Trick or Treat: Cocktail Style

Nothing like a little candy with your cocktail. If you're too cool for school and rather dress up than don a costume (hater...), head to C-View where they're doing a cocktail and candy pairing. The Halloween-only menu is below and all candies are original confections from C-House's Executive Pastry Chef Toni Roberts. I must admit, the cocktails sound better than the candies below (I've never been a fan of jellied anything and I think Carmel corn is the worst Halloween candy ever) but props to the fab C-View for adding some high class to candy.

P.S. I'll choose a Take 5 over any of the below, all day, any day :)

THE CONCORD
RUM / CONCORD GRAPES / FRESH MINT / LIME
* Pistachio Brittle

GINGER CIDER
CANTON GINGER-COGNAC / CALVADOS / APPLE CIDER / HONEY
* Caramel Corn

THE FLOWER
ST. GERMAINE LIQUEUR / CHOPIN VODKA / LEMON
* Fruit Jellies

HONEY DON’T
AQUA LUCA / HONEYDEW / LIME
* Sour Candied Citrus

C-House

When I was invited to dine at Marcus Samuelsson’s restaurant du jour, C-House, located at the new Affinia hotel, I gleefully RSVP’d and immediately googled the dinner menu. Then panic struck. I was torn between the chorizo mac & cheese and the freeze-dried corn to start. Then came a face-off at the raw C-Bar: Yellowtail fish tacos vs. Cobia (coconut puree with radish and cashews). And I nearly lost sleep over the fresh Lobster Club sandwich, which was up against the fish & chips with homemade sweet and spicy ketchup. What’s a girl to do? Well, I ordered all of it. Seriously. I did. Granted the dinner was complementary, courtesy of the restaurant and their PR team who wanted to get the word out about the latest installment from the Ethiopian-born, Swedish-raised Samuleson. He’s a two-time James Beard winner and NYC figurehead of the glorified Swedish restaurant Aquavit, Riingo, an American-Japanese fusion restaurant and African powerhouse, Merkato.

At only 37, Samuleson is polite, professional and wise beyond his years. When he came to my table to introduce himself, I delved into a story about my love of scallops and he immediately brought out a plate of two massive scallops, with beets, horseradish and cabbage. I hugged him.

Of course I rounded out the dinner with coconut ice cream and an apple-plum turnover with cinnamon spice sherbet and sliced apples.

Make a reservation. The ambiance is upscale but cool. Very Graham Elliot.