ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 January 20–26, 2017
Gabriel’s 25 Years of Hospitality on D3
Salmon with a potato purée infused with olive oil, and topped with Kalamata olive vinaigrette.
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A cup of Greek mountain tea.
Tsounati, throumbolia, and chondrolia olives—all varieties from Crete.
Horiatiki salata, or village salad, includes tomatoes, vegetables, olive oil, olives, and oregano.
Cretan barley rusks (dakos) with tomato and feta, topped with a Cretan olive medley, olive oil, and oregano.
Trahana (xinohondros), made with Greek wheat and fermented milk, with olive oil, feta, and oregano.
Ancient Superfoods In Crete, the knowledge of superfoods has been passed down for millennia. Chef Maria Loi offers a guide to some of the healthiest foods in the world.
A feast of dishes featuring superfoods from Crete at Loi Estiatorio in Midtown Manhattan.
By Channaly Philipp | Epoch Times Staff
S
uperfoods are a Greek affair,” said chef Maria Loi. “It started from ancient [times]. … If you go out there, near the sea or in the mountains, you just find superfoods in Greece.” The corporate executive chef and owner of Loi Estiatorio in Midtown Manhattan, and author of “The Greek Diet,” is fond of telling a story about the horses in Alexander the Great’s army. “A group of soldiers were confronted with the unfortunate job of releasing old, useless, unhealthy horses into the wild to die,” she said. “The horses ran into the distance, never to be seen again … but then they returned! And, not only did they return ‘from the dead,’ they came back with their coats bright and shiny as ever, because they fed off a natural patch of sea buckthorn berries and rejuvenated their vitality.”
Maria Loi juggles mastic products (mastiha in Greek). “Mastiha … has an incredibly unique flavor profile, and lends an element of earthiness and a touch of sweetness to whatever you use it in. I love that it’s both a medicine and a specialty ingredient,” she says.
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Italian fare at Lincoln Ristorante near Lincoln Center.
Dishes at French Louie, a French-American restaurant in Brooklyn.
NYC Restaurant Week Returns This Winter
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By Annie Wu | Epoch Times Staff
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YC Restaurant Week has returned for the 2017 winter season. More than 375 restaurants are participating this year, spanning Manhattan, the Bronx, Brooklyn, and Queens. All offer three-course lunch and dinner meals for $29 and $42, respectively. Some new additions this year include the Philly-import High Street on Hudson, serving dishes like Mafaldine Pasta with duck ragù and fennel pollen; chef David Burke’s Tavern62, with lunch options like pastrami salmon with buffalo mozzarella, pome-
La Pecora Bianca’s beets dish. TAGGER YANCEY IV/NYC & COMPANY
BACONFEST AT ZEPPELIN HALL
Weekend Pick
The popular Jersey City beer hall is hosting its annual bacon-filled food festival. For three weeks, executive chef Franco Robazetti will serve 16 different bacon dishes, such as applewood-smoked bacon pot pie, porchetta sandwich with broccoli rabe and sharp provolone, bacon and chorizo chili, chicken and bacon roulade, bacon-wrapped tomahawk ribeye steak, and bacon cotton candy. Through Sunday, Feb. 12 Zeppelin Hall 88 Liberty View Dr. (at Regent Street), Jersey City, N.J. ZeppelinHall.com
granate, and butternut pickles; the Upper East Side’s Maison Hugo, serving takes on French cuisine like jumbo lump crab ravioli in ginger-infused lobster sauce; and chef April Bloomfield’s new taco joint, Salvation Taco, with Mexican dishes like chicken tinga torta. Other participating restaurants with notable chefs include four of Daniel Boulud’s spots (Café Boulud, Bar Boulud, DBGB Kitchen and Bar, and Boulud Sud), Alex Stupak’s Empellón Cocina, Michael Psilakis’s Kefi, Masaharu Morimoto’s Morimoto NY, and Michael White’s Ai Fiori. Reservations are now available.
LEFT BANK LAUNCHES BRUNCH MENU Greenwich Village restaurant Left Bank has launched a weekend brunch. Dishes include the dutch baby pancake, which arrives in a pan and topped with berries, lemon, butter, and maple syrup; the Babushka’s Cheese Omelet with four cheeses; and smoked salmon, whitefish, and poached eggs on potato latkes with hollandaise sauce. Saturdays & Sundays 10 a.m.–4 p.m. Left Bank 117 Perry St. (at Greenwich Street) LeftBankNewYork.com COURTESY OF LEFT BANK
LUNAR NEW YEAR’S EVE AT THE BOWERY HOTEL Lucky Rice, the Asian food festival, returns to celebrate Lunar New Year’s Eve at The Bowery Hotel, with an accent on the auspicious number 8. The party will begin at 8 p.m. with a food reception at eight tasting stations featuring luxurious foods like caviar, toro (fatty tuna), and wagyu beef. At 9:30 p.m., cocktails featuring Asian ingredients will be served from local restaurants and bars like Extra Fancy, Lumos, Macao Trading Co., Maharlika, and Sanatorium. $888 for food reception, $88 for cocktails. Friday, Jan. 27 The Bowery Hotel 335 Bowery (at East Third Street) LuckyRice.com
More than 375 restaurants are offering discounted meals.
Monday, Jan. 23–Friday, Feb. 10 Participating restaurants NYCGo.com/restaurant-week
LUNAR NEW YEAR MENU AT KINGS COUNTY IMPERIAL Modern Chinese restaurant Kings County Imperial in Brooklyn is ringing in the Lunar New Year with a special prix fixe menu. Dishes include Shrimp and Pork Shumai with Russ & Daughters caviar and spicy Chinese mustard; Red Lantern Beef Short Rib with sticky rice cake and tatsoi (Asian greens); and Steamed Seabass With Sizzling Oil, seasoned with scallions, ginger, and sesame oil, served with Chinese mustard greens. $55 per person, including one special Lunar New Year cocktail. Friday, Jan. 27 Kings County Imperial 20 Skillman Ave. (between Union Avenue & Lorimer Street), Brooklyn KingsCoImperial.com
Q TRAIN BURGER AT 5 NAPKIN BURGER Dutch baby pancakes. COURTESY OF LEFT BANK
At 5 Napkin Burger, executive chef Andy D’Amico has created the Q Train Burger to commemorate the opening of the Second Avenue subway. Taking inspiration from the Upper East Side’s days as a German enclave, the burger will feature knockwurst spices, a slice of pastrami, braised sauerkraut, Gruyere cheese, and whole grain mustard, all on a pretzel bun. Through Tuesday, Jan. 31 5 Napkin Burger All locations 5NapkinBurger.com
Weekend Pick
Latkes with apple sauce.
Compiled by Annie Wu/Epoch Times Staff
Taste the beauty of artful Thai cuisine
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LAUNCHING A (212) 888-2899 1122 1st Avenue, New York, NY 10065 www.thenuaa.com
BRAND NEW MENU
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Gabriel’s Celebrating 25 Years of Hospitality I
Easy Elegance When he opened Gabriel’s, Aiello envisioned the restaurant to be “understated, low-key, not flashy”; as a result, it exudes a gentle warmth. Jazzy tunes hum above the din of conversation. A florist is in charge of changing the floral arrangements regularly, while Aiello rotates the painting collection on the walls. With its high ceilings, open layout, and glistening mirrors, Gabriel’s has an easy, comfortable elegance. It’s a restaurant that’s equally suited to playing host to high-powered meetings as it is to romantic rendez-vous. Aiello can count a dozen or so couples who had their first dates at the restaurant and later got engaged there, where they first met. It is no wonder, then, that Valentine’s Day is quite the occasion at the restaurant, when the dining room dons a romantic mantle for the holiday—the tables festooned with heartshaped candy and balloons, lending a festive atmosphere. Even the bread service gets the romantic treatment, with heart-shaped breads. The Valentine’s Day menu follows suit with decadent offerings and plenty of dishes for two, including lobster with truffle butter sauce; yel-
Scottish salmon with a lightly tart Marsala-mustard sauce, butter beans, and rainbow kale.
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Gabriel’s serves comforting Italian dishes in an elegant atmosphere.
Gabriel’s Bar & Restaurant
11 W. 60th St. (between Broadway & Columbus Avenue), Columbus Circle 212-956-4600 GabrielsNYC.com Hours Lunch: Monday–Saturday Noon–3 p.m. Dinner: Monday–Thursday 5 p.m.–11 p.m.
Owner Gabriel Aiello, the friendly face behind Gabriel’s since 1991.
Gelati, made in-house.
Friday & Saturday 5 p.m.–midnight
NYC Restaurant Week Prix Fixe
Closed Sundays
Jan. 23–Feb. 10 3 Courses | $29 Lunch | $42 Dinner Gabriel’s has participated in NYC Restaurant Week since the event first started in 1992. For the special prix fixe menu, Gabriel’s will serve dishes including burrata with vidalia onion jam, marinated tomato, and basil oil; red endive salad with baby arugula, Gorgonzola, and pecans; braised short rib with soft polenta and shaved red cabbage; and anisette cookies with whipped cream.
Gabriel’s sources organic, local produce as much as possible.
Gabriel’s is a dining hot spot for celebrities.
lowfin tuna tartare with tonnato sauce and homemade crostini; and blueberry risotto. The latter, lavishly purple in color, is an embodiment of comfort. The dish, more savory than sweet, has an edge of tartness from the berries. It combines Parmesan, shallots, olive oil, vegetable broth, and blueberries three ways (fresh, dried, and juiced) to create a plate of creamy delight. To cap off dinner, freshly made desserts abound, perfect for sharing: cherry crostata with espresso gelato, rose sorbet, and cherrypistachio gelato, to name a few of the options, all made in-house. The menu changes by season, but some signature dishes are ever present. Spicy Grilled Calamari, for example, is a stimulating combination of smoky-charred from the calamari, tangy-sweet from the reduced 10-year balsamic vinegar, and piquant from the black olives and capers, all on a bed of baby arugula ($18). The pastas are made in-house and perfectly paired with scrumptious sauces. The Penne Bolognese is hearty but not heavy, with herbs, bits of celery, and minced beef clinging to the al dente pasta ($32).
Spicy Grilled Calamari with reduced balsamic vinegar, black olives, and capers.
The Scottish Salmon is winningly paired with a lightly tart Marsala-mustard sauce, as well as butter beans and rainbow kale ($37). The pudding-like Espresso Panna Cotta always makes a lovely ending to a meal, with its light taste of coffee ($14). Cappuccino whipped cream and housemade chocolate-covered espresso beans add extra layers of texture. 25th Anniversary Wine Specials To celebrate the restaurant’s 25th anniversary, special wines are available—ones that were poured when Gabriel’s first opened, including a Fontodi Chianti Classico from Tuscany and a Livio Felluga pinot grigio. Gabriel’s extensive wine list—which won an award for excellence from Wine Spectator magazine—spans many regions of Italy and beyond. The bar also makes classic cocktails, including a famously generous martini, at 10.5 ounces. Aiello is looking forward to a year of celebrating with customers. He will soon be launching a line of red and yellow tomato sauces. But you’ll find him at his happiest when he’s at the restaurant, greeting his guests, waiting to make their day special.
Colorado lamb with truffle honey, spicy scalloped potatoes, and asparagus.
Seared sea scallops with tomato salad, roasted potatoes, and tarragon aioli.
Deliciously Sponsored
n a city with a cutthroat restaurant industry, Gabriel’s, located in the Columbus Circle neighborhood, has accomplished a most remarkable feat: It has thrived for the past 25 years. Since the restaurant opened in 1991, many celebrities and world leaders have passed through its doors. Oprah, Martin Scorsese, Harrison Ford, George W. Bush, and Boris Yeltsin are just some of those who have patronized the restaurant, knowing that a friendly face would care for them and assure them precious privacy. But it’s not just celebrities and big names who feel at home here. Local regulars, too, have made Gabriel’s their refuge because of its incredible hospitality to all diners—famous or not. That renowned hospitality has been the calling of owner Gabriel Aiello, who revels in tending to his guests’ needs. He recalls the first time he became enchanted with the restaurant world. At age 12, he went with his parents to see “The Jungle Book” at Radio City Music Hall, and afterwards they ventured to The Plaza for dinner. “More than the food, the atmosphere there seduced me,” he said. Since then, Aiello developed a passion for serving people. “Making people happy is very generous. Caring about strangers is very generous,” he said. “I was taught this by my parents, and it stuck with me. I love doing it.” He compares his work to that of a comedian trying to make an audience laugh. “I have to pull together a crowd and make them content, happy, and impressed,” he said. At Gabriel’s, the staff addresses regulars by their names, asks about their latest goings on, and attends to every request with care and attention. Aiello recalls a time when a guest ordered a dish that had run out; right away, the staff went out to buy the ingredients.
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A HEALTHY TAKE ON THAI Delicious & unique dishes you can’t find anywhere else, made with authentic spices and preparations. We offer a selection of organic meats and healthful side dishes like brown rice and quinoa.
Ancient Supe In Crete, the knowledge of superfoods has been passed down for millennia. Chef Maria Loi offers a guide to some of the healthiest foods in the world. Superfoods continued from D1
THAIS NEW YORK 1718 2
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There are the restaurants you go to, and
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n 1944, Pasquale Scognamillo, known to all as Patsy, began serving the food-loving public earthy, authentic Neapolitan recipes. Today his son Joe, and grandsons Sal and Frank continue the tradition for their regular longtime local guests, out-of-towners
and the many celebrities who consider Patsy’s Italian Restaurant their Manhattan dining room. Open seven days for lunch and dinner. Also available, pre-fixe luncheon menu noon till 3 p.m. ($35) and pre-theatre menu 3 p.m. till 7 p.m. ($59).
Patsy’s Italian Restaurant @PatsysItalRest @PatsysItalianRestaurant
236 West 56th Street Our Only (212) 247-3491 Location! www.Patsys.com
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 Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)
• Dessert
$48/per person 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
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It didn’t take the soldiers long to get in on the berry action—they too became stronger and (one can only imagine) their hair commercial worthy. In Greek, the word for sea buckthorn berries— an ingredient that’s been popping up here and there around town (in smoothies at the Great Northern Food Hall and in a “tea” at newcomer Coffeemania, for example)—ends in “hippophae,” which means shiny horse. Though “superfood” is a term coined in modern times, for Loi, who grew up in Nafpaktos, Greece, there’s nothing “super” about the concept. “For me, it’s not ‘superfood,’ it’s ordinary food. It’s my everyday food,” she said. Loi grew up in a poor family who worked in tobacco fields. There were no medications at home; instead, natural remedies were very much part of life. When her stomach ached, her father would take the “tear” of a tree— the hardened crystalline resin of the Pistacia lentiscus—and grind it to make a tea for her. “In half an hour, the pain would be gone,” Loi recalled. Her father had to travel throughout Greece, and acquired local knowledge from different parts of the country, but he was always partial to the foods of Crete for being purer and more potent. Through her research, Loi has come to believe that Crete is the very place of origin of the Mediterranean diet. The island, located in the south of Greece, is the site of the Minoan civilization, which flourished from about 2,000 B.C. to 1,500 B.C. It is also known as the birthplace of Zeus, who was born in a cave in central Crete. Zeus is said to have been nourished by the milk of the goat Amaltheia (some sources say it was a nymph) and by honey fed to him by the nymph Melissa (some say it was the honeybees themselves). In “Theogony,” the Greek poet Hesiod mentions that “the strength and glorious limbs of the prince increased quickly.” Though he doesn’t make the direct connection, one could take it to mean that this diet of “milk and honey” was what sped the young god to his destiny. Present-day Crete presents contrasts. Actordirector Christopher Papakaliatis, who was recently in New York to promote his new film “Worlds Apart,” is from Crete. The northern coast of the island, he explained, is cosmopolitan and civilized; the south is “raw” and full of nature. And as for the character of the people, the first thing that comes to mind is their legendary hospitality. Try stopping for directions in a village, and you’ll be invited for a glass of raki, says Papakaliatis. Or, according to Gregory Pappas, the publisher of The Pappas Post website covering Greek news in English, the Cretans might say, “I’ll give you directions, but first come have a bite.” Pappas added, “It’s compared to Texas. … They own guns, they’re very macho. It’s like the wild, wild West in the south.”
Chef Dara Davenport loves olives. “Olives are amazing and versatile! ... I love how distinct types pair better with certain foods, and others are meant to stand on their own, but always, they all complement each other.”
“In some villages, it’s like Sicily; some villages stayed like they were back in the ‘50s,” said Papakaliatis. People raise their own food and also forage. Pappas said, “We go out all the time to gather wild greens that are indigenous to Crete. One is called stamnagathi and is all over the sides of mountain roads, [and] also wild oregano.” Loi’s father always brought back from Crete wild mountain tea, called sideritis or malotira. “It literally means ‘to extract a bad thing,’” said Loi, “because this plant has been used since the ancient times to cure ailments and wounds, like wounds from the iron weapons. ... Even though we had our mountain tea, he was always giving us malotira from Crete.” For her ailing friends, Loi is known to advise they take natural remedies passed down through the generations in her family. Once she advised her lawyer, who was experiencing bronchitis-like symptoms, to take oregano tea. “I said my grandfather used to do that for me. It’s a pinch when you drink it. The next day he called me at 8 a.m. and said, ‘Thank you, you know, I’m not going to get drugs anymore; I’m going to ask you, you’re my new doctor.’” Dara Davenport, the executive chef at Loi Estiatorio, studied biological sciences at Carnegie Mellon prior to her culinary studies at the Institute of Culinary Education. She brings a scientific perspective. She highlights that unlike foods such as kale Horiatiki salata, or pomegranate, which are merely good for or village salad. you, the arsenal of ancient superfoods from Greece, and Crete more specifically, are truly potent. “They have dozens and dozens of qualities that make them legitimately super ... and they build on each other, they work together. You know how you hear if you eat one food with another food, it kicks it up? The same principle applies to these foods if you combine them.” From a culinary perspective, plants and products that developed side by side over millennia also go together extraordinarily well. As for Loi, on a recent afternoon, she called out to the patrons who were leaving her restaurant after lunch. They worked in the pharmaceutical industry. “Make some drugs from superfoods!” she told them. Loi offers a shortlist of a few of the many ancient Greek superfoods, along Cretan barley rusks (dakos) with grated tomato with olive oil and red wine vinegar; a mixture of with the their benefits. feta, yogurt, herbs, and spices; and a Cretan olive medley, olive oil, and oregano.
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erfoods
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Olives from Crete.
Honey “Honey is perhaps the all-time, ultimate superfood, and in fact was considered the ‘food of the gods,’” Loi said. “It has antibacterial, antifungal, antiseptic, antioxidant properties—it never goes bad and is the best possible preservative!” She notes that the pollen and royal jelly, present in raw honey, are what give honey its health benefits, but much of the honey on grocery store shelves has been filtered to remove these, “leaving it a shell of the superfood it could be.” Honey is not only a natural antibiotic but also increases calcium absorption, boosts energy, can be used to treat anemia and as a gentle laxative, and is full of minerals that are critical for blood sugar balance.
Olives and Olive Oil The advent of the olive tree, in ancient Greek mythology, came as a result of a competition between Poseidon, god of the sea and horses, and Athena, goddess of wisdom. Vying to name Greece’s new capital, each gave a useful gift to its citizens. Poseidon gave warhorses and struck his trident into the ground; seawater sprang forth. Athena struck a rock with her spear and an olive tree grew there.
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Barley Rusks (Dakos)
This humble food has its roots as a practical food for men going off to sea or into the fields for weeks at a time. The ancient name for rusks, says Loi, is “dipyritis artos,” or twice-baked bread. With the moisture baked out of them, these rusks could last for weeks and be rehydrated while voyaging by, for example, dipping them into the sea. “Cretan barley rusks are delicious, with their slightly nutty flavor and varying textures (depending on the liquid introduced to them), and moreover, [they are] extremely healthy,” said Loi. Full of dietary fiber, they also help intestinal and liver function.
Cretan barley rusks (dakos) are full of dietary fiber.
The people “knew the olive tree would bring them good health and flavorful food year round, from olives and olive oil. The city declared Athena had won and chose the name of Athens,” said Loi. Much has been said of the benefits of olive oil: from lowering blood pressure and cholesterol, to providing healthy fats, to improving brain health. It is chock full of antioxidants; Greek olive oil in particular, Loi pointed out, has more polyphenols than any other European olive oil. As for whole olives themselves, they are a good source of iron and vitamin A and help increase serotonin levels. They also aid in weight loss and maintaining gastrointestinal health. “They are full of all the same vitamins, nutrients, and benefits that olive oil is known for, and come in a delicious bite-sized treat,” Loi said.
WE’RE MORE THAN MEATS THE PLATE MIDTOWN 551 Fifth Avenue 212.972.3315
WORLD TRADE CENTER 136 Washington Street 212.608.0171
HACKENSACK One Riverside Square 201.487.1303
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Mountain Tea
(Sideritis, Malotira) Malotira, Loi notes, is the mountain tea specific to Crete. Rich in iron, flavonoids, and antioxidants, it has been used to treat wounds since ancient times, reduces inflammation in the gastrointestinal tract, and is great during the cold season. It boosts immunity, reduces fevers, has calming properties, and has been used as a sleep aid.
The discovery of sea buckthorn’s benefits dates back millennia.
Sea Buckthorn (Hippophae)
The discovery of sea buckthorn berries might have been a happy accident. Containing over 60 antioxidants, healthy fatty acids, and at least 20 minerals, the berries are known to treat gastrointestinal disorders including ulcers, improve the look of skin and hair, improve sight and mental clarity, slow the aging process, and contribute to proper brain and nervous system functioning.
• Fine dining experience inspired by the distinctive culinary-rich regions of Spain.
Vasilopita, a cake made with mastiha.
• Top-quality ingredients expanding on the rich, healthy profiles of the Mediterranean diet.
Mastic (Mastiha) Produced on the island of Chios, mastic resin is used in a variety of ways: not only in toothpaste and chewing gum (as it’s known to be good for dental health) but also in foods as a flavoring agent, much as vanilla might be used in baked goods, or sweetened and mixed with cold water for a refreshing drink in the summer. “The first-century Greek physician Pedanius Dioscorides mentions the healing properties of mastic in his book ‘De Materia Medica,’” said Loi. “Hippocrates wrote that mastic is good for the prevention of digestive problems and colds, and Galenus suggested that mastic was useful for bronchitis and for improving the condition of the blood.” It’s also known to be good for improving digestion, lowering cholesterol, and preventing glaucoma.
Redefining Traditional Spanish Cuisine • Seasonal menu reflecting the bounty of fresh, local ingredients. • Exciting selection of Spanish wines, cavas, and cocktails.
Trahana
(Xinohondros) Trahana is made from a dehydrated mixture of wheat and fermented cow’s, sheep’s, or goat’s milk (or buttermilk or yogurt). Prescribed by Hippocrates for intestinal problems, it is rich in carbohydrates, high in fiber, and full of lactobacilli from the sour milk— making it beneficial for the digestive tract. It also contains protein, magnesium, iron, phosphorus, and calcium in a form the body can easily absorb.
246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
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January 20–26, 2017 www.EpochTaste.com TOP PHOTO & PHOTO IN CIRCLE COURTESY OF JACADA TRAVEL
BESPOKE LUXURY DINING
Exploring the Luxury of Bespoke Travel
Here are a few sample activities that Jacada Travel offers, involving dining in superb surroundings.
Private Dining at the Angkor Wat Temples, Cambodia At Angkor Wat, you can experience a locally sourced, five-star menu at one of many temples, attended by a butler and a violinist, or traditional Cambodian musicians, if you prefer. It’s a way to experience the temples in total privacy—a real luxury given how crowded the temple complex can be during the daytime. COURTESY OF JACADA TRAVEL
At night, the Angkor Wat temples seem magical.
(Top) Away from the crowds in Iceland. (Right) Voyaging through Southeast Asia.
Dinner With Michelangelo’s ‘David,’ Italy Book Florence’s Galleria dell’Accademia for a private VIP dinner party, and dine at the feet of Michelangelo’s “David.” After dinner, explore the museum and its legendary artwork at your own leisure.
with Alex Malcolm, managing director and founder of Jacada Travel
Fire and Ice Dinner in a Volcano or Glacier Tunnel, Iceland
By Channaly Philipp | Epoch Times Staff
“More and more that travelers want to go above and beyond the ‘norm’ when it comes to luxury travel,” says Malcolm.
GOMIXER/SHUTTERSTOCK (PLANE)
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Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
A Perfect Fusion of East & West
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!
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Take a helicopter from your lodge (so exclusive it has no name) to Thrihnukagigur, a dormant volcano. Champagne and canapés await in the magma chamber of the crater. The acoustics are so good they make for a perfect opera performance as you enjoy your Champagne. When you’re done, head back to the lodge for a hot springs soak. A dinner in an ice tunnel of a glacier can also be arranged if you prefer an icier backdrop.
Epoch Times: What are some of the most memorable (and let’s be honest, outrageously fun) experiences you have arranged for your clients? Mr. Malcolm: We recently arranged for one of our VIP travelers to tour Europe with a major concert in each city, including Beyoncé in London, Coldplay and Rihanna in Copenhagen, Elton John in Henley, England, and Celine Dion in Paris. We arranged it all at very short notice, so it was a tough one to plan but a lot of fun. In the past, we’ve planned multidestination trips with surprises in each place, which is always exciting. We had a couple who traveled through Latin America, to Antarctica, back up to Europe, and ended their trip in Iceland. In Iceland, we hired them a private jet for northern lights hunting and created a playlist of their favorite music for them to listen to as they hopped from point to point. They saw an amazing aurora display—and as we’d organized a professional photographer to join them, it meant they could just sit back and enjoy the incredible experience while someone else captured the moment. It’s all about making sure people get the most from their travels, and spending those precious few minutes of an aurora sighting fiddling around with your camera settings would be criminal.
Inside the heart of the volcano.
Dinner in House of Navarre Palace With a Descendant of El Cid, Spain Dine in a 33-room castle built by the Knights Templar, in the company of the firstborn son of the Marqués de Legarda, who is a descendant of the legendary chevalier El Cid. Dinner is served on a huge medieval dining table, with antique linens and silver.
Epoch Times: Sometimes your travel experts have to put on their psychologist hat, I imagine. Mr. Malcolm: Yes, we very often have to put on our psychologist hat! Planning trips is a very emotional, stressful experience for many, particularly when it’s a honeymoon or for a special occasion. Empathy is crucial to everything we do, and we treat each trip as if we were planning it for ourselves or one of our family members. That’s why we spend so long talking to our travelers on the phone during the planning stage—we need to know them before we can put together their trip. SAN CAMP, UNCHARTED AFRICA SAFARI CO.
Come enjoy cuisine from the most savory region in Mexico...Puebla!
The luxurious San Camp in Botswana is located at the edge of the Makgadikgadi salt pans of the Kalahari Desert.
gapore. We have an office in Hong Kong— which includes our event space The Explorer Lounge—and we’re opening an office in Singapore too to cater to these clients.
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Epoch Times: What trends in bespoke travel have you been seeing? Mr. Malcolm: We are noticing more and more that travelers want to go above and beyond the “norm” when it comes to luxury travel. They want to do something that none of their friends or colleagues have done and are always seeking the most exclusive experience. Sometimes this means forgoing luxuries—for instance, Ethiopia is becoming increasingly popular. The accommodation options there are not the same as you might find in Kenya, for example, but the “luxury” is the experience of visiting a country that relatively few others have seen before. Adventure is now a major part of what people look to get out of their holidays. In terms of where our travelers are from, our biggest booming market is Asia, specifically Hong Kong, China, Indonesia, and Sin-
COURTESY OF JACADA TRAVEL
Epoch Times: Why do your clients seek out a bespoke travel experience? Alex Malcolm: Our travelers don’t just want a “one size fits all” tour—they’re looking for something that is tailored to their preferences and personalities. These are people who are used to the best service in all aspects of their life, and their holiday is no different. They’re also usually in high-powered positions with little time off, so it’s important to make sure every part of their trip is exactly what they want.
Epoch Times: Here’s a hypothetical example. If I were looking for a digital detox by myself, with some beautiful scenery and great food, where would you send me? Or what questions would you ask me to determine where to send me? Mr. Malcolm: First of all, we would ask you what kind of traveling you like to do or what you’ve done in the past. Are you active? Is the level of luxury the most important thing to you, or is it the destination? Do you like wildlife, culture, or hiking? It helps to get a feeling for what you’re looking to get away from, as well. For example, one of our travelers recently asked us to help him take some time out from his busy New York lifestyle. We planned a trip to Patagonia and included some treks that went off the beaten path, so he didn’t see another soul for the whole day. It was exactly what he needed. For many, I think a safari is the ultimate digital detox. Many camps in Botswana are incredibly luxurious (with fantastic food—safaris involve a lot of eating!), but either due to their remoteness or sometimes deliberately, they often don’t have Wi-Fi. There’s no option but to disconnect and “reconnect” with your surroundings—and what a place to suddenly look up and pay attention! A Botswana safari in the Okavango Delta affords sublime scenery along the waterways and amazing wildlife sightings, from wild dog hunts to elephants splashing around in the river. Tours start around $4,500 per person and average $8,000 to $9,000 per person. For more information, see JacadaTravel.com
D7
@EpochTaste
January 20–26, 2017 www.EpochTaste.com Openings around NYC COURTESY OF THE SQUEEZE
A New Sandwich Shop Comes to Union Square Area Melt Shop founder Spencer Rubin has opened a new made-to-order sandwich shop, Make Sandwich, located near Union Square. “Make stemmed from a conversation about extending Melt Shop’s menu offerings,” said Rubin in a press release. “We kept coming up with these out-there ideas of what could be sandwiched between two slices of bread, and next thing you know, we’re coming up with an entirely new restaurant idea.” The culinary director is Josh Sharkey (of Bark Hot Dogs), who also worked under chefs Gray Kunz, David Bouley, and Floyd Cardoz. The menu runs the gamut from steak sandwiches to banh mi and tortas, made using ingredients sourced from speciality purveyors such as Golfera Mortadella, Salumeria Biellese Salami, Creekstone Beef, and Pain d’Avignon. The Pork and Pickles, for example is made
Prima Juan’s Mexicana Burger.
The Squeeze Opens City’s First Vegan Burger Bar
J
uice bar The Squeeze has opened a fourth location near New York University, this time with offerings beyond the juices. This spot will offer bowls, burgers, and the city’s first vegan burger bar. Owner Karliin Brooks, who started The Squeeze with a juice truck, went vegan 25 years ago after watching a film about factory farming. With The Squeeze, she wants to “create more awareness about how to eat in a sustainable way,” she said. As for the burger bar, she was inspired by the customization trend in fast-casual restaurants and envisioned a thick, hearty burger—not the grainy-textured vegan burgers she usually found. She instead offers choices like the Prima Juan’s Mexicana Burger, with black beans, coconut “bacon,” avocado, tomatoes, caramelized onions, and chipotle aioli, and The Hello Portobello Burger, a mushroom burger with roasted beets, caramelized onions, and mushroom gravy. Guests can just as easily customize their own, choosing from either a black bean-“bacon” burger, white bean-sweet potato burger, or portobellocrimini burger, as well as different toppings and sauces. Judging from the size of the patties, you’re not likely to go hungry after eating these. Sides include roasted beets, tricolor quinoa, and herbed lentils, among many options. Next month, Brooks will also release a cookbook of vegan and juicing recipes, titled “Squeeze Life.” Open Monday to Friday from 7:30 a.m. and weekends from 8:30 a.m
COURTESY OF THE SQUEEZE
The Squeeze
108 MacDougal St. (between West Third & Bleecker streets) West Village 646-838-9200 TheSqueezeJuice.com
Indian restaurant Simon Indian Palace has opened in Midtown. It’s the first restaurant for entrepreneur Nurul Amin, who has tapped chefs Jalal Bhuiyan (Baluchi’s, Amma), curry specialist Miraj Bhuiyan (Baluchi’s, Curry Kitchen), and tandoor master Shohag Alam (Mahal Kita, Nimbooda) to lead the kitchen. The produce and meats are sourced from the farmers market. Menu items include Masala Crab Cakes, served with a cilantroyogurt sauce; tandoor-fired Rack of Lamb;
A Hearty, Comforting Split Pea Soup
Katie Workman has written two cookbooks focused on easy, familyfriendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” From The Associated Press
SARAH CROWDER VIA AP
• 2 tablespoons olive oil • 4 large leeks, white and light green parts, thinly sliced • Kosher salt and freshly ground pepper to taste • 10 to 12 cups less-sodium chicken stock • 1 (28-ounce) can crushed tomatoes • 1 1/2 cups split peas • 1 cup long-grain rice • 1/2 cup Israeli couscous • 12 to 16 ounces cooked chicken sausage, halved
Lamano
265 W. 20th St. (at Eighth Avenue) Chelsea 212-741-2398 LamanoNYC.com
Chicken Chettinad, a South Indian specialty; and Salmon Steak, seasoned with Indian spices and served with mint rice. Open daily for lunch and dinner.
Simon Indian Palace
230 E. 58th St. (between Second & Third avenues) Midtown 212-826-2519
CASTILIAN SPANISH CUISINE
at el Pote
RECIPE Prep & Cooking Time: 1 hour, 15 minutes Servings: 12 to 14
COURTESY OF LAMANO
Simon Indian Palace a New Addition to Midtown
The new Squeeze location on MacDougal Street.
LEEK, CHICKEN SAUSAGE, AND SPLIT PEA SOUP
135 Fourth Ave. (near East 13th Street) Near Union Square 212-398-2602 MakeSandwich.com
Jorge Guzman of Handshake Hospitality (Ofrenda, Temerario, and The Black Ant) has now opened Lamano, a regional Spanish tapas and wine bar. With only 32 seats, the space is intimate, and the cooking and prep are done in full view of the diners. The menu includes Berenjena (eggplant spread, clover honey, rosemary), Mejillones (mussels escabeche, muscatel grapes, pimenton), and Melocotones (roasted peaches, pine oil, goat cheese mousse, candied pine nuts). Sherry cocktails and wines complement the offerings.
Compiled by Channaly Philipp/Epoch Times Staff
This is the kind of soup that sells itself, hits the spot, and has so much comforting flavor that you instantly feel better about life while eating it. If that’s overstating it, I’m sorry, but my family never can get enough of this. You’ll see that two different starches are called for: rice and Israeli couscous. I love soups with a variety of textures in them. You could use all rice, or all couscous, or any other grain you want to play with, from spelt to farro. Just look at the cooking times of the grain you want to use, and work backward to figure out when to add it so everything will cook evenly. There are lots of flavored chicken sausages on the market these days—I went with the basic Italian-seasoned versions, hot or sweet, but you could try any version that seems compatible with this simple soup. Also, know that soups thicken as they cool, so if you are planning to keep it for a day or two, you might find yourself needing to add some extra water or broth to loosen it up when you reheat it. This is also the kind of soup that is perfect when made ahead; the flavors deepen over a day or two in the fridge.
Make Sandwich
Spanish Tapas and Wine Bar Lamano Opens
COURTESY OF THE SQUEEZE
By Katie Workman
with chile-mustard pork belly, Asian pickles, koji mayo, and cilantro on a ciabatta; the Steak and Salsa Verde combines Creekstone Beef roasted tri-tip, salsa verde, and Tunisian olive oil on a baguette; and the Spinach and Artichoke consists of roasted artichoke, Parmigiano-Reggiano cream, and spinach on a baguette. A make-your-own-sandwich option is also available. Open daily from 11 a.m. to 10 p.m.
lengthwise and sliced • Chopped fresh parsley, for garnish • Toasted pumpkin seeds, for garnish
DIRECTIONS In a very large soup pot or Dutch oven, heat the oil over medium heat. Add the leeks, season with salt and pepper, and sauté until they are wilted, about 8 minutes. Raise the heat to high, add 10 cups of the broth and the crushed tomatoes, and bring to a simmer.
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
Add the split peas, return to a simmer, then lower the heat and simmer partially covered for 30 minutes. Add the rice and simmer another 10 minutes, then add the couscous and sausage and simmer for another 20 minutes, or until the grains and the peas are tender. If the soup seems too thick, add all or part of the remaining 2 cups of broth. Serve hot, with some parsley and pumpkin seeds on top. Recipe by Katie Workman
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
D8
@EpochTaste
January 20–26, 2017 www.EpochTaste.com COURTESY OF GUY REUGE; ALL OTHER PHOTOS BY MELINDA MARTINEZ/CELEBRITY TASTE MAKERS
Bonjour Chef In this series, columnist Sibylle Eschapasse interviews some of France’s top chefs, the Maîtres Cuisiniers de France.
with Chef Guy Reuge
Name: Guy Reuge Hometown: Orléans Age: 55
By Sibylle Eschapasse Sibylle Eschapasse: What does it mean to you to be a Maître Cuisinier de France, a most admired title? Guy Reuge: To be an MCF always has been an honor and a privilege for me. To persevere in a challenging profession that I love, it’s inspiring.
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.
Occupations: Mirabelle (Stony Brook, N.Y.), Sandbar (Cold Spring Harbor, N.Y.), Le Vin (Lake Grove, N.Y.) Years of experience with French cuisine:
50
Maître Cuisinier de France since:
1991
Ms. Eschapasse: Why did you choose to become a chef? Mr. Reuge: I became a chef because of my mother’s cooking and the smells of great food being cooked. I explain all about this journey in my book “A Chef’s Odyssey” (FriesenPress, 2015). Ms. Eschapasse: If a close friend were to describe your cooking, what would they say? Mr. Reuge: Tasty, simple, inspired. Ms. Eschapasse: If you weren’t a chef, what would you be? Mr. Reuge: I would have loved to have been a photo journalist—a very exciting job! Ms. Eschapasse: Who would you consider to be your greatest culinary influence? Mr. Reuge: Frédy Girardet and Alain Chapel. Ms. Eschapasse: How would you define French cuisine? Mr. Reuge: French cuisine is the mother of Western cuisine. Ms. Eschapasse: Of France’s many regional cuisines, which do you prefer to cook and why? Mr. Reuge: I love the region where I grew up, the Loire Valley, and more specifically La Sologne, where cooking always started as wild mushroom hunting, fishing for pike, hunting game and game birds. This region of France also provides beautiful fruits and vegetables, a concerto of amazing products that provide instant inspiration to a chef. Ms. Eschapasse: Tell us more about the recipe you chose. Mr. Reuge: I chose this recipe because it is easy to prepare, it is delicious, and it surprises people in a good way. I made this recipe a complete dish, as opposed to being used only as a gar-
nish. Panisses are a treat from southeastern France. They are made with a chickpea flour batter that is deep-fried. I serve panisses as a snack, and they are one our most requested menu items. Ms. Eschapasse: What’s your advice to people who would like to improve their cooking skills or learn to cook? Mr. Reuge: Keep trying the same dish again and again to perfect it. Develop a feeling for seasoning and do not shy away from creativity. Understand the chemistry of cooking, and watch videos of professional cooking—these are great tools for everyone. You can watch Guy Reuge demonstrate the full recipe on “Celebrity Taste Makers” on Saturday, Jan. 21, 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 PANISSES (CHICKPEA FRIES) WITH HARISSA MAYONNAISE Makes 50 panisses • 4 cups whole milk • 2 cups heavy cream • 1/4 cup sliced shallots • 1 sprig of thyme • Salt and pepper • 3 cups chickpea flour, sifted • Olive oil, for greasing • Vegetable oil, for deep frying • 2 cups mayonnaise, chilled • 1 tablespoon harissa paste or sriracha
DIRECTIONS
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
In a large saucepan, combine the milk, cream, shallots, and thyme, season the mixture with salt and pepper, and bring the liquid to a boil over moderately high heat. Reduce the heat to moderate and simmer the mixture for 5 minutes. Pass the mixture through a sieve into
another saucepan and return the liquid to a boil over moderately high heat. Whisk in the chickpea flour and continue whisking as it thickens, then whisk for another 4 minutes. Transfer the batter to a food processor fitted with a steel blade and process for 2 minutes, or until it is smooth. Grease a 9 by 13 1/2-inch sheet tray with the olive oil and spoon the batter into the tray, spreading it out. Level and smooth the top of the batter with an offset spatula. Chill the batter for 2 hours. When the batter is solid, unmold it by turning the tray onto a cutting board. Cut the batter into 2 1/2-inch lengths that look like thick French fries. In a deep-fryer, heat the vegetable oil to 375 F and fry the pieces in small batches until they are golden. Transfer to paper towels and sprinkle with salt. In a bowl, combine the mayonnaise with the harissa. Serve the panisses with the mayonnaise on the side. Note: The uncooked batter can be stored in a container fitted with a tight lid in the refrigerator for up to 3 days. Recipe courtesy of Guy Reuge