Bobo Log

For those who just couldn’t make it to LA for the awards this year.

Call 212 488 2626 to make a reservation.

Thanks to our friend Matt Albiani for the lovely shout out, and congrats to Mr. Porter on your gorgeous new site!

- Katrine

Come join us for our annual Oscar Party, Sunday February 27th.
Red carpet cocktail reception from 7 pm
Dinner and screening from 8pm
Attire: Glamorous

Please call us at 212 488 2626 to make a booking
…and start catching up on all those nominated movies before it’s too late.

- Katrine

Our Winter Newsletter went out this week and if you’re sad to have missed it, here it is! If you’d like to receive our newsletters in the future, please just email us at hello@bobonyc.com with the subject line Newsletter and we’ll make sure to add you to our mailing list.

- Katrine

Don’t we all like to share a sweet treat with that special someone after a great meal? There is nothing like whipping up a batch of whoopie, or letting us here at bobo do it for you. Happy Valentines Day!

Making Whoopie Pies

2 1/2 Cups AP flour
1 Cup Sugar
2 Eggs
1/2 Tsp Baking Soda
1 1/4 Tsp Cream of Tartar
1 Cup Milk
2/3 Cup Butter
1/2 Cup Cocoa Powder
1 Tsp Vanilla
1/2 tsp Salt

Filling

1 Cup Heavy cream
1 Tsp Vanilla
2 Tbls Sugar

- Preheat your oven to 350°.
- Whip heavy cream with vanilla and sugar to a stiff peak and refrigerate.
- Sift dry ingredients together in a medium bowl and set aside.
- Combine butter, sugar and vanilla in a stand mixer until light and fluffy.
- Incorporate eggs one at a time. Be sure to scrape down your bowl!
- Slowly add your flour and then your liquid.
- On a baking sheet lined with baking paper scoop out your wet dough and form it into 1“ balls (it is helpful to wet your hands).
- Bake for ten minutes to a dull sheen.

When cool it’s time to fill and enjoy!

- Emily

Despite some brutal weather recently, brunch has been super busy. We’re flattered that so many guests choose to spend their precious weekend hours with us. For those who haven’t yet made it by, here’s our menu. Hooray it’s Friday! We hope to see many of you over the weekend.

- Katrine

For those joining us for a decadent dinner on Monday, here is the much anticipated Valentines Day Dinner Menu. You’ve done well to plan ahead as the restaurant was fully booked well in advance. For those of you looking for a more casual evening, or to escape the pressure of V-day, we’re having a party in the den from 10pm to 2am.

This week bobo is proud to participate in the Eat for Kids initiative benefiting Wellness in the Schools - a non-profit organization working to inspire healthy eating, environmental awareness and fitness as a way of life for kids in NYC Public Schools. They create events such as Cook for Kids, Green for Kids and Coach for Kids. Look for a little slip along with your check at bobo this week and we’ll just add your donation to your bill. You’ll be helping to create healthier places in which to learn. Donations are tax and tip free. Easy!

It’s still very much winter and at this pace it looks like it is here to stay. So, even though the local farms are slowing down, there are still fresh, local ingredients on our menu. The bobo winter menu is full of warming, comforting dishes; including the Celeriac Risotto, Stewed Lamb, Braised Beef and Sweet Potato Gratin.

- Katrine

Guacamole
4 avocados, diced
1 red onion, minced
2T chopped cilantro
Juice of 2 limes
2t salt
1/4 t ground cumin
1 red chile, minced (leave seeds in for spicy, remove for mild)
-mix ‘em all in a bowl and serve with chips

bobo Family Meal Wing Sauce (coats 20 wings)
3T sriracha (a 6 second squeeze)
2T maple syrup
1t soy sauce
2T dijon mustard
1T balsamic vinegar
-whisk together and toss with the wings in a bowl
*No butter, but you won’t miss it. Oven roast the wings for a ‘healthier’ alternative.

Thousand Island Dressing (for your best Hoagie)
1 cup mayonnaise
1/4 cup ketchup
2T minced celery
2T minced shallot
1T prepared horseradish
5-10 dashes Tabasco
-whisk it up and put on your favorite hoagie or corned beef/pastrami sandwich

‘Easy’ St.Louis Style Toasted Ravioli (makes 20 ravs)
1/2 lb of each ground beef, pork and veal
1t chili flake, 1/2 t fround fennel seed, 2t salt
-mix meat with the spices
40 square wonton wrappers
2 eggs (beaten with a touch of water)
3 cups breadcrumbs
1/2 cup grated parmesan
3 cups of you favorite marinara
-lay one wonton on a flat, dry surface
-spoon about 1 oz of meat in the center
-using a brush (or finger) apply water around the edge of the wonton
-place another wonton on top, press the edges shut and repeat
-once the ravioli are made, coat each with the egg wash, and coat with the breadcrumbs and repeat
-fry the ravs at 350º in canola oil ‘til golden brown
-sprinkle with parmesan and serve with warm marinara