Tuesday, October 20, 2015

Update: Black & Blue's writer-inspired menu revealed

Mark Bittman
UPDATE (10/20/15): Here's the menu from Black & Blue Steak and Crab in connection with the local appearance of a noted food writer on Thursday. Amuse: endive with mushroom-olive tapenade. 1st course: curried carrot and lentil soup. 2nd course: Red paella with scallops. 3rd course: steak au poivre with mushrooms. Dessert: baked apples with candied bacon and vanilla ice cream.

(Originally published 10/10/15)

Having a popular cookbook author come to town isn't unusual. Creating a restaurant menu inspired by him is.

Mark Bittman, the former New York Times columnist and cookbook author, is scheduled to speak at the New York State Writers Institute on Thursday, October 22. To mark the occasion, the Black & Blue Steak and Crab restaurant in Guilderland says this is a chance to "eat like Mark Bittman." Its newspaper ad goes on to say, "Before you seem him, check out the prix fixe Bittman-inspired menu."

It's a one-day only thing, served from 11 a.m. to close at the restaurant that opened in June on Western Avenue diagonally opposite Stuyvesant Plaza. Phone: 313-7388. Go here for a review of Black & Blue.

Bittman is scheduled to appear at the UAlbany Performing Arts Center on the main campus at 4:15 p.m. and at Page Hall on the downtown campus at 135 Western Avenue at 7:30 p.m.

The occasion is to discuss his new book, "A Bone to Pick: The Good and Bad News About Food, with Wisdom and Advice on Diets, Food Safety, GMOs, Farming, and more," a look at all of those things plus the politics of food. Both sessions are free and open to the public.

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