If you read our Eating New York piece last week, you know we at ELV consider Felidia one of, if not the best Italian restaurants in New York, and thus, by definition, America.
In the video, Lidia Bastianich expounds upon her culinary influences and her views of the art of being a chef….and an Italian.
BTW: her cooking show on PBS (that garnered a James Beard Award yesterday) is also must see TV for anyone interested in serious Italian cooking and food.
Why do we heart NYC so much? Is it the energy we get from walking the streets? The true twenty-four hour nature of the city? Its culture, arts and museums? The throbbing heartbeat of a place pulsating with vitality no other city can touch? Or is it the world city you see on the streets — a cross-cultural stew of sites, sounds and smells that is a constant source of wonderment and allows no room for boredom?
Sure it’s all that, but mainly we love it because the food is so fucking good.
This pate de campagne (country pate)…
….according to Boulud Brasserie Chef de Cuisine Rick Mace: “(I)s a mélange consisting primarily of pork shoulder, chicken liver, and foie gras. (ELV thinks the inclusion of foie gras probably takes it outside the realm of “country” charcuterie — but we quibble).