This week, Faith and the gang dream up entrées that put you in the mood for love and puzzle over Canada’s mysterious butter tart (WHY have we never had one of these delicious-sounding desserts?). Plus, Delia Cabe tells us where in New York you can find the city’s best literary pubs, cocktail bars, and taverns as we explore recipes from her new book, Storied Bars of New York: Where Literary Luminaries Go to Drink.
Aired: February 15, 2018 and February 14, 2019
Photo Courtesy of the Algonquin Hotel
CONTRIBUTORS AND GUESTS:
• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.
• Mark Raymond — wine expert
• Robyn Doyon-Aitken — senior producer
• Delia Cabe — author of Storied Bars of New York
• “Can’t Stop the Feeling,” Justin Timberlake
• “I’m in the Mood for Love,” Ella Fitzgerald
• “O Canada,” Paper Lions
• “Where Everybody Knows Your Name,” Gary Portnoy
• “Walk on the Wild Side,” Lou Reed
• “New York, New York,” Frank Sinatra/Dj Zago remix
• “Everybody Eats When They Come to My House,” Cab Calloway
Richard Findlay says
What Delia said about White Horse Tavern…you can feel the history.
Robyn Doyon-Aitken says
Yes, absolutely. Thanks for your comment!
Bemelmens Bar – the place for a Martini
Linda Rosenbaum says
.You haven’t done justice to these ooey gooey treats of sweet deliciousness known as butter tarts. Their insides are closer to sticky, runny pecan pie innards without the pecans, and the crusts are buttery and flakey. No shortbread anything.
There’s a butter tart trail woth making a visit to every summer in Ontario. Much competition for the perfect tart. And the controvery rages. With or without raisins. Maple syrup or brown sugar?
Ah — someone who has had a butter tart! No shortbread crust, nothing like a chess pie (lemon? pomegranate? no way!) Much debate, as you said, on the runny syrup version or the brown sugar version. I was in Toronto last weekend and picked up a variety package — plain butter, pecan butter, and raisin butter. Now how do I get it to the Food Schmooze?