CMJ - Day 5

After four days of non-stop music, don’t quit now!

Chill out a bit with Mia Riddle & Her Band and Pete & J (don't they sound so friendly?) at Park Slope’s Union Hall (702 Union St., acts starting at 6 p.m., $10), or with Au Revoir Simone at Bell House (acts starting at 7:30 p.m, $12).

Or, if you’re looking to end the marathon with sore limbs and maybe a bruise or two, catch New Jersey punk rockers Screaming Females at Above the Auto Parts Store (600 Bushwick Ave., bands starting at 9 p.m., $10). Then, you can get some sleep.

Read more...

This vampire 'Freak' flunks

"Cirque du Freak"
One and a half stars

By Thomas Tracy

With every passing year, vampires seem to get more and more anemic on film.

Add “Cirque du Freak: The Vampire’s Assistant” to the mix and the usually thick robust genre finally turns to water.

Once feared by millions, vampires are now a bunch of tepid terrors — so much so that John C. Reilly (Hollywood’s favorite schlub with a heart, this time playing the wild-haired Larten Crepsley) is a blood sucker of stature.

In “The Vampire’s Assistant,” a combination of several “Cirque du Freak” children’s books, Crepsley, a marquee star of the freak show, takes young Darren Shan (Chris Massoglia) under his wing (we would say fangs, but there are no fangs) when Darren steals his prized tarantula (the CGI spider, by the by, is 10 times more entertaining than Crepsley).

With a touch of his fingertips (there’s something about sharing blood, but we don’t see it) Crepsley makes Darren a “half vampire” so he could go out in the daylight, run errands and watch over his coffin while he sleeps.

This irks Darren’s friend Steve (Josh Hutcherson) to no end since he’s the one who really, really wants to be a vampire (insert sad violin music here, but nothing too scary).

As Darren learns the ways of the undead (who run very fast and need manicures, but aren’t much different than you and I), a story arc unfolds about a brewing war between the vampires and vampaneeze (vampires who apparently don’t get squeamish over blood), orchestrated by the enigmatic Mr. Tiny (Michael Cerveris).

Then there are the freaks of the freak show, played by a litany of B-list stars from Salma Hayek (the bearded Madame Truska) to Orlando Bloom (Alexander Ribs) and Ken Watanabe (Mr. Tall). But while the freaks show promise, they’re never around long enough to make an impression.

Much like Darren’s love interest Monkey Girl (Jessica Carlson), the upcoming vampire war is left hanging in the air, probably so it could be fleshed out in a sequel (there are 12 books in the series, after all).

But if this is all “The Vampire’s Assistant” has to offer, I don’t see one coming in this lifetime.

“Cirque du Freak: The Vampire’s Assistant.” Starring John C. Reilly, Chris Massoglia and Salma Hayek. Directed by Paul Weitz. Running time: 108 minutes. Rated PG-13 for sequences of intense supernatural violence and action, disturbing images, thematic elements and some language.

Playing at the UA Court Street Stadium 12, UA Sheepshead Bay 14 and Linden Boulevard Multiplex Cinemas.

Read more...

The Weekend: 10.23-10.25

Halloween's nearly one week away, and Brooklyn's getting into the spirit. See what harvest and ghoul-themed events are happening near you, as well as those that will help transport to you someplace else.

Friday, October 23

Cabaret: Paris comes to the Galapagos tonight, when Célia Faussart, of Les Nubians fame, hosts her Paris@Night cabaret, with songs that blend blends jazz, samba, dub, soul, house and hip-hop, and, of course, have nods to greats like Edith Piaf, Nina Simone and Josephine Baker. At Galapagos Art Space (16 Main St.) in DUMBO. Doors at 10 p.m., starting at 10: 30 p.m. Tickets $20.

Saturday, October 24

Hoedown: It's a country harvest fest this Saturday at the Brooklyn Downtown Hoedown, featuring food, dancing art, and fall activities like pumpkin carving, apple bobbing and hay bales, as well as, of course music. Get moving with square dance with the Cozy Shack, an all-star bluegrass extravaganza with Mimi, Melody & Elio, and all-star country with Alex Battles, Sammo, Jessica Rose. Starting at 1 p.m. at the Bond St. Garage (corner of Bond and Livingston streets). Free.

Grand Opening: Two years ago, Jessica Stockton Bagnulo won a $15,000 grant from the Brooklyn Public Library's PowerUp! business competition to open a bookstore. Today, the business has its grand opening in Fort Greene at 686 Fulton St. Peruse the shop's special performing arts section (located just a few blocks from BAM, that's a natural), as well as selections from local authors (of which there are many).

Reading: In other literary news, author Alix Strauss helps get into the macabre spirit this Halloween with a reading from her new book, “Death Becomes Them: Unearthing the Suicides of the Brilliant, the Famous, and the Notorious," held fittingly at the Green-Wood Cemetery (History Chapel, 500 25th St.). At 1 p.m. Free.

Spooky Sideshow: For more ghoulish fun, Coney Island USA hosts a Halloween-themed benefit today, featuring burlesque "boo-ties" and and sideshow thrills. With live music from The Gas House Gorillas. Costumes encouraged, so break out yours early. From 8 p.m. to midnight. At Sideshows By The Seashore (corner of Surf Avenue and West 12th Street). Tickets $20 in advance, $25 day of, with all proceeds going towards the organization's arts programming.

Sunday, October 25

Oktoberfest: Bring your weekend fun outdoors as Bavaria comes to Brooklyn with the Greenpoint Oktoberfest at Transmitter Park (1 Greenpoint Ave.), featuring a day of music, food, crafts, spectacle, and of course, beer, on the waterfront. Greenpoint Food Market will be providing the food for the event: think bratwurst, schnitzel, potato cakes, applesauce, pickles, sauerkraut, pretzels, and German chocolate cake. From noon to 8 p.m. Free. (Note: This event was mistakenly noted as occurring last Sunday. We apologize for any confusion.)

Read more...

Kitchen Klutz: The Klutz's last round

Photos by Ted Levin

By Michèle De Meglio

Round three of “The Iron Klutz” proved to be my toughest challenge yet.

“The Next Iron Chef” star Seamus Mullen took no prisoners as we made not one but two dishes from the tapas menu at his restaurant Boquieria.

Before a veggie ever hit a pot, Mullen tried to convince me to touch the bottom of a frying pan that had been preheating on Boqueria’s massive (and super hot!) stove. Seriously? You’re the star chef! Not me!

I balked, obviously, and Mullen eventually gave up. Phew.

Once the pan was coated with olive oil, it was time to add Brussels sprouts. I’m not the biggest fan of these green veggies but Mullen said they’d be combined with bacon. Woo-hoo!

The sprouts were cut in half so each was less than one inch thick. The way I’d do this is by holding the sprouts several inches from the pan and dropping them in. I bet I’d end up screaming when the oil splashed me but I don’t want to get too close to the scarily hot stove.

Unfortunately for me, Mullen wasn’t having any of my nonsense. He wanted me to use my hands to place the sprouts directly in the olive oil, which was now sizzling. Uh, do I have to?

After doing this himself – “I put my hand right in there. Don’t be scared,” he said – it was my turn.

I attempted to follow Mullen’s dangerous lead but my fear of the popping oil won out and I held the sprouts a bit too far for Mullen’s liking. On top of that, I’m slow.

“You gotta move faster. It’s gonna burn,” he said.

I dropped each sprout in quicker but that increased the likelihood of making a mistake. The sprouts were landing upside down! And Mullen expected me to use my fingers to turn them over – while they’re still in the pan!

“You gotta go fast but you can’t screw up,” he instructed.

I complained, “That’s hard.”

“No one said cooking was easy,” my mentor said.

This is like culinary boot camp!

Sadly, I was still a mess on our second dish, which was an egg-bacon-bread combo (yum!) made with quail eggs.

Cracking eggs is not my forte so you can imagine my fear when Mullen produced this weird contraption specially designed to open the itty-bitty quail eggs. Although it’s shaped like a scissor, one end of the tool’s blades has a metal circle to hold the egg, and the other is outfitted with a sharp triangle meant to poke the egg open.

Of course, Mullen cracked his egg easily. But I couldn’t even figure out which way to hold the device, let alone how to fit the egg in the circle. About 10 swipes of the triangle later, the egg hit the grill. I opted for an abstract shape for my egg instead of the traditional perfect circle. C’mon, I meant to do that.

Verdict: Everything tastes better with bacon. The quail eggs (the first of my life) were rich and flavorful when placed on top of a piece of chorizo and toasted baguette.

As for the much-maligned Brussels sprouts – they’re good! When you smother them in butter and bacon that is!

I must share Mullen’s recipe with my older brother. With some convincing, he got me to eat Brussels sprouts last weekend. Boiled then sautéed, those veggies were also tasty. Hey, I gotta give props. He’s family.

Now that my “Iron Klutz” adventures are complete, we will return to the culinary ineptness of “The Kitchen Klutz.” Stay tuned for next week’s special Halloween edition!

“The Next Iron Chef” airs on Sundays at 9 p.m. on the Food Network.

Kitchen Klutz follows 20-something Michèle De Meglio as she burns casseroles and her fingers, all in hope of trading frozen dinners for home cooking.


Fried quail egg on toast with chorizo
(Courtesy Seamus Mullen)

Ingredients
2 quail eggs, cracked
2 slices of dried chorizo
2 slices of baguette, toasted

Directions
In a nonstick pan over medium high heat, fry two quail eggs sunnyside up and two pieces of chorizo. Place the chorizo on the toast, top with the quail egg and enjoy!


Pan roasted Brussels sprouts with chorizo
(Courtesy Seamus Mullen)

Ingredients
2 cups of Brussels sprouts, cut in half
1/4 cup of diced spicy chorizo
2 tbsp olive oil
1 tsp lemon juice
1 tsp butter
1 tsp minced chives
½ cup chicken stock
Pinch of salt

Directions
In a medium saucepan over high heat, heat up the olive oil and gently brown the Brussels sprouts, cut side down. After two minutes, add the chorizo and the chicken stock and cook until tender, about five minutes. Season with salt, lemon juice and pepper and enjoy.

Read more...

Dao Palate: Delightfully vegan

By Marshall Slater

Pan-Asian vegan cuisine; it’s certainly a niche specialty, but one that works very well at Dao Palate. The essence here is in using a base of fresh and diverse vegetables and combining these with a wealth of intriguing sauces, herbs and spices to yield a most delicious alternative to the usual Asian cuisine.

It’s a very pretty place, with golden lighting hidden away at floor level, illuminating both walls of the space. A very comfy bench runs the length of one wall, which is made of weathered brick and topped with elegant metallic sculptures. The other wall, which runs alongside the wine and beer bar, is made of patterned stucco.

As the weather changes, the pumpkin soup is a great way to stave off the cold wind, made with thick chunks of fresh, sweet pumpkin in a delicious broth made with root vegetables and white beans.

The vegetables, by the way, since they are the foundation of the restaurant, are personally purchased every day by the chef and owner to assure excellence and consistency.

Starters run the gamut and include an Indian Pancake that is deep fried and cut into billowy squares, which gets dunked into a marvelous thick curry dipping sauce studded with potatoes, cauliflower and tofu. There is Curry Samosa, served with sweetened mint chutney, the doughy, crispy covering wrapped around a mélange of veggies. The Steamed Dumplings are excellent, with a delicate skin, which adheres to the vegetable amalgam inside; the skin literally melts as it hits your mouth, allowing the flavors of the interior to come forth. The Spinach Shumai is beautifully and artfully crafted into little pleated cups.

Other starters include Baked Eggplant with saikyo miso sauce, seaweed cabbage wrapped with assorted mushrooms in a BBQ sauce and avocado, mountain yam and mango with a lime wasabi sauce…among many others.

There are also a host of noodle and rice dishes including Korean style stir fried glass noodles with vegetables and a vegi fish cake; cold green tea noodles tossed with sesame sauce; stir fried udon or soba noodle soup with soy filet and vegetables, edamame, and at least a dozen others.

Like all the courses, main dishes are served on pure white plates decorated with flowers. Choose the sautéed cilantro tofu and shiitake mushrooms; the cilantro leaves are chopped and served with butter soft tofu. There is also the firmer seitan, a protein substitute, which is treated to a smoky teriyaki sauce and served with excellent sugar snap pea pods.

Other options include the mango soy protein with vegetables in a plum sauce; Malaysian curry stew with soy protein, carrots and potatoes; eggplant and string beans in a garlic sauce; General Tso’s soy protein with broccoli; and Pineapple “vegi” seafood with coconut milk and curry sauce.

Try the black pepper seitan with Chinese broccoli or the Jade mushroom with kale in a spicy sweet sauce; there is a vegetable medley wrap with pignoli nuts and sautéed shredded bean curd with peppers, bean sprouts and chives.

Note that beverages are unique here, and include 14 different teas – Brazilian Berry to Fireside Chai plus Thai and Mint Iced Teas, mango lassi, wild ginger ale, organic apple cider, an array of juice combinations made from fresh squeezed vegetables and many, many others.

Dao Palate

329 Flatbush Avenue; 718-638-1995 or 1998

Hours: Sunday – Thursday, noon – 11 p.m.; Friday and Saturday until 11:30 p.m.
Most major credit cards are accepted.

Outside catering is a specialty; private parties in-house for up to 80Free delivery within a two mile radius.


Photo: Kristine Jegi and Dominic Savino of Prospect Heights enjoy their meal. Photo by Stefano Giovannini

Read more...

Simmer down, Brooklyn Eats returns

Restaurants dished out samples of their fare to attendees at last year's event.

Photo by Helen Kelin

By Helen Klein

The culinary crossroads of Brooklyn beckons.

On Tuesday, October 27, from 6 p.m. to 8:30 p.m., food-lovers from across Brooklyn and beyond will descend on Stage 6 at the Steiner Studios, 15 Washington Avenue, in the Brooklyn Navy Yard for the borough’s annual gustatory extravaganza, Brooklyn Eats.

Produced by the Brooklyn Chamber of Commerce, the event -- now in its 12th year -- will feature taste treats from around the borough offered up by restaurants, cafés and other Brooklyn-based food and drink purveyors.

Each eatery will offer tastes of some of their specialties to those who attend the event, who can be seen wandering from table to table, balancing small plates, as they try to sample everything (a nearly impossible feat) from appetizers to mini-main dishes to desserts.

Upwards of three dozen establishments are already on board for the event, said Carl Hum, the Brooklyn Chamber’s president and CEO, who noted that, like last year, the event will also feature a bevy of cultural institutions.

“The theme again,” Hum told this paper, “is spend a day in Brooklyn, visit one of our great cultural institutions and, while you replenish your soul, you can also replenish your appetite at one of our many great restaurants.”

Indeed, the restaurants that will be on hand represent a cross-section of the borough’s 1,000-plus eateries, with the offerings ranging from new American to classic Italian, from fabulous French to marvelous Mexican. Think Park Slope’s Magnolia and Palo Santo, Carroll Gardens’ Provençe en Boîte and Oaxaca, and the all-American delights of Soul Spot and Buttermilk Channel, to name just a few.

In addition, representatives of the borough’s increasingly popular lounge scene will also be on hand to add to the conviviality of the evening.

“Foodies and non-foodies alike should come to Brooklyn Eats and sample some of Brooklyn’s finest fare,” urged Hum, who noted that the restaurant industry in the borough was continuing to grow, despite the recession.Brooklyn was taking the lead, Hum added, “in the types of cuisines and the quality of cuisines we are serving these days.”

While attendees will get the opportunity to enjoy’s Brooklyn’s culinary present, they will also get a taste of the borough’s future, thanks to the participation of the New York City College of Technology’s Hospitality Management Program, which will showcase the three students -- Ashley Alioto, Theresa Evans and David Fiumano --who are the recipients of the seventh annual Brooklyn Eats scholarships, awarded by the Brooklyn Chamber.

Register online to attend the event through October 26th. Advance online registration costs $110 per person. Same day tickets can be purchased at the door for $125 per person.

Read more...

CMJ - Day 4

This is a tough night, with top acts at several Brooklyn venues. It might just depend on what you’re in the mood for.

Music Hall brings dream pop and much hyped bands (is that a good or a bad thing? Both?), with Brooklyn’s School of Seven Bells, London’s young upstarts The XX, and Brooklyn three-piece The Depreciation Guild on the bill. At 9 p.m. Tickets $20.

Rising indie acts converge on Glasslands Gallery (289 Kent Ave.) in Williamsburg tonight, with a Pop Gun Booking unofficial showcase featuring Francis & The Lights, Takka Takka, Pattern is Movement, Let’s Wrestle (UK), Naked Hearts, Drink Up Buttercup, and Bottle Up & Go, with DJ sets by Anamanaguchi. At 7:30 p.m. Tickets $10 with rsvp/$14 without.

Top indie acts are also over at the Bell House, with Japandroids, Headlights, James Husband, Cale Parks, Motel Motel, Common Loon, and special guests on the On the Polyvinyl Records showcase. At 7 p.m. Tickets $12.

Read more...