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A Month of Birthdays

Two days ago was Jesus’ birthday! I’ve been working with him for years, and despite the fact that we occasionally butt heads, there’s no one I trust more in the kitchen. Every time I go to a new job, Jesus is the first person I hire, and having him backing me up gives me a sense of security. No matter what, I know Jesus has got my back.

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Birthdaycake

Danielle and I baked him a red velvet

tres leches cake.

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I asked him what he wanted for his birthday, and he said he didn’t want to make family meal for a month. So, starting this week, we’re doing family meals differently. For the next 30 days, Danielle, AJ and myself are responsible for it. Yesterday it was my turn and so I went to the Mexican place down the street and bought family meal, and we’ll figure it out for the rest of the month, but we could use you.

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youyou

Yes, you!

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From now until the end of July, let me know what you want to see us make. I’ll even take pictures. Because, frankly, I’m out of ideas. Consider this my attempt to outsource my responsibility for family meal to you. This isn’t a meal there’s much appreciation for – it’s mostly us sitting in opposite corners and not talking to each other for five minutes. And you don’t have to limit yourself to just making suggestions. If you want, come to Dirt Candy and make family meal, or order us family meal, or make family meal at home and bring it on down. Just email or call the restaurant in advance and we’ll set it up. And you can post your suggestions on Facebook or via email.

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Birthdaymeal

Birthday family meal!

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There are five of us, and we’re vegetarian. And there always needs to be a vegan and a wheat free option. Hope to hear from you – because I hate making family meal. I hate thinking of what to make for family meal. And actually, I just plain old hate thinking.

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The Secret Revealed

So almost exactly a year ago, after being open for barely 8 months, I began closing Dirt Candy on Tuesdays in order to train. And this Sunday, August 29th Dirt Candy becomes THE FIRST VEGETARIAN RESTAURANT TO COMPETE ON IRON CHEF. Me and the crew (Jesus and Danielle) take on Masaharu Morimoto in Kitchen Stadium (which is really, really cold, by the way). Here’re the details.

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Bunnyhigh5

“Dude, this is going to be epic!”

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Expect full details on how things went here on the blog as it gets closer to the air date. This was huge for us, and it was a totally grueling challenge. Did we win? (can’t say) Did we lose? (can’t say) Did anyone’s pants fall down? (probably) Stay tuned.

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Secret is coming

Last summer I told you that Dirt Candy would be closed to work on a special project. Come back tomorrow to learn what it is.

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ninja_secret

Secrets are like ninjas: they kill you.

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Robbery Part 2

Things have been a little slow this week over here on the Dirt Candy blog, mostly because of crime. A bunch of kids came into the restaurant on Tuesday, selling candy to raise money for their basketball team. I didn’t have any money for them and so as they left, when none of us were looking, they stole my cell phone and my intern, AJ’s, cell phone. Police were called, etc, but I happen to have an idiotPhone and not only are they not insured (Apple won’t insure them) but it’s a major pain in the butt to get a new one because AT&T and Apple don’t work very nicely together. It turns out I qualify to buy a new idiotPhone for a couple of hundred bucks if I wait a week rather than buy an old iPhone for $499 now. So at the moment I’ve got none of my contacts, I’m missing emails and I have a strange, weird, temporary phone that smells funny.

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mcgruff

C’mon, McGruff. More crime fighting and

less kid hugging.

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Kung Fu Chefs? Yes!

In the mood for ultra-cheesy kung fu plus cooking? KUNG FU CHEFS is playing at the New York Asian Film Festival this Saturday at 10:45pm and Monday, July 5 at 1:30pm.

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Trailer time!

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Their website is up and you can buy tickets and read more about the movie. As they write, “Sammo Hung likes to do two things: cook food and kick ass. Fortunately for audiences, here’s a movie that finally lets him do both.”

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Family Meals: 140 – 135

The theme of last week’s family meals? Tomato paste. For some reason, it suddenly made an appearance everywhere, symbolizing both tomatoes and paste.

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Tuesday: starting the week out with fried eggs over tomato paste and fried mushrooms and eggplant. Also, cherries and a salad.

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Wednesday: fried polenta squares, salad and tomato paste sauce for the polenta squares.

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Thursday: rice noodles, banana and strawberry smoothies, broccolli and mushroom stir fry with tomato paste.

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Friday: fried rice noodles with mushroom soup, salad and lemon soda. No tomato paste, surprisingly.

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Saturday: cheese curds and caremleized onion pizzas (with tomato paste), strawberries and marscapone, and corn bread puppies that we’ve been making for a regular customer’s birthday that we’re catering.

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Goodbye, Parsnip. Hello, Tomatoes.

And so, as spring ripens into summer, the Parsnip Gnocchi bids us all a fond farewell and we welcome Tomato and Toasted Coconut Spaetzle with Fried Green Tomatoes and Yellow Tomato Sauce.

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Spaetzle4

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Read the rest of this entry »


This Chef Dishes About Her Tats

When I looked at the Village Voice this week I was delighted to see, besides another installment in “The NYPD Tapes,” a story called “Chefs Dish About Their Tats.” I was intrigued by the lead paragraph, “Where misfits go, so do tattoos…Why so much ink behind the bar and in the kitchen? We decided to talk to seven people in the industry to get the story behind their tattoos.” Well, no one’s rounding up a bunch of misfits and leaving me out! After the jump, the story behind this person in the industry’s tattoos.

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Read the rest of this entry »


Meet Our Wine Zoo: Les Graviers Chardonnay

Say what?!? A Chardonnay on my list? Dirt Candy doesn’t have much room for storage and so I can only have about 8 wines on the wine list at a time. When the restaurant opened my plan was to highlight wines that were really unique and to stay away from Syrahs and Rieslings and Chardonnays. How did a *gag* Chardonnay of all things wind here? It’s my least favorite varietal in the world, and one of the most boring wines on the planet, IMHO. So what happened? Well, I found a Chardonnay that blew me away, Les Graviers 2007.

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Tissot

Okay, it’s a 2005 in the picture. Sorry!

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Read the rest of this entry »


Family Meals 145 – 140

Last week’s family meals (in which we learn lessons about sharing and are scared of vampires).

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Monday: Jesus went out and bought himself a slushee. I made him go back and buy slushees for everyone. If you bring something in you have to have enough for everyone. This is called “sharing” and I learned it from Big Bird, whom I trust completely.

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Tuesday: noodles (the white plate) with broccoli stems and mushrooms. On the end is eggplant garlic toast. This is the anti-vampire, super-garlicky toast. Customers love it when we eat this…unless they’re vampires! Then we drive a stake through their hearts and kill them.

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Wednesday: strawberry acqua fresca. This is a theme these days for some reason, a lot like fried eggs used to be a theme. Also, a salad and, because AJ the intern was feeling poorly, a lemon and ginger broth.

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Thursday: fried egg and tomato paste sandwiches and strawberry acqua fresca. Holy cow! Fried eggs? Strawberry aqua fresca? Two old friends, together again…for the very first time!

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Friday: salad, banana smoothies and deep fried tofu, corn and mushroom thing.

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Saturday: very garlicky baba ganoush, (again: vampires), toast, salad with sundried tomatoes and Kristen brought in cookies for everyone. Kristen knows all about sharing. Big Bird has spoken to her already.

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menu


Menu

Snack

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Jalapeno Hush Puppies $6
served with maple butter
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Appetizers

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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote

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Cucumber $12
roasted cucumber hot and sour soup,
black sesame, garlic chili oil, wood ear
mushroom, cucumber jelly

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Tomato $13
tomato cake with smoked feta,
yellow tomato leather, herb puree

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Potato $12
warm potato salad, crispy Japanese
yams, grilled sweet potato, olives,
bitter greens, apples

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Entrees

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Beets $20
salt-roasted beets, thai green curry,
beet gnocchi, whipped coconut galangal cream

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Pepper $18
fennel & pepper tofu,
parsley spaetzle, grilled
yellow pepper broth,
mustard crumbs

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Broccoli $21
smoked broccoli dogs,
broccoli kraut, salt &
vinegar broccoli rabe

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Corn $19
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg

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- everything on the menu can be made vegan on request.

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Dessert

Rosemary Eggplant Tiramisu $12
grilled eggplant, rosemary cotton
candy, mascarpone

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Ice Cream Nanaimo Bar$11
sweet pea, mint, chocolate

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Popcorn Pudding$11
salted caramel corn

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Celery Cheesecake Roll$10
celeriac ice cream, peanut filling,

& candied grapes

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- vegan dessert selection changes regularly, please ask your server.

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Our wine list (and other beverages)

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Gift Certificates

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