May 5, 2011
Épicerie Boulud - Another Feather in Chef Daniel Boulud's Toque!
I went to a really fun cocktail event last Monday at my friend, chef and restaurateur Daniel Boulud’s soon-to-open new market and dine-in café, Épicerie Boulud, located at 20 West 64th Street in Manhattan. Also soon-to-open, is the adjacent Boulud Sud, a restaurant that will serve a Mediterranean menu. The cocktail dînatoire, or cocktail buffet, was a benefit to help support Citymeals-on-Wheels, a wonderful organization that prepares and delivers meals to homebound elderly in New York City. I love eating in any Daniel Boulud establishment and I was very impressed with Épicerie Boulud. It reminded me of what Fauchon, in Paris was like thirty or forty years ago. There will be a boulongerie, a patisserie, a charcuterie, a fromagerie, a glacerie, and a Viennoiserie. There will also be a breakfast and lunch bar and an oyster and wine bar, and all kinds of soups, salads, and sandwiches, as well. Everything but the fabulous cheeses will be made in-house by Daniel’s highly accomplished fine chefs.
1 Here I am with my good friend, chef and restaurateur Daniel Boulud, at his soon-to-open new eatery, Épicerie Boulud.
2 This opening celebration for Épicerie Boulud & Boulud Sud was co-hosted by Daniel and Margaret Russell - Architectural Digest Editor-in-Chief - and was a benefit for Citymeals-On-Wheels.
3 The most amazing breads are baked in the boulongerie.
4 And the fromagerie has the most amazing cheeses!
5 Brillat Savarin is a soft, white-crusted cow's milk cheese produced in Normandy and named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin.
6 Humble Pie, made from cow's milk at Woodcock Farm in Weston, VT has a delicate creamy, earthy flavor with a slightly tangy finish - milky, toasted peanuts, créme-fraiche.
7 Abondance is a semi-hard, fragrant, raw-milk cheese made in Savoie, France by Hervé Mons. A strong-smelling cheese, it has a fruity taste with hints of hazelnut.
8 Moses Sleeper, produced at Jasper Hill Farm om Greensboro, VT is a cow's milk cheese redolent of butter, truffles, and cauliflower.
9 The charcuterie has many fine house-made pâtés and terrines, such as pâté de canard aux figue en croute, terrine de poulet au piment, and terrine de pintade aux abricots.
10 You can order snacks and small meals to eat in the cafe or you can order food to go.
11 You can also purchase some of Daniel's favorite oils, vinegars, pickles, and sauces.
12 The chefs - Not too long ago, tattoos were not allowed to be seen in restaurant kitchens. Today, it's tattoo mania amongst professional chefs.
13 No tattoos on his arms.
14 Here I am with Gael Greene - food critic and co-founder of Citymeals-on-Wheels - and Rick Smilow - President of The Institute of Culinary Education and son of Joel Smilow, Daniel Boulud's business partner.
15 Susan Magrino, my longtime publicist and devoted food enthusiast, wearing a vintage Thierry Mugler suit. She was there with her husband, James Dunning.
16 James Dunning and Kevin Sharkey
17 Florence Fabricant, the nationally renown food writer and columnist who contributes regularly and frequently to the New York Times dining section.
18 Posing with Florence and Daniel
19 Florence's husband, Richard Fabricant and Susan
20 You can tell from the brown paper and blue painter's tape that Épicerie Boulud is not quite ready for business, but I'm certain that once it is, it will be very successful.