Skip to main content

Foodie meet up - Eataly NYC

 In the middle of repetitive daily chores, that go by week after week, there suddenly pop up opportunities that one must simply take advantage of, or else spend the rest of your life regretting it.

As you've probably figured out, I'm completely hooked on to Food52. Its not just the recipes, the contests and the little bantering corner for exchanging ideas that they refer to as the 'hotline' (previously known as the food pickle). Its a community of friends I've gained online, most of whose names & faces I have no idea of since most of us go by our usernames online, & yet, my eyes widen in delighted anticipation at their comments, suggestions & recipes.

One of the most dedicated food52 members, I've met on the site is KitchenButterfly who has contributed  a number of fabulous recipes,  including the delicious Chocolate Granola bark.

Chocolate granola bark

Two months ago, KitchenButterfly  had mentioned that she would be flying into New York City from her native Nigeria and would like to meet up. And meet up we did, on June 24th at Eataly in New York City. 

So there I was at the espresso counter, sipping a beautifully crafted single, peering into passing faces looking for that flicker of recognition. Soon enough, someone came up to me asking if I was a food52 member.. BAM.. The party had begun!!

Within the next 1/2 hr, we were a group of five introducing ourselves by our real names, and chatting away like we'd known each other for ages (which in a sense we did).

After stepping out to see the Parade outside, just in time to see Senator Charles Schumer walk by waving a rainbow flag. we returned to Le Verdure, the vegetarian restaurant at Eataly.

Barbara, Me, Karen, Ozoz & Johanna

This company & the restaurant simply rocked. We had a wonderfully informative waiter who explained the dishes on the menu in such details that it was hard to pick and choose. but pick we did.

Roasted artichoke with a sour cream mayonnaise dip.

Perfectly grilled bruschetta with a creamed corn topped with Tarragon & black olives

Isalata de cous cous with oven dried tomatoes, artichokes, cucumbers & golden raisins

Verdure a la Piastra - A selection of grilled veggies with a Farro Salad.

Roasted peaches & Portobello mushrooms with a Balsamic reduction.. Simply divine.

and the best dish of them all..

Gatto de Patate - Baked potato cake. with marinaded & grilled Zucchini. As superb as everyone of the dishes were, this one literally took the cake. Crunchy shell, giving way to a creamy cheesy filling (of Mozzarella and Pecorino Romano ) flecked with sundried tomatoes and basil. Just could not stop thinking about this divine dish, that I simply HAD to come home & try to 'reverse engineer' it.

My version did not match the flavors to a T as the original version, but did mimic the textures rather accurately. I must admit I went off track adding my own flavors as I'm wont to do, but the end result was pretty delicious.

Gatto de Patate (inspired by the dish at Le Verdure restaurant at Eataly, NYC)

You need:

2 large Idaho potatoes
6 oz fresh Mozzarella cheese, cut into small bits
6 oz Ricotta Salata (sheeps milk's cheese), grated
1/4 cup finely chopped sundried tomatoes
1/4 cup fresh basil, finely chiffonaded
1 tablespoon finely minced rosemary
Salt & pepper for seasoning.
1/2 teaspoon red chili flakes
2 cups skim milk
1 pinch saffron (~ 15-20 strands, crushed)
3 teaspoons all purpose flour
2 tablespoons unsalted butter
1/2 cup heavy cream, whipped
1 cup Panko bread crumbs plus some extra for sprinkling over

Preheat the oven to 350 F. Boil & peel the potatoes, crumble into small bits and add to a large mixing bowl. Grease a muffin tin with butter (or alternatively use 10 ramekins (1/2 cup volume))

In a saucepan, melt the butter. once it begins to turn brown, add the flour and toast to make a roue. Add the skim milk, whisking the mixture to avoid any lumps. Season with salt, pepper & the chile flakes. Add the cheeses gradually, stirring all the while. Add the sundried tomatoes with the saffron and heat gently until the cheese melts.

Add this mixture to the crumbled potatoes and fold in to combine, along with the chopped herbs and breadcrumbs. Lastly, fold in the whipped cream.

Using a large ice cream scoop, portion out the potato mixture into the muffin tin / ramekins. Bake in the oven for 30-35 minutes rotating the tin halfway through the baking process.

Marinaded & Sauteed zucchini with  Garlic scapes

Serve warm with grilled summer vegetables.

Bon appetit & remember this...


  1. Barbara (drbabs)June 27, 2012 at 5:58 AM

    Lovely article, Nivedita! It was a great afternoon, and such a pleasure getting to know you. Hope we can do it again soon. xo

    1. Thanks so much Barbara.. I'll always have that image of you walking up to me asking if I was a food52 member as the defining moment of this meet up!

  2. Oh make that potato cake, the absolutely divine flavours, well done! I now have a great template to use! I had a superb time, at Eataly and at Kalustyan's. Just getting to hear voices and see faces after years of only reading was wonderful. Thank you for celebrating what will continue. Love to the kids and your husband, say thanks to him! Lots of love

    1. Of course, it had to be soon enough before the magic of the potato cakes started wearing off.. wandering around NYC with a fellow foodie was a wonderful thing to do & thank you for that opp Kitchen butterfly. & yes.. a lovely serving of the potato cake also served as a thank you treat to the other half for taking care of the young uns.. Waiting to use up that divine smelling grains of paradise in my next recipe. Thanks so much!

  3. Love the pictures and I'm so sorry I missed the get-together! It looks like you guys had a fantastic time and I hope I can make it next time!

  4. Great photos Niv! Especially the one of your own potato gallette. I am still telling friends about that wonderful afternoon that you coordinated. Thank you making it happen, and I hope to meet up again in NYC.

  5. Blog is very good, I like it! Thank you for you sharing!Your blog is really helps for my search and i really like it.

  6. It truly is unbelievable to understand anyone put such a great deal of great interest in direction of a subject matter. We are happy I stumbled onto this specific.


Post a Comment

I'd love to hear feedback from you, your thoughts, ideas and suggestions.

Popular posts from this blog

Summer Grilling - Grilled Halloumi with herb/avocado spread and pineapple

Depending upon cultures, its interesting to see how people react to the advent of summer. In India, It was to confine yourself indoors for the fear of getting a dark tan, stepping out with an umbrella to shield oneself from the intense sun and a host of 'cooling' foods such as Yogurt rice, and chilled fruits. The very idea of grilling anything out in the blazing sun would send a shudder down the spine. Grilling over coals was confined to cooler months and the rainy season when vendors would stroll the streets with carts full of corn to be roasted in a 'Sigri' (a Coal oven made of sheet metal). In sharp contrast, With the advent of Memorial Day in the US of A, there's a scramble to get the  grills and  barbecues readied for cooking foods the way our   cave men ancestors used to. Meat, Meat & more Meat, with a tiny footnote for grilling veggie burgers and marinaded vegetables.  Well, if you can't beat 'em, Join 'em! While that rallying

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

 One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their

Khandvi deconstructed.. Chickpea flour Spaghetti & Pappardelle Pasta

Khandvi may well be my all time favorite noshing 'tiffin' tea time snack & quite possibly  because it can be pretty intimidating at first sight. a beautiful, almost impossible vision to behold, gossamer thin, jellied strips of chickpea flour & sour yogurt, tiny miniature savory Swiss rolls that delightfully wobble in your mouth before delicately disintegrating & gliding  down your throat, making way for... the next little morsel!