ALL PHOTOS BY BENJAMIN CHASTEEN/EPOCH TIMES
D1 Nov. 25–Dec. 1, 2016 Making the Most of
Thanksgiving Leftovers on D6
www.EpochTaste.com
Mew Men Plays With
Fun Twists on Ramen
By Annie Wu | Epoch Times Staff
T
he ramen craze hasn’t left New York yet. Ramen shops have been sprouting up all over the city, with a new one opening every few weeks. Among the many bowls served, Mew Men stands out with its focus on fresh chicken broth.
(Right) The Japanese Farm Bowl, with brown rice, chicken and pork chashu, and mixed greens.
Mew Men’s culinary director, Hiroshi Hiraoka, is a ramen chef with many years of experience cooking at Ippudo and his own ramen shop in Japan. For Mew Men, he devised a broth recipe using free-range chicken from upstate New York farms. The restaurant also refrains from using MSG or artificial ingredients. You can taste the difference. The Shoyu-Chintan ramen has a surprisingly light and delicate flavor, full of umami but without an overwhelmingly salty taste ($13). The broth, made daily, takes five-and-a-half hours to cook and requires constant attention to monitor the temperature. It’s a welcome contrast to the oil-slicked bowls of many ramen shops.
See Mew Men on D7
Behold the Veggie-Tantan ramen. Its thick broth is made with sesame paste and a blend of red, white, and kome (rice) misos.
D2
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November 25–December 1, 2016 www.EpochTaste.com COURTESY OF KELSO BEER
CHICKEN GOBBLER SANDWICH AT BLUE RIBBON FRIED CHICKEN Blue Ribbon Fried Chicken is serving a special Thanksgiving sandwich during the month of November: fried chicken with a layer of stuffing, mashed potatoes, housemade gravy, and cranberry sauce ($8.95). Through Nov. 30 Blue Ribbon Fried Chicken 28 E. First St. (at Second Avenue) BlueRibbonFriedChicken.com
BRUNCH WITH BROADWAY STARS AT THE LAMBS CLUB
Weekend Pick
WINTER’S EVE AT LINCOLN SQUARE
This week will be your last chance to watch Broadway stars from “Chicago” perform while noshing on brunch fare at The Lambs Club. Gabby McClinton will be singing show tunes and jazz standards from noon to 1 p.m. Diners can choose from menu options like buttermilk pancakes with whipped lemon ricotta and berry compote; the Duck Confit Latke with poached egg, frisée, and lingonberries; and the Lambs Club Burger on toasted challah with Cabot sharp cheddar and shallots, served with fries. $68 per person, $35 for children.
KelSo’s founder Kelly Taylor will lead a tasting tour of Queens breweries via beer trolley. COURTESY OF KELSO BEER
After celebrating Thanksgiving, ring in the holiday season with the Winter’s Eve festival. It kicks off with a tree-lighting ceremony at Dante Park, followed by entertainment from street performers, crafts for children, and ice sculpting. Visitors can sample food from local restaurants and shops like Bar Boulud, Bouchon Bakery, Ed’s Chowder House, P.J. Clarke’s, and Sapphire Indian Cuisine. $1 to $4 per tasting.
Weekend Saturday, Nov. 26 Pick 11 a.m.–3 p.m. The Lambs Club 132 W. 44th St. (between Sixth Avenue & Broadway) TheLambsClub.com
Monday, Nov. 28 5:30 p.m.–9 p.m. Dante Park (at Broadway & 63rd Street) Broadway from Time Warner Center to 68th Street WintersEve.org
Hop aboard the beer trolley.
Weekend Pick
CHRISTMAS MARKET AT LE PARKER MERIDIEN Twelve vendors, spanning food, jewelry, and botanicals, will be open daily during the holiday season both inside and outside the Le Parker Meridien hotel in Midtown. Food vendors will include Glazed and Confused donuts, La Sonrisa Empanadas, La Belle Crepe, and Voilà Chocolat. Friday, Nov. 25–Saturday, Dec. 24 11 a.m.–8 p.m. Le Parker Meridien 119 W. 56th St. (between Sixth & Seventh avenues) ParkerMeridien.com
GUEST CHEF SERIES AT VIRGINIA’S East Village restaurant Virginia’s is collaborating with guest chefs to create a series of special dinners. Next up is chef Ryan Bartlow of Quality Eats teaming up with Virginia’s chef Matt Conroy to serve dishes like charred beets with yogurt, sorrel, and dry-aged beef fat; grilled Neuske’s bacon with peanut butter and jalapeño jelly; and long-bone short rib steak with sautéed greens and scalloped sunchokes. $75 per person. Tuesday, Dec. 6 7 p.m. Virginia’s 647 E. 11th St. (between Avenue B & Avenue C) VirginiasNYC.com
TROLLEY TOUR BY OUTER LIMITS BEER Kelly Taylor, founder of KelSo Beer, will guide a tasting tour of breweries in Queens. Taylor will explain modern beer history and talk about behind-the-scenes operations on the tour beginning at LIC Beer Project and continuing by trolley to three other breweries—Bridge and Tunnel Brewery, Finback Brewery, and Single Cut Beersmiths. KelSo beer will also be provided. $40 per person. Thursday, Dec. 1 6 p.m.–10:30 p.m. LIC Beer Project 39-28 23rd St. (between 39th & 40th avenues), Long Island City, Queens Eventbrite.com (search “Beer Trolley”)
Emilia Romagna IS THE REASON YOU LOVE ITALIAN FOOD & WINE BALSAMIC VINEGAR • WINE TRAILS • PARMIGIANO REGGIANO • TASTINGS Emilia Romagna is the land of flavors, making it a destination for the gourmand in search of tradition, authenticity, and top quality gastronomy. We are home to some of the world’s finest products and producers. It is all here. Find out what you missed the last time you went to Italy:
VISIT WWW.EMILIAROMAGNATURISMO.COM WWW.VISITVIAEMILIA.IT
D3
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November 25–December 1, 2016 www.EpochTaste.com NOAH FECKS
CONOR HARRIGAN
ROOFTOP BAR AT MCKITTRICK HOTEL The McKittrick Hotel’s rooftop bar, Gallow Green, is now open for the winter season. Surrounded by ski chalet decor, patrons may enjoy hot cocktails like Sleep No More, hot mulled wine with five-spice berry shrub, whiskey, and Amaro Montenegro; boozy punches like Manderley Punch with Maker’s Mark bourbon, Angostura 1919 Rum, orange juice, lemon juice, honey syrup, and sparkling water. The menu includes raclette with potatoes, pearl onions, speck, mushrooms, and herb salad; Roast Butternut Squash wood-fired pizza; and Lodge Burger with grass-fed Angus beef, bacon, and white American cheese. On weekends, the bar will serve brunch, with dishes like the Full English Breakfast, the Low Country Chicken and Waffles, and smoked salmon with dill-cucumber salad and beet caviar.
Gallow Green’s crudité bowl.
The terrace at Gallow Green.
The Lodge at Gallow Green 542 W. 27th St. (between 10th & 11th avenues) McKittrickHotel.com
EVAN SUNG
HOLIDAY SHAKES AT SHAKE SHACK
GREAT NORTHEAST CHEESE FEST
Fast-casual chain Shake Shack is launching a trio of seasonal shakes: Pumpkin Pie, a blend of pumpkin pie and vanilla frozen custard, topped with whipped cream and spiced pie crumble; Christmas Cookie, made with sugar cookie frozen custard topped with whipped cream and sprinkles; and Chocolate Peppermint, chocolate frozen custard blended with peppermint and topped with whipped cream and chocolate peppermint candy crumble ($5.75 each). Available at all locations except stadiums and JFK airport. Through March, the chain is also serving a winter-appropriate brownie batter hot chocolate, topped with whipped cream and chocolate sprinkles ($3.89). For customers who purchase a gift card valued at $25 or more, Shake Shack will offer a complimentary holiday ornament.
The Chocolate Peppermint shake. Through Jan. 1, 2017 ShakeShack.com
More than 30 artisanal creameries will showcase their cheeses, including Vulto Creamery, Crown Finish Caves, Crosswinds Farm and Creamery, Mohawk Drumlin Creamery, and Bovina Valley Farms. New York chefs will create unique cheese-filled dishes for the event, including Alfonso Zhicay of Casa del Chef, Will Horowitz of Ducks Eatery and Harry & Ida’s Meat and Supply Co., and Hugue Dufour of M. Wells Steakhouse. Top-rated wines, craft beers, farmstead ciders, and cocktails created especially for pairing with cheeses will also be available. $60 per person. Saturday, Dec. 10, 6 p.m.–9 p.m. Flushing Town Hall 137-35 Northern Blvd. (at Linden Place), Queens Eventbrite.com (search for “Great Northeast Cheese Fest”)
NOAH FECKS
NOAH FECKS
TIKI-THEMED HOLIDAY POP-UP BAR AT BOILERMAKER Three cocktail bars across the United States—Boilermaker (NYC), Lost Lake (Chicago), and Beachbum Berry’s Latitude 29 (New Orleans)— are joining hands to create tiki-themed holiday cocktails served at a pop-up bar. Called the Sippin’ Santa’s Surf Shack, the bar will serve drinks including Hawaiian Milk Punch, with bourbon, balsam liqueur, cream, and chai syrup; On Christmas Island, with three varieties of rum, housemade ginger syrup, Don’s Spices #2, passionfruit, and lemon; and Chinatown Christmas, with Chinese five spice–infused scotch, plum wine, demerara, and angostura bitters, served on a snowball. Friday, Nov. 25–Saturday, Dec. 24 Boilermaker 13 First Ave. (at East First Street) BoilermakerNYC.com
The “...and a Parrot in a Palm Tree” cocktail with reposado tequila, joven mezcal, Pierre Ferrand dry curaçao, spiced coconut syrup, and lime.
@RATEDRUWAN
FALL MENU AT GREEN FIG Green Fig, the modern Israeli restaurant inside the Yotel hotel, has a new slate of dishes for the fall season. They include duck seasoned with Indian spices and honey, served with carrot purée, peanut crumble, and yacon leaf; the Persian Lamb Couscous with pan-seared loin, served with handrolled couscous, smoked king oyster mushrooms, and tahini; and the All About the Mushroom, with king oyster mushrooms in porcini spice cream, sprinkled with dry, crumbled mushrooms, and garlic chips.
Persian Lamb Couscous.
At Yotel New York Green Fig 570 10th Ave. (between West 41st & West 42nd streets) GreenFigNYC.com
HOLIDAY POP-UP BAR AT MACE Miracle, a holiday pop-up bar, will be featuring holiday-themed cocktails. Guests can imbibe the Christmopolitan, with vodka, elderflower liqueur, spiced cranberry sauce, lime juice, and fig bitters; the Muletide, with Linie aquavit, oloroso sherry, ginger syrup, lime juice, and pumpkin pie soda; and the Santa-quila, with cacao nib–infused reposado tequila, Pedro Ximenez sherry, maple syrup, and black walnut bitters. Friday, Nov. 25–Saturday, Dec. 24 Mace 649 E. Ninth St. (between Avenue B & Avenue C) MaceNewYork.com
OLEG MARCH
NEW BRUNCH AT THE CANNIBAL LIQUOR HOUSE
WE’RE MORE THAN MEATS THE PLATE
The Cannibal’s newly opened, drinks-focused offshoot is now serving weekend brunch. Dishes include smoked trout hash browns, liège waffle with apple ice cream and smoked maple syrup, and the Breakfast Burger, topped with a fried egg. Drinks feature twists on classic brunch cocktails, like the Bloody Maria, made with tequila and housemade Sangrita; and the healthy Mean Green Machine, with celery, apple, cucumber, Chartreuse, and Salers Aperitif Gentiane liqueur. Saturday & Sunday 11 a.m.–3 p.m. The Cannibal Liquor House 111 E. 29th St. (between Lexington Avenue & Park Avenue South) TheCannibalLiquorHouse.com
The Christmapolitan with vodka, elderflower liqueur, spiced cranberry sauce, lime juice, and fig bitters.
The 1925 Phantom cocktail.
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
Compiled by Annie Wu/Epoch Times Staff
D4
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November 25–December 1, 2016 www.EpochTaste.com Openings around NYC
COURTESY OF WAGAMAMA
Wagamama
COURTESY OF MAXWELL’S CHOPHOUSE
The U.K.-based Wagamama, which first opened in London in 1992, has opened its first New York outpost in the Flatiron District. Its spacious location spans the length of the block between Fifth Avenue and Broadway. The menu is inspired by the flavors of Japan, as the menu features ramen, donburi, curry, and teppanyaki, among others. It also loosely borrows from other Asian culinary traditions, with dishes like pad Thai and ingredients like lemongrass. According to executive chef Steve Mangleshot, the most popular dishes at Wagimama’s U.K. locations are comfort classics, like the katsu curry and pad Thai. But for the more adventurous guests, there are creative takes like the grilled duck ramen or the steak bulgogi (marinated sirloin) and miso-fried baby eggplant on a bed of soba noodles, finished with kimchi and a tea-stained egg. Cocktails and fresh pressed juices are available; green tea is customarily on the house.
210 Fifth Ave. (between 25th & 26th streets) Flatiron 212-920-6233 Wagamama.us
Chili Squid (top); and Yaki Soba.
COURTESY OF GHOST DONKEY
Ghost Donkey Ghost Donkey, a new bar from AvroKo Hospitality Group, puts tequila and mezcal at the center with cocktails that are both classic and innovative. Nacho Jimenez and Eben Freeman, who head up the cocktail program, serve up creations like El Burro Fantasma (mezcal, aperol, agave, lime, pink grapefruit, and chili served in a ceramic donkey) and Mushroom Margarita (huitlacoche-infused Del Maguey Vida mezcal, Combier Triple Sec, lime, and lava salt), for example. Chef Brad Farmerie takes inspiration from Mexico and makes nachos the focus of the food menu, with varieties including wild mushroom, grilled shrimp, chorizo and tripe, and mole chicken. Open daily from 5 p.m. to 2 a.m.
4 Bleecker St. (between Elizabeth Street & Bowery) Lower East Side 212-254-0350 GhostDonkey.com
Maxwell’s Chophouse is the latest steakhouse to open in Manhattan.
Maxwell’s Chophouse
El Burro Fantasma cocktail.
Are You a Smart Restaurant Owner?
Originally a mainstay on the dining scene in Boca Raton, Florida, Maxwell’s Chophouse has a new incarnation in NoMad. The owners, mother-and-daughter team Babette Haddad and Melissa Haddad Malaga, have brought on chef Stratos Georgedakis (formerly executive chef of the city’s highly acclaimed Quality Meats) to lead the kitchen. The menu features USDA Prime cuts of 40-day dryaged, corn-fed beef, including porterhouse, New York strip, bone-in rib eye, and prime rib. Guests have the option of making their meal a surf-and-turf by adding lobster tail, crab meat, or garlic shrimp. Open daily for dinner from 5 p.m. to 1 a.m.; weekday lunch and weekend brunch to follow.
Pig Beach Burger
HOW DO YOU STAND OUT? Do what our fabulous clients did and partake in our smorgasbord of offerings to grow your customer base!
We have increased sales and we’re getting new customers. Mie Okuda, owner and chef, Momokawa
Interested? GET IN TOUCH!
advertisenow@epochtimes.com 212-239-2808
Epoch Times • 229 W. 28th St., Floor 5 • New York, NY 10001
COURTESY OF KATIE BURTON
Pop-up concept Pig Beach Burger, housed in an indoor space adjacent to the original Pig Beach, offers burgers, barbecue, and smoked meat sandwiches. The famed Pig Beach Burger is made from a blend of brisket and short rib, American cheese, pickles, and a secret sauce, served on a potato bun. Chef Matt Abdoo will offer different daily sandwich specials including a barbeque pork chimichanga; Grandma Val’s Meatball Hero with smoked DiPalo’s mozzarella; and the PBB Ribwich made with 1/4 rack of ribs served with house pickles and onions. Seasonal cocktails, wines on tap, and craft beers are available. Open Monday, Thursday, and Friday from 3 p.m., and Saturday and Sunday from noon.
460 Union St. (near Bond Street) 718-737-7181 Gowanus, Brooklyn PigBeachNYC.com
A new restaurant opens every day in New York City,
1184 Broadway (between 28th & 29th streets) NoMad 212-481-1184 MaxwellsChophouse.com
The Kati Roll Company
Pig Beach Burger offers splendiferous burgers and meat sandwiches.
MICHAEL BERMAN
The Kati Roll Company unrolls its fourth location, this time in the East Village. Some of the new items at the Kolkata street food–inspired eatery include the Kosha Mangsho Roll, with slow-cooked pulled goat meat wrapped in a freshly made flatbread and finished with red onions, birdeye chilies, and lime juice; and three more lassi options: Orange Blossom, Kesar Pista (with saffron and pistachio), and Mishti Doi (a take on fermented sweet yogurt with a reduction of date palm sugar). The restaurant plans to open 40 locations throughout the New York metropolitan area and nationwide by 2020. Open daily for lunch and dinner.
128 Second Ave. (between East Seventh Street & St. Marks Place) East Village 646-398-7710 TheKatiRollCompany.com
The Kati Roll Company’s menu is inspired by Kolkata street food.
D5
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November 25–December 1, 2016 www.EpochTaste.com COURTESY OF CHALAIT
COURTESY OF BLAKE LANE
LIZ BARCLAY
LIZ BARCLAY
Bibimbap.
Chalait has opened at Chelsea Market.
Char Sui Ribs and Masienda Champurrado.
Blake Lane
Chalait
Lalo
New California-style eatery Blake Lane, conceptualized by owner Suzanna Beall, features health-conscious dishes such as tahini toast with beet tahini, blackberries, and purple basil; and Courgetti, with spiralized squash, basil pistachio pesto, roasted tomato, avocado, and poached shrimp. Dinner features many of the same salad and bowl options, in addition to entrees such as sea trout with green curry, black rice, sautéed greens, herbs, and coconut flakes; and the Savory Porridge with black and brown rice, farro, kabocha, miso purée, and shiitake mushrooms. Black Lane’s executive chef is Diego Moya (formerly of Casa Mono). Open daily from 8 a.m. to 11 p.m.
Chalait has opened a second location at Chelsea Market, offering matcha green tea drinks, specialty coffees, loose leaf teas, and a seasonal food menu. The menu at this new location introduces a golden latte, made with a turmeric-chai mix made in house, and a smoked salmon tartine with orange matcha cream cheese, capers, red onion, and black sesame. Chalait also makes its own dairy-free milks with almonds and cashews. Open daily from 8 a.m. to 8 p.m.
Chef Gerardo Gonzalez, along with partners Ben dos Remedios and Mateusz Lilpop, have opened Lalo, a 50-seat restaurant featuring globally inspired dishes. Menu items include Chile Strawberries, dehydrated strawberries in an aleppo, sumac, smoked salt, and plum sauce; Green Mole Bulgarian Feta with green mole, hibiscus chutney, and seared seasonal vegetables; and large format dishes such as Carnitas with corn nuts and white sauce, served with housemade flour tortillas. The beverage menu is from Anna Morris (formerly of Mission Chinese and El Rey); the wine program, curated by Alex Alan of Freeks Mill and Hotel Delmano, focuses on California wines, Spanish-style New World wines, and Old World Spanish wines. Open for lunch on weekdays, dinner daily from 5 p.m., and brunch on weekends.
1429 Third Ave. (between East 80th & East 81st streets) Upper East Side 212-988-4700 BlakeLaneNYC.com
At Chelsea Market 75 Ninth Ave. (between West 15th & West 16th streets) Chelsea 212-929-0266 Chalait.com
COURTESY OF CHAO CHAO
104 Bayard St. (between Baxter & Mulberry streets) Chinatown 646-998-3406 Lalo.nyc
DARA POLLAK
A HEALTHY TAKE ON THAI Delicious & unique dishes you can’t find anywhere else, made with authentic spices and preparations. We offer a selection of organic meats and healthful side dishes like brown rice and quinoa.
Squid Salad.
Lobster Pita Crisps.
Thais for the Holidays
Chao Chao
Delilah
Executive chef and owner Stephan Brezinsky has opened Chao Chao, a 65-seat Vietnamese restaurant in the East Village. He learned to cook mostly from his mother, Kimxuan Brezinsky, who grew up in French-occupied Saigon. Some of the menu highlights include Autumn Curry with seasonal vegetables and a coconut milk yellow curry; Ca Ri Bo with beef cheeks marinated in shrimp paste and slow cooked in a lemongrass coconut milk curry, with egg noodles; and Cauliflower Three Ways, pickled, fried, and raw cauliflower, with Granny Smith apples, chardonnay vinaigrette, and fried garbanzo beans. Open for dinner daily from 6 p.m.
Nightlife veteran Mino Habib (The DL, Veranda, The Attic Rooftop) has opened Delilah, a new restaurant and lounge. Executive chef Kevin O’Connell (formerly of Veranda and Pop Burger) has created a dinner menu that features spicy lamb sliders, lobster pita crisps, and filet mignon and grilled chicken skewers. Mixologist Rael Petit (Mulberry Project, Loft 45) has devised the cocktail menu, including large format cocktail punch bowls. Open daily from 4 p.m. to 4 a.m.
171 Avenue A (between 10th & 11th streets) 212-475-3171 East Village ChaoChaoNYC.com
Celebrate all your holiday occasions, the Thai way.
155 Rivington St. (between Suffolk & Clinton streets) Lower East Side 212-777-2520 DelilahNYC.com
COURTESY OF FIELDS GOOD CHICKEN
Chicken Volcano with pineapples, and cashews in a sweet and spicy sauce.
THAIS NEW YORK 1718 2nd avenue (btw 89 st. & 90 st.) NYC
T. 212.289.8889 www.ThaisNYC.com
OLEG MARCH
Roasted Chicken.
Candelabra cocktail.
Fields Good Chicken
Shay and Ivy
You won’t find fried chicken at Fields Good Chicken, the restaurant founded by former semi-pro cyclist Field Failing. Like its other two locations, the chicken is antibiotic-free and can be ordered grilled, roasted, or pulled, with sauces like tangy barbeque, maple chipotle, or habanero mango hot sauce. Salads and bowls are also available. The restaurant follows eco-friendly practices, such as composting and using biodegradable packaging. Open daily from 11 a.m. to 10 p.m.
Shay and Ivy, a 112-seat restaurant newly opened in the Flatiron District, serves progressive American cuisine from executive chef Bradley Warner. The menu features the Chile Lacquered Halibut, the Grilled Berkshire Pork Chop, and the Amish Free Range Roast Chicken, all prepared with ingredients from local purveyors. Open for dinner daily, with lunch and brunch to follow.
148 Madison Ave. (at East 32nd Street) Midtown South 212-675-0462 FieldsGoodChicken.com
39 W. 24th St. (between Sixth Avenue & Broadway) Flatiron 646-666-8635 ShayAndIvyNY.com
Compiled by Channaly Philipp/Epoch Times Staff
Authentic Japanese GMO FREE
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 157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
2nd Location
D6
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November 25–December 1, 2016 www.EpochTaste.com
THANKSGIVING LEFTOVERS
What to Make the Day
RECIPE
After Thanksgiving
CRANBERRY SAUCE Makes 1 1/4 cups
By The Culinary Institute of America
T
hanksgiving is a day for celebrating, where we enjoy the company of friends, share delicious food, and reflect on our country’s history and traditions. Throughout this celebration, though, there is one lingering thought in the back of our minds that cannot be ignored: Tomorrow there will be leftovers. Will we eat pie for breakfast? Will there be turkey soup simmering on the stove? Did we buy bread specifically for the purpose of making sandwiches with leftovers? The answer to all of these questions should be yes. Every family has its own unique Thanksgiving traditions and recipes. But the next day, homes across America are bound by a common ritual: the day-after turkey sandwich. And while our recipe for a Thanksgiving Sandwich has all of the classic components (plus bacon!), the beauty of leftovers is that they can be personalized to suit your mood— and the contents of your refrigerator. Eventually, we all suffer from turkey and mashed potato fatigue. Luckily, all it takes is a few minutes and a little bit of creativity to transform these ingredients into something fresh. Make a gourmet brunch at home by chopping turkey, roasted veggies, and stuffing; browning them in a skillet; and serving them with a fried egg and hot sauce.
Dessert isn’t immune to leftovers, either. If you run out of enthusiasm for eating that apple or pecan pie, try scooping out the filling (or, if you’re bold, mashing up the whole thing, crust and all) and folding it into freshly churned ice cream. We think cinnamon, bourbon, or maple would make some seriously awesome sundae toppings.
• 3/4 cups fresh cranberries • 2 tablespoons sugar • 1/2 cup water • 2 teaspoons grated orange zest
DIRECTIONS In a medium saucepan over medium heat, combine the cranberries, sugar, and water. Bring to a boil and whisk to break up the cranberries.
From The Associated Press
Cook the mixture until the cranberries burst and the sauce has thickened, about 5 minutes. Remove from the heat and stir in the zest. Cool completely before serving.
RECIPE THANKSGIVING SANDWICH Prep & Cooking Time: 15 minutes Servings: 4 • 1/2 cup mayonnaise • 1 tablespoon chopped sage • 8 slices whole-grain bread • 3/4 cup Cranberry Sauce (recipe follows) • 1 pound sliced turkey • Lettuce, as needed • Sliced tomatoes, as needed • Sliced crisp bacon (optional)
DIRECTIONS In a small bowl, combine the mayonnaise and sage.
SO FRESH! WE NOW DELIVER!
Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Come enjoy cuisine from the most savory region in Mexico...Puebla! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
A Perfect Fusion of East & West
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
CASTILIAN SPANISH CUISINE
at el Pote
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
To assemble the sandwiches, spread 4 slices of bread with the mayonnaise mixture, add a layer of cranberry sauce, and top with the turkey, lettuce, and tomato. Spread the remaining 4 slices of bread with cranberry sauce and place on top of the turkey. Slice the sandwiches in half and serve. Chef’s Note: You can make a Turkey Club Sandwich by simply adding another slice of bread and another layer of cranberry sauce, turkey, bacon, lettuce, and tomato. Recipe by The Culinary Institute of America in Hyde Park, N.Y. It also can be found in The Culinary Institute of America’s cookbook “The Young Chef.”
Leftovers from the Thanksgiving feast make a great sandwich.
PH IL M
ANSFIELD/THE CULINAR
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COURTESY OF EMA
RECIPE PUMPKIN HUMMUS • 2 cups garbanzo beans • 1/4 cup water • Squeeze of lemon • 2 tablespoons olive oil • 1/4 teaspoon cinnamon • 1/8 teaspoon nutmeg, plus more for garnish • 1/2 teaspoon ground cumin • 2 cups canned pumpkin • 1 teaspoon brown sugar • Salt • Toasted pumpkin seeds, for garnish
DIRECTIONS Purée garbanzo beans in a blender with water, lemon juice, olive oil, and spices until smooth.
Using a rubber spatula, mix purée with canned pumpkin until it’s completely incorporated. Add salt and olive oil to taste. Garnish with toasted pumpkin seeds and freshly grated nutmeg. Recipe courtesy of CJ Jacobson, chef at Ema in Chicago
COURTESY OF LETTUCE ENTERTAIN YOU
RECIPE PANCAKES WITH CRANBERRY RELISH AND ORANGE ZEST Makes 8 pancakes • 1 cup plus 2 tablespoons all-purpose flour (250 grams) • 1 tablespoon baking powder (15 grams) • Pinch of salt (2 grams) • 1 tablespoon plus 2 teaspoons sugar (25 grams) • 1 cup milk (220 grams) • 1 cup buttermilk (220 grams) • 4 tablespoons canola oil (50 grams) • 2 extra-large eggs (110 grams) • 1 teaspoon vanilla bean (3 grams) • 2 teaspoons pumpkin spice (10 grams) • 1/2 cup of cranberry sauce, from night before (150 grams) • 1 orange, for zest
Remove pancake batter from the fridge and dollop cranberry sauce into batter and gently fold a few times, finally making a swirl throughout the batter with the spoon.
DIRECTIONS
Heat a nonstick pan on the stove over medium-high heat. Place 1/2 cup of batter into the pan and zest the orange over the pancake side that is facing up. Just a couple sprinkles of zest will do!
Combine all flour, baking powder, sugar, pumpkin spice, and salt in a bowl. In a separate bowl, combine eggs, milk, vanilla, butter, buttermilk, and oil by whisking very well.
Once it is bubbling, flip and continue to cook the other side. Remove from pan and serve with butter and maple syrup. Top with cranberry sauce.
Slowly add the dry mix to the egg mix with a wooden spoon. Be sure not to over mix batter, as it should be slightly lumpy.
Chef’s Note: For most accurate results, use a kitchen scale to measure ingredients.
Place the bowl of batter in refrigerator for 20 minutes. Meanwhile, whisk cranberry sauce to become more like a jelly.
Recipe courtesy of Jeff Mahin, chef at Stella Barra Pizzeria, Summer House Santa Monica, M Street Kitchen, and Do-Rite Donuts
D7
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November 25–December 1, 2016 www.EpochTaste.com BENJAMIN CHASTEEN/EPOCH TIMES
The Maze-men Truffle ramen, with a pool of aromatic truffle oil and soy sauce underneath.
Mew Men Plays With
Fun Twists on Ramen Mew Men continued from D1 The noodles are topped with pieces of chicken, pickled overnight and then slow-cooked with peppers, and pork chashu that boasts a unique look and texture. The pork is seared on the surface and then slow-cooked for four hours, rendering it slightly pink and pliable, like tender slices of roast beef. Mew Men adds unexpected elements to familiar ramen tropes. Shio, or salt-flavored, ramen tends to have a clean and light broth. But Mew Men’s Shio-Paitan features a creamy, milky base made from simmering chicken bone marrow ($13). The soup is nourishing, like an antidote to cold weather, while its viscosity adds an extra-slippery dimension to the noodles. Onion flakes sprinkled on top provide a pop of flavor. Even the restaurant’s decor is a bit out of the box. Road cases (used for carrying instruments) are repurposed as table legs, while stage lights decorate the ceiling and a DJ sound system lines the back wall. The air buzzes with the sound of conversation and a mix of musical genres playing in the background—it’s lively, but not noisy. The Kara-Shoyu is a spice lover’s dream bowl, but its heat comes from peppers not commonly used in Japanese cooking ($13). The broth is topped with minced pork that has been cooked with ground jalapeño peppers and infused with homemade hot chili oil (a secret recipe that the restaurant declined to divulge). The heat is intense and has a numbing quality akin to Sichuan peppercorns. When you eat the noodles, the spices might give you a kick to the throat—especially with the chopped habanero peppers served on the side—but it’s worth the pain. A generous helping of chives and sesame seeds makes the bowl even more aromatic and flavorful. For vegetarians, there’s the Veggie-Tantan ramen. Instead of the strong spicy and garlicky flavors in a typical tantan ramen, Mew Men’s has a nutty, thick broth made with sesame paste and a blend of red, white, and kome (rice) misos ($14). And for diners who prefer a soupless noodle dish, the Maze-Men Truffle ramen entices with a little Western influence in the form of truffle oil ($12). Aside from noodles, there are other worthy options on the menu. Kara Age, or fried chicken, makes a great appetizer, coated with crushed cornflakes for maximum crunch ($5 for 3 pieces, $7 for 5). For lunch service, Mew Men serves set meals that will satisfy, in the traditional Japanese format including a bowl of rice, soup, and pickles. The Japanese Farm Bowl is a mixed green salad served over brown rice and topped with the aforementioned chicken and pork chashu ($13), while the Gindara Teishoku consists of cod marinated in Kyoto-style miso—lightly sweet and buttery—served with rice, soup, and sides ($16).
Mew Men
7 Cornelia St. (near West Fourth Street) West Village 212-727-1050 MewMenNYC.com
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.
Hours Lunch: Tuesday–Sunday 11:30 a.m.–3 p.m. Dinner: Sunday, Tuesday– Thursday 5:30 p.m.–10 p.m. Friday & Saturday 5:30 p.m.–11 p.m. Closed on Mondays
The buttery fish is marinated in Kyoto-style miso.
BENJAMIN CHASTEEN/EPOCH TIMES
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
D8
@EpochTaste
November 25–December 1, 2016 www.EpochTaste.com
Discovering the Flavors of
Gochujangspiked seaweed chips are a sure hit for spice lovers.
New Discoveries They discovered, for example, that kimchi
Fruit-flavored aloe drink samples.
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mericans are no longer strangers to kimchi. We have fallen for the spicy, bold, and soul-warming tastes of Korean cuisine as they’ve made their way into our fine dining restaurants and specialty supermarkets. But there’s much more to explore beyond the typical Koreatown fare. Last week, the K-Food Fair, organized by exporter Korea Agro-Fisheries and Food Trade Corporation, introduced a wide range of delicious Korean foods to American consumers, from snacks to condiments to alcoholic beverages. Tasting booths were set up at supermarkets in New York City, New Jersey, Maryland, Pennsylvania, Virginia, and other parts of the country. At Food Bazaar Supermarket in Long Island City, Queens, on Nov. 12, curious shoppers from various cultural backgrounds sampled foods they hadn’t tried before, eager to learn more about Korean cuisine.
comes in many different permutations. There’s geotjeori (lightly salted) kimchi, made fresh instead of fermented. When raw napa cabbage gets slathered in all those red pepper flakes and potent aromatics, the resulting kimchi becomes more spicy than funky, with a crunchy texture. It can be easily made with ingredients bought at a typical supermarket. At Korean grocery stores, you can also find a variety of vegetables fermented kimchi-style, from ponytail radish to cucumbers. Many of the fermented pastes and sauces used in Korean cooking can be seamlessly incorporated into common American dishes. Chef Angelo Sosa, a former “Top Chef” contestant who operates several Latin-inspired restaurants in New York City, gave a talk with KoreanAmerican chef Hooni Kim at the K-Food Fair opening event held at The Times Center on Nov. 11. Sosa raved about a recipe for tomato soup in which he adds gochujang (fermented pepper paste), lending an extra dimension to an Italian classic. “Fusion is not something to shy away from. Fusion is connection,” Sosa said. These days, gochujang is available in different forms: mixed with barbecue sauce (tangy with a hint of heat) or mayo (creamy and piquant), for example. It can also be artisanal. JookJangYeon is a Korean brand that makes gochujang, soy sauce, and doenjang (Korean miso) according to traditional methods, aging its all-natural products for at least three years. Like fine wine, the bottles are labeled by the year the sauce was placed into traditional earthenware pots for fermenting.
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Korean condiments add potent flavor to any dish.
Korean Snacks Korean snacks are equally enticing. Gochujang-spiked seaweed chips are a sure hit for spice lovers, while seaweed roasted with fragrant grape seed oil makes for a healthy, addictive snack rich in umami. They can be washed down with refreshing, healthful beverages like fruit-flavored aloe drinks (said to help boost your immune system, among other benefits), green tangerine (a fruit unique to Asia) juice, and sujeonggwa, a traditional punch made with cinnamon, ginger, brown sugar, and dried persimmon, nutty and comforting. There’s also a world of Korean alcoholic beverages to explore. Bokbunja ju is a fruit wine made from Korean black raspberries that’s tart and a tad sweet. Soju, a popular spirit, is now being handcrafted in the United States, using organic sticky rice and a traditional yeast. The result is a clean, mellow taste that goes down smoothly. With more and more Korean products becoming available to American consumers, now’s the time to try the varied, tantalizing flavors of Korean cuisine. A young patron enjoys samples of Korean instant noodles at the Food Bazaar Supermarket in Long Island City, Queens.
Hungry New Yorkers await lunch boxes from the Korilla food truck.
Food Bazaar Supermarket was one of many venues around the country that hosted the K-Food Fair.