You may have caught on Instagram that I took a quick trip to NYC on Monday and Tuesday! On Monday night and Tuesday I attended a Culinary Workshop with the Cans Get You Cooking program put on by the Can Manufacturers Institute. I took a super early flight on Monday so I could spend the day with my little niece Emerson!
I was up at 4 am for the flight and got to NYC in time for breakfast with my sister and Em. (PS. My doctor told me I could fly until 36 weeks, but this was my last trip!)
We walked to Stumptown Coffee where I got a delicious cappuccino. I had toast with almond butter at Larbs’s apartment.
We went for a long (hot) walk along the Brooklyn waterfront.
Our walk ended at a food hall in downtown Brooklyn where Larbs and I shared two delicious dishes: an arepa with avocado, plantains, and cheese that was SO GOOD!
And this tapas plate, which we barely touched because per usual we ordered too much food. (The lighting down in the underground was fantastic…not.)
I was saving room for some Ample Hills ice cream! The nice lady helping us convinced us to ry the 6-scoop sampler, which we thought would be 6 tiny scoops. It ended up being 6 LARGE scoops, and boy were we happy. This was the best ice cream I’ve ever had! Marshmallow rice krispie, two kinds of gooey cake, honey, and cookies and sweet cream. Epic flavors!
We walked back to the apartment only to find Emerson had lost a shoe and we had to double back, covering about 5 miles total over the course of the morning! I was exhausted after getting up so early and walking so much in the heat!
I was ready for a nap just like Emerson. Larbs got us an Ollie Swaddle, which she swears by, and Em was thrilled to show me how it worked. She didn’t want to be unwrapped!
She went down for her nap, and I took a Lyft to Manhattan for mine!
I had just enough time for a short nap and a great shower before heading out to dinner with the Cans group. We were all registered dietitians, so it was really fun to connect and chat all things nutrition and the media.
We hopped in cabs and went to Huertas in the East Village for dinner. They had a mocktail for me, which was much appreciated! This was made with peach juice (from a can!) and it was perfectly tart. I loved it!
The chef spoke to us about how canning has been used for many years in Spain to preserve and share the abundance of seafood they have there. Many of the tapas we shared were made with canned foods like clams, tuna, artichokes, beans, and even canned potatoes!
I loved the dessert – Granita de Cereza: cherry granita (featuring canned cherries) with yogurt mousse.
I was happy to be in bed by 8:30 and asleep shortly after. We had an early start the next day!
Our workshop started with breakfast at the office with yogurt parfaits, eggs, and fruit.
We spent the morning learning about the history, research, benefits, and trends of canned goods. Current staples in my house are canned fish (sardines, tuna, salmon), beans, pumpkin, coconut, tomato products, and artichokes. I learned I have more I should add! I hope to share more in depth with you later this year.
We were treated to a cooking demo from chef and cookbook author Jackie Newgent, RDN, CDN. She made two fantastic dishes, including an awesome salad dressing made from canned apricots!
Our lunch spread included her dishes – a summery salad with goat cheese balls rolled in pistachios and canned artichokes – and a Caribbean Wok dish with beans and veggies. (This was my first time having canned sweet potato cubes – yum!) I also had the most delicious s’mores cookie!
After lunch we walked to the Institute of Culinary Education in the Meredith building where we participated in a canned food cooking challenge.
My group, including Katie and Lauren, was in charge of coming up with an entree recipe in one hour’s time using pre-selected ingredients.
We came up with a Lemon Parsley Pesto with Fettuccini, Lemon Zest, Chicken and Red Pepper. (The broth used in the pesto, chicken and olives were all from cans!)
Food photographer and owner of SeeFood Media Jamie Tiampo was there to give us photography tips and captured beautiful images of our recipes. We also learned a lot from professional food stylist Diane Vezza : )
This photo was actually taken with an iPhone in portrait mode – I need to upgrade my phone this fall just to get this feature!
Another team created this yummy shrimp gazpacho.
We wrapped up the day with some taste testing and were on our way back to the airport. I was very impressed with LaGuardia’s healthy food options – they had a whole salad bar/hot bar option! Much better than a soggy sandwich.
This was my last blog trip for who-knows-how-long. When Mazen was a baby, I didn’t travel without him until weaning at 14 months, so I’m not sure what the next year will bring. I am thankful I got in one last hurrah!
Disclosure: my travel and hotel were provided by the Can Manufacturers Institute.
Charmaine Ng | Architecture & Lifestyle Blog says
Ah, so fun, I’m jealous! I want to visit NYC so bad!
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Susan R says
What a cool trip! Sounds like it had a “wealth” of info. I was raised on many canned foods and I’ve gotten away from it for many reasons. The main reason is I love fresh, local, and seasonal food – with winter approaching though, I feel there is less to choose from. I look forward to your future post pertaining to canned foods and how we can cook more from them. You will be busy with a new baby, but soooo exciting too and enjoy it all! I’m a grandma and certainly miss those years! Don’t worry about rushing back to work or perhaps, have less posts. Regardless, I’ve been a fan of yours for many years and thanks so much for sharing your food tips and adventures!
KathEats says
Thanks Susan!
erica says
Update your phone asap! The portrait feature takes stunning photos of children too.
KathEats says
I can’t wait!
KathEats says
Translation: I have to wait until Apple announces the new phones and Verizon let’s me order one 🙂 (I have the upgrade program so this only costs minimal with a phone trade in!)
Catherine says
Can you explain your upgrade plan to me? I have Verizon and am kicking myself for not getting the X when I upgraded late last year because of the camera. How do you do upgrades? Do you do the Apple program or you do it through Verizon? I have been looking into it, but obviously want to do it in the cheapest way possible and dont mind waiting a few more months
KathEats says
So I used to do the Apple Upgrade Program, which cost nothing to upgrade and was something like $34 a month. Thomas and I combined cell phone plans a while back, and to be honest, he handles all the Verizon details, so I’m not really sure what goes on behind the scenes. I can tell you more when the time comes because this is my first time doing it with him/Verizon. I just found the FAQ and it seems like you have to pay 50% of something (which is different than Apple’s – that was only a $30 activation and tax) so now I’m not quite sure what will happen, but I can share once I go through it in Sept/Oct. When I switched I was told the plans were comparable. I think as long as you trade in your old phone in good condition there shouldn’t be any cost, but this is saying otherwise. If you do have to pay 50%, I would think the monthly payment is lower. If it’s not, maybe I need to switch back to Apple!
KathEats says
Now that I’m re-reading it, I’m thinking you have to have paid at least 50% of your OLD PHONE to be eligible for the upgrade (which would happen over the course of a year). So confusing!
Olivia says
Oh, Ample Hill is the BEST. I dream about their Salted Crack Caramel and Nonna’s Oatmeal Lace.
KathEats says
I tasted the Oatmeal Lace – it was heavenly!!!
Lisa says
Fantastic trip! We are booked for our NYC trip at the end of October, where did you stay?
KathEats says
The Courtyard by Marriott at the World Trade Center. It was nice inside (great walk-in shower!), but there was lots of construction.
Kelli H says
Ollie Swaddles are the best!!!
Kelsey says
What a fun trip! I need to get some of that rice krispie treat ice cream…
I didn’t realize that women could fly all the way up to 36 weeks!!
KathEats says
The airlines allow you to fly up to 39 weeks I think! You might be able to after that with a doctor’s note? I think 34 would be my personal cut off.
Kaci says
This is such a fantastic trip, and I am really looking forward to reading your post about canned food suggestions! I always walk down the canned food aisle but get so overwhelmed trying to pick good options to stock up on. While I love fresh fruit and veg, nothing really beats the cost and ease of having canned foods.
Glad you had a safe and fun trip!
Kori says
What an incredible trip!! I’ve recently been stocking up more on canned foods, and I always try to keep canned tomatoes, beans, and mushrooms on hand. I am looking forward to your post later detailing all that you learned!
Tonya says
Em is a doll!
Jeanie says
Interesting subject. My dad worked at American Can Co. here in Sacramento most of his life. When they went out of business, the building was turned into offices, and that’s where I worked for many years at what was then the California Department of Justice.
Lauren Harris-Pincus says
Had the best time with you! Our dish was really tasty 🙂
KathEats says
Same! Hope your trip home went well : )
Sarah says
I would be interested in canning through the years. I am part of a relatively small contingent of home canners – every summer I make jam and pickles, and put away various local produce, like tomatoes, for the winter. Did they discuss the old, home or small-batch ways versus newer commercial ways, and how that impacts nutrition? For example, I assume that the glass jars in home canning are better than metal cans, given heavy metal sensitivity and the high amount of heavy metals we are exposed to (in most deodorants, etc.). It doesn’t feel quite like an apples-to-apples comparison, and I would be interested in the Can Manufacturers Institute’s position. Thanks for your time!
KathEats says
We talked a lot about how produce is picked when it’s abundant and goes from farm to can in a matter of hours, in comparison to fresh which might travel many miles. (Obviously a home or local farm’s fresh produce picked that day would also be at its peak). The cans are made of steel and are very recyclable. There was no mention of metal leaking (this was a big group of RDs too so a lot of questions did come up) so I’m not sure I’m aware of any steel leaching concerns, but it’s something I could ask them. I asked about glass, actually, and they said it’s significantly more expensive and would increase the cost a ton, plus the breakage factor, but obviously for home use glass is great.
Katie says
Loved reading your recap! Fun cooking with you. Best of luck with baby number 2.
Sarah F says
That looks like a great trip!
I was wondering- do you have a post (or links) for recipes for all the mocktails you’ve been enjoying while pregnant? I’m not pregnant but find I often have a glass of wine in the evenings, just because I want something tasty to drink. Subbing it out for mocktails seems like it would be much healthier and equally as satisfying.
KathEats says
At home I most often have kombucha or a seltzer water doctored up with lime and herbs or something – sometimes the Seedlip spirits! In restaurants, I usually just ask if the bartender can make me something “tart and not too sweet in the lemon/lime family.” Or I’ll get a virgin margarita. Most often these are made with lots of fresh lime juice. I don’t want a sugar bomb made with lots of sweet fruit juice which is why I say tart. It’s very hit or miss what the bartender will make. Sometimes they are a mocktail pro and make something really fancy and other times they just mix a little lime and seltzer and maybe a cherry or something and call it a day. Sometimes they have mocktails on the menu! So it really just depends.
Pauline says
Emerson is so cute! such a lovely niece! 🙂
Lori says
I love your blue sandals in your picture before dinner. May I ask what brand they are? (I always enjoy your posts.)
KathEats says
They’re the Toms Lexie Sandals in Chambray. I can’t find them without this rainbow top, but I actually love the added colors and would trade mine for these!
Carla says
What about canned foods for 9-12 mos? Really struggling as a FT working mom outside of the house to prepare enough of a variety of fresh foods on a weekly basis.
KathEats says
You mean are they safe for 9-12 month olds? I don’t see why not!
Julie says
I totally agree on the iPhone with portrait mode. I wish I had known it came with the plus back when I got my phone. I’m looking forward to learning more about what you picked up on this trip.