By Debbie Mitchell
You gotta love New York City, where in the midst of a rush hour commute home, you can find hungry folks lined up in Grand Central Station, not to buy train tickets, but to go to a food event. Foodies will eat almost anything, anywhere.
A few weeks ago, The Grand Central Partnership hosted their annual Grand Gourmet – The Flavor of Midtown event which transforms Vanderbilt Hall in Grand Central Train stain into a beautiful cavernous food tasting station, for neighborhood chefs and restaurants. Tickets cost $100 and if you want to go VIP, tickets are $350. The proceeds go to help support the independent not-for-profit homeless services provider, Grand Central Neighborhood Social Services Corporation. Chefs came out in full force.
If you've never been to Grand Central Station in New York City, it's quite an experience. It's not easy to transform Vanderbilt Hall, the Terminal's 12,000 square foot former Main Waiting Room, into a warm cozy environment, but the chefs did a good job. They made their eating stations come to life with good food and their individual style. The event was sold out with over 800 attendees who ate and drank the night away.
Thirty five neighborhood restaurants cooked up dishes for the night and I sampled everything, but went back for a second helping of one dish, the Cream-less Creamed Spinach from Benjamin Steakhouse courtesy of Chef Arturo McLeod. It was served with their signature Porterhouse, which was cut into bites. I usually don't like anything creamed, but I loved it so much I asked for the recipe, and they gave it to me and I am sharing it with you. Happy Foodie Friday, Enjoy!
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Raechel Szymanski and Cynthia Jorge, Benjamin Steakhouse
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RECIPE
Cream-less Creamed Spinach
(2 servings)
Ingredients:
1lb Chopped Spinach
¼ teaspoon Baking Soda
3 Tablespoons of Flour
6 Tablespoons of Clarified Butter (Boil butter to separate; use the clear, yellow portion that remains)
2 Tablespoons of Chicken Base (powdered)
Salt and White Pepper, to taste
1. Add Chopped Spinach, baking soda and 2 cups of water to a pot; bring to a boil.
2. In a separate pan, combine the clarified butter and flour to create Roux (pronounced “roo”). Leave to the side until ready for use.
3. After the spinach boils for about 5 to 10 minutes, drain water into another pot and squeeze the excess water out of the spinach.
4. Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil.
5. Once boiling, lower the flame and stir in Roux to tighten (make it thicker).
6. Combine this mixture with the spinach, stir and enjoy!
Time: Approximately 10-15 minutes
TV/Social Media Producer Debbie Mitchell is an Emmy nominated producer who is a member of the Producers Guild of America (PGA) and is currently a member of the James Beard Broadcast and New Media Awards Committee. If you are a brand interested in blogger outreach campaigns, a blogger or personality interested in television placement follow Debbie Mitchell @TVProducerDeb or contact TheBloggerConnection.com.
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