Epoch Taste 10-14-2016 by Epoch Taste

COURTESY OF TAHOE SOUTH

D1 October 14–20, 2016

Breakfast at

Harry & Ida’s on D8

www.EpochTaste.com

The view of Lake Tahoe from Heavenly Mountain Resort.

Hitting the

With seven ski resorts, the choice is yours

Slopes

at Lake Tahoe

By Valentin Schmid | Epoch Times Staff

AKE TAHOE, Calif.—What we East Coasters lack in natural endowment for skiing and snowboarding, we make up for in enthusiasm. Ice skiing on man-made snow at Hunter and Windham? No problem. Driving five hours to Vermont to ride a 4,400-foot “mountain”? We do that. We also spend a lot of money flying to the usual destinations—Aspen, Park City, and Whistler. Here’s what most people don’t know: There is another, more intriguing alternative for highquality skiing, in a state usually associated with surfing—California. Edwin Matskovich of New York City is ahead of the curve. “I came here in December and spent the whole winter here at Lake Tahoe,” he said, from the chairlift at Heavenly Mountain Resort earlier this year. He has an arrangement with his business

TOP RESORTS Inside

Mount Rose stands 10,800 feet tall. See resort and snow stats on D3. COURTESY OF THE RITZ-CARLTON

partners that allows him to work remotely from South Lake Tahoe for a couple of months every winter. He has been to Aspen but chooses instead to spend his time at Tahoe, where he can ride at seven resorts that together oﬀer more than 500 trails around the lake. All of the resorts are within an hour’s driving distance of each other, depending on where you start, and all their peaks stand at least twice as tall as Killington in Vermont, with Mt. Rose being the tallest at 10,800 feet. In terms of snow, Tahoe comfortably competes with Colorado and even Washington’s record-breaking Mt. Baker. At the end of last season in April, Tahoe Donner had a summit depth of 175 inches, ranking it in the nation’s top five.

See Tahoe on D2

T R AV E LS

An analysis of Lake Tahoe’s resorts by our business editor, Valentin Schmid.

Pulled Pork Sandwich at the Backyard Bar & BBQ, located at The Ritz-Carlton, Lake Tahoe.

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October 14–20, 2016 www.EpochTaste.com COURTESY OF TAHOE SOUTH

Hitting the Slopes

at Lake Tahoe

Tahoe continued from D1 John Wilkins, from Lake Placid, New York, said: “I fell in love with the mountains here at Tahoe when I first came here for a United States Ski and Snowboard Association competition when I was 13 years old.” He attended Sierra Nevada College and now works for the The Ritz-Carlton, Lake Tahoe. But what about the rest of us who can’t spend four months working remotely in Tahoe or get a job at The Ritz-Carlton? Is it worth going all the way to California to ski down Heavenly, with its magnificent views of Lake Tahoe, if you only have a couple of days or a week of vacation time?

For New Yorkers, JetBlue solved this problem in May last year by introducing a direct flight from John F. Kennedy airport to Reno, Nevada, which costs as little as $240 and takes 6.5 hours. This is only a little longer than driving to Vermont or flying to Salt Lake City. We all like JetBlue’s terminal at JFK the best, and the Reno airport is small, new, and not very crowded. From there, pick up your rental car and enjoy a scenic drive through the Sierra Nevada to get to any destination at Lake Tahoe in less than two hours. South Lake Tahoe So given all these options, where should you

While you enjoy the view of the sunrise over the valley with the first espresso in your room, the staff have already prepared your skis and boots.

CO U

RT E

SY OF THE RITZ- CA

ON RLT

Warm up with a hot drink at Café Blue, at The Ritz-Carlton.

Emerald Bay, go? That depends on your preference. Lake Tahoe. Do you like a more flexible, do-it-yourself journey? Then head for South Lake Tahoe and stay in a classy motel-style accommodation, like the recently refurbished The Coachman Hotel, which offers good value for money near Heavenly Mountain Resort. Visitors from the Bay Area also recommended the Fireside Lodge, a bed and breakfast offering log-cabin style accommodations. If you like campDon’t leave ing, the lakeside Camp Richardson without sampling Resort & Marina is a good option. the beers at The South Lake slopes have much the Cold Water to offer. Two French visitors (one Brewery & Grill. who flew in from Los Angeles, the other one from Mexico City) commented favorably on the skiing at both the Sierra at Tahoe and Heavenly Mountain resorts, even when compared to the French Alps. Sierra has beginner slopes and two nice terrain parks. Heavenly has advanced trails with impeccably groomed slopes, a great view of the lake, and some variable off-piste terrain, if conditions permit. In terms of après-ski, South Lake Tahoe has a great deal of variety. Enjoy craft cocktails and Mexican cuisine at Azul Latin Kitchen, right at the bottom of the Heavenly resort gondola, or get a few happy hour drinks at the Sierra Pub & Deli after hitting the nearby slopes. And if you’re in the mood for something extra, watch a magic show after dinner at The Loft theater and lounge, or have a few pints at McP’s Irish Pub. Both places are open until 2 a.m. For a more formal dining experience, Beacon Bar & Grill at Camp Richardson, on the south shore, sports an amazing view of the lake and offers excellent food—think oysters Rockefeller and grilled lamb lollipops—and live music. And don’t leave without sampling beers brewed right in Tahoe at the Cold Water Brewery & Grill, close to the city center. Debbie Brown, who founded and built the brewery and restaurant from scratch, said she brewed 101,000 gallons of beer in 2015. Businesses like Cold Water Brewery and the Sierra at Tahoe ski resort are privately owned and operated, giving them an independent feel and unique style that many

COURTESY OF TAHOE SOUTH

Riding on the groomed slopes at Kirkwood Mountain Resort.

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October 14–20, 2016 www.EpochTaste.com SHUTTERSTOCK (ALL ILLUSTRATIONS); VALENTIN SCHMID/EPOCH TIMES

Summit Snow Depth (in inches)*

Number of Trails

Summit Elevation (in feet)

Mount Rose Summit SkiRose.com

125

10,800

Heavenly SkiHeavenly.com

10,000

Kirkwood Kirkwood.com

9,800

Squaw Valley SquawAlpine.com

137

197

9,000

Sierra at Tahoe SierraAtTahoe.com

122

8,800

Northstar NorthstarCalifornia.com

8,600

Sugar Bowl SugarBowl.com

157

103

8,400

Homewood Mountain SkiHomewood.com

114

7,900

COURTESY OF THE RITZ-CARLTON

TOP RESORTS

The Margherita, with mozzarella, crushed tomato, basil, and olive oil.

Pizza fresh out of the oven at Manzanita, at The Ritz-Carlton.

Manzanita focuses on seasonal ingredients, with an artful presentation.

*Snow stats as of April 2016

visitors appreciate. One couple from California, who spent the weekend at Lake Tahoe as a gift from their son for their 38th wedding anniversary, said they preferred the smaller, private, independent experience over a five-star resort, even if it means driving 20 to 30 minutes from each hotel to one of the ski resorts. Resort Feeling If you prefer a resort-like vacation, the next step up is the Village at Northstar. The small village of time shares and rental condominiums offers stylish accommodations, as well as all amenities within walking distance. Grab a quick coffee and breakfast at Starbucks, and be at the top of one of the mountain’s three lifts 15 minutes later. Northstar also has a great view of the lake, groomed slopes for every skill level, and some nice, mellow tree runs that are neither too steep nor too dense. George, who retired to the north shore of Lake Tahoe, skied almost 90 days this past season. At over 80 years old, he cannot get enough of those runs. Local resident Wilkins spends most of his time in one of the three world-class terrain parks. Like everybody, he does this at his own peril, as he tore the cruciate ligaments in his knee when he landed flat on the ground after taking off from a 50-foot jump. “It comes with the sport,” he said laconically. What also comes with the sport is hearty mountain cuisine, which can be found at the Zephyr Lodge (with burgers and build-yourown Asian bowls) and The Summit Deck & Grille (known for its smoked barbecue), which are both a bit pricier than the Mexican spots at Sierra but do offer better views. At night, have a filet mignon and a beer at the farm-to-fork restaurant Tavern 6330’, then grab more beers and watch the game at TC’s Pub, if you don’t mind missing the first tracks in the morning. If that’s not enough action, you can go ice skating or take private lessons at the skiing or snowboarding academies. All the amenities are right at your fingertips. The same is true for equipment rental—which you can preorder online—as well as tuning services and an array of shopping options.

WHERE TO EAT AND DRINK South Lake

Azul Latin Kitchen AzulLatinKitchen.com California Burger Co. CaBurgerCo.com Cold Water Brewery TahoeColdWaterBrewery.com McP’s Taphouse Grill Facebook @McPsTaphouseTahoe Samurai Sushi SushiTahoe.com The Beacon Bar & Grill ept.ms/BeaconBarGrill The Loft TheLoftTahoe.com

WE’RE MORE THAN MEATS THE PLATE MIDTOWN 551 Fifth Avenue 212.972.3315

WORLD TRADE CENTER 136 Washington Street 212.608.0171

HACKENSACK One Riverside Square 201.487.1303

GREAT NECK 777 Northern Boulevard 516.498.2950

WHITE PLAINS 9 Maple Avenue 914.683.6101

MORTONS.COM

The Village at Northstar Manzanita ManzanitaLakeTahoe.com The Summit Deck & Grille ept.ms/NorthstarRestaurants Tavern 6330’ ept.ms/Tavern6330 Zephyr Lodge ept.ms/NorthstarRestaurants

TOP 10 INDIAN

RESTAURANTS in NYC, 2015 - ZAGAT

WHERE TO STAY Camp Richardson CampRichardson.com The Coachman Hotel CoachmanHotel.com Fireside Lodge TahoeFiresideLodge.com The Village at Northstar NorthstarCalifornia.com The Ritz-Carlton, Lake Tahoe RitzCarlton.com

HOST YOUR NEXT SOCIAL EVENT

COURTESY OF THE COACHMAN HOTEL

at Awadh

See Tahoe on D6 The newly renovated Coachman Hotel. COURTESY OF TAHOE SOUTH

Whether for Thanksgiving, an office party, birthday, or a wedding/reception, for your next event we will offer you years of experience, creative vision and flawless organization to tailor your event to your needs and budget. We offer a variety of packages and options for large groups or events, and also offer full restaurant buyout options.

Unique Indian Cuisine, Full bar, extensive wine & cocktail selections

Although an occasional dum pukht (slow cooking over fire)-dish can be found at other New York restaurants, Awadh is the only one highlighting this century-old Indian cuisine and techniques of the Lucknow region in northern India.

Contact us today and speak to our event coordinator. 2588 Broadway, NYC • 646-861-3604 www.AwadhNYC.com The Borges family offers sleigh rides.

@EpochTaste

October 14–20, 2016 www.EpochTaste.com DAVE KATZ

LET US EAT LOCAL The tasting benefit Let Us Eat Local will bring together more than 40 chefs and leaders of the farm-to-table movement, in support of Just Food. The nonprofit organization runs over 200 projects, such as community-supported agriculture groups, farmers markets, and farm-to-food pantry initiatives in New York City, and also works to empower community leaders to change the food system. Participants include Blue Hill, Gramercy Tavern, Nourish Kitchen + Table, Riverpark, and Rouge Tomate Chelsea, among others. $225 per person.

FOOD FILM FESTIVAL The 10th annual Food Film Festival will screen independent food films, accompanied by dishes featured in the films. Opening night will showcase the best food films from the past decade, with bites from Dirt Candy, The Brooklyn Star, Max & Mina’s Ice Cream, and Finissimo Mandorlato from Italy. The festival benefits the Billion Oyster Project and other nonprofits. $75 to $125 per event. Thursday, Oct. 20–Saturday, Oct. 23 AMC Empire 25 234 W. 42nd St. (between Seventh & Eighth avenues) TheFoodFilmFestival.com

Tuesday, Nov. 1 7:30 p.m.–10 p.m. Metropolitan Pavilion 125 W. 18th St. (between Sixth & Seventh avenues) JustFood.org/events

Last year’s Let Us Eat Local.

COURTESY OF THE INSTITUTE OF CULINARY EDUCATION

HEALTHY COOKING CLASSES The Institute of Culinary Education is offering health-themed cooking classes this fall and winter, including “All-Natural Diabetes Cooking,” “Turmeric: The Golden Seasoning,” “Probiotics and Prebiotics,” and “Cooking for Fitness,” as well as many classes on vegan cooking (“Vegan Thanksgiving,” “Healthy Vegan Desserts,” among others). Prices vary.

Healththemed cooking classes, like “Vegan Thanksgiving,” will be offered at the Institute of Culinary Education.

Institute of Culinary Education 225 Liberty St., Third Floor (at West Street) Recreational.ice.edu

COURTESY OF URBANI

ALBA WHITE TRUFFLE FESTIVAL

The fourth annual Super Chefs event benefits Change for Kids, a nonprofit organization that helps low-income elementary school children in New York City. Participating chefs featuring their dishes include Missy Robbins (Lilia), Hillary Sterling (Vic’s), Shane McBride (Balthazar), Jehangir Mehta (Graffiti), Aliyyah Baylor (Make My Cake), and more. Chef Marc Murphy (Landmarc, Ditch Plains) will craft a dish for VIP guests. $275 for general admission.

Prunotto Wines, a Piedmont-based winery with 26 generations of winemaking experience, and Urbani Truffles, the world’s leading purveyor of truffles, will present the first New York City Alba White Truffle festival. Celebrating a similar festival held in the Piedmont region of Italy every fall, the weeklong event will showcase Prunotto wines paired with Urbani truffle-based dishes at a variety of restaurants, including Ai Fiori, Don Antonio, Giovanni Rana, and Risotteria Melotti. Saturday, Nov. 5–Saturday, Nov. 12 At participating restaurants Promotions.WineMag.com/trufflefest

BENEFIT FOR CHANGE FOR KIDS

Thursday, Nov. 3, 7:30 p.m.–10:30 p.m. The Lighthouse at Chelsea Piers Pier 61, Chelsea Piers 21st Street & West Side Highway ChangeForKids.org

Prunotto’s vineyards in Bussia, in the Piedmont region of Italy.

WHISKYFEST To find and taste a variety of whiskeys all in one room—from single malt and blended scotch to bourbon and rye—head over to the 19th annual WhiskyFest. More than 350 whiskeys will be represented, with staff from the distilleries on hand to answer questions. $275 per person. Tuesday, Nov. 1 6:30 p.m.–9:30 p.m. New York Marriott Marquis 1535 Broadway (between 45th & 46th streets) WhiskyAdvocate.com

COURTESY OF LADYBIRD

We, at Hatsuhana, realize that it is rare to find a “no gimmicks, no frills” approach to sushi. Sushi is a conceptually simple cuisine. Ironically, its simplicity also makes it complicated. Hatsuhana salutes the centuries-old methods used by prominent sushi restaurants and chefs in Japan. P H O T O S : E DWA R D D A I

Obsessive Attention to Detail T

he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus exclusively on sushi cuisine.

212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btwn. Madison & Fifth Ave.)

Nearly four decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like!

Ladybird.

CHANGING OF THE CHEFS To add more excitement and inspiration for Ravi DeRossi’s team and guests, the restaurateur of Mother of Pearl, Bergen Hill, and Death & Company is shaking things up by rotating chefs between his restaurants. In the first rotation, Tony Mongeluzzi and Steve Pereyda, currently at Bergen Hill, are launching a new menu at Avant Garden. Jamell Williams will take over at Ladybird. In addition, Josh Moore will launch a new menu at Mother of Pearl, including a new veggie burger that includes toasted bulgur wheat, jasmine rice, tomatillos, toasted pumpkin seeds, ground chickpeas, and Korean chili paste, topped with charred pineapple and pickled jalapeños, and served with a guajillo-lime mayo ($15). Avant Garden 130 E. Seventh St. (at Avenue A) AvantGardenNYC.com Ladybird 127 MacDougal St. (between West Third & West Fourth streets) LadybirdNY.com Mother of Pearl 95 Ave. A (at Sixth Street) MotherOfPearlNYC.com

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October 14–20, 2016 www.EpochTaste.com COURTESY OF ODDFELLOWS

ODDFELLOWS PASSPORT PROGRAM

COURTESY OF ODDFELLOWS

The Oddpocket sandwich, a collaboration between OddFellows and Babu Ji, made with Saffron and Cardamon Kulfi ice cream, Punjabi biscuit, rose jam, and pistachios in a toasted brioche bun.

Both OddFellows Ice Cream Co. locations are featuring unique flavors through a new passport program. Each month, ice cream lovers can fill their OddFellows passport with stamps from a different continent to win prizes. The tour begins this month with a collaboration with Babu Ji that features an Oddpocket sandwich made with Saffron and Cardamon Kulfi ice cream, Punjabi biscuit, rose jam, and pistachios in a toasted brioche bun. In addition, chef Sam Mason has created complementary treats from across Asia, with flavors such as Vietnamese coffee cake, duck sausage, jackfruit sorbet, and salted coconut sticky rice; and toppings like puffed wild rice, fortune cookie crunch, rice pearls, nori caramel, and ginger caramel. Specialty items include sake ice pops, Vietnamese coffee milkshakes, ice cream floats with Indian sodas including Thums Up Cola or Limca, and more. Prizes range from a free scoop and an OddFellows t-shirt (for 2 stamps from each continent) to an all-you-can-eat, BYOB ice cream party at OddFellows for 25 friends (for 8 stamps from each continent). Those who earn 60 stamps between October and February can earn a t-shirt, a $50 gift card, an all-you-can-eat party, and entry into a lottery for a free lifetime supply of OddFellows ice cream. Through February 2017 OddFellows Ice Cream Co. 75 E. Fourth St. (between Bowery & Second Avenue) 175 Kent Ave. (between North Third & North Fourth streets), Williamsburg, Brooklyn OddFellowsNYC.com

Ice cream floats made with Thums Up Cola, an Indian soda.

Authentic Japanese

ASIA COLADNER

BURGER SPECIAL AT SCHNIPPERS

GMO FREE

With the opening of its fifth restaurant in Tribeca, Schnippers is offering the Brie Happy TriBeCa burger, exclusive to the new location. It’s made with Creekstone Farms beef, melted brie cheese, flame-grilled plum tomatoes, red onion, and herb mayo ($8.50). Schnippers 120 Church St. (between Park Place & Murray Street) Schnippers.com

When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.

Momokawa Prix Fixe Menu Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)

• Dessert

$48/per person A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)

Momokawa

Brie Happy TriBeCa burger.

157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com

2nd Location

EUREKA AT KAVA Seventeen-year-old chef Flynn McGarry has taken residence in the West Village through December and for the first time will be serving his food in a casual, accessible setting. His daytime menu at the Kava Cafe includes pastries, salads, toasts, and sandwiches. And on Oct. 18, McGarry will launch Eureka at Kava, a chef’s counter where he will host a 16-course tasting menu for dinner. $160 per person, with two seatings. Through December Kava Cafe 803 Washington St. (between Horatio & Gansevoort streets) EurekaNYC.com

CHLOE HORSEMAN

YUMMY BUTTER COOKIES Makes 10 dozen cookies My wife Lisa loves to bake, especially at Christmas when she gets together with her mother Josephine to make a huge assortment of beautiful cookies. They always make these simple butter cookies. One of their main attractions is that the kids in the family can get involved rolling the dough into balls. In fact, we call these “yummy cookies” because of a family story. When our son Joseph was about two, he was “helping” Lisa make the cookies when she noticed that the dough was disappearing. Of course, Joey had been eating the raw dough. His verdict? “It was yummy!”.

Kava x Eureka BLT Sandwich.

Roasted Squash with fried egg toast.

CANAL STREET MARKET Canal Street Market, a 12,000-square-foot multivendor space, has just opened its retail side with over 27 artists and brands. On Nov. 1, a curated food hall is set to open with vendors like Davey’s Ice Cream; Boba Guys, a milk tea bar; Joy Luck Dim Sum; Yori Nori, a Korean concept from the owners of Korilla and Mokbar; and Dessert Lab, which invites New York City-based chefs to host new dessert concepts. 265 Canal St. (between Lafayette Street & Broadway) CanalStreet.market

• 1 pound (4 sticks) unsalted butter, at room temperature • 1¼ cups sugar • 6 large egg yolks • 2 teaspoons vanilla extract • 5 cups all-purpose flour • 1 teaspoon baking powder • One 4-ounce container red or green candied cherries, cut into ½-inch pieces 1. Using an electric mixer on high speed, beat the butter and sugar together until light in color and texture, about 3 minutes. One at a time, beat in the egg yolks, followed by the vanilla. Whisk the flour and baking powder together. With the mixer on low speed, gradually add the flour mixture and mix to make a stiff dough. Gather up the dough into a thick disk. Wrap in plastic wrap and refrigerate to chill and firm slightly, at least 2 and up to 8 hours. 2. Position racks in the top third and center of

Compiled by Channaly Philipp/Epoch Times Staff

the oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper.

Recipe from Patsy’s Italian Restaurant. Our only location 236 W. 56th St. 212-247-3491 www.patsys.com

3. Using a rounded teaspoon for each cookie, roll the dough between your palms into 1-inch balls. Place the balls about 1 inch apart on the baking sheets. Press a cherry piece in the center of each cookie.

4. Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies are very lightly browned, 15 to 18 minutes. Let cool on the sheets for 3 minutes, then transfer to wire cooling racks to cool completely. (The cookies can be stored in an airtight container at room temperature for up to 1 week.). This recipe can be found on page 185 of my new cookbook “Patsy’s Italian Family Cookbook.” A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant and love classic Italian dishes.

✁

@EpochTaste

October 14–20, 2016

Hitting the Slopes

www.EpochTaste.com ALL PHOTOS COURTESY OF THE RITZ-CARLTON

This is where to do après-ski in style.

at Lake Tahoe

Tahoe continued from D3 Top of the Range If you want the most inclusive option and have the budget, The Ritz-Carlton, Lake Tahoe, right on the Northstar slopes, is highly recommended. Located just above the first gondola that comes up from the Village, the resort offers everything and does everything for you. While you enjoy the view of the sunrise over the valley with the first espresso in your room, the staff have already prepared your skis and boots, waiting to be picked up right at the slopes. The Ritz-Carlton also has its own rental and tuning shop, offering the same necessities as The Village, which you can reach via a short gondola ride. But before you ski down a couple of feet to the chairlift that takes you right to the top of Northstar, you can have another coffee and a snack on the property at Café Blue or a hearty breakfast at Manzanita, the resort’s

signature restaurant. When you’re done for the day, the staff takes care of your equipment while you go down to the spa to relax in the hot tub, steam room, sauna, or outdoor heated pool. Top it off with an excellent massage to be extra fit for the next day. For dinner, head back to Manzanita, which features indoor and outdoor dining, with a focus on seasonal ingredients—from an indulgent torchon of foie gras from La Belle farms served with curried Asian pear and Sauternes gelée, to the Durham Ranch bone marrow crusted filet mignon with black trumpet mushroom and béarnaise sauce. Afterward, you can go down to the Village to party, or for a quieter night, opt for room service and enjoy a glass of wine and a movie in your room. As with the skiing at Tahoe, the choice is yours.

The stone fireplace is the focal point of the Living Room at The RitzCarlton.

This trip was arranged by Visit California. For more information, see VisitCalifornia.com

Pure Peruvian Cuisine

The gondola at The RitzCarlton.

Openings around NYC COURTESY OF SAHIB

Ceviche, Our signature dish

Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink

Live Entertainment 7pm-10pm, every Friday

718-224-8505 • 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com

CASTILIAN SPANISH CUISINE

at el Pote

Sahib Sahib, the newest restaurant from Michelinstarred chef Hemant Mathur, has opened to offer cuisine in the Kashmiri wazwan tradition, a multicourse meal focused on meat dishes. The menu is divided into the following sections: Chicken, Lamb & Goat, Fisherwoman’s Catch, and Vegetarian. Examples of dishes include Rista, Kashmir-style lamb meatballs in saffron gravy, and Sahib Dal, the restaurant’s signature black lentils coated in fresh herbs. Classic and creative takes on naan are offered, including chili cheese and sweet potato. Open daily for lunch from noon and for dinner from 5 p.m.

104 Lexington Ave. (between East 27th & East 28th streets) Rose Hill 646-590-0994 SahibNY.com

Mew Men The Hand Hospitality Group (Izakaya Mew, Her Name is Han, Atoboy) is opening a 39-seat ramen restaurant in the West Village. The menu features five types of ramen, all made without the addition of MSG: the signature Shoyu-Chintan, topped with pork chashu, chicken chashu, scallions, and marinated snow peas; the salty and creamy Shio-Paitan, available in a chicken or seafood broth; the spicy KaraShoyu; the soup-less Maze-Men Truffle, warm noodles tossed in truffle oil; and the Veggie-Tantan made with three types of miso. The culinary director is Hiroshi Hiraoka, who worked at Ippudo in Japan for 12 years and opened his own ramen shop, Q-Ramen, in Sapporo City. Instead of using traditional pork bone broth, Hiraoka makes use of chicken broth made from locally sourced chickens. Mew Men also offers some small dishes including Kara Age, with chicken that’s been marinated for over 24 hours, then rolled in cornflakes, deepfried, and served with an onion sauce. Open Tuesday through Sunday for lunch from 11:30 a.m. to 3 p.m. and for dinner from 5:30 p.m.

7 Cornelia St. (near West Fourth Street) West Village 212-727-1050 MewMenNYC.com

COURTESY OF PROVA

Hearty, Wholesome Food from Old Spain

Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops

718 2nd Ave @ 38th St. www.elPote.com 212.889.6680

RoundHouse Located in Balsley Park, RoundHouse offers a mashup of Asian and Mexican street fare. The Hell’s Kitchen kiosk, which had been vacant for three years, offers dishes such as the tuna poke taco, with tuna tartare, avocado crema, sesame seeds, and crispy shallots; the Korean-accented pork taco with gochujang; the short rib burrito with avocado crema and chili oil; and a vegan mushroom burrito, inspired by the flavors of a banh mi sandwich. RoundHouse is a project of restaurateur Emanuel Kaliontzakis, owner of Kilo in Hell’s Kitchen, and Kilo chef Joel Jester. Seasonal outdoor seating is available. Open daily from 11 a.m. until park closing.

In Balsley Park 866 Ninth Ave. (at West 57th Street) Hell’s Kitchen 646-764-5983 RoundHouseNYC.com

Compiled by Channaly Philipp/Epoch Times Staff

Prova Pizzabar Drawing from her Neapolitan background, food personality and restaurateur Donatella Arpaia has opened Prova Pizzabar, teaming up with master pizzaiolo Giuseppe Manco to offer a square pizza, made by using polselli flour and a three-day dough proofing process. Prova is the latest concept on the dining concourse at Grand Central Terminal. The menu also offers pastas, salads, strombolis, sandwiches made with focaccia, and dessert. Prova Pizzabar is the only venue on the lower level of the dining concourse to have a full liquor license; wines and cocktails can be packaged to go. Open daily from 11 a.m.

Grand Central Terminal, Lower Concourse 89 E. 42nd St. 212-972-0385 ProvaPizzaBar.com

@EpochTaste

October 14–20, 2016 www.EpochTaste.com

OT O/ M

AT T

RECIPE

ME AD

ROASTED CAULIFLOWER AND GREENS SOUP WITH CHEESY RYE TOASTS Prep & Cooking Time: 1 hour (35 minutes active) Servings: 4 • 1 head cauliflower (about 2 1/2 pounds) • 3 tablespoons plus 2 teaspoons extravirgin olive oil, divided • Kosher salt • 1 cup sliced yellow onion • 2 teaspoons minced garlic • 1 medium Yukon Gold potato (about 3 to 4 ounces), thinly sliced • 3 cups low-sodium chicken or vegetable broth • 2 cups water • 5 ounces baby greens (such as kale, spinach, arugula, mustard, or a mix) • 1 tablespoon lemon juice • Ground black pepper • 4 slices rye bread • 1 ounce grated Parmesan cheese

DIRECTIONS

Ditch the Dairy to Make the Most Flavorful, Creamy Soup By Sara Moulton This time of year, with the weather getting colder, I love to serve soup for supper. It’s an easy sell at my house, where The Husband is a soup-aholic. But with a soup this good, I firmly believe you can sell it to anyone. The trick is to amp up the flavor, vary the texture, and make it substantial. Here I started by roasting—not boiling— the cauliflower. Roasting eliminates excess water, brings the natural sugars to the fore, and concentrates the flavors (adding some nuttiness in the process). Next, I make sure not to obscure the cauliflower’s flavor with too many other ingredients. Yes, there is

onion and garlic, but they play only supporting roles. Likewise, the stock, diluted with water, is designed not to overwhelm. The greens—because they’re not pureed and not added until the very end—pack a satisfying little punch of their own without compromising the cauliflower taste. You may notice there’s no dairy in this recipe. While it’s true that dairy adds luxuriousness to a soup’s texture, it also tends to blot out flavor, particularly delicate vegetable flavors. That’s why I almost always leave it out. Similarly, there’s no flour or cornstarch here. This soup owes its rich thickness to the pureeing of some of the cauliflower, onion, and garlic in the company of a lone Yukon

A Homey, Comforting Dish in Honor of Julia Child By Katie Workman A while back, in honor of Julia Child’s birthday (she would have been 104 this year), I created a dish that embodies one of her many excellent sayings: “The only time to eat diet food is while you’re waiting for the steak to cook.” You can fuss all you want with fancier dishes, exotic ingredients, and new techniques, but isn’t it true that when you make something super-homey and supercomforting, that’s when everyone asks for seconds? When in doubt, choose comfort food. Here, thinly sliced chicken breasts are enveloped in a creamy, cheesy sauce peppered with wilted spinach and sun-dried tomatoes. Sun-dried tomatoes were all the rage years ago, and then they faded out of fashion, but it seems a shame to turn your back on a great ingredient just because it was a little overexposed for a while. If you can find real sun-dried tomatoes—which won’t be hard little driedup disks but rather pliant, brick-red, chewy bites—then that will make all the difference. Look for them in a store that sells good Italian ingredients. Oil-packed sun-dried tomatoes can also be used, but use paper towels to blot excess oil before chopping them. You can buy thinly sliced chicken cutlets at the market or butcher, or use a steady hand and a large, sharp knife to cut regular chicken breasts horizontally into thinner slices. Depending on how thick your chicken breasts are, you will get two or three slices per breast, about 1/2-inch thick apiece. And if you don’t have fresh herbs, dried are perfectly acceptable here. This makes a nice amount of sauce, which is a good thing, because when you serve up this chicken over a plate of steaming pasta or rice, you’ll want to have lots of starchiness alongside the chicken and you can ladle the luscious sauce over it. Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” From The Associated Press

Heat the oven to 450 F.

then spread in an even layer. Roast on the oven’s middle shelf, stirring once or twice, until it is golden brown at the edges, 20 to 25 minutes. In a large saucepan over medium, heat 1 tablespoon of the remaining oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the potato, the roasted cauliflower, the broth, and water. Simmer the mixture until the potato is tender, about 15 minutes. While the soup is simmering, on the rimmed sheet pan, toss the reserved florets with 2 teaspoons of oil and about 1/4 teaspoon of salt. Roast until they are golden brown and tender, about 20 minutes. Transfer the hot soup in small batches to a blender and blend until smooth. Return the soup to the saucepan, stir in the greens, and simmer until they are wilted and tender, about 5 minutes. Add the roasted florets and cook for 1 minute. Add the lemon juice, then season with salt and pepper. Adjust the consistency, as desired, with an additional splash or two of water.

Cut off and discard the tough bottom of the cauliflower stem. Separate 3 cups of small cauliflower florets (each about 1/2 inch in diameter) and set aside. Cut the rest of the cauliflower into 1-inch pieces, then mound them on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with about 1/2 teaspoon of salt. Toss well to coat,

Brush the rye bread with the remaining tablespoon of oil and toast on the oven’s middle shelf until golden, about 5 minutes. Sprinkle the cheese evenly over toast and return to the oven and bake for another 2 minutes. Ladle the soup into serving bowls and serve each portion with a piece of toast.

Gold potato (for silkiness). I’d always rather thicken a soup by pureeing some of its ingredients than by adding flour or another starch. Starchy thickeners are distracting. The right tool for pureeing a soup is a blender. Neither a food processor nor an immersion blender will make it quite as smooth. Just take care not to pack the blender with too much hot soup at one time. Fill it no more than a third full for each batch—otherwise you may end up wearing it (and that can burn!). To provide some crunchy contrast to the creamy base, I add roasted cauliflower florets. Finally, there are those garlicky cheese rye toasts—yum!—that contribute yet more crunch as well as big flavor, whether you tear

them up and toss the pieces into the soup or happily munch them on the side. The finished product is a tasty, hearty, healthy, and affordable soup for supper. And if you use vegetable broth, it’s vegetarian, too. Either way, it’s fully capable of standing on its own, or with just a small salad.

Recipe by Sara Moulton

Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “Home Cooking 101.” From The Associated Press

RECIPE CHICKEN WITH SPINACH AND SUNDRIED TOMATOES IN A CHEESY CREAM SAUCE Prep & Cooking Time: 25 minutes Servings: 4–6 • 2 tablespoons olive oil • 1 1/2 pounds thinly sliced boneless, skinless chicken cutlets • 2 large shallots, chopped • 3/4 cup chicken broth • 1 cup heavy cream • 1 teaspoon minced fresh oregano • 1/2 teaspoon minced fresh thyme • 1/2 cup grated Fontina cheese • 1/2 cup finely grated Parmesan cheese • 2 cups roughly chopped spinach • 1/2 cup roughly chopped sun-dried tomatoes • Hot cooked rice or pasta, to serve

2 minutes until they start to become tender. Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom. Stir in the heavy cream, oregano and thyme, and heat until the edges of the sauce start to bubble. Sprinkle in the Fontina and Parmesan cheeses and stir until they are melted. Stir in the spinach and sun-dried tomatoes, and keep at a very low simmer until the spinach is wilted, about 2 minutes. Return the chicken to the pan and allow it to heat through, about 2 minutes. Serve the chicken with the sauce over hot rice or pasta. Recipe by Katie Workman

SO FRESH!

DIRECTIONS In a very large skillet, heat the olive oil over medium high heat. Sear the chicken for about 3 minutes on each side, or until browned and just barely pink in the center. Do this in batches if needed, and remove the chicken to a plate and set aside.

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Return the skillet to medium heat, add the shallots, and saute for

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Harry & Ida’s

Ham and Gravy breakfast sandwich.

By Annie Wu | Epoch Times Staff

Experience Firsthand the Romance of the Korean Dynasty South Korean top chef Sunkyu Lee cooks authentic Korean royal court cuisine Totally different and distinctive cuisines and interior designs on the 1st, 2nd, and 3rd floors.

If New York’s ubiquitous bodega sandwiches were fancied up, what would they be like? You can find out at Harry & Ida’s Meat and Supply Co. in the East Village, which updates classic deli sandwiches to pack in more intense flavors between the bread. The Ham and Gravy sandwich, for example, consists of a frittata made with caramelized onions, potatoes, homemade ketchup, smoked provolone, and smoked rosemary oil that adds a powerful whiff of herbaceousness ($7). Because chef Will Horowitz is conscious about sustainability, he is constantly thinking about how to use whole vegetables and animals. All of the breakfast sandwiches are smeared with an umami-loaded “pâté” made with the stems of shiitake mushrooms, seaweed, brown butter, and cream. The ham sandwich is also stuffed with fennel greens—the tops of fennel stalks—for an extra dose of freshness. Meanwhile, the usual bacon, egg, and cheese sandwich is improved upon with an addictive spread made of cheddar, cream cheese, red onions, and Worcestershire sauce ($6). Just a hint of spiciness goes a long way in heightening the sweetness of the maplesmoked bacon. A layer of barbecue sauce lends a moreish tang. The Smoked Lox sandwich features smoked horseradish cream instead of the usual cream cheese ($12.50), so the flavors don’t get monotonous. Vinegary, crunchy cornichon kraut adds just the right amount of brightness to make the synergy of flavors complete.

Bacon, Egg, and Cheese breakfast sandwich.

Harry & Ida’s Meat and Supply Co. 189 Avenue A (at East 12th Street) East Village

646-864-0967 MeatAndSupplyCo.com Hours Breakfast served Saturday & Sunday 9 a.m.–11:30 a.m.

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Harry & Ida’s makes its own house charcuterie, including cured ham.

212-594-4963

10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours Smoked Lox sandwich.