

I love the Brooklyn Bridge.  Whether seeing it from afar – inside a train or a car traversing the East River,  or walking across it.  Most especially this.  The thick, wide planks remind me of things beloved.  Of provinces and olden times.  Where and when bridges were made of wood.  It’s awe-inspiring to look up and out of  the steel cable latticework onto a view of the New York skyline.  From the Brooklyn side, we see midtown Manhattan to our right, with the Empire State rising prominently, and to our left is the Financial District, crowded and perched on the edge of the city.

It’s a joy to watch the people crossing and walking or running alongside you.  Some strolling slowly, taking in the sights.  Many taking photos.  And striking all sorts of poses.  A lot crossing the bridge purposefully as if it were part of their daily route to and fro work and home.  Some jogging and biking.  And then there are the lovers.  And brides and grooms and wedding parties.

After taking in our fill of beauty and wonder, we retraced our steps and went back down Brooklyn side.  We crossed Cadman Plaza towards the Promenade for more of the breathtaking views.  We then walked towards the River Cafe and enjoyed its tiny garden.  We sat under the bare trees and talked.  Buried our boots in snow and listened to the sound of the partly frozen miniature waterfall.  All the while gazing at the twinkling lights on the other side of the river.

At some point, curiosity got the better of us and C and I decided to take a peek inside the restaurant.  Greeted by masses and masses of beautiful flowers and warmth at the reception area…we found it very hard to walk out in the cold, hungry as were from the walk.

Madness overtook us. We decided to walk into the formal dining room instead, enjoy the unparalleled view some more, this time underneath the bridge, comfortably ensconced in our banquet seats…and enjoy.  Enjoy the fabled city and its fabled food.

We started with Taylor Bay Scallops Ceviche chilled on the half shell with sea beans, tomato and coriander…

Then we had two roasted tails of Wild Rock Lobster from South Africa with mango, fennel, lemon and olive oil…

Followed by Branzino Fillet – Mediterranean sea bass, chorizo sausage and shrimp ‘stuffing’, smoked tiny vine tomatoes, petite zucchini, charred lemon confit….

Sauteed Hudson Valley Foie Gras with roasted apple, brioche French toast, Zeiglers’ Orchard cider reduction, candied pistachio….

New York Cut Sirloin – dry aged, charcoal grilled, red wine mushroom marmalade, russet and sweet potato gratin with blue cheese fondue…

Caramelized Apple-Almond Tart – thinly sliced apples over a layer of frangipani and puff pastry, Vanilla ice cream, green apple sorbet…

And finally ending the meal with Chocolate Marquise Brooklyn Bridge – handmade chocolate with a terrine of toasted hazelnut and Tahitian vanilla ice cream.  Aptly ending the day as it started – with the Bridge.

The converted barge restaurant was firmly anchored… but we walked out giddy and swaying from the glorious food, the glorious wine and the glorious, glorious view.

xxx

Turon with Langka Ice Cream, Barako Coffee Jelly, Sans Rival, Mochi Affogato

The curse of living abroad is the constant longing for food back home.

Here are more Filipino desserts I’ve been craving for from my most recent trip:

1)  Turon with Langka Ice Cream (Deep-fried Banana and Jackfruit in spring roll wrapper with Jackfruit Ice Cream).  This was from Mesa (GB5) and was a fitting cap to their unbelievably good Filipino food (think baby squid in olive oil, crispchon, etc).

2) Barako Coffee Jelly with Vanilla Ice Cream again at Mesa.

3)  Sans Rival – this is the cake that reminds me of Christmastime in the province.  It was the special cake that we import from [Goldilocks] Manila for Christmas.  It is made of layers upon layers of meringue, french buttercream and almond or cashew nuts.  This was the proverbial icing in our otherwise provincial christmas table.  We eat it really slow and savor every bite as there was so little of it to go around.  It wasn’t like we can just order or buy again from Manila (a mere 5hr journey from our small town in the North).

For anyone brave and patient enough to make this themselves, here is a recipe link – http://www.bigoven.com/recipe/167044/sans-rival

4) Mochi Affogato –  this is another dessert variety that I have only had back home at my friend’s cafe – Dezato.  The mochis are made by her sister and is their version of  affogato – mochi ice cream topped with espresso.  I love, love the contrast of the hot, bitter coffee with the crunchy nuts, sticky rice and cold, sweet ice-cream.  Everyone should try this at least once.

5)  Mango Pannacota at Elbert’s Steak Room.   I daresay that anything with Mango is best eaten in the Philippines than anywhere else in the world.  We have the sweetest and juiciest mangoes after all.  So I’m featuring another mango-based dessert here (even though you all know my history with mangoes).  This was a light and delicate dessert that was perfect with the juicy Ribeye that I had for lunch (thanks, Lerms!)

Wishing everyone many sweet things this year!

xxx

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