2019
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DISH 2019
Ate days a week
[ INTRODUCTION ] BY REBECCA RAFFERTY
I
n each of our busy lives, we can all get a little bogged down in routine, forget to have fun with food culture, or forget to eat at all until we’re raging. Bearing that in mind, our approach to this year’s edition of DISH was to take it a day at a time — dividing the features, spotlights, round-ups, and tips into a scrapbook-esque weekly planner. We kicked things off with a bit on Self-care Sunday — envisioning a relaxing, slow-paced, homebody-ish day — and asked some folks what are their ideal leftovers to have on hand when they don’t want to cook but don’t want to leave the house. Our Monday story spotlights a few meal-delivery services, with those who have jam-packed schedules (or just haven’t gotten the hang of meal planning) in mind. We know that the ritual Taco Tuesday is sacred, so we’ve rounded-up a list of places to squeeze into your rotation this year, including a stand-out fact about each joint. And there’s even a spot that’s open for breakfast, for those of you who are most dedicated to the habit. Wednesday’s slot features some notes suggesting a bunch of food-anddrink-related things to do this year; some are reminders about tradition (Abbott’s at the beach, hot dogs at the ballpark), others are new things to try out (cooking classes, learning to can). For Thursday, food writer Chris Thompson spotlights some of the best places to grab a chill beverage with a gorgeous view, where you can enjoy the weather while you decompress between work and heading home for the night. On Friday we feature a resource list of restaurants that serve or deliver food after midnight. We conclude the guide with a little DIY: CITY film critic Adam Lubitow and former CITY staffer Matt DeTurck converted three meals seen in movies into actual recipes for a summer picnic, and made the dishes. And they’ve shared their recipes so you can try them out, too. Bonus: look for the yellow stickers throughout that tell you which spots offer $1 oysters and when.
PAGE 4 - SCAVENGER SUNDAY Some of Rochester’s favorite leftovers.
PAGE 6 - THE MEAL ORDEAL Let a meal-delivery service make sure you eat.
PAGE 7 - TACO TUESDAY A round-up of taco joints to add to your rotation.
PAGE 8 - GOALS Tick these food and drink ideas off your list.
PAGE 10 - PATIOS AND POTABLES Decompress after work and rest your eyes.
PAGE 12 - DON’T FEED AFTER MIDNIGHT The kitchens that serve well into the wee hours.
PAGE 14 - HAVE YOURSELF A MOVIE LITTLE PICNIC Food from films. On the cover: Illustration by Renée Heininger Publishers: Rochester Area Media Partners, Norm Silverstein, chairman. William and Mary Anna Towler, founders Editorial department themail@rochester-citynews.com Special Sections editor: Rebecca Rafferty Contributing writers: Matt DeTurck, Adam Lubitow, Rebecca Rafferty, Chris Thompson Art department artdept@rochester-citynews.com Art director/production manager: Ryan Williamson Designers: Renée Heininger, Jacob Walsh Advertising department ads@rochester-citynews.com Sales manager: Alison Zero Jones Account executives: Betsy Matthews, William Towler, David White Operations/Circulation kstathis@rochester-citynews.com Circulation manager: Katherine Stathis Distribution: David Riccioni, Northstar Delivery Dish 2019 is published by Rochester Area Media Partners, a subsidiary of WXXI Public Broadcasting. 2019 - all rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, photocopying, recording or by any information storage retrieval system without permission of the copyright owner. rochestercitynewspaper.com facebook.com/citynewspaper @roccitynews CITY NEWSPAPER 250 N. Goodman Street Rochester, NY 14607 585-244-3329
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Before the workweek begins, it’s high time you relaxed [ LEFTOVERS ] BY REBECCA RAFFERTY
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4 2019 DISH
any people begin a lazy Sunday by meeting friends for brunch, but the popularity of that nebulous meal often means long waits for a table, crowded eateries, and feeling more rushed than you’d like. That’s not everyone’s idea of a relaxing day. Self-care Sunday has become a term among my group of friends, most of whom work nine-tofives and are relishing staying in when they don’t have to go out. A slow-paced day of catching up on chores, reading, or dredging Netflix for something binge-worthy is where it’s at. Maybe an afternoon glass of wine on the porch. Maybe a toke or two. But what’s for dinner? Some of my more focused friends love cooking while stoned and come up with concoctions that range from uniquely delicious to just, well, unique. Others insist they can’t be trusted to remember they were cooking and end up burning their meal. If we’re keeping with the theme of a luxury day off, it’s good to have some food on hand. So we asked some folks who get foggy: What are your ideal leftovers to have in the house when you’ve smoked and want to snack? “The Ra-cha-cha Nachos from Neno’s,” one friend told me without a second thought. But she recommends an embellishment: “I throw an egg on the top and stick them in the toaster oven.” (Tortilla chips, Monterey Jack cheese, cheddar cheese, pico de gallo, ghost
pepper cheese sauce, queso fresco & crema Mexicana; chicken or carnitas $9 / beef $10) I know what you’re thinking: “But Becca, won’t stoners inhale anything and everything within reach?” I mean, there was definitely a percentage of answers that included junk food, including from my pal who said he craves Pop Roc’s Dumbo cereal combo (Nutter Butter, Reese’s Puffs, chocolate covered peanuts, and chocolate almond milk, $4), but smoking makes him antisocial so he tries to recreate the recipe at home. Then there’s the vegan friend who plans ahead by ordering two treats whenever she visits Misfit Donuts and saves one to surprise her grateful future self. But yeah, it’s a good idea to put something besides sugar in your system. It turns out that some of my friends are Cannabis-induced connoisseurs. “My most recent favorite leftover was Fiamma’s sopressata calzone,” a buddy told me. “Actually I don’t think I was high, but I might have been. Anyway, it’s still amazing reheated.” (San Genaro calzone: mozzarella, sopressata salame, Pecorino romano, $15) Now we’re talking. If you already have the leftovers of a delicious meal on hand, you’ll be less tempted to devour a whole bag of chips. Of course, you don’t have to spark joy to appreciate the bliss of not leaving the house but not cooking, either.
DELICIOUS BITES FOR YOUR SWEET TOOTH
745 Park Avenue 241-3120 • Open 7 days ROCHESTERCITYNEWSPAPER.COM 5
The meal ordeal Meal-delivery services take the guesswork out of lunch hour [ TOO BUSY ] BY REBECCA RAFFERTY
W
e’ve all got those friends who balance their busy lives so well that they eat three healthy meals each day. Perhaps they spend a day meal-planning for the week. Maybe they prep for the next day in the evenings, or rise early to eat some eggs or muesli, make lunch, and thaw or marinade something for dinner. Hey, I salute you, and maybe I’ll get there. In the meantime, many of us grab lunch out way too often, which can take a big toll on our budgets, health, and palates. Better habits are clearly needed, but if you’re not quite at full DIY yet, there are a growing number of mealdelivery services that you can rely on for fresh meals a few times a week. The following isn’t a comprehensive list, but just a few of the Rochesterbased businesses, along with some examples of items that were on their recent menus. Different services cater to different diets, and many meals are comparable or less expensive than dining at a restaurant. And they have sites where you can browse their weekly menus, and order in your PJs at any hour of the day or night. What a time to be alive. Note: though some of the plans are geared toward weight loss, CITY does not endorse a particular diet, lifestyle, or body type.
Kitchen-Verde The entirely vegan menus change weekly; meals are available a la carte or as a recurring subscription. For a la carte, you make your selections from 6 2019 DISH
categories: Breakfast Meals (Tofu Egg Breakfast Sandwich, $7.50), Lunch/ Dinner meals (Queso Rice Stuffed Poblano Peppers, $9.25), Add-ons (Warm Asian Quinoa Bowl, $5.75), Guilt-free Dessert (Cranberry Almond Cake, $5.75), and Soup/Salad (Tuscan Kale and Bean Soup, $5.75). For subscriptions, you choose items from the Weekly Meal Offering category (Each items’ specifics vary from week to week, and item prices range from $5.50 to $9). Place orders between 9 a.m. on Saturday and 11:59 p.m. on the following Friday. Pick up your meals at 777 Culver Road or have your food delivered anywhere in Monroe County ($5 delivery fee) on Saturdays from 10 a.m. to 3 p.m. kitchen-verde.com
Meals by DeLeo Choose between three different fiveweek meal plans: Fitness (high calorie and more protein, starts at $70/week for six meals), Weight Loss (low calorie and less protein, starts at $70/week for six meals), and Family (starts at $80/ week for 2 meals that feed four people). You can customize how many meals you want and which dishes you’d like each week when you subscribe, and you’re charged each Wednesday for five weeks, but you can also choose to pause your plan. All of the plans are gluten-free, peanut-free, and soy-free, and the wide variety of meals are based on balancing macros (protein, carbs, and fat), and there are Keto options. Meals are delivered free all over the Greater Rochester region each Sunday or Monday between 8 a.m. and midnight, but they also have a pick up option in three locations. mealsbydeleo.com
Sweet Pea Plant-Based Everything is vegan, and examples of recent main dishes include Veggie
Spaghetti and Beetballs, MushroomBlack Bean Burgers, and Cauliflower Tika Masala ($12 each). The company also offers a rotating variety of soups ($8), sides like hummus ($4), baked goods such as the Zucchini Chocolate Chip Muffin ($3) and a variety of bake-it-yourself cookie doughs ($6).
Clients can place orders on Sweet Pea’s site by 9 a.m. on Mondays for pick up on Sunday at 630 East Avenue between 10 a.m. and 1 p.m. on Sunday (or you can have your order delivered; $7 fee for orders under $125). sweetpeaplantbased.com
Effortlessly Healthy You may know this catering biz as a food truck or its Scottsville café, but it also offers meal delivery services that can be tailored to your specific dietary needs. This one can be pretty economical, with plans factoring out to as low as $7 per meal. With the Weekly Meals plan, you choose the number of meals you want per week (5, 10, 14, or 15), and either 4oz or 8oz of protein (plans range from $45$135/week). The Calorie Counters for Weight Loss plan lets you choose 5-7 days per week, 4oz or 8oz of protein (plans include 3 meals for each day you select, and range from $115$170/week). After choosing a plan, you specify preferences and dietary restrictions, and when you want to begin meal service. Then you can choose items from the Breakfast menu, such as the Spinach and Goat Cheese Frittata or the Key Lime Parfait, and the Lunch/Dinner menu, which recently included a Tofu Sunflower Caesar Salad and a Beef Trash Plate with sweet potato and coleslaw. Once you subscribe, you’ll get an email each week asking you to choose meals to be delivered on the following Tuesday and Friday of each week ($10/week fee), between 1 and 8 p.m. You can pause or cancel your subscription anytime. ehmeals.com
Taco Tuesday [ ROUND-UP ] BY REBECCA RAFFERTY
No worries, we tracked down some spots that are open: Amore by Wegmans Flight West JoJo Bistro & Wine Bar Ox & Stone Swan Dive
T
Bitter Honey
(127 Railroad Street; bitterhoneyroc.com; open 5 p.m. to midnight)
Try the homemade masa bread drizzled with honey.
Dorado
(690 Park Avenue; doradoparkave.com/family; open 11:30 a.m. to 10 p.m.)
More than 300 individual tequilas on the menu.
Guacamole Authentic Mexican Taqueria
(144 West Commercial Street, East Rochester; guacamoletaqueria.com; open 11 a.m. to 9 p.m.)
A fast-casual style eatery.
Itacate
(3249 Union Street, North Chili; itacate.net; open 11 a.m. to 8 p.m.)
Start with the fried avocados.
Itacate Express
baccosristorante.com • Reservations Recommended
Started as a food truck, which is still kicking around! You can locate it by following @nenosft on Instagram and Twitter.
Old Pueblo Grill
(55 Russell Street; oldpueblogrillroc.com; open 11 a.m. to 10 p.m.)
The Seoul Man burrito is a tasty Korean take on the wrap.
Salena’s Mexican Restaurant (302 North Goodman Street, in the Village Gate; salenas.com; open 11:30 a.m. to 10 p.m.) You can’t
go wrong with the Mexican Flag enchilada plate.
(93 Alexander Street; rochesterlacasa.com; open 11 a.m. to 10 p.m.)
(663 North Winton Road; silveriguanacantina.com; open 11:30 a.m. to 2 a.m., food until 10 p.m.)
Sol Burrito
(521 Monroe Avenue; solburrito.com; open 11 p.m. to 9 p.m.)
$20 goes a long way and portions are generous.
Great outdoor dining on the back patio.
Lulu Taqueria
(6 North Main Street, Fairport; luluroc.com; open 11:30 a.m. to 9 p.m.)
Nice view of the canal, and their cauliflower taco with honey roja salsa is a personal favorite.
Mesquite Grill
(910 Elmgrove Road; mesquitemexgrill.com; open 11 a.m. to 10 p.m.)
You get complementary chips and salsa AND complementary soup.
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263 Park Avenue • 442-5090
(649 Monroe Avenue; nenosmexican.com; open 11 a.m. to 9 p.m.)
They take Taco Tuesday seriously, and have an extensive all day menu of food and drink specials.
La Casa
Bacco’s Ristorante
Neno’s Gourmet Mexican Street Food
John’s Tex Mex
Offers a Mexican version of the Rochester Plate.
Authentic Italian Dishes Charming Ambiance | Superior Service
Filling lunch specials for under $10.
The Silver Iguana
(426 South Avenue; johnstexmex.com; 10:30 a.m. to 10 p.m.)
SERVING DINNER TUESDAY - SATURDAY
(2245 Empire Boulevard, Webster; montealbangrill.com; open 11 a.m. to 10 p.m.)
(1477 Jefferson Road; itacate.net; open 8 a.m. to 8 p.m.)
This may be the only place that’s open for breakfast.
Park Ave’s Hidden Treasure
Monte Alban Mexican Grill
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Is your favorite restaurant closed on Monday night?
aco Tuesday is a sacred tradition, but nobody likes a stale routine. Put these joints in your rotation. We’ve included their Tuesday hours and a standout fact about each.
The Spirit Room
(139 State Street; thespiritroomroc.com; 5 p.m. to midnight, food until 10 p.m.)
Aside from tasty bites and beverages, the place hosts regular music performances, poetry readings, film screenings, and tarot readings. TU
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ROCHESTERCITYNEWSPAPER.COM 7
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Photo by Ryan Willia
8 2019 DISH
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Midtown Eats 2019 dates: June 6 & 7 June 20 & 21 July 11 & 12 July 18 & 19 August 1 & 2 August 15 & 16 Thursdays & Fridays: lunch from 11:30 a.m. to 1 p.m. Fridays: dinner from 5 to 8:30 p.m. (happy hour from 5 to 7 p.m.) facebook.com/midtowneatsroc
Photo by RenĂŠe Heininger
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Mon - Thurs: 11am - 11pm Friday: 11am - 12am Saturday: 12pm - 12am Sunday: 12pm - 10pm
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Patios and potables [ ROUND-UP ] BY CHRIS THOMPSON
T
he evenings are longer, the weather is better. It’s not the weekend yet, so you’re probably not in going-out mode. But you may not want to just head directly home from work and stay put. If you’re feeling like having an unwinding beverage somewhere chill, you’ve got options. There are plenty of bar patios and outdoor spaces that are perfect for relaxing and enjoying a drink, whether you want a quiet oasis downtown or wish to hear the ripple of the Genesee or the rumble of High Falls. Here are just a few spots where you can seize the remains of the day with a chill beverage or two.
The Daily Refresher, 293 Alexander Street 360-4627; THEDAILYREFRESHER.COM
Over in the East End, Unter Biergarten offers a hefty list of ales, and its sunken patio is bathed in the shadows of the surrounding buildings, which mitigate the heat of direct sunlight. But if you want to go somewhere a little more removed from the bustle of East Avenue, with more rays, The Daily Refresher is perfect. There are two outdoor spaces located in the back of the building: a ground-level patio with picnic tables and benches under a tree canopy strung with fairy lights, and a spacious elevated patio with one of the best but least-discussed views of downtown. Though you can get a charcuterie plate and small plates to share inside, the business’s own food truck is parked behind the building year round, offering burgers, sandwiches, and fries. Happy hour is 4 to 7 p.m. on the weekdays, featuring $9 cocktails and $3 draught beers. If you choose the Fighter’s Chance, the skilled bartenders will make you something that encapsulates summer on command, built up from your spirit of choice and taking flavor suggestions from you. But conversely, any of the drinks on the house cocktails menu are good, particularly the Foreign Affair ($10), a warming, whiskeybased beverage shaken with sherry, Cardamaro, cinnamon syrup, and strawberry-rhubarb shrub. Sipping on a Foreign Affair while watching the sun set slowly behind the Rochester skyline is a good way to wrap Thursday. 10 2019 DISH
The Foreign Affair cocktail at The Daily Refresher. PHOTO BY RENÉE HEININGER
THE $1 OY S
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There are few things more relaxing than having a beverage so close to gently flowing water that you can see and hear it. And there are few better views of the Freddy Sue Bridge than from the right-on-the-river back patio of Silk District Pub, which has
We have a waterfall in the middle of the city, something that no other city in the state of New York has. The next nearest US city with an urban waterfall is Patterson, New Jersey, and you should not have
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730-4985; FACEBOOK.COM/SILKDISTRICTPUB
263-9300; GENESEEBEER.COM
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Silk District Pub, 280 Exchange Boulevard
Genesee Brew House, 25 Cataract Street
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Sipping wine while sitting outside a bar is the best way to pretend you are in a small European city, but with 100% less cigarette smoke. Just around the corner from the Daily Refresher, Park Avenue’s Apogee Wine Bar has some outdoor seating along its storefront windows. It’s not a patio per se, but it does give patrons the opportunity to relax while peoplewatching (and its proximity to a pet groomer increases the likelihood of dog passersby, too). Apogee offers wine by the glass or the bottle, so you can unwind solo with a book or uncork with a few friends. On the menu: The Bera Moscato d’Asti ($30/bottle) is a decent sweet white that tastes like candied fruit. Dr. Loosen Red Slate Riesling ($32) is also a good choice. Unlike most Rieslings, Red State is not overpoweringly sweet, and has a dry finish. And it never hurts to pair a glass with the decadent cake du jour ($7), courtesy of Scratch Bakery. For the hotter weather ahead, keep in mind that Apogee serves wine slushies ($8).
to subject yourself to New Jersey. I want you to be happy, Rochester. At the Genesee Brew House, you have a choice of three outdoor spaces: on the ground level, the second-tier balcony, or the rooftop. So there are plenty of places to sit and gaze upon High Falls, preferably while sipping on the Genesee Shandy ($5), a light and crisply refreshing blend of Genny mixed with fresh squeezed lemonade. You may be one of the many who have had trouble finding Genesee’s seasonal Ruby Red Kolsch in stores. Why not go straight to the Brew House to pick up a case? It’s also available on draught. And the Brew House menu offers light to heavier fare, from the Bavarian pretzel with your choice of sauce ($10) to salads, sandwiches, burgers, sausages, and steaks and potatoes.
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598-4941; FACEBOOK.COM/APOGEE
several tables and a few fire pits. The current menu features plenty of brews and ciders on tap, including the crisp and light B. Nektar Zombie Killer cider from Michigan and the local Rohrbach Neapolitan Scotch Ale, a new creation from Railroad Street. Normally I would consider a Scotch Ale to be an autumn/winter beer, but this variation’s ice cream flavor makes it perfect for a sunny day. Silk District also offers comfort food pub fare, some with a seafood focus, such as IPA mussels ($13), lobster mac & cheese ($17), and a rock shrimp po’ boy ($12).
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Apogee Wine Bar, 151 Park Avenue
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ROCHESTERCITYNEWSPAPER.COM 11
Delicious Fresh Baked Sweets! Showers, Weddings & Events g (traditional,, vegan or gluten-free) free)
Don’t feed after midnight [ ROUND-UP ] BY REBECCA RAFFERTY
I
t’s Friday night (ok, technically Saturday morning), you’re still out on the town, and you’re hungry again. But oops, the kitchen’s closed. It can be tough to think of spots that serve food after midnight in Rochester. But we found a bunch!
Acme Bar and Pizza
(499 Monroe Avenue, acmebarandpizza.com)
Cakes • Cookies • Cupcakes We cater to most allergies & dietary restrictions. 319-4314 • getcakedroc.com In the Village Gate
has a full bar menu with pizza, wings, calzones, salads, and more until 2 a.m. seven days a week.
Big Deal Pizzeria
(475 Monroe Avenue, 544-2144) delivers all the pizza-place basics until 4 a.m. (and is open for sit-down service until 2 a.m.) Thursdays through Saturdays.
Jeremiah’s Tavern
(jeremiahstavern.com) has four locations
in Rochester, but only its city spot (1104 Monroe Avenue, 461-1313) keeps its kitchen open until 2 a.m. Fridays and Saturdays.
Mark’s Pizzeria
Rochester location (619 Monroe Avenue, 256-1040, markspizzeria.com) delivers until
2 a.m. on Fridays and Saturdays.
Mark’s Texas Hots
(487 Monroe Avenue, 473-1563) is a 24-hour
staple of the avenue, and catches the bar crowd, the party crowd, and anyone else who happens to be out and about. The diner serves breakfast, lunch, dinner, and desserts at all hours
The Distillery
(thedistillery.com) sports bars in Rochester (1142 Mt. Hope Avenue, 271-4105), Greece (300 Paddy Creek Circle, 621-1620), and Henrietta (3010 South Winton Road, 3393010), and Victor (10 Square Drive, 4252337) offer burgers, wings, sandwiches,
pizza, and more until 1 a.m. Mondays through Saturdays.
Dragonfly Tavern (725 Park Avenue, 563-6333,
dragonflytavern.com) offers a limited menu of pizzas and fried foods daily from midnight until they’ve had enough.
The Elmwood Inn
(1256 Mt. Hope Avenue, 271-5195, elmwoodinn.net), right next to The Distillery in Rochester, serves burgers, steaks and more
until 1 a.m. daily.
Hong Kong House
(985 South Clinton Avenue, 244-5569) offers
and delivers a mix of Chinese food, pizza, subs, wings, tacos, and Italian and Greek dinners until 3 a.m., seven days a week.
Jay’s Diner
(2612 West Henrietta Road, 424-3710, facebook.com/jaysdiner) is open 24/7, so you
can choose from the full menu any dang time you like.
12 2019 DISH
Menezes Pizza
(445 Chili Avenue, 328-3010, rochesterpizza.com) will provide pies until
1 a.m. Fridays and Saturdays.
The Old Toad
(277 Alexander Street, 232-2626, theoldtoad.com), an authentic British pub,
offers a limited late night menu that includes beer battered fish and British chips, Scotch eggs, Shepherd’s pie and more until 1 a.m. Fridays and Saturdays.
Ox & Stone
(282 Alexander Street, 287-6933, oxandstone.com) offers a late night menu
that includes fried crickets (yep!), burgers, tacos, wings, and more, until 1 a.m. on Friday and Saturday nights.
741 Monroe Ave • 473-8031 1675 Mt. Hope Ave • 461-4154 Dine In & Take Out
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Have yourself a movie little picnic
Try out these summer recipes based on meals from films [ RECIPES ] BY ADAM LUBITOW AND MATT DETURCK
P
eople have always taken their movie fandoms seriously. But now it’s not enough just to watch your favorite films over and over. And while wearing the t-shirt or reading the graphic novel prequels are all well and good, these days we’re all about the immersive experience. If “Indiana Jones and the Temple of Doom” heroine Willie Scott is eating monkey brains on screen, we want to feel like we’re eating monkey brains right along with her (No? Just me?). This desire to experience the worlds of our favorite characters is one of the reasons we’ve gotten pop culture cookbooks inspired by everything from “Game of Thrones” to “Star Wars,” “Bob’s Burgers,” and my personal favorite: “Hannibal,” helping you make mouthwatering meals just like everyone’s favorite psychopathic cannibal psychiatrist. Though that might just be my inclination toward the macabre talking. But we at CITY understand, which is why we’ve put together a few recipes that let you sample meals eaten by characters in some classic movies of the recent past. And while you could make these recipes just for the hell of it, we decided to make this little exercise a bit more useful, selecting dishes that would be totally appropriate to bring along to a summer cookout. You’ll definitely make an impression on your fellow guests.
Nilbog Green Corn on the Cob (“Troll 2”) First up is a side dish from the cult-classic grade-Z horror flick “Troll 2,” about an ill-fortuned family who take trip to the town of Nilbog and run afoul of a clan of vegetarian goblins who want to transform them into plants in order to eat them (it’s a whole thing). Inspired by the (shall we say... memorable?) seduction technique practiced by the goblin queen, this dish can also be enjoyed in bed with a loved one, while off-camera crew members hurl popcorn at you. INGREDIENTS:
6 ears of corn 1 stick unsalted butter 1/4 cup fresh cilantro, chopped
1/2 lime, zested and juiced 1/2 tsp salt 1/4 tsp cayenne pepper Grated Cotija cheese
SERVES: 6
1. Mix butter, cilantro, lime zest and juice, salt, and cayenne pepper together in a small bowl, until evenly blended. 2. Pull open the husk on each ear of corn, leaving them attached at the base. Remove the silk from each ear, and fold the husks back into place. Place the ears of corn in a large bowl (or container) filled with cold water to soak for 30 minutes. 3. Preheat grill to a medium heat. Place corn (husks and all) on the grill and grill 15-20 minutes, turning every 5 minutes or until kernels are tender. 4. Remove the husks, slather with the cilantro-lime butter, and top with grated Cotija cheese.
14 2019 DISH
PHOTO BY MATT DETURCK
Monkey Brain Beet and Potato Salad (“Indiana Jones and the Temple of Doom”) This dish is inspired by the infamous feast enjoyed by Indy and his cohorts during one of the deadly quests undertaken by the world’s coolest archaeology professor in Steven Spielberg’s action-adventure favorite. INGREDIENTS:
1 1/2 lb. red potatoes 2 large beets 1/2 red onion, diced 2 hard-boiled eggs, peeled and diced 2 Tbsp chives, minced 2 Tbsp red wine vinegar
2 tsp Dijon mustard 1/4 cup extra virgin olive oil 1/4 cup plain low-fat yogurt 1 Tbsp fresh dill, minced Salt and pepper
MAKES: ONE LARGE BOWL OF POTATO SALAD
1. Preheat oven to 400°F. Cut off the beet stems and leaves; discard. Scrub beets thoroughly and loosely wrap in aluminum foil. Placed beets on a rimmed baking sheet and roast for 50-60 minutes, or until a fork or skewer can easily slide into the center of the beet. Let beets sit until cool enough to handle, then rub the outside with a paper towel to peel away the skin. 2. Scrub potatoes, and cut (unpeeled) into halves or quarters. Place in a saucepan and add enough cold water until just covered. Cover and heat to boiling; generously salt the water, reduce heat and simmer for 10-15 minutes, or until potatoes are tender. Drain, and let stand until cool enough to handle. 3. Chop the beets and potatoes into a small dice. In a large bowl, combine the beets and potatoes with the onion, hard-boiled eggs, and chives. 4. In a small bowl or measuring cup, whisk together the vinegar, mustard, and a dash of salt. Whisk in the olive oil and yogurt until smooth. Pour over the vegetables in the large bowl, add the dill, and stir to evenly coat and combine all ingredients. Salt and pepper to taste. Serve immediately or refrigerate (it’s even better the next day). PHOTO BY MATT DETURCK
Big Kahuna Burger (“Pulp Fiction”)
Who hasn’t wanted to sample the tasty burger seen in Quentin Tarantino’s wildly influential crime film? It’s a big hit with Samuel L. Jackson’s Jules, and it comes highly-recommended by his good friend Brett. INGREDIENTS:
1 lb. ground chuck beef 4 rings fresh pineapple 4 slices Havarti cheese 4-8 slices of bacon, cooked until crisp
4 leaves green leaf lettuce, washed 4 slices onion 4 King’s Hawaiian hamburger buns Teriyaki Sauce Sriracha Mayo (if making at home, ratio 2:1 mayo to Sriracha)
SERVES: 4
1. Using your hands, gently form the beef into four equal-size patties. 2. Grill pineapple rings 1-2 minutes per side. Set aside. 3. Grill burgers until nearly desired doneness. Top each patty with a slice of cheese and cook 1 minute more to melt the cheese. Set aside. 4. Split open the hamburger buns and toast on the grill until crisp and golden. 5. Spread teriyaki sauce on the bottom bun, and Sriracha mayo on the top bun. Assemble: a burger patty, a grilled pineapple ring, 1-2 slices of bacon, a slice of onion, and a lettuce leaf.
PHOTO BY MATT DETURCK
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