BENJAMIN CHASTEEN/EPOCH TIMES
D1 January 13–19, 2017 Where to Get
Your Matcha Fix in NYC on D5
www.EpochTaste.com
Sifting matcha powder at Ippodo in Manhattan. Ippodo is a fine tea company based in Kyoto, Japan.
The Art of Matcha
Refreshing matcha drinks from “The Book of Matcha”: Almond and Matcha Frappé (L) and Matcha Coconut Teashake. See D4 for the shake recipe.
The superconcentrated green tea has a storied tradition in Japan, going back to the 12th century
DAVID MUNNS
U
JI, Japan—As I raised the bowl to my lips, I could smell the grassy, vegetal notes in the tea, like walking through a park on a dewy morning. The matcha, made from tea leaves ground into a powder, was expertly prepared by a Japanese tea master.
With calculated steps and careful, graceful movements, she had entered the traditional tea room and ceremoniously cleaned the tea utensils with a handkerchief, before tipping a small amount of matcha powder into the bowl and whisking it into a frothy, emerald-green drink. It was early October, and the day was perfect: warm with an occasional breeze. I had traveled to Uji, an area southeast of the former Japanese capital, Kyoto, to find out why it is renowned for producing some of world’s best-quality green teas.
SHUTTERSTOCK
By Annie Wu | Epoch Times Staff
See Matcha on D3
D2
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January 13–19, 2017 www.EpochTaste.com COURTESY OF HAKKASAN
Hakkasan Rings in Lunar New Year With Cantonese Feast By Annie Wu | Epoch Times Staff The Year of the Rooster will commence on Jan. 28. To celebrate, modern Cantonese restaurant Hakkasan is serving a special Chinese New Year menu through Feb. 11. The meal begins with a platter of roasted chicken, jelly fish, and radish tossed at the table, a traditional dish typically eaten for the New Year celebration. A selection of Hakka steamed dim sum dishes will be served as an appetizer. The feast officially begins with the main dishes, like steamed dover sole (fish a homonym for “abundance” in Cantonese) with pumpkin, shiitake mushrooms, and ham; braised abalone with fat choy (black
FONDUE PARTY AT MURRAY’S CHEESE Cheese shop Murray’s Cheese will be hosting a tasting of different Alpine-style fondue cheeses. Afterwards, attendees will learn how to make a fondue spread. Sparkling and red wine will be provided. $100 per person.
Weekend Pick
Sunday, Jan. 15 1 p.m.–2:30 p.m. Murray’s Cheese 254 Bleecker St. (between Morton & Leroy streets) Eventbrite.com (search “fondue party”)
NEW BRUNCH MENU AT LE COQ RICO The poultry-focused French restaurant Le Coq Rico has a new brunch menu full of chicken and egg dishes, including scrambled eggs with shaved truffles from Vaucluse, France; a poultry burger with caramelized pineapple and pineapple chutney; and Artichokes à la Barigoule with sautéed confit gizzards.
moss) and dried oyster (ingredients whose names sound like the words for “making riches” and “good fortune,” respectively); and salted egg fried rice with spring onions. The menu ends with The Golden Feather, a ginger panna cotta with mandarin orange (a symbol of auspiciousness) and caramelized white chocolate. A Chinese lion dance will provide entertainment and good luck for the coming year. $128 per person. Friday, Jan. 13–Saturday, Feb. 11 Hakkasan 311 W. 43rd St. (between Eighth & Ninth avenues) Hakkasan.com
The Fortune Tale, with roasted chicken, jelly fish, and radish.
ART OF FOOD At this unique dinner event, over 20 chefs from Upper East Side restaurants will serve dishes inspired by works of art curated by Sotheby’s. Participating restaurants and eateries include the American Cut, Crave Fishbar, Jones Wood Foundry, Maya, Sant Ambroeus, and more. The event will be hosted by Food Network’s “Chopped” judge Geoffrey Zakarian and his wife Margaret Zakarian, president of Zakarian Hospitality. $105 to $185 per person. Saturday, Feb. 4 7:30 p.m.–10 p.m. Sotheby’s New York 1334 York Ave. (between East 71st & East 72nd streets) ArtOfFoodNY.com
Le Coq Rico 30 E. 20th St. (between Broadway & Park Avenue South) LeCoqRicoNYC.com
BILL NEUMAN
COURTESY OF LE COQ RICO
CANNOLI-MAKING CLASS AT EGIDIO’S PASTRY SHOP At the 104-year-old Italian pastry shop Egidio’s, you can learn to make cannolis from scratch: making the ricotta cream and the pastry shells, then frying and stuffing them. Finger foods and wine will be provided. $125 per person. Sunday, Jan. 15 1 p.m.–4 p.m. Egidio’s Pastry Shop 622 E. 187th St. (at Hughes Avenue), Little Italy, Bronx Eventbrite.com (search “cannoli”)
Weekend Pick
NEW YORK CITY WINTER WINE FESTIVAL More than 250 wines from wineries in France, Italy, South Africa, New Zealand, Chile, Japan, and more will be available for tasting at the Winter Wine Festival. Savory bites and performances by jazz musicians Brian Simpson and J.J. Sansaverino round out the event. VIP ticket holders can sample exclusive, top-quality bottles. $64 to $235 per person.
Scrambled eggs with shaved truffles.
Last year’s Art of Food event.
BILL NEUMAN
CASSOULET COOK-OFF AT JIMMY’S NO. 43
Saturday, Feb. 4 General admission sessions: 3:30 p.m.–6 p.m., 8 p.m.–10:30 p.m. PlayStation Theater 1515 Broadway (at West 44th Street) NewYorkWineEvents.com COURTESY OF NEW YORK WINE EVENTS
East Village bar Jimmy’s No. 43 is hosting its annual cassoulet cook-off. Attendees can sample more than 10 different cassoulets made by both amateur and professional chefs, then vote on their favorites. $20 per person. Sunday, Jan. 15 Weekend Pick 1 p.m.–4 p.m. Jimmy’s No. 43 43 E. Seventh St. (between Second & Third avenues) JimmysNo43.com
Magnolia Bakery treats on display.
Texas Chain Verts Debuts in NYC
Openings around NYC SIMMER GROUP
Creamline Adds Second Chelsea Location Creamline, a mainstay of Chelsea Market, is expanding to a second location in Chelsea on Jan. 18. The new 18-seat, fast-casual restaurant will offer American classics and all-day breakfast, working in partnership with Ronnybrook Farm Dairy as well as other local purveyors, such as Dickson’s Farmstand Meats. Responsible sourcing is one of the restaurant’s core philosophies. The Chelsea Combo, unique to the new location, will include a burger, fries, and soda, for $15. To celebrate its opening, Creamline will offer complimentary hot chocolates and fried Oreos from Jan. 18 to 19. Visitors can also get vouchers on those dates for BOGO burgers that can be redeemed through April 1.
Local farmers and purveyors are highlighted at Creamline.
Creamline
180 Seventh Ave. (between 20th & 21st streets) Chelsea CreamlineNYC.com
COURTESY OF VERTS
Fast-casual chain Verts Mediterranean Grill opens its first New York City location on Jan. 13. The menu includes pitas, bowls, and salads with high-quality lean meat, vegetables, and sauces made from scratch, like fiery Hot Harissa and Spicy Cilantro. On opening day, the first 200 guests will receive a free entree in addition to swag bags. Local nonprofit Bike New York will also receive proceeds from the sale of sides and drinks that day. Verts, started by two MBA students at the University of Texas in Austin, was inspired by the Turkish street food in their native Germany. “Coming to the states as students, we were surprised there was really nothing like the traditional European street food we grew up enjoying,” said Michael Heyne, CEO and co-founder of Verts, in a press release. “We saw a need for Mediterranean comfort food in a fast-casual setting and wanted to introduce it to the American consumer using healthy, chef-inspired recipes.” The culinary team is led by chef Brent Mills, formerly of Momofuku Ko. Verts currently has 25 restaurants open and plans to have 200 locations by 2020.
Falafel Salad Bowl (top) and Chicken Pita.
Verts Mediterranean Grill 24 E. 23rd St. (between Broadway & Park Avenue South) Flatiron District EatVerts.com
Compiled by Annie Wu & Channaly Philipp/Epoch Times Staff
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January 13–19, 2017 www.EpochTaste.com PHOTOS 1–4 BY BENJAMIN CHASTEEN/EPOCH TIMES
1
4
2
How to prepare matcha: sift the matcha into a bowl, add hot water, and whisk in an M motion.
3
The Art of Matcha
A trusted source for high-quality matcha is Ippodo, found in Manhattan at 125 E. 39th St., or online, ept.ms/IppodoNY
leaves, ground-up, as opposed to drinking the nutrients The tea master pointed after steeping tea leaves to a calligraphy scroll in water. Its energizing hanging in the ability is so potent that monks in Japan alcove behind me. consumed it to help The characters, them concentrate she said, meant during meditation. “the reflection of the bright autumn To pr o du c e moon in the water.” matcha, the leaves A vase underneath are first steamed to held fall flowers. prevent any oxidaAfter finishing my tion. Then, the stems and veins of the leaves tea—making sure to are removed so that only slurp as an indication the blades are ground into that I had enjoyed it—she DAVID MUNNS instructed me to kneel with my powder, using a stone mill. elbows touching my thighs, so that I could “Matcha is all about the juicy green bits closely examine the tea bowl in my hands. of the leaf. The top leaves of the tea bush are the best,” said Louise Cheadle, co-founder She explained that the bowl was decorated with small figures of field mice because durof Teapigs, a tea purveyor based in the U.K., ing this time of the fall harvest season, they in an email. She and co-founder Nick Kilby recently published a cookbook, “The Book would run around in the rice fields. of Matcha,” full of recipes for incorporatThe spare, austere decor, the tranquility in ing matcha into drinks, savory dishes, and the room, and the ritualistic movements all contributed to a sense of sacredness surrounddesserts. ing this highly choreographed dance: the JapTougher leaves—the ones with more residual anese tea ceremony. It embodied respect for veins—are made into culinary grade matcha nature, generous hospitality, and purity of (for use in cooking), while the “juicy” leaves mind—concepts derived from Zen Buddhism are ground into matcha for drinking. and the monks who developed the aesthetic Global Popularity and principles of the tea ceremony. Matcha is now consumed all over the world. Cheadle has noticed that in Asia, “the focus History of Matcha Food aficionados have taken to matcha, on matcha is more around the umami flahailing its health benefits and vibrant visvor. The focus in the U.S. and Europe is more ual appeal. In Japan, where the art of makaround the health benefits.” ing matcha reached its zenith, it has a stoCheadle gave some helpful tips on how ried history reaching back hundreds of years. to pick out good-quality matcha for makZen Buddhist monk Myoan Eisai first ing and drinking yourself. The color of the brought green tea to Japan in the late 12th matcha hints at its quality: “If it’s bright green rather than yellow (or sludge green), century, upon returning from a pilgrimage then this is a good start. The taste should to China. When Eisai shared the seeds with monk Myoe, the latter spread them to Uji, be sweet and not astringent or bitter.” And where green tea production then flourished. when you touch the powder, it should feel In the 16th century, the monk Sen no Rikyu smooth and not gritty. elevated tea-making into the sophisticated Buyers should get matcha from a trusted ceremony that we now know. purveyor, as some green teas produced in China and processed in Japan has been Uji’s Unique Conditions known to be tainted by contaminants. Nobuhiro Hatsutori, owner of the Hattori tea These days, matcha is also used as an ingrefarm in Uji—a family farm that dates back dient in a variety of food and beverages. 500 years—said the geography and climate Cheadle has seen matcha beer and matcha there is uniquely suited for growing tea: potato chips in her travels around the world. a perpetual fog forms above the Uji River, In Uji, Japan, matcha-flavored treats abound which spreads across the tea fields and gives on the main shopping street: from matcha the leaves moisture. The Uji harvest comes soba noodles to matcha biscuits to matcha only once a year, at the beginning of May, rice dumplings. when the leaves are at their peak quality, If you’re looking to consume the tea for its he said. nutrients, Cheadle suggests eating matchaHatsutori relayed a local legend that said infused foods that are prepared at cool temMyoe showed the locals how to grow the tea peratures, because “heating matcha or cookby riding his horse and telling them to plant ing it above 80 degrees C [176 degrees F] will seeds in the horse’s footprints. impact the composition and, so we believe, But matcha as we know it today did not the health benefits,” she said. exist until the 16th century, when Uji tea proIf you’re looking to experiment with ducers developed a shade-growing method: matcha, see the following recipes from Cheacovering the leaves to block out sunlight, dle and Kilby’s “The Book of Matcha.” They allowing the plant to produce more chlorohave incorporated matcha into the brunch favorite Matcha Eggs Florentine and into phyll and amino acids that contain healthrefreshing drinks, such as the Almond and ful nutrients, while lending a verdant color Matcha Frappé and the Matcha Coconut and umami taste. Teashake. Or for something just a little more decadent, try the Mini Matcha Cheesecakes. Making Matcha Matcha is so full of energy-boosting benefits because you are consuming the whole See recipes on D4
Monks in Japan consumed matcha to help them concentrate during meditation.
DAVID MUNNS
Matcha continued from D1
Freshly picked leaves are ready to be steamed.
SET SAIL TO SAGAPONACK
The shrimp are plump and juicy, the clams have that justbeen-picked out of the ocean brininess, and the scallops boast a lovely sweetness. Many dishes at Sagaponack are perfect vehicles to showcase quality Long Island seafood.
4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226
sagaponacknyc.com
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January 13–19, 2017 www.EpochTaste.com ALL PHOTOS BY DAVID MUNNS
SO FRESH! WE NOW DELIVER!
Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Come enjoy cuisine from the most savory region in Mexico...Puebla! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
A Perfect Fusion of East & West
RECIPE MATCHA EGGS FLORENTINE Servings: 2 This isn’t the most obvious culinary combination, but trust us: It works. It looks impressive, too! For matcha eggs Benedict, simply omit the spinach and top the eggs and hollandaise sauce with thin strips of crispy back bacon.
• • • •
7 ounces (200 grams) baby spinach leaves 2 teaspoons white wine vinegar 4 eggs 2 English muffins, lightly toasted
For the Matcha Hollandaise Sauce • 1 stick (125 grams) butter, diced • 2 egg yolks • 1/2 tablespoon cold water • 1/2 tablespoon lemon juice • 1 teaspoon matcha powder • Salt and freshly ground black pepper, to taste
DIRECTIONS 1. To make the hollandaise sauce: Put the butter, egg yolks, and water in a small saucepan over low heat. Heat very gently, whisking continuously (use an electric one to make it easier) as the butter melts and the sauce starts to thicken. Turn up the heat a touch and keep on whisking until the sauce thickens enough to coat the back of a spoon. Gently stir in the lemon juice, matcha powder, and seasoning to taste.
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.
(btw. 7th & 8th avenues)
2. Remove the saucepan from the heat and then cover with a lid to keep warm.
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
3. Put the spinach in another saucepan, cover with a lid, and place over very low heat for 2 minutes, until the spinach wilts and turns bright green. Drain in a colander and press down with a saucer to squeeze out all the liquid. 4. Heat a large saucepan of water until it’s just simmering and add the wine vinegar. Carefully break the eggs into the saucepan and poach in the gently simmering water for about 4 minutes. When the whites are set and the yolks are still runny, remove with a slotted spoon and drain on paper towels. 5. Place 2 toasted muffin halves on each serving plate and divide the spinach between them. Top each one with a poached egg and pour the hollandaise over the top. Serve immediately.
Authentic Japanese GMO 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
Variations • If you’re in a hurry, top the eggs with store-bought hollandaise sauce and sprinkle with a pinch of vivid green matcha sea salt made by grinding together equal parts matcha powder and coarse sea salt crystals with a mortar and pestle. • Substitute thinly sliced smoked salmon or tuna salad for the spinach.
RECIPE MINI MATCHA CHEESECAKES Makes 4 mini cheesecakes Try using your favorite biscuits to make the base—Oreos (without the filling), graham crackers, or oat biscuits all work particularly well.
• 1 cup (250 grams) cream cheese or farmer’s cheese • 1 teaspoon vanilla extract • 4 tablespoons superfine sugar • 1 tablespoon matcha powder, plus extra for sprinkling • 5 tablespoons warm water • 4 sheets leaf gelatin • 1 1/2 cups (350 milliliters) heavy cream For the Cookie Base • 3 tablespoons butter • 1 tablespoon corn syrup • 5 ounces (150 grams) gingersnaps
DIRECTIONS
Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu
1. To make the cookie base: Melt the butter with the corn syrup in a saucepan over low heat. Pulse the gingersnaps to crumbs in a food processor and stir into the melted butter.
(Sauté meals cooked at the table)
• Dessert
$48/per person
2. Divide the mixture between four large ramekins or four 4-inch (10-centimeter) ring molds placed on a baking sheet lined with baking parchment. Press down firmly with the back of a spoon to level.
A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)
Momokawa 157 East 28th Street | 1466 1st Ave (btwn 76 and 77) (212) 684-7830 | momokawanyc.com
2nd Location
3. In a bowl, beat the cheese with the vanilla and sugar. 4. Stir the matcha powder into the warm water, whisking until well mixed with no lumps.
Pure Peruvian Cuisine Ceviche, Our signature dish
5. Put the gelatin sheets in a dish of cold water and leave to soak for 5 minutes until softened, then remove and squeeze out any excess water.
RECIPE MATCHA COCONUT TEASHAKE Servings: 1 You can make this super-simple teashake with any ice cream you fancy, but our favorite flavors are coconut, vanilla, or ginger. The coconut flakes on top make this even yummier. For the ultimate drink, use white chocolate sprinkles.
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
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• 1/2 cup (100 milliliters) skim milk • 2 to 3 scoops of good-quality coconut ice cream • 1 teaspoon matcha powder • Coconut milk, to thin the consistency, if desired • Coconut flakes (optional)
DIRECTIONS 1. Put the milk and ice cream in a blender and blend together. 2. Add the matcha powder and blend again.
718-224-8505 • 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
3. Depending on how thick you like it, add more coconut milk and blend again until you reach the desired thickness. 4. Pour into a glass, sprinkle with coconut flakes if you wish, drink, and grin!
6. Heat 1/2 cup (100 milliliters) of the cream in a small saucepan over low heat. When it’s warm, remove cream from the heat and stir the gelatin into the cream until it dissolves. 7. Stir the cream mixture into the cheese mixture with the matcha until well mixed. Chill in the fridge for about 10 minutes until it begins to set. 8. Meanwhile, whip the rest of the cream in a mixing bowl until it forms soft peaks. Fold gently into the cheese mixture with a spatula. 9. Divide between the molds or ramekins and smooth the tops with a step-palette knife. Chill in the fridge for at least 4 hours until thoroughly set. 10. Serve in the ramekins or turn the mini cheesecakes out of the molds by gently running a knife around the edge. Decorate by sprinkling with a little matcha powder. Variations • Instead of vanilla extract, flavor the cheesecake with grated lime or lemon zest. • Decorate the tops with chocolate curls or fresh fruit. Reprinted from “The Book of Matcha” by Louise Cheadle and Nick Kilby. Published by Sterling Epicure, an imprint of Sterling Publishing, 2017. Photography by David Munns.
“The Book of Matcha” by Louise Cheadle and Nick Kilby, Sterling Epicure, 2017, $19.95.
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January 13–19, 2017 www.EpochTaste.com
Where to Get Your Matcha Fix in NYC By Annie Wu & Channaly Philipp | Epoch Times Staff
Ippodo Ippodo, founded in 1717 in Kyoto, Japan, is as authentic and high quality as you can get in New York City. The serene shop right by Grand Central Terminal welcomes matcha connoisseurs as well as those who want to try matcha for the first time. Drinks include coffee shop favorites like matcha almond or soy lattes ($4.25), but for a true experience, choose the hot matcha. It comes in a regular version, called usucha (meaning “thin”), or a super concentrated, thick version called “koicha,” with four grams of premium matcha ($5.75)—that is more than twice the dosage in what you would get from an average matcha cuppa. Tins of matcha can be purchased in-store or online. Currently, a special New Year’s matcha, specially balanced in its astringency, umami, and sweetness, is available for purchase.
We, at Hatsuhana, realize that it is rare to find a “no gimmicks, no frills” approach to sushi. Sushi is a conceptually simple cuisine. Ironically, its simplicity also makes it complicated. Hatsuhana salutes the centuries-old methods used by prominent sushi restaurants and chefs in Japan. P H O T O S : E DWA R D D A I
125 E. 39th St. (near Lexington Avenue) ept.ms/IppodoNY
RAINER LESNIEWSKI/SHUTTERSTOCK (MAP); BENJAMIN CHASTEEN/EPOCH TIMES (IPPODO)
Malebranche The Kyoto pastry shop Malebranche has made its “Maru Cha Cha” matcha biscuits available in the United States for the first time. They are made with koicha, a thicker version of matcha that lends a more pronounced tea flavor. The cookies, made of just koicha, rice flour, sesame oil, and cocoa butter, are incredibly crispy and clean-tasting.
Available at Dean & Deluca 560 Broadway (at Prince Street) 1150 Madison Ave. (at East 85th Street)
Available at Brooklyn Fare 200 Schermerhorn St. (between Hoyt & Bond streets), Brooklyn Malebranche.co.jp/maruchacha
COURTESY OF MALEBRANCHE
Obsessive Attention to Detail T
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus exclusively on sushi cuisine.
Nearly four decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like!
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btwn. Madison & Fifth Ave.)
Bibble and Sip This Midtown coffee shop not only has adorable aesthetics, with an alpaca as its mascot, but also makes fluffy cream puffs oozing with smooth matcha-infused cream. $3.50.
Experience the traditional flavors of Spain
253 W. 51st St. (between Broadway & Eighth Avenue) BibbleAndSip.com ANNIE ZHUO/EPOCH TIMES
Soft Swerve The newly opened Soft Swerve in the Lower East Side dispenses matcha soft-serve ice cream that’s lightly sweet and refreshing. $3.95 to $6.25 for plain matcha.
85B Allen St. (between Broome & Grand streets) SoftSwerveNYC.com COURTESY OF SOFT SWERVE
Doughnut Plant The popular doughnut shop is currently making special doughnuts with Japanese ingredients to celebrate 12 years of operating in Tokyo. The matcha cake doughnut is decadent and tastes of matcha in every bite, in the glaze and in the cake. $3.85.
Multiple locations DoughnutPlant.com SAMIRA BOUAOU/EPOCH TIMES
Royce’ Who knows why white chocolate and matcha are such a harmonious pairing? They come together in a melt-in-your-mouth, perfect little package: The Nama Chocolate “Maccha,” made by Japanese confectioner Royce’. $18 for 20 pieces.
Multiple locations and online at: Order.RoyceConfectUSA.com
At Meson Sevilla, we capture some of the more interesting dishes from Spain: from the traditional paella to more elaborate dishes involving carefully selected seafood, beef, pork, and poultry. We have the largest tapas
menu in NYC! Come to taste our wide selection of olives, cheese, and ham, our traditional omelets, our sizzling dishes... And don’t forget to sample our housemade sangria, made with delicious fresh fruit.
Meson Sevilla Restaurant
344 West 46th St. (btw 8th & 9th ave.) mesonsevilla.com 212-262-5890
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Stay Dry in January
With These Nonalcoholic Drinks By Annie Wu | Epoch Times Staff
Dry January can be a real challenge for those who want to cut out drinking entirely. For some fun alternatives to help stave off the craving, here’s a selection of flavorful nonalcoholic drinks that can be enjoyed during any occasion.
Hot and Spicy Hot Ruby’s cranberry-based cider is made from a 45-year-old family recipe. Cinnamon, cloves, pineapple, and lemon juice are fused together for a warm, spicy drink that transports you to a cozy spot in front of the fireplace. Best served hot. $44 for two 32-ounce bottles. DrinkHotRuby.com
COURTESY OF CANNONBOROUGH BEVERAGE COMPANY
$10 per 750-milliliter bottle, or $25 for three. CannonBevCo.com
SAMIRA BOUAOU/EPOCH TIMES
Sorghum and Thyme soothes with a caramel-like flavor. The mix of sorghum syrup (sourced from an award-winning mill), lemon juice, and thyme gives off a delicate herbaceousness, like a sophisticated version of Coke. For a refreshing soda, the floral-scented Raspberry and Mint does the trick, with a touch of tartness from lime juice.
SAMIRA BOUAOU/EPOCH TIMES
Cannonborough Beverage Company, based in Charleston, South Carolina, excels at throwing unexpected ingredients together to create delicious, well-balanced drinks. The Citrumelo and Hops possesses a refined tartness, combining a crossbred citrus fruit (a Duncan grapefruit and a Chinese bitter orange) with Citra hops. Meanwhile, the Grapefruit and Elderflower blends the subtle bitterness of the former with the elegant sweetness of the latter.
COURTESY OF NATRONA BOTTLING CO.
Unlikely Ingredients
Fun Bubbly Pittsburgh-based Natrona Bottling Co. produces a wide range of unique sodas, including a faux champagne called the Bauser Champayno. It resembles a very dry ginger ale, with tiny bubbles that make for easy drinking. All of Natrona’s sodas are carbonated by melting dry ice to produce carbon dioxide, and hence lighter bubbles. Those looking to rekindle memories of childhood should try the Red Ribbon Almond Cream Soda, a smooth, very sweet drink that tastes like a marzipan pastry. And if you need to clear your sinuses, or enjoy spicy stuff, the Jamaica’s Finest Ginger Beer will shock your taste buds (and nose, in a way similar to wasabi), due to the inclusion of ginger root oil. $42 for a 12-pack. NatronaBottlingCompany. com
COURTESY OF POK POK SOM
Fizzy Drinking Vinegars The team behind the popular Thai restaurant Pok Pok also makes a line of drinking vinegars, called Pok Pok Som, that are great to sip on. After mixing with water or club soda, the Cardamom & Tangerine is a refreshing combination, lightly citrusy and fizzy, while Smith Tea & Cranberry is tangy with floral notes, thanks to honeybush tea. $15 per 16-ounce bottle. PokPokSom.com
Restaurants Tally Items for Calorie Rules By Candice Choi How might a bread basket for the table be counted under America’s new calorie posting rules? What about seasonal items, croutons for salads, or pizza that’s cut into squares? Restaurant and grocery chains scrambling to post calorie counts on their menus by spring have peppered the Food and Drug Administration with queries that offer a window—often complex, occasionally comic—into the ingredient riddles they are trying to solve. One example: If a pizza chain gets pepperoni from multiple suppliers, which calorie count should be used? The FDA’s advice: Whichever is fattiest. “You would not be penalized for over-declaring calories versus under-declaring,” the agency responded last March, according to the correspondence obtained through a public records request.
Calorie counts aren’t required for items that are on menus for less than 60 days a year.
A breakfast menu at a McDonald’s restaurant in New York.
Classic Margherita Pizza AP PHOTO/MARK LENNIHAN, FILE
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
Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
WaldysPizza.com
Q: How should the calorie counts be determined? A: The FDA says food sellers need to use a “reasonable basis for determining the calorie information.” Lab analysis is one option, but businesses could also get the information from databases, cookbooks, recipes, manufacturers, nutrition labels, or a combination of those options. Q: What about that bread basket? Or seasonal menus? A: Calorie counts aren’t required for items that are on menus for less than 60 days a year. And in general, restaurants don’t have to cite the calories for items that aren’t listed on menus. So a basket of dinner rolls or the chips and salsa placed on a table as a courtesy would also be exempt, as would any “secret menu” items that have become trendy at places such as Starbucks. Q: A circular pizza is divided into a “party-cut” grid, rather than traditional slices. Can the chain provide an average calorie count, even though the pieces are different sizes? A: Initially, the FDA told a Chicago-based pizza chain it would need to declare calories for the entire pizza, if the pieces weren’t uniform. But Marla Topliff, president of Rosati’s Pizza, said the agency subsequently agreed to allow the chain to post calories for an average piece in a party-cut pie. Topliff said having to list calories for an entire pie would be unfair to party-cut pies, if traditionally cut pies were
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Some cities and states already require restaurant chains to divulge calorie counts. But the federal regulation, set to take effect in May for eateries with 20 or more locations, would make the information more widely available. What’s more, it requires supermarket and convenience store chains to start posting calories for their prepared foods. Whether President-elect Donald Trump and the new Congress try to make any changes to the regulation—passed as part of the health care overhaul—isn’t yet known. The restaurant industry association favors a national standard over a patchwork of local laws, though grocery and convenience store groups are hoping for a delay in enforcement and more flexibility in how they can disclose the calorie counts. For now, the topics addressed by the FDA help illustrate what diners can expect to see on their menus.
listed per slice. “You could see where they would be at a disadvantage,” she said. Q: How should calories be listed for customizable dishes? For instance, a fast-food salad that can come with grilled or fried chicken, a packet of croutons, and various dressing options. A: Giving a range could be OK, with the upper end including the most caloric options (yes, including the croutons). But even as they comply with the regulations, some restaurant operators question how useful a wide span would be. “The value is kind of lost to the consumer, if you’re telling the consumer the range could be 400 to 1,200 calories,” Annica Kreider, a representative for Mellow Mushroom, an Atlantabased pizza chain, said in a phone interview. She was among those who emailed with the FDA. Q: For grocery stores, how should serving sizes be determined at hot food bars where people serve themselves? A: The FDA said utensils such as ladles that can scoop a consistent amount each time can be considered a serving size. With utensils such as tongs, the serving size has to be by weight or a common household measure, such as a half cup. Those serving sizes and corresponding calorie counts would have to be listed near the food, such as on the sneeze guard glass or on a sign. Q: What happens at self-serve drink stations? A: The calorie counts don’t have to be right on the drink nozzles, but should be visible by dispenser. What’s listed should be for filled cups, without ice. The idea is to disclose the maximize number of calories people might guzzle. For fountain drinks filled behind the counter, restaurants can list the calorie count for a cup with ice—as long as the restaurant always puts a standard amount of ice in the cups. Q: Do calorie counts need to be listed on coupons? “The issue of coupons has been a source of some confusion and uncertainty,” a regulatory lawyer wrote. A: Nope. Coupons are generally considered marketing materials that do not require calorie information. From The Associated Press
The Sou ffle Fell In the article “Tapas, Pinchos, Pintxos, and Montaditos,” published on Jan. 6, the location of Spanish Basque country was incorrectly stated; it is in northern Spain. Epoch Times regrets the error.
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January 13–19, 2017 www.EpochTaste.com PHIL MANSFIELD/THE CULINARY INSTITUTE OF AMERICA VIA AP
RECIPE FARRO WITH ROASTED WINTER VEGETABLES
Transfer the squash to a foil-lined baking sheet and place in the oven.
Prep & Cooking Time: 2 hours, 5 minutes (Active: 35 minutes; Inactive: 1 hour, 30 minutes) Servings: 5 For the Roasted Squash • 4 tablespoons olive oil • 1 3/4 cups (about 8 ounces) diced butternut squash • 1 3/4 cups (about 8 ounces) diced acorn squash
This Grain Salad Might Be the Key to Healthier Eating in 2017 By The Culinary Institute of America
I
f you’re anything like the rest of us, you might tend to needlessly overcomplicate your life. You plan an elaborate dinner for a Wednesday night. You schedule a meeting across town at rush hour. With all of the small, daily challenges we face, when it comes to healthy eating, the key to success is making life as uncomplicated as possible, so that choosing the right foods is a piece of, er, fruit. You have likely seen pictures of perfectly neat fridges stacked full of organized containers and healthy weeknight meals ready to throw in a slow cooker. That kind of pre-planning is probably not in the cards for most of us, but it does serve as inspiration for making one or two small changes that can drastically improve the quality of our lives and our lunches. Grain salads, like this recipe for Farro With Roasted Winter Vegetables, might be the key to
healthier eating in the new year. If you’re stuck in a lunch rut—ordering in to the office every day, eating a peanut butter sandwich, or skipping meals altogether—grain salads are an easy way to mix it up. Made with nutritious and hearty whole grains like wheat berries, barley, and quinoa, grain salads are packed full of protein, fiber, and vitamins. When you combine grains with your favorite fruits, vegetables, lean proteins, and nuts, then top them with flavorful vinaigrettes, herbs, and spices, you can eat a different salad every day, with just a small amount of effort. At the beginning of the week, cook a big batch of grains to cool and refrigerate. Each day, add your favorite salad veggies or leftovers to make a satisfying lunch that changes every day of the week. In minutes, you could have a salad of wheat berries, roasted Brussels sprouts, dried cherries, and chopped pecans. And the next day, wheat berries with grilled chicken, roasted red peppers, and balsamic vinaigrette.
For the Farro Bowl • 3 tablespoons olive oil • 3 tablespoons minced onion • 2 cups uncooked farro • 4 cups water • 1 tablespoon oil • 2 cups chopped cabbage • 1/2 cup chopped parsley
Prep & Cooking Time: 5 minutes Servings: 3 • 2 cups unsweetened vanilla almond or coconut milk • 4 ounces soft silken tofu (or substitute protein powder or a few tablespoons of rinsed, cooked white beans) • 1 cup frozen mixed berries • 1/4 medium banana, frozen • 3/4 cup shredded red cabbage, fresh or frozen • 1/2 teaspoon orange zest • 1/4 teaspoon vanilla extract • 1/8 teaspoon almond extract • 2/3 cup ice cubes
Add the onion and cook until the onion has softened and is fragrant, about 2 minutes. Add the farro and cook for about 2 more minutes. Add the water and bring the mixture to a simmer over medium heat. Cover the pan and simmer until the farro is cooked and the water is absorbed, about 25 minutes. While the farro is cooking, heat the oil in a large pan over medium heat. Cook the cabbage until it is softened and browning around the edges, about 5 minutes.
Heat the oven to 450 F.
Serve hot, or refrigerate and serve chilled.
In a medium bowl, toss the butternut squash and acorn squash with the olive oil.
Recipe by The Culinary Institute of America in Hyde Park, N.Y.
If you’re stuck in a lunch rut, grain salads are an easy way to mix it up.
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
Remember, grain salads aren’t just for stuffing your lunch box. Mix your cooked grains with Whole grains are almond butter, a splash of packed full of honey, chopped apples, and protein, fiber, and cinnamon for breakfast-onthe-go. Or use a leftover salad vitamins. to stuff bell peppers, cabbage, or halved acorn squash for a hearty dinner. How’s that for meal prep? Keep in mind that some farro sold in the United States is processed to remove some or all of its tough outer bran for ease of cooking. Labeled as “semi-pearled” or “pearled,” this farro is stripped of its coveted whole grain status, as well as much of its nutrients. Whole grain farro requires a little bit of extra time to prepare; you’ll want to soak it overnight before cooking it, to ensure the perfect chewy texture. From The Associated Press
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CASTILIAN SPANISH CUISINE
at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque
RECIPE PURPLE POWER SMOOTHIE
Meanwhile, in a medium pan, heat the olive oil over medium heat.
DIRECTIONS
(yes!), or avocado—you can reduce the banana to a small slice or two for some body and a hint of sweetness without going overboard. Second, freeze up some greens like spinach, sliced cabbage, or kale. Freezing greens mellows their flavor a bit so you can add them into smoothies for extra nutrition. Next, use frozen mixed berries to satisfy your sweet tooth—they do have some sugar, but also bring fiber and nutrients to the table, so they are a great ingredient overall. Finally, boost your smoothie with some secret ingredients that fool your palate into thinking your food is sweeter than it actually is. Orange zest, cinnamon, almond extract, unsweetened cocoa, pumpkin purée, and coconut oil are all great ways to pump up the flavor of your smoothie without adding extra sweeteners like honey or sugar. This means that tiny bit of banana, mango, or peach will go much further in making your smoothie taste good. MELISSA D’ARABIAN VIA AP
The smoothie has become ubiquitous because it makes healthy eating sound easy and attainable. I’ll admit to you right here: I love smoothies and how they let me throw bunch of things into a blender and then sip my breakfast. The more nutrients I can cram into that cool and creamy treat, the better. Not all smoothies are equal, however. Just because something is a “green smoothie” doesn’t mean that it isn’t loaded with sugar. (Just read the labels of some commerciallyavailable smoothies.) Making your own smoothies at home gives you a lot more control, of course. But even so, if you load up a smoothie with an apple, a banana, some honey, and berries, you could easily be looking at the same amount of sugar as a can of cola, which we would never gulp down at breakfast. Yes, fruit is natural sugar, but it still needs to be consumed mindfully. Here are some tips for reducing the sugar in your morning smoothie. First, get some creamy texture going from something other than the banana. Now, I love bananas, especially frozen ones in smoothies. But if you add some other creamy items to your smoothies—like some tofu, cooked white beans
Making your own smoothies at home gives you a lot more control over sugar levels.
Remove from the oven and set aside.
Transfer the cabbage to a large bowl and mix it with the cooked farro and vegetables. Stir in the parsley.
Some Tips for Reducing the Sugar in Your Morning Smoothie By Melissa d’Arabian
Roast until the squash is cooked and brown around the edges, about 1 hour.
Juicy Lamb Chops
DIRECTIONS Place 1 1/2 cups of the milk and the tofu in the blender and blend until smooth, about 30 seconds. Add the frozen berries, banana, cabbage, orange zest, extracts, and ice cubes. Blend until smooth, about one minute. If you don’t have a high-powered blender, then you may need to stop, stir, and continue blending about halfway through. Once the mixture is well blended, add the remaining 1/2 cup of milk and blend just until all smooth. Pour into 3 glasses and serve. Recipe by Melissa d’Arabian
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January 13–19, 2017 www.EpochTaste.com
In this series, columnist Sibylle Eschapasse interviews some of France’s top chefs, the Maîtres Cuisiniers de France.
Name: Olivier Desaintmartin Hometown: Chauny (Picardy) Age: 55 Restaurants: Zinc and Caribou Café, in Philadelphia
with Olivier Desaintmartin
Years of experience with French cuisine:
39
Maître Cuisinier de France since:
2009
By Sibylle Eschapasse Sibylle Eschapasse: What does it mean to you to be a Maître Cuisinier de France, a most admired title? Olivier Desaintmartin: Being a MCF is like being a pioneer of this French heritage called the classic cuisine. The most rewarding part is to be able to share your knowledge with the next generation.
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.
Ms. Eschapasse: Why did you choose to become a chef? Mr. Desaintmartin: I always cooked alongside my mother. We were a hunting family and we entertained a lot, serving what we hunted. I love cooking and I love remembering flavors that came out of my mom’s kitchen. Ms. Eschapasse: If a close friend were to describe your cooking, what would they say? Mr. Desaintmartin: Simple, tasty, flavorful. Ms. Eschapasse: If you weren’t a chef, what would you be? Mr. Desaintmartin: Geologist or architect. Ms. Eschapasse: Who would you consider to be your greatest culinary influence? Mr. Desaintmartin: Michel Guérard. Ms. Eschapasse: How would you define French cuisine? Mr. Desaintmartin: Fresh, tasty, balanced, flavorful, and, if it’s well done, unforgettable. Ms. Eschapasse: Tell us about the recipe you chose. Mr. Desaintmartin: Skatefish is a French classic. I have had skate on my menu for 25 years. I couldn’t help it.
You can watch Olivier Desaintmartin demonstrate the full recipe on “Celebrity Taste Makers” on Saturday, Jan. 14, at 6 p.m on Pix11. Sibylle Eschapasse is from Paris and lives in New York City. In addition to working at the United Nations, she contributes to various publications and is the host of “Sibylle’s Top French Chefs,” a series being aired on “Celebrity Taste Makers.” She may be reached at Sibylle.Eschapasse@gmail.com
RECIPE SKATEFISH WITH BEAN RAGOUT AND CAPER SAUCE Servings: 4 This is a simple recipe, but all ingredients must be ripe and fresh, and the butter for the sauce must be excellent!
• 1 cup Great Northern beans, soaked overnight • 1 bay leaf • 2 ounces butter, for cooking • 4 Roma tomatoes, diced large • 3 shallots • Salt and black pepper, to taste • 2 tablespoons fresh thyme flowers • 1/4 cup white wine • 3/4 cup heavy cream • 4 skate fillets (can substitute cod or salmon) • Flour, for dredging fillets (white fish only) • 2 tablespoons oil, for frying • 4 tablespoons capers, rinsed and drained • 4 tablespoons thinly sliced Italian parsley • 3 tablespoons high-quality butter (Plugra or farmer’s butter)
In the same pot, heat the cooking butter, then add chopped tomatoes and shallots. Season with salt and pepper, then add the thyme. Cook for 10 minutes, then add beans and wine. Cook for 10 more minutes, then add the cream and cook for 10 more minutes. For the Fish Season the fish with salt and pepper. If using white fish (skate or cod), flour the fillets and tap off excess flour. Heat oil in a frying pan. When hot, sear the fish until golden brown. Flip and sear the other side. When the fish is almost cooked, add the capers. Let them fry gently for 1 minute. Remove fish from pan. Plating the Beans At the same time, reheat the beans. Please note: The sauce should coat each bean, but the mix shouldn’t be dry. Add the parsley and toss until it is well distributed throughout beans. Check seasoning and spoon onto the center of each plate.
DIRECTIONS
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Strain the beans and discard the water.
In the frying pan, heat the high-quality butter until lightly browned. Add the fillets and spoon the butter sauce over them repeatedly to coat and allow the butter to soak in.
For the Beans Boil the soaked beans in salty water (three times the volume of the beans) with the bay leaf until tender, about 45 minutes.
Plating the Fish
A simple, flavorful take on fish.
When the fish is fully cooked, place atop the beans and drizzle with the sauce. Recipe courtesy of Olivier Desaintmartin
COURTESY OF OLIVIER DESAINTMARTIN; OTHER PHOTOS BY MELINDA MARTINEZ/CELEBRITY TASTE MAKERS
Bonjour Chef