Fraunces Tavern, Manhattan and US

It is certainly no secret that people like to gather in friendly surroundings to enjoy food and drink. This behavior dates back well before the Roman Empire and Cleopatra’s famous feast. One thing you might not be familiar with is the oldest gathering spot in Manhattan, NYC. This distinction goes to a building located on the corner of Pearl St. and Broad St. in the Financial District of Lower Manhattan.

The plot of land that is 54 Pearl Street (a landfilled water lot) was purchased from the city by Stephanus Van Cortlandt in 1686. Stephanus Van Cortlandt’s daughter, Ann, married a young French Huguenot merchant, Stephen (Etienne) De Lancey in 1700 when De Lancey purchased the lot from his father-in-law.

In 1719, De Lancey applied to the Common Council for three and a half more feet to be added to his plot of land on the northwest corner where he planned to build ‘a large brick house’. The large brick house has gone through some changes since but has been a private residence, hotel and one of the most important taverns of the Revolutionary War.

The Provincial Congress hosted a banquet in the Long Room at the tavern on June 18, 1776, for General George Washington, his staff and his officers to express their gratitude for the defense of the colony. The party raised 31 toasts throughout the evening, starting with the Congress and the American Army and ending with “Civil and religious liberty to all mankind.” It was a party and officers sang campaign songs while music played. The final bill presented by Samuel Fraunces, totaling £91, included 78 bottles of Madeira, 30 bottles of port and 16 shillings for “wine glasses broken.”
Fraunces Tavern served as a headquarters for George Washington during peace negotiations with the British and housed a few federal offices of the Early Republic.


British troops evacuated New York on November 25, 1783. This day is historically known as ‘Evacuation Day’. George Washington led his Continental Army in a parade from Bull’s Head Tavern in the Bowery to Cape’s Tavern on Broadway and Wall Street. New York Governor George Clinton’s Evacuation Day celebration was held at Fraunces Tavern. In true American fashion, Evacuation Day was celebrated for a week. George Washington was in Manhattan and made use of Fraunces Tavern by dining in and ordering take-out.

General Washington meets at the tavern

A week later, on December 4, 1783, the tavern hosted an elaborate ‘turtle feast’ dinner, in the building’s Long Room for George Washington during which the general bade farewell to his officers of the Continental Army.

Historically stated,
The time drew near when General Washington intended to leave this part of the country for his beloved retreat at Mt. Vernon.

"On Dec 4, 1783 at 12 noon General Washington entered the room. His emotions were too strong to be concealed which seemed to be reciprocated by every officer present. After partaking of a slight refreshment in almost breathless silence the General filled his glass with wine and turning to the officers said, ‘With a heart full of love and gratitude I now take leave of you. I most devoutly wish that your latter days may be as prosperous and happy as your former ones have been glorious and honorable.’
  After the officers had taken a glass of wine General Washington said ‘I cannot come to each of you but shall feel obliged if each of you will come and take me by the hand.’ General Knox being nearest to him turned to the Commander-in-chief who, suffused in tears, was incapable of utterance but grasped his hand when they embraced each other in silence. In the same affectionate manner every officer in the room marched up and parted with his general in chief. Such a scene of sorrow and weeping I had never before witnessed and fondly hope I may never be called to witness again.” 

It’s easy to see that George Washington was highly respected and well loved. This kind of closing ceremony goes a long way in explaining why Washington was elected as the nation’s 1st President and why he is so well remembered by history.

On February 2, 1790, the Supreme Court dined at the Tavern to celebrate the opening of the Court. Guests included Chief Justice John Jay of New York, Justices John Rutledge of South Carolina, William Cushing of Massachusetts, James Wilson of Pennsylvania and John Blair of Virginia. Also in attendance was Robert Hanson Harrison of Maryland, who later declined to serve.

On July 4, 1804 under the management of David Ross, the Society of Cincinnati held a meeting at 54 Pearl Street. Aaron Burr and Alexander Hamilton both attended this meeting which was a week before their famous duel.

Re-opening 1904

Fraunces Tavern and historical team have much rich American history and they do a great job at preserving, sharing and teaching the subject. More can be learned by visiting their site.

https://www.frauncestavernmuseum.org/history

54 Pearl St. NYC

Lobster Rolls and America

The Dude of Food has noticed that America is particularly funny when it comes to regional foods. For example, many folks who grew up on the east coast do not like avocados. Folks from the north don’t really eat squirrel/ possum stew but might take a road killed deer home to eat. Similar peculiarities exist for some folks from the west as they don’t like lobster as much as folks from the east side of our nation. It could be due to abundance but who knows.
I grew up near the beaches of Los Angeles and personally like avocados as well as lobster, crab, oysters, mussels and shrimps. I’ve wondered in the past why do I like all the crustaceans. I like fish too, but aren’t these bottom feeder animals sort of like the liver of the ocean that’s job is to clean up the mess? Also, I can honestly say that possum and squirrel are not items I’ve ever tried nor have sought to try.
Slowly coming back from my digression, I’ll add that during the Covid19 timeout I learned to home brew beer. I had some practice time at home and eventually met the owner of the Lobster and Beer chain of restaurants, Mike, who had an available space and he was interested in brewing beer too. Mike let me practice in the empty space and I worked on making brew while I redid the interior design of the place. Six months later the building and my process were both more functional.

When the Covid19 lock down was over and restaurants were allowed to open back up our little neighborhood bar in Hawthorne surged with local business. People loved both the lobster and the crab rolls and many local folks spent time socializing at our little spot. I served the beers and a cook made the food. We were both kept busy as we also took online orders for a couple food delivery services. We would do nearly $2k in sales and generate decent tips in 4 hours on a Sunday afternoon with just 3 little sidewalk tables and maybe 8 bar stools.

It was during this time that I learned how to properly prepare these delicious sandwiches to the Lobster and Beer standard. I learned to portion the meats, make the aioli, chop, clean, stock, cook, box, answer the phone and serve as well as run the bar. It got hectic sometimes but it was always fun and I look back fondly to these times sharing with our customers, getting feedback on my beers and operating a fun environment. Thank you Mike and partner. (I forget his partners name but he was cool and taught me a lot.)


Recently I’ve had the craving for a lobster roll so I finally decided to make one and squash my cravings. Below is a photo of the one I made.

Home made Lobster Roll photo: p3

The preparation process is simple.

Procure Lobster and some form of roll from your favorite spot. Soft, split top New England style buns, Hawaiian bread or hot dog buns work well. I used a dinner roll.
You’ll also need butter, mayo, chives, minced celery, lemon zest, salt and pepper.

Try adding minced tarragon, red onion or chopped green onion for some variety.

1lb lobster meat
¼ cup minced celery
¼ cup mayonnaise
1 tablespoon minced chives
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
4 buns
¼ teaspoon ground pepper
4 approx tablespoons butter

PREPARATION:

  • Heat lobster in pan with butter. Don’t over cook.
  • Mix everything but the lobster and bread in a bowl.
  • Cut bread and place face down on hot buttered grill to lightly toast.
  • Mix warmed lobster in a bowl with some of the mixed ingredient sauce and load into grilled face bun.
  • Plate and enjoy.

Bon Appetit and enjoy, the Dude of Food

Good eats discovered in Playas Del Coco, Costa Rica

Main Street

Once you arrive to Playas Del Coco and get situated you will end up back on main street for one reason or another. It is the center of everything you will need whether it’s the beach, food, information, transportation, bank, doctor or whatever. The photo above shows the main street looking east. You’ll have a couple blocks until you are at the end looking this direction. The other direction in the above photo will send you towards the beach and a few more blocks of interesting places like more shops, quick eats, sports bars, etc.

Housing was at a place found on Airbnb called ‘Maria and Marios’ and I was very happy to have stayed there. They couldn’t have been nicer people and treated me like family. The walk from their home to the main road would take me past 2 stores and a fruit stand. Whether needing a refreshing coconut water straight from a coconut soaking in ice water or a cold beer on the walk I had options.

There are many fun looking places to enjoy around town and unfortunately I didn’t get to experience all of the ones that appealed to me but the following spots are a couple of the cool places I discovered as I wandered around Playas del Coco.

In the morning I would ride my rented bicycle the few blocks to the beach and get a coffee at a cool place called Cafe Corazon. They are located close to the water (50 meters) and provide good coffee in a cool zen atmosphere. The guy behind the counter was always a welcoming host. https://www.instagram.com/cafe.corazon/?hl=en

Sal y Fuego can be found off the main road up the street from the sports bar and is a terrific find. If you love grilled meats and fish presented by a local trained in Argentina then you’ll love this place. The staff is friendly. I gave them a Venice Brand sticker. It’s worth the quick walk up the slight hill. https://www.instagram.com/salyfuegocr/?hl=en

At the corner where the sports bar and Mexican restaurant meet (the street you’ll walk up to find Sal y Fuego) is another new restaurant called Nakapasi. They are really new and I couldn’t find their social media but the man behind the bar, Abraham, was super cool. I gave him a Venice Brand sticker too. We tried to get the NHL Stanley Cup finals on which didn’t work but they did offer cold beers and really good ceviche. This would also be a good place to bring a date for dinner.

The Dude of Food really enjoyed the time chilling out around Playas Del Coco and thanks all the nice folks that shared with me and made this Costa Rican experience extra special. Thank you all. Pura Vida.

More info can be found at the following sites:

https://news.co.cr/a-guide-to-enjoying-playas-del-coco-beach-in-guanacaste-costa-rica/22448/

Capitalism & Beer Marketing Tricks Today

Remember the good old days, like 2 years ago, when beer was served in bottles and you could get a 12 pack for $9.99? Now beer is trendy and manufacturers have taken to following the coffee business model.

Starbucks has ruined coffee. Sadly, the Dude of Food has noticed the same detrimental thing is happening in the beer business.

Some craft beer makers decided to charge a bunch of extra dough for some aged beer and now even the cheap lagers are expensive. This same trickle down for profit theory has gone into packaging too.

In the 1970’s folks claimed aluminum cans caused Alzheimer’s disease. These days it’s cheaper to can beer than it is to bottle beer so we are told and sold that cans are OK now. I still prefer bottles.

Next, let’s look at packaging.

As you can see from the image comparison above, the buyer is paying the same or more for a package containing 8 less ounces per purchase and are put in a potentially health riskier but cheaper to produce package. The only bonus about cans is they don’t break when dropped and are lighter to recycle, but then again in California we pay for CRV to recycle but there is nowhere to take your recycling except to the trash so the state gets it back anyways but subsidizes itself by charging a pre-paid recycling fee. The fee was established by the California Beverage Container Recycling and Litter Reduction Act of 1986 and since 2010 the program has been administered by the Cal/EPA California Department of Resources Recycling and Recovery (CalRecycle) (previously administered by California Department of Conservation – Recycling Division)

In February 2016 RePlanet, the largest recycling center in California, closed 191 recycling centers and terminated nearly 300 employees in small communities across the state due to increases in operational costs. By August 2019 RePlanet announced the closing of its remaining 284 centers and termination of it’s last 750 employees. It began the process of liquidating assets to pay creditors which had backed up due to continued reduction in state fees, the depressed pricing of recycled aluminum, plastic and cardboard, the minimum wage increases and the rise in operating costs.

Write to your elected California senators, local newspapers and media services to ask more questions as to why nothing logical is getting done in California.

Lakemaid beer drone goes flat.

The Federal Aviation Administration has used its authority to shut down technology that helps people live better. The increased quality of life in small towns has been thwarted by ‘the system’ as the FAA grounds the Lakemaid Beer drone delivery program in Wisconsin. Does this move say that capitalism is not for everyone?

You can see the drone in action by going to see the following YouTube video.

https://www.youtube.com/watch?v=qmHwXf8JUOw

You can read all about the perceived issues the FAA has but in reality it seems that Lakemaid Beer has a great idea and this program would be a good beta test for the Amazon delivery drone development plan. Or maybe Amazon has something to do with the demise of the Lakemaid program? Stuff to think about as the hands of the clock get closer to happy hour. Prost.

Sour beers are delicious.

The famous beer author Pete Brown describes Lambic and Gueueze style beers, commonly called sour beers, in the following way – ‘Instead of adding laboratory-cultured yeasts to start the fermentation of sugar into alcohol, lambic brewers rely on the natural yeasts in the air around them.’ Pete would know. I love reading his books because he knows about beer.

Making beer this way was the way of fermenting your brew. Back in the early brewing day taste was partially dependent on what bacteria fell into your beer. That would start the fermentation process and affect the taste of your wort or alcohol stew. The luckiest brewers came up with something different and delicious.

Below are three brewers the Dude of Food recommends you should begin your sour beer journey by investigating first. Prost.

http://beachwoodbrewing.com/blendery
http://www.moderntimesbeer.com/
https://www.lindemans.be/

Cauliflower Hot Wings, YUM!

One of the latest things the Dude of Food has experienced is this food called Cauliflower Hot Wings. When my buddy said we were going to a vegan place to have a couple beers because they had a good selection, I felt my enthusiasm drop a bit. ‘I’m not a vegan’ I thought to myself. ‘This has the potential to really suck’ was the last thought that flowed through my head as we got out of the car.

Upon entering the room, Sage Plant Based Bistro in Echo Park, we saw the place was as full as any good happy hour spot should be and everyone seemed to be having a genuine good time. Not a bunch of folks looking around gauging how the cool people act, but real folks having real conversations. ‘This is starting out great’ my head whispered to itself.

My buddy and I found the last 2 seats at the bar and asked for a couple of IPA’s on tap. The beer choices were decent. Then we requested the Cauliflower Hot Wings. I wasn’t totally down with these by the way they sounded but after they arrived at the table and I tasted one, I was addicted. These things are delicious! The vinegar was strong and burned the senses just like they did in Buffalo at the old Garcia’s Bar or the original Anchor Bar (home of wings).

If you are trying to stick to your New Year’s resolution by eating better, than get yourself and some friends over to the Sage Plant Based Bistro in Silver Lake and enjoy something delicious.

Thank you guys.

Good on Ninkasi Brewing for art support.

Society needs to recognize that the creative craft brewing folks at Ninkasi Brewing in Eugene, Oregon have been doing a great job not only brewing fine IPA beers, but with their success, they are also giving back to the world in note worthy ways. Read on.

https://thefullpint.com/beer-news/ninkasi-brewing-opens-in-house-recording-studio/

I’m not going into details here, but you can certainly read about how cool the folks at Ninkasi Brewing are at the above or below links.  As a beer drinking, guitar/bass plucking, drum beating, bad singing song writer with bad hair that can make a quality music video, I personally wanted to take the time this holiday season to say ‘thank you’ for what you all do at Ninkasi. More folks should use this business model. Maximum respect Ninkasi.

http://www.ninkasibrewing.com/

Keep up the good work Team Ninkasi. Cheers.

Discover Shucks pop up Oyster Bar in DTLA

Shucks Oyster Bar LA

It seems that oysters are a popular item on LA menus. The Dude of Food, a local LAist foodie, found himself working in downtown Los Angeles. Next door to us was a bar that had a pop up oyster bar out called Shucks Oyster Bar.  The oyster bar tender was a nice guy and the Dude of Food tried a couple of each kind of oyster to check them out. The oysters were fresh and reminded the Dude of Food of a time when he was eating oysters in a back alley behind a fish shop in Fontainebleau, France or another time in San Sebastian/Donostia, Spain and how well beers go with oysters.

If you’re on Spring St. near 7th in DTLA look for Shucks Oyster Bar pop up.

The Dude of Food continues his Best Pizza in LA search.

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It seems, as the Dude of Food continues to gain weight driving around Los Angeles eating at various pizza places in search of the ‘Greatest LA Pizza’. The list has room to grow.  If you make pizza and think it’s good enough to be on a top 10 Pizza’s in LA list then please hit me up and let me know when to come in.

Instagram @p3_stuff – look for the blue party cup