FOOD 36 | BOROMAG.COM | DECEMBER 2013 HAPPY BIRTHDAY RARBAR On November 7th, 2013, Rést-aü-Ránt celebrated its sixth year of service in Long Island City. Music was provided by D.B. Reilly (www.dbrielly.com), and the guest list included Tracy Capune from Kaufman, Rob Mackay from the Queens Economic Development Corporation, Michael Anzalone from Singlecut Beersmiths, Joey Distefano of Chopsticks and Marrow, and Sasha and Natasha Pogrebinsky from Bear. Attendees noshed on smoked brisket with horseradish cream, bacon jam sticky buns with bourbon caramel and candy bacon bits, and shrimp dumpling sriracha cure-all soup shots. Menu specials ranged from a very popular raw organic lasinato kale salad, to RaR bar sliders made with organic beef patties,crispy pork belly, panko breaded and fried brie cubes, and fresh home made tagliatelle with lobster and jumbo lump crab. e hostess of the evening, owner Tina Stepanovic, was a classic standout in her beautiful little black dress. And she made sure that all guests took home chocolate tru es. In case you missed the evening, we’ve attached the tru e recipe for you to enjoy. Rést-aü-Ránt 30-01 35th Ave, Long Island City 11106, (718) 729-9009 | www.rarbarlic.com Rést-aü-Ránt’s Chocolate Tru es Makes about 25 tru es INGREDIENTS: ¾ cup heavy cream 10 oz. semisweet chocolate 2 teaspoons of Frangelico (or vanilla, Chambord, or another liqueur) Cocoa powder DIRECTIONS: Chop the chocolate with a serrated knife into very ne, small pieces. Sprinkle with Frangelico. Bring heavy cream to a boil (keep your eyes on it so it doesn’t boil over) Whisk together the cream and chocolate until well combined. Chill in the refrigerator until well set (2 – 3 hours). Dip a melon ball scoop or small spoon into hot water. Scoop out small balls of chocolate and roll them in cocoa powder. Eat—do not chew—let them melt in your mouth.
BM122013
To see the actual publication please follow the link above