Welcome to Jylosophy!
May 06, 2010
Last night I attended the 4th Annual Brooklyn Uncorked at BAM [Brooklyn Academy of Music] which was a wine and food tasting event. It was co-sponsored by Edible Brooklyn Magazine, http://www.ediblebrooklyn.com Uncor,k New York, http://www.nywines.org Long ,Island Wine, http://www.liwines.com and the NYC Food Film Festival. 
The evening’s delicious food offerings were provided by local restaurants who presented a variety selections. I decided to hit the food tables first to make sure I tasted everything. The wine keeps flowing but the food tends to run out as the evening progresses at these events.
Although, I promote home cooking, I can’t help but point out the highlights of the culinary treats. I loved the gazpacho served by Watty & Meg, http://www.wattyandmeg.com It wa.s deliciously creamy with a little float of olive oil.
The Middle Eastern food of Tanoreen, http://www.tanoreen.com is the BEST I have eaten outside the Mideast. Yes, I said, BEST. You know if you’re a regular follower of the show that we’ve made several Middle Eastern dishes and even shot travel videos there. (See hummous, shakshuka, Israeli salad, and Israeli Trailer).
The ceviches served by Palo Santo, http://www.palosanto.com were dreamy.
There is an overwhelming amount of wines available across the world. We are currently creating a wine show to help you navigate your way through a wine menu and liquor store choices. The evenings wine all came from Long Island wineries. Because the climate and soil are similar there are similarities from winery to winery. Although there were many that stood out among their peers. The Syrah from Martha Clara, http://www.marthaclaravineyards.com was warm and soft and very romantic.
Being a prosecco drinker, I was thrilled by the Croteaux Vineyards, http://www.corteaux.com Crote,aux Cuvée Sparkle, made in the French Charmat style. It was not too sweet and the tiny bubbles brought out the subtle flavor of tangerine.
If you get a chance to attend one of the many events like this around your city I would definitely advise it. It’s a great value and gives you an opportunity to discover the flavors you like. The key is to be focused on what you’d like to taste and take notes or business cards, otherwise it could be very overwhelming.
February 15, 2010
As promised to the women in the audience at the Women in Social Media event I attended on February 3, 2010, here is the list of bloggers who wanted to share their craft.
Congratulations to you all for your creativity and perseverance. Keep up the good work.
@Natashaattal: http://newageofmarketingandpr.blogspot.com/
Allison: http://www.thatgirlallison.com
Amy T. Zacks: http://www.amysafternoonreading.com
Lauren K. Goodwin: http://littlelg.tumblr.com
Ali Privitera: http://threeinchheels.com
Vicki Salemi: http://www.vickisalemi.com
Kanako Shirasaki: http://proglo.tumblr.com
Meghan Butler: http://www.megsmumbo.blogspot.com
Molly Aaker: http://www.wanderingpondering.com
Melissa Davis: http://www.TheFatApplenyc.com
And the women on the panel:
Casey Carter: http://caseyculture.tumblr.com/
Alexa Hirschfeld: http://www.paperlesspost.com
Meghan Muntean: http://www.ChickRX.com
Jordan Reid: http://jordan.nonsociety.com/
Neha Chauhan: http://mysocialimpact.com/
February 04, 2010
to bring you some insight I’ve received on blogging and the future of the internet. There is an awful lot of garbage out there. Portal sites carrying the same paragraph three times and every Google ad with those words will lose favor no matter how much they pay for SEO. People are truly looking for content and the ability to enjoy immediate gratification means they can find the good stuff. The good stuff is the truth. It’s the way people really think. You get the best view of things from people who truly love what they do. This is not a profession yet. Bloggers are just beginning to enjoy compensation. But it will be. So print journalists have no fear. You will find gold.
Every corporation, product every, every person will be identified by a blog in some form or another. Having a brand that people can interact with will be the best way to sell anything. That will include using video, games, newsletters and other content. Everyone is vying for a piece of land of this Wild West show. And the strongest, the most honest, and the most creative will find that gold.
Hop on the wagon train.
My thoughts are brought to you by the panel discussion I attended by Women in Social Media. My thanks go to Neha Chauhan, Jordon Reid, Casey Carter, Meghan Muntean and Alexa Hirschfeld for their inspiration.
January 29, 2010
Haven’t we all heard that a way to a man’s [woman’s] heart is through his [her] stomach? Here’s your opportunity to see how that could work in your favor. Season Three of Cooking for Bachelors TV will feature a dating game show. In each episode three single women or men will prepare a dish to be selected as the lucky winner of a date with the bachelor.
Dishes must follow the philosophy of this website as they must be from fresh (local when possible) ingredients and must be able to be prepared in 15 minutes or less. They can be dishes that have been already prepared on one of our videos or a unique dish. Ethnic dishes are most welcome. Contestants will be required to audition and commit to the shoot in NYC in early Spring.
A unique prize will be awarded to each couple selected for a date.
For an application send an email through CONTACT US.
Good luck!
December 17, 2009
Regardless of the occasion, it’s a good idea when giving a gift that it represent both you and your gift recipient. Your friend with the contemporary furnishings might not appreciate antique teacups. Just as well, your great aunt with the full time housekeeper won’t really need that dustbuster. The same applies to food gifts.
If you’re known for your cooking, spread the joy. The young neighbor, down the hall, with a new baby might love a well-cooked casserole of sorts. The foodie in your life would appreciate gourmet items she wouldn’t buy for herself. Whatever you decide, make sure everything is included to complete the gift. For example, I once received a creme brulee torch but I have yet to use it because the gas capsule was not included.
Here are some variations of food gifts, good any time of year:
If you can cook think of something that everyone loves and that can be served immediately in case extra dishes are needed at a party or freezes well:
1. Tray of lasagna or sweet potato/jalapeno/scallion latkes
2. Baked goods (try to be more creative than holiday sugar cookies)
For foodies:
3. Basket of extra virgin olive oil, sea salt, mixed peppercorns, 100% natural vanilla beans or extract. Decorate your basket with fresh herbs for a lovely aroma.
4. Sushi making kit. Include seaweed leaves, pickled ginger, and wasabi.
For those who have everything:
5. Cooking classes are a great idea. Those who already cook might appreciate lessons with a specialty such as Thai or Indian cooking.
6. Who doesn’t love S’mores? There are hibachi kits made especially for melting those marshmallows and making that special dessert that reminds us of childhood. This is a great gift for almost anyone. Please include the marshmallows, graham crackers and a large bar of chocolate.
Be creative with your offerings and your wrapping. In this economy, it’s the little things that count the most.
Happy Holidays!
December 09, 2009
DUMBO resident Jyl Ferris is taking the Internet by storm with her how-to show for singles, “Cooking for Bachelors,” which just began its second season at cookingforbachelors.tv ... (more)
To read the entire article go to: http://www.yournabe.com/articles/2009/12/08/brooklyn/courier_frontpage_cookbach.txt
OR
http://www.nypost.com/p/news/local/brooklyn/meet_cooking_for_bachelors_Pw8YBkO9aSJshBDcNXL9QJ
November 03, 2009
This delightful restaurant, Cafez, is found on the main street in Jaffa.
This Israeli offshoot carries the name of the original location in Turkey where Cafe and Fez have been combined together to show its Turkish roots.My friend, Lauri, and I were shopping at the Shuk HaPishpishim (Flea Market) and decided to stop for lunch. This restaurant has the three most important things any establishment could have. Which is good food, great service, and a nice atmosphere. We ate a simple, yet delicious lunch.
We were treated to a lovely dessert tray of candy, brandy, lime water and Turkish coffee to finish our meal.
The shop carries hand loomed towels from Turkey.
I couldn’t resist a lovely pair of multicolored hand towels finished with tassels. Congratulations to a great formula.
October 20, 2009
I just love the market places in the Middle East. They are filled with delightful sounds, smells and sights. Each vendor specializes in a specific group of products. Some of those are herbs, spices, bread, vegetables, fruits, olives, candy, nuts, halvah (a Middle Eastern confection made from sesame seeds), flowers, fish, cheese, poultry. Well, you get the idea. There isn’t anything you can’t find at “The Shuk.” There is one in all the major cities in Israel. It’s a way of life for many Israelis and the best place to get the freshest ingredients. Although modern supermarkets and neighborhood “merkolets” (bodegas) are also common. We spent a great deal of time shooting our video at the shuk while exploring the bountiful offerings available. You can watch me walk through, interpret Hebrew and enjoy several things I have never eaten before. Here is a delicious preview of what will be on the video. Stay tuned for its debut.
This is prime season for the pomegranate which is a biblical fruit. 
It is said that there are as many seeds in the pomagranate as their are mitzvahs (blessings) which is 613. Do you want to count?
My favorite. Fresh herbs.
There are some unusual spice blends found here.
As beautiful as they are tasty.
Fungi vendor.
Who knew cabbage and potatoes could look so enticing?
Fresh water and salt water fish (the salmon is not local).
Israeli shellfish.
Sweets from nuts, honey and filo.
Who can make the sunrise?
Traditional halvah and jellied sweets.
October 06, 2009
We had a wonderful shoot in Tel Aviv yesterday. Cooking for Bachelors is taking the show on the road. Because Israel has such diverse climate and terrain, and sits on both fresh and sea water there is an amazing variety of produce and seafood. The people come from all over the world so the culture is equally as diverse. This yields a vast amount of options for styles of food. Typical Israeli cuisine consists of hummous, falaffel, shwarma, grilled meats and poultry, schnitzel (chicken cutlets) and lots of salads and dairy. But dishes are a blend of East meets West. And now you can find Pan Asian, Sushi, Mexican, Italian, BBQ and fast food.
I must apologize for not having more photos. I have been archiving everything here but having internet issues. As soon as I get back to the kitchen studio I’ll upload them. Stay tuned for photos and videos.
Shalom from Tel Aviv
October 02, 2009
This unique restaurant stands out among the Pan Asian establishments around the world. I had the privilege of speaking with the chef, Avi Conforti, about his menu and the authentic ingredients used in his dishes. 
I really think that makes a huge difference when preparing regional dishes. I had found that although there have been many creative chefs in Israel who prepare food of various origins but it had always all tasted the same. Chef Conforti goes to great lengths to have ingredients such as holy basil and lemongrass grown for him. The menu features many sushi and sashimi dishes featuring fish flown from all over the world. I ate a wonderful tuna pizza with a crispy Indian bread, tuna, a spicy dressing and radish sprouts.
Popcorn shrimp. 
And my entree was made by the chef himself which was a sea bass with a chili sauce. It was amazing. The freshest fish sat in a chili sauce topped with shreaded, crispy chili. It was hot and delicious. 
My dessert was also chosen by the chef which was a peach sorbet with yogurt, fresh peaches, honey, mint, with a crispy, crunchy topping. That dessert is pretty similar to the one I made in the upcoming The Great Impression breakfast. If you visit Israel, Zepra is a must. www.zepra.co.il
October 02, 2009
Every picture tells a story.
September 30, 2009
Here I am in one of my favorite cities, Tel Aviv, Israel. This is my second home. I lived here many years ago and have been back about 28 times since. Since Israel is a free and open country it houses immigrants from all parts of the world. That brings a variety of rich culture especially food. My first night here I joined old and dear friends at an Italian restaurant named Ernesto’s on Ben Yehuda Street. We all dined on pastas. Luckily everyone chose something different so I got to taste from everyone’s plate. I ate a rich and yummy spaghetti carbonara. It’s traditionally made with pancetta, smoked Italian ham. However, last night’s dish was made with a delicious smoked duck breast. My friend across the table shared his lasagna which was as good as any I’ve eaten in a restaurant. Watch for the upcoming Bolognese video. I use that rich, meaty sauce in my lasagna and I’ll show you how easy it is to make it at home.
Delicious cocktails made with American Fruits Sour Cherry.
Molten chocolate cake filled with warm caramel. Yummy!
Dining guide to teh healthiest, most sustainable NYC restaurants.
Flavored bitters. The new and fresh product on the block.
Hot dogs with brussel sprout slaw.
Hudson Whiskey and other ingredients to make the new whiskey sour. It’s back!
Karma Tequila. Is that redundant? Right now they manufacture blanco. Reposado and añejo to come.
Lovely rum cocktails with edible flowers. (I love eating flowers. Something so delicate about them.)
Okinawa Restaurant
The most tender fried calamari I have ever eaten. This was served with both an aioli and a soy based sauce.
My favorite, yellowtail/scallion hand roll.
Salmon sushi and eel sushi.
Chef’s choice.
Lamb appetiser, slow cooked in Near East spices, served with Israeli couscous.
Seafood paella with shrimp, scallops and calamari all from Israel.
Filet mignon pan seared then cooked on an outdoor wood-fired grill.
Jyl tosses the salad. The gloves made it so easy.
Lamb entree cooked with beans, served with pita. This is Chamudi’s mother’s traditional Arab dish.