Feasting Fancies©
by Ralph Lupoli
October 12, 2008
“Vive La France”
I was invited to lunch to welcome home chefs who
returned from an extended trip to France to
explore the secrets of French cuisine. The chefs
were sent to France to explore the cuisine, wine
and hospitality of all the regions and bring back
the best to create the sixth annual “Flavors of the
World” offering from Omni Hotels.
Each year Omni Hotels has created a promotion
to recreate the flavors and atmosphere of a
different country; this year it’s France. The team
traveled to Paris, Burgundy, Lyon and Avignon to
soak up the traditions of French cooking, wine
and culture. From Paris to Provence, Omni will
bring together traditional flavors and new
techniques to deliver a uniquely authentic dining
experience. The team discovered all the secrets
of cheese-making during a day spent in the
Burgundy region. They also trained at the
renowned Valrhona Ecole du Chocolat in Tain l’Hermitage in the middle of the Rhone Valley.
They gained first hand knowledge from wine makers in order to hand select wines to be featured
during the “Savor the Flavors of France” program. “We are delighted to share our wines and
various products of France in this special partnership with Omni Hotels,” said Serge Lozach,
managing director of Sopexa. “This unique program enables us to reintroduce North Americans
to some of the greatest French cuisine and culture.”
Guests will be able to enjoy a Parisian-style getaway without the usual jetlag. Omni Hotels has
created two packages: the “French Toast” and “French Kiss”. The “French Toast” package will
offer guests at select hotels an exclusive immersion weekend including deluxe accommodations,
an authentic cooking and wine pairing class with an Omni chef and an all-inclusive French
dinner, a French toast breakfast and a stylish wine tote souvenir. The “French Kiss” package will
offer a New Year’s Eve authentic French dinner, a bottle of “Nicolas Feuillatte Champagne” to
bring in the New Year, breakfast will be served in bed and a late check-out is arranged.
Our lunch was a delight of fantasy and great taste in the most elegant Paris manner. We began
with Cheese Puffs & Tarte Flambe’ with Pear Cosmopolitans and Grand Marnier Mimosas – Saint
Germain Pea Soup, baby croutons and Bacon Lardons were served with Nicolas Feuillatte, Brut,
Champagne, France NV. Next came a Goat Cheese Frisée Salad with Goat Cheese, Pickled
Gold and Burgundy Beets, a Sauvignon Blanc, Michel Lynch, Brordeaux, France, 2006 was
served . Sea Scallop Provencal with Tomato Concasse and Marinated Peppers with a Pinot
Blanc, Cuvee Balthazer, Lucien Albrecht, Alsace, France 2008. Tea Smoked Duck Confit with
Poached Pears and Black Berry Sauce and an appropriate wine. Wonderful Braised Beef Short
Ribs with Ratatouille and Artichoke was next with a Merlot/Cabernet Franc, a Cheese Selection
with a Pinot Noir and then dessert. Navan Crème Brûlée and Valrhona Chocolate Mousse which
was served with Muscat de Rivesaftes, EY,Vigne Lo Clavell, Roussillon, France 2005. It was all
so good and all on small plates.
The “French Toast” week-end will take place in New York in mid January, 2009. To find out more
and other locations www.omnihotels.com or 1-800-The-Omni. I have been invited to the event in
January and I can’t wait to tell you all about it.
I was very lucky to be seated next to Dan Piotrowski the new General Manager of the Omni
Berkshire Place, who has been in New York since July. He was kind enough to invite me and a
guest to dinner in the wonderful “FireSide” room in the hotel. I allowed several weeks to go by
before I accepted the invitation. It was a chilly evening as I met my dinner companion in the hotel
lobby and walked into the “The FireSide Room” which is off the lobby and has an entrance on
52nd Street. The room was the same one I had lunch in several weeks before, but was arranged
differently. It’s a pretty room, warm and inviting and cozy with wonderful patterns in the room that
are restful and comforting. The lighting is low but seeable, the chairs are large and comfortable
and the service is casual and friendly, all of which put us in a great mood for a good meal. I did
feel the background music was a bit loud and at times, jarring.
We selected the Chef’s Grand Tasting dinner which is priced at $55.00 and includes wine and
must be selected by the entire table. It’s the best bargain in this City.
A mini tin tub of delicious baguettes was placed on the table along with fresh sweet butter. Our
dinner then proceeded.
Onion Soup with Onion Soufflé and Crispy Onions. The onion soup was served in a small bowl
with a scoop of light airy onion cheese Soufflé topped with crispy onions. It was light and tasted
of just picked onions. It turned out to be a great change not to have the heavy cheese and
bread of traditional onion soup.
Next came Goat Cheese Frisée Salad, the same salad we had at the lunch. I found the goat
cheese was to cold too spread on the gold and red beets. Both the soup and salad were
accompanied by Nicolas Feuilatte Champagne a NV from France. Wow!
Our next treat was Pan Seared Scallops. The scallops were smoked and served with Smoked
Tomato Chutney and Mache. Again a small plate. The chef pealed the tomatoes and fried the
tomato skins and used it as a garnish, very clever and so good. With this a French Chablis was
poured.
Our next taste sensation was Braised Veal Brisket, served with Red Wine Risotto and Veal Jus.
What can I say! It was served on a small plate but had giant flavor and a Cabernet Souvignon,
Clos du Val from Napa Valley, California 2005 rounded out this sensation.
Our dessert arrived, again on a small plate and was perfect, a small square of Chocolate
Brioche Bread Pudding, a small slice of Red Devil Cake and a petit Tart Tartin, each two bites
and each wonderful with Muscat de Rivesaltes, the same wine was served at the luncheon.
Dinner was over and we both were very happy and feeling content and full but not stuffed. I think
small plates are the way to go. You could also order Fireside Classics which is a sample of the
chef’s cocktail cuisine and favorites, this is limited to an entire table and it’s priced at $35.00.
Other items on the shareable menu, priced from $14.00 to $22.00 for a colossal Shrimp Cocktail.
You could select from soups & salads $10.00 to $14.00 for pasta and pizza, $14.00 for a
Margherita Pizzetta (plum tomatoes, Mozzarella and basil) to $18.00 for Shrimp and Mussels
Capellini. Autumn Vegetables Pappardelle for $16.00 sounds wonderful and is going to be my
choice the next time I visit. A 10 oz. Grilled 21-Day Dry-Aged Sirloin is $38.00 with a choice of
any side.
The FireSide Room is really a great find in New York City for anything from Mini Burgers to Duck
Franks. Chef Robert Ryan is doing a great job and is to be applauded for his creative menu of
shareables that all taste g r e a t!
The FireSide Room is located in the Omni Berkshire Place at 19 East 52nd Street at Madison
Avenue, New York 10022. Kerin Doran is the General Manager, call her at 212-754-5051 and let
her know how many people you will be bringing in. They accept all credit cards and are open for
lunch and dinner every day.
If you need more information or have any questions please write me at this newspaper or e-mail
me at RAskRalph@aol.com.
by Ralph Lupoli
October 12, 2008
“Vive La France”
I was invited to lunch to welcome home chefs who
returned from an extended trip to France to
explore the secrets of French cuisine. The chefs
were sent to France to explore the cuisine, wine
and hospitality of all the regions and bring back
the best to create the sixth annual “Flavors of the
World” offering from Omni Hotels.
Each year Omni Hotels has created a promotion
to recreate the flavors and atmosphere of a
different country; this year it’s France. The team
traveled to Paris, Burgundy, Lyon and Avignon to
soak up the traditions of French cooking, wine
and culture. From Paris to Provence, Omni will
bring together traditional flavors and new
techniques to deliver a uniquely authentic dining
experience. The team discovered all the secrets
of cheese-making during a day spent in the
Burgundy region. They also trained at the
renowned Valrhona Ecole du Chocolat in Tain l’Hermitage in the middle of the Rhone Valley.
They gained first hand knowledge from wine makers in order to hand select wines to be featured
during the “Savor the Flavors of France” program. “We are delighted to share our wines and
various products of France in this special partnership with Omni Hotels,” said Serge Lozach,
managing director of Sopexa. “This unique program enables us to reintroduce North Americans
to some of the greatest French cuisine and culture.”
Guests will be able to enjoy a Parisian-style getaway without the usual jetlag. Omni Hotels has
created two packages: the “French Toast” and “French Kiss”. The “French Toast” package will
offer guests at select hotels an exclusive immersion weekend including deluxe accommodations,
an authentic cooking and wine pairing class with an Omni chef and an all-inclusive French
dinner, a French toast breakfast and a stylish wine tote souvenir. The “French Kiss” package will
offer a New Year’s Eve authentic French dinner, a bottle of “Nicolas Feuillatte Champagne” to
bring in the New Year, breakfast will be served in bed and a late check-out is arranged.
Our lunch was a delight of fantasy and great taste in the most elegant Paris manner. We began
with Cheese Puffs & Tarte Flambe’ with Pear Cosmopolitans and Grand Marnier Mimosas – Saint
Germain Pea Soup, baby croutons and Bacon Lardons were served with Nicolas Feuillatte, Brut,
Champagne, France NV. Next came a Goat Cheese Frisée Salad with Goat Cheese, Pickled
Gold and Burgundy Beets, a Sauvignon Blanc, Michel Lynch, Brordeaux, France, 2006 was
served . Sea Scallop Provencal with Tomato Concasse and Marinated Peppers with a Pinot
Blanc, Cuvee Balthazer, Lucien Albrecht, Alsace, France 2008. Tea Smoked Duck Confit with
Poached Pears and Black Berry Sauce and an appropriate wine. Wonderful Braised Beef Short
Ribs with Ratatouille and Artichoke was next with a Merlot/Cabernet Franc, a Cheese Selection
with a Pinot Noir and then dessert. Navan Crème Brûlée and Valrhona Chocolate Mousse which
was served with Muscat de Rivesaftes, EY,Vigne Lo Clavell, Roussillon, France 2005. It was all
so good and all on small plates.
The “French Toast” week-end will take place in New York in mid January, 2009. To find out more
and other locations www.omnihotels.com or 1-800-The-Omni. I have been invited to the event in
January and I can’t wait to tell you all about it.
I was very lucky to be seated next to Dan Piotrowski the new General Manager of the Omni
Berkshire Place, who has been in New York since July. He was kind enough to invite me and a
guest to dinner in the wonderful “FireSide” room in the hotel. I allowed several weeks to go by
before I accepted the invitation. It was a chilly evening as I met my dinner companion in the hotel
lobby and walked into the “The FireSide Room” which is off the lobby and has an entrance on
52nd Street. The room was the same one I had lunch in several weeks before, but was arranged
differently. It’s a pretty room, warm and inviting and cozy with wonderful patterns in the room that
are restful and comforting. The lighting is low but seeable, the chairs are large and comfortable
and the service is casual and friendly, all of which put us in a great mood for a good meal. I did
feel the background music was a bit loud and at times, jarring.
We selected the Chef’s Grand Tasting dinner which is priced at $55.00 and includes wine and
must be selected by the entire table. It’s the best bargain in this City.
A mini tin tub of delicious baguettes was placed on the table along with fresh sweet butter. Our
dinner then proceeded.
Onion Soup with Onion Soufflé and Crispy Onions. The onion soup was served in a small bowl
with a scoop of light airy onion cheese Soufflé topped with crispy onions. It was light and tasted
of just picked onions. It turned out to be a great change not to have the heavy cheese and
bread of traditional onion soup.
Next came Goat Cheese Frisée Salad, the same salad we had at the lunch. I found the goat
cheese was to cold too spread on the gold and red beets. Both the soup and salad were
accompanied by Nicolas Feuilatte Champagne a NV from France. Wow!
Our next treat was Pan Seared Scallops. The scallops were smoked and served with Smoked
Tomato Chutney and Mache. Again a small plate. The chef pealed the tomatoes and fried the
tomato skins and used it as a garnish, very clever and so good. With this a French Chablis was
poured.
Our next taste sensation was Braised Veal Brisket, served with Red Wine Risotto and Veal Jus.
What can I say! It was served on a small plate but had giant flavor and a Cabernet Souvignon,
Clos du Val from Napa Valley, California 2005 rounded out this sensation.
Our dessert arrived, again on a small plate and was perfect, a small square of Chocolate
Brioche Bread Pudding, a small slice of Red Devil Cake and a petit Tart Tartin, each two bites
and each wonderful with Muscat de Rivesaltes, the same wine was served at the luncheon.
Dinner was over and we both were very happy and feeling content and full but not stuffed. I think
small plates are the way to go. You could also order Fireside Classics which is a sample of the
chef’s cocktail cuisine and favorites, this is limited to an entire table and it’s priced at $35.00.
Other items on the shareable menu, priced from $14.00 to $22.00 for a colossal Shrimp Cocktail.
You could select from soups & salads $10.00 to $14.00 for pasta and pizza, $14.00 for a
Margherita Pizzetta (plum tomatoes, Mozzarella and basil) to $18.00 for Shrimp and Mussels
Capellini. Autumn Vegetables Pappardelle for $16.00 sounds wonderful and is going to be my
choice the next time I visit. A 10 oz. Grilled 21-Day Dry-Aged Sirloin is $38.00 with a choice of
any side.
The FireSide Room is really a great find in New York City for anything from Mini Burgers to Duck
Franks. Chef Robert Ryan is doing a great job and is to be applauded for his creative menu of
shareables that all taste g r e a t!
The FireSide Room is located in the Omni Berkshire Place at 19 East 52nd Street at Madison
Avenue, New York 10022. Kerin Doran is the General Manager, call her at 212-754-5051 and let
her know how many people you will be bringing in. They accept all credit cards and are open for
lunch and dinner every day.
If you need more information or have any questions please write me at this newspaper or e-mail
me at RAskRalph@aol.com.
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