July 9, 2010 § Leave a Comment
Last Monday, while the rest of us were fleeing the 100F+ heat at the beach and the movies, Cornelia Chef Dan Latham was out at the New York Botanical Garden to participate in their season-long Edible Garden series. Amidst many and varied Bronx-bound species, Dan performed a live-action cooking demo in a sweet semi-covered kitchen, showcasing three recipes based around edible plants. His dishes: Summer Corn Risotto with Tomato Basil Coulis and Cornelia Black & Blue Berry Squares. More pix and his full recipes after the juuuump!
July 7, 2010 § Leave a Comment
January 28, 2010 § Leave a Comment
Friday, January 29th at 9 & 1030pm we are joined by Elevation, a new project from pianist Lucian Ban, bassist John Herbert, saxaphonist Abraham Burton, and Eric McPherson. Lucian Ban recently collaborated with John Hebert on the unique Enesco Re-Imagined, Eric McPherson has been played with Mr. Burton for a more than 20 years, then the romanian born pianist has been playing duets and quartets with Abraham Burton from 2005 on going on to name their musical partnership elevation … and Hebert & McPherson played with the late Andrew Hill for years appearing on his last blue note records album. Apropos of them, NY Times has what’s got to be one of my favorite jazz player blurbs to date: “ If the young saxophonist Abraham Burton was ever to be drawn in a cartoon, he’d have flames coming out of his saxophone”. Cover’s just $12.
After many years shrouded in secrecy (dust, mostly) the Cafe’s vast archives have been unearthed and digitized. Endless photos, reviews, missives, drawings and all manner and sort of ephemera from our 30+ year history are now queued up to make their way to the public on these very pages. Stay tuned!
December 29, 2009 § Leave a Comment
Still searching for the perfect New Year’s Eve night? Je te present: The Ribs & Brisket Revue
One night in a dream-fugue Paul Shapiro was visited by the ghost of Fats Wallard. Fats conferred on Paul one great secret: RnB meant not Rhythm & Blues, but rather Ribs & Brisket. So began the Ribs & Brisket Revue, a six-piece firecracker band marrying Klezmer and Jazz, Borscht Belt and Blues, Rhythm & Jews. Ribs and Brisket Revue is chicken soup for the weary, postmodern soul.
Say the critics:
“Hard blowing, finger-snapping, klezmer-inflected jazz and wailing big city blues that suddenly slips into Yiddish.”
— Jamie Renton, Straight No Chaser UK
“Mr. Shapiro, transforms the ritual of a Friday night Shabbat service into a rollicking downtown jam.” — The New York Times
“Suppose Mickey Katz were alive today. Not alive in tribute. Not alive as a mere incredible clarinet player, but suppose someone could play like Mickey Katz, someone who got how Mickey would sound today and made his music sound like today’s hip R&B. Then suppose that this person could channel the earlier craziness of Slim Gaillard, Cab Calloway, the Barton Brothers…. It would take someone like, say, Paul Shapiro, him of the Midnight Minyan, yes it would. And here he is with his Ribs and Brisket Revue doing just that.”-Ari Davidow, KlezmerShack
$55 includes a glass of Nicolas Feuillatte Vintage Brut Champagne at midnight…or the do whole thing right, with dinner upstairs and ribs and brisket downstairs, all for $100.
Here’s a video of the Revue in action on NYE ’09.
December 22, 2009 § Leave a Comment
I asked our battle-tested commander-chef to reflect on bringing Cornelia’s holiday meals together, from Thanksgiving to Christmas to New Year’s Eve. Here’s what he had to say about November’s 400 plate operation…
“Thanksgiving, I love the holiday. It’s great fun to bring so many families together and give them a feeling of home with great food. It has mushroomed from a smallish day to to this fantastic event, the joyful start of holiday season, before we have become worn by the weather, gift buying stress and party frenzy.
How do I accomplish this? By starting to plan for next year when the last turkey with gravy and stuffing has just left the kitchen. We write all the great ideas that worked (or didn’t) as each owner, chef, pastry chef and manager gives their perspective of the day and their suggestions for the next. Good notes are very important–the battle plan.
Staff, my amazing crew, make me able to pull off this event from our two small kitchens. Every Kitchen Staff is on hand to anticipate the waves of customers. They work like a family, each having a specialty, whether washing the gravy pot or carving the turkey. Most of my crew has been with me over 10 years, so they know a lot!
My Purveyors: Pino’s Prime Meat Market for the thirty-three farm raised turkeys he butchers for me. Ron McDonald Vegetable Produce Company provide the hundreds potatoes that we make into yummy mash. Selig Dairy Company provides the cream and eggs for our pumpkin pies. You need great supplies, and these guys really deliver!
Finally there’s the Front of the House. Nicola, our General Manager is truly amazing. She takes the flood of calls, hand picks the staff, then works with every detail starting when school starts in September till Thanksgiving day.
Then all a have to do is cook…and cook.”
More to come soon!