What’s Cookin’? - Smithtown
By Nancy Vallarella
2014 Resolutions & Trends
By now most New Year’s resolutions are broken and forgotten. The key to keeping resolve is to make it simple and practice the resolve long enough for it to become part of one’s lifestyle or habit. Here’s a great example: Whenever I can, I will think local first.
Valentine’s Day, birthday celebrations, anniversary; make reservations at a local fine dining establishment and consciously help to build our local community. This is very easy if you live in Smithtown. There is so much to choose from. Here are some places to resolve to dine in 2014 and why.
Kitchen a Trattoria, St. James – referred by Smithtown foodie hipsters as K.a.T. is in transition. The new logo reads The Trattoria. I have eaten here more times than I can count. What I can count on here, is a consistently great plate of food that is farm fresh from a menu that changes daily. It will be exciting to see how former chef and now new owner Steven Gallagher makes this place his own.
Tate’s, Nesconset – Who knew a strip mall on Smithtown Boulevard, housed a fine dining establishment? The New York Times, Long Island Pulse Magazine, and Sara Fingerman, Lifestyle Editor for Milieu Magazine - that’s who. Sara recently posted on her facebook page referencing Tate’s, “Celebrating my birthday early at my favorite restaurant.” At Tate’s they make their own bread, pasta and desserts.
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eatMosaiceatMosaic, Saint James – Chef Jonathan Contes reminds me of my BFF’s kid brother from when I was in college. Don’t be fooled by boyishly good looks. 2014 will mark this restaurant’s ninth year in business. Chef Contes has culinary talent that is well seasoned and creative. Best to make reservations well in advance as seating is very limited.
One month into this year and these are the new trends I have repeatedly observed: Collards, Super Food Pairings, Eggs, Oatmeal, Cauliflower, Spiral Cut Zucchini, Balsamic Glaze and Flourish.
Collards are the new kale.
Creative and new super food pairings are appearing everywhere such as quinoa and berries for breakfast and a sunny side up egg topping a bowl of oatmeal.
Which reminds me; eggs are now popular morning, noon and night. On salads, perched on a piece of beef and poached in vegetable sauces. Eggs are moving on from being a breakfast only item and finding their way onto lunch and dinner entrees.
Oatmeal is not far behind. Savory oatmeal dishes are being featured in several food magazines combined with ingredients like bacon and mushrooms.
Cauliflower is being reinvented by being cut in thick cross section pieces. It is then grilled or roasted.
Pasta is out and zucchini is in. Spiral cut zucchini has a growing fan base of gluten free dieters and veggie fans. Spiral cut carrots are a close second because it is a fun presentation of this popular vegetable.
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Balsamic glaze is back. It is the reduction of balsamic vinegar with honey or brown sugar. Celebrity chefs are using this pop of flavor on chicken, bruschetta and vegetable dishes. They are also referring to it as a “flourish”…
Flourish is the new culinary word used by Rachael Ray and other Food Network chefs when adding an unblended ingredient to a dish. It is more than a garnish. In addition to balsamic glaze, I have witnessed the use of this word in reference to lemon wedges being added to a platter of chicken and arugula sprinkled on top of pizza for a crunch and flavor. Of all the trends mentioned, I’m thinking this one has the least potential to flourish. Time will tell.