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May 15 - May 27, 2013
Tribeca chefs talk about food for customers, you are already professional.
Jung Sik Yim, Chef
al driven white wine such as Greece’s Assyrtiko that we have by the glass at Jungsik. As for other dishes, I’d like to recommend choosing an appetizer, seafood, meat and dessert along with this rice dish to complete a five course menu. This dish will be served on its own.
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Last meal? This is really hard to narrow down, as I love so many different foods, but whatever it was I’d want to eat it in the company of 8-10 great friends and have copious amounts of nice wine.
Masaharu Morimoto, Chef
Cooking injury? During an Iron Chef show, I cut a finger with crab’s spine. That was my worst cooking injury.
Who taught you to cook? My mother has taught be how to cook. I learned how to make kimchi jjigae (kimchi stew) from her.
Last meal? Delicious Japanese cooked white rice and Morimoto Junmai sake.
Luis Nieto, Chef
Favorite food growing up? My favorite foods include kimchi, raw fish and seaweed. Too many to list, but those three have to be on the top five. Splurge utensil? A solid sauté pan. Don’t get thin, cheap ones or non-stick coated one.
Jungsik 2 Harrison St. 212-219-0900 jungsik.kr
Tribeca Canvas 313 Church St. 917-720-2845 tribecacanvasnyc.com Dish served? Hamachi Taco, which is yellowtail sashimi with guacamole and yuzu kosho (Japanese spicy condiment, made from Yuzu, Japanese citrus) in Mexican Taco. This is one of my typical “global” dishes. Beverage/dish pairing? My private label sake, the Daiginjo with its smooth body and hints of star anise would compliment nicely with the Hamachi and crispy gyoza skin.
The Palm 206 West St. 646-395-6393 www.thepalm.com/Tribeca Dish served? We are serving a Philly Cheese Steak on pretzel bread because we wanted to offer something new, similar to our new lunch menu Philly Cheese Steak, and give the Taste of Tribeca a new, fun dish from The Palm. Beverage/dish pairing? I’m a personal lover of Kamen and Trefethen, which go great with this type of meat dish.
Who taught you to cook? I have never thought somebody taught me to cook. I learned by myself by exposing myself to various types of cuisine.
Who taught you to cook? I learned from my father who is a chef as well, I remember the first French onion soup we made together, I was probably 10.
Favorite food growing up? Nothing in particular. When I was a kid, Japan was in the difficult time right after the World War II. I was poor and always hungry. That’s why everything I ate tasted delicious for me. There was not enough food variety to choose from. I sometimes even ate sugar as a snack.
Favorite food growing up? We had these corn biscuits that were dipped in hot chocolate called “bizcochos,” they were to die for!
Splurge utensil? It is depends on the chef. If the chef has some experience, I would recommend he splurge on knives. But if the chef is young without much experience, he/she should rather spend time and money to gain experiences, whether eating good food, trying out different cooking styles, learning various cooking techniques, etc. Common mistake? Thinking “amateur” is a big mistake. If you are a chef, which means you are cooking
Splurge utensil? A tasting spoon, new chefs should focus on and always taste what their cooks are putting in front of them. Common mistake? Under ordering and understaffing. Cooking injury? Slicing off my finger nail on a cook-off event right after 9/11. Last meal? I would ask my mom to cook me her rice and chicken stew served with the fresh fruit shakes she used to do for us growing up.
Dish served? Miyeok. It is considered a birthday meal in Korea consisting of miyeok (seaweed) soup, rice and kimchi. I’d like to represent a traditional Korean dish in an unconventional way. Beverage/dish pairing? I’d ask the sommelier to pair a light, miner-
Common mistake? They always over-prepare and over-serve food. I don’t believe in waste. Cooking injury? None! Last meal? Fried chicken with draft beer. Continued on page 24
A tremendous dining experience. Tim at the lead with Frankie and Dino covering your every need is a formidable team. Johnny at the bar makes it feel like you just walked into your very living room. The people make the experience.
Daniel C., Ashburn, VA Yelp.com