Epoch Taste 6-3-2016

ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

D1 June 3–9, 2016

Palm Springs Versus

Borrego Springs on D8

www.EpochTaste.com

Octopus, al pastor (marinated pork), and “pollo pibil” (Yucatán-style braised chicken) tacos.

CELEBRATING TRADITION at El Paso

Old-school recipes that have been passed down for generations

I

n a dining scene dominated by chefs experimenting with and reinventing cuisines, it’s increasingly difficult to find New York restaurants that execute traditional cooking skillfully. El Paso in East Harlem is an establishment staunchly devoted to cooking the old-school way, from family recipes that have been unchanged for generations. See El Paso on D2

Mixiote Hidalguense, a steamed lamb shank dish from the state of Hidalgo in Mexico.

D2

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June 3–9, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES

(Left) Chile Relleno De Mariscos, chili pepper stuffed with shrimp, squid, and octopus.

Mole Poblano, made by simmering 20 different ingredients, including Mexican chocolate, plantains, and pumpkin seeds.

(Middle) Guacamole, an ancient Mayan dish.

CELEBRATING TRADITION at El Paso El Paso continued from D1 El Paso’s menu spans across the different regional cuisines of Mexico, beginning with the appetizers. The Nopalitos Del Mercado salad of cactus and spinach hails from Mexico City ($9). Slippery bits of cactus mingle with onions, tomatoes, radishes, “queso fresco,” and a spicytart escabeche (marinated vegetables) vinaigrette, inviting the palate for more.

Cozumel Ceviche ($16) is bright and sunny, evocative of its namesake, an island off the eastern coast of the Yucatán Peninsula. Red Snapper gets soaked in habanero-citrus juice, along with mango, red onions, cilantro, and avocado.

For the adventurous, Chapulines, or grass-

El Paso

1643 Lexington Ave. (between East 103rd & East 104th streets) 212-831-9831 elpasony.com Hours Sunday–Friday 11 a.m.–11 p.m.

Saturday 11 a.m.–midnight

春の会席メニュー

CHEF’S SPRING TASTING MENU

hoppers, are a musttry ($10). Eating these dried and then lightly toasted, salt-seasoned bugs while sipping on mescal is a tradition in Oaxaca. They’re salty and sour, almost like intensely pickled capers, with a slightly crunchy bite.

El Paso started as a taco stand in East Harlem, serving a taste of home for the local Mexican community. Most of the dishes are prepared in the labor-intensive, time-consuming tradition Mexican cuisine is known for. The Mole Poblano ($22), for example, combines more than 20 different ingredients, including a blend of dried peppers, raisins, almonds, pumpkin seeds, Mexican chocolate, plantains, and other ingredients, which are then simmered for hours.

The entire process takes about 12 hours. An elderly woman from Puebla comes into the restaurant once a week to make the mole recipe, guarding its execution. After all that time cooking, the mole gains a smoky quality, with notes of nutmeg and cinnamon spice swirling amid the deep flavors.

The Mixiote Hidalguense ($26), a steamed lamb dish from Hidalgo, similarly requires patience. A huge slab of New Zealand lamb shank is wrapped in wax paper to steam in a savory adobo of guajillo and costeño pep-

The dining room in the back area of El Paso.

pers scented with avocado leaves. Two hours of slow-cooking renders the meat pliable and soft, ideal for sopping up the glorious sauce— with a gentle heat that at times veers toward a mild, pleasant bitterness.

The Cochinita Pibil ($24) is a Yucatán dish that’s less commonly seen at other Mexican restaurants. Pork is marinated in achiote, vinegar, guajillo peppers, and sour oranges for a marriage of tangy and spicy. Habanero-pickled onions and bits of jalapeño peppers may burn your tongue a little, but that makes the dish all the more exciting.

The only dish that El Paso has tinkered with is the Chile Relleno De Mariscos ($28), a take on the stuffed pepper dish from Puebla. Instead of the usual cheese, El Paso’s version adds squid, octopus, and shrimp—served with rice.

Once you cut into the pepper, the briny juices from the seafood oozes out, like a comforting broth. Together with the cheese and chipotle sauce, the dish is a hearty, flavorful meal in itself.

For libations, the restaurant has a large selection of Mexican spirits that features more than 130 types of tequila and 40 types of mescal.

They also find their way into fruity cocktails like the Prickly Pear Margarita with blue agave tequila, agave nectar, and freshly pressed prickly pear juice ($10).

Ontama, Uni, Ikura with “Uma-Dashi” Clear Soup with Top Neck Clam, Broccoli Rabe Assortment of Sushi Seared Wagyu Steak Grilled Eggplant with Red Miso Sauce Vinegared Grilled Saltwater Eel & Cucumber Chef’s Selection of Whitefish Tempura Magret Duck Breast & Japanese Taro “Jibun” “Takikomi Gohan”

Cochinita Pibil, a Yucatán-style braised pork dish.

Deliciously Sponsored

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Donguri Located on the Upper East Side, the 24-seat intimate Japanese restaurant Donguri offers an extensive menu with items from land and sea. Chef Yamasaki's Omakase (tasting menu) is a must-try.

Chef Yamasaki

RESERVATIONS (212) 737-5656 309 E.83rd Street, New York, NY. (Btw 1st and 2nd Ave)

Nopalitos Del Mercado salad, with cactus, spinach, onions, tomatoes, radishes, queso fresco, and escabeche vinaigrette.

D3

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NOT JUST BRATS AND BEER

COURTESY OF VISIT MILWAUKEE

Milwaukee Is a Foodie Destination

By Carrie Antlfinger MILWAUKEE—Milwaukee may be known for beer and brats, but a dozen local chefs and eateries have been honored for their skill and creativity with all kinds of ingredients, and they have helped turn the city into a foodie destination.

Since 2002, 12 Milwaukee restaurants or chefs have made it to the final rounds or won honors in the prestigious James Beard Awards— considered the Oscars of the culinary world.

These chefs are helping to change the way residents and visitors look at the city and its dining scene.

Seasonal Menus, Local Ingredients Restaurant owners and chefs Thomas Hauck of c. 1880 and Dave Swanson of Braise were also named Beard semifinalists this year.

Inside c. 1880, the decor includes old photos of Milwaukee and old-fashioned light bulbs, intended to evoke the years around 1880 when the building was built.

Other Award Winners According to the James Beard Foundation, there have been five chef or restaurant winners in Milwaukee since 1996. One of them is Justin Aprahamian, chef and owner at Sanford Restaurant. He won in 2014 for best chef in the Midwest and was either a semifinalist or finalist for various categories four years before that. He worked under former owner Sandy D’Amato, who was the first chef in Milwaukee to win the award in 1996. Aprahamian bought the restaurant when D’Amato retired in 2012.

He cooks modern ethnic dishes with local ingredients and in June plans to open a brew-

A State Divided: Do You Call It Taylor Ham or Pork Roll?

EZUME IMAGES/SHUTTERSTOCK

By Bruce Shipkowski TRENTON, N.J.—It’s one of the most divisive issues in New Jersey, one that inflames regional rivalries and spurs fierce debate among residents and lawmakers.

Is the meat in the state’s favorite breakfast sandwich called Taylor ham or pork roll?

The debate has raged for years in homes, diners, and restaurants, and recently found its way to the Legislature, where one member has introduced legislation that would designate the meat, egg, and cheese combination as the official state sandwich. But he concedes a final decision on which meat name will be used in the measure will have to be “negotiated.”

The decision on whether it’s pork roll or Taylor ham mostly depends on where you are geographically. North Jersey is mostly Taylor ham country, while south Jerseyans are pork roll folk and central Jersey residents use both names.

A strong sign of the meat’s popularity is that two—yes, two—pork roll festivals are being staged Saturday in Trenton. Thousands of people are expected at both events, where the menus will feature specialty dishes featuring the beloved meat in a variety of culinary disciplines and creations.

What Is Pork Roll/Taylor Ham? The salted pork-based processed meat was developed in the capital, Trenton, by John Taylor in 1856. It’s often consumed as a breakfast meat paired with egg and cheese in a sandwich usually served on a bagel, bun, or hard roll.

The meat is generally sliced and pan-fried or grilled. Besides New Jersey, it’s commonly available in Delaware and parts of Pennsylvania and Maryland.

Changes in food regulations in the early 1900s meant Taylor ham could not be called ham because, technically, ham is a specific cut from a pig. So Taylor and his company began calling their product pork roll.

Butcher George Washington Case created his own recipe in 1870. The crosstown rivalry between the Trenton-based firms has remained strong ever since.

Legislative Efforts Assemblyman Tim Eustace has introduced leg-

Our culinary scene is strong and continues to surprise.

Downtown Milwaukee.

COURTESY OF VISIT MILWAUKEE

Kristin Settle, spokeswoman, VISIT Milwaukee

Roasted Squash Salad With Sorghum Vinaigrette and Gruyère. ery and restaurant to include things like charcuterie, cheese, and sandwiches. His Like Minds Brewing business is already producing beer in Chicago.

Other winners include Watts Tea Shop, which won the Beard Award’s American classic category in 2011. The Serbian restaurant of Three Brothers, which has been around since the mid1950s, won a James Beard Award in the American classic category in 2002.

The fifth winner was Adam Siegel, who won in 2008 in the best chef Midwest category while at Lake Park Bistro, where he’s still executive chef. He was also nominated in 2007.

Mushroom & Blue Cheese Tortilla With Roasted Leek Vinaigrette and Crispy Ham at Braise in Milwaukee.

LINDSEY MEL/COURTESY OF VISIT MILWAUKEE

Ardent Justin Carlisle made it to the final round of the Beard Awards this year with his 23-seat Ardent, in the basement of an East Side Milwaukee building. He was also a semifinalist in the best new restaurant category in 2014 and made it to the finals in 2015.

“It gets a little surreal after a while you know,” he said.

The nominations have been good for business, leading to an increase in reservations. And those making reservations are generally pretty adventurous. There’s no sign on the door—just the letter “A’’—and no menus on the tables.

Instead, Carlisle or another chef asks what customers like or if they have allergies. Most diners opt for a tasting menu—small portions of several dishes of the chef’s choosing—and the chefs create a meal for them. There is a regular menu available, but most diners opt for the tasting menu.

As if 23 seats in the restaurant wasn’t intimate enough, Carlisle said he may remove another four seats to further personalize service.

“Happier customers are better business and happier employees are better business,” he said.

The menu is seasonal, but Hauck also likes to preserve fresh produce like pickling tomatoes, ramps, and asparagus for use at other times of the year. “We want to show you the same thing in as many ways as possible, raw or dehydrated or fried or sautéed,” said Hauck, who has cooked for President Barack Obama and the first lady.

The menu has an international flair with dishes like duck cassoulet, rabbit spaetzle and lamb baba ganoush. Earlier this year, Hauck bought one of the city’s oldest restaurants, Karl Ratzsch, which is also one of the city’s last German restaurants. Karl Ratzsch has been remodeled and is serving dishes like crackling pork shank, goose shank, and schnitzel and sausage.

A block away from c. 1880 over at Braise, chef Dave Swanson also offers a seasonal menu, which this spring features ramps in dishes like roasted ramp soup and a ramp cracker with chorizo and chimichurri. Open since 2011, Braise also supports community agriculture through a program that offers weekly home delivery of seasonal vegetables, fruits, dairy, meats, and dry goods. As part of the program, restaurants also collaborate to source food locally and have more buying power.

For instance, Swanson buys whole animals from local farms, butchers them, and sells the meat to other restaurants.

Depending on what’s left over, Braise’s menu will be changed to use up cuts of meat. The restaurant also has a culinary school.

Swanson also made the Beard semifinals in 2013, 2014, and 2015.

Food Tourism The buzz around Milwaukee’s food scene is drawing visitors.

Last year, food and beverage tourism here hit $1 billion, up from $985 million in 2014. Kristin Settle, spokeswoman for VISIT Milwaukee, the local tourism agency, said requests for restaurant information range from beer, brats, and cheese to fine dining and farm-to-table meals.

“Fortunately for the greater Milwaukee area, our culinary scene is strong and continues to surprise,” she said.

From The Associated Press

PRIME STEAKS. LEGENDARY SERVICE. Fine Wine • Private Dining • Exceptional Menu

A breakfast sandwich of egg, cheese, and Taylor ham (or is it pork roll?). islation that would designate the meat, egg, and cheese combination as the official state sandwich.

But what to actually call it is still under debate. He has introduced separate measures— one that designates the meat as Taylor ham, one that calls it pork roll.

“We’re going to do a little negotiating, and it’s going to be Taylor ham/pork roll, because above the Driscoll Bridge, it’s Taylor ham,” Eustace has said, referring to a span in the central part of the state. The Bergen County Democrat has also created an online survey to solicit constituents’ opinions.

Gov. Chris Christie, a northern New Jersey native and resident, declared this week that Taylor ham is the correct answer and joked he may issue an executive order.

Obama Won’t Weigh In The Taylor ham or pork roll debate drew national attention last month when President Barack Obama gave the commencement address at Rutgers University.

Obama jokingly told the crowd that he had come to New Jersey to settle the dispute.

But he eventually decided the best position was to stay neutral.

“There’s not much that I’m afraid to take on in my final year in office, but I know better than to get in the middle of that debate,” the president said, drawing laughter from the crowd.

From The Associated Press

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

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June 3–9, 2016 www.EpochTaste.com COURTESY OF SMORGASBURG

COURTESY OF ERIC SCHWORTZ PHOTOGRAPHY

stuff to eat and drink around nyc

SMORGASBURG AT SOUTH STREET SEAPORT BIG APPLE BARBECUE BLOCK PARTY

Smorgasburg returns to South Street Seaport, this time inside the recently renovated Fulton Market building.

Food vendors include Lumpia Shack (Filipino snacks), Red Hook Lobster Pound (lobster rolls), Home Frite (Belgian fries), and Wowfulls (Hong Kong egg waffle treats). On Sundays, local food and specialty goods purveyors will set up shop at the Fulton Stall Market.

The annual outdoor festival devoted to barbecue returns to Madison Square Park, with pitmasters from around the country participating, such as Joe Duncan of Bakers Ribs in Texas; Ed and Ryan Mitchell, formerly of Ed Mitchell’s Que in North Carolina; John Wheeler of Memphis Barbecue Co. in Mississippi; and Pat Martin of Martin’s Bar-B-Que in Tennessee. $125 and $275 per person.

Daily 11 a.m.–8 p.m.

19 Fulton St. smorgasburg.com

Saturday, June 11 & Sunday, June 12 11 a.m.–6 p.m.

Madison Square Park Madison Avenue, between East 23rd & East 27th streets East 26th Street, between Fifth & Park avenues bigapplebbq.org

Lobster roll from Red Hook Lobster Pound.

COURTESY OF FOOD LOVES TECH

FOOD LOVES TECH

HAWAIIAN AIRLINES LIBERTY CHALLENGE

This three-day expo will explore the future of food through interactive installations; panels featuring experts like chef Jose Andres and tech guru Gary Vaynerchuk; presentations by different food and innovation companies like AeroFarms (vertical farming), C-fu FOODS (proteins made from insects), and SmartyPans (a pan that reads calories in real time); and a three-course supper. $50 to $150 per person.

While watching 550 athletes compete in a 15-mile outrigger race in the waters of downtown Manhattan, enjoy food, music, and a traditional Hawaiian luau at Pier 26. Food trucks like Uncle Gussy’s, East Coast Poke, and DUB Pies will be serving, while a beer garden will provide refreshments. The Hokule’a, the Polynesian Voyaging Society’s canoe that has been navigated across the world’s oceans, will be on display.

Friday, June 10–Sunday, June 12 Waterfront 269 11th Ave. foodlovestech.com

Saturday, June 11 Festival: 10 a.m.–5 p.m.

Luau: 6 p.m.–9 p.m.

Hudson River Park at Pier 26 libertyoutrigger.org

MR. OR MISS HARLEM SHAKE COMPETITION The Harlem restaurant Harlem Shake is looking for a local resident who represents the spirit of the community to become the Mr. or Miss Harlem Shake for this year. The winner, selected by customers’ votes, will get free burgers for a year, a cash prize of $500 to keep and $1,000 for a local charity, a headshot on the restaurant’s Wall of Fame, and a chance to represent the restaurant at the annual African American Day parade.

Application deadline: Sunday, June 12 harlemshakenyc.com COURTESY OF HARLEM SHAKE

Recipe from Patsy’s Italian Restaurant.

EGGPLANT “BRUSCHETTA” Makes 4 to 6 servings The original bruschetta started with a slice of toasted bread, topped with juicy tomatoes. My version uses sliced eggplant instead of the bread. You’ll love this twist on the old favorite.

Topping # 2 tablespoons balsamic vinegar # 2 garlic cloves, crushed through a press # 1/3 cup plus 1 tablespoon extra-virgin olive oil # 1 pound ripe plum tomatoes, coarsely chopped # 4 scallions (white and green parts), thinly sliced # Salt and freshly ground black pepper # 1/4 cup chopped fresh basil # # # #

1/2 cup all-purpose flour 3 large eggs 1 1/2 cups dry plain bread crumbs 1 medium globe eggplant (about 1 1/4pounds), trimmed, peeled, and cut into 12 rounds about 1/2 inch thick # 3/4 cup olive oil, for frying, as needed 1. To make the topping: Whisk the vinegar and garlic together in a large 2. bowl. Gradually whisk in the extra-virgin olive oil. Add the tomatoes and scallions and mix gently. Season to taste with salt and pepper. Cover and let stand for at least 1 and up to 3 hours refrigerate to blend the flavors. Just before serving, stir in the basil.

2. Spread the flour on a large plate. Beat the eggs together in a shallow bowl. Spread the bread crumbs on a second large plate. One at a time, coat an eggplant round with flour, dip in the eggs,

Our only location 236 W. 56th St. 212-247-3491 www.patsys.com

and coat with the breadcrumbs. Shake to remove excess coating and set on a baking sheet.

3. Preheat the oven to 200ºF. Line a baking sheet with a wire cake rack and place near the stove.

4. Heat the olive oil in a large nonstick skillet over medium-high heat until the oil is shimmering. In batches without crowding, add the eggplant (it should bubble up immediately) and fry, turning halfway through cooking, until golden brown, about 3 minutes.

Using a slotted spatula, transfer the eggplant slices the rack and keep warm in the oven. If needed, add more oil to the skillet and reheat until shimmering before adding more eggplant.

5. For each serving, place two or three eggplant rounds on a dinner plate. Using a slotted spoon, top each with a generous amount of the tomato mixture. Serve immediately.

This recipe can be found on page 22 of my new cookbook “Patsy’s Italian Family Cookbook.”

A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant and love classic Italian dishes.

✁

A Harlem Classic burger with fries and Red Velvet Shake.

BAR HUGO At Bar Hugo, a rooftop bar overlooking the Hudson River, the nonprofit Careers through Culinary Arts Program (C-CAP) will host a happy hour event featuring delicious sweets from C-CAP alumna and chef Jennifer Edwards, and samples of The Drop, a new rosé wine. Guests can also buy raffle tickets to win prizes. $65 to $75 per person.

Monday, June 13 Bar Hugo 525 Greenwich St. ept.ms/roseandrooftops

BENOIT HAPPY HOUR Alain Ducasse’s Parisian bistro Benoit is serving a “L’Apero” happy hour, with a menu of rillettes, French cheeses, tapenades with crudités, and mini croque monsieurs.

A selection of wines will be available for under $10.

Daily, 5 p.m.–7 p.m.

(2 p.m. on Fridays) Benoit 60 W. 55th St. benoitny.com

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June 3–9, 2016 www.EpochTaste.com FRANCISCO BRAVO

TASTE OF BUSHWICK Taste of Bushwick is an annual festival featuring the best of the neighborhood’s dining scene. Participating restaurants include Faro, BK Jani, FINE & RAW Chocolate Factory, Maite, Fair Weather Bushwick, Montana’s Trail House, Syndicated, and more. Bruce Cost Ginger Beer, Braven Brewing Company, and Dromedary Bar are among those who will provide beverages.

Proceeds go toward supporting the local nonprofit theater, Bushwick Starr. $40 to $50 per person (group tickets available).

The New Umami Experience

Tuesday, June 14 6:30 p.m.–9 p.m.

Boar’s Head warehouse 24 Rock St., Brooklyn (enter at Bogart Street) thebushwickstarr.org/TasteofBushwick

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.

FRANCISCO BRAVO

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.

FRANCISCO BRAVO

We Now Deliver!

58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com

JAPANESE STYLE

Sights and scenes from the 2015 Taste of Bushwick event.

CITY HARVEST’S SUMMER IN THE CITY

Karaoke Bar & Lounge

UNDISCOVERED QUEENSÂ

Food rescue organization City Harvest is hosting a tasting event with chefs from some of the city’s most beloved restaurants and eateries, including High Street on Hudson, Greenpoint Fish and Lobster Co., David Burke Kitchen, mokbar, Breads Bakery, Root and Bone, Doughnut Plant, and more. This year’s culinary hosts include Nick Bennett, Janine Booth, Angie Mar, and Questlove, who will curate surprise treats. $150 to $500 per person.

Wednesday, June 15 6:30 p.m.–10 p.m.

IAC Headquarters 555 W. 18th St. cityharvest.org

Food historian Francine Segan will give a talk about the diverse and delicious culinary offerings of Queens. She will be joined by food writer Joe DiStefano and director of the Queens Tourism Council Rob MacKay. There will be sample dishes from Queens eateries like Arepa Lady (Venezuelan, Colombian), The Nest (Guyanese), and Thai Rock (Thai). $45 per person.

Tuesday, June 14 7 p.m.

1395 Lexington Ave. 92y.org/Event/Undiscovered-NYC-Queens

For Reservations and Information clubvoa@gmail.com

✴ 3 VIP Karaoke Rooms

DANIEL KRIEGER

DINOSAUR BAR-B-QUE POP-UP ON CONEY ISLAND

249 East 49th St., 2nd Fl. (btw. 2nd & 3rd avenues) CLUBVOA.NYC Hours: Mon–Sat 9pm–3am, Fri 9pm–4am, Sun (bar only) 8pm–2am

Throughout the summer and early autumn, New York’s popular barbecue restaurant Dinosaur Bar-B-Que will be serving its classic sandwiches, pork ribs, and chicken wings from a pop-up concession stand on Coney Island near the Nathan’s Famous restaurant. Dinosaur Bar-BQue souvenirs will also be on sale.

Through Tuesday, Nov. 1 1208 Surf Ave., Brooklyn dinosaurbarbque.com

Dinosaur Bar-B-Que’s Pork Sandwich.

ASHLEY SEARS

DONOSTIA HAPPY HOUR This summer, Donostia, a Basque bar and restaurant, is introducing a happy hour special with two-for-one pintxos (small bites) and potes (drinks) at a discounted price. The menu includes Montaditos (bite-sized sandwiches), Banderillas (skewers), and the Conservas Combinado Plate, a selection of Espinaler conservas (canned Spanish seafood like mussels, clams, and tuna belly). Drinks include a selection of beers, ciders, vermouth, and Spanish white and red wines.

Daily 5 p.m.–7 p.m.

Donostia 155 Avenue B donostianyc.com

Authentic Japanese

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)

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$48/per person A L SO AVA IL A BLE:

Momokawa Mejillones (mussels) en Escabeche Montaditos.

Compiled by Annie Wu/Epoch Times Sta

157 East 28th Street | (212) 684-7830 | momokawanyc.com

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Redefining Traditional Spanish Cuisine • Fine dining experience inspired by the distinctive culinary-rich regions of Spain.

• Top-quality ingredients expanding on the rich, healthy profiles of the Mediterranean diet.

• Seasonal menu reflecting the bounty of fresh, local ingredients.

• Exciting selection of Spanish wines, cavas, and cocktails.

246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866

Top your picnic bruschetta with Mediterraneaninspired salmon rillettes.

Bruschetta, Three Ways, for a Satisfying Picnic Main Dish

By Sara Moulton

THE NEW AMERICAN TRADITION

Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.

There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it’s an appetizer comprising slices of grilled bread adorned with any number of toppings. According to Italian cookbook author Marcella Hazan, bruschetta likely originated in ancient Rome. Olive growers who brought their produce there to be pressed would sample the flavor of the fresh-squeezed oil on toasted slices of bread. (The word is derived from the Roman verb bruscare, meaning “to roast over coals.”)

I like to make bruschetta on my stovetop grill at home during the colder months. It’s a winning accompaniment to just about any soup or stew and a reliable favorite with the family. Having recently come to the conclusion that there was no good reason why this simple and tasty concoction should be limited to an appetizer or side dish, here I have cast bruschetta as the star of a summer picnic.

As noted, bruschetta is simple to make. But you need to work with high-quality ingredients if you want it to turn out beautifully. Start with a loaf of fresh and crusty rustic bread. Then brush each slice of bread with your very best extra-virgin olive oil before it heads for the grill. When the bread comes off the grill, and while it’s still hot, rub one side of each slice with a cut clove of garlic. Then top it off with a light sprinkling of sea salt. By the way, this technique works just

as well using a grill pan in the kitchen as it does with a grill outdoors.

This recipe spells out three different toppings, all vaguely Mediterranean: smoked salmon rillettes—finely-chopped salmon flavored with capers, lemon, and fresh herbs, and bound with sour cream; a white bean salad with fresh fennel thickened with mashed beans so that the filling sticks to the bread; and a chopped Greek salad.

Again, I recommend using your best extravirgin olive oil for the dressings. Each topping yields roughly two cups, which should be ample to top four large slices of grilled bread.

But bruschetta is nothing if not basic, meaning that just about any filling you’d ordinarily put between two slices of bread will also work as a topping for bruschetta: egg salad, tuna salad, runny cheese, hummus, grilled vegetables, you name it. Just bring the toppings in jars to the picnic, step aside, and watch everyone go for theirs. No one’s going to wonder where the sandwiches are when bruschetta is on the picnic menu.

You need to work with high-quality ingredients if you want bruschetta to turn out beautifully.

Sara Moulton is the 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 AP PHOTO/SARA MOULTON

RECIPE 557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us

CASTILIAN SPANISH CUISINE

BRUSCHETTA Prep & Cooking Time: 10 minutes (plus 25 minutes for each topping) Serves: 4 • • • •

12 slices 1/2-inch thick rustic bread Extra-virgin olive oil for brushing the bread 1 garlic clove, halved Kosher salt

at el Pote

DIRECTIONS

Hearty, Wholesome Food from Old Spain

Preheat a grill or grill pan over high heat. Brush both sides of the bread slices with the oil. Add the bread to the preheated grill, reduce the heat to medium, and cook until bread is nicely browned on both sides (about 1 minute a side).

Chef’s Favorites Sweet Sangria

Remove the bread from the pan and, while it’s still hot, rub one side of each slice with a cut clove of garlic, then sprinkle it very lightly with kosher salt.

Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops

Salmon Rillettes • 8 ounces smoked salmon, finely chopped • 1/4 cup sour cream or Greek yogurt • 2 tablespoons minced shallot • 2 tablespoons finely chopped fresh chives, tarragon, or dill, or a mix • 2 tablespoons well drained capers, chopped • 1 tablespoon fresh lemon juice • 2 teaspoons Dijon mustard • Black pepper to taste

DIRECTIONS In a bowl combine all the ingredients and stir gently until just combined. Chill until ready to serve.

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

White Bean Salad • 1/3 cup minced red onion • One 15 1/2-ounce can white beans • 1/3 cup finely diced fresh fennel or celery • 1 teaspoon minced garlic • 2 tablespoons extra-virgin olive oil • 2 tablespoons fresh lemon juice • 2 tablespoons finely chopped fresh oregano • 1/2 teaspoon hot pepper flakes (optional)

• Kosher salt

DIRECTIONS In a bowl of ice and water, soak the onion for 15 minutes, drain and pat dry Drain and rinse the white beans and pat them dry. In a medium bowl, mash the beans using a potato masher, leaving about half in large pieces and the rest mashed. Add the onion, fennel, garlic, olive oil, lemon juice, oregano, hot pepper flakes, and salt to taste and stir well. Chill until ready to serve.

Chopped Greek Salad • 1 cup coarsely chopped cherry tomatoes • 1/2 cup 1/4-inch dice seedless cucumber • 1/2 cup finely cubed or crumbled feta • 1/3 cup coarsely chopped pitted Kalamata olives • 1/4 cup chopped pepperoncini • 2 tablespoons extra-virgin olive oil • 2 tablespoons shredded fresh basil • Kosher salt and black pepper to taste

DIRECTIONS In a medium bowl, combine all ingredients and stir gently until just combined. Chill until ready to serve.

Recipes by Sara Moulton

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June 3–9, 2016 www.EpochTaste.com AP PHOTO/KATIE WORKMAN

Grilled cheese meets BLT in the ultimate grilled sandwich.

A Summer Spin on the Grilled Cheese Sandwich

By Katie Workman Several weeks ago when we rolled out the grill for the first time this season, there was much joy. What to grill first? Ribs? Burgers? Pizza?

So many choices.

This is the sandwich that triumphed: A marriage of a summer BLT and an (actually grilled) grilled cheese sandwich. The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce—these two sandwiches were meant to find each other and

become one.

You can use iceberg lettuce if you want more of a crunch, and you can experiment with various types of cheese and bacon or pancetta. Use your imagination, and this recipe will make this the summer of grilled cheese.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”

From The Associated Press

RECIPE THE ULTIMATE GRILLED CHEESE SANDWICH Prep & Cooking Time: 20 minutes Serves: 4 • 8 slices sourdough bread • 4 teaspoons unsalted butter, softened • 1 1/3 cups shredded sharp cheddar cheese (or choose your favorite cheese) • 2 tablespoons mayonnaise • 8 strips cooked bacon or pancetta • 8 large pieces romaine lettuce, or iceberg for more crunch • 3 plum tomatoes, sliced • Kosher or coarse salt and freshly ground pepper to taste

Butter one side of each of the pieces of bread.

Evenly divide the cheese between 4 slices of the bread, on the unbuttered sides. Place all of the bread, buttered side down, on the grill and cover the grill. Grill the bread until the bottom is lightly marked with grill marks and the cheese is melted. You may need to remove the plain pieces of bread first, and move the cheese covered pieces to the top grill rack and cover the grill for a couple of extra minutes, so that the cheese melts but the bottoms of the bread slices don’t burn.

DIRECTIONS

Spread the mayonnaise evenly over the unbuttered sides of the 4 pieces of plain toast.

On the melted cheese slices, layer the bacon, lettuce, and tomatoes, and season with salt and pepper. Place the mayonnaise-spread slices mayo-side down on the sandwiches, slice, and eat warm.

Heat the grill to medium low.

Recipe by Katie Workman

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.

Zingy Picnic Salad Makes for a Fast, Healthy Picnic Lunch

By Melissa d’Arabian In our small hometown, Sunday evening's concert in the park is more than just a gathering of locals and tourists. It's how we mark the passage of time between May and September.

Over the years, we've become picnicking experts. My top two pieces of advice on picnic planning are keep it simple and keep it flavorful. Because the getting ready—packing up a tablecloth or blanket and all the dishes—takes time, I've learned to make the menu extra-simple. But extra simple doesn't mean sacrificing on flavor.

My solution is to turn to a trusted supermarket shortcut, the rotisserie chicken, as a starting point for a deceptively simple, yet unbelievably complex-tasting, chicken salad. A very

distant cousin to the over-creamy chicken salad grandma used to make, this dish gets its garlicky-herbaceous flavor from pre-made pesto.

A generous helping of lemon zest adds depth and balance. But the secret of this dish is capers added, with the juice.

Pack a thermal container of this chicken salad along with whole wheat pita halves, a head of lettuce for lettuce wraps, raw vegetables, and a big bunch of grapes, and you have a strong picnic game for Sunday, or anytime.

Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the cookbook "Supermarket Healthy."

From The Associated Press AP PHOTO/MELISSA D'ARABIAN

RECIPE LEMON-PESTO CHICKEN SALAD Prep & Cooking Time: 15 minutes Serves: 4 For the Dressing • 3 tablespoons prepared pesto • 3 tablespoons low-fat plain Greek yogurt • 2 tablespoons capers, brine included (do not drain) • 1 tablespoon lemon zest • 1 tablespoon lemon juice • 1/8 teaspoon freshly ground black pepper For the Salad • 1/2 rotisserie chicken, cubed (about 2 1/2 cups) • 1/2 cup finely chopped celery • 1 cup cherry tomato halves

• 1 green onion, chopped • Lemon wedges and parsley for garnish (optional)

DIRECTIONS To make the dressing, mix all the dressing ingredients in a small bowl with a spoon. In a large bowl, place the chicken, celery, tomato, and green onion. Spoon the dressing on top and stir to coat. Chill until serving. Serve with lettuce wraps, whole wheat pita, or tortillas.

Recipe by Melissa d’Arabian

212-594-4963 10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours

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June 3–9, 2016 www.EpochTaste.com BORREGO SPRINGS CHAMBER OF COMMERCE/VISITORS’ BUREAU

A woman leads a painted horse in the Borrego Days parade.

STEVE BIER

Wildflowers in Anza-Borrego Desert State Park.

SMG PALM SPRINGS BUREAU OF TOURISM

The 17th hole at the Rams Hill Golf Club in Borrego Springs.

LA CASA DEL ZORRO

The Palm Springs Aerial Tramway provides a stellar view of the Coachella Valley.

The lobby at La Casa del Zorro.

PALM SPRINGS Versus

BORREGO SPRINGS Refreshing mind and body in the California desert

By M. James Ward There are distinct differences between the California desert communities of Palm Springs and Borrego Springs, but they both offer a bonanza for the visitor seeking to maximize the core qualities each so uniquely provides.

Palm Springs is a mature desert getaway that has morphed into a vibrant year-round enclave. There’s a plethora of things to do for those who must remain “connected” to the 24/7 world.

Borrego Springs, on the other hand, located roughly 90 minutes away, is much smaller, and harkens to a time when life was more laid back. It’s a good destination for those seeking a respite while relishing the value of being off the grid in order to replenish mind and body.

Both have their own unique style, and can easily be visited on the same trip.

Palm Springs The 2016 version of Palm Springs has certainly evolved with an assortment of lodging, gastronomy, and shopping options. My lodging choice took me to the Willows Historic Palm Springs Inn, tucked just a short walk from Palm Canyon Drive, the main thoroughfare, and mere minutes from the Palm Springs International Airport.

Built in 1925, the Willows is nestled against the base of rugged Mount San Jacinto, with the Palm Springs Art Museum nearby. Built as a getaway home for William and Nella Wilde Mead, two of the most prominent citizens of Los Angeles, it was transformed in 1996 into a sumptuous boutique hotel. It has just eight rooms, all carefully restored and each specifically named. Believe it or not, I stayed in one named for Albert Einstein who, as well as other prominent folks, has stayed there.

The Willows is just a short walk to the many shops, stores, and restaurants lining Palm Canyon Drive. If you want a bit of nostalgia head to Melvyn’s Restaurant & Lounge, where Frank Sinatra had a table set aside especially for him.

For those into outdoor pursuits, a 10-minute drive away is the Palm Springs Aerial Tramway, where you can get a stellar view of the Coachella Valley.

Once the tramway deposits you at the Mountain Station—elevation 8,516 feet—there’s lots to do, with two restaurants, observation decks, a natural history museum, two documentary theaters, a gift shop, and over 50 miles of hiking trails.

Borrego Springs Located on the southern side of the Santa Rosa and San Jacinto Mountain Range, Borrego Springs had its origins in a similar manner to Palm Springs—a desert getaway meant to refresh tired minds and bodies.

However, unlike Palm Springs, Borrego Springs doesn’t have the close proximity to a major highway such as Interstate 10, which accelerated swift travel to Palm Springs and other communities in the Coachella Valley corridor.

Borrego Springs remains true to its origins.

Amazingly, there are no traffic lights in the community. With a population of just under 3,500, Borrego Springs emphasizes a close connection to Mother Nature on a few fronts, one being the Anza-Borrego Desert State Park, California’s largest state park at 600,000 acres. It surrounds the village and provides a range of outdoor activities to enjoy.

The reason for my visit to Borrego Springs was twofold. First, to attend the re-opening of the Rams Hill Golf Course, now with a Tom Fazio-designed layout. The new layout provides

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June 3–9, 2016 www.EpochTaste.com RAMS HILL GOLF CLUB

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Borrego Springs remains true to its origins.

Amazingly, there are no traďŹƒc lights in the community.

Desert bighorn sheep in Anza-Borrego Desert State Park.

a beautiful showcase of the desert without the invasive clutter of homes predictably found in the Coachella Valley.

The second reason was to stay at the renovated La Casa del Zorro (house of the fox). Originally opened in 1937, La Casa del Zorro was literally an outpost far removed from daily civilization. Over the years, it has changed hands multiple times, and in 2013 a major refurbishment was completed that accentuated its authentic Southwestern motif.

The property spans 42 acres, so there’s sufficient room for privacy as well as activities for those wishing to partake. If you stay in a casita you have your own pool. The rooms are exquisitely appointed, with marble baths and wood-burning fireplaces for optimal style and comfort.

One of the main attractions in Borrego Springs is the intriguing—if a bit quirky— “sculpture garden� of 130 full-sized metal sculptures showcasing creatures that

roamed the California deserts millions of years ago.

Strategically placed in fields along the roads, the sculptures include sabre-toothed tigers, wild horses, and desert turtles. They were created by California artist Ricardo Breceda and commissioned by the late Dennis Avery, a local millionaire who funded philanthropic ventures around the world.

But the most enduring element in Borrego Springs comes in the evening, when the night sky emerges. The town has been designated as a “dark-sky community�; when night falls, the countless stars and planets easily seen with the naked eye are simply enthralling.

Such nighttime splendor is a magnificent way to end any day.

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New Jersey-based M. James Ward’s strong sense of wanderlust has lured him to all corners of the world. He has written about his travels for a range of publications.

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June 3–9, 2016 www.EpochTaste.com BRYSON HOE/POLYNESIAN VOYAGING SOCIETY/’OIWI TV

A Voyage Guided by the Stars and Bound by Kindness

By Channaly Philipp | Epoch Times Staff

The Hokule’a, a replica ancient Polynesian voyaging canoe, on a two-year worldwide voyage.

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The Hokule’a at sea.

Over time, that knowledge became increasingly scarce. In Hawaii it became extinct—until, that is, artist and historian Herb Kawainui Kane decided to make a replica of an ancient voyaging canoe.

The Hokule’a, meaning star of gladness in Hawaiian, was created in 1975. It was named after Arcturus, the brightest star in the Northern Hemisphere, which rises at the latitude of the Hawaiian islands.

A master navigator from Micronesia, Mau Piailug, guided the canoe from Hawaii to Tahiti and started to teach what he knew of the old navigation ways.

As it sailed from Hawaii to Aotearoa, New Zealand, and to Rapa Nui (Easter Island), the Hokule’a inspired a revival in canoe building and cultural pride not only in Hawaii but also throughout Polynesia. Remarkably, the crew navigated the seas in the same way ancient voyagers did hundreds of years before, without any modern instruments and relying solely on human observation of nature and the elements.

The Hokule’a is now at sea again, on a twoyear worldwide voyage from Hawaii. After sailing 26,000 nautical miles, visiting 100 ports in 27 nations, the canoe and its crew will dock in New York City on June 5 and stay for about two weeks of outreach and educational activities.

This time, the voyage is not about rekindling cultural pride, although Hawaiian values such as caring, respect, and cooperation continue to bind the crew together.

The name of this journey is Malama Honua Worldwide Voyage, and the goal is to grow a movement toward more sustainable living,

What we found on the East Coast was ... a lot of compassion from strangers.

Nainoa Thompson, president, Polynesian Voyaging Society

Thompson holding (what may become) lunch or dinner.

SAM KAPOI/POLYNESIAN VOYAGING SOCIETY/’OIWI TV

SAM KAPOI/POLYNESIAN VOYAGING SOCIETY/’OIWI TV

W i Din n n at er

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olynesian sailors of old read the seas and the skies. Observing the positions of the stars and planets, the swells of the ocean, and even the behavior of marine birds, the sailors found their way in the vast Pacific Ocean.

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June 3–9, 2016 www.EpochTaste.com SAM KAPOI/POLYNESIAN VOYAGING SOCIETY/’OIWI TV

JASON PATTERSON/POLYNESIAN VOYAGING SOCIETY/’OIWI TV

The crew employed ancient wayfinding techniques for part of the voyage. The rising and setting of the sun over the horizon is one component.

JASON PATTERSON/POLYNESIAN VOYAGING SOCIETY/’OIWI TV

Nainoa Thompson, master navigator and president of the Polynesian Voyaging Society.

with a strong educational component. In outreach materials, Malama Honua is given to mean “to care for our Island Earth.”

Nainoa Thompson, a master navigator and the president of the Polynesian Voyaging Society, recounts talking with one of his best friends, Lacy Veach, the second astronaut that Hawaii sent into space. They would talk about the link between the ancient voyage of the canoe and space exploration.

Veach, who had seen our planet from space, “knew the earth intimately and he knew it was in trouble,” Thompson said. “He was essentially saying you have this giant ocean of space, and there’s an island in it called the Earth. The planet is one island in this immense area of space, and that’s the only island we have. Why don’t we protect it?”

The idea is the same regardless of scale; whether it’s about the Earth or a canoe in a vast ocean, it means to care for it and its people.

It’s not a voyage that the crew members embarked on lightly. It took them six years of rigorous physical training and study to prepare.

Thompson mentioned the emotional and spiritual aspects of getting ready as well. “Everybody needs to find their center before they go, they need to have a place where they can focus and stay—especially when things get rough,” he said.

For Thompson, as navigator, the overriding concern is the safety of his crew. Especially when he’s in command, he said, “Every single choice you make has to be the right one.”

Fear has become a best friend, he added. “I’ve learned over the years to grab it and hold it close.

As long as it doesn’t overwhelm you or run you over, or paralyze you, fear is a place I go to, to be able to process all the things that I need to stay focused on.”

The Hokule’a crew used only cues from the elements and nature for about two-thirds of the journey, according to Thompson. But in potentially perilous situations, they did not hesitate to use modern technology. “At the Great Barrier Reef, we had every instrument you can imagine to make sure we didn’t pile up into the reef,” he said.

Last fall, the crew braved South Africa’s famously dangerous coast to dock in Cape Town. Thompson recounted the reception by

Desmond Tutu. “He’s got medical challenges.

He came hobbling up on a hot day. To see him jump up and start dancing in the street with children from South America and children from Hawaii was everything. Laughing and smiling and having all the pain go away for the moment ... that was extraordinary,” he said.

The Hokule’a is currently making its way up the East Coast of the United States for the first time.

In a phone interview, Thompson recalled exceptional kindness not only at the planned ports of call, such as Washington, but also where the canoe made unplanned stops, such as in Stuart or Indian Harbor, Florida, where the canoe was greeted by other watercraft, and the crew were invited by the community to share dinner and stories.

“What we found on the East Coast was a lot of care, a lot of kindness, a lot of compassion from strangers,” he said.

Thompson said he is grateful for everyone who has supported the voyage in their own way. “These people who showed us acts of kindness, it’s not that they’re outside the voyage— they are the voyage. That’s what we’re looking for, the beliefs of millions of people who are willing to be committed to caring for the Earth and each other.”

In New York, Thompson said he will expect to learn a great deal from projects such as the Billion Oysters Project, which works with schools to teach the community about oyster and ecosystem restoration in New York Harbor.

“The equation includes children, it includes schools, it includes business, it includes government. What you find in that project is that the environment and business don’t have to be at odds. If you clean the environment, you’ll strengthen the economy. We’re going to learn a lot,” he said.

The Hokule’a will be in New York City from June 5 to 18. Activities include a talk about traditional wayfinding at the American Museum of Natural History (June 7), a storytellers’ evening at Patagonia in SoHo (June 9), and educational programming at Kamemeha Day at the Hawaiian Airlines Liberty Challenge at Pier 26 (June 11). For the full schedule of events, visit hokulea.com

NA’ALEHU ANTHONY/POLYNESIAN VOYAGING SOCIETY/’OIWI TV

Chad Kalepa Baybayan, who mainly serves as captain and navigator on the Hokule’a, stands on a Hawaiian star compass with a replica of the canoe.

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(Left) Hokule’a means star of gladness in Hawaiian.

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June 3–9, 2016 www.EpochTaste.com COURTESY OF WALT DISNEY WORLD RESORT

12

MAGICAL RESOURCES

to Help You Plan Your Family’s Disney World Vacation

By Barbara Danza | Epoch Times Staff Many U.S. parents see the family trip to the Walt Disney World Resort in Florida as a childhood rite of passage— a must-do (at least once) for their children.

These are parents who grew up watching Disney movies and recall their childhood trips to Disney World as some of their fondest memories. Or, on the other hand, perhaps they always wished to go to Disney World but didn’t and now want to experience this for the first time with their children.

Additionally, their parents remember the original Mickey Mouse Club, when Disneyland first opened in California on July 17, 1955, and when Disney World opened on Oct. 1, 1971. They often want to experience “the magic” with their grandchildren as well.

If you’re thinking of planning your family’s Disney World vacation, take a quick trip around the Internet and you’ll soon see that the fandemonium stretches far beyond a healthy appreciation for Mickey Mouse.

The wealth of information and enthusiasm on the topic could fill an amusement park!

Not to worry. Here are 12 resources you can use to decide if Walt Disney World is in your family’s future:

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Learn From the Gurus Sarah and Tom Bricker of Disney Tourist Blog have put together a great site with a lot of “top 10” lists and quick tips to get you started. This is a good introductory site to get you going. disneytouristblog.com Soon into your Disney World planning journey, you’ll come to the all-too-important subject of food. The Disney Food Blog has got you covered. There are helpful reviews and a boatload of information regarding the Disney Dining Plan. disneyfoodblog.com No one could actually make a career out of their love for Disney, could they? They could if they are Lou Mongello. This website and podcast created and hosted by Mongello is inspiring on many levels. From his personal story, to his obvious enthusiasm and optimism, to his ability to know seemingly everything there is to know about Walt Disney World, Mongello offers all kinds of resources and gives his fans a ton of valuable insights. wdwradio.com WDW Prep School is the blog of Shannon Albert, an uber fan and Disney World connoisseur. Albert’s blog is jam-packed and includes a podcast and helpful videos. She has a great way of breaking down the overwhelming task of planning a Disney trip into simple, doable steps. wdwprepschool.com

Join the Community DISboards offers a great collection of discussion boards on all manner of topics from Disney World Weddings, to Teens in Disney World, to really anything you can think of. This is a great place to jump in, learn a lot, and meet others who love Disney too! disboards.com Don’t forget Facebook Groups. There are tons centered on Disney World planning. Your best bet is to search Facebook for ones that interest you. facebook.com Discounts and Deals Mousesavers is a great site if saving money is something you’d like to incorporate into your Disney World vacation. There are lots of digestible tips. While here, you’ll want to sign up for the Mousesavers email newsletter.

Here you’ll receive discount updates and a link to Undercover Tourist (see below) that grants you a discount to its park ticket discount. mousesavers.com Undercover Tourist is a great way to get your park tickets at a small discount. Use the link from your Mousesavers newsletter that you signed up for above, and your discount will be even greater. The savings aren’t mindblowing, but, hey, every penny counts.

Another great feature on this site is the crowd calendar. When you’re considering when to visit Disney World, crowds should be a consideration. It can mean the difference between waiting hours in line and walking right onto the most popular rides. undercovertourist.com Ready to graduate to advanced-level Disney World planning? Please stand clear of the doors. Here we go.

If you’re thinking of staying at any of Disney’s Vacation Club Villas, you may want to consider the idea of renting Disney Vacation Club points. Disney Vacation Club or DVC is Disney’s timeshare program and members use points to “pay” for their vacations.

Companies such as DVC Rental Store act as something of a clearing house, brokering deals between the vacationers and DVC members.

While rather unorthodox, you can save a significant amount compared with Disney’s hotel rate for the same rooms. Under such an arrangement, one would be considered a guest of the DVC member. If it’s a consideration for you, be sure to read very thoroughly the details of such agreements. dvcrentalstore.com Information Overload?

If all of this information seems overwhelming to you, not to worry. You can have a wonderful time at Walt Disney World by simply booking a trip through the official website. Your local travel agent should be well versed in all things Disney as well.

There truly is no other family getaway quite like a trip to Walt Disney World. However deep you’d like to get into the planning process, I wish you and your family a magical vacation!

THEUNOFFICIALGUIDES.COM

• 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.

First Things First First, you’ll want to head to the official Walt Disney World website, disneyworld.disney.go.com Disney World does an excellent job of presenting its options online.

While you’re there, it’s worth it to create an account.

Your activity will be remembered each time you come back and you’ll enjoy emailed promotions and discounts, including the possibility of exclusive codes that offer discounts above and beyond the current deals.

You can price out your vacation ideas online, explore on-property resorts, and learn all that Disney World has to offer. If you wish you can also request a free planning DVD. This is also a good time to download the My Disney Experience app on your smartphone. Once you’re in the thick of planning, this will make things infinitely easier to manage.

Also, “The Unofficial Guide Walt Disney World 2016,”

by Bob Sehlinger and Len Testa, is a thick, all-encompassing, helpful, well organized, behemoth of a read and invaluable. Get it. Reference it often.

With somewhat of a homemade feel, All Ears is chockfull of information and features a YouTube channel as well. allears.net