By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

PISTACHIO CAKE

Serves 6

INGREDIENTS

PROCEDURE

  • 5 whole eggs, room temperature

  • ¾ cup sugar

  • 8 oz butter, browned and cooled to room temperature

  • 1 tsp vanilla extract

  • ½ cup potato flour

  • ½ tsp baking powder

  • 8 oz pistachios, unsalted and finely pulsed in a food processor

  • 1 tsp lemon zest, chopped

  • 1 tsp of kosher salt

  • 9 inch cake pan, buttered and floured

  • 3 ½ oz confectioners’ sugar

  • 1 tbsp lemon juice

  1. Preheat oven to 325°F

  2. In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.

  3. In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.

  4. Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.

  5. Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.

  6. Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.

  7. In a small bowl, mix the confectioners’ sugar and lemon juice.

  8. To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.

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By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.

THAI NOODLE KUGEL

Serves 6

INGREDIENTS

PROCEDURE

  • 4 cloves of garlic, sliced

  • 1 small white onion, small dice

  • 1 medium red pepper, julienned fine

  • ½ lb shitake mushrooms, destemmed and cut in half

  • 2 tbsp red curry paste (shellfish free)

  • 8 oz egg noodles, cooked al dente

  • 6 oz extra firm tofu, cut into ½-inch dice

  • 4 whole cage free eggs

  • 4 oz coconut milk, mild

  • 1 or 2 thai chilis, chopped

  • 4 oz cream cheese

  • 1 tbsp fish sauce or to taste

  • 2 tbsp soy sauce or to taste

  • Salt and pepper to taste

  • 1 cup cilantro stems and leaves, chopped

  • ½ cup mint leaves, chopped

  • Canola oil

  1. Preheat oven to 350°F. Lightly oil an 8×8 casserole dish.

  2. Heat a large sauté pan over medium heat.

  3. Add 3 tbsp canola oil to pan. Add garlic slices and cook until golden brown.

  4. Now add the onions, peppers and mushrooms. Cook for 5 minutes.

  5. Add the red curry paste and coat the veggies. Cook for 2 minutes. Set aside.

  6. In a large bowl, mix eggs, coconut milk and cream cheese until smooth. Add in the red curry coated veggies, noodles, tofu, Thai chilis and herbs. Mix gently. Season with the fish sauce, soy sauce and salt and pepper.

  7. Transfer the mixture to the casserole dish and place in the 350°F oven. Bake for 20 minutes.

  8. Remove from the oven and let cool for 10 minutes.

  9. To serve, scoop and place the finished mixture in the center of a warm plate. Garnish with a wedge of lime, fresh mint and cilantro leaves.

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By Great Performances

Earth Day is approaching and this year Great Performances will be celebrating a day dedicated to environmental protection and community supported agriculture with signups to our 2019 CSA season!  For more than a decade, Great Performances has been delivering the season’s best fresh, locally grown foods to workplaces in the community through our Katchkie Farm CSA.  Bringing communities closer to their local food providers puts Earth Day values into action with a wide range of significant impacts on the environment, plant and animal life and human wellness.

 

We should use Earth Day to spark discussions and education about where our food comes from and food miles, the distance food is transported from production to the consumer.  For the average consumer, food travels 1,500 miles before it reaches the plate.  And almost every state gets at least 85% of its food from out of state. CSAs are celebrated on Earth Day for their ability to significantly reduce the number of miles our food travels to reach our plate.  This reduction cuts carbon emissions, pollution and helps conserve our limited fossil fuels.

 

Small, local organic farms are also being celebrated for enhancing biodiversity, the great variety of life within a system.  Farms that are self-sustainable teem with local wildlife to create natural cycles that make for heathy soils and nutrient rich produce.  Organic farming allows nature to take its course and thrive with life.  Small farms have the ability to conserve, provide for and benefit from the local wildlife and vegetation in its ecosystem. Healthy organic food is not only a benefit to humans and wildlife, but through its cycling of resources it’s also healthier for surrounding soils and water systems.

 

Celebrate wellness and Mother Earth for a season and sign up for your weekly share. Our shares 2019 will feature bags of fresh and delicious organically grown vegetables, with additional options of honey, eggs, and seasonally prepared foods created by our own Chef Rob Valencia.

 

Learn more about the Farm and sign-up for the current year’s season by clicking this link.

“If you can talk with crowds and keep your virtue,   
Or walk with Kings—nor lose the common touch,”

If—Rudyard Kipling 

Rudyard Kipling could have been referring to Harriette Rose Katz. A trailblazer, legend and genius, Harriet was loved by all of us. She did indeed walk with leaders of industry and high society, but respected the workers and ordinary people behind the magic she helped create. Her deep humanity, coupled by her delightful irreverence and humor, earned her the respect of our broad and diverse industry. Like my colleagues below, I shared meals, stressful party moments, touching real life moments and innumerable conversations with Harriette. She was the real deal. She leaves behind a powerful legacy which will heal our broken hearts and inspire our works for years and years to come.

Liz Neumark, CEO, Great Performances

Around four years ago I was interviewed as a “Plaza Personality” for The Plaza Hotel. One question they asked was if I could have dinner with any three people, who they would be. For me it was easy: Ghandi, John Kennedy and, of course, Harriette Rose Katz. I loved her. She was an original and had always been among the top professionals in hospitality. Our industry needs more professional planners like her. She made everyone better. Plus, I can attest that she was an incredibly fun dinner partner and a remarkable conversationalist. We had a mutual respect that I will treasure for the rest of my life. Our city was made better by Harriette and all the lives she touched. I am sure we will dine, drink and laugh again in Heaven.

Ronnie Davis, Managing Director, Great Performances

The passing of the larger-than-life Harriette Rose Katz was a shock to the event community. We were aware that Harriette had her battles after her slip and fall; however, HRK was only physically confined by the wheelchair. Her wit was intact. You only had to call the 0005 number at 8:30 pm on a mid-week evening and Harriette invariably picked up the phone, talking and laughing about life, work and the world in general.

I will miss those moments. I will miss her charm. I will miss the laughing. I will miss the lessons learned every time we spoke. Most of all, I will just miss Harriette.

There is—and always will be—only one Harriette, but her legacy will live on. She was so good at what she did and she taught everyone around her to see what she saw. So when I am hosting my next Gourmet Advisory event and the women of Gourmet are walking around with their clipboards checking off every last detail, I know Harriette is on their shoulder (and mine!)—whispering in our ears—and she will be there for many, many years to come.

B. Allan Kurtz, Managing Director, Gotham Hall

Harriette wasn’t just the queen of the event world, as everyone has mentioned in the past few weeks. To me, Harriette was someone who reached out to me when my six month old puppy, a Vizsla named Dante, was hit by a car in Ghent. I was devastated by the sudden loss and she was the only person I called after I spoke with a friend who lived near by. Harriette cried the minute I told her and she consoled me for 20 minutes, telling me about her dogs and the pain she went through when they died. From that day, every time I saw her at an event or at the Plaza, she asked how my dogs were doing. We sat for a half hour exchanging dog stories. I will forever be grateful for such a kind and elegant woman whose heart was filled with the love for animals.

Rob Arango, Director Of Client Development, CPS Events At The Plaza

I had the privilege to meet and work with Harriette very early in my career and I loved working with her. I was in awe of her legendary talents and wanted nothing more than to knock it out of the park for her. While it was not easy, everything I learned listening to and watching her has had an indelible mark on my career. She took command, considered every detail, anticipated possible obstacles and made quick decisions. In equal balance, she was warm, gracious, generous, enthusiastic and appreciative of the hard work we put into her parties. She created a spirit in which every vendor on her events wanted to shine as bright as they could for her. I brought my best self to the party and knew everyone around me was doing the same.  

Her passion (and knowledge) for food, from luxuriously gourmet to easy comfort food, drew me to her instantly. She was focused on food styling and presentation long before it was an industry standard. And her design creativity and wine knowledge could make your head spin. But, even more important than all the industry experience, Harriette also taught me the importance of family and being a mom. I am forever grateful for the work we did together and the relationship we had.

Joanna Nadel, Event Director, Great Performances

Harriette was just a very special person. She cared deeply about everyone she had a relationship with. In my case, she was so supportive of me when I met my husband, Sam. She said, “Baby, you just need to be happy.” After meeting Sam, she would tell me over and over, “He’s great, just great, you are a lucky man Michael.” Harriette was always interested in my personal well-being before she even looked at one buffet or tasted one hors d’oeuvre, and this is what I will always remember about her; she was a lady in the truest sense of the word, which is rarely seen today. Harriette emphasized that her success wasn’t just about her, but, more importantly, about Melissa, Claudia and her fabulous team at 0005.

Mike Warren, Director Of Catering, CPS Events At The Plaza

Harriette Rose Katz truly helped shape my life. I will never forget the first glamorous wedding I worked on with her at The Waldorf Astoria with Preston Bailey. I thought she was the most elegant, yet tough, woman I had ever come into contact with. I was nervous to speak to her because I thought I would say something wrong. Little did I know she would help guide me through my decision to join the CPS Events team at The Plaza. Even though she was technically my client, she was truly a mentor, a friend and a part of our team. Harriette and I shared so many lovely moments together, mainly over trying the food and champagne at the hottest restaurants of the time in New York City. It was a passion that she and I shared. No matter how busy she was, she would always find time to talk to me because she truly believed that those of us in this industry were her family. I have learned so much about grace and elegance from her and how brutal honesty can certainly be helpful. Her presence will be greatly missed.

Emily Reifel, Senior Social Sales Manager, CPS Events At The Plaza

By Executive Pastry Chef Monica Ng

Working with Callebaut and Ruby chocolate has been an amazing experience. To be the only female ambassador at Callebaut—among chefs that I admire—is beyond words.

About a year and a half ago, I was working in Los Angeles and one of my junior sous chefs showed me a clip on social media about this new chocolate that was being launched in Shanghai, China. I was mesmerized by the color, flavor profile and the name. So I contacted Miriam Madrigal, the Marketing Director for the Americas for Callebaut chocolate, who I had met through Women Chefs and Restaurateurs, and asked to get a sample.

What really attracts me to Ruby was the fact that the flavor and color are naturally occurring in the chocolate. The acidity at the end and the faint berry aroma makes me think of fruit-forward pairing ideas and I try to enhance these natural characteristics of the chocolate. This was my inspiration for the “Pink Velvet Puff”, a cream puff filled with raspberry lychee compote and Ruby chocolate whipped ganache.

Pink Velvet Puff; Photo Credit: @vibrantvaleria

To be given the opportunity to participate at The International Culinary Center’s third annual Pastryland, while using Ruby chocolate, was amazing because it gave us an idea of what the U.S. launch of Ruby chocolate will be like, all while benefiting a good cause.

Photo Credit: @bayerpr
Photo Credit: @iccedu
Photo Credit: @vibrantvaleria

Contributions by Amanda DiUglio and Randy Ballestros

As the weather gets warmer and the earth comes back to life, our thoughts turn to outdoor entertainment. From outdoor venues along the Hudson Valley featuring gorgeous views to private yards filled with personal touches, here are our top tips and trends for the coming season.

THE MENU: FOCUS ON SEASONALITY

As we’re fond of saying at Great Performances, life happens around food. No event is complete without delectable dishes, and the best way to get maximum flavor is to focus on seasonality. Not only will you get fresher, tastier and more nutritious foods, you’ll also support the local environment and economy. It’s a win all around.

In spring, look for crisp asparagus, leafy greens, crunchy radishes and perky green onions. Growing seasons vary by region, so talk to your caterer or local farmers market to find out what’s available in your area.

The biggest trends we see for the coming season are interactive food stations, farm-to-table menus and family-style service. Each one gets us in touch with the earth and our families and contributes to a warm, convivial atmosphere.

Pro tip: Consult with your caterer to get the best seasonal dishes and presentations for your specific event!

COCKTAILS: FRESH GARNISHES

Add a garden element to your cocktail in the form of a fragrant, delicious and eye-catching garnish. Herbs—including sage, rosemary or thyme—can add a wonderfully fresh, aromatic and savory element to even the simplest of cocktails.

Punching shapes out of citrus peels adds a whimsical, festive flair and can pair beautifully with almost any herb.

Garnishes can also double as stirrers. Consider a sprig of rosemary for a woodsy, pungent aroma; or a pickled scallion, which adds a deliciously pungent bite instead of your traditional celery stalk in a Bloody Mary.

Edible flowers add color, texture and even flavors to your drinks. Look for pansies, violets, marigolds, lavender and the springtime perennial, forsythia.

Pro tip: Don’t be afraid to combine garnishes. Citrus peels pair with almost everything and add fresh, bright aromas that enhance your beverages.

ESCORT CARD WALL: SETTING THE TONE

One of the first things your guests will interact with at your event is the escort card wall or seating chart. It’s the perfect opportunity to set the tone for your event and should be carefully considered as a decorative element.

More and more, we see these as a decorative component that inspires photo opportunities rather than just a functional element that assigns seating.

For vertical surfaces, create dramatic interest with a moss wall with the cards nestled in the green tufts, or evoke a blooming garden with the cards pinned among beautiful flowers that suit your color scheme.

If you’re using a horizontal surface, consider mini succulents, single flowers or even seed packets that can be planted in the spring.

Pro tip: While we always love the color contrast between greenery and flowers, textural contrasts can be very dramatic and evocative of the lush, green months to come.

TABLE SETTING: LET NATURE BE YOUR DESIGNER

Ferns are a big trend and can add opulence or whimsy, depending on the variety and the volume used. Using a single frond under a clear charger is a simple, elegant way to add color and texture.

Sprigs of fresh herbs provide a fragrant pop of color as part of an elegant place setting or beautiful centerpiece.

Writing a message or your guest’s name in metallic ink on a dark green leaf brings a modern edge to a natural element and can easily tie into any color scheme.

Pro tip: Ask your planner for more table setting inspiration, including using greenery found in your own backyard.

PHOTO SHOOTS: NATURAL SOPHISTICATION

When planning your photo shoot, take advantage of nature. Evergreens will still be green and inviting and as spring progresses you’ll get vibrant yellow forsythias, dreamy blue hydrangeas, and luscious pink, red and purple azaleas and rhododendrons.

You can also keep it simple with an earthy, green moss wall or a warm, brick wall with tendrils of sweet pea or ivy. Add architectural elements, such as cast iron gates and wooden fences, and the opportunities are unlimited.

Pro tip: Natural elements are the perfect background for your photoshoots and let your guests take center focus.

SEATING AND DECOR: STYLE AND COMFORT

Just because you’re sitting outside doesn’t mean you can’t be comfortable. Bring indoor seating outside and combine with natural elements to celebrate your personal style. Elements like boxwood hedges can be used as decorative dividers or as furniture, adding vibrance and life to your event.

We’ve seen more events featuring indoor furniture, including couches and rugs, brought outdoors and we love the contrast. Guests can sit comfortably while interacting directly with nature.

Pro tip: Be mindful of allergy season and stock your comfort center with allergy medications.

Photo Credits: ©Love + Wolves Photography, ©Charlotte Jenks Lewis Photography, ©Roey Yohai, ©Clean Slate Photography, ©Deirdre Malfatto, ©Judith Rae

By Sarah Prawl

Celebrate The First Full Month Of Spring With A Great Line-Up Of Entertainment And Events Taking Place At Our Partner Venues!

APOLLO THEATER

Photo: ©Apollo Theater

Live Nation Presents

Black Violin: Return to the Apollo

Tuesday, April 2 at 8:00 pm

Classically trained string players Wil B. (viola) and Kev Marcus (violin) use their unique blend of classical & hip-hop music to overcome stereotypes and encourage people of all ages, races, and economic backgrounds to join together to break down cultural barriers. Learn more here.

Photo: ©Apollo Theater

Amateur Night At The Apollo: Spring Auditions

Saturday, April 20 from 10 pm – 6 pm

Amateur Night auditions all styles and performers who are ages 5 and older. Those chosen from the audition will have the chance to perform and compete on the legendary Apollo stage during an Amateur Night performance this season! Learn more here.

Photo: ©Apollo Theater

The O’Jays

Friday, April 26 at 8 pm

Rock and Roll Hall of Fame inductees The O’Jays visit the Apollo to perform all of their smash hits. Learn more here.

Photo: ©Lulu Hyers

A Night With Eric N. Mack And Friends

Thursday, April 4 from 7 pm–9 pm

Experience Eric N. Mack’s site-specific installation Lemme walk across the room through a series of unique activations organized by the artist. Learn more here.

Photo: ©Chip Klose

First Saturday

Saturday, April 6, 2019 from 5 pm -10 pm

Partner chefs from The Norm’s Frida Kahlo Experience will operate food kiosks from 5 pm – 10 pm, offering signature food items. Learn more here.

Spring Fling Pop-Up Market

Saturday, April 13, 2019 from 11 am–7 pm

Stop by Brooklyn Museum’s spring pop-up market to shop one-of-kind handmade items from local artisans and vendors. Learn more here.

DIZZY’S

Photo: ©Dizzy’s Club

An Evening With Ben Vereen, Featuring Members Of The Juilliard Jazz Ensemble

Friday, April 5 at 7:30 pm

An uplifting evening of songs and stories seasoned with singer Ben Vereen’s insight and humor. Learn more here.

Photo: ©Dizzy’s Club

Purchase Jazz Orchestra With Special Guest Steve Nelson

Monday, April 22 at 7:30 pm

The 17-piece SUNY Purchase Jazz Orchestra (PJO), co-directed by Grammy Award-winning bassist Todd Coolman and legendary trumpeter Jon Faddis, performs jazz from every era. Learn more here.

Photo: ©Dizzy’s Club

Camille Thurman With The Darrell Green Trio

Tuesday, April 30 at 7:30 pm

Multitalented saxophonist/vocalist Camille Thurman returns to Dizzy’s the Darrell Green Trio to play music from her new album, Waiting for the Sunrise. Learn more here.

WAVE HILL

Photo: ©Wave Hill

Garden Highlights Walk

Sunday, April 7 at 2 pm

Join a Wave Hill Garden Guide for an hour-long tour of seasonal garden highlights. Learn more here.

Spring Exhibitions Open In Glyndor Gallery

Sunday, April 14  from 2:00 pm – 4:30 pm

Meet the artists and curators of Wave Hill’s fall exhibitions debut and discuss the inspirations behind their projects. Learn more here.

Photo: ©Wave Hill

Family Nature Walk

Sunday, April 14 at 1 pm

Join naturalist and educator Gabriel Willow on a family-friendly walk through the gardens or woodlands. Learn more here.

Mother’s Day Brunch

Sunday, May 12 at 10:30 am

Begin your day by celebrating the mothers in your life at a festive Mother’s Day Brunch provided by Great Performances at the Wave Hill House. Learn more here.

By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition, and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom, one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture, and tradition.

MATZO (CHILAQUILES STYLE)

Serves 6

INGREDIENTS

PROCEDURE

  • 1 lb tomatillos, husk removed

  • 1 small white onion, peeled and cut into quarters

  • 1 whole jalapeño, stem removed

  • 4 whole garlic cloves

  • 1 bunch cilantro, washed and shaken to remove excess water (set aside 12 sprigs of cilantro for garnish)

  • 1 ripe hass avocado

  • 1 lime, cut in half for juice

  • Salt and pepper to taste

  • Olive oil

  • 1 packet of salted matzo, broken up into tortilla chip size pieces & toasted in oven until golden brown

  • 8 whole cage free eggs, room temperature

  • ¼ lb queso fresco, crumbled

  1. Heat a sauté pan over high heat. Add tomatillos, onion quarters, jalapeño and garlic in batches. Carefully blister them on all sides until they have a nice char.

  2. To prepare a salsa verde, add the charred ingredients to a blender. Add cilantro stems and blend until everything is well processed. Season with salt and pepper and set aside.

  3. In a small bowl, mash the avocado with a fork and season with a squeeze of lime juice, salt and a touch of olive oil. Set aside.

  4. Heat an appropriate sized sauté pan over medium heat. Add 2 tbsp olive oil then carefully add in the salsa verde. Add the matzo chips. Reduce the heat to a simmer and stir until the sauce is evenly distributed.

  5. Add the eggs to the pan, gently stirring as per scrambled eggs. Cook to your liking.

  6. Divide the mixture between six warm plates

  7. To serve, top each mound of eggs with mashed avocado and garnish with a sprinkle of queso fresco, a sprig of cilantro and a squeeze of lime.

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By Carina Hayek and Sarah Prawl

Although We Officially Observe International Women’s Day Once A Year, At Great Performances, Every Day Is Women’s Day!

Early in her career, Liz Neumark, founder and CEO of Great Performances, was pursuing her passion of photography and needed additional ways to make ends meet. She turned to food service jobs—a common solution for many people in the arts—but found it challenging to find opportunities, especially ones that were safe. Seeing an opportunity, she started Great Performances Artists as Waitresses, a service dedicated to hiring women in the arts as servers for special events.

Over the years, the company and its range of services grew and now, almost 40 years later, is the leading catering and events company in New York City, offering a multitude of hospitality services. It’s a point of pride for Liz that many members of the senior leadership team are women and that of the more than 1300 employees, almost half are women.

“On this Women’s Day, I celebrate my good fortune to have worked many decades for the women-centric firm that is Great Performances. Opportunities to thrive and grow abound, which is why I have stayed put since the company’s inception. It’s also important to me that we are dedicated to mentoring the next generation of smart, vibrant women who will continue to propel GP to—and beyond—its next chapter,” says Linda Abbey, Executive Vice President.

In 2017, Liz was recognized as one of Crain’s New York’s most powerful women of 2017′, with a nod to her time spent working on food-justice issues, sustainable food sourcing and work with The Sylvia Center, the non-profit she founded in 2007 which focuses on inspiring young people and their families to establish independent healthy eating habits.

“I celebrate Women’s Day every day,” stated Liz. “It’s exciting for me to watch women grow and develop within the organization. It’s a huge challenge for women to balance their careers and their lives, and I want to enable them to do both.”

The theme for International Women’s Day 2019 is #Balanceforbetter, and while Liz is fair to all employees, she’s particularly sensitive to the challenges working mothers face. As a working mother, she struggled to find the balance between running a company and raising her family. As a result, she’s long championed paying people for the jobs they do, not for the hours they work.

At GP we continue to celebrate and encourage women’s achievements and support gender-neutrality in the workplace.

By Catering Operations Manager Morgan Golumbuk

The first thing I consumed in Tokyo was sake – because I forgot the Japanese word for “water”.

Shuffling over in socked feet with a bottle as large as my torso, the server poured until the glistening sake filled both the glass and its bowl-shaped coaster. The chef, positioned directly across a shallow counter, smiled at my dumbfounded face. “Japan way,” he said. And so the trip of my dreams began.

My entire life revolves around food. In addition to managing catering operations for Great Performances, I also run a food Instagram, @morganmunchesmanhattan, that has a corresponding map detailing every restaurant I’ve visited in the four and a half years that I’ve lived in the city. If you want to eat in New York, I have 675+ suggestions for you.

So, needless to say, my trip to Japan last month was food-centric. I hit three destinations before 1 pm on my first day, meandering through the blindingly colorful Harajuku neighborhood to find creamy matcha, driving my fork through a triple stack of jiggly soufflé pancakes, and slurping a steaming bowl of beef udon with the colossal stone bowl pressed to my lips (that’s how everyone else was doing it, after all).

It’s a cash country, but most people we encountered were friendly, patient and willing to help us count out the coins jingling away in the bottom of our bags. You can smoke in most restaurants, but bars give you crunchy “arare” to snack on while you sip whisky (no “e”!) from one of the country’s 17 distilleries. And sometimes, you get “biru” when you asked for “mizu,” but choose to revel in the bartender’s ability to turn water into Sapporo.

Tokyo is a place where you are encouraged to eat sushi at the fish market at 8:45 am and ramen you ordered from a machine at 4 am after you’ve spent too many hours singing Britney Spears at karaoke. It gifted me with saccharine fingers from plucking at mountains of rainbow cotton candy, a penchant for the “trust your bartender” method of ordering drinks made with the fruit market’s freshest goods, and a handful of friends made across bar tops using the Google Translate app.

Kyoto, not to be outdone, wowed us with its more traditional characteristics. We stayed at a Japanese inn (or “ryokan”) and were delighted to participate in a customary tea ceremony in the evening, followed by an expansive breakfast set the next morning, both of which we enjoyed while sitting cross-legged on tatami mats.

Finally, in Osaka, we ate the meal I had been waiting for: poisonous blowfish. Served shredded into strips, sliced into sashimi, fried, boiled and reduced into porridge, we scooped it with chopsticks and bit it off bones until there wasn’t a bite left of any preparation. Considering none of the three of us are dead, I would’ve called the meal a success, even if I hadn’t thoroughly enjoyed it.

My wallet is lighter, my body is heavier and I’m sure I still have whisky coursing through my veins. But the balance between warmth and perfectionism makes Japan and its cuisine uniquely unforgettable, and worth the trip as long as you don’t mind a pair of 14-hour flights.

Arigato gozaimasu for reading; may your travels bring you as much “mizu” and “biru” as you desire, and more great food and friends than you could ever imagine.