THE HYGGE TIMES My Trip to Denmark By Denasia Collins
I remember when I was taught by Chef Kamilla last year, and we spoke about visiting her in Denmark, not knowing it would become a reality so soon! Chef Jonas at Great Northern Food Hall offered me a once in a lifetime opportunity to go to Denmark to compete in a cooking competition representing Denmark. The anxiety eventually caught up to me, I thought, “I’m not Danish, how would I represent Denmark?!”. Being that it would be my first time in Europe, this trip was a big deal for me. But what trumps it is that Chef Jonas put up with my very talkative personality for FIVE days and survived! We spoke about all the places we would visit, the hotdog competition, and much more. In fact, we talked so much we almost missed our flight. Copenhagen is completely different from New York. It was so quiet! Even on a Saturday night, there is absolutely no noise outside on the streets. We visited Denmark like tourists, boat ride on the canal, roamed around shopping strips, tried all kinds of unique foods, enjoyed nice beers in the streets of Copenhagen. Jonas also introduced me to his wife, Sophie, who made the trip twice as fun. The trip wouldn’t have been the same without her. (Continued in next column).
October 2017 Edition
My Trip to Denmark (contd) MeyersFC Represents at the Global Goals World Cup Preparing for the competition was almost By Hannah Kramer as fun as the competition itself. We woke up early, had coffee, and picked herbs on the beach to use for the competition. We also prepped some ingredients in Claus’ eatery, Meyers Spisehus. The competition was huge. Chefs came from all over the world to compete for the hotdog that best represented their country and culture. Even though we didn’t win, we were the crowd’s favorite and we had the longest line so we won in spirit. Chef Jonas and I worked as a team. The thrill of working alongside him was unforgettable. I surprised Chef Kamilla (formerly a Chef at Open Rye of Great Northern Food Hall) at the restaurant she currently works at, Uformel. I said to her, “Remember last year when I said hopefully I’ll see you in Denmark? Well here I am!”. She was so surprised and happy to see me. That was the highlights of my trip.
On Tuesday September 19th, 2017, the women of MeyersUSA came together to form a soccer team to participate in the Global Goals World Cup organized by the United Nations Development Programme. Twenty-four teams participated from around the globe, each playing 3 six-minute games in the preliminaries and representing one of the 17 UN Global Goals. Our team, aptly named I learned so much about Denmark. For MeyersFC, played for Quality Education and one, everybody rides a bike! There are more bikes than cars in Denmark. Being included Julie Bengtsson, Isabel Conroy, in Denmark expanded my knowledge and Hannah Kramer, Anna Mayevska, Christine McGrath, and Angela Wang. They were growth towards being a chef. I gained insightful knowledge towards my career, joined by many members of the MeyersUSA including advice on opening up my own family, who came out to support the team restaurant. I would definitely visit Den- and the cause. Our team played well and mark again and I encourage everyone to held their own, despite not advancing to the finals. I think everyone can agree that it was go! It was an experience I would never a fun and fantastic experience for a worthforget! while cause, and we are looking forward to upping our game next year!
THE HYGGE TIMES A Day in the Life of Rasmus Jonasson
By Nitan Chander
Meet Rasmus Jonasson, our Chef de Cuisine at Rhubarb (MeyersUSA Commissary)! Some of his responsibilities consist of overseeing the daily operations, ensuring our products maintain MeyersUSA quality and recipe-development. Rasmus embraces the “hygge” concept and brings warm and welcoming attitude to the kitchen and his team and creates a family-like environment at our MeyersUSA Commissary. Outside of work, Rasmus keeps himself busy with many hobbies such as trying new foods and wines, skateboarding, creating new music (he has released three hip-hop albums), and exploring body arts (he has over 50 tattoos!). Recently Rasmus was invited to take a trip to China by VICE to try various dishes that many would not dare to try. VICE is a global media channel focusing on investigative journalism and enlightening videos about everything from world news, travel, and art. Some of these dishes included 1,000-year-old egg, stinky tofu, chicken fetus, and a whole duck’s head. Make sure you keep an eye out for VICE’s piece on Rasmus! If you ever have any questions about food, wine, hip-hop albums, or skateboarding, come by Rhubarb and visit Rasmus! Photo to the right is Rasmus celebrating his 1st Place trophy which he recently earned at the Antioch Baptist Church Grill Off 2017. The winning dishes are his Steak Salat – minute steak, romaine lettuce, walnut and soy vignette, goat cheese, and hazelnuts & Vietnamese hotdog – Homemade Vietnamese-inspired sausage, brioche bun, grilled apricots, cilantro, kimchi mayo, and spicy chicharron.
The Season of Cider Featuring Aaron Burr Taconic Cider 2015 By Chad Walsh
Andy and Polly Brennan were amongst the first of our suppliers to taste with us at Agern before we opened (the first time) because of the simple fact that almost no one is producing cider like them, and their narrative is integral to understanding their products. Although they were Brooklyn-based for many years, they moved up to Wurstboro, in Sullivan County, with the singular idea to make cider and to preserve the old apple trees of the region. Years ago, Andy, who was in Maryland for work, witnessed the destruction of a cider orchard to clear land for a housing development. The ghosts of the trees remain with him.
October 2017 Edition
The Season of Cider Featuring Aaron Burr Taconic Cider 2015 (contd) On a trip back from New York City, when they were delivering their own cider from the back of their station wagon, they got stuck in traffic on the Bronx River Parkway. Spotting some apple trees on a ridge in the distance, and having no reason to rush back to Wurstboro, Andy pulled over to explore. Several hours later, and now alongside the Taconic, Andy had collected enough small apples to produce a single tank of cider, which he named Taconic.
Like all of his single-area releases, it is fermented without the addition of commercial yeast, and is naturally sparkling. Hazy, because it is never Although he has planted a small filtered, it is fresh and bright, with a orchard, the farm’s original lease was surprisingly tannic bite that makes it signed by the former Vice President compelling with hearty autumnal fare. and namesake of the cidery. Most of The 2015’s are really coming in to their his apples are foraged, with permisown, and it is unlikely that he will ever sion, from feral apple trees growing in produce it again (he made none in ’16). the area. The Brennans don’t produce cider to style, but rather, like an old- Quote of the Month world winery, in the spirit of terroir, By Mary Lou Retton with each bottling comes from a Selected by specific area.
Natha Tungwongsakul
(continued in next column)
“Each of us has a fire in our hearts for something. It’s our goal in life to find it and keep it lit.” I know exactly what I like and enjoy doing; I know my passion really well, but sometimes, many responsibilities keep me so occupied that I tend to lose interest in the projects I have started. This quote is a friendly reminder and it helps me gravitate back to what contributes to an achievement in this life of mine. It keeps me satisfied, sticking with the path and playing my current roles -- a barista, a design student, and a traveler.
THE HYGGE TIMES Anti Pumpkin Spice Latte Takes the Stage! By Omar Maagaard
The reason for creating this drink was simple… make a fall drink other than a Pumpkin Spice Latte!!! I wanted to make sure that we’re still keeping in tune with what matters, the coffee. Coincidentally, this honey is produced by bees collecting their pollen from coffee trees, giving the honey a more acidic and floral nuance, like the flavors of coffee cherries.
To make 1 quart Bring 2 ½ Cups of water to a boil. Once it’s boiled, pour it over 13.5 oz of Coffee Blossom Honey. Add a little over a teaspoon of Szechuan Pepper and the zest of half of a lemon. Stir and leave for 4-5 days to ferment in a room temperature environment. Strain the pepper and lemon, and put in the refrigerator immediately to stop the fermentation process. Yes, it’s possible to over ferment. When you’re ready, just add 50 grams (or 10 teaspoons) of the fermented honey to 2/3 Cup of steamed or warmed milk for every 8 oz of coffee. Enjoy!
“The Cook’s Nook” The Ball Blue Book of Preserving
By Ashley Sinon
October 2017 Edition
Recipe of the Month Flourless Chocolate Tart
By Patrick Lacey
This recipe is an excellent way to satisfy any sweet tooth! The tart is baked in a water bath at 350 degrees for 45 minutes or until the center is no longer runny in a pan coated with butter, sugar, and cocoa powder. • 8 Eggs (Room Temperature) • 16oz Chocolate (Preferably dark) • 14oz Butter • 1 cup of sugar • Quarter cup Cocoa Powder
How better to spend a cool fall afternoon than picking fresh apples amongst colorful leaves followed by cooking up some delicious applesauce? Why canning that tasty coulis for future scrumptious meals of course! Summer and its fruits are fading fast as fall favorites burst onto the scene; the only solution is procuring those last vestiges of summer, as well as the first I’m an inspiring butcher originally from autumn crop, to preserve for the upcoming Stockbridge, Massachusetts, who moved to winter. The Ball Blue Book of Preserving New York City nine months ago. I went to is just the book to teach you how! Easy to Johnson & Wales University in Providence, follow step-by-step illustrated directions Rhode Island where I graduated with a make canning a charm, especially with Bachelor’s in Food Service Management. the complete equipment lists handy. From In my spare time, I enjoy reading genres jams and jellies to prepared foods and such as science fiction, autobiographies, meats, if you can name it, there’s a way and cookbooks. I also enjoy activities such to can it! Learn as much as you like with as biking, hiking, and brewing beers. I have interesting chapters on: the differences of brewed pale ales and a couple of IPAs. My high and low acid foods, dehydrating and next venture is brewing a stout! freezing, and how bacteria break down foods not preserved. There is also a very helpful section on problem solving just in case you find air bubbles in your spreads or a few shriveled pickles pop up. So have fun cooking up a storm and saving it too with the Ball Blue Book of Preserving.
THE HYGGE TIMES
October 2017 Edition
Work Anniversaries
Birthdays Name
Location
Date Name
Andersen, Magnus Lin, Lillian Defiesta, Leo Geryl A Derian, Elias Dent-Beckett, Justin Sousa, Anthony Gonzalez, Felix Reid, Akilah Marks, Kelly Harvey, Damian Collins, Denasia B Spano, Danielle Nicole Newsum, Supatchaya S Munoz, Marcos Haverly, Rina Kramer, Hannah Cole, Lexus Tepi Hernandez, Ruben Barry, Renisha Tochimani, Rosa Maria Crosson, Rhonda Massano, Erin Sinon, Ashley Rose Ekanayake, Dhanushka Mitchell, Dana M Pura, Jenny Scollo, Kevin
MeyersUSA MeyersUSA GNFH GNFH GNFH Norman Norman GNFH Meyers Bageri GNFH GNFH GNFH Agern GNFH Norman MeyersUSA GNFH Rhubarb GNFH GNFH MeyersUSA MeyersUSA Agern GNFH GNFH MeyersUSA MeyersUSA
1-Oct 3-Oct 4-Oct 4-Oct 8-Oct 9-Oct 11-Oct 11-Oct 13-Oct 15-Oct 16-Oct 18-Oct 19-Oct 20-Oct 21-Oct 21-Oct 22-Oct 22-Oct 23-Oct 23-Oct 25-Oct 26-Oct 27-Oct 28-Oct 28-Oct 28-Oct 28-Oct
Jonasson, Rasmus L Diaz, Maritza Baker, Casey Derian, Elias Whitcomb, Andrew Osorio Gonzalez, Jose Punzalan, Zairus E Coursey, Charles T Johnson, Jacques Hernandez Del Orbe, Bryan A Kinsler, William Tungwongsakul, Natha Porpiglia, Nicholas
Location Rhubarb MeyersUSA Agern GNFH Norman Rhubarb Agern Meyers Bageri Meyers Bageri GNFH GNFH GNFH Norman
Date 3-Oct 5-Oct 13-Oct 14-Oct 17-Oct 19-Oct 19-Oct 20-Oct 26-Oct 27-Oct 27-Oct 27-Oct 31-Oct
Hygge Times Editorial Board Claus Meyer Publisher, Chairman Angela Wang Executive V.P., Talent and Inclusion Hannah Kramer Executive V.P., Editorial Committee Jenny Pura Editorial Page Editor Ashley Sinon Journalist Nitan Chander Contributor Erin Massano Contributor Chad Walsh Contributor Patrick Lacey Contributor Omar Maagaard Contributor Natha Tungwongsakul Contributor Not ready to commit to the Committee? Come meet us anyway at Almanak (GNFH) on 10/5 @ 3:30pm
HR Hours October 2017