A “Foodie” recently asked me for a list of my favorite foods.
I came up with 95 “Favorites” on offer at restaurants in Westchester, Connecticut, New York City, Upstate, Italy and the Bahamas.
(I also added 17 I’m not exactly crazy about).
Favorites:
- Egg salad
- Tomato soup at Posto 22, New Rochelle
- Mashed potatoes
- Brussel sprouts
- Chicken salad with mayo and celery
- Deviled eggs
- Asparagus
- Sausage
- Angel hair pasta with tomato & basil at Le Sirene, Larchmont
- Steak at Tommy Moretti’s, Elmira
- Joe Migliucci’s pizza at Mario’s, Arthur Avenue
- Stir-fried pasta by Jonelle at Lyford Cay
- Truffles
- New England Clam Chowder at The Village, Litchfield
- Salmon with skin always removed
- Swordfish
- Halibut
- Homemade bread from Sam Tilley, Mockingbird or Jimmy Cosgriff, Torrington C.C.
- Shallots
- Chicken potpie
- Shepherd’s pie
- Vegetable tempura
- Meatballs at the Venetian, Torrington by Fiorita DiLullo
- Raw anise-fennel
- Good olive oil
- Sea salt
- Chickpeas
- Arnold Palmers
- Reasonable red wine: Kaou (Pasa Robles)
- Reasonable white wine: Louis Latour Grand Ardeche
- Buffalo wings at Bernie Murray’s, Elmira
- Lobster
- Lobster spaghetti at Milos
- Cornish game hen at Vice Versa
- Avocado and crabmeat, West Street Grill, Litchfield
- Heinz ketchup
- Homemade mueslix
- Berkshire pork chops
- Vidalia onions
- Dove ice cream bars
- Margueritas by Guadalupe, Senor Pancho, Thomaston
- Highams peppermint ice cream
- Oysters
- Stone crabs with mustard sauce
- Pasta Fagioli at Buon Amici, White Plains
- Crisp bacon
- Butter
- Fresh mixed berries
- Lemon or raspberry sorbet
- Soy sauce
- Hellman’s mayonnaise
- Crème Brulee
- Cold poached salmon from the Pantry, Washington Depot
- Hershey’s chocolate
- Filet mignon tableside, Fife & Drum with Elissa Potts
- Pignoli nuts
- Gaston Lenotre’s Concorde cake, Lyford Cay
- Lump crabmeat, “21”
- Smoked salmon on pumpernickel, The Woodland, Lakeville, CT
- Black and White milkshakes, Shake Shack or Carvel
- Margueritas by Ivy, The Venetian
- Mignonette sauce with oysters
- Vin Santo dessert wine
- Onion rings
- Spring rolls
- Macadamia nuts
- Linguini & clam sauce (garlic in & out quickly), Mario’s, Arthur Avenue
- Pasta primavera, Le Cirque style
- Mushrooms
- Squid ink pasta, Da Ivo, Venice
- Dill pickles
- Croissants, The Bakeshop, Litchfield
- Roast beef, the Pioneer Saloon, Ketchum, ID
- Nerf football-size Idaho baked potatoes, “The Pio,” Ketchum
- Krispy Kreme donuts
- Veal Chop, Parkside, Corona with Tony Federici
- Crudités, The Four Seasons or Harry Cipriani
- Butternut donuts, Dunkin Donuts
- Cronuts, Enrico’s, Hartsdale
- Kirsch aperitif
- Pasta with prosciutto & Sant’Erasmo peas, Cipriani, Venice
- Thai sweet chili sauce
- Michael DiLullo’s “6 1/2-minute” salad, The Venetian, Torrington
- House salad, Lemongrass, Burlington, CT
- Homemade granola, Hidden Valley Eatery, Washington, CT
- Frutti di Mare, Monaco Hotel, Venice
- Liquid yogurt (Kefir)
- Rice pudding
- Grand Marnier souffles, La Grenouille, NYC
- Baked Tagliolini at Harry Cipriani
- Wonton soup, Thai in Love, Thomaston
- Caviar
- Enough lemon wedges with broiled fish
- Zeppoles at Buon Amici, White Plains
- Garlic Pizza, Mangialardo’s, South Waverly, PA
On the Other Hand …
I Try To Avoid:
- Pasta overwhelmed with too much damn garlic
- Broccoli Rabe
- Catfish soup
- Hanger steak
- Skate
- Shrimp that hasn’t been “rinsed” in salt and cold water
- Frisee
- Berry sauce on cheesecake
- Truffle oil
- GARLIC!
- Fluke
- Red, green or yellow hot peppers
- Cucumbers
- Mellon
- String beans
- Tilapia
- Cavatelli and gnocchi
William O’Shaughnessy, a former president of the New York State Broadcasters Association, was chairman of Public Affairs for the National Association of Broadcasters in Washington. He has been a point man and advocate for the broadcasters of America on First Amendment and Free Speech issues and is presently chairman of the Guardian Fund of the Broadcasters Foundation of America, the national charitable organization. He is a longtime director and member of the Executive Committee of the Foundation. He has operated WVOX and WVIP, two of the last independent stations in the New York area, for 56 years as president and editorial director.
He is the author of “AirWAVES” (1999) … “It All Comes Back to Me Now” (2001) … “More Riffs, Rants and Raves” (2004) … and “VOX POPULI: The O’Shaughnessy Files,” released in January, 2011. He has also written “Mario Cuomo: Remembrances of a Remarkable Man,” a tribute to his late friend Governor Mario M. Cuomo, published in 2017. He is currently working on his fifth book RADIOactive for Fordham University Press, another anthology with interviews, commentaries, speeches and tributes which will published in September 2019.
Contact:
914-235-3279
wfo@wvox.com
The O'Shaughnessy Files... 