Snow Days
D12
on
Winter Wanderlust
Eating well on and off the slopes
See Snow Days on D2
food lover is always on the prowl for good food. After a day spent gliding on an Alpine peak, the urge to chase an excellent meal only intensifies.
By Annie Wu | Epoch Times Staff
Chefs get ready to prepare an Alpine meal in the Dolomites in northern Italy.
D1 February 12–18, 2016
COURTESY OF ALTA BADIA PRESS OFFICE
D2
@EpochTaste
February 12–18, 2016 www.EpochTaste.com FREDDY PLANINSCHEK
Guests enjoy a wine break in the wintry landscape of Alta Badia, Italy.
Snow Days DEAN DUBOKOVIC
Eating well on and off the slopes
Snow Days continued from D1 Comforting, robust meals and restorative drinks are essential for refueling after hitting the slopes. Here are five destinations where the dining experience is as worthwhile as the skiing.
Smoked spare rib pralines with porcini mushroom dust by Heinrich Schneider, Michelin-starred guest chef at Jimmy Hut in Alta Badia.
Venture Into Thailand’s
Spicy Northeast
at
ESANATION Authentic Thai cuisine sure to delight your adventurous senses!
• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.
Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.
ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 # esanation.com
A skier glides down the Dolomites in south Tyrol, Italy.
Alta Badia, Italy Italians are well-known for their love of food, so it’s no surprise that Alta Badia, a resort region in the Dolomites, hosts an annual A Taste for Skiing festival showcasing local food and wine. This season, the festival boasts Italian-American chef Joe Bastianich as the ambassador, while the 2015/2016 theme highlights the flavors of southern Italy and South Tyrol (the northernmost Italian province). Fourteen Italian Michelin-starred chefs at 14 ski huts will create either a South Tyrolean dish paired with southern Italian wine, or vice versa. Diners can feast on Genoa-style tagliatelle with puccia bread and beef, topped with ricotta that has been matured in caves in Puglia (by chef Nicola Laera); barley from a mill in Villabassa with local suckling pig and marjoram (by chef Chris Oberhammer); and linguine with lemon, mussels, bottarga, and Agerola bread (by chef Alois Vanlangenaeker). Wine pairings include pinot bianco, Chardonnays, and Nerello Mascalese. On Feb. 25, March 3 and March 10, sommeliers at select huts will guide guests through a wine tasting featuring South Tyrolean wines. The festival runs through March 20. altabadia.org/en Zermatt, Switzerland Located at the foot of the famed Matterhorn is the classic Swiss Alps resort Zermatt, with charming chalets, 180-plus restaurants, and no cars allowed into the village. Here you’ll find classic Swiss cuisine, which takes influences from its neighbors in Germany, Austria, France, and Italy. A winter—or anytime—favorite is cheese fondue. Amadé Perrig, former president of the Zermatt tourism board, said the best fondue is made with Emmental and Gruyère cheeses, mixed with a little white wine or kirsch (cherry
brandy). To dip, “use bread that’s a little older, not spongy—at least a day old,” he said. Another classic is raclette cheese served with potatoes, pickles, and onions. The fun part is melting the cheese yourself over your own tabletop grill. Perrig said that depending on where the milking cows were raised, the taste of raclette can differ greatly. “The higher the cows, the more rich the grass [they eat], and the better the cheese,” he said. Raclette is best paired with Fendant, a dry white wine. If enjoying all this cheese makes you curious to know how it’s made, you can tour Zermatt’s only local dairy producer, Horu-Käserei. Another hearty Swiss dish is Zürcher geschnetzeltes, veal cooked with white wine, cream, mushrooms, and onions, and usually accompanied with rösti (Swiss hash browns). zermatt.ch/en Lech am Arlberg, Sölden, and Saalbach, Austria The Lech ski resort in the Arlberg mountain range is home to the highest number of Gault&Millau-rated establishments per capita (Gault&Millau is an influential restaurant guide in Europe). Among them is the rustic Rud-Alpe ski hut, first built around 1750. As Vorarlberg—the state where Lech is located—is known for its cheeses, Rud-Alpe’s cheese platter is a must-try. rud-alpe.com At Schneggarei, another gourmet ski hut, you can sample regional specialties like beef tartare made with Arlberg almochsen (an Alpine mountain ox), or Lech rainbow trout served with parsley buttered potatoes and almond butter. Wash everything down with warm Austrian-style mulled red wine, glühwein, spiced with cinnamon and oranges. schneggarei.at About a two-hour drive away, at the Sölden ski resort located in the Ötztal valley, the Gampe Thaya Almwirtschaft ski hut also runs its own family farm. The owners raise Tyrolean gray cattle to make fresh cheese, yogurt, and butter for guests. The hut’s most popular dishes are the kaiserschmarrn, fluffy shredded pancakes dusted with powder sugar and typically served with baked plums or apple compote; and Tiroler gröstel, a hearty fry-up with bacon, ALEX FILZ
D3
@EpochTaste
February 12–18, 2016 www.EpochTaste.com COURTESY OF SWITZERLAND TOURISM
NOW OFFERING
WINE CLASSES Come Learn With the Disciples of Wine! Degrees of Flavor Monday, 2/22/16, 6:30-8:30pm, $75
Find Your Palate Saturday, 2/27/16, 2-4pm, $75
Reserve your spot now at: WineDisciplesEnoteca.com/wineclasses Sign up and learn about wine in a relaxed and interactive environment.
This is going to be fun! Wine Disciples 129 W. 29th St. (btw. 6th & 7th avenues) (212) 239-4199
A winter’s night in Zermatt, Switzerland.
Carrabassett Valley, Maine If you want the experience of traveling European-style from ski hut to ski hut, but without leaving the country, head to western Maine. Maine Huts and Trails, a nonprofit organization, is building an 180-mile network of crosscountry ski trails stretching from the Mahoosuc Range to Moosehead Lake. So far, 80 miles have been built, with four huts stationed along one section near Carrabassett Valley, totaling 8 miles. You can choose which trail to take based on diďŹƒculty level.
See Snow Days on D7
COURTESY OF SWITZERLAND TOURISM
potatoes, and onions. gampethaya.riml.com Further east, in the state of Salzburg, is Saalbach, one of the largest ski resorts in Austria. A culinary ski trail called Via Culinaria brings skiers to gourmet mountain huts throughout Salzburg. All use local ingredients to prepare classic Austrian dishes like the Wiener schnitzel, germknĂśdel (a yeast dumpling filled with spicy plum jam), and a signature Salzburg soufflĂŠ dessert, pyramid-shaped and reminiscent of the snowy caps of Austria, called Salzburger nockerl. salzburgerland.com
( ( (+ ( ( * #) ' - # ' %! ' #$( $"
PRIME STEAKS.
The festive main shopping street in Zermatt.
LEGENDARY SERVICE.
At the Alta Badia resort, Michelinstarred chef Nicola Laera serves Genoastyle tagliatelle with puccia bread and beef, topped with ricotta that has been matured in caves in Puglia.
Fine Wine • Private Dining • Exceptional Menu DEAN DUBOKOVIC
Morton’s World Trade Center
Midtown 551 Fifth Avenue 212-972-3315
World Trade Center 136 Washington Street 212-608-0171
Great Neck 777 Northern Boulevard 516-498-2950
Hackensack One Riverside Square 201-487-1303
White Plains 9 Maple Avenue 914-683-6101
mortons.com
D4
@EpochTaste
February 12–18, 2016 www.EpochTaste.com
UPLAND DINNER DOWNSTAIRS Chef Justin Smillie has converted the downstairs dining area in his popular restaurant, Upland, into an intimate chef’s club. Every Tuesday for one seating only, Smillie will create a seasonal 4-course dinner for parties of six or more. All dishes will be served family-style. Reservations are open for the month of February. $90 per person; additional $40 for beverage pairing.
stuff to eat and drink around town COURTESY OF BLACK TAP
Tuesdays 7:30 p.m. Upland 345 Park Avenue South uplandnyc.com For reservations, email upland.downstairs@starr-restaurant.com
INTRODUCTION TO CHINESE TEA Chinese teahouse Tea Drunk is hosting tea appreciation classes, where attendees can learn to discern between six types of tea—green, yellow, white, oolong, red, and black— as well as the ins and outs of teaware, tea drinking etiquette, and traditions. $75 per person. Monday, Feb. 15 6:30 p.m.–8:30 p.m. Tea Drunk 123 E. 7th St. tea-drunk.com
COURTESY OF BAITA
Patrons at the rooftop pop-up restaurant Baita.
ANTI-VALENTINE’S DAY AT BAITA If you don’t have a date on Valentine’s Day, fret not. Baita, the pop-up Italian Alps restaurant at Eataly, is hosting an allyou-can-drink event, where you can enjoy fine beer and wine, along with passed hors d’oeuvres. $35 in advance, $40 at the door; additional $4 for food.
The Red Velvet Milkshake.
BLACK TAP CRAFT BURGERS & BEER
Sunday, Feb. 14 Noon–10 p.m. La Birreria at Eataly, 500 Fifth Ave. eataly.com
Available now Theo’s Restaurant and Oyster Bar Brunch 1048 Third Ave. theosny.com
HEART-SHAPED PIZZA AT RIBALTA On Valentine’s Day, Neapolitan pizzeria Ribalta is making its regular pizzas into heart-shaped pies, starting at $13. Try their classics like the Ribalta with mozzarella, Italian sausage, and broccoli rabe, or the Porcini e Pancetta with porcini mushrooms, pancetta, mozzarella, and parsley. Sunday, Feb. 14 Ribalta 48 E. 12th St. ribaltapizzarestaurant.com/NYC
‘KOREATOWN: A COOKBOOK’ RELEASE PARTY Chef Deuki Hong of Manhattan restaurant Kang Ho Dong Baekjeong and writer Matt Rodbard have published a cookbook with recipes, photos, and anecdotes from Koreatowns all across the United States. They are celebrating with Korean snacks prepared by Hong, beer, and soju. $40 per person.
Sunday, Feb. 14 Black Tap SoHo 529 Broome St. Black Tap Meatpacking District 248 W. 14th St. blacktapnyc.com
This Upper East Side seafood restaurant is now serving brunch, with dishes like Lobster and Citrus Salad with avocado, frisée, and red leaf sorrel; Dry-Aged Burger Wagyu House Ground with New York cheddar, arugula, and red onion on a brioche bun; and Ricotta Blueberry Pancakewith lemon and powdered sugar.
A heart-shaped pie at Ribalta.
COURTESY OF FOUR SEASONS HOTEL
This popular burger and milkshakes joint is serving a special Red Velvet Milkshake for Valentine’s Day, with chocolate frosting, red M&M’s, and chocolate kisses, and topped with an actual slice of red velvet cake. $15.
THEO’S RESTAURANT AND OYSTER BAR BRUNCH
COURTESY OF RIBALTA
Tuesday, Feb. 16 7 p.m.–9 p.m. Ichi Cellar 6 E. 32nd St. koreatowncookbook.com
The Love Blush Gimlet.
FOUR SEASONS HOTEL Treat your loved one to a Valentine’s Day cocktail at the Four Seasons Hotel. The Love Blush Gimlet has Grey Goose citron vodka, cranberry, agave, and lime, and is paired with an yuzu marshmallow dipped in white chocolate. $24; additional $5 for chocolate pairing. Sunday, Feb. 14 Four Seasons Hotel 57 E. 57th St. fourseasons.com/newyork
KOREAN COOKING CLASSES Banchan Story teaches traditional Korean cooking in an intimate setting with small groups. Sign up for classes in making dumplings and buns; dishes with sea vegetables; and essential Korean sauces like ssamjang (soybean paste). $95 per person. Saturday, Feb. 20 Basement Kitchen Studio 306 W. 51st St. banchanstory.com
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
D5
@EpochTaste
February 12–18, 2016 www.EpochTaste.com DIANE BONDAREFF
SYLVAIN GABOUREY
LUNAR NEW YEAR FESTIVAL Popular Chinese eatery Xi’an Famous Foods is organizing a food and music festival to ring in the Lunar New Year. Asian food joints around town, such as Korilla, Mokbar, Otafuku, and Nom Wah Tea Parlor, will be serving their signature dishes. Participating musicians include rap group Far East Movement and YouTube star Kina Grannis. Saturday, Feb. 20 5:30 p.m.–10 p.m. Terminal 5 610 W. 56th St. lnyf.xianfoods.com
COURTESY OF JIMMY’S NO. 43
Attendees at last year’s Chefs for Kids’ Cancer benefit.
Model and actress Brooke Shields with chef Dan Kluger. DIANE BONDAREFF
CHEFS FOR KIDS’ CANCER Top chefs from restaurants around the city will serve a charity dinner to raise money for pediatric cancer research, including Bobby Flay, Marc Forgione, Alex Guarnaschelli, Marc Murphy, Josh Capon, Ivan Orkin, and Leah Cohen. Dominique Ansel, Christina Tosi of Milk Bar, and Daniel Humm of Eleven Madison Park are among those in charge of dessert. Tuesday, Feb. 23 Metropolitan West 639 W. 46th St. cookiesforkidscancer.org
Hot dog offerings at the Winter Hot Dog Championship.
The participating chefs at last year’s benefit.
WINTER HOT DOG CHAMPIONSHIP
SARKA BABICKA
CHARCUTERIE MASTERS
Danish hot dog eatery Revolving Dansk is hosting a hot dog championship, where they’ll create some of the most interesting hot dog combinations from their fans (last year’s winner was the the “God Morgen Dog” with bacon, jalapeno coleslaw, deviled egg cream, and sriracha ketchup). make hot dog varieties and the public gets to vote on their favorite one. The event will also include unlimited tastings of classic Danish “rod polse” hot dogs, entry to a raffle, and access to local craft beers served at Jimmy’s No. 43. $15 early bird, $25 at the door.
Amateur and professional charcutiers will compete to see who makes the best cured meats at this all-you-candrink-and-eat event. Contestants include The Meat Hook, Ridgewood European Pork Store, and chef Larissa Popa from Detroit, who will also be performing a butchering demo. Chef Will Horowitz of Harry & Ida’s Meat and Supply Co., Michelin-starred chef Hugue Dufour of M. Wells Steakhouse, and Chef Alfonso Zhicay of Casa del Chef Bistro will cook up dishes featuring smoked heritage pork and other cured meats. $100 per person.
Sunday, Feb. 21 1 p.m.–4 p.m. Jimmy’s No. 43 43 E. Seventh St. eventbrite.com (search “Copenhagen street dog”)
HOT CHICKEN WITH DAVID SANTOS Chef David Santos (formerly of Louro) will be cooking up Nashvillestyle hot chicken at Hawaiian restaurant Noreetuh. Each bird (serves two) will come with potato salad, coleslaw, beer-and-brown-sugarbaked beans, white bread, pickles, and ranch dressing. Santos has selected a list of beers, sodas, and cocktails to pair with his chicken. From 5:30 p.m. to 6:30 p.m, a number of chickens will also be available for pick-up only. $55 per chicken meal (serves 2). Monday, Feb. 22 Noreetuh 128 First Ave. eventbrite.com (search “Santos hot chicken”)
Compiled by Annie Wu/Epoch Times Staff
Saturday, Feb. 27 6 p.m.–10 p.m. Flushing Town Hall 137-35 Northern Blvd. nyepicureanevents.com
Chef Joseph “JJ” Johnson of The Cecil and Minton’s in New York (L) with chef Itzik Mizrachi Barak at the Waldorf Astoria in Jerusalem.
TASTE OF WALDORF ASTORIA The famed luxury hotel that gave rise to the Waldorf salad and Eggs Benedict has partnered with the James Beard Foundation’s Rising Star semi-finalist chefs to find the next iconic dish. Each semi-finalist worked with an executive chef at Waldorf Astoria in Amsterdam, New Orleans, Beijing, Jerusalem, and Orlando. Their creations will be presented at a final tasting in New York City, where judges will decide on the winning dish, which will then be available at Waldorf Astoria hotels around the world. Tuesday, Feb. 23 Waldorf Astoria Hotel, 301 Park Ave. tasteofwaldorf.com
MASQUERADE BENEFIT FOR HARLEM HOSPITAL CENTER Harlem’s best restaurants will be serving food at the 2016 Masquerade Ball benefiting the Harlem Hospital Center, including Cheri, Farafina Cafe and Lounge, Lolo’s Seafood Shack, and Harlem Besame. Drinks will be provided by Harlem Brewing Co., Papi Wines, and William Wolf Whiskey. $150 per person. Saturday, March 5 8 p.m.–midnight Harlem Hospital Center, Mural Pavilion 506 Lenox Ave. (between 135th & 136th streets) 2016hhball.eventbrite.com
OUR PURPOSE: TO SATISFY THE PURISTS TOSHIO SUZUKI, SUSHI ZEN
108 West 44th Street, New York | (212) 302-0707
D6
@EpochTaste
February 12–18, 2016 www.EpochTaste.com
CLASSICS
Openings around town COURTESY OF KOSSAR'S
with FLAIR
Kossar’s Bagels & Bialys Kossar’s has reopened after a four-month renovation, with some new options. Unlike in the past, customers can now choose spreads for their bagels or bialys, including butter, cream cheese, peanut and almond butter, hummus, and various smoked fish and salads. The cream cheeses are now made in-house under its own brand, “Schmears.” Babkas are still available, along with rugelach, hamentaschen, and black and white cookies. Sandwiches can also be found on the new menu, such as the Yenta (whitefish salad, pastrami salmon, lettuce, tomato, red onion, and shaved celery) and The White Hot (whitefish salad). Kossar’s has also launched a new e-commerce website, with delivery nationwide. The bakery has been in operation since 1936. Open daily, 6 a.m. to 8 p.m.
Fine French cuisine in a romantic and elegant setting, be sure to visit Madison Bistro in Murray Hill, and enjoy Master Chef Claude Godard’s updated traditional bistro fare.
367 Grand St. 212-473-4810 kossars.com
MADISON BISTRO
COURTESY OF THE REGAL
COURTESY OF THE REGAL
238 Madison Ave. (at 37th Street) madisonbistro.com
The New Umami Experience
The Regal
Bara is an attempt to find common ground in tavern culture through the east and west by combining the wine bar tradition of Paris with the Japanese izakaya. The word bara has many meanings, as the restaurant Bara has many faces.
Restaurant and cocktail bar The Regal recently opened next to the Williamsburg Bridge, bringing bistro favorites and spins on diner classics. The restaurant is a project from the team behind Hotel Chantelle. Executive chef Seth Levine will serve dishes such as Spanokopita Soufflé, French Onion Grilled Cheese, and Street Steak & Eggs, as well as spiked milkshakes. Cocktails include the Spitfire (sotol, pineapple, lime, jalapeño-infused agave) and the Powder Keg (barrel-aged rye, cinnamon clove syrup, apple cider, lemon). The Regal will be open until late (until 5 a.m. Thursday
Our sensibilities are wild, with a passion for unsulphered wines, spontaneously fermented beers, sour doughs and kimchi, but are also restrained with clean presentations and an attempt to always make clarity of flavor our number one priority.
FAMILY STYLE MENU
through Saturday). “We definitely think we’ll be seeing our industry friends end their nights with us,” Levine said in a press release. Open Wednesday through Saturday for dinner and late night dining; open Saturday and Sunday for brunch. Will be open daily starting in the spring.
163 Hope St., Brooklyn 718-388-4626 theregal.nyc
available for parties of 6 or more $50 per person
GEERT TEUWEN
58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com
Book now for our special Valentine’s Day menu!
Pure Peruvian Cuisine
833 Lexington Ave. (between 63rd & 64th streets) 917-262-0766 lebotaniste.us
Ceviche, Our signature dish
COURTESY OF TREDICI NORTH
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
Live Entertainment 7pm-10pm, every Friday
578 Anderson Hill Rd., Purchase, N.Y. 914-997-4113 tredicinorth.com
The Sou ffle Fell 718-224-8505 # 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
In “Home Is Where the Hearth Is,” published on Feb. 5, hours for Wine Down Wednesdays at Petaluma were incorrectly stated. Wine Down Wednesdays offers 50 percent off bottles on the wine list all day. Epoch Times regrets the error.
Le Botaniste Le Pain Quotidien has launched Le Botaniste, an organic, plant-focused, “apothecary-inspired” concept. Design details are meant to evoke an apothecary, from white lab coats to glass tincture bottles. Alain Coumont, CEO and chief creative officer of Le Pain Quotidien, said he was conscious of how diets affect health and the environment. The menu is entirely organic. Starters include Super Seed Avocado with flax, sesame, and masala salt and Seaweed Tartare with ginger and buckwheat crisp. Examples of entrees are the Dirty Noodle Soup with tofu and leeks, and Joe’s Smashed Potato with wild mushroom gravy and pickled vegetable. Natural wines are also offered. Open daily, 11 a.m. to 9 p.m.
tredici NORTH Executive chef Giuseppe Fanelli, who has previously worked at New York City establishments tre dici, tre dici STEAK, Felidia’s, and Rao’s is now branching out north to Westchester with tredici NORTH, in Purchase, N.Y. Fanelli adds his own creative spin to Italian classics, with dishes like Leek and Chickory Flan served over a Jerusalem artichoke ragu, Kobe Beef Ravioli with Barolo-braised wagyu and fontina Val d’Aosta, and Grilled Lamb Chops dusted with cayenne and whiskey sugar. He’ll also serve handmade pasta such as the burrata-filled ravioli with pumpkin and butternut squash crema, brown butter, and sage, and bruléed with whiskey sugar. Dessert includes Peanut Butter and Jelly Panna Cotta, and Chocolate Flan. Open daily for dinner. Lunch and Sunday brunch service to come.
Compiled by Channaly Philipp/Epoch Times Staff
D7
@EpochTaste
February 12–18, 2016 www.EpochTaste.com COURTESY OF THE AUSTRIAN NATIONAL TOURIST OFFICE
The lit-up ski resort of Lech am Arlberg, Austria.
Snow Days
Eating well on and off the slopes COURTESY OF THE AUSTRIAN NATIONAL TOURIST OFFICE
Snow Days continued from D3 Guests stay overnight at each hut, then continue on the trail the next day. The staff serve a home-cooked dinner, breakfast the next morning, and a to-go lunch to enjoy on the trail. Produce, eggs, and meats are sourced from local farms as much as possible. Count on hearty dishes like spiced braised beef with sweet potatoes, apricots, cumin, and ginger, served over couscous; gigli pasta with pumpkin sauce and chicken sausage; and baked beans with locally grown Marfax beans roasted in blackstrap molasses. mainehuts.org
Kärntner kasnudeln, a south Austrian dumpling filled with cheese and potatoes, and drizzled with melted butter.
COURTESY OF THE HANDLE BAR AT FOUR SEASONS JACKSON HOLE
Jackson Hole, Wyoming At the Four Seasons Hotel in Jackson Hole, The Handle Bar, helmed by famed restaurateur Michael Mina, serves elevated pub food. Game meat is a big part of the food culture in this town, and one of The Handle Bar’s classic dishes is the elk and red bean chili, made with Guajillo peppers, bitter chocolate, and cumin crema. “A big variety of people come here, local ski bums and tourists. So we designed a menu that’s recognizable,” said executive chef Ryan Schelling. “We try to use the best products, and raise the presentation.” Bison bratwurst is another must-try, Schelling said. It’s served with black pepper spätzle (egg noodles), Brussels sprouts, and apricot mostarda. You can take it to-go on your way out or pick it up at the hot dog cart that The Handle Bar has set up on the slopes, “if you’re hungry and don’t want to miss the tram lap,” Schelling said. The Handle Bar also serves crowd-favorite burgers, like the Handle Burger with truffle aioli, smoked blue cheese, mushrooms, and caramelized onions. Jackson Hole is close to the Snake River by the Idaho border, where 20 different species of trout reside. In the winter, The Handle Bar serves red trout, simply pan-seared with some olive oil and lemon. For libations, the bar has plenty of warming drinks to choose from, from a housemade Fireball (rye whiskey, cayenne pepper, cinnamon) that you can also order to-go, to the Hot Toddy with scotch, Earl Grey tea, honey, and lemon. And then, of course, there’s the beer, including eight craft brews sourced within 26 miles of Jackson Hole. thehandlebarjh.com
The Handle Burger at The Handle Bar in Jackson Hole, Wyoming. COURTESY OF FOUR SEASONS JACKSON HOLE
The Four Seasons Hotel at Jackson Hole amid snowy mountains.
D8
@EpochTaste
February 12–18, 2016 www.EpochTaste.com Openings around town
ALL NATURAL ORGANIC YOUNG CHICKEN BROTH NO MSG•EVERYTHING HOMEMADE Hinata’s Special
SAMIRA BOUAOU/EPOCH TIMES
Black Garlic Ramen
100% VEGAN RAMEN
Only During Winter
Also Available
Mention EPOCH and Get One FREE Topping
&
Healthy Natural
HINATA RAMEN
OPEN 7 Days M-F 11:30am-11:30pm Sat 12:00pm-11:30pm Sun 4:00pm-11:30pm
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) , 212.355.2974
An Authentic Bit of Tokyo in Midtown West
Eric Kayser travels around the world to oversee Maison Kayser locations and spends about 40 percent of his time baking and training staff. SAMIRA BOUAOU/EPOCH TIMES
The freshest sushi made the traditional, simple way by master chef Shimizu Shochu & sake Exceptional value
SAMIRA BOUAOU/EPOCH TIMES
Find us in the Washington Jefferson Hotel
Shimizu Sushi & Shochu Bar ShimizuSushiNY.com 318 W. 51st St. (btw. 8th & 9th avenues) (212) 581-1581
CASTILIAN SPANISH CUISINE at el Pote
Hearty, Wholesome Food from Old Spain
Maison Kayser
Chef’s Favorites Sweet Sangria Rich Paella Valenciana
By Channaly Philipp | Epoch Times Staff
E
Fresh Lobster Bisque Juicy Lamb Chops
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them. *
AS SEEN ON: 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
Awarded One of the 10
BEST PIZZAS IN NYC
Diagonally across from Madison Square Garden and Penn Station. *Slice Harvester 2011, selected for the plain slice.
Maison Kayser Various locations
New location in Brooklyn Heights: 57 Court St., Brooklyn 718-254-9600 maison-kayser-usa.com Hours Open daily 7 a.m.–10 p.m.
and the other with a fine crispy chocolate layer on top—perfect for sharing, of course ($4.25, available Feb 12 to 14); as well as a heartshaped soft chocolate cake, with dark chocolate crémeux, black currant confit, and almond mousse ($25, available Feb. 12 to 15). The baguettes—with pointy ends rather than the standard rounded ones—continue to make his fame. Their ends are pointy, rather than tapering in the usual oval shape. A few weeks ago, French Morning, a French news site, held a baguette competition with 15 contenders from the NYC area. The jury, including Ariane Daguin from D’Artagnan and André Soltner of the International Culinary Center, took part in a blind tasting. Kayser won for Best Baguette from the jury and from the site’s readers. COURTESY OF MAISON KAYSER
Soft chocolate cake. COURTESY OF MAISON KAYSER
A perfect pick for fruit lovers.
Pavlova with blackberries and blueberries. COURTESY OF MAISON KAYSER
Pizza Suprema was voted the best.
ric Kayser is on a roll. His empire keeps on growing; recently he opened Maison Kayser outposts in Singapore, Saudi Arabia, Mexico, and Taiwan. He’s counting more than 150 boulangeries around the world, including nine in the United States, all in New York City. The most recent opened a few weeks ago in Brooklyn Heights. As a fourth-generation baker, Kayser knew he wanted to be a baker since the age of 3. He also knew he wanted to travel. “Since I was very young, I was very curious and I wanted to travel, so I have my profession with my pleasure… It’s important to love what you do.” These days he spends about 40 percent of his time baking and training his staff around the world. “I think it’s important to show people how to make beautiful bread … to make beautiful things from raw materials,” he said. His breads are made with only natural ingredients with a fermentation period of about 12 hours, which brings out the complex nuances from the alchemy between flour, bread, salt, and levain—a natural leavening mixture of flour and water. Each location has its own particularities. “The humidity is different, the air is different … the microorganisms are different, the water too. It changes the tastes a little but that’s what gives the world charm, doesn’t it?” he said. The bakeries also take local preferences into consideration. “In Japan, we make a lot of croissants and financiers with matcha,” Kayser said. “In the U.S., we make a lot of almond croissants and we have large stations for coffee.” In Singapore, customers prefer sandwiches made with soft pullman-style bread. In Cambodia, customers buy sweet breads, while the older ones buy baguettes—“the older ones who speak French and who remember France.” Kayser has eaten “extraordinary breads in a lot of countries—wherever they’ve retained a certain level of artisanal knowledge. I learn a lot.” He found for example, that chickpea makes a great natural leavener. “Pavlova, we learned to make it in Russia,” he said. Topped with blueberries and blackberries, the meringue confection balances out sweet and acidity in a most delectable way. In Cambodia, Kayser made a bread with chocolate and the famed local green peppercorns from Kampot. At their heart, the confections are simple. Kayser doesn’t work with more than three main components in each pastry. The work is seasonal: chocolate gets used more in the winter; fruit starts in the summer; fall sees apples. And of course there are the many happy occasions that mark the calendar. For Valentine’s Day, he’s featuring two pains au chocolat joined together, one traditional,
For Valentine’s Day, Kayser unites two pains au chocolat.
D9
@EpochTaste
February 12–18, 2016 www.EpochTaste.com
Patience Pays Off When It Comes to the Best Yeast Rolls By Elizabeth Karmel I was one of those kids who loved camp! I loved being away. I loved all of the activities. And I loved the food! Well, at least I loved the homemade yeast rolls that graced the table at every meal. I ate them in pairs, hot out of the oven, their tops salty with butter and the aroma so heady that I would inhale as deeply as I could before devouring them. To this day, yeast rolls can transport me. They are like a warm blanket that envelopes you in pure comfort.
This recipe is pretty foolproof and doesn’t need very much attention or kneading. I have tried a lot of rolls in my adult life trying to find one that would come even close to my camp experience. But each one has come up short. That is, until I walked into the Harrison Smith House, a small restaurant in Bardstown, Kentucky. Bardstown is famous for bourbon. Several distilleries—including Jim Beam, Heaven Hill Distilleries, and Maker’s
Mark—operate in and around Bardstown. But it is now famous to me for the best yeast rolls I’ve had since camp. And believe me, they are worth the trip! But while you’re there, you might as well also partake in a little Bourbon exploration. The rolls are the handiwork of Josh Smouse, who is the chef de cuisine of the Harrison Smith House. Like the owners, Newman Miller and Justin Hughes, he previously cooked in Louisville and Chicago. The three have been friends, roommates, and colleagues throughout their culinary careers. Now back in their home state of Kentucky, they are bringing a traveled palate to their Southern table. But the rolls, offered as a side dish, never traveled out of state. Josh started making them first for his family at Christmas. He later decided to try them out at the restaurant, where he substituted them for the more common cornbread, and the rest is history. Smouse makes a minimum of 60 rolls a day, but my version of his recipe will produce a more reasonable 16. If you want to make more, no problem; the recipe doubles easily. This recipe is pretty foolproof and doesn’t need very much attention or kneading. The real secret is patience, as you will have to go through four rises and lots of waiting to make these tender, flaky, and delicate buttery yeast rolls. Just remember what your mother said: “Good things come to those who wait!”
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.
From The Associated Press
ALL PHOTOS BY MATTHEW MEAD/AP
RECIPE BUTTERY YEAST ROLLS Prep & Baking Time: 6 hours (30 minutes active) Makes: 16 • • • • • •
2 3/4 cups all-purpose flour 1/3 cup sugar 2 envelopes instant yeast 1 teaspoon kosher salt 1 cup whole milk 6 tablespoons unsalted butter, room temperature, cut into pieces, plus 1/2 cup (1 stick) salted butter, melted • 2 egg yolks
DIRECTIONS In a large bowl, whisk together the flour, sugar, yeast, and salt. Set aside. In the microwave or a small saucepan over low, heat the milk to 110 F. Add the 6 tablespoons of unsalted butter and stir to combine and melt the butter. Once the butter is completely melted, whisk the egg yolks into the butter-milk mixture. Pour the liquid mixture into the dry mixture. Mix well to completely incorporate all ingredients. The dough will be loose and very sticky. Once your dough is well combined, place a clean towel over the bowl and set it in a warm spot (such as over a heated oven) for 2 hours. After 2 hours, punch down the dough to deflate it, then knead in the bowl a few times. The dough will be sticky, but resist the urge to add any more flour. Gather all the dough into a nice ball and transfer to an oiled bowl. Cover with the towel and let rise again until doubled, about 2 hours. Once doubled, portion into roughly sixteen 2-ounce (roughly 2-inch) pieces. Shape by rolling pieces of dough in a ball between your hands and stretching the top under the ball. Place the dough balls on ungreased baking trays. Cover with a towel and allow to rise for 1 hour. Heat the oven to 325 F. Just before baking, brush the rolls with a bit of the melted butter. Bake for 15 minutes, then remove them from the oven, brush liberally with butter, then bake for another 10 minutes. Remove the rolls from the oven and brush once more with butter. Let the rolls rest on the pan for 20 to 30 minutes before serving.
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!
D10
@EpochTaste
February 12–18, 2016 www.EpochTaste.com
A little place with big flavors
A Vegan Squash Dish That’s Bold Enough to Please Meat Eaters AP PHOTO/MATTHEW MEAD
By Alison Ladman
' Authentic Thai Restaurant ' Fast Delivery ' Corporate Catering Available
Little Thai Kitchen ' 231 E 53rd St. New York Tel. 212.644.5353 LTKNY.com
Looking for a vegan main dish that’s robust enough to leave a meat eater satisfied? This stuffed squash dish has you covered. We start by halving and roasting acorn squash, which have a rich, satisfying flavor that only deepens in the oven. And since the bowl-like shape of the squash just begs to be filled, we created a mushroom-farro stuffing spiked with lemon zest and juice. If you don’t mind adding some dairy, crumbled soft goat cheese or feta would be a delicious addition to the stuffing. Each half is just about right as an entree serving, but they are easily cut into quarters to work as a side dish. And if you want to feed a crowd, the recipe is easily doubled or tripled. From The Associated Press
RECIPE
Classic Margherita Pizza
WINTER CITRUS, MUSHROOM, AND FARRO-STUFFED ACORN SQUASH Prep & Cooking Time: 45 minutes Serves: 4 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
• • • • • • • • • • •
Roasted Eggplant, Zucchini & Olives Pizza
“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
2 medium acorn squash Olive oil Kosher salt and ground black pepper 1 1/2 cups thinly sliced mixed mushrooms 1 medium yellow onion, diced 2 cloves garlic, minced 2 cups cooked farro 1/4 cup chopped fresh parsley 1 tablespoon minced fresh rosemary 1 tablespoon chopped fresh thyme Zest and juice of 1 lemon
W i Din n n at er
DIRECTIONS
Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
Heat the oven to 400 F. Line a small baking pan (such as a 9-by-9-inch pan) with foil and spritz with cooking spray.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
Cut the acorn squash in half from stem to point and scoop out the seeds and membranes. Slice off a small piece of skin from the rounded side of each half so the
WaldysPizza.com
Lau t
Tas teW in2
015 .com
Fill out our 4-minute survey and be entered to win.
UPPER WEST SIDE Raku—It’s Japanese II Japanese Featured Dishes: Sushi; Sashimi; Brussels Sprouts
57 W. 76th St. (btw. Central Park West & Columbus Ave.) 212-873-1220 | rakuupperwest.com
UPPER EAST SIDE Cafe Evergreen Chinese 1367 1st Ave. (btw. 73rd & 74th streets) 212-744-3266 cafeevergreenchinese.com The Nuaa Thai Featured dishes: Purple Blossom Dumpling; Short Ribs Massaman Curry 1122 1st Ave. (btw. 61st & 62nd streets) 212-888-2899 | thenuaa.com
HELL’S KITCHEN/ MIDTOWN WEST Noodies Thai 830 9th Ave. (btw. 54th & 55th streets) 646-669-7828 noodiesnyc.com
Hell’s Chicken Korean Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 | hellschickennyc.com
Make Epoch Taste Even Tastier
We want to get to know you and your taste buds better, so we can continue to delight your senses.
Meanwhile, in a medium saute pan over medium-high, heat 2 tablespoons olive oil. Add the mushrooms and cook for 5 minutes, or until they begin to brown. Add the onion and garlic and cook for another 5 minutes, or until the onions are tender. Remove from the heat and stir in the farro, parsley, rosemary, thyme, and lemon zest and juice. When the squash has cooked for 30 minutes, remove it from the oven and spoon the filling into each half. Return to the oven and cook for another 10 minutes, or until the squash flesh is tender when pierced with a paring knife.
ASIAN RESTAURANT LISTINGS
Vi{v} Bar & Restaurant Thai Featured Dishes: Kanom Jean Nam Ngeow; CM Sausage 717 9th Ave. (btw. 48th & 49th streets) 212-581-5999 | vivnyc.com
Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.
squash can sit flat with the cut side up. Rub the cut side of each half with a bit of olive oil, sprinkle with salt and black pepper, then arrange in the prepared pan. Bake for 30 minutes while you prepare the filling.
MIDTOWN EAST Shochu and Tapas - AYA Japanese 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 aya-nyc.com
Sachi Asian Bistro Thai Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 | sachinyc.com Ruay Thai Restaurant Thai Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 | ruaythai.com
KOREATOWN Soju Haus Korean 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 | sojuhaus.com
GRAMERCY/FLATIRON/ UNION SQUARE Junoon Indian Featured Dishes: Mirchi Pakora; Hara Paneer Kofta; Meen Manga Curry 27 W. 24th St. (btw. 5th & 6th avenues) 212-490-2100 | junoonnyc.com Laut Southeast Asian 15 E. 17th St. (btw. W. Union Sq. & Broadway) 212-206-8989 | lautnyc.com
KIPS BAY Momokawa Japanese Featured Dishes: Kaiseki menu; Beef Sukiyaki; Fried Chicken 157 E. 28th St. (btw. Lexington & 3rd avenues) 212-684-7830 momokawanyc.com
WEST VILLAGE Spice Market Asian Fusion Featured Special: $27 for a 3-course lunch prix-fixe menu.
15 Greenwich Ave. (btw. 10th & Christopher streets) 212-488-9888 | niunoodleny.com
GREENWICH VILLAGE Uncle Ted’s Chinese Featured Dish: Uncle Ted’s fried rice with Chinese sausages; braised duck dumpling; crispy duck with chow fun in hoisin sauce
163 Bleecker St. (btw. Thompson & Sullivan streets) 212-777-1395 | uncletedsnyc.com
EAST VILLAGE SenYa Japanese Featured Dishes: Smoked Hamachi / Hamachi Kama; Uni Scrambled Egg with Sturgeon Caviar; Smoked Katsuo Tataki
109 1st Ave. (btw. 7th & 6th streets) 212-995-5278 | senyanyc.com Sigiri Sri Lankan 91 1st Ave. (btw. E. 5th & E. 6th streets) 212-614-9333 | sigirinyc.com
BATTERY PARK Malaysian Kitchen USA Malaysian Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 malaysiakitchenusa.com
BROOKLYN Pasar Malam Southeast Asian Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues)
Williamsburg 929-267-4404 | pasarmalamny.com
QUEENS
403 W. 13th St. (btw. Washington St. & 9th Ave.) 212-675-2322 | spicemarketnewyork.com
Leng Thai Thai 33-09 Broadway | Astoria 718-956-7117 | lengthai.com
Niu Noodle House Chinese Featured Dish: Pork Soup Dumplings
Spicy Lanka Sri Lankan 159-23 Hillside Ave. Jamaica 718-487-4499
D11
@EpochTaste
February 12–18, 2016 www.EpochTaste.com ALL PHOTOS BY MATTHEW MEAD/AP
Authentic Japanese
HOMEMADE CHICKEN SOUP for When There’s No Time for Homemade By Katie Workman Homemade chicken noodle soup is wellknown as a panacea for whatever ails you, but the time it takes to pull it together is not always within our grasp. Many chefs and food writers will try to convince you how easy it is to make your own homemade broth or stock. I’m not one of them. I love doing it ... once in a while. When I have the time. And while it is not difficult in terms of skill needed, it takes a certain amount of preparation, a lot of ingredients, and some time. Which is to say, it’s a bit of a production. So for the days where homemade broth is not happening (for me, most days), I turn time and time again to canned or boxed broth, and I’m very satisfied. In this soup, even more shortcuts are taken: rotisserie chicken provides not only the meat for the soup, but the rest of the chicken enhances the broth so it really tastes like a rich chicken soup. Finally, I use ramen noodles, which cook up in minutes, then are added to the hot soup. Ramen is kind of all the rage these days, and it’s interesting that what’s being heralded as the greatest thing to happen to soup in all kinds of Asian restaurants also is available for pennies in the supermarket. The trick here is to ignore the salty flavor packets that come with the noodles. The noodles will pick up the flavor from the soup itself, and you get to control the seasonings. From The Associated Press
RECIPE
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) 6 Appetizer 6 2 kinds of Sashimi 6 Choice of Sukiyaki or Shabu-Shabu (SautĂŠ meals cooked at the table)
6 %00%/1
$48/per person A L SO AVA IL A BLE:
EASY CHICKEN RAMEN SOUP Prep & Cooking Time: 45 minutes (20 minutes active) Serves: 6
Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com
• • • • • •
1 small rotisserie chicken 6 cups (1 1/2 quarts) low-sodium chicken broth or stock 2 large carrots, peeled and cut into small chunks 3 stalks celery, cut into small chunks 1 medium yellow onion, roughly chopped Two 3-ounce packets ramen noodles (any flavor—the flavor packets get tossed) • 1 teaspoon dried dill • Kosher salt and ground black pepper, to taste
DIRECTIONS Remove all of the meat from the chicken. Set aside the skin and bones. Shred the meat into bite-sized pieces. In a large pot over medium, combine the chicken bones and skin, the broth, carrots, celery, and onion. Bring to a simmer, partially covered. Simmer for about 20 minutes. Meanwhile, fill another large pot with water, salt it lightly, then bring to a boil. Add the ramen noodles, breaking them up a bit (discard the flavor packet) and cook, stirring to separate the noodles, until just barely tender, about 2 minutes. Drain and leave in the colander. Retain the empty cooking pot. Once the broth has simmered for 20 minutes, strain it into the noodle cooking pot, discarding the solids (including the vegetables). Add the dill and shredded chicken, then return to a simmer. Season with salt and pepper. Stir in the cooked noodles, then ladle into serving bowls.
Sevens’ Mixed Grill
A Turkish Feast
you’ll always remember • Authentic Mediterranean Turkish cuisine • Delicious Specialty Kebabs & Pides • Zucchini Pancakes • Decadent Homemade Specialties and Desserts • Catering Available
15% OFF with this ad*
In a Rush? Grab a Rotisserie Chicken for a Flavorful Stew
4 1/2 star rating on Trip Advisor & 4 star rating on Open Table!
By Melissa d’Arabian Having a trusty fast food strategy is the busy person’s key to eating well. When I’m swamped with work, travel, kids’ activities (or whatever), I quite simply cannot be trusted to choose the healthy meal over the quick one. Unless, that is, the healthy one is the quick one. Over the years, I have developed a repertoire of healthier fast food options, dinners I can get on the table in minutes. A standby is, of course, the supermarket rotisserie chicken. Pick up one of those, add a quick spinach salad (by which I mean spinach with red wine vinegar and olive oil sprinkled on it with a handful of almonds and a quick chop of scallions on top), and my family is eating before anyone even has time to ask what’s for dinner. I also always buy two rotisserie chickens (or roast two chickens when I’m bothering to heat up the house with the oven), so I have leftover chicken seasoned and ready to go for another meal a day or two later. This week’s chicken and black bean stew is a meal inspired by one of those weeks. The ingredients are all basic, simple stu that I have on hand most of the time (and if not, I can find something to substitute). I use canned chipotles in adobo sauce for tons of flavor and some warm heat (buy it canned, then store it in a freezer bag and just lop o a hunk for recipes as you need it). Don’t have or like chipotles? You also can use tomato paste and chili powder or whatever other warm spicy item you have in your cupboard (Sriracha? Red pepper flakes? Chipotle powder? All great!). The secret to this quick stew is that the chicken already has so much flavor that adding just a little spice and a little acid (the lime juice) makes the flavors taste far more complex than the quick and healthy little dinner gem that this dish is. From The Associated Press
MEDITERRANEAN TURKISH GRILL
158 West 72nd St. NY • (212) 724-4700
www.seventurkishgrillnyc.com *valid for dinner 5 pm - 11 pm
RECIPE QUICK AND SPICY ROTISSERIE CHICKEN AND BLACK BEAN STEW
JAPANESE STYLE Champagne Lounge
Prep & Cooking Time: 20 minutes Serves: 4 • • • • • • • • • • • • • • • • •
1 tablespoon olive oil 1 small yellow onion, chopped 1 stalk celery, chopped 2 medium carrots, peeled and chopped 3 cloves garlic, minced 2 tablespoons (or more) chipotles in adobo sauce, finely chopped, sauce included (or tomato paste if no spice is desired) 2 cups low-sodium chicken stock, hot 1 1/2 cups water, hot 15-ounce can black beans, rinsed and drained 1 cup frozen corn kernels, thawed 2 cups shredded chicken from a rotisserie chicken 2 tablespoons lime juice Kosher salt and ground black pepper 1/2 large avocado, cubed 1 medium tomato, cubed, seeds removed, or tomato salsa 1/2 cup cilantro leaves Lime wedges, to garnish
Members Only
DIRECTIONS In a large, heavy pot over medium-high, heat the oil. Add the onion, celery, and carrots, and cook until starting to get tender, about 5 minutes. Add the garlic and chipotles, then stir until fragrant, about 1 minute. Add the stock, water, beans, corn, and chicken and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes. Stir in the lime juice, then taste and season with salt and pepper. Ladle into four serving bowls, then top with avocado, tomato or salsa, and cilantro, and offer lime wedges on the side.
3 Private Karaoke Rooms Also Available 249 East 49th St., 2nd Fl. (btw. 2nd & 3rd avenues) 3 clubvoa.nyc Hours: Mon–Sat 9pm–3am, Fri 9pm–4am, Sun (bar only) 8pm–2am For reservation and information 917-450-5701 or clubvoa@gmail.com
D12
@EpochTaste
February 12–18, 2016 www.EpochTaste.com
Its All About the
FREDERIQUE MENARD-AUBIN
Fire
MontrÊal en Lumière features grandiose lighting installations and plenty of events for food lovers. FLAVOR! NAPA VALLEY
FLAVOR! NAPA VALLEY
Join us for ‘Wine’ Down Wednesdays. 50% off all bottles of wine
An Italian American Grill, Petaluma has been serving the Upper East Side of Manhattan for over 28 years, with the friendliness and comfortable hospitality signature only to a quintessential neighborhood restaurant. Chefs come together at Flavor! Napa Valley during cabernet season.
Delivery available at TryCaviar.com
Good eats at the Charleston Wine + Food.
COURTESY OF 1000 ISLANDS HARBOR HOTE
ANDREW CEBULKA/CHARLESTON WINE + FOOD
On A Lighter Note, Try the Grilled Salmon with Zucchini ‘Noodles’
Cocktails at Fire & Ice.
WINTER WANDERLUST Wood Oven Pizzas, Homemade Pastas, and Signature Desserts • Private Space for Your Next Event
1356 First Ave, New York, NY 10021 • (212) 772-8800 • petalumarestaurant.com
thai
the modern experience THE BEST NORTHERN THAI IN THE CITY! 4 STARS ON YELP! & GOOGLE
FREE DELIVERY
10 BLOCK RADIUS
ALL YOUR FAVORITE Thai classics, plus a few unique V{iv} style twists ALL DAY HAPPY HOUR on Mon & Tues, 12-8 pm on Wed - Sun AMAZING PARTY EVENT SPACE, great place for a date or a fun night
v{iv} Bar & Restaurant
HELL’S KITCHEN .( /' $.0+ .( .( . 3 /)/.(#)+2% %,* MIDTOWN EAST .( $.0+ '1 -& 3 /)/.(#)+2% %,*
By Channaly Philipp | Epoch Times Staff Light shines brightest in the dark of winter. Better dress warmly for MontrĂŠal en Lumière, a winter festival that features entertainment, grandiose light installations, an ice slide, and a zip line spanning two city blocks. One of the highlights is gastronomy, and a dizzying plethora of dining events are on oer. A free cheese festival (FĂŞte des Fromages d’Ici) showcases cheeses from Quebec and is held just across the street at Complexe Desjardins (Feb. 18 to 20). On Nuit Blanche (or “sleepless nightâ€?), 200 free activities are oered until dawn (Feb. 27). The festival runs Feb. 18 to March 5. montrealenlumiere.com Fire & Ice in upstate New York’s Thousand Islands is a three-day festival (Feb. 18 to 20) featuring more than 20,000 pounds of spectacularly carved ice sculptures against the backdrop of the St. Lawrence River. More than a thousand guests braved the cold last year to attend the event. It takes place at the 1000 Islands Harbor Hotel, whose patio is transformed into a bar made of ice, complete with ice benches. An admission fee of $20 includes small bites, beer and wine samples, fireworks, and DJ entertainment. 1000islandsharborhotel.com Proving that chocolate isn’t limited to Valentine’s Day, the sweet confection figures in a number of winter events, albeit sometimes with a dose of fitness thrown in—to oset the guilt, maybe? Chocoholic cross-country skiers or snowshoers can head to Mount Washington Valley in New Hampshire on Feb. 28 for the 27th Annual Chocolate Festival, simply known as the “Sweetest Day on the Trails.â€? Chocolate fountains, brownie sundaes, and chocolate-dipped strawberries will fuel those hardworking gourmands who wend their way from trailside stop to trailside stop. crosscountryskinh.com La Chococourse, a 5K walk/run event at Parc Maisonneuve in Montreal on March 19 also features chocolate stations. It’s untimed so walkers and runners can give free rein to their temptations. If a leisurely walk around the lake is more your cup of tea, head to Lake Seneca, N.Y., for the Chocolate & Wine Weekend in Seneca, N.Y. (Feb. 19 to 21). Thirty wineries will open their doors, oering creative pairings of chocolate and wine. senecalakewine.com And there’s yet more sweet stu coming: 110 maple producers across New York State open their doors during the 21st Annual Maple Weekends (held during two weekends: March 19 to 20 and April 2 to 3). Visitors can sample maple products for free and get a firsthand glimpse at maple syrup production. For example, Catskill Mountain Maple in DeLancey, in the Catskills region, oers a complimentary
pancake, egg, and sausage breakfast until 2 p.m., and lessons in how to make candy and maple cream. The complete list of participants can be found at nysmaple.com If warmer climes beckon, head on south for the Charleston Wine + Food (March 2 to 6). The festival celebrates Charleston’s culinary culture with more than 100 events, which include a tasting of small-batch whiskeys made from heirloom grains at High Wire Distilling; a half-day boat tour and dinner with chefs Nico Romo and Virginia Willis highlighting sustainable fish; a day at Scott’s BBQ in Hemingway, South Carolina; and much more. charlestonwineandfood.com Now in its 15th year, the South Beach Wine & Food Festival (Feb. 24 to 28) in Miami Beach brings 350 chefs, winemakers, and food personalities for tastings, throwdowns, demos, and intimate dinners. Think “Paellas by the Poolâ€? hosted by JosĂŠ Andres; brunch with Nigella Lawson; and “The Art of Tiki: A Cocktail Showdownâ€? with Guy Fieri. This year, the festival branches out to Fort Lauderdale, with dinners matching celebrity chefs with local chefs and Seaside Eats hosted by Robert Irvine. sobefest.com Farm-to-table cuisine, fine wines, and local and celebrity chefs all come together at Flavor! Napa Valley (March 16 to 20), during Cabernet season. The roster of events include the Celebrity Chef and Winemaker Golf Tournament, wine tours, a wine dinner celebrating the Judgement of Paris, and a brunch party at The Meritage. flavornapavalley.com For a taste of Denmark with warmer temperatures, head to the village of Solvang, Calif., which was settled by Danes and whose architectural façades reflect traditional Danish style. Taste of Solvang (March 16 to 20) features a blind wine tasting challenge, a wine and beer walk, a tasting trail through Solvang, and a class on the art of smorrebrod and aebleskiver, and a Danish St. Patrick’s Day mash up dinner with Danish-inspired bites from chefs from Santa Ynez Valley. solvangusa.com For the 28th year, the “hottest show on earthâ€? showcases more than 1,000 chili pepper products. The National Fiery Foods & Barbecue Show takes place at the Sandoa Resort & Casino in Albuquerque on March 4 to 6. fieryfoodsshow.com The Nth 2016 Ultimate Whisky Experience, a luxury tasting show presented by Universal Whiskey Experience, will be held in Las Vegas on March 2 to 5. This year’s edition sees the launch of the oldest whisky in the world, Mortlach 75YO by Gordan & Macphail. Expect walk-around tastings, a whiskey speed dating event, dinner at Joel Robuchon, and a High Roller Day, featuring whiskeys valued at more than $3,000 a dram. universalwhiskyexperience.com