D1 May 6–12, 2016
Surf ’s Up on
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Flavors of the African Diaspora
The Moqueca, a Brazilian fish stew with smoked fish, salted cod, okra, prawns, and Thai basil.
SAMIRA BOUAOU/EPOCH TIMES
By Annie Wu | Epoch Times Staff
N
early every dish on The Cecil’s menu contains a history lesson within. The Moqueca, for example, is chef Joseph “JJ” Johnson’s version of a traditional fish stew from Bahia, Brazil, where many African slaves were brought to work on sugar plantations during the trans-Atlantic trade. Those slaves carried their culinary traditions with them, leaving an indelible mark on the local cuisine.
The Cecil
210 W. 118th St. 212-866-1262 TheCecilHarlem.com Hours Dinner: Monday–Sunday 5:30 p.m.–10 p.m. Brunch: Saturday & Sunday 11 a.m.–3:30 p.m.
Moqueca ($33) bears an unmistakable resemblance to Southern gumbo, which has roots that trace back to Senegal. In Johnson’s version, he throws in salted cod, smoked fish, prawns, green chilies, and okra—an ingredient that fortifies its ties to West Africa. Southeast Asian aromatics like Thai basil complete the flavor trifecta of salty-umami, spicy heat, and herbal depth. Instead of using the traditional coconut milk, Johnson opts for cassava, giving the stew a cleaner texture. The Cecil is in a storied landmark— the same building as the legendary Harlem jazz club Minton’s, where Johnson is also executive chef.
See Diaspora on D2
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Braised Goat Dumplings with peanut-piri piri sauce. DANIEL KRIEGER
The goat meat is braised in spices common in Asian and African cuisines, like bird’s eye chili and ginger.
LINDSAY TALLEY
Chef Joseph “JJ” Johnson grew up on his Puerto Rican grandmother’s cooking.
Flavors of the African Diaspora
The Cecil is sleek and spacious.
Diaspora continued from D1
春の会席メニュー
His vision for The Cecil is clear: to explore the history and culture of the African diaspora, one plate at a time. He first felt this calling during a trip to Ghana, where he experienced a lightbulb moment: he had actually grown up eating similar food.
CHEF’S SPRING TASTING MENU
Finding His Roots Johnson was raised on his Puerto Rican grandmother’s cooking, like slow-cooked stews spiced with cumin, coriander, and pink peppercorns. Tasting those same bold flavors in Ghanaian cuisine, “I was able to dig back into my roots of growing up in the diaspora,” he said. Discovering this culinary heritage fueled Johnson’s desire to show the world how incredibly diverse and delicious African diaspora cuisines are, “to open everybody’s eyes that there’s more than just the typical cuisines we eat on a day-to-day basis,” he said. His Hands Only dish ($28) is an homage to that Ghana trip, where he ate with his hands for the first time. “People think eating with hands equals poor, but it’s really traditional. It doesn’t matter how much money you have,” he said. “That’s just their way of life.” The dish consists of grilled roti, fiery blackeyed peas (which get their intense heat from smoked bird’s eye chili), cauliflower, rabbit sausage, and coconut sticky rice. Its compo-
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”
nents represent the way culinary traditions of the Old World influence the New World: roti originated in India, but made its way to the West Indies via Indian laborers; black-eyed peas, a prominent ingredient in Caribbean and Southern American cooking, were first brought to the Americas from West Africa. A Melting Pot of Cuisines Johnson doesn’t call this “fusion” cuisine because African diaspora food is inherently a mixture of different cultures. Chinese migrant workers in Ghana leave behind their cooking, as do Vietnamese immigrants in Senegal. He draws out this criss-crossing of culinary influences in dishes like the Braised Goat Dumplings ($14), filled with tender goat meat braised in spices and aromatics familiar to both Asian and African cuisines: cinnamon, pink peppercorn, bird’s eye chili, ginger, and coriander seeds (plus a splash of orange juice). On top is a “piri piri” pepper sauce (popular in Ghana, Nigeria, and other West African countries) emulsified with peanut butter— a slightly sweet concoction reminiscent of Asian peanut sauce. The connecting of cultures is part of The Cecil’s appeal, Johnson said. “Because there’s something on the menu that speaks to them, or there’s something they’ve never had before.” Heritage Grains A journey exploring African foodways is LINDSAY TALLEY
“Takikomi Gohan” Fruit
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)
Pan-Roasted Venison with African red popping sorghum.
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PRIME STEAKS. LEGENDARY SERVICE. Fine Wine • Private Dining • Exceptional Menu
Collard Green Salad with adzuki red beans, candied cashews, and coconut dressing. LINDSAY TALLEY
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
Hands Only, with grilled roti, rabbit sausage, spicy black-eyed peas, and sticky rice.
incomplete without ancient grains. Johnson has researched ways to bring back traditional cereals that once dominated dinner tables across the African continent. After all, Africans were among the world’s earliest cultivators of rice. Johnson collaborates with Anson Mills, an heirloom grain mill, to find these cereal germs, and farmers who can grow them. African red popping sorghum, for example, features in a dish with collard greens and whatever animal produce is in season (venison in winter, cod in spring), simply pan-roasted. Now Johnson is working on obtaining the glaberrima variety, a pearly white rice native to sub-Saharan Africa that has not been eaten widely for 3,500 years. “It was all the rice people ate at one point,” he said. His spotlight on African diaspora food was recognized in 2015, when he was nominated as a semifinalist for the James Beard Award for Rising Star of the Year. But he has more work to do: to travel more and absorb more of the local cooking traditions in Ghana, Nigeria, and Senegal. “Your travels impact the way you cook,” he said. “It opens your eyes to the way the industry doesn’t believe this style of food exists, [believes] that this style of food is peasant food. “But when anybody travels to these places, this is what people want to eat. And that’s what I’m trying to deliver at a high level.”
Johnson doesn’t call this ‘fusion’ cuisine because African diaspora food is inherently a mixture of different cultures.
SAMIRA BOUAOU/EPOCH TIMES
Black-eyed peas, first brought to the Americas from West Africa, are a major ingredient in Caribbean and southern American cooking.
Hackensack One Riverside Square 201-487-1303
White Plains 9 Maple Avenue 914-683-6101
mortons.com
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The New Umami Experience
stuff to eat and drink around nyc
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.
IL MULINO 35TH ANNIVERSARY
A caviar tasting platter from Olma Caviar.
The Italian restaurant Il Mulino is celebrating its 35th anniversary with a special three-course prix fixe menu. Diners may choose between a menu of “classic” or “contemporary” dishes, the former being dishes on the original 1981 menu at the Greenwich Village location, and the latter new dishes created specifically for the anniversary. Options include Langostino served in the shell with Tuscany risotto; Short Bucatini with tomatoes, red wine, and guanciale in amatriciana sauce; and Shrimp Française with spinach and a white wine reduction sauce. $81 per person.
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.
Through Tuesday, May 31 Il Mulino Manhattan locations ilmulino.com
58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com
We Now Deliver!
KENTUCKY DERBY VIEWING PARTY AT WATERMARK BAR The Watermark Bar, located at Pier 15, offers stunning views of the waterfront. For the Kentucky Derby, the bar will show the race on its large flat screens, while serving specials like fried chicken and biscuits, shrimp salads, and mint juleps. There will be a best dressed contest, balloon sculpting, face painting, and horseshoe games. Packages start at $19.98. Saturday, May 7 Noon Watermark Bar 78 South St. watermarkny.com
OLMA CAVIAR At Olma Caviar Boutique & Lounge, diners can walk in and order a single serving of caviar on an egg white or blini, ranging from salmon red to beluga. They can also purchase tins of caviar to take home. The lounge serves a variety of pizzas (covered in caviar!) and sandwiches, like arctic char on a French baguette with cream cheese, arugula, and tomatoes. Olma Caviar Boutique & Lounge 1 W. 58th St. olmacaviar.com
NY VEGETARIAN FOOD FESTIVAL The Vegetarian Food Festival is back, now in its sixth year. The two-day event includes talks with health experts, cooking demonstrations, and tastings from vegetarian restaurants and companies. $35 to $60 per person. Saturday, May 7 & Sunday, May 8 Metropolitan Pavilion 125 W. 18th St. nycvegfoodfest.com
OSTERIA DEL PRINCIPE COURTESY OF DOUGH
Osteria del Principe, the restaurant by Italian prosciutto makers Principe di San Daniele, is hosting an aperitivo party featuring groovy music by DJ Ricky Russo. All grappa-based cocktails will be half off, including their specialty cocktail Grapito, with Gra’it Bonollo Grappa, basil, and fresh lime. Thursday, May 12 6 p.m.–10 p.m. Osteria del Principe 27 E. 23rd St. principenyc.com
Traditional and modern, combined. A new standard for Thai food.
Donuts from Dough.
SPRING TASTE NYC
BRUNCH EATS The Nuaa 1122 1st Ave. (btw 61st and 62nd streets) • 212-888-2899 • thenuaa.com
THE NEW AMERICAN TRADITION
Village Voice is hosting its first food festival devoted to brunch. Local favorites like Underwest Donuts, Solber Pupusas, Mr. Purple, Streets BK, and Osteria Cotta will be serving brunch for dinner. Coffee, bloody marys, bellinis, and other cocktails will also be provided. $60 to $85 per person. Wednesday, May 11 8 p.m.–11 p.m. Flight deck, Intrepid Sea, Air & Space Museum (12th Avenue & 46th Street) bruncheats.com
COURTESY OF EL LUCHADOR TAQUERIA
Over 60 restaurants, eateries, and breweries will serve bites and drinks at the Spring Taste festival. Participants include 5th and Mad, Antidote Chocolate, Bayside Brewery, Belgian Beer Cafe, Ben and Jerry’s, Hendriks, Magnolia Bakery, Juniper Bar, and more. $40 to $199 per person. Friday, May 13 7 p.m.–10 p.m. Metropolitan Pavilion 125 W. 18th St. springtastenyc.com
NEW YORK CAKE SHOW If you love to bake, the New York Cake Show will satisfy your cake making itch. Celebrity cake artists and pastry chefs like Vanessa Greeley, Lisa Mansour, and Nicholas Lodge will teach classes and baking demos. Attendees can enter the cake decorating competition, with the Best in Show winner receiving a prize of $1,000. Sunday, May 15, 9 a.m.–6:30 p.m. New York Mariott Marquis 1535 Broadway thenycakeshow.com
A spread of dishes from El Luchador Taqueria.
DISH ON DOWNTOWN
Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.
557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us
The W Hotel in downtown Manhattan is hosting a one-night culinary tour of downtown’s eateries. The first course starts at the W Hotel’s private rooftop with El Luchador Taqueria’s Mexican street food, then moves on to Schilling for Mediterraneaninspired Austrian fare, followed by Italian-American cuisine at Parm, and finally, French pastries from Maman Tribeca (served back at the W Hotel). $238.27 per person. Thursday, May 12 6 p.m.–11 p.m. W New York - Downtown 8 Albany St. dishondowntown.eventbrite.com
CLEMENT DINNER SERIES Clement, the restaurant inside The Peninsula Hotel, is serving seasonally themed dinners in time for spring and summer. Eight guests are seated for intimate conversations with the culinary team, led by chef Remi van Peteghem. For May, the theme is Spring Vegetables. In June, the theme will be Stone Fruits. $95 per person. Thursday, May 19 & Thursday, June 16 7 p.m. Clement at The Peninsula New York 700 Fifth Ave. newyork.peninsula.com/en/fine-dining/clement
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LAST-MINUTE MOTHER’S DAY PICKS COURTESY OF WINE DISCIPLES ENOTECA
MOTHER’S DAY BRUNCH AND WEEKEND SPECIALS AT WINE DISCIPLES ENOTECA Treat Mom to a delicious brunch at Wine Disciples Enoteca and enjoy a bottle of red, white, or sparkling wine at a great price. Diners enjoy savings on bottles throughout Enoteca, which are offered at retail prices rather than at restaurant markup. Additionally, on weekends, there’s no corkage fee for bottles purchased at the Wine Disciples shop next door and enjoyed at Enoteca. For those who are more inclined toward craft spirits and craft beers, a noteworthy selection is also available. Other notable weekend highlights include the Sunday three-course prix-fixe dinner for $35 (with wine pairings for an additional $15) and free weekend wine tastings at the shop.
Pure Peruvian Cuisine Ceviche, Our signature dish
Brunch dishes at Wine Disciples Enoteca.
Sunday, May 8 Wine Disciples Enoteca 129 W. 29th St. (between Sixth & Seventh avenues) winedisciplesenoteca.com
Happy Hour Mon-Fri 4pm- 7pm
SAMIRA BOUAOU/EPOCH TIMES
NERAI The Greek restaurant Nerai is serving a three-course prix fixe menu for Mother’s Day, with options like Spanakopita (Greek Spinach Pie) with ouzo yogurt; Cretan Meatballs with tomato sauce and whipped goat cheese; Pan Seared Ora King Salmon with crispy leeks and spanakorizo (spinach and rice); and Whole Grilled Lavraki (Mediterranean sea bass) with wilted greens. $48 per person. Sunday, May 8 Nerai 55 E. 54th St. nerainyc.com
Free Peruvian chicken wings after 2nd drink
Live Entertainment
7pm-10pm, every Friday
718-224-8505 # 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
Mother’s Day flowers at Nerai.
DANTE At this Greenwich Village institution, moms will get a complimentary beverage and dessert with the restaurant’s a la carte brunch menu. Highlights include the Strawberry Rhubarb Bellini and Plum Tart with Oddfellows Blueberry Buttermilk Ice Cream. Sunday, May 8 Dante 79-81 Macdougal St. dante-nyc.com
LIZ CLAYMAN
CHEFS CLUB At Chefs Club by Food and Wine magazine, a special prix fixe brunch will be served, including an appetizer, an entree, and a cocktail. Chef Didier Elena has created dutch baby pancake dishes like Ham & Cheese with comte cheese, jalapeño, and dijon mustard; Mushroom & Fines Herbs with apple and truffled tapenade; and Lobster & Baby Spinach with oranges, daikon, and pickled onions. $28 per person. Sunday, May 8 Chefs Club 275 Mulberry St. chefsclub.com
Dutch baby pancakes at Chefs Club.
FRANCOIS PAYARD MACARON-MAKING KIT With pastry chef François Payard’s Makecaron kit, you can make the sweet French treats at home with mom. The kit comes with 40 baked macaron shells and ganache recipes to make your own custom combinations.
Available online at payard.com COURTESY OF FRANCOIS PAYARD
Compiled by Annie Wu/Epoch Times Staff
CHICKEN CONTADINA WITH SAUSAGE AND PEPPERS Makes 6 servings Here’s a dish that has many variations, but we call the basic recipe contadina, which means countryside in Italian, because it is the perfect example of the kind of rustic cooking that we love. It doesn’t have a sauce, just separately cooked potatoes, sausage, and vegetables brought together with a splash of broth and a sprinkle of parsley. For a spicy version, use hot sausage and substitute 8 fresh or pickled red cherry peppers, seeded and chopped, for the bell peppers. Without the potatoes, it is sometimes called scarpariello, which means shoemaker-style, and could mean that dish that is “cobbled” together. $ 10 ounces sweet Italian pork sausage links, pierced with a fork $ 2 large baking potatoes, such as russets, about 1¼ pounds, peeled, and cut into ½ -inch cubes $ ½ cup olive oil, divided $ 4 boneless skinless chicken breast halves (each about 6 ounces), each sliced in half horizontally into scaloppini $ 2 large red bell peppers, cored and cut into ½-inch-wide strips $ 10 ounces white button mushrooms, thinly sliced $ 6 garlic cloves, minced $ ½ cup chicken stock or broth $ ¼ cup chopped fresh flat-leaf parsley $ ¼ teaspoon dried oregano $ Salt and freshly ground black pepper 1. Position a broiler rack about 6 inches from the source of heat and preheat the broiler on High. Broil the sausages, turning often, until browned and cooked through, 12 to 15 minutes. Transfer to a carving board and let cool. Cut crosswise into ½-inch rounds. 2. Preheat oven to 450ºF. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons of the oil
Recipe from Patsy’s Italian Restaurant. Our only location 236 W. 56th St. 212-247-3491 www.patsys.com
and spread in a single layer. Roast, turning the potatoes occasionally, until they are golden brown and tender, about 20 minutes. 3. Heat 2 tablespoons of the oil in a large skillet over medium heat. In batches, add the chicken and cook, turning once, until browned and shows no pink when pierced with a knife, about 6 minutes. Transfer to the carving board and let stand for 5 minutes. Cut each cutlet into large bite-size pieces. 4. Heat the remaining ¼ cup oil the skillet over medium-high heat. Add the red peppers and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are lightly browned, about 6 minutes. Stir in the garlic and cook just until fragrant, about 1 minute. 5. Fold in the potatoes, sausage and chicken and mix well. Cook uncovered, stirring occasionally, until the sausage is heated through, about 2 minutes. Stir in the stock, parsley, and oregano and cook, stirring occasionally, until the broth is absorbed and the ingredients are moistened, about 1 minute. Season to taste with salt and pepper. Serve hot. This recipe can be found on page 73 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.
✁
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Sabbia
Openings around NYC
COURTESY OF BARANO
Barano Chef Albert Di Meglio brings the flavors of the island of Ischia, off the coast of Naples, Italy, to south Williamsburg with his new restaurant Barano. Di Meglio, who has worked at Le Cirque, Osteria Del Circo, and most recently Rubirosa, offers a menu with dishes such as mozzarella hand-pulled to-order, meatballs made with dry-aged beef and ricotta, Tagliatelle “Arrabiatta” with lobster, tomato, and stracciatella, and wood-fired pizzas such as the the Bosciaolo with mushrooms, crispy pancetta, mozzarella, and pecorino. Other main dishes that receive wood-fired treatment include the SpitRoasted Lamb Leg with carrots and watercress, pine nuts, and raisin panzanella; and Grilled Whole Fish with charred broccoli rabe, pickled chilies, and salsa verde. Open daily from 5 p.m.
Pizza Vongole.
26 Broadway (between Kent & Wythe avenues) Williamsburg, Brooklyn 347-987-4500 baranobk.com
Don Muang Airport HEIDI SOLANDER
Dong Muang Airport, a Thai restaurant located inside music venue Baby’s All Right, is opening on May 9. Conceived by chef Jarrett Wrisley (Soul Food Mahanakorn in Bangkok) and executed by chef Michael Sablan (formerly of Mission Chinese Food and Northeast Kingdom), the menu features Thai classics as well as creative bar snacks. Selections include Green Curry Fried Rice with slow-braised beef cheeks, pumpkin, and mushrooms; Khao Soi Cowboys (pulled pork shoulder with northern-Thai coconut curry, crispy noodles and mint in slider buns); and The Risky Chicken, a Thai-style fried chicken sandwich with papaya salad, among others. There are also large-format drinks, such as Full Moon Party with vodka, rum, orange, and pineapple juice, served in a bucket.
Miang Kohlrabiham, a traditional street snack including smoked pork lettuce cups with tamarind jam.
At Baby’s All Right 146 Broadway (between Bedford & Driggs avenues) Williamsburg, Brooklyn donmuangairportbk.com
COURTESY OF EATALY
Eataly has revamped Birreria for the warm weather, leaving the snowy mountains of Alto Adige for the sands of the Italian seaside. Inspired by places such as Domus de Maria in Sardegna, Rimini in EmiliaRomagna, and the island of Capri, the space features summery cabanas. The roof is retractable on warm days. Eataly’s executive chef Fitz Tallon features coastal fare such as Gamberetti alla Bagnara (seared shrimp with oregano, parsley, garlic, and lemon zest), inspired by the seaside town of Bagnara in southern Calabria; Fusilli alla Scoglio (Gragnano fusilli with local squid, Gulf shrimp, cockles, cherry tomatoes, and white wine). An oyster bar is also setting shop, in partnership with sustainable purveyor Island Creek Oysters. In addition to more than 50 wines and beers, there are a dozen specialty drinks include the Limone-Jito cocktail, made with Kraken Spiced Rum, Meletti Limoncello, passion fruit purée, lime, and mint; and Pesca Fresca, made with peach purée, rosemary, lemon, and sparkling water. Open daily through October from 11:30 a.m.
Sabbia, the new incarnation of Eataly’s rooftop restaurant.
Eataly, 14th Floor 200 Fifth Ave. (at 23rd Street) 212-937-8910 eataly.com
Fish Bar at North River Landing Fish Bar, a three-story seafood lounge and restaurant located on a 10,000-square-foot yacht, has opened at Pier 81, including a 3,000 square-foot outdoor top deck for sunset and city views. The restaurant from New York Cruise Lines Inc., serves shared plates including Black Truffle Burrata, Tomato Garlic Confit Toast, and Plymouth Rock Oysters. Sorbets inspired by cabernet, Champagne, and Campari feature on the dessert menu. A dedicated craft beer and champagne bar offers over 20 craft beers and 26 varieties of Champagne. New York Cruise Lines Inc. is the parent company of Circle Line Sightseeing Cruises and also operates the casual lobster shack North River Lobster Company, also docked at Pier 81. Open daily from 5 p.m.
Pier 81 at 41st Street 212-630-8840 northriverfishbar.com
Social Drink & Food Restaurant Social Drink & Food, newly opened on May 2 on the fourth floor of the Yotel hotel, boasts a 7,000-square-foot terrace. The globally inspired menu includes Chicken Shashlik skewers with charred tomato, onions and pita; Fish ‘n’ Chips with rosemary fries and caramelized lemon; and a range of pizzas including Hula Hula with ham, pineapple and jalapeño peppers. The cocktails likewise have a global touch, from Fig Caipirinha to Rosewater Martini. The restaurant will host outdoor movies throughout the summer. Open daily from 11:30 a.m.
At Yotel 570 10th Ave. (between 41st & 42nd streets) 646-449-7790 socialdrinkandfood.com
Invite Only
Milk Bar
New to the Meatpacking District, Invite Only, a 122-seat eatery, is the latest project of Chris Reda (Gansevoort Market) and Esquared Hospitality. Executive chef Jordan Andino’s menu features small plates such as Pineapple Kalbi (Korean short ribs served with kimchee coleslaw), Poutine Truffle Fries, and Fried Chicken Sliders—all served to the sound of live music and cocktails—such as the Sweet 100, with bourbon, sweet tea, lemon juice, and ginger syrup—served by the glass or pitcher. Open daily Monday through Saturday from 5:30 p.m.
The latest Milk Bar has opened in Chelsea, satisfying any local cravings for compost cookies, crack pies, or cereal milk soft serve. The sister bakery of the Momofuku restaurants is located a few doors down from David Chang’s Momofuku Nishi. A street side window overlooking Eighth Avenue allows for grab-and-go. This is Christina Tosi’s sixth Milk Bar shop in New York City.
63 Gansevoort St. (between Washington Street & Ninth Avenue) 212-255-7484 inviteonlyny.com
Open daily from 7 a.m.
220 Eighth Ave. (at 21st Street) milkbarstore.com
Urbani Truffle Lab The latest venture of Urbani Truffles USA, a leading truffle purveyor, is Truffle Lab NYC, which will serve as a test kitchen and tasting room to introduce new experiences to truffle lovers, including cooking demonstrations, culinary and wine events, and cultural soirees. Upcoming series Truffle Pasta 101 (May 9), Truffling With Pizza (May 12), The Art of Truffles (May 19), and Celebrating the Summer With Truffles (May 27).
10 West End Ave. (between West 59th & West 60th streets) 212-247-8800 urbani.com
Compiled by Channaly Philipp/Epoch Times Staff
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Appliance Trends: Show Focuses on Colors, Cooking Times SAM SHELANSKI/KAREN SCHWARTZ VIA AP
By Karen Schwartz Whether you’re Paleo, vegan, or something in between, today’s luxury kitchen appliances are designed to let you individualize everything from color to cooking method. “There’s a paradigm shift to personalization in the kitchen,” said Christopher von Nagel, president and chief executive officer of BSH Home Appliances Corp. North America. BSH, which makes the Bosch, Gaggenau, and Thermador brands, and more than 500 other exhibitors showed off their wares at this year’s three-day Kitchen and Bath Industry Show, held in Las Vegas. Among the highlights: Cooking in Color While there’s still plenty of stainless, colored appliances are back in a big way. French manufacturer La Cornue tapped designer Suzanne Kasler to create some Parisian-inspired colors for its handmade ranges. The result was 10 new offerings in soft shades, including rose-pink. Still, the new colors are a drop in the paint bucket for the company, which has more than 8,000 configurations, colors, finishes, and measurements available. Cooking Times If you think slow food means crock pot and quick dinner means microwave, get ready to be amazed by the choice of new, customized appliances. Viking, also owned by Illinois-based Middleby, debuted a new, 30-inch Professional TurboChef Speedcook double wall oven that incorporates a high-speed commercial cooking technique to prepare foods as much as 15 times faster than conventional ovens. At Thermador, the showstopper was the massive, 60-inch-wide Pro Grand range. It features six burners and the option of a grill, or a grill
A Bertazzoni oven in its “Arancio” color option. and griddle. You can choose between two convection ovens, or an arrangement that features a standard convection oven, a steam/convection oven, and a warming drawer. Cool Change Customization has been around for a while with Thermador’s Culinary Preservation Centers, which allow customers to mix refrigerator, freezer, and wine storage columns. Drawing a crowd this year were its unique finishes, including a custom, glossy, blue ombre sheen on a pair of wine columns flanked by a refrigerator and freezer. For quick cooling, home chefs can use the Freddy from Irinox of Italy, which can blastchill and shock-freeze foods, while also converting to an oven for low-temperature roasting. Shock freezing has been used commercially for decades because it preserves an item in under three hours, instead of the 20 hours it takes in a standard freezer. The method locks in moisture and prevents large ice crystals from forming in foods, helping to preserve flavor, nutrients, texture, and color. From The Associated Press
2016 James Beard Foundation Award Winners Announced The James Beard Foundation Awards wrapped up at the Lyric Opera of Chicago on the evening of May 2, honoring the country’s top culinary talent. Below is the list of winners:
The Breslin, Tosca Café, New York City
Outstanding Wine Beer or Spirits Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, New Mexico
Best Chef: Great Lakes Curtis Duffy, Grace, Chicago
Outstanding Wine Program Bern’s Steakhouse, Tampa, Florida
Best Chef: Mid-Atlantic Aaron Silverman, Rose’s Luxury, Washington, D.C.
Rising Star Chef of the Year Daniela Soto-Innes, Cosme, New York City
Best Chef: New York City Jonathan Waxman, Barbuto Best Chef: Northeast Zak Pelaccio, Fish & Game, Hudson, N.Y. Best Chef: Northwest Renee Erickson, The Whale Wins, Seattle Best Chef: South Justin Devillier, La Petite Grocery, New Orleans Best Chef: Southeast Tandy Wilson, City House, Nashville Best Chef: Southwest Justin Yu, Oxheart, Houston Best Chef: West Jon Shook and Vinny Dotolo, Animal, Los Angeles Best New Restaurant Shaya, New Orleans Oustanding Baker Joanne Chang, Flour Bakery + Café, Boston Outstanding Bar Program Maison Premiere, Brooklyn, New York Outstanding Chef Suzanne Goin, Lucques, Los Angeles Outstanding Pastry Chef Dahlia Narvaez, Osteria Mozza, Los Angeles Outstanding Restaurant Alinea, Chicago Outstanding Restaurateur Ken Friedman, The Spotted Pig,
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.
Outstanding Service Eleven Madison Park, NYC
THE 2016 JAMES BEARD FOUNDATION RESTAURANT AND CHEF AWARDS
Best Chef: Midwest Paul Berglund, The Bachelor Farmer, Minneapolis
Experience Firsthand the Romance of the Korean Dynasty
2016 James Beard Foundation Who’s Who of Food & Beverage in America Inductees Gina Gallo, winemaker, Sonoma, California Jim Lahey, baker and proprietor, New York City Ed Levine, author and founder of Serious Eats, New York City Dr. Temple Grandin, author and animal rights activist, Fort Collins, Colorado Marcus Samuelsson, chef and restaurateur, New York City 2016 James Beard Foundation Humanitarian of the Year Father Greg Boyle, Homeboy Industries, Los Angeles 2016 James Beard Foundation Lifetime Achievement Award Leah Chase. Dooky Chase’s Restaurant, New Orleans The 2016 James Beard Foundation Outstanding Restaurant Design Awards 75 Seats and Under (TIE) Firm: Demian Repucci Design Designer: Demian Repucci Project: Bruno, New York City Firm: Renzo Piano Building Workshop Designers: Renzo Piano Building Workshop in Collaboration with Cooper Robertson and Bentel & Bentel Project: Untitled, New York City 76 Seats and Over Firm: Land and Sea Dept. Designers: Mode Carpentry, Land and Sea Dept. (Robert McAdams, Jon Martin, Peter Toalson, and Cody Hudson) Project: Cherry Circle Room, Chicago
212-594-4963 10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
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@EpochTaste
May 6–12, 2016 www.EpochTaste.com
We Deliver ( Ramen Okonomiyaki ( Obento-box ( Japanese sweets Obanyaki (
(subject to availability)
Winter Special
The Okonomiyaki
We are the only restaurant in the city that delivers Ramen to you!
MOCU-MOCU
Our original “Wafu Dashi”, and MOCU’s original blend of 746 Tenth Ave. (between 50th and 51st Streets) Okonomi-yaki sauce. 212-765-0197 Mocu-Mocu.com
CASUAL DINING CAFÉ & SHOP
Katie Chin (R) with her late mother, Leeann, who was a successful Minneapolis restaurateur.
A Perfect Fusion of East & West
COOKING WITH MOTHER Katie Chin’s Most Cherished Memories
Our take on Southeast Asian inspired dishes, bursting with flavor. A perfect place to bring a date and try one of our boozy bubble teas!
Shangri La 208 7th Ave.
By Annie Wu | Epoch Times Staff
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
CASTILIAN SPANISH CUISINE at el Pote
Hearty, Wholesome Food from Old Spain
Cookbook author and food blogger Katie Chin has many memories of cooking with her late mother, Leeann Chin. She was a successful restaurateur who introduced scores of Minnesotans to traditional Chinese cooking in the 1980s and 1990s, with her eponymous Chinese eatery. In Katie’s latest cookbook, “Everyday Chinese Cookbook: 101 Delicious Recipes From My Mother’s Kitchen,” she relates stories of helping out in her mother’s restaurant and catering business, hosting a PBS cooking series together, and traveling to her mother’s hometown in Guangzhou, China, for a Food Network special.
In 2003, Katie and Leeann hosted a PBS Chinese cooking series called “Double Happiness.”
While cooking together in the kitchen, Leeann often told her daughter stories of hardship during the Japanese invasion, of the immigrant struggle assimilating to life in America, and the challenges of being a wife and mother. “I realized she used cooking as an escape from her many struggles, and that’s where she found joy. Cooking was a kind of alchemy for her. This, and so much more about life, I learned in the kitchen from my mother,” Katie wrote in her cookbook. Katie hopes that the book will help sustain Leeann’s legacy—as a lover of food, a successful businesswoman, and a loving mother. The following are recipes for classic Chinese dishes from “Everyday Chinese Cookbook.”
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
RECIPE GENERAL TSO’S CHICKEN Classic Margherita Pizza
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 Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
Legend has it that this popular sweet and slightly spicy chicken dish was named after a general and statesman from the Qing Dynasty named General Tso Tsung-tang. The reality is that this dish was invented by Chinese chefs who had immigrated to America; it was first introduced to New York City in the ‘70s. Whether or not you choose to believe the legend, everyone can agree that this dish has legendary flavor. In my mother’s delicious recipe, the chicken is flash-fried, resulting in tender, juicy pieces, which are then tossed in an addictive sauce made of soy sauce, rice vinegar, Chinese rice wine, garlic, and ginger. This dish takes a bit more time than a simple stir-fry, but the results are totally worth it.
Preparation Time: 10 minutes Cooking Time: 6 to 7 minutes Serves: 2 as a main dish with rice or 4 as part of a multi-course meal • • • • • •
2 teaspoons Chinese rice wine or sherry 2 teaspoons soy sauce 1 egg, lightly beaten Dash of white pepper 2 tablespoons plus 2 teaspoons all-purpose cornstarch 8 ounces (250 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
For the Sauce • 1 tablespoon dark soy sauce • 1/2 tablespoon rice vinegar or white vinegar • 1 teaspoon Chinese rice wine or sherry • 1/2 tablespoon sugar • 1 1/2 tablespoons chicken stock, homemade or
store-bought 2 teaspoons peeled and minced fresh ginger 1 clove garlic, minced 1 teaspoon all-purpose cornstarch Oil for deep-frying, plus 1 tablespoon for stir-frying 1 clove garlic, minced 4 tablespoons finely chopped green onion (scallion), green and white parts, plus more for garnish • 4 to 6 dried red chilies or chilies de árbol • • • • • •
DIRECTIONS Cook’s Note: You can substitute for dark soy sauce by combining 1 part soy sauce mixed with 2 parts brown sugar. Boil and let cool before using. In a small bowl, mix together the rice wine or sherry, soy sauce, egg, white pepper, and cornstarch. Add the chicken pieces and toss to coat. Mix all sauce ingredients together in a small bowl. Set aside. In a wok or deep skillet, heat 2 to 3 inches (5 to 7.5 cm) of the oil to 350°F (175°C). Fry the chicken pieces (4 to 5 at a time) for about 3 minutes, then transfer to a paper-towel-lined sheet pan. Heat the remaining 1 tablespoon oil over medium-high heat. Add the garlic, green onion, and dried chilies and stir-fry until fragrant, about 1 minute. Stir in the fried chicken and stir-fry for 1 minute more. Pour in the sauce and stir-fry until the chicken pieces are nicely coated, about 1 minute. Dish out and garnish with green onions. Serve immediately with steaming-hot rice. Recipe from “Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen” by Katie Chin (Tuttle Publishing, April 2016)
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May 6–12, 2016 www.EpochTaste.com ALL PHOTOS COURTESY OF TUTTLE PUBLISHING
RECIPE CRISPY FISH WITH GINGER-SCALLION SAUCE My mother always prepared Crispy Fish With Ginger-Scallion Sauce on the day of the Chinese New Year. The Chinese word for fish, “yu,� sounds the same as the word for abundance, so we eat this for good luck and prosperity. When my mother and I made this dish on our PBS show, I talked about this symbolism, as well as that of the lotus root, which represents fertility. My mother’s on-camera response to me was, “You better hurry up,� a not-so subtle way of letting me know she wanted more grandkids, and soon. (I did take her advice—the twins were born a couple of years later!) In this dish, the entire fish is marinated in sesame oil and then flash-fried in a smooth batter, resulting in a supremely tender and flaky fish. Topped with a sizzling ginger-scallion sauce, it’s delicious any time of year.
Authentic Japanese
Preparation Time: 30 minutes Cooking Time: 15 minutes Serves: 4 as part of a multi-course meal
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
For the Ginger-Scallion Sauce • 2 tablespoons oil • 2 teaspoons peeled and minced fresh ginger • 2 cloves garlic, minced • 1/2 cup (125 ml) chicken stock, homemade or store-bought • 4 tablespoons white vinegar • 4 tablespoons soy sauce • 1 tablespoon sugar • 1 finely chopped green onion (scallion)
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:
For the Fish • 1 1/2 pounds (750 g) whole tilapia, catfish, or red snapper, well cleaned • 2 1/8 teaspoons salt, divided • 2 teaspoons peeled and minced fresh ginger • 1/8 teaspoon sugar • 2 teaspoons dark sesame oil • 2 green onions (scallions), cut into 2-inch (5-cm) pieces • 4 tablespoons all-purpose flour • 2 tablespoons all-purpose cornstarch • 1/4 teaspoon baking soda • 4 tablespoons water • 1/2 tablespoon oil • Oil for frying
DIRECTIONS Make the sauce: Heat 2 tablespoons of oil in a small saucepan over medium-high heat. Add the ginger and the garlic and stir-fry for 1 minute. Add the chicken stock, vinegar, soy sauce and sugar and bring to a boil. Remove from the heat and allow to cool.
Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com Make 3 cuts across the fish, almost down to the bone. In a small bowl, combine 2 teaspoons of the salt with the ginger, sugar, and sesame oil and rub the inside and outside of the fish. Marinate for 20 minutes (if longer, cover and refrigerate). Stuff the fish cavity with the green onion pieces and place on a platter. In a small bowl, combine the flour, cornstarch, baking soda, water, oil, and the remaining 1/8 teaspoon salt. Mix into a smooth batter and brush over the fish. Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or pot to 350°F (175°C). Deep-fry the fish for 6 to 7 minutes, then turn it over and fry for another 6 to 7 minutes, or until golden brown. Drain well on a paper-towel-lined sheet pan. Transfer to a platter. Serve with the ginger-scallion sauce on the side. Add the chopped green onions to the sauce just before serving.
JAPANESE STYLE Karaoke Bar & Lounge
Recipe from “Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen� by Katie Chin (Tuttle Publishing, April 2016)
From Salted Caramel to Lychee Colada, Mochi Dons Fun Flavors
For Reservations and Information clubvoa@gmail.com
✴ 3 VIP Karaoke Rooms
249 East 49th St., 2nd Fl. (btw. 2nd & 3rd avenues) CLUBVOA.NYC ALL P
By Channaly Philipp | Epoch Times Staff Mochi lovers who visit Japanese grocery stores for a fix of the ice cream-filled confections usually have their choice limited to a few flavors: matcha, red bean, and little more. Mochidoki, an artisanal mochi ice cream brand that ships nationwide, changes all that. Pastry chef Michael Laiskonis, Mochidoki’s culinary consultant, creates custom flavors that significantly expand what’s on the market currently. For Mother’s Day, think Raspberry White Chocolate mochi with creamy natural raspberry ice cream that have bits of white chocolate for crunch, or a signature Vanilla
A sweet (and adorable) treat for Mother’s Day.
HOTO
S COU
Hours: Mon–Sat 9pm–3am, Fri 9pm–4am, Sun (bar only) 8pm–2am RT E S
Y OF
MOCH
IDOK
I
Chocolate Chip mochi in the shape of hearts, decorated with pink chocolates ($40 plus shipping for the 12-piece set). Other collections include the nostalgia-inducing Americana, with addictive flavors such as the Salted Caramel and Vanilla Chocolate Chip ($10 for four pieces). The classic flavors are there, too, such as matcha and black sesame but far better balanced than run-of-the-mill brands. Other flavors include Lychee Colada, Mandarin Orange Cream, and Mochaccino Chip. Mochidoki is gluten-free and uses all natural ingredients with no artificial sweeteners. For more information, visit mochidoki.com
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
Raspberry White Chocolate mochi.
Salted Caramel mochi.
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May 6–12, 2016 www.EpochTaste.com
ASIAN RESTAURANT LISTINGS UPPER WEST SIDE
Sachi Asian Bistro Thai Featured Dish: Oink Oink Oink Fried Rice 713 2nd Ave. (btw. 38th & 39th streets) 929-256-5167 | sachinyc.com
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
Ruay Thai Restaurant Thai Featured Dishes: Pad Thai; Pad See Yew 625 2nd Ave. (btw. 34th & 35th streets) 212-545-7829 | ruaythai.com
KOREATOWN
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 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 Hell’s Chicken Korean Featured Dish: Korean Fried Chicken 641 10th Ave. (btw. 45th & 46th streets) 212-757-1120 | hellschickennyc.com
Soju Haus Korean 315 5th Ave., 2nd Fl. (btw. 31st & 32nd streets) 212-213-2177 | sojuhaus.com
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
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
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
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
Shochu and Tapas - AYA Japanese 247 E. 50th St. (btw. 2nd & 3rd avenues) 212-715-0770 aya-nyc.com
Pasar Malam Southeast Asian Featured specials: Malaysian food and roti station 208 Grand St. (btw. Bedford & Driggs avenues)
WEST VILLAGE
Williamsburg 929-267-4404 | pasarmalamny.com
Spice Market Asian Fusion
QUEENS
Featured Special: $27 for a 3-course lunch prix-fixe menu.
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
Lau t
ept
.ms /ta ste win
UP
BROOKLYN
W i Din n n at er
MIDTOWN EAST
Surfing at Playa Setenta in Havana.
Malaysian Kitchen USA Malaysian Featured Dish: Hainanese Chicken 21 South End Ave. (btw. W. Thames St. and the Esplanade) | 212-786-1888 malaysiakitchenusa.com
By Channaly Philipp | Epoch Times Staff “Salt & Silver: Travel, Surf, Cook” captures the stories of two German friends who decided to answer the call of the waves and embark on a culinary surf safari across Central and South America. The book, by the very tattooed pair Johannes Riffelmacher and Thomas Kosikowski, is part travelogue, part cookbook, and part surf guide. Packing up their surf boards, photo equipment, and cooking knives, the pair flew from Frankfurt, Germany, to Havana, Cuba, where they promptly ran out of cash. The heart of “Salt & Silver,” and where it is most engaging, is the authors’ interaction with the people they meet along the way. Surfing makes for an almost instant community. In Havana, they ended up meeting with a community of skaters and surfers whose sporting activities put them at risk of constant confrontations with the police. Swimming and surfing are forbidden at the Malecón (boardwalk), though it has the best tubes in all of Cuba (when waves curl up high, they form a tube that you can surf through). Those acts, and skating on the steps of a communist monument, are infractions that can land one in jail. Riffelmacher and Kosikowski’s adventurous
natures have lead them to ignore some sensible advice—for example, a warning against traveling through the Mexican state of Michoacán, known for drug cartel violence. But of course, had they been more cautious, their book might not have been as interesting. There are a number of close calls, none of them fatally dangerous in the end: being stopped at gunpoint by the local militia, an encounter with a tarantula, and more. The authors take readers along for a culinary exploration, not only of classics like tacos and ceviche (and an incredible variety thereof) but also less known dishes, such as “mariscoco,” an emptied out fresh coconut filled with shrimp, coconut meat, and Clamato juice that serves as a hangover remedy; flambéed blood sausage; and Cajita de Cerdo (literally, pork in a box). For the most part, the ingredients are easy to procure with perhaps the exception, as they’ll admit, of a dish of grilled piranhas in a sour jungle fruit sauce. But when the Amazon hands you piranhas, what else are you supposed to do? For those at home, “Salt & Silver” (Andrews McMeel Publishing, $29.99) makes for some exciting armchair traveling and surfing. And if it makes you feel hungry at all, which it should, then you have the recourse of recreating those flavors in your own kitchen.
201
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Taking in the urban landscape in Ecuador.
Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.
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.
The waves at San Pancho in the state of Nayarit, Mexico.
Andrews McMeel Publishing © 2016. All rights reserved. Images excerpted from "Salt & Silver: Travel, Surf, Cook" by Thomas Kosikowski and Johannes Riffelmacher. Used with permission of Andrews McMeel Publishing (www.andrewsmcmeel.com).
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May 6–12, 2016 www.EpochTaste.com ALL PHOTOS COURTESY OF THOMAS KOSIKOWSKI & JOHANNES RIFFELMACHER
Out of cash, authors Thomas Kosikowski (L) and Johannes Riffelmacher catch a free ride in Ecuador. Their mission: finding the next ATM.
A little place with big flavors
' Authentic Thai Restaurant ' Fast Delivery ' Corporate Catering Available
Little Thai Kitchen ' 231 E 53rd St. New York Tel. 212.644.5353 LTKNY.com
SO FRESH!
The authors consider buying a car for their future travel—a 1985 Ford Club Wagon.
60 E. Third St. (between First & Second avenues)
#
ALL NATURAL ORGANIC YOUNG CHICKEN BROTH NO MSG•EVERYTHING HOMEMADE Hinata’s Special
Yuzu Shio Soba
CONCHAS A LA PARRILLA (GRILLED SCALLOPS IN A WHITE WINE-WORCESTERSHIRE SAUCE)
100% VEGAN RAMEN
These grilled scallops are the best. Our friend Luka showed us how he prepares them with a tangy white wine–Worcestershire sauce and then tops them with Parmesan. Say no more.
Healthy Natural
$14.50 Spring Special until end of May
Also Available
Mention EPOCH and Get One FREE Topping
&
OPEN 7 Days M-F 11:30am-11:30pm Sat 12:00pm-11:30pm Sun 4:00pm-11:30pm
Serves: 8, as an appetizer • • • • • • • •
1 clove garlic, minced 1 bunch cilantro, minced 5 ounces dry white wine 2 tablespoons Worcestershire sauce Juice of 1 lime 8 medium scallops in the shells 1 cup (100 g) grated Parmesan Sea salt and freshly ground black pepper
Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Come enjoy cuisine from the most savory region in Mexico...Puebla!
Gliding along the Amazon river.
RECIPE
Authentic & Delicious
HINATA RAMEN
HinataRamen.com 159 East 55th St. (b/w Lex. & 3rd ave) / 212.355.2974
DIRECTIONS Fire up the grill to medium-high.
RECIPE
In a small bowl, combine the garlic, cilantro, white wine, Worcestershire sauce, and lime juice to make the sauce.
CAFE DE OLLA (SPICED MEXICAN COFFEE)
Lay the scallops in their shells side by side on the grill. Pour 1 to 2 tablespoons of the sauce onto each scallop and grill them for 2 1/2 to 3 1/2 minutes per side.
What could be better than a hot, spiced Mexican coffee at dawn just before the day’s first surf session? We highly recommend it. We quickly added this ritual to our standard surf trip repertoire. Even if you’re in the middle of nowhere, heat water on the coals left from the previous night’s campfire and pour it through a bandanna or a piece of cloth instead of a filter. This coffee will give you the perfect start to your day. We know from experience.
Serves: 1 • • • • •
1/4 cup (50 g) brown cane sugar 1 cinnamon stick 5 whole cloves Peel from 1/2 orange 1/4 cup (60 g) coarsely ground coffee
DIRECTIONS In a pot, combine the sugar, cinnamon stick, cloves, orange peel, and 4 cups (1 liter) water, and simmer for 5 minutes. Add the coffee and bring it to a boil. Remove the pot from the heat, cover it, and let the coffee brew for 5 minutes. Pour the coffee through a fine strainer (or a bandanna or piece of cloth). Drink, wax your board, and surf. Recipe from “Salt & Silver: Travel, Surf, Cook� by Johannes Riffelmacher and Thomas Kosikowski (Andrews McMeel Publishing, April 2016)
Remove the scallops from the grill, keeping them in their shells, and sprinkle the cheese over the top. Season them with salt and pepper to taste, let them cool briefly, and serve. Recipe from “Salt & Silver: Travel, Surf, Cook� by Johannes Riffelmacher and Thomas Kosikowski (Andrews McMeel Publishing, April 2016)
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Pizza Suprema was voted the best. *
AS SEEN ON: 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.
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May 6–12, 2016 www.EpochTaste.com ALL PHOTOS BY BENJAMIN CHASTEEN/EPOCH TIMES
Extra-virgin olive oil produced by Nicolina Bruno, on the Bruno family farm in the hills of Salerno.
Deliciously Sponsored
Gerardo Bruno (L) and his brother Giuseppe Bruno at San Pietro restaurant.
Pan-seared paillard of pork rack with balsamic vinegar and a salad of fresh tomatoes, red onion, cucumbers, oregano, and basil.
Spaghetti with fresh tomatoes, peas, and basil.
San Pietro Celebrates the Spirit of Spring in Southern Italy
S
pring in southern Italy heralds the arrival of fresh tomatoes, peas, and basil. At Midtown restaurant San Pietro, a new seasonal prix fixe menu (served only in the patio area) features these ingredients, and more, to showcase the flavors of the region. The menu is also a celebration of the owners’ brother Antonio, whose cooking embraced the culinary traditions of their hometown, Salerno, and the use of fresh, seasonal ingredients. To commemorate Antonio’s dedication to traditional Italian cuisine, the new menu includes some of his favorite recipes, where herbs like oregano, thyme, rosemary and chives are used to flavor dressings and sauces. Offerings include Insalata di
Fagiolini al Limone con Caprino e Mandorle (string bean salad with fresh goat cheese, almond, lemon, and extra virgin olive oil—made at the family farm in Salerno); Bocconcini di Pollo al Pomodoro, Melanzane, e Scamorza (chicken with tomato, eggplant, and scamorza cheese); Linguine alle Vongole con Pomodoro e Rucola (linguini with clams, cherry tomatoes, and arugula); and Insalata di Rape con Burrata e Basilico (beet salad with burrata and basil). Dessert is classic Italian, with the option of tiramisu, chocolate cake, sorbet, or gelato. The menu will change every two weeks, depending on what ingredients are available. $38 for lunch, $48 for dinner.
San Pietro
18 E. 54th St. (between Fifth & Madison avenues) 212-753-9015 sanpietroristorantenyc.com Hours Monday–Saturday Lunch: Noon–3 p.m. Dinner: 5 p.m–10:30 p.m. Closed Sunday
Ready to Break the Rules on Salade Niçoise? Grab a Tomato 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.
By Melissa d’Arabian
RECIPE
Salade niçoise was the first recipe I made when I lived in France, a country that later would become my second home as an adult. But at the time I was 19, spending a semester abroad. A week after my arrival, my French was barely sufficient to order a coffee, let alone get me through my first French cookbook. Despite the language barrier, one thing that that book made clear was that a true salade niçoise never would include tomatoes because of the acid. I stood at a turning point: Would I follow the cookbook’s stern direction (even I understood the author’s tone—the tomato thing was not an “optional” point), or would I include my personal favorite part of every salade niçoise I had ever eaten (dare I even call them that anymore?)? I left out the tomatoes. Nearly 30 years later, I make salade niçoise on a regular basis for my family. It’s what I call a “tray salad,” or a huge salad I make by layering ingredients on a large tray, perfect for serving a crowd. With several family members being vegetarian, I have created a tuna-free version that gets the salty-fishy-brininess from capers and nori seaweed, and the protein from creamy white navy beans. Of course, there is no harm in opening a can of tuna on the side for fish-eaters, but honestly, I don’t even miss it with this filling recipe. By the way, years after studying abroad, I moved back to Paris and married a man whose mom was born and raised in Nice. Guess what? She had never heard of a no-tomato rule, which just goes to show you that recipes, even if written with an authoritative tone, are mere suggestions.
WHITE AND GREEN BEAN SALAD NICOISE Total Time: 25 minutes Serves: 4 For the Dressing • 2 teaspoons Dijon mustard • 2 tablespoons lemon juice • 1 tablespoon red wine vinegar • 1 teaspoon herbes de Provence • 1/4 cup extra-virgin olive oil • Kosher salt and ground black pepper For the Salad • 15 1/2-ounce can white navy beans, rinsed and blotted dry • 2 tablespoons small capers • 1/4 cup briny olives, roughly chopped • 2 teaspoons chopped fresh dill • 5 ounces baby spinach or mixed greens • 4 eggs, hard-boiled, peeled and quartered lengthwise • 8 ounces thin green beans, steamed until crisptender, cooled • 8 small red potatoes, cooked and halved • 1 cup grape tomatoes, halved • 2 scallions, finely chopped • 1 sheet nori, toasted, cooled and crushed • Lemon wedges, to garnish
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
ESANATION 750 9th Avenue # New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 # esanation.com
AP PHOTO/J.M. HIRSCH
Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.
DIRECTIONS In a small bowl, whisk together the mustard, lemon juice, vinegar, and herbs until smooth. Whisk in the olive oil, slowly, creating an emulsion. Add a tablespoon of water if too thick. Season with salt and pepper, then set aside. In another small bowl, mix together the beans with the capers, olives, dill and 1 to 2 tablespoons of the dressing. Set aside. On a platter, spread out the greens. Layer on the eggs, green beans, potatoes, tomatoes, and white beans. Sprinkle with the scallions, drizzle on the dressing and top with the crushed toasted nori. Serve with lemon wedges as garnish. Recipe by Melissa d’Arabian