Please enjoy my collage of pictures from 2010's Bocuse d'Or, a.k.a. the culinary world's equivalent to a Star Trek convention.

Welcome foodies!David Chang book-signingBocuse d'Or competition's cooking arena, which transformed the CIA's gymnasium. The chef in the glasses is Georges Perrier, who oozes with humor and personality.These large screens projected the delicious detail of the competitors' culinary creations.The judges: quite the "who's who" in the culinary world, wouldn't you say?Chef Paul Liebrandt and your Lunch BelleThe Lunch Belle & Dana enjoying a glass of Tattinger bubblyVIP lunch VIP desserts: creme brulee topped with almond shortbread

VIP dessert: French macarons

Gorgeous hostess Kelly Choi stands amongst a crowd of white chef's hatsA competing team presents their edible creations to the judgesChef Thomas Keller samples one of the team's entrees 

Daniel Boulud and your Lunch Belle

"Who's who" bios for the chef's panelChef Alan Wong takes the microphone (I can't say enough wonderful things about this man! He was the exact opposite of how you'd think a famous chef would act: kind, genuine, engaging, polite.)Clockwise from the front: Andre Soltner, Grant Achatz...two heads of hair...Timothy Hollingsworth, David ChangThe Lunch Belle & David ChangChef Daniel Boulud poses with one of the Bocuse d'Or's sponsorsLaurent Tourondel's succulent cocktail meatballs served at the award's dinnerAnd the winner is...(envelope opens)...Chef James Kent from "Eleven Madison Park" in NYC! In January 2011, this team will head to Lyon, France to represent the US of A and compete against other countries for the world-title of the Bocuse d'Or!!

Sliced beef tenderloin served with potato and mushroom stoolsCrayfish and hominy chowderHandmade cheese and mushroom empanadasLocal fruits plateGuinea pig: I call it "not for me," the Peruvians call it a "delicacy"Lomo Saltado: by far and wide, this was my favorite dish (sliced beef, onion, bell pepper and tomato stir fry served with white rice and French fries ~ a tribute to La Chifa)Peruvian woman about to make papaya juiceQuinoa pancakes: my favorite breakfast Sweet corn tamaleThe Map Cafe's lovely tangerine tart

Ecuadorian ceviche with octopus and scallopCoca tea, derived from the leaves of the Coca plant, is used to aid in elevation sicknessDulce-de-leche sandwich cookies

Beef steak topped with fried egg, white rice, fried corn, sweet plantain, French fries and sliced avocado

Fried empanada with cheesePotato soup with sliced avocado and white cheeseMaracuya (passion fruit)Celebratory lunch with roasted pigSweet cucumber fruitTres leches cake

•  Cuisine: Italian
•  Scene: smart casual, bustling, children welcome, bi-level with various dining rooms
•  Occasion: great for groups, notable wine list, neighborhood jewel
•  Must try: Pizza; Figs with Ricotta Salata
•  Price: All pizzas under $16; Figs with Ricotta Salata, $7
•  Reservations: Via phone or www.opentable.com
•  Phone: (914) 939-3111
• Website:  www.tarrylodge.com
•  Location: 18 Mill Street – Port Chester, NY 10573

What’s the space like?

Housed within a bi-level 100-year-old building in upstate New York, the Tarry Lodge’s interior space perfectly captures the charm of a bygone era: white crown and base moldings hugging terracotta-colored walls, glossy black staircase banisters, marble bar tops, exposed cupboards stocked with glasses and wine bottles, etc.   Various dining rooms/nooks occupy each floor, allowing parties of all sizes to intimately enjoy their experience.   

How was the service?

Slow and not uniform; friendly yet aloof   

What did you drink?

I enjoyed a “Tarry Temple,” which is one of the restaurant’s homemade virgin cocktails. This was basically a play on the popular “Shirley Temple,” made with Sprite and Rose’s Grenadine; only at Tarry Lodge, the grenadine is made in-house. 

How was the food?

Ever since my friend Allie began culinary school this fall, we rarely get to see one another.  Between class and her daily commute from Connecticut, the days of making last-minute dinner plans are long gone.  “Any interest in joining me at Mario Batali’s Tarry Lodge?  It’s on the NY/CT border.  I was thinking we could go this Saturday…I can pick you up from the train.  Come on, it’ll be an adventure!” Allie convincingly wrote in an email.  And being the sucker that I am for exploring new geography and dining destinations, I agreed.  I should also mention my naivety in relation to distance and travel-time…Port Chester is nearly an hour away from NYC’s Grand Central Station!  Read more to find out if my travels were worth the trip…   

• Figs with Ricotta Salata: Allie and I decided to split this verdura (salad) as an appetizer.  A deep soup bowl arrived filled with quartered fresh figs, bite-sized cubes of ricotta salata (similar in taste to mozzarella, only firmer and saltier) and chopped haricot verts (green beans).  The ingredients were seasoned with freshly ground black pepper and lightly tossed in a dressing that resembled a poppy-seed or honey-mustard variety, only without the accompanying spice dominance (mustard tends to overpower).  The sweet, sun-ripened figs and salty ricotta salata created a thunder storm of contrasting, yet complimentary, flavors.  Prior to taking my first bite, I wasn’t sure what kind of role the green beans would play in the salad.  Afterward, it hit me: texturally, they gave each mouthful a much-needed crunch.

• Pizza with meatballs and jalapenos: A manager approached our table as Allie and I were scheming about what to order.  I presented a question: “Batali is known for both his pizza and his pasta, so which of these truly shines on the menu?  I’m stumped.  If you think the pizza is better than Otto’s, that may sway my decision.”  She looked at me with “Are you insane?” raised-eyebrows and boasted that Tarry Lodge had not only stolen Babbo’s pasta chef, but that their homemade pizza was much better than Otto’s pre-made version.  Sold!  Allie and I each ordered pies as entrees.  While she opted for the “Sausage with Stracchino and Roasted Shiitakes,” I chose the “Meatballs, Jalapenos, Tomato and Fontina,” sans fontina (blech, not a fan).  The manager was right; this pie was much better than anything I’ve had at Otto.  The crust was thicker, fluffier, and more pillowy; the crushed tomatoes and fresh mozzarella cheese was abundant, yet not overpowering; the sliced jalapeno added a surprisingly pleasant kick, and the homemade meatballs were velvety and full of flavor.  I had to make a concerted effort NOT to clean my plate.   

  What’s pricing like?

Here’s a snapshot of my bill:

• Figs with Ricotta Salata: $7 (then divided in half)
• Pizza with meatballs and jalapenos: $13

Will you return to Tarry Lodge?

If I’m in the vicinity (and by “vicinity” I mean 10-minutes, not one-hour, away), I would definitely return to Tarry Lodge; not only because it’s Port Chester’s best dining option, but also because I genuinely enjoyed my meal.  However, I do have two complaints:

• Freshly-baked focaccia bread: we received a plate topped with two slices of homemade focaccia accompanied by a dish filled with a fragrant olive oil and cured olives.  So what was the problem?  While other tables were getting bread-refills, our plates remained empty.  I know, I could have said something or asked for more, but in the name of genuinely wanting to be hungry for my entrée, I kept quiet.

• Dessert: when we were handed the dessert menus, I asked our server if the gelato that accompanied so many of the sweet selections was homemade.  I was shocked to learn that Tarry Lodge served Ciao Bella gelato instead of their own (like Otto and Babbo).  I don’t have a problem with CB, but I do think that it’s incredibly unfair of Batali not to share his outrageously delicious homemade gelato with the folks of Port Chester, NY. 

xx,
TLB

P.S. For menus and addresses: http://www.menupages.com/
P.S.S. Mass transit directions: http://www.hopstop.com/?city=newyork

“Oh look at you, Miss Thang!  You’re so fancy pants going to the Hamptons!” 

• Actually, I’m not.  If you saw the share house I called home last weekend, you would agree that my accommodations made public housing look like the Ritz!  Between losing power/water/plumbing for 8 hours, to nearly getting eaten alive by bed bugs, my experience could hardly be compared to an episode of VH1’s “The Fabulous Life of…”

“Isn’t everything in the Hamptons like outrageously expensive?” 

• No.  The Hamptons can be as cheap or as expensive as you want it to be.  As far as restaurants go, Las Vegas and California still blow NY State out of the water in terms of pricing.

• What is a share house and how does it work?  Will this be something I would be interested in?
  • A “share house” is exactly what it sounds like: A large house, typically a mile or two away from the beach, with at least four bedrooms.  Each bedroom can have up to four beds. 
  • Share-house managers offer potential house members a slew of weekend options, typically: ¼ summer, ½ summer, or full-summer.  Payment is due in full and you don't have a space in the house until your check has been cashed. 
  • Here are some questions to ask yourself in regards to whether a standard summer share is right for you.  Do you mind…
    • Sharing a bedroom with at least one other person, but most likely three to four people?
    • Sharing a bathroom?

How far in advance do I need to start planning for a summer in the Hamptons?    

This is going to sound crazy, but if you are looking to join a share house, then it’s best to begin your search in January/February for the upcoming summer. 

When you say “it’s best to begin looking,” what exactly do you mean?  Where can I “look” for a share house?

• Start with craigslist.com.  Some other great sites are: www.to27.com and www.hamptons.guestofaguest.com.  Make sure that you and your potential house manager meet in person before you fork over any cash (you need to know what you're getting yourself in to).

How much is too much to pay per weekend? 

• Over $350

Feel like you’ve outgrown the “summer share” experience? 

• Don’t fret, the Hamptons has its share of hotels/motels!  I find the best source of information to be on www.tripadvisor.com.  **Note: I’ve stayed at Sole East Resort in Montauk, which was pretty decent.**
  

I don’t have a car in the city.  How do I get out to the Hamptons?  

• • Rent a car for the weekend!  This is definitely ideal, as getting around the Hamptons by taxi can get pricey quick. 
  • Hampton Jitney: Aside from arriving by helicopter, I think this is the ideal way to roll in to the East end.  Make sure to take the “ambassador class.”  It’s a couple more bucks, but definitely worth it!
  • Hampton Luxury Liner: This is the Jitney’s competitor, and you know what?  The Jitney is WAY better, in my opinion.  Let this be your "next best" bus option.
    
  • LIRR (Long Island Railroad): This is my least favorite method of getting to the Hamptons.  However, if you have to take the train, make sure not to over pack, as overhead space is thinner than a model’s waist.  Also, do yourself a favor and use the facilities prior to boarding.  The unisex bathrooms on-board make air plane restrooms seem palatial and lickably clean.
  • Taxi (in Hamptons): Take the phone numbers of taxis/drivers, so that you can contact them in a hurry.  Make sure to call for a cab at least 30 min’s prior to your desired departure time.  This ain't NYC, honey; and by that, I mean that taxis aren't readily available at all hours of the day/night.
    

What am I supposed to bring for a weekend out East? 

• • Pack lightly!
    
  • If you’re staying in a share house, find out if clean linens/towels are provided.  If not, make sure to pack your own: Beach towel, bath towel and wash rag.
    
  • Shower shoes (share house)
    
  • Hand sanitizer
    
  • Umbrella
    
  • Mini flashlight
    
  • Bug-bite cream (I prefer hydrocortisone, myself.)
    
  • Advil
    
  • Cold hard CASH (for cabs and cover charges at lame-ass clubs/lounges that you WILL get dragged to)
    
  • Light jacket for cool nights
    
  • Sunscreen 
    
  • Aloe Vera gel (for those of you prone to burning)
    
  • Swim suit
    
  • Camera (trust me, you will want to take pictures…the landscape is gorgeous!)
    
  • Clothes, toiletries, etc.
  
  

• Most beaches in the Hamptons have permit-only parking, which basically means: Don’t even think about parking at the beach (w/o a permit) because you WILL get towed/ticketed, just like I did.
  
• Taxis: Take the phone numbers of taxis/drivers, so that you can contact them in a hurry.  Make sure to call for a cab at least 30 min’s prior to your desired departure time.  This ain't NYC, honey; and by that, I mean that taxis aren't readily available at all hours of the day/night.
  
• Taxi fares are negotiable.
  
• If you plan to arrive via the Hampton Jitney, make sure that someone/cab is at your stop to pick you up, because you will literally be dropped off on the side of I-27.
  
• Rent a bike!  This is the best way to get around in the daytime.  You don’t have to fuss with beach permits, finding a parking space, or paying a cabbie to take you around!  Trust me; you’ll enjoy your time and your beautiful surroundings so much more.

• Beach: Cooper’s Beach, in Southampton, is gorgeous and you can pay to park!  Plus, getting there is half the fun as you “Oooo” and “Ahhh” over perfectly trimmed hedges and mansions as far as the eye can see.
• Hampton: East Hampton
• Shopping: Southampton, East Hampton
• Quick breakfast joint: Mary’s Marvelous in Amagansett
• Quick lunch spot: Lobster salad on a soft Kaiser bun from Brent’s General Store in Amagansett
• Dinner
  • The Meeting House, Amagansett
  • East by Northeast, Montauk
• Spot for après-beach/dinner cocktails: Surf Lodge, Montauk
• See-and-be-seen: Georgica, Wainscot/East Hampton

• Cuisine: New American
• Scene: Trendy, people watching, dress-to-impress
• Occasion: Perfect venue to eat…Then party in the same space!
• Must try: Seared Diver Scallops
• Price: My meal: Seared Diver Scallops, $22; Rigatoni w/ Ground sausage & Whole Baby Clams, $26
• Reservations: Via phone or opentable.com
• Phone: (631) 537-5603
• Website: N/A
• Location: 108 Wainscott Stone Rd., (at Montauk Highway)

• If it's serenity you're seeking, try to get a dinner reservation on the earlier side of the evening (before 8pm), as Georgica becomes a pseudo-lounge/club after 11pm.
• Although both pizzas and pastas are offered on the menu, order adventurously!
• During Indian-summer nights, make sure you are not seated in one of the enclosed un-air-conditioned patios.  Trust me, it's brutal!