Zabar's Blog

Marcus Samuelsson chef at the State Dinner

By now we've all heard about the party crashers at the State Dinner, but maybe less was heard about the chef behind the magic that was the menu that evening.  

A friend of Zabar's, cooking instructor, cookbook author, mentor and true master chef Marcus Samuelsson was the guest chef at the White House last week preparing the Obama's State Dinner.

Go to the article. 

 Hiroko Masuike for The New York Times
"The chef Marcus Samuelsson in front of his restaurant Merkato 55." - The New York Times

Cheese Plate Video: A Gift for the Host

Have you ever been invited to a party, accepted the invitation and then realized that you now need to bring a gift for the host.  What will you bring them?  It can be a bit of a daunting task and of course you do not want to bring the same thing as everyone else.  Don’t worry, just bring cheese! Not only does that show forethought and kindness on your part, but it is something everyone can enjoy and will work well with the bottles of wine everyone else is bringing.  Here at Zabar’s we have you covered.  We have picked four cheeses that any host is sure to like and all you have to do is grab a crusty baguette and you are set.  See that wasn’t so bad was it?  

Watch the video:

Le Grain d’Orge may look a lot like Livarot but the major difference being that it is washed in Calvados.  This makes it darker in color and sweeter yet still strong in flavor.  And the best part is that it comes gift wrapped.  Carre Chevre (literal translation of its name is square goat) is a bright white, soft ripened goat’s milk cheese. Slightly sweet with brie like tendencies, this cheese will be the hit of the party.  La Layenda is Manchego that got dressed up for a party.  After being wrapped in herbs and then soaked in brandy, this cheese is the ideal blend of nutty sheep’s milk and sweet, herbal flavors.  Who doesn’t want a cheese with these qualities?  Oregon Blue is one of the best American Blues available thanks to the love and hard work of two generations of cheesemakers.  This cheese has such a strong history that it is sure to be the life of the party. 

So forget the usual gifts and surprise your host with cheese from Zabar’s.  

Zabar's is always open on Thanksgiving

Whether you've planned ahead and are going to pick up your entire Thanksgiving dinner on Thursday morning at Zabar's or you need to stop by for a gourmet appetizer to feed the friends your cousin decided to bring to dinner without letting you know, or you want a hot cup of the best custom roasted coffee in NYC while you watch the Macy's Parade then stop Zabar's and Zabar's Cafe on Thanksgiving. 

We're open 365 days a year!

Our Store Hours on Thanksgiving
8 am - 5 pm

Our Cafe Hours on Thanksgiving
7 am - 4:45 pm

Vote For Zabar's

Zabar's is nominated for a Luxist Award in the Best Gourmet Grocer/Food Hall category.

Vote for Zabar's Here, Today!

Read more about Zabar's at Luxist

Nominations have been received and vetted for the best-of-breed in gourmet grocers/food halls, online gourmet goods, best cheese shops, best caviar retailers and best bread bakeries. The Luxist Readers' Choice Food Awards will be awarded based on your voting.

Vote for what you believe is the best of breed for each of these categories. Readers' Choice Awards for Food will be announced on November 30th.

 

A Note of Thanks

Dear Stanley,

        A belated thank you for all the goodies you sent.  The Babka disappeared nearly as soon as my 18 year old son set eyes on it.  The bagels have been cut up and we are enjoying them from the freezer.  The coffee is OUTSTANDING.  We had ordered coffee from Porto Rico in the Village for a number of years, but stopped some time ago.  I now have a new favorite place to order coffee.  Thank you!!!

        Again, thank you so much for the goodies, and I hope you have a Happy Thanksgiving.

Best regards,

Steve

Zabar's is proud to sponsor this upcoming event at JCC Manhattan

Who Knew Food Could Be So Fraught?
A conversation with Jonathan Safran Foer and Frank Bruni

Frank Bruni, former restaurant critic of the NY Times and author of the rollicking and revealing memoir, Born Round, and bestselling author Jonathan Safran Foer, whose new book, Eating Animals, penetrates the food fight around ethical eating, come to the table to discuss how we eat and why America is now fixated on food.

Monday, December 7, 2009
7:30pm - 10:00pm
$10/$15

The JCC in Manhattan
334 Amsterdam Ave @ 76th Street
New York, NY

To Register call 646.505.5708 or visit:
http://www.jccmanhattan.org/category.aspx?catid=2751

*This program is made possible with generous funding from Zabar's and zabars.com

Watch this week's Cheese Plate of the Week: Time to Give Thanks

So as we reflect on what we have to be thankful for and what this year has held, there is no need to skimp on a good meal.  And we cannot think of any better way to be thankful than with a great cheese plate.  Whether it is an easy meal that requires little work or an appetizer fit for a king or a hostess gift that is sure to be appreciated, cheese is just the way to show our gratitude.  And because we are so grateful for all of our wonderful customers, we have picked some of our favorite cheeses to share.




L’Edel d’Cleron is that unique, flavorful brie that is not exactly what you expect just by looking at it.  No, it is better.  Soft, meaty and slightly earthy thanks to it’s spruce band, this cheese is ideal for any platter.  Crottin de Poivre is not what it appears.  When looking at it, you expect it to be strong, spicy and perhaps a bit overpowering.  Instead you find a delicate cow’s milk cheese that has a slight sweet tang to compliment the whole peppercorns sprinkled throughout.  We cannot think of a better way to give thanks than with cheese and wine.  Well, Vigneron brings both of those together in one cheese.  The Swiss produce many more cheeses than just the “swiss” everyone thinks of and Vigneron is a wonderful example of these special cheeses. It is surprisingly complex thanks to its being made with raw cow’s milk and washed often in wine.  Huntsman is visually striking with its stripes of blue and orange.  And once you taste it you will see what a unique cheese it really is.  Every bite is another blend of flavors that are sure to make an impression. 

We are very grateful that the cheesemakers have worked so hard and produced countless great cheeses for us to enjoy!  So go ahead and give thanks with cheese!

Join us for tomorrow's Cheese Plate Tasting

This week's cheese tasting is from the Cheese Plate: Time to Give Thanks, featuring:
L’Edel d’Cleron, Crottin de Poivre, Vigneron & Huntsman

Join us at 3 & 5 PM for a free sampling!

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Cornbread Stuffing Recipe from Andrea Watman

Go to the Recipe

I make this stuffing every year. My eldest nephew Barry is a vegetarian and therefore I started making this particular stuffing for him. I used to make it with chicken livers and chicken stock –but now this is our family favorite. The addition of dried cranberries makes the stuffing colorful, and also adds a wonderful tartness. The texture is similar to that of bread pudding when cooked. 

Yes- it has butter, yes it has eggs – yes it is rich, but Thanksgiving is not the holiday to worry about calories.

On a personal note- I love you Barry Seth…
It is always my pleasure to cook for you.

Go to the Recipe