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« The (two) Weekly Eater: 2/03 - 2/17 | Main | Bringing "sexy" back to the salad »
Wednesday
Feb062013

The Weekly Eater: 1/27 - 2/03

Since I'm transitioning in to a new-ish role at work, my schedule is kind of all over the place.  That, paired with the fact that I've just begun a month-long "academy" at Barry's Bootcamp (which is a 5x/week commitment - every weekday morning at 6am).  Needless to say, I'm exhausted.  But I'm also really excited about the new challenges ahead.

So, because I'm a bit pressed for time, I thought that, at least until I get in to a routine, I will start posting a summary of my favorite eats/drinks/activities/etc. from the week prior.  Hopefully, every Monday or Tuesday...

~~~

What I loved and/or really stood out last week (1/27 - 2/03)

Jamba Juice's "Brown Sugar Crumble" Oatmeal

I remember reading somewhere that Jamba Juice's oatmeal was" really good and way better than Starbucks" which, to be honest, didn't really mean anything to me.  I typically hate oatmeal.  And I think that the food at Starbucks - minus the cake pops - is sub par. 

Sick of my usual routine - which included a Nature Valley granola bar - I decided to give Jamba Juice's oatmeal a shot.  Unbeknownst to me, it happened to be "$1 oatmeal day" on the morning that I stopped in the store (which, by the way, happens *every* Wednesday!).  What an incentive, right?  I mean, what did I really have to lose for $1?

I chose the "Brown Sugar Crumble" because it was the lowest-calorie of the trio (registering at 220 calories/single serving), which also includes Blueberry/Blackberry and Fresh Banana.  Upon opening the container, my first observation was how scrumptiously attractive the oatmeal appeared.  By that, I mean it didn't look like a grey glop.  Beneath a crust of fresh brown sugar was a heaping helping of oatmeal.  I liked how visibly textured it appeared - you know, dispersed with tons of tiny lumpy-bits. 

Warm and comforting, just like that favorite blanket on your sofa, this transcendent bowl of slow-cooked porridge did not disappoint.  Since that first bite nearly 6-weeks ago, I eat this delicious oatmeal every single morning.  It's actually what I look forward to when I wake up! 

Now THAT is some sexy oatmeal!

...

Soul Cycle

"Spin is in."  And I have always bled Flywheel's black and blue.  However, in anticipation of a friend's upcoming birthday at Soul Cycle, I figured that I should take one class to familiarize myself prior to her event.

I wanted to hate it.  So bad.  I wanted to walk out of the studio post-class - roll my eyes - and feel reassured that Flywheel reigned supreme.  Well, that didn't happen.  I found Soul Cycle to be very different, but in a really refreshing and positive way.  Without a calibrated number on your bike, you don't feel like you're battling yourself or competing against the girl next to you.  Because, at Flywheel, you're only as good as your last number.  Period.  And, at least when I spin, I just want to lose myself in the rhythm of the music and enjoy the dark serenity surrounding me.  Additionally, at Soul Cycle, other body parts are incorporated in to the exercise beyond just your legs.  It's a winning formula.

This does not mean that I'm a convert, it just means that I appreciate and respect the differences between Soul Cycle and Flywheel

...

Millesime

$1 oysters every weekday from 5:30pm-8pm at Millesime's Oyster Bar

Spicy Tuna Tartare  If you love the contents of a well made spicy tuna roll, then this appetizer is for you:  A rectangular mold of lightly-bound tuna tartare is topped with a crunchy slaw and fried wonton strips for texture, and finished with an agave-soy jus.  Absolute decadence and sheer perfection.

Cherry/Chocolate Croissant Pudding  This was, without a doubt, one of the most memorable desserts I've had of late.  Imagine, if you will, a ramekin filled with warm, gooey, intensely-rich "bread pudding."  Only, instead of day-old bread, Millesime's version is made with chocolate/cherry croissant scraps.  And is crowned with a scoop of chocolate ice cream that nearly liquefies when placed atop the warm pudding.  Heavenly...

...

7-11's "Vermont Blueberry" coffee  I know, I know.  This sounds completely asinine, gnarly and, in all honesty, makes absolutely no sense.  Blueberry coffee?  Trust me, I was so geeked out when I saw this flavor at the 7-11 on 7th Avenue...that I had to taste it!  And guess what?  It's actually *really* good!  Seriously, if you see this wacky blend at your local 7-11, give it a try and please let me know what you think! 

...

A Taste of Modern Luxury: Celebrity Cruises Pops Up in New York City   Of any "pop up" that I've ever attended, this was, by far, the best.  Held at The Kitchen, the team from Celebrity Cruises "came to land," if you will, to showcase cocktails from resident mixologist, Junior Merino, and culinary creations prepared by Chef John Suley.

Tasteful and lovely decor in the "Molecular Bar" area of the space. 

Junior Merino pours one of his signature cocktails.

My first cocktail of the evening was the "El Angel," which was a concoction of:  Dehydrated Hibiscus, citrus, Dainzu Gomme, tequila blanco, mezcal joven, and Junior Merino's Aleppo Pepper Lime Rimmer

After finishing my first cocktail within minutes, I chose to proceed with "Coming Up Roses," a concoction made of:  Bacardi Razz, lime, Dainzu Rose Essence, rose petals, champagne, and Junior Merino's Rasberry Rose Foam.

About 3/4 of the way finished with my second cocktail, Michelle and I were whisked to our table for dinner.  Let me just say that if the three courses we enjoyed are anything akin to what is served onboard, I am confident that a Celebrity Cruise will be in my *very* near future...

Bread & salted butter for the tableJerusalem Artichoke Veloute: Iberico ham, black trumpet mushrooms, sourdough croutons, marscaponeHandmade Ricotta Cavatelli: Wild mushroom fricassee, mach, parmigiano reggiano, shaved black truffles (look at those truffles!!!)Five Spice Crusted Cervena Venison Loin: Celery root fondant, wilted spinach, red cabbage marmalade, lingonberry sauceSeared Halibut (this was my favorite dish of the evening): Salsify, beef oxtail marmalade, Brussels sprouts, parmesan emulsion

Pork and "Beans": Tenderloin, cheek, tarbals beans, collard greens, heirloom carrots, cider jus

Strawberry Fields and CustardsWarm Pineapple Tart Tatin: Coconut rum ice cream, lime confit, passion fruitValrhona Cocoa Cake: Chocolate mousse, peanut butter creme brulee, salted caramel ice cream

...

Needless to say, it was a very delicious and eventfull week! 

Thank you all, in advance, for your patience as I transition in to my new schedule. 

~~~

Until we eat again (next week),

The Lunch Belle

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