Ex-Top Chef Ty-lör’s New Dinner Series in New York (Asian BBQ!).

Posted on May 25, 2012 by threetoone

Ty-lör Boring has had trouble with his name and I know this, because my name is Dim and my whole life people have been teasing me because Dim means ‘not very bright’ and that’s just the start of it. Most people think my name (Dimity Jones) sounds like a man’s name, I’ve sat outside many an interview waiting room, as they scratch their heads, is that really Dimity Jones?

Ty-lör Boring, too, unlike his name, is also anything but boring. He’s fun, animated, wicked smart, and he’s no johnny-come-lately, either. He’s been cooking in different spots, for the last nineteen years, in twenty, or so countries, and on 4 different continents, which has given him, amongst other things, the resources to pull flavors from an extensive travel resume and merge them into his current venture, a ‘Pop Up’ type restaurant called TBD, (TBD‘s is a rather tongue in cheek name, obviously meaning ‘to be decided’ a reference to the fact that he hasn’t decided what to name his new future restaurant and a also a play off his name Ty-lor Boring’s Dinners-TBD.)

Ty-lör’s ‘pop up’ will consist of three consecutive dinners, held next week here, in New York City at a place called City Grit. City Grit is the brain child of chef, Sarah Simmons and her business partner Jeremie Kittredge, and it’s housed in a phenomenal space—an old school house In Nolita, that’s an antique store by day, and a restaurant by night (guests have been known to purchase the furniture, and lighting fixtures between entree and main). The place features supper-club style dinners, and a guest-chef series of well-known and emerging chefs. This means that the menu gets to change frequently, and organically, and in the larger picture, it gives an opportunity for emerging chef’s to be able to showcase their (maybe, unseen) culinary work.

Ty-lör will be serving a multi-course tasting menu of Asian BBQ flavors, and it’s really a preview of the type of food he hopes to set up in his future restaurant. He’s hoping backers will come to his dinner, (and I hope so too!) taste his food, and get behind him. The idea of BBQ comes from his roots. Ty was raised in Kansas City, Missouri, (Ty’s brother has an extensive BBQ background, having been associated with places like Jack Stack Barbeque, and Oklahoma Joe’s) and the Asian comes from the fact that he’s been involved and moved by the Asian culture, and food, at several different times of his life. (when he was child, he had a Japanese Nanny who cooked recipes from her homeland for him, he also spent time in Hawaii, and, for 3 months he worked at a friend’s mother’s food stall, on the streets of Bangkok.) It’s Asian street food, + BBQ, combined, but it’s not really fusion, but more of a focus on hyper-local cuisine. A gathering of spices from the Issan region of North-East Thailand, or a daikon pickle recipe that comes direct from the Kagoshima prefecture on the island of Kyushu, Japan, for instance. It’s fascinating stuff.

These dinners will mark Ty-lör’s second foray into the world of ‘pop up’. His first was when he cooked 6 nights straight for fashion week back in February. He had just gotten off Top Chef (Ty was a contestant on Top Chef’s last season, the one based in Texas), and was eager to get back into cooking again. The dinners were a sold out immediately. A huge success.

This Wednesday, photographer Justin Walker and I decided to stop by City Grit and surprise Ty as he was prepping and and planning for his dinners next week. We got to hang out, shoot, and taste two of the dishes that he was concepting:

1) Crispy Duck Fat Chicken with Kale Coleslaw and Sweet Chili Dipping Sauce. The chicken is brined in salted water, then crisped up in duck fat. (Ty keeps both duck and bacon fat on hand in in kitchen at all times.) The spice blend for the chicken is from the Issan region of North-East Thailand, from a village called Si Saket. The chicken is served with a miso-based coleslaw that has 2, or 3 different kinds of Kale, Chinese Chives and White Miso. The sauce is a bright orange, spicy/sweet combo of spicy Sriracha, thick Orange Marmalade and Honey.

2) Country Style Pork Ribs with Black Eyed Pea Pit Beans and Tamarind Glaze: The ribs were moist, tender with crispy edges.The spice blend for the ribs is a hybrid of techniques from neighborhoods around Kansas City, Missouri, using Pan-Asiatic ingredients. Ty makes up a stock with a Ham Hock and Bacon, and flavors it with Lapsang souchong tea, then he cooks the Black Eyed Peas in the stock and adds them to the dish for earthiness. The glaze on the top is sticky and delicious. It’s fragrant, flaunting both smoke and star anise.

The dishes were vibrant, spicy, with such depth of flavor, and held tastes that I had never ever tried before. I couldn’t stop eating them! These dinners next week will also give Ty the opportunity to head out of the kitchen, and talk the guests through the Asian BBQ maze, describing the spices, discussing the flavors and answering questions. A lot of people attending these dinners, will be trying this kind of food for the first time; a wonderful and unique opportunity.

I strongly suggest you get down there.

———

I’ve been told (at the time of posting this) that there are still seats available:
To get ticket’s to Ty-lör Boring’s TBD Dinners, next week in New York,
click here.
To get more info on Ty-lör Boring and his work, click here.
To learn about City Grit, click here.

———

Pics: (1) Ty preps the Kale Coleslaw for the Crispy Duck Fat Chicken; (2) Ty-lör Boring; (3) Crispy Duck Fat Chicken with Kale Coleslaw and Sweet Chili Dipping Sauce; (4) Ty; (5) Country style Pork Ribs with Black Eyed Peas Pit Beans and Tamarind Glaze. (6, 7, 8) Prepping.

———

PHOTOGRAPHS © JUSTIN WALKER
Check out his blog, here.

JUSTIN WALKER is a travel and food photographer based in Brooklyn. A native to Durango, Colorado, he grew up as a bystander to his families adventures; from commercial salmon, and halibut fishing in Alaska—to big game hunting on a small ranch in Colorado.

———

Buford Highway Farmers Market, Georgia.

Posted on May 19, 2012 by threetoone

It would be way too facile to call the Buford Hwy Farmers Market a simple ethnic store, nor is it really a ‘Chinatown’, or a ‘Little Havana’, the market serves several cultures, and even if your not from one of the cultures; this place is an object of cultish adoration for all obsessive food types. (ie, me!)

The market is off Buford Highway, outside of Atlanta, Georgia, and Buford Highway itself, is a dingy, unremarkable, seven-lane expressway, lined with strip malls. You could zip fast past this 6 mile stretch, (in an air conditioned SUV, with a mediocre, deli sandwich) intent on some other parts unknown, (the road connects Atlanta to points northeast), and not notice the incredible food that lies here, and is far better than anything you could purchase at any well meaning, but pretty ordinary, deli.

Like a Vietnamese place, for instance, that makes the most delectable spicy vermicelli noodle soup with pork blood, pork foot and crab meat, that you might miss, because maybe it’s hidden between a Transmission Store and a now closed Burlington Coat Factory. Or a Mexican place that makes killer taco’s, and whole fried tilapia, that might lie between a a ‘Dollar and Change’ and a Pawn Mart.

Inside the Buford market, though, is everything you could ever wish for, and the list of countries represented is endless. From Korean, to Bangladeshi, Russian, Mexican, Vietnamese, Central and South American, West Africa, the Philipines, and many more. There is a huge produce section, with an array of herbs and spices unlike any you’ve ever seen, and while a lot of the names are in the language of their home country, there are managers on hand to guide you through, should you need translations. There is also a bakery, where they sell Mexican Lechuza, Tavasquena, and Stik de piña (both 79c) and many other things. And a seafood and meat counter, which has soft shell turtles, and salted fried pig skins, amongst other things.

——-

I was lucky to visit this market through a tour offered by the Atlanta Food & Wine Festival, which I attended this last weekend in Georgia.
To learn more about the Atlanta Food & Wine Festival, click here.

To read the best blog about “What to eat on Buford Highway”, click here.
To read more about Buford Highway Farmer’s Market, click here.

——-

PHOTOGRAPHS © IAIN BAGWELL

IAIN BAGWELL is an Atlanta, Georgia, based food photographer who was born in Twickenham, England. (The home of Rugby!). His favorite childhood food was Shepherd’s Pie, but on birthdays it was Big Mac, Fries, and a Chocolate Milkshake from McDonald’s. (And I love that he told me this!) His favorite restaurant is Pricci, where he loves their risotto. His client’s include Cooking Light, Kraft Foods, Sunset Magazine, Southern Living mag, Publix supermarkets, Coastal Living, Clarkson Potter, Woman’s Day, and Weight Watchers. Iain once DJ’d in techno clubs, where he had the opportunity to play for 10,000 people in Budapest, Hungary.

CHECK OUT HIS WORK, HERE.

Strawberry Rhubarb Crisp, from the “Back in the Day Bakery” Cookbook

Posted on May 17, 2012 by threetoone

Old friend, photographer, and contributor to my blog; photographer Squire Fox, shot the Back in the Day Bakery cookbook. The couple behind Back in the Day Bakery are Cheryl and Griff Day. Squire met them while shooting for Southern Living magazine, (it was a story on Savannah and their bakery was on the shot list). The book has been so popular it’s on it’s third reprint. Cheryl and Griff kindly agreed to part with they’re crisp recipe from their cookbook, and since it’s rhubarb season, this dish is timely and frankly, perfect!

——-

STRAWBERRY RHUBARB CRISP
Recipe courtesy of Cheryl and Griff Day from The Back in the Day Cookbook, thank you!

HAND’S DOWN, GRIFF’S FAVORITE: The tender sweetness of Summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert. The buttery oatmeal topping adds a rustic goodness as the fruit juices bubble up through the crisp and over the sides. Serves 8-10

For the Topping:
1 cup of unbleached all-purpose flour
Half a cup of packed light brown sugar
3/4 cup of old fashioned rolled oats
2 tablespoons yellow cornmeal
2 teaspoons of ground cinnamon
1/4 teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2 inch cubes
1 tablespoon of canola oil

For the Filling:
2 cups of strawberries
4 cups 1-inch pieces peeled rhubarb
1 and a quarter cup turbinado sugar
3 tablespoons of unbleached all-purpose flour
1 tablespoon cornstarch

Method:
Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.

To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside.

To make the filling: In another bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.

Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes or until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.

Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

——-

To learn more about the Back in the Day Bakery click here.

To get the Back in the Day Bakery Cookbook, click here.

——-

Photographs © Squire Fox

SQUIRE FOX was born into a creative family. He was influenced by his mother, a painter and quintessential southern hostess and father and grandfathers—all furniture craftsmen, who drank bourbon and ate oysters. To check out his work, click here.

Where to eat in Sydney right now: Wilbur’s Place!

Posted on May 16, 2012 by threetoone

Mat the owner tells me the idea for Wilbur’s Place was inspired by the road side Porchetta vans that you see in Italy where you can get hot delicious Porchetta served on rolls. (Something really sweet and really simple!)

The menu at Wilbur’s Place changes frequently. Right now, stop by for the Suckling Pig, a dish inspired by the owner’s recent trip to Bubi Guling, in Ubud, Bali. The suckling pig, is served with Chestnuts, Sprouts and Butternut Pumpkin.

——-

VISIT WILBUR’S PLACE AT
6 Llankelly Pl, Kings Cross, (02) 9332 2999,
wilbursplace.com.

——-

PHOTOGRAPHS BY VANESSA LEVIS

VANESSA LEVIS is a Bondi based photographer originally from Castle Hill. Her favorite childhood food obsession was with peaches, and her favorite pastime, (up until she had kids!) was surfing. Vanessa’s favorite restaurant is Sushi Suma, where she loves to order the Agadashi Tofu. Her client’s include Gourmet Traveller, Sunday Life Magazine, various Cookbooks and Martha Stewart Living. If there is one thing that she would love to do but cannot, is fly!

CHECK OUT HER WORK HERE.

Fried Green Tomatoes at the High Country Grill, Bozeman, Montana.

Posted on May 7, 2012 by threetoone

Heather Chontos, artist, prop stylist and contributor to “Three to One” writes to me from Bozeman, Montana—

“The High Country Grill opened in March 2012 inside the well known “Rockin R” bar in downtown Bozeman, right on main street, a staple of the local bar scene for many generations and well known for the fact that it—amongst three other businesses on the block, blew up only three years ago from a gas leak.

Downtown Bozeman has gone through many culinary transitions. A new addition to the food scene here is the High Country Grill owned by local chef Chip Bales who has undertaken the task of creating a delicious menu consisting of scratch-made bar food. Food that we all would love to eat. It’s a take on the American version of the “gastro-pub” phenomenon.

Chip’s background is pure Southern, though he has been kicking around kitchens in Southwestern Montana for quite some time. His food speaks to those Southern flavors; the fried green tomatoes (my personal favorite) with a buttermilk ranch dressing, being one of them. The tomatoes are breaded perfectly with juicy, fleshy, tomatoes inside. The Chicken wings come with three different sauces (Caribbean Glaze, House BBQ and Buffalo) and there are also lamb skewers with Mint Dijon and grilled Green Onions. The lamb is tender, has great flavor, and is cooked to perfection. The meat is sourced locally from a Rancher’s Co-operative right down the highway in Big Timber, Montana, called Sweetgrass Natural lamb.

Then there is the high country burger, smothered in a molten Poblano Cheese sauce with crisp and lightly salted hand cut Fries, the Meatloaf, too, a cajun recipe, served with a spicy roasted tomato sauce is a must order.

This is scratch-made bar food taking bar food to a new level in Montana, for sure.”

———

Kindly Chef Chip Bales agreed to part with his recipe, thanks Chip!

FRIED GREEN TOMATOES
from the High Country Grill, Bozeman.

Flour:
I cup of Flour
2 teaspoons of Creole Seasoning

Green tomatoes:
Core and slice quarter inch think
discard end pieces.

Egg Wash:
1 cup of whole milk
1 egg
2 teaspoons of Creole Seasoning

Buttermilk Ranch Dressing:
1 quarter cup of scratch Mayonnaise
1 quarter cup of Buttermilk
1 tablespoon of chopped fresh Parsley
Quarter teaspoon of granulated Garlic
Quarter teaspoon of granulated Onion

Breadcrumbs:
1 cup of Breadcrumbs
2 teaspoons of Creole seasoning.

Technique:
Working with 4-5 slices at a time dust green tomatoes with flour, then dunk in egg wash and dredge in breadcrumbs. Line cookie tray with parchment and freeze breaded tomatoes. Preheat fryer to 350 degrees. Fry frozen tomatoes in small batches. As they start to thaw in the hot oil, the oil will begin to splatter violently. When this eruption begins to reside, you will know that the tomatoes are about done. After frying, transfer tomatoes to a small metal bowl and season immediately.

Notes: It’s commonplace to fry green tomatoes directly after breading, but Chip says that freezing them first, is the key to this recipe. The technique allows the breading to get super crispy without the tomato itself getting mushy. Chip’s favorite bread for the breadcrumbs in this recipe is a baguette. Leave the baguette on your countertop of at least a week, then break into chunks and grind in a food processor. Leftover breadcrumbs will hold indefinitely.

—–

HIGH COUNTRY GRILL
Located inside the Rocking R Bar
211 E. Main Street,
in downtown Bozeman
Daily: 11:30 am – 9:00 pm
231.587.3295

———

Photo and text by Heather Chontos.

HEATHER CHONTOS: is an artist, prop stylist and wannabe cowgirl, who lives in Bozeman, Montana with her two daughters, a giant St. Bernard, four chickens, and three ducks. Heather travels between both coasts for work, but when at home, hosts big dinner parties in Bozeman where they draw all over the table together and make crazy art whilst eating. Heather now works mainly through her little design consultancy Milk Farm Road.

Check out her work here. And her blog here.

I went to the market on Friday and all that was there were… apples!

Posted on May 5, 2012 by threetoone

It’s Spring here in New York, and I had teed up with photographer Addie Juell, (and her wonderful husband Eric) to go to the farmer’s market, pick up whatever was there, and we would shoot whatever I found, at her Williamsburg studio. It would be impromptu, I would just buy whatever was there. I had hoped for spring greens, (pea shoots or sunflower sprouts), ramps, some fiddleheads, even. But there was none! New York’s idea of Spring is a fickle beast. The ramps were there but the time I got in line they had sold out, the fiddleheads too. (I was right behind the guy when he bought the last ones.) There was plenty of stacked sticks of rhubarb, but I didn’t want to construct a shoot around it. But what was there? Apples. And many beautiful kinds. A reminder that New York is slow with it’s Spring, and some days are warm and promising, and some days are cold, but if you look hard enough there is still beauty everywhere.

———

ADDIE JUELL, a native Northern Californian, leads a double life making art and taking pretty pictures of things that (mostly!) don’t move. She lives in Brooklyn, plays the ukulele and as hard as she tries, can’t seem to follow a recipe.

At Wagners Pharmacy: Fried Bologna Sandwiches.

Posted on May 1, 2012 by threetoone

Wagner’s is very close to Churchill Downs racetrack in Kentucky. It’s one of those places that’s been around for a really long time. (1922!) If you visit Louisville, you have to go to Wagner’s. I ordered the Derby Sandwich, which is Hot Honey Glazed Ham, Melted Swiss Cheese and Mayo (for $4.99). It was good but everyone else ordered the Fried Bologna Sandwich (served hot or cold) which we had hot and fried, sandwiched between white bread, with ketchup for $3.29. It’s fantastic. It completely took me back to my primary school days of eating sliced Devon, on White Bread with Tomato Sauce. It’s the very same thing!

Whatever you order, the audacious décor, gracious servers and down-home food of this Louisville gem, are well worth a look-see.

Happy Derby Week, Kentucky!

———

Wagner’s Pharmacy
3113 S 4th Street
Louisville, KY 40214
(502) 375-3800

———

PHOTOGRAPHY BY GRANT CORNETT
Want to know what Grant has been working on?
Click here!

GRANT CORNETT is a very prolific photographer from Texas, who has been stuck a little too long in NY. He enjoys quiet time by the water, watching the ponies run at the track, and puppies. To check out his website, click here.