ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 October 21–27, 2016 Whip Up a
Turmeric Latte on D8
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HUDSON VALLEY Land of Plenty A jasmine tea; a chicken salad sandwich with potato soup in a glass; and the Ploughman’s Lunch platter, with cheeses, fruit, and a meat hand pie, at The Village TeaRoom in New Paltz, N.Y. The shop serves quality tea and small bites in a quaint, rustic setting.
By Annie Wu | Epoch Times Staff
T
he Hudson Valley’s fertile soil is a blessing for New Yorkers. Its abundant produce makes its way into the city’s farmers markets and restaurant menus, and inspire craftsmen to create all kinds of delicious, artisanal products. The Culinary Institute of America, the country’s top culinary school, saw the merits of opening a campus right here. The school not only teaches students how to make the best use of local ingredients, but generates talent who often stay in the region to open restaurants or create craft goods. This hotbed of creativity—in farms, restaurants, and shops all over the region—is open for you to explore, amid gorgeous lush foliage that surely inspires nature-induced contemplation. Just a short drive or train ride away from the city, it will seem like you’ve stepped into a whole other world. It’s this beauty, after all, that inspired a generation of Hudson River School painters to capture it.
See Hudson Valley on D2
T R AV E LS
The grounds of Millbrook Vineyards & Winery in Millbrook, N.Y.
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The Hudson Valley’s lush greenery in full display on the grounds of Millbrook Vineyards & Winery in Millbrook, N.Y.
HUDSON VALLEY Land of Plenty
Hudson Valley continued from D1 There’s lots to see and eat in the Hudson Valley region. You’ll get a good head start by tackling our list of foodie and sightseeing spots. WHERE TO EAT AND DRINK Culinary Institute of America The country’s best-known culinary school also boasts a gorgeous campus, with its main build-
Applepicking is the quintessential fall activity.
ing facing a tree-lined mountain. Before sitting down to a meal prepared by faculty and students at one of the restaurants on campus, you can take part in a cooking class or tour the school grounds. You’ll get to observe chefs-in-training scurrying to class with backpacks and toiling away in the kitchen on their latest projects. Fun fact: The students take turns cooking meals in the cafeteria and feeding their fellow classmates. The CIA runs four different restaurants: the farm-to-table American Bounty, the French concept The Bocuse Restaurant, the Tuscanstyle Ristorante Caterina de’ Medici, and the casual Apple Pie Bakery Café. American Bounty makes the best use of ingredients from the student-run garden and nearby farms within 50 miles of the campus. As the Hudson Valley is the only foie gras producing region in the country, it’s worth trying here. Chef and CIA instructor Jason Potanovich tops La Belle Farms foie gras with lychee-raspberry compote and champagne gel to create a velvety, mousse-like terrine with none of the iron flavor sometimes found in foie gras ($15). Local vegetables, like a dish of heirloom tomatoes seasoned simply with black pepper and olive oil, and paired with sliced red onions, sunchokes, and serrano chilis, make a fantastic appetizer, the different textures and tartness of each tomato apparent with each bite ($12). The Local Roasted Squash soup is a warm, spicy blend with ginger cream, flavorful nuts, and king trumpet mushrooms—like the essence of autumn ($9). A starter, the Lamb Ragout, is a hearty dish perfect for the cooler weather, with al dente pasta and delicious lamb sitting in a mellow, smooth reduction ($14). Meanwhile, an entree of root vegetables and foraged mushrooms (called Roots, Tubers, and Forest Flavors) was like a walk through the forest ($20). Each vegetable’s pure, unadulterated flavor stays on the palate, with just a hint of char to bring out their sweetness. Dessert is a celebration of local produce too. Lightly savory corn fritters are complemented by tart blackberry sherbet and whipped honey (Sweet Corn Fritter, $10), while a bright lemon meringue tart is tempered with blueberries, thyme, and honey ice cream ($10). CIAChef.edu Fishkill Farms Apple-picking is the quintessential fall activity. At Fishkill Farms, you’re welcome to frolic through 270 acres to pick about 20 different varieties of apples (the farm grows a total of 80), as well as flowers and seasonal vegetables in its garden—mostly grown organically or without spray pesticides. On weekends, there are also live musical performances. A bit of local history: The farm was started in 1914 by Henry Morgenthau Jr., the treasury secretary under president Franklin Delano Roosevelt. The two were good friends before they became politicians. Morgenthau’s grandson operates the farm today. FishkillFarms.com
Babette’s Kitchen in Millbrook, N.Y., serves homemade salads, sandwiches, and pastries—all comforting and delicious. Sprout Creek Farm Sprout Creek Farm makes scrumptious cheeses from goats’ and cows’ milk, ranging in flavor and texture, from Margie, a creamy, brie-like cheese made from cows’ milk; to Madeleine, an aged goats’ milk cheese with an intense nuttiness akin to pecorino; to Kinkead, a raw cows’ milk cheese with a fantastic cheddar-like funk, perfect for pairing with crackers. The onsite educational center also raises farm animals including donkeys, guinea hens, pigs, and ducks, making it a favorite for families and school groups. SproutCreekFarm.org Crown Maple and Madava Farms Crown Maple, the largest producer of maple syrup in New York state, uses a unique technology to purify its sap, making the syrup more clean-tasting. After the sap is collected through a tubing system from the farm’s 800 acres of maple trees, air is pumped into the liquid so that particles can be skimmed off the surface. The different grades range from the caramel-like amber to the bourbon-barrel-aged dark syrup with a roasted flavor and notes of vanilla. The farm gives public tours and also has a hiking trail for people to explore. CrownMaple.com The Village TeaRoom In the town of New Paltz, The Village TeaRoom has been serving good tea, small bites, and delectable pastries for over a decade. The quaint, rustic shop has an outdoor patio decorated with plants and a wooden gate. Its expansive menu features set meals served with tea, like the Ploughman’s Lunch, with a meat pie, cheeses, bread, fruit, cornichons, and two piquant condiments—stone-ground mustard and a sharp peach chutney ($16). Don’t forget to check out the pastry counter, which serves sweets like the Honey Bee Cake, an orange chiffon cake with layers of butter and local honey inside, topped with apricot preserves ($6). TheVillageTeaRoom.com
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October 21–27, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
(Dishes at American Bounty, clockwise from top L) The Roots, Tubers, and Forest Flavors dish with carrots, mushrooms, and root vegetables that sing of their pure, unadulterated flavor. Hudson Valley foie gras with lychee-raspberry compote and champagne gel. Local Roasted Squash soup captures autumn’s flavors with a warm, spicy blend of ginger cream, flavorful nuts, and king trumpet mushrooms. Berkshire pork tenderloin dish with a smoky barbecue sauce, corn purée, and grain mustard. A hearty lamb ragout with al dente pasta, butternut squash, chanterelle mushrooms, sweet onions, and an addictive reduction sauce. Millbrook Vineyards & Winery The land under Millbrook Vineyards used to be cornfields fertilized by nutrient-rich manure. The grapes grow so abundantly that owner John Dyson had to develop a new growing method that spreads out the leaves to allow them to get enough light. Millbrook is proud of Dyson’s invention, as well as its grape varieties that flourish in cold climates, producing excellent dry white wines. The estate’s rolling hills and spacious tasting rooms overlooking the property make a scenic backdrop for wine tasting. MillbrookWine.com
includes the president’s Oval Office desk on view and an illuminating exhibit on first lady Eleanor Roosevelt and her legacy. The library contains FDR’s private study, from which he held several official fireside chats during his presidency. You can also go on a guided tour of FDR’s personal home. FDRLibrary.org
Huguenot Historic District In the late 17th century, a group of French Protestants called the Huguenots fled to the New Paltz area of upstate New York to escape religious persecution in their home country. Later, the descendants decided to preserve their stoBabette’s Kitchen While in the Millbrook area, drop by ries by establishing a 10-acre area as a hisBabette’s Kitchen, a charming little cafe toric landmark. Here, you’ll find archiserving fresh salads and sandwiches tecture dating back to the colonial Feast Your made from local produce, as well as and Victorian eras, from a humdelightful pastries. The BLT and ble abode to a wealthy merchant’s Eyes on buttermilk biscuit sandwiches are two-story house. Artifacts inside Adirondacks incredibly delicious: Thick slabs of give a glimpse into their lives, as Foliage applewood-smoked bacon feature well as how the Huguenots’ idenon D6 in both, the former with homemade tities changed as they moved to the mayo on toasted white bread, the latNew World. ter with a fluffy, warm biscuit made from HuguenotStreet.org owner Buffy Arbogast’s grandmother’s recipe. For sweets, you might have a hard time picking Walkway Over the Hudson between the beautifully flaky hand pies, dense Suspended more than 200 feet above the water, chocolaty brownies, and custardy fruit bars. the Walkway Over the Hudson is the longest elevated pedestrian bridge in the world and offers BabettesKitchen.com the best views of the Hudson River. Taconic Distillery Walkway.org Using natural spring water from the nearby Rolling Hills Farm, Taconic Distillery (which WHERE TO STAY also owns the farm) makes bourbon, rye whiskey, and rum with a spicy flavor profile and Buttermilk Falls Inn smooth finish. The owners swear by the highThis luxury bed-and-breakfast is an idyllic quality water. Its newly built tasting room retreat, boasting stunning views of the Hudson River and its surrounding forests, friendly offers samples of its large collection of U.S.made bourbon. creatures in its animal sanctuary, and delicious farm-to-table fare made with produce grown TaconicDistillery.com in its own garden. WHERE TO VISIT ButtermilkFallsInn.com West Point Museum With four levels of exhibits that trace the history of warfare since the beginning of human civilization, the West Point Museum offers a fascinating experience, even for those who are not military buffs keen on seeing huge collections of weapons (though the museum has plenty of those as well). The museum holds some memorable artifacts, such as a pistol that was gifted to Adolf Hitler, a dummy plug for the atomic bomb that fell over Nagasaki, Japan, and a collection of elaborate ceremonial swords gifted during different conflicts. You can sign up ahead of time for a tour of the military academy grounds. ept.ms/WestPointMuseum FDR Presidential Library and Museum Franklin D. Roosevelt, who grew up in Hyde Park, New York, was the first to establish a presidential library, believing in the value of keeping records. The museum, located on what was once FDR’s estate, paints a vivid picture of the president’s early life and career, as well as the tumultuous times he presided over, including the Great Depression and World War II. It also
Bear Mountain State Park and Inn Bear Mountain is a popular spot for families to picnic along the banks of pristine Hessian Lake or to hike its forest trails. With varying lengths and levels of difficulty, there’s bound to be a hike suitable for everyone. Afterward, you can head to the lodge-style Bear Mountain Inn to stay the night. The inn’s Restaurant 1915 serves homey dishes drawing from different culinary traditions. There’s the Stuffed Local Peppers, with local squash, Indian corn, wild rice, farro, and beans in a spicy, smoky tomato sauce topped with cheddar and Monterey Jack ($20); or the House Made Fettuccini, with a zesty basil-sunflower pesto and loads of seafood, brightened by preserved lemon ($25). For dessert, don’t miss the Chocolate Chip Cookie Skillet, a decadent dish of hot, melting, fudge-like cookie with caramel and vanilla ice cream to top it all off ($6). VisitBearMountain.com
Canadian geese at Twin Star Orchards in New Paltz, N.Y.
Guests enjoy tea at The Village TeaRoom in New Paltz, N.Y.
SET SAIL TO SAGAPONACK
The shrimp are plump and juicy, the clams have that justbeen-picked out of the ocean brininess, and the scallops boast a lovely sweetness. Many dishes at Sagaponack are perfect vehicles to showcase quality Long Island seafood.
4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226
sagaponacknyc.com
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A Perfect Fusion
of
BRUNCH AT CRAVE FISHBAR
East & West
The seafood-focused Crave Fishbar is launching a brunch menu at its Upper West Side location. Choices include lobster Benedict; crab and Gruyère cheese omelet with roasted onion and radish; and Belgian waffles with kimchi butter, fried fish, and housemade sweet chili sauce. Saturdays & Sundays 11 a.m.–3:30 p.m. Crave Fishbar 428 Amsterdam Ave. (between West 80th & West 81st streets) CraveFishbar.com
stuff to eat and drink around nyc Our take on Southeast Asian inspired dishes, bursting with flavor. A perfect place to bring a date and try one of our boozy bubble teas!
Shangri La 208 7th Ave.
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
THE NEW AMERICAN TRADITION
TURKISH RESTAURANT WEEK To promote Turkey’s diverse food culture, participating Turkish restaurants around New York City will be serving three-course, prix-fixe meals at a discount. Restaurants include Galata, Peri Ela, Turkuaz Restaurant, and Uskudar Turkish Restaurant. $15 to $25 per person for lunch; $20 to $30 per person for dinner. Through Sunday, Oct. 30 At participating locations TurkishRestaurantWeek.com
COURTESY OF OCEAN PRIME
FALL INTO CHOCOLATE DIPPING PARTY Get ready for autumn with a chocolate party at Roni Sue’s Chocolates. Attendees can choose from more than 25 items— like strawberries, pretzels, pumpkin spice cream puffs, apple cider doughnut holes, and cranberry pepita popcorn balls—to dip into a matcha white chocolate or a semisweet dark chocolate fountain. Other sweets will include maple cotton candy, chocolate pretzel pops, and hot apple cider shots with chocolate-dipped cinnamon sticks. $25 per person. Sunday, Oct. 23 3 p.m.–5 p.m. Roni Sue’s Chocolates 148 Forsyth St. (between Delancey & Rivington streets) ept.ms/FallIntoChocolate
ALASKAN KING CRAB SPECIAL AT OCEAN PRIME Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.
557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us
Seafood restaurant Ocean Prime has got its hands on the first catch of this season’s Alaska Dutch Harbor red king crabs. All U.S. locations of Ocean Prime will be serving the crabs chilled or hot with drawn butter. Recommended wine pairings are also available. Prices vary per location.
TRICK OR TREAT TEA AT THE PLAZA Celebrate Halloween with a holiday-themed afternoon tea, featuring sweets like Pumpkin Spice Cotton Candy, Black and White Oreo Cream-Filled Macarons, and Pumpkin and Gingerbread Meringue Tarts. A candy cart will be available for children to fill their own goodie bags with housemade treats. $65 per person. Saturday, Oct. 29–Monday, Oct. 31 Noon–5 p.m. The Palm Court at The Plaza Fifth Avenue at Central Park South ThePlazaNY.com
Ocean Prime 123 W. 52nd St. (between Sixth & Seventh avenues) Ocean-Prime.com
PAUL WAGTOUICZ
Iron Slippers cocktail.
PAUL WAGTOUICZ
Heart of Darkness cocktail with Cimarron Blanco tequila, Koch Espadin mezcal, lime, raspberry, and activated charcoal.
MOODY AUTHORS MENU AT POURING RIBBONS East Village cocktail bar Pouring Ribbons is launching a new menu of creations inspired by Gothic literature and the works it influenced. Iron Slippers, for example, inspired by the evil stepmother in the Grimm brothers’ Snow White story, combines Laird’s apple brandy, Cocchi Vermouth di Torino, Pierre Ferrand Dry Curaçao, Don Ciccio & Figli Nocino walnut liqueur, and angostura and orange bitters.
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!
Pouring Ribbons 225 Avenue B (between 13th & 14th streets) Second Floor PouringRibbons.com
FAMILY-FRIENDLY HALLOWEEN AT TURNSTYLE Every Saturday in October, the underground marketplace at Columbus Circle train station is gearing up for Halloween with activities for children. Doughnuttery staff will help participants decorate doughnuts on Oct. 22, and all shops will offer treats to costume-wearing guests on Oct. 29. TurnStyle Columbus Circle Turn-Style.com
FALL COCKTAILS AT THE HANDY LIQUOR BAR This SoHo cocktail lounge has launched a new menu of seasonal cocktails. Choose from spicy concoctions like Gin’s Poppy, with Botanist gin, cucumber juice, honey, ginger, and lemon, with a slice of blood orange and a sprinkle of poppy seeds for garnish; Rum’s Punch, with Gosling’s rum, housemade sangria syrup, star anise, cardamom pod, apple chunks, lemon juice, and drizzled honey, with cinnamon sticks for garnish; and Apple Lychee Reserve, with Glenmorangie Reserve, applejack brandy, lychee liqueur, and apple chunks, with a lychee garnish. The Handy Liquor Bar 527 Broome St. (between Thompson & Sullivan streets) TheHandyLiquorBar.com
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BREAKFAST AT DIG INN
DIWALI TREATS AT BITTERSWEET NYC
On Oct. 30, the fast-casual, farm-to-table Dig Inn chain will launch its first-ever breakfast menu at its new Upper East Side location. The menu includes items like quinoa waffles, avocado smash with lemon zest ricotta and kale salt, and vegetable frittatas made with produce from local farms.
For a limited time only—Oct. 27 to Oct. 29—artisanal sweets shop Bittersweet and Haldi NYC restaurant are celebrating Diwali, India’s Festival of Lights, with a line of confections just for the occasion. They include truffles in Indian-inspired flavors like ginger, chili chocolate, and coconut orange; traditional “burfi” (fudges) in chocolate, caramel, and carrot flavors; and “ladoos,” ball-shaped sweets available in besan (chickpea flour), chocolate besan, and kesar malai (creamy milk with saffron). Online orders available through Oct. 26.
Mondays–Fridays 7 a.m.–10 a.m. Dig Inn 1297 Lexington Ave. (between 87th & 88th streets) DigInn.com
Haldi NYC 102 Lexington Ave. (between 27th & 28th streets) Bittersweet pop-up at 2 Bean 100 Park Ave. (between 40th & 41st streets) Shop.BittersweetNYC.com
CHARITY COCKTAIL AT THE JOHN LAMB
HAPPY HOUR AT RACINES NY
Bar and restaurant The John Lamb is raising funds for Breast Cancer Awareness Month with a charity cocktail. Ribbons For Her is made with Greenhook Ginsmiths American dry gin, Greenhook Ginsmiths Beach Plum Gin liqueur, blackberry cherry brandy reduction, Cointreau, lemon juice, Campari, and egg whites. $16.
Racines NY, the French bistro headed by chef Frédéric Duca, is revamping happy hour with a rotating selection of small producer organic and biodynamic wines. The first list features wines from southern France like Roche Bleue, 2015 Vin de France La Pétillante (Loire Valley); Eric Laguerre, 2014 Le Ciste Blanc (Côtes du Roussillon); and Ferme Saint-Martin, 2015 (Côtes du Rhône Cuvée Romanin). $7 per glass. Monday–Saturday 5 p.m.–7 p.m. Racines NY, 94 Chambers St. (between Church Street & Broadway) RacinesNY.com
Through October The John Lamb At the Sago Hotel, 120 Allen St. (between Delancey & Rivington streets)
Openings around NYC NOAH FECKS
The Stinger.
Stinger Cocktail Bar & Kitchen Chef Todd English has introduced his first cocktail-focused concept, The Stinger Cocktail Bar & Kitchen, at The InterContinental Hotel in Times Square. Both the cocktail and the food menus make use of honey produced from the hotel’s rooftop beehives. The cocktail program was curated by Francesco Lafranconi, a leading mixologist. Examples include The Stinger, made with Grey Goose Le Citron Vodka, Yellow Chartreuse herbal liqueur, and lemon juice, and finished with housemade demi-sec mead foam and fresh honeycombs; and punch bowl cocktails such as the Honeyed Rum Punch, made with Bacardi 8 Year Old Rum, housemade black tea demerara syrup, lime juice, rooftop honey, and Peychaud’s Bitters. The cocktails are meant to complement the food menu of elevated comfort fare like Buffalo Chicken Lollipops, Truffle Honey Shrimp Dumplings, and Truffle Mac ‘N Cheese. Open daily from 11 a.m. to 1 a.m.
At the InterContinental New York Times Square Hotel 300 W. 44th St. (between Eighth & Ninth avenues) 212-803-4545 TheStingerNYC.com
Mela East Mediterranean restaurant and bar Mela East has opened on the Upper East Side, helmed by executive chef Ayumu Matsuda. The menu features seasonal pasta dishes, such as agnolotti filled with kabocha squash, fresh sage, pumpkin, and wild mushrooms and entrees such as wild branzino, baked whole, served with tomatoes, zucchini, olives and herbes de Provence. Wines are available by the bottle or by the glass. Open daily for dinner from 5 p.m.
CHEFS FOR IMPACT Master chefs are joining hands to host a multicourse charity dinner to benefit the Impact Network, an organization that seeks to bring quality education through technology to rural Africa. The chefs include Mark Henegan (Madiba), Paul Denamiel (Le Rivage), and Rhonda Crosson (Agern), among others. $225 per person. Thursday, Nov. 17, 6 p.m. Kimpton Hotel Eventi 849 Avenue of the Americas (between West 29th & West 30th streets) ChefsForImpact.org
Compiled by Annie Wu/Epoch Times Staff
Cafe Americano A cocktail bar by night and a cafe by day, Cafe Americano is the latest concept from restaurateurs Tom and Anthony Martignetti (The East Pole, Pizza Beach). “As Upper East Side residents, Tom and I feel we have captured exactly what the neighborhood has needed for a while,” said owner Anthony Martignetti in a press release. “Cafe Americano will be a great destination for people to enjoy, whether meeting friends for coffee and breakfast, a drinks date or nightcap after dinner, or pre- and post-benefit cocktails.” An all-day menu offering breakfast and lunch features grapefruit with bee pollen, poached eggs with whipped ricotta
and pesto; avocado toast with poached egg and a housemade sriracha sauce; and other healthy selections, such as salads. The executive chef is Joseph Capozzi of The East Pole. The cocktail menu includes a spritz section, and limited edition wines are available by the glass. Open daily from 7 a.m. to 1 a.m.
Cafe Americano 964 Lexington Ave. (between East 70th & East 71st streets) Upper East Side 646-870-9007 CafeAmericano.com
1496 Second Ave., Upper East Side 212-249-1010 MelaEast.com
Whit’s End at Riis Point At his new Rockaway Beach pizza outpost, owner and executive chef Whitney Aycock will add his Caribbean and Southern influences to his Italian training. New items will include conch fritters recalling his Jamaican childhood and crab cakes inspired by those he encountered in North Carolina. Beyond wood-fired pizzas, Aycock will offer nose-to-tail dishes and handmade pastas. Expect pasta-making classes, family dinners, and a chef’s table. Open Thursday through Monday, 5 p.m. to 10 p.m., with longer weekend hours during football season. Brunch is offered Saturday and Sunday, from 11 a.m. to 3 p.m.
16702 Rockaway Beach Blvd. Rockaway Beach, Queens RPBeachBazaar.com
COURTESY OF GUADALUPE INN
Guadalupe Inn Guadalupe Inn is the latest addition to Bushwick’s dining scene. The restaurant from chef and owner Ivan Garcia (Mesa Coyoacán, Zona Rosa) is named after a neighborhood in Mexico City, where he was born. The menu features dishes such as Flor de Calabaza Rellena (beer-battered squash blossom, queso fresco, grilled corn, epazote, and dark plum mole); Pollo Rostizado (roasted spring chicken, mango and jalapeño salsa, cactus salad, and tortillas); and Ceviche de Coliflor (charred cauliflower ceviche, tossed with tomato, red onion, cilantro, avocado, sweet potato, olive oil, and lime). Desserts include churros filled with goat milk caramel and the Dúo de Helados Verdes (two green ice creams made from cactus leaf and pistachio). The cocktail list is based on tequila and mezcal, with Mexican takes on the clas-
Albondigas. sics, such as the Fall Fashioned, with Casa Noble Reposado tequila, applejack, spiced pear, and aged bitters. Open daily from 5 p.m. to 2 a.m.
1 Knickerbocker Ave. (at Johnson Street) Bushwick, Brooklyn 718-366-0500 GuadalupeInnBK.com
Compiled by Channaly Philipp/Epoch Times Staff
Traditional and modern, combined. A new standard for Thai food.
The Nuaa 1122 1st Ave. (btw 61st and 62nd streets) 212-888-2899 • thenuaa.com
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CASTILIAN SPANISH CUISINE
at el Pote
Hearty, Wholesome Food from Old Spain
Where to Feast Your Eyes on
Adirondacks Foliage By Amanda Burrill
T
he Empire State is so much more than New York City. A northwest jaunt to the Adirondacks region, be it for a day or long weekend, will expose you to open fields, rolling hills, high peaks, and the beautiful fall foliage this time of year is known for. But act quick—a month from now may be too late. Whet your appetite for unbridled autumnal beauty by starting with these easily accessible areas.
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
Tupper Lake Region Wild Walk, a family-friendly attraction at Tupper Lake’s Wild Center, is an elevated trail across the treetops where you can explore a four-story twig tree house, hang out in a giant spider web, or perch in a full-sized bald eagle’s nest high above the forest. This time of year, every Friday through Sunday until the end of October, Wild Walk’s lasting impression on you will be of the 360-degree view of unbroken canopy in all the colors fall has to offer. To up the ante, beginner to intermediate hikers can take a crack at the Tupper Lake Triad, a hiking challenge launched in 2015 consisting of three family-friendly mountains. The summits, reached via well-maintained and well-marked trails, boast outstanding views of the surrounding mountains and lakes from their summits. After successfully hiking all three peaks, you can register to receive a patch if you like tokens of your outdoor accomplishments.
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
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There are three primary ways to get up to the Adirondacks, leaving you no excuses to miss the grandeur, and it never hurts to check out ADKAlert.com before you embark on some Adirondack sightseeing. The site provides updates on hiker traffic, telling you what’s really “happening” but also helping you avoid heavy crowds. If you don’t drive, renting a car once you reach the Adirondacks is advisable. There are some cabs, but the area is very spread out.
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Owl’s Head Lookout and Whiteface Mountain This beginner hike near Lake Placid, also family-friendly, offers an excellent opportunity for hikers who want a great scenic view in under an hour without the congestion of the High Peaks. To access the primary trailhead, leave Lake Placid on Route 73 towards Keene. Continue around 12-miles to Owl’s Head Lane on the right. Drive up this road and park at the fork. From the trailhead’s initial uphill grade, you’ll sweep right to the first open view. Continue to climb and the views keep coming. After a short low gradient, a final steep scramble over open rock rewards you with the breathtaking summit. All in, this is a 0.6-mile hike. If you have time for a 30-minute drive to another vista, or just don’t want to scuff your shoes, nearby Whiteface Mountain has a 4,872foot summit reachable either by car via Memorial Highway or the Gondola Sky Ride at Whiteface Mountain Ski Center that has “marriage proposal” written all over it! Amanda Burrill is a military veteran, classically trained chef, journalist, travel host, endurance athlete, and libations enthusiast. She’s been on international archaeology digs and magazine covers, lived and worked abroad, jumps out of planes, and dived coral reefs. Some call her the real Lara Croft but she also answers to “Popeye” and “Hurricane.” Reach her at AmandaBurrill.com
Lake Champlain’s Scenic Lowlands Lake Champlain borders two countries and two states. It is 122 miles long and has 600 miles of jaw-dropping shoreline. The rolling fields and lower-elevation mountains offer expansive views, whether on a scenic drive or breathtaking boat ride, and this lowland foliage
How to Get There
will last a bit longer than the views at altitude. In addition to being a world-class place to cast your lure, Lake Champlain is the perfect complement to the many well-known Adirondack high peaks. Also of note, because sometimes a few hours of leaves are enough, is the Adirondack Coast Wine Trail, which includes seven wineries and cideries with tastings along the lake’s coast.
DRIVING. This is your
TRAIN OR BUS. From
best bet because parking in the Adirondacks will never be a problem. Leave NYC in the rearview by getting on the Thruway, I-87, and travel north over a few hours of easy highway. Maybe stop in Albany for lunch. Once you enter the Adirondacks on the Northway, which is what I-87 is called north of Albany, the scenic views begin. The region is crisscrossed by 14 Adirondack Scenic Byways. Traveling along one of these scenic routes on a motorcycle can be an adventure all its own.
NYC’s Penn Station, take the Adirondack line, named “Top Ten Most Scenic Train Trips in North America.” This line goes all the way to Westport in the Adirondacks, and a shuttle is part of the ticket if you’re going to Lake Placid. You can also disembark in Albany and hop on a bus to your final upstate destination. Buses also run from Penn Station all the way to the Adirondacks, but you’ll have to deal with more stops.
FLYING. This is certainly the top choice if you have a private plane at the ready. Adirondack Regional Airport provides the most convenient access to and from the foliage, but the regular daily service via Cape Air comes from Boston. So you’d have to take a New York to Boston flight first. There are two other northeastern national airports that provide options: Burlington International Airport in Vermont and the Albany International Airport, both within a few hours’ drive.
877-668-2668 • 213 Hester St. (Chinatown, Manhattan)
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Pizza Suprema was voted the best. *
AS SEEN ON:
SO FRESH!
The Rachael Ray Show, The Today Show, The Wall Street Journal, and Daily News. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.
Pizza Suprema 413 8th Ave. New York, NY 10001 (212) 594-8939
WE NOW DELIVER!
An Authentic Bit of Tokyo Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
*Slice Harvester 2011, selected for the plain slice.
Find us in the Washington Jefferson Hotel •
One of the 10
Diagonally across from Madison Square Garden and Penn Station.
in Midtown West
Authentic & Delicious
Awarded BEST PIZZAS IN NYC
COURTESY OF LAKE PLACID CVB/ROOST
Rustic beauty in the area surrounding Lake Champlain.
Come enjoy cuisine from the most savory region in Mexico...Puebla! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
The freshest sushi made the traditional, simple way by master chef Shimizu • Shochu & sake • Exceptional value
Shimizu Sushi & Shochu Bar • ShimizuSushiNY.com 318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581
D7
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October 21–27, 2016 www.EpochTaste.com ALL PHOTOS BY MATTHEW MEAD/AP
Authentic Japanese GMO FREE
Momokawa Prix Fixe Menu
The Secret to Great Tofu Is All in the Pressing By Sara Moulton My mom started traveling abroad when I was in high school. And after each of her trips, we cooked a meal from the country she’d just visited. It was after her trip to Italy that I became a huge fan of veal. Veal, of course, is notoriously bland, so what’s the appeal? I love it because it functions mostly as a firm landing strip for the delicious sauce of your choice, and I’m a nut for sauces. Recently, I figured out that tofu plays the same role for vegetarians as veal does for carnivores. Made from soybeans, water, and a coagulant, tofu is notably healthy—low in calories, devoid of saturated fat, and a great source of protein, calcium, and iron. But there’s the little matter of tofu’s flabby texture and its flavor (or lack thereof), which is why I’ve always shied away from the stuff. But properly prepared tofu is a great sponge for flavor, a natural fact exploited to good effect in this light entree. The first step is to lose the excess water in
Properly prepared tofu is a great sponge for flavor.
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.
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.)
tofu, which will water down your dish. So you force out the excess water by putting a weighted plate on top of the tofu and let it press and drain for about 30 minutes. The tofu becomes firmer and less watery the longer you press it. This also ensures that when you cook it, the tofu will have a springy texture and a crispy exterior. The crispy slices of tofu are a wonderful foil for this recipe’s intense chili-orange sauce. The sauce is complemented with broccoli and red pepper. Serve it on brown rice and you’re looking at a one-dish meal, light but filling. My husband, a die-hard carnivore, had no idea that this was a healthy vegetarian dish. He just scarfed it down and said thank you.
Momokawa 157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
2nd Location
Celebrating Traditions
at El Paso
Book us for your corporate events, cocktail parties, work lunches, or special celebration!
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
Octopus, al pastor, and “pollo pibil” braised chicken tacos.
RECIPE SAUTEED TOFU WITH BROCCOLI AND RED PEPPERS IN CHILI-ORANGE SAUCE
Mixiote Hidalguense, a steamed lamb shank dish from the state of Hidalgo in Mexico.
Our Specials
Prep & Cooking Time: 1 hour, 15 minutes Servings: 4
Late Night Happy Hour Thursday to Sunday, 10 p.m. to close • $4 drafts, $6 margaritas, $5 sangria, $1oysters • 1/2 dozen oysters & Dos Equis $11.00, all day
• One 14-ounce package extra-firm, water-packed tofu Serve with brown • 1/4 cup fresh orange juice rice for a light but • 1/4 cup water filling meal. • 2 tablespoons hoisin sauce • 1 tablespoon soy sauce • 2 tablespoons chili-garlic sauce • 1 tablespoon cornstarch • 1/2 teaspoon sesame oil • 4 tablespoons vegetable oil, divided • 1 red bell pepper, cored and cut into thin strips • 6 cups medium broccoli florets, blanched until crisp-tender, then drained • 2 teaspoons minced fresh ginger • 2 teaspoons minced garlic • Cooked brown rice, to serve • Toasted cashews, to garnish
Traditional Mexican on the Upper East Side
1643 Lexington Avenue New York, NY 10029 212.831.3104 www.elpasony.com
DIRECTIONS Classic Margherita Pizza
Cut the block of tofu in half horizontally to create two thick slabs. Wrap each slab in a clean kitchen towel and place on a plate. Place a second plate on top of the tofu, then weigh it down with several heavy cans. Press in this manner for 30 minutes to drain water from the tofu and firm it up. Unwrap the tofu and cut each slab into 1/2-inch pieces. Set aside. In a medium bowl, whisk together the orange juice, water, hoisin, soy sauce, chili-garlic sauce, cornstarch, and sesame oil. Set aside. In a large nonstick or stick-resistant skillet over mediumhigh, heat 1 1/2 tablespoons of the vegetable oil. Add half of the tofu pieces, sprinkle with salt, then cook, stirring occasionally, until golden brown on all sides, 8 to 10 minutes. Use a slotted spoon to transfer the tofu to a medium bowl. Repeat with another 1 1/2 tablespoons of oil and the remaining tofu. Return the skillet to the heat and add the remaining 1 tablespoon of oil. Add the red pepper and cook, stirring, until it is almost tender, about three minutes. Add the broccoli and cook for two minutes. Add the ginger and garlic and cook, stirring, for one minute. Whisk the sauce in the bowl to make certain the cornstarch is dissolved, then add to the skillet, whisking. Bring to a boil to thicken, then add the tofu and cook just until heated through. Arrange a mound of rice on each of four serving plates, then top with the tofu mixture and cashews. Recipe by Sara Moulton
There are the restaurants you go to, and Arugula, Garlic & Sunny Side Eggs Pizza
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
The Restaurant You Go Back to.
Roasted Eggplant, Zucchini & Olives Pizza
WaldysPizza.com
I
n 1944, Pasquale Scognamillo, known to all as Patsy, began serving the food-loving public earthy, authentic Neapolitan recipes. Today his son Joe, and grandsons Sal and Frank continue the tradition for their regular longtime local guests, out-of-towners
and the many celebrities who consider Patsy’s Italian Restaurant their Manhattan dining room. Open seven days for lunch and dinner. Also available, pre-fixe luncheon menu noon till 3 p.m. ($35) and pre-theatre menu 3 p.m. till 7 p.m. ($59).
Patsy’s Italian Restaurant @PatsysItalRest @PatsysItalianRestaurant
236 West 56th Street Our Only (212) 247-3491 Location! www.Patsys.com
D8
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October 21–27, 2016
ICHA TO/R PH O AP
Onion Corn Bread Leaves Lasting Memory
RD DRE W
www.EpochTaste.com
By Elizabeth Karmel Over the summer, I traveled to Wooster, Ohio, for a barbecue summit at the headquarters of Certified Angus Beef. It was a trip filled with learning, camaraderie—and lots of smoked beef. My fellow barbecue pit masters and I visited a black Angus ranch, talked barbecue nonstop, cut a side of beef together—or rather watched as “meat doctor” Phil Bass cut and explained the process. I was introduced to several new cuts, including beef belly (also known as beef bacon), which I immediately made when I got back home. But the standout of the trip wasn’t barbecue at all. Instead, it was a Vidalia onion cornbread made by Ashley Pado, chef of the education and culinary center at Certified Angus Beef headquarters. Pado headed up a team of chefs preparing that day’s feast that included a table of smoked beef, numerous side dishes, home-baked breads, pickled vegetables, and that memorable cornbread that sparkled with a pave of caramelized Vidalia onion rings set in the bottom. When Pado served the cornbread, she inverted it in
the cast-iron pan so you could see the concentric circles of onion baked into it. Even before we took a bite, the group marveled at the presentation and wondered why more people don’t embellish cornbread. The bread itself is light and cakey with a little tang and a little sweetness, but it’s the salty, savory, almost-fried onions that take it over the top. Pado sautéed the onions in beef bacon fat, since she had it in her fridge. When I made the recipe, I adapted it using pork bacon, but you can use butter or any kind of bacon fat that you can get your hands on. Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including “Taming the Flame.” From The Associated Press
RECIPE 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.
ASHLEY’S VIDALIA ONION CAST-IRON CORNBREAD Prep & Cooking Time: 1 hour Servings: 8
of the skillet will have a “polka-dot” pattern. Season onions with a dusting of fresh ground black pepper. Turn off the heat and set aside until ready to bake the cornbread. If the pan cools down, warm the pan on low heat before pouring the cornbread batter in pan.
Special Equipment: 9- or 10-inch cast-iron skillet
In a large bowl, whisk together flour, sugar, corn meal, baking powder, and salt. Set aside.
• • • • • • • • • • •
In a separate bowl, mix together the cream, buttermilk, oil, eggs, and melted butter until combined—the mixture will emulsify. Set aside.
1 1/2 cups all-purpose flour 2/3 cup granulated white sugar 1/2 cup yellow corn meal 1 tablespoon baking powder 1/2 teaspoon kosher salt 1/2 cup heavy cream 1/2 cup buttermilk 3 whole eggs, beaten 1/3 cup vegetable oil 3 tablespoons melted butter 1 large Vidalia onion, sliced thin and kept together as one piece in rounds • 4 slices bacon, diced
Add the wet ingredients to the dry and mix until combined. Don’t over mix. Batter should look slightly lumpy. Just before baking, add the cooked bacon back to the pan and place in the areas around the onions, not on top of the onions or it will interfere with the onion pattern. Pour cornbread batter directly into hot pan. Place in the center rack of the oven and bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
DIRECTIONS Heat oven to 375 F. Sauté bacon over low heat in skillet until crisp. Meanwhile, slice thin rounds of onions, making sure you keep them intact and in one piece. Remove bacon from pan but leave the bacon grease. Carefully place the onion rounds in the bottom of the pan to cover the surface. Let onions cook until the edges begin to brown. Be careful to keep onions in place—the bottom
Cool in the pan for 20 minutes. Run a blunt knife around the edges of the cast-iron skillet to make sure that the bread isn’t sticking on the sides. Carefully turn the skillet upside down and flip bread out of pan to expose onion rounds. You can place it back into the skillet upside down for serving. Serve warm or at room temperature. Recipe by Elizabeth Karmel
RECIPE MEERA SODHA VIA AP
Golden Milk: A Sweet Treat By Meera Sodha
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
Turmeric, the day-glo Indian spice, is one of the hottest ingredients around at the moment— and turmeric latte, or “golden milk,” is a delicious recipe for incorporating it into your diet. Infused into warm milk, like in the turmeric latte, it tastes sweet and zingy. For me (and many Indians), it is the taste of childhood, of a few days off school, tucked up in bed and being looked after. But now, I need no excuse; I drink it first thing in the morning for a jolt of sunshine or last thing at night for a soothing evening drink. It’s even good cold, as a milkshake, when the weather is unbearably hot. Meera Sodha is an Indian foods expert and author of “Made in India: Recipes From an Indian Family Kitchen.” From The Associated Press
TURMERIC LATTE Prep & Cooking Time: 10 minutes Servings: 2 Powdered turmeric is available in most grocery stores, but fresh can be found in smaller Asian grocers. Only peel the fresh turmeric if you don’t mind getting yellow fingers; otherwise, leave it unpeeled.
• 1 inch turmeric root, peeled and grated, or 1/2 teaspoon ground turmeric • 3/4 inch ginger root, peeled and grated • 2 cups milk (I like unsweetened almond, but any is fine) • 2 pinches of ground cardamom (optional) • 1 1/2–2 tablespoons honey (or to taste)
DIRECTIONS Place the milk, turmeric, ginger, cardamom (if using), and honey into a small sauce pan and bring to a simmer over medium heat (do not allow to boil), then turn the heat off. Leave to infuse for a couple of minutes. Stir, then pour the latte through a fine sieve or mesh strainer into two mugs. Squeeze out the last of the gingery turmeric latte with the back of a spoon. Stir and check for sweetness, adding more honey if needed. Drink right away or chill in the refrigerate, where it will keep for a couple of days. Stir before serving. Recipe by Meera Sodha