Archive for the Dining Category

Day 44: “Native Ingredients” or How I Learned How to Cook at 22 is BTS

Posted in Art, Dining, People with tags , , , , , , , , , , , , , , on August 12, 2008 by Vince


Early mornings on Saturdays are sacrosanct for a 22-year-old, too precious to be spent on overrated, grown-up things like actually waking up and getting the day started. Thus, it was a little challenging to get around my cognitive dissonance about being up and about at seven on that balmy morning in late August. I was hoping to keep the noise down while setting up the pan, ladle and cooking oil in my tiny kitchen. But, as I’ve come to learn in the past week, the acoustics of New York City walls can amplify incriminating sounds and rustlings that it was a feat to keep my roommate from catching me, in a manner of speaking, with my pans down.

In a few minutes, my mom would give me a call from Cebu City (my hometown and the oldest city in the Philippines), where it’s just past dinnertime, and dictate the recipe of pork asado (pork roast) which, if things turn out as planned, would be the first proper dish I’ve cooked in my life. This sudden affinity for the culinary arts, though, is more akin to a shotgun wedding than a long and steady courtship. Since arriving in the Big Apple two weeks prior, the shameless ubiquity of burgers, fries and salads and the realization that rice was not the staple food this side of Sex and The City left me panicked. The sight of a McDonald’s outlet, until then an insufferable yet perversely endearing blight that was the punchline of “Super Size Me”, has begun to acquire a menace that rattled the core of my well-being. Something had to be done, and fast. 

If the morning’s cooking shebang was the wedding ceremony, then the call from my mother would be the exchange of vows — or whichever part of the ceremony signifying that I was fully conscious of what I was marrying myself into but was still willing to go through it. A conversation which involves my mother telling me what to do is fodder for Chekhovian tragedies; what is otherwise a chitchat about eggplants, string beans and patola (sponge gourd) becomes a loaded setup of innuendos and lovelaced manipulations that would do the Russian master’s women proud. The list of ingredients and the steps involved in preparing pork asado are nothing remarkable but it’s a dish that my mom has put her distinctive – and sumptuous – stamp on that I couldn’t help feeling a little pressure.

I was famished and the desire to cook something the same way my mother would, a dish whose flavors were comfortable and familiar, was tempting. But I was halfway around the world from the kitchen I grew up in, so I doubt it would hurt if I put half a teaspoon more of salt and simmer a little longer than it takes for the meat to become tender, would it? The proposed variations were kept undercover and I kept my banter easy and agreeable to keep my mom off the scent. It was I, however, who could not resist the scent of the pork asado that I know – there could be only one – and as I prepared the meal amid the cacophony of clattering utensils, I ended up recalling flourishes my mom used to do in her own kitchen and got a little annoyed at myself for mimicking them, my minor culinary insurgencies all but forgotten. Half an hour later, I had my first real meal in weeks.

Bollywood Dreams, Salami Nightmares

The success of my initial attempt at pork asado (it was a bit on the salty side, but this I kept to myself) augured well for more adventures in the ktichen. While I signed up for the student meal program at NYU, breakfasting on the ham and cheese omelets that the burly Dominican server whips up as briskly and adroitly as any halal food cart attendant and lunching on pasta marinara or alfredo, my palate still had a hard time taking cold foods seriously. At one of our pre-term events in business school, various selections of cold wrap were served for lunch. My wrap was a monstrosity stuffed with lebanon bologna, proscuitto ham and feta cheese. It was a good thing that my seatmate, a genial and chatty Indian Finance major, had just embarked on a spirited account of Bollywood cinema after I casually mentioned having seen Lagaan back in Manila and liking it. 

The 400-student MBA class was divided into six blocks and, for the duration of the two week pre-term, students become acquainted with their blockmates in a series of recreational and academic activities. Within the first few days of pre-term, I found out in quick succession that I was the youngest in our batch, that I belonged to the small, wayward group of students not specializing in Finance (I was going to major in Marketing and Media and Entertainment) and that I was the only Filipino international student. Being the youngest to get into one of the top US MBA programs was a fact I must admit to being fond of, though I doubt that it would ingratiate me to the thirtysomething Type-A Wall Streeters whom I suspect would be as Darwinian in the classroom as they are on the trading floor.

By the day of the cold wrap, I had become more discriminating about which of my classmates to divulge my post-business school plans to; in my application essay, I had written that I planned to eventually return to the Philippines and launch an independent film studio with an eye on the burgeoning international markets, and one of my productions would be an adaptation of “When The Rainbow Goddess Wept”, the spellbinding WWII folklore fantasia by the West-coast-based Filipino author Cecilia Manguerra Brainard, who happened to be Cebu-born. Sanjay, the Bollywood fan, did not roll his eyes when I told him; when your national cinema consists mostly of song-and-dance extravaganzas featuring star-crossed lovers, corrupt politicians and dramatic reversals of fortune, you’d probably be diplomatic towards other people’s cinematic indulgences. 

As he held forth about Devdas, one of the last few Bollywood epics he saw before moving to the US, a romantic tragedy about a wealthy young Brahmin who is devastated after being separated from his childhood sweetheart who belonged to a lower caste and flees into the arms of a ravishing courtesan, he managed to set aside his own unfinished wrap (the narrative yarn was not helped by wolfing down on baloney and salami). It was only a matter of minutes before he changed the topic and asked whether I had tried Indian food such as naan and saag paneer.

Menu Crazy

In between reviewing statistical concepts and the law of diminishing returns during the fall semester, I was able to add three more recipes to my repertoire, all transmitted over the phone: humba (a Cebuano version of pork stew), chicken curry and beef teriyaki. By then, I had already been to or heard of Filipino restaurants both in Queens and in Manhattan, a number of them having the unglamorous, scrappy, lived-in feel of carenderias or cafeterias. They would be Marty Scorsese’s diner of choice if Elvie’s, a Filipino bistro in the East Village, was transplated to Little Italy circa 1973.  Considerably more upmarket is the SoHo-based Cendrillon, celebrated for its rich, imaginative take on Filipino dishes, blurring the edges between kalamansi-marinated adobo and haute cuisine.

I first heard about Cendrillon at a marketing seminar organized by the consumer goods company I worked for; the speaker, a Filipino advertising director who had just come back from a stint in New York City, picked out the restaurant as a subject for an activity on branding. When it first opened in the mid-1990s, Cendrillon was marketed as a Pan-Asian experiment, its blonde ambitions made apparent by its name, a reference to a French opera about Cinderella. It was a few years later that the chef incorporated more distinctly Filipino flavors into the menu, which was well-received by the critics, although the Pan-Asian attribution has become hard to shake off.

Although the self-esteem of Filipino cuisine in a city of connoisseurs had been showing promise, the offerings were either too sparse or unremarkable for Filipino restaurants to merit their own category listing in guides like New York magazine. Walking past Elvie’s, which is a stone’s throw away from two major hospitals, I kept thinking that Filipino food in New York City would have turned out differently if it had had half the tenacity of the Filipino nurses who had doggedly sneaked their way into the city’s emergency rooms and medical wards.

Kitchen Confidential

Meanwhile, the infliltration of my own kitchen cupboards was still in progress. The dishes I usually prepared on quiet Saturday afternoons alone in the apartment, a ritual that was increasingly becoming a habit with me. I was more surprised at myself than I let on about how I had warmed to the idea of cooking; after all, I could easily hop on a train on a pilgrimage for Filipino food and reach my mecca not twenty minutes later. For the longest time, I regarded domestic chores, which I considered cooking to be a part of, with little more than condescencion. My erstwhile disdain for domestication knew no bounds. My 7-year-old sense of pride unwavering in my wide eyes, I thought that the drudgery of cleaning and scrubbing was best left to the weak-minded, the help or mothers. 

At that age, I usually spent my free time reading in the school library, pretending that I can make myself invisible like making up fantastical stories, which I would either write down or narrate to my clique at recess. It didn’t take long before more characters peopled my narratives with hysterically melodramatic plot twists not unlike those in “As The World Turns”. I would write scripts all through grade school and jump at the chance of adapting them into theatrical productions in class, modifying a plot point or two to suit the current topic in Religion or Civics and History and scoring it with the soundtrack of the latest Julia Roberts movie. The trio of theater, As The World Turns and Julia Roberts did not go unnoticed and had set more than a few tongues of Parent-Teacher Association members a-wagging. Adding a flair for domestic chores to that mix would have changed my status from quirky child prodigy in an all-boys Jesuit school into something else entirely. It would have been one bit of emasculation too many. My mother did not seem to care one way or the other about my interest in household chores.

Such preoccupations seemed juvenile and distant just then as I sauteed sliced chicken in garlic, onion and tomatoes for chicken afritada (chicken cooked in tomato sauce).  For the first time, my personal experience of cooking stripped bare its attendant contexts. Or rather, the contexts informing it when I was growing up were easily supplanted by new impressions, both intriguing and diverting, in those first few months in New York City. My insatiable appetite for the sensations and sensibilities that the city had to offer triggered an epiphany recalling the Zen koan, “When the Student is ready, the Master appears.” And, boy, did the student take down a lot of notes.

My repertoire of food appreciation used to be limited to chewing and swallowing; the art of eating was little more than the art of stuffing my dinner plate with as much motley assortment of entrees from my host’s birthday banquet. The “hunting and gathering” phase of gastronomic appreciation that I was initially stuck in gave way to a more sophisticated calibration of my taste buds, savoring the subtle gradations of flavor in one dish. A taste for fine dining (more of an aspiration, really, given my student budget), wine and cheese was the logical next step.

Foodie Faux Pas

While my attempts at cooking Filipino dishes went auspiciously, my early brush with Manhattan fine dining turned out to be something of a cautionary tale. In the Spring, I went on a date that I’ve come to call “Dinner at Tiffany’s”. It was at at Per Se, an obscenely swank and snobby French-New American restaurant frequented by the likes of Donald Trump and Sarah Jessica Parker and whose elegant rooms reward with an expansive view of Central Park.

The standard chef’s tasting menu, at a prix-fixe price of $200, is nine courses, including coddled eggs tipped with black-truffle purée and lobster tails, each one poached in butter, each one painted (with saffron-vanilla sauce, red-beet essence, or vermouth) in a seductively mouth-watering way. I was still a long way from mastering the gourmet’s vernacular; entrees nestled in this, dishes embedded in that or topped with a foam of the other leave me in a state. I have, however, nailed down certain New Yorker affectations that come in handy in such places.

A great example is describing wine, an exercise in conjuring metaphors and therefore always a treat for writers. Catching a whiff of gooseberries from a Sauvignon Blanc, or red currants from a Cabernet, or horse manure from a Shiraz is inspired but literal-minded. Paradoxically, the more over-the-top taste descriptions are, the more they can appeal to the layman, who you are trying to intimidate. Thus, in a tone of voice that was sober yet vaguely patronizing, I ask the waiter about which herbs and sauces are in this or that dish, checking to see that my date did not miss a beat, and smile beatifically as a barrage of high-concept desserts (thyme-infused ice cream, cucumber sorbet, a deliciously milky chocolate soufflé) is served in succession to our table.

The dinner lasted five hours and I thought I held my own impressively over dinner, the intoxication of having just tasted seventeen types of chocolate notwithstanding. The ensuing diarrhea that plagued me in the three days that followed was less than glamorous and the episode inspired my sharp-tongued close friend from high school, the knowing country mouse to my city mouse, to retort, “You can take one’s digestive system out of Cebu, but you can never take Cebu out of one’s digestive system.” 

New York Is My Oyster

Although my affection for Filipino cuisine was undiminished, my palate began to wander in search of other geographies after some time. Temptations abounded; the ethnic diversity of New York City was such that each new turn or corner promised to unveil yet another unique ethnic group and its cuisine. In the borough of Queens alone, Astoria is a hub of Greek and Mediterranean cuisines while Jackson Heights is a buffet of Latin American offerings including Colombia, Argentina, Peru and Mexico, not to mention that it is the epicenter of Sanjay’s delicious samosas and saag paneer. French, Italian, Korean and Japanese restaurants are scattered all over Manhattan, while Chinese take-out is practically as ubiquitous as Starbucks outlets. While I couldn’t help feeling venturesome toward other national flavors, I was accosted by a faint sense of déjà vu, of revisiting a long-lost relative.

In attempting to escape the clutches of Filipino cuisine, a mélange of Malaysian, Chinese and Spanish influences, I inevitably ran into yet another of its uniquely sublime incarnations and, good-humouredly conceding the inescapability of certain things like one’s mother, I was less inclined to lament the fact that my gastronomic excursions did not take me very far from my origins. Come to think of it, New York City was a museum showcasing the various episodes in the history of Filipino cuisine in a vast, resplendent diorama.

The first panel, mounted in Cobble Hill, Brooklyn and its preponderance of Malaysian bistros, depicts our Malay neighbors arriving in Philippine soil during the pre-Hispanic era and preparing food by boiling, steaming, or roasting. This ranged from the usual livestock such as carabaos (tamaraws), chickens and pigs to seafood from different kinds of fish, shrimps, prawns, crustaceans and shellfish. Our most significant heirloom from this phase would be rice. Certain fixtures of Filipino cuisine, including toyo (soy sauce) and patis (fish sauce), as well as the method of stir-frying and making savory soup bases trace their roots back to pre-Hispanic trade with China, Japan, India, the Middle-East and the rest of Southeast Asia.

The second panel, which stretches along Roosevelt Avenue in Queens from Jackson Heights to Corona (my neighborhood). Spanish conquistadores certainly knew their spices and introduced Filipino cuisine to chili peppers, tomato sauces, corn and the method of sauteeing with garlic and onions. Local versions of Spanish dishes flourished in the national culinary idiom  such as paella into its Filipino counterpart of arroz valenciana, chorizo into its local version of longanisa (from Spanish “longaniza”), escabeche and adobo (a close cousin to the Spanish dish adobado, and even by way of Latin America and Mexico which also have adobo dishes).

The final panel, a lofty avant-garde display that only the MOMA could undertake, showcases the galaxy of Chinese diners littered all over Manhattan. During the nineteenth century, Chinese food became a staple of the panciterias or noodle shops around the country, although they were marketed with Spanish names. “Comida China” (Chinese food) includes arroz caldo (rice and chicken gruel) and morisqueta tostada (an old term for sinangag or fried rice) and chopsuey. The concept of chopseuy evokes the very essence of New York City, a smorgasbord of cultures and flavors, embracing its motley assortment of ethnic influences yet remaining distinctly its own character, a marvel of appropriation and reinvention, not unlike Filipino cuisine.

When The Mistress is Ready, The Student Appears

As the fall semester drew to a close and I was getting ready to fly back to Cebu in December of 2005, I had very clear ideas about the Christmas gift I’d ask from my mom. By then, I had reached a certain level of comfort with my cooking and was feeling confident enough to jazz up traditional recipes with my zing. First, I needed the compendium that packed all these recipes and I knew exactly where to find it. Minutes after arriving home in a cab from Mactan Airport, I raid the mini-library in my mom’s cabinet and, right beside Healing Wonders of Medicinal Plants, pull out her copy of Let’s Cook with Nora by Nora V. Daza (the Julia Child of the Philippines) which first came out in 1969. The receipt taped to the back of the front cover shows that it was bought at a Paul’s Book Store in Sanciangko St. on August 26, 1976 for Philippine Peso 48.00 – quite a fortune she divulged at the time, costing as much as a leather-bound Bible.

At first, she was adamantly opposed to the idea of parting with the cookbook, the pages of which were all faded and yellowed, the ‘60s-chic black-and-white illustrations adorned by brownish smudges in every pages of so. She eventually relented, but only after getting me to promise to dictate recipes to her over the phone “if the need arises”. I offered to teach her how to email as it would be more convenient to forward the recipes that way; she wouldn’t budge. It seems ludicrous now how neither I or my mom initially did not want to part with the 30-year-old copy of the cookbook when I could have easily gotten other cookbooks – classier ones, more comprehensive ones – but it was hers that I wanted, and we were both against the idea of photocopying the book. She had already asked that I dictate to her the recipe for Royal Bibingka on page 169 come Holy Week, something I was actually looking forward to, despite myself.

During the few weeks I was home, I knew better than to attempt to take over the kitchen but I was hanging around the kitchen more often when she was preparing a dish, quietly absorbing and remembering how she would sprinkle pepper into a pan or blend together the ingredients in a cooking pot while doing this or that recipe. It will probably be more than a year before my next trip back home so I wanted to get everything right. I wasn’t quite expecting this act of observing my mom in her element to be a kind of enlightenment.

Whether it was set off by the purring repetitions of the cooking utensils, their warm, silken surface, or my mom’s incantatory gestures, or the voluptuous contentment in holding one pose for an impossibly long time, I do not know. For a second, I saw my mom transform into one of the women in Vermeer’s silence-drenched small paintings, totally absorbed in the minutiae of their unremarkable domestic chores. This epiphany took place for a mere second, and the next thing I knew my mother told me that the dinner of beef caldereta was ready.


Day 37: Franny’s Pizza in Brooklyn is not quite BTS

Posted in Dining with tags , , on July 31, 2008 by Vince

I would’ve loved to love Franny’s. On paper, it had everything going for it. This mecca for pizza on Flatbush Avenue had grander ambitions than being just your friendly neighborhood pizzza parlor. The vegetables, fruits, eggs, dairy, and fish are largely sourced from local or organic producers and served in the seasons during which they are grown; all the meats at Franny’s are from sustainable sources, containing no hormones or antibiotics. The space is smallish and the décor on the stylish side of scrappy, with its exposed brick and large mirror. Its debut a few years ago prompted comparisons to Grimaldi’s and Lombardi’s from pizzaphiles and critics alike. What’s not to love?

So, as I do with dates that I would looking forward to, I pictured my Franny’s experience leading up to the climax, timing my “Oohs” and “Aahs” to the exact moment of my gastronomical conversion. It was going to be this: : The crust is a delight — the killer combo of thin, chewy, and wood-flavored . The wood-fired oven is really the clincher. The pizza has a delicious smoky aroma that no coal-fired oven can match. The pizza would be on the gourmet-side, but they are all delicious.

Well, the divide between fantasy and reality just became wider. A.H. and I trekked to Flatbush Avenue and got a table in 20 minutes. For the appetizer, I ordered a crostino of house-cured pancetta with herb butter. While the appetizer fared better, getting my palate ready for the piece de resistance, the pizza that we ordered (A.H. had their Tomato, Buffalo Mozzarella and Basil and I had Clams, Chilies and Parsley) was, I feel upset to report, not all that. The complexity of flavors and its tempting aromas were upstaged by just how salty each slice was. While Franny’s has a 1,000-degree oven, I don’t think it’s an excuse for their pizza not to be lightly charred, but burned, muffling the flavors of the clams and the basil even more. A.H. and I exchanged worried glances on our faces as we nibbled our way through the pan (we had to slice the pizza ourselves on the plate), eliciting a classic zinger from Mae West, “An ounce of performance is worth pounds of promises.” While I’ve learned over the years to manage my expectations about dates, getting over the debacle of a well-loved pizza place would take me at least a few days.

Two BTS fiascos in a row…should I just throw in the towel now?

Day 31: A Day (and Night) in Provincetown is BTS

Posted in Art, Dining, People, Recreation, Sex, Travel with tags , , , , , , on July 14, 2008 by Vince

It happened while A.T. and I were having calamari at Pepe’s on the Wharf, one of P-Town’s many waterfront restaurants, visions of scallops, wellfleet oysters, and littleneck clams from the menu still swimming in my head. Our table was by the window overlooking the harbor and, when I looked up, there they were. Children, no older than five or six, playing on a boat by the shore. They were squealing in delight, far too engrossed in their late afternoon frolic to mind the cacophony of commerce a short distance away. Nothing remarkable about the scene, really, but there was a familiarity to it. I was viewing it through a window, framing the scene like a canvas, just enough shades of white and brown and blue brushed in to channel a different planet. It was the planet of Edward Hopper and Andrew Wyeth and Winslow Homer. An hour earlier, A.T. and I had been in a couple of art galleries along Commercial Street looking at landscape paintings, thinly veiled homages to the idyllic coastlines and countrysides of the three masters. Those images and the sight of the children losing themselves in play at the beach, made me feel that I’d finally arrived – and not merely in the physical sense – in the New England. It’s a good feeling.

After dinner, we were back among the busy throng of vacationers walking or biking along Commercial Street: buff gay men in their muscle shirts (it was Circuit Week that week); college-age sweethearts; yuppies and straight families and their kids. P-Town was growing on me every minute. I knew very little about it before coming here; some friends have been here but said little other than being a gay resort town. I had imagined a Fire Island with its flashy pieces of real estate and underwear parties but quainter, less drugs, more low-key. While I can imagine the Pines boys itching to flaunt their tight asses at High Tea, Low Tea and a smattering of circuit parties, there was frankly little there that piqued my interest (save for the minor scandal involving local massage therapists slandering each other by way of lamppost announcements).

While I’m walking beside A.T., the revelry and flurry of Commercial Street, P-Town’s Broadway, make it hard to believe I’m in just one town. It’s a happy confusion of towns – of borders and vernaculars and sensibilities overlapping into each other – but never one town too many. Within a block, you can find a dive bar, high-end art galleries, jewelry and antique shops, a bike rental outlet and a fancy seafood resto. All the same, P-Town’s heritage as a hub of artists and writers dating back to the 1890s is intact., Tennessee Williams, Eugene O’Neill, Willem de Kooning and Jackson Pollock have at one point called P-Town home; to this day, art galleries and theatre houses are strewn all over the main avenue. I know this sketch tries too hard, but I’ll make it anyway: gay men partying in Fire Island, sweat dripping down their sinewy bodies; P-Town a massive canvas for a drip painting, the frenzied, electric energy behind the random streaks and splotches of city folks, drag queens, lobsters, ice cream, leather and children playing in boats oblivious to the rest of these things, making for a dynamic, inspired, oddly Gestalt work of art. Just like Pollock’s action paintings, P-Town is pretty much all over the place.

It was getting late and A.T. and I decided to stay overnight at a place called Pilgrim House; it was lucky that we got ourselves a room on a Fourth of July weekend. We spend the rest of the evening checking out the different shops and having drinks; I spotted John Waters at least three times that evening. Back at Pilgrim House, I fell asleep as soon as my head hit the pillow. At around four in the morning, I woke up to the loud sound of skin slapping hard against skin. Panicked, I looked down: “Chastity belt still in place, thank God”. I turned around to face A.T. who was wide awake and listening intently to something: “Shhhh. The guys in the next room are having a foursome. Somebody just took a shower and they’re now in the second round.” Ah, how could I have forgotten about P-Town also being the mecca of hormonally-driven party boys? Within the next twenty minutes, A.T. and I became acquainted with the erotic adventures of Justin (who got asked about the soap in the shower), Josh, Kevin and the unnamed fourth person who kept saying “Harder! Harder!” to alternate with the slapping and grunting sounds. I heard Kevin talk animatedly about something that “tastes like shit and yogurt”. When everyone – in the next room, let me be clear — has had their fill of the bacchanalia and two of the gentlemen left to go back to their own lodgings, the sky outside the window was starting to turn light. Before dozing off again, I remember thinking, “Isn’t it just lovely to wake up in a town that can make everybody happy!” 


Day 28: A Certain Sweet Guy in Boston is BTS

Posted in Dining, People with tags , , , , on July 13, 2008 by Vince

“Ok, good coffee. BTS? The headboard-slamming, toe-curling kind?”

“Tough one.” A.T. said, working his way through his third cup of Caffe Americano. Beverage-wise, the non-date was going better than the first one, where the repartee was at least distracting enough to survive rounds of atrocious Riesling before we got lucky with a Moscato d’Asti. “So finding a good cup of coffee,” he had pointed out, “That’s a hard one, too. I mean, aside from the usual suspects like Starbucks. I’ve been to some fancy restaurants that make terrible coffee but, you’d be surprised, McDonald knows a thing or two about it.” The way he’s sipping his coffee now at Joe The Art of Coffee at Waverly Place, the place didn’t bad either. Far from it. “Good job,” I thought to myself.

He finally made up his mind: “It’s all relative. I’m a coffee person so good coffee is way better than sex first thing in the morning. I wouldn’t able to function right without it. This late in the day, though, I’d say good coffee is better than, say, bad sex. The rote, mechanical stuff. But it’s a bit tricky, you see, this whole BTS business. It’d probably help if you have a BTS matrix where you qualify your different picks according to how much BTS they are, if they’re actually that. And the kind of sex, that matters, too.” He fixed his hand on a point in the air between us. “So here’s sex”.

It’s kind of a turn-on, this little brainstorming we’re doing. It was my first day without sex; later that night I would post my first blog entry about the Pork Ramen. I had told A.T. about my 100 days when we met two weeks earlier but, instead of running in the opposite direction, he was here with me, hours away from Boston where he lived, charting my Better Than Sex choices in the air with me. He went on with the point-fixing, “Good coffee (slightly lower than sex). Maine lobsters (three or four inches higher than sex). Seeing the Niagara Falls (his hand goes way up).”

“Okay, can I just remind you that I’m trying to find BTS things here in New York,” I cut in jokingly, before he could go through all the states in New England.

He pretended not to hear me. “And you know what’s totally BTS?” His eyes lit up, the mischief just peeking out. “Spending the Fourth of July by the Charles River in Boston!”

“But of course!” I snorted with my good-natured brand of sarcasm. I told him I’d be up for it though I wasn’t sure either of us was going to follow through. A few days later, I had forgotten about it.

Two weeks later, I got a text message from him about my trip and we thought perhaps I could stay four or five days there, maybe arrive on Wednesday night. I told him I didn’t care much for bars, but I’d like to check out the MFA and other museums. When I asked about hotels I could stay at while in Boston, he offered me the guest room at his place. (A.T. is 27, 6’2”, 175 lbs., swarthy and handsome; I made a mental note to pack my heavy-duty chastity belt.)

The next day he emailed a suggested itinerary:

 Wednesday 2 July: Vince arrive, quiet dinner at home…

Thursday 3 July: MFA during the day, and a little taste of Boston afterwards.  Touristy things, walking, lunch/dinner. . . whatever.  We just have to be home at a reasonable time 🙂

Friday 4 July: A day on the Charles. Basically, we will spend the entire day camping on the grass right up against the Charles River.  I like to arrive there no later than 830am.  This will allow us to find a reasonable parking spot and a front-row view for the fireworks at 10pm.  I know it seems like a very long day, but it moves along pretty nicely.  I generally take a nap in late morning anyway!

My favorite thing to do throughout the day is to observe.  I see all kinds of people, in all shapes and sizes.  VERY entertaining.  The BSO also throws a free concert and there are activities and music playing all day long, not to mention the fly-over by the blue angels.

Saturday 5 July: Plymouth Rock and Cape Cod.  From there, continue on to Provincetown if I can get reservation to stay a night there.  If not, Ptown will have to be a day trip on Sunday or an extension of Saturday (weather and time depending).

Sunday 6 July: Ptown and Race Point beach.  I LOVED RACE POINT.  You must see it.

Quite the planner, this guy. For days afterward, I would get a succession of text messages from A.T., either updating me about Ptown plans or what fruits I’d like him to get for our day trips. I felt bad because it would sometimes take me hours to get back to him. (During the time interval, I would have hummed “I Feel Pretty” from “West Side Story” at least a dozen times.”) But I appreciated all that he was doing, and told him as much. It won me over in the past, many times in fact, this sort of behavior from a guy. Won me over way sooner than was good for me just because I read too much into it. So I penciled in mental note #3 right below “Bring cute underwear to make butt perky, give host a boner”: Don’t let it go to my head – or heart – too quickly. There’s something to be said about delayed gratification, be it of the crotch or the cardiac area.

Fast-forward to today. It’s 3 A.M. and I’m in A.T.’s guest room. I suppose I should be exhausted after a grueling day but I’m not. Let me run it by you: frazzled morning at work, ran off to Chinatown to grab a quick lunch and catch the 1:30 PM Fung Wah bus to Boston, 4 ½ hours in transit, got picked up at the station at 6:30 PM by A.T. who, to make matters worse, had to look hotter and more handsome than when I last saw him. When we got to his place, I couldn’t help noticing that it was spotless. I even felt a little guilty about dragging my shoes on the floor. (I would find out the next day that his friend who stopped by feigned shock at finding the place so clean. A.T. then told me he spent the past two days making sure it looked immaculate, not that it was ever a mess.) It doesn’t hurt that he’s a superb cook, either, whipping up delectable stuffed mushrooms and steamed mussels to prove his point about seafood in New England. And like I’d requested, he served plump, juicy strawberries for dessert and poured both of us two rounds of what he fondly refers to as “grape juice”. 

At that moment, I looked up at the night sky (or what I imagine would be the night sky beyond the ceiling) and intoned in unbearable agony: Why does the universe have to throw me this bone(r) of a wonderful guy right when I’m not supposed to nibble on it?

This is what I think the Universe answered back (although I might’ve misheard the voices): Perhaps this guy is worth the wait, you never know. Give it some time; he just might turn out to be a keeper. And, FYI, I never made the decision about you NOT nibbling on it. YOU did! Chest hair, check. Sweetheart, check. Said you had a cute ass, check. And you’ve forgotten to mention so far that you’ve made out with him — from the neck up — rather vigorously sometime between the strawberries and the Simpsons episode.

So fasten your chastity belt, darling. It’s going to be a bumpy night. 

Day 26: The Chocolate Cube at Park Avenue Summer is BTS

Posted in Dining with tags , on July 10, 2008 by Vince

It takes a lot of spunk to demolish what could easily be the pièce de résistance at the Museum of Modern Pastries – this miniature Richard Serra of chocolatey indulgence – but it’s an act of destruction that rewards more sweetly than the sound of crème brulee’s brittle crust cracking. The Chocolate Cube, Park Avenue Summer’s signature dessert, is not above taking you on such a guilt trip.

It teases you at first, of course: A square of chocolate mousse and cake encased in a hard chocolate shell accented by two large cinnamon crisps and a scoop of dark chocolate gelato on top of a chocolate cookie. After my friends R.C. and R.S. told me that Matt Lauer (!!!) goes to Park Avenue Summer quite a lot, I thought brunch couldn’t have been better. And then they bring out the Chocolate Cube, a concoction of Richard Leach, the James Beard-award-winning Pastry Chef. In the end, I’m left thinking, in this case, that the fall from grace is well worth the sinful pleasures.  What could possibly be better? Hmm…Matt Lauer covered in chocolate syrup on my dessert plate.


Day 24: Visiting Florent one last time before it closes is BTS

Posted in Dining with tags , , , on July 10, 2008 by Vince


1985 – 2008

What started out as an unassuming French bistro serving New Yorkers good food round-the-clock in a low-key, congenial, ‘downtown’ atmosphere has become an icon that could’ve very well saved New York from itself. I’ve been to Florent three times before, whether on dates or dining with good friends and I have nothing but lovely memories of it. Some good things never last, true — Florent is closing due to prohibitive rent prices — but that didn’t stop my incredibly talented photographer-friend M.O. from capturing Florent in one of its last few sunrises. We arrived at 69 Gansevoort St. in the Meatpacking District at 3AM the Friday morning before it closed. 

Somehow the next picture reminds me of Edward Hopper’s Nighthawks, his best-known work from 1942 which captures the exterior of — and glimpses of the patrons in — a diner in the Village. 

Day 23: The Garden Party of the LGBT Center is BTS

Posted in Causes, Cultural Events, Dining with tags , , , , on July 10, 2008 by Vince

At the 25th Garden Party, touted as the only LGBT tasting event in the country, my plastic cup runneth over with vodka and I stuffed myself with tastings of dishes of a dozen or so restaurants (there were more than 30 at the event). Held at Pier 54 
@ 14th Street and the Westside Highway, my friends S.M. and G.A., who invited me to join them, said that this year’s Party was better attended than last year’s. Looking at the lineup of celebrity chefs, I wouldn’t be surprised: David Chang, executive chef and owner of Momofuku, Ko and Ssam Noodle Bar (their Momufuku Ramen is bliss in a hot bowl) and the adorable Johnny Iuzzini, executive pastry chef at Jean-Georges Restaurant.

Caveat emptor: Beware of fellow attendees who, in their advanced state of inebriation, behave as if you’re part of the tasting menu. The culprits tend to be big, slobbering men visiting from upstate who, seconds after being introduced to you, devour you and your friends like his favorite burrito. I felt like Naomi Watts held in the ginormous fist of a white King Kong in a flowered shirt — although I’d probably be more likely to bonk him in the head with an Absolut bottle than spend eternity with him.