ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 October 7–13, 2016
Amp Up
the Flavor of Fish on D8
www.EpochTaste.com
Blue Potato Chive Fritters.
Roasted Duck Noodle Soup.
Chicken Khao Soi.
The Spicy Margarita.
Drunken Noodles.
Samui
A Thai Gem, Cut From a Different Stone
By Annie Wu | Epoch Times Staff
I
t’s the story of a paradise found and then relinquished to fulfill a lifelong dream. Thai chef A Napadol hoped to make a home on Ko Samui, an idyllic island off the east coast of Thailand that she used to explore when she was young, with only a backpack. Years later, she returned with her husband, and together they lived for four months in this tropical paradise. Until they found they missed New York too much.
See Samui on D2
I want to bring that [island] feeling to Brooklyn, because we’re so stressed out all the time. A Napadol, chef-owner, Samui
The entrance to Samui offers a burst of color.
D2
@EpochTaste
October 7–13, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
(Above) Chef-owner A Napadol with her husband, Hani Al-Bader. (Left) Chicken Khao Soi. Roasted Duck Noodle Soup, fragrant with spices like star anise, cinnamon, and cardamom.
Samui
A Thai Gem, Cut From a Different Stone Samui
Samui continued from D1 And so, they returned to the city to satisfy Napadol’s dream of opening her own Thai restaurant. She would name it after her favorite island. “I want to bring that [island] feeling to Brooklyn, because we’re so stressed out all the time. I want people to feel calm and happy when they walk into my restaurant,” Napadol said. In a previous occupation, Napadol was in the gem business—and it was cutthroat enough to make owning a restaurant seem like an outright vacation. In Samui’s interior design, you can spot geometric shapes and shimmering visual projections that make it stand apart from any other Thai restaurant. No victim to kitschy themes, it blazes its way into exciting design
15 Vanderbilt Ave. Brooklyn 917-909-1032 SamuiBrooklyn.com Hours Dinner: Tuesday–Thursday 5:30 p.m.–10:30 p.m. Friday & Saturday 5:30 p.m.–11:30 p.m. Sunday 5:30 p.m.–10 p.m. Brunch: Saturday & Sunday 11 a.m.–4 p.m.
秋のメニュー
FALL PLATES AT DONGURI A sampling of our fall menu
Appetizer
Assortment of Small Appetizers
Soup
Traditional Clear Soup Ground Winter Melon
Sashimi
Chef’s Selection of Assorted Sashimi
territory. The color scheme is a deep aqua blue; cozy banquettes make up most of the dining room seating, while gem-shaped light fixtures and adornments give the space a chic feel. Meanwhile, Napadol’s husband, producer and remixer Hani AlBader, designed the room’s acoustics to ensure the music doesn’t overpower conversation. At Samui, where Napadol is owner-chef, she delivers Thai classics done cleaner and healthier. Napadol combines the Thai cooking skills she learned from her grandmother with a desire to serve food that’s good for the body. She also tries to source organic ingredients from local farmers markets whenever possible. It’s hard to feel guilty downing the Turmeric Garlic Chicken Wings ($9), for example, knowing that turmeric has anti-inflammatory benefits. The spice is mixed with corn flour, giving the wings an addictive crunch that’s perfect for dipping into a sweet chili sauce. Another appetizer, the Blue Potato Chive Fritters, is made from shredded organic blue potatoes, held together in a loose lattice, mildly seasoned, and paired with a zesty cucumber relish ($9). The Roasted Duck Noodle Soup features a deep, satisfying broth made with a plethora of spices and aromatics like star anise, cinnamon, cardamom, and pickled garlic ($14). But there’s also pandan leaf, known to help lower blood pressure, and cilantro root, which helps cleanse mercury from the body, Napadol said. Fried shallots are sprinkled on top for extra umami. For the short rib Maksamun Curry, Napadol strays from the traditional recipe, which calls for the meat and curry to be cooked together, and instead prepares the meat separately in a pot of spices, simmered for three to four hours to remove any gamey flavor and much
of the fat ($19). Then, she prepares the curry and adds the meat, which soaks up the flavors of cinnamon, cardamom, and star anise. The short rib retains its meaty flavor, without getting drowned out by the creamy curry sauce. Khao soi is traditionally a thick and spicy egg noodle soup prepared with soy sauce and heavy sauces ($13). But Napadol serves her Chicken Khao Soi on a shallow plate, opting to leave just enough broth base to envelop the noodles. The result is a lighter, cleaner khao soi. But for extra heat, just mix in the tangy pickled cabbage served on the side. It complements the sweet notes in the dish beautifully. A sign of an authentic Thai restaurant is a tray of condiments on the side. In Thailand, they’re meant for the diner to add additional flavor according to his or her liking. Samui’s tray contains sugar, chili powder, chili peppers pickled in rice vinegar, and a sauce blend of fish sauce, garlic, and chili. Samui isn’t shy about adding authentic spice. The classic Drunken Noodles dish is made with enough bird’s eye chili to throw a punch to the throat, with a slow-spreading heat that stays faithful to the Thai preference for fiery flavors ($14). To soothe the palate, make sure to get dessert. The Warm Banana Coconut Milk is a traditional dish made with Thai bananas, a purple variety that’s a little tangy ($8). Cooked with palm sugar, pandan leaf, and some salt, the soup is lightly sweet, with a comforting savoriness to it. There’s also the Mango and Sticky Rice Coconut Cream, featuring chewy rice with a pleasant, mellow sweetness and a little crunch from palm sugar ($8). In addition to soaking in coconut milk, the rice is doused with coconut cream just before service. For libations, the cocktails are fun and inventive. The Spicy Margarita is a popular choice, with tequila, jalapeño, pineapple, and lime.
The Turmeric Garlic Chicken Wings are served with a side of sweet chili sauce.
Influences from Napadol’s past occupation in the gem industry can be seen in Samui’s design.
Grilled
Grilled Pompano
Mains
“Miyazaki” Wagyu Steak
Dessert
“Mochi” Ice Cream
Donguri Located on the Upper East Side, the 22-seat intimate Japanese restaurant Donguri offers an extensive menu with items from land and sea. Chef Yamasaki's Omakase (tasting menu) is a must-try.
Chef Yamasaki
RESERVATIONS (212) 737-5656 309 E.83rd Street, New York, NY. (Btw 1st and 2nd Ave)
Chef’s Tasting Kaiseki Menu Always Available, $150
Maksamun Curry, made with short rib.
D3
@EpochTaste
October 7–13, 2016 www.EpochTaste.com Openings around NYC
GABI PORTER
21 Greenpoint At 21 Greenpoint, ingredients are sourced from 150 local purveyors, contributing to a menu that evolves on a daily basis. Chef Sean Telo, who was hired by owners Sydney Silver and Homer Murray, comes from the James Beard-nominated Miller Union in Atlanta, and Extra Fancy in Williamsburg. The menu includes Steak Tartare on Roasted Marrow Bone; Fried Late Summer Eggplant with hot pepper oil and goat’s milk yogurt; and large format dishes like Hudson Valley Foie Fried Rice with linguica sausage, Portuguese allspice, and eggs. Open for dinner Tuesday through Saturday and all day on Sunday, with a series that serves dishes from unused ingredients from the previous week.
Chef Sean Telo.
21 Greenpoint Ave. (at West Street) Greenpoint, Brooklyn 21Greenpoint.com
SET SAIL TO SAGAPONACK
COURTESY OF FARMER & THE FISH
Farmer & the Fish An outpost of the Westchester County restaurant Purdy’s Farmer & the Fish has opened in Gramercy. Co-owner and chef-farmer Michael Kaphan offers a menu that includes an extensive raw bar, and entrees such as Warm Bone Marrow and Lobster Roll, Whole Steamed Montauk Sole, and side dishes such as Sherry-Roasted Turnips. More than three-quarters of the produce comes from their 5-acre farm located in North Salem. Seafood will be sourced from Down East, the sustainable whole distribution company of founding partner Edward Taylor. Opens daily at noon.
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 COURTESY OF FARMER & THE FISH
245 Park Ave. South (between 19th & 20th streets) Gramercy 646-998-5991 FarmerAndTheFish.com
Cocktails and the Dry Aged Strip.
BRENT HERRIG
Akashi After more than 25 years of culinary experience in Japanese cooking, including serving as sushi chef at Sushi Yasuda and chef de cuisine at Sushi Nakazawa, Yoichi Akashi has opened an eponymous restaurant. Located in the West Village, Akashi exclusively serves omakase kappo, a multi-course menu that is determined by the chef, according to seasonal availability. The restaurant sources fish daily from Japan and from within the United States. The setting is intimate, with 10 seats at the sushi counter, eight table seats, and a private dining room that seats up to 10. The beverage menu offers a variety of wines and sakes, including warmed sakes during the colder months. Open Monday–Saturday from 5:30 p.m. to midnight, with two seatings.
COURTESY OF MATTE BENTO
COURTESY OF MATTE BENTO
Fast-casual bodega Matte Bento offers Asianinspired dishes in a box.
Conger Pike and Matsutake Mushroom Tempura.
14 Christopher St. (at Gay Street) West Village 212-367-2067 Akashi.nyc
Matte Bento The new casual, 18-seat restaurant, opened by chef Matt Redington, offers Asian-inspired dishes in a box. Breakfast items include Sweet Potato Waffle and Chicken Karaage Sandwich; “Omurice” Mushroom Fried Rice Omelette; Biscuits and Berkshire Pork Gravy; and Sweet and Savory Granola. Lunch and dinner dishes include donburi, chirashi, onigiri, and three types of fried chicken sandwiches—the Karaage, with creamy karaage sauce; the Hempy, with katsu sauce and havarti cheese; and the Curry, with coconut curry. Japanese canned iced coffee, smoothies, and a tea and matcha program from In Pursuit of Tea are available. Desserts and cookies are from Milk & Cookies Bakery. Open daily from 11 a.m. for lunch and dinner. Breakfast service will start in mid-October.
516 Hudson St. (between Christopher & West 10th streets), West Village 212-989-1888 MatteBento.com
Compiled by Channaly Philipp/Epoch Times Staff
sagaponacknyc.com
D4
@EpochTaste
October 7–13, 2016 www.EpochTaste.com
stuff to eat and drink around town
FALL AT JAMES BEARD HOUSE
Recipe from Patsy’s Italian Restaurant.
BAKED CLAMS Makes 4 appetizer servings Here’s a recipe for juicy clams topped with crisp crumbs that has been served at Patsy’s since the first day that Grandpa opened the doors. Scognamillo family lore says that these were the first seafood that I ever ate. (I can’t argue with my mother’s memory, although I bet it was fried calamari.) Even though these are called baked, they are really broiled. Unless you have someone in your life is an experienced clam shucker, buy the clams on the half shell the day you plan to cook them.
Our only location 236 W. 56th St. 212-247-3491 www.patsys.com
2. Season the clams very lightly with salt and pepper. Spoon the bread crumbs into the shells and smooth with the back of a spoon. Arrange the stuffed clam shells in a single layer in a broiler pan. Drizzle lightly with the olive oil to moisten the crumbs. 3. Broil until the bread crumbs are lightly browned, 2 to 3 minutes. Serve hot with the lemon wedges. This recipe can be found on page 17 of my new cookbook “Patsy’s Italian Family Cookbook.”
• 24 littleneck clams, shucked with the meat on the half shell • Salt and freshly ground black pepper • 2 cups seasoned bread crumbs • 1⁄4 cup olive oil, for drizzling • 2 lemons, cut into wedges
Hosting over 200 dinners a year, the historic Greenwich Village townhouse will highlight three New York City-area chefs this fall. On Oct. 7, Angie Mar (The Beatrice Inn) will serve an all-beef dinner pairing different breeds and cuts with fruit like plums and Yaka cherries; on Oct. 22, Greg Vassos (Brick Farm Tavern, Hopewell, New Jersey) will feature a farmhouse supper with proteins supplied by Double Brook Farm, in dishes like Ossabaw pork with Honeycrisp apples, turnips, fermented cabbage, and sage; and on Oct. 25, Noah Schwartz (Noah’s, Greenport, New York) will highlight the East End’s local bounty with dishes like cedar-roasted maitake mushrooms and North Fork Oysters Four Ways. $175 to $210 per person. James Beard House 167 W. 12th St. (between Sixth & Seventh avenues) JamesBeard.org
CHEESE AND GREEK WINE AT MURRAY’S CHEESE Kamal Kouiri, the wine director at Molyvos, will host a class at Murray’s Cheese highlighting Greek wine pairings with cheeses. Kouiri has developed knowledge of more than 74 grape varietals on his many trips each year through Greece. $85 per person. Saturday, Oct. 8 4:30 p.m.–6 p.m. Murray’s Cheese 254 Bleecker St. (at Leroy Street) ept.ms/KamalKouiri
1. Position a rack about 8 inches from the source of heat and preheat the broiler on High.
COURTESY OF TASTE OF THE SEAPORT
A big, warm, beautiful Italian cookbook with full color throughout, Patsy’s Italian Family Cookbook is a great book for those who know the restaurant and love classic Italian dishes.
✁
One of Spain’s most famous dishes, Tortilla Española is easy to make and easy to enjoy. Or come in and savor at Meson Sevilla, today.
TASTE OF THE SEAPORT The seventh annual Taste of the Seaport fall festival will bring together over 40 vendors from the Seaport District, as well as live entertainment and family-friendly activities. Proceeds support the arts and enrichment programs at PS 397 and PS 343. $35 to $40 for five tastings. Saturday, Oct. 15 11 a.m.–3 p.m. Front Street (between Fulton Street & Peck Slip) TasteOfTheSeaport.org
COURTESY OF LUCKYRICE
Spanish Tortilla INGREDIENTS:
pan, leaving about 3 tablespoons of oil in the skillet.
6 eggs 5 russet potatoes 1 Spanish onion, chopped 1 cup olive oil Salt, to taste PREPARATION: Cut the potatoes into 1” slices, slightly domed. In a 9-inch skillet, add enough oil to cover a single layer of potato pieces and heat over medium high. Carefully add one batch of potato pieces in a single layer (avoid splattering oil!), making sure the pieces do not touch. Cook, turning occasionally, for about 5 minutes or until potatoes are tender and slightly browned at the tips, and remove to a plate. Repeat with remaining slices. With the last batch of potatoes, add the chopped onion and cook until potatoes are tender. Remove from
Meanwhile, in a large bowl, whisk the eggs. Add the potatoes and stir to coat with the egg. Add salt to taste and let rest for 5 minutes. Add the egg-coated potatoes to the hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Serve warm or at room temperature. Recipe courtesy of Executive Chef Adolfo Pérez Sampayo of Mesón Sevilla.
Meson Sevilla Restaurant
344 West 46th St. (btw 8th & 9th ave.) mesonsevilla.com 212-262-5890
SLURPFEST If you love ramen, check out Slurpfest. Organized by Luckyrice, the tasting event gives guests 13 minutes to try each ramen dish—that’s the average time it takes to devour a bowl of noodles in Japan. For this second iteration of the event, four ramen shops from southern California will showcase their fare. $100 per person. Thursday, Oct. 20 Astor Center 399 Lafayette St. (at East Fourth Street) LuckyRice.com
D5
@EpochTaste
October 7–13, 2016 www.EpochTaste.com COURTESY OF URBANSPACE
BROADWAY BITES Returning to Greeley Square this fall is Broadway Bites. The outdoor pop-up market brings together more than 25 local restaurants and food artisans, including Dundu (West African cuisine), Mr. Bing (Chinese street crepes), and Zha (PanAsian street food). Wednesday, Oct. 12–Friday, Nov. 18 11 a.m.–9 p.m. Greeley Square Park (at 33rd Street & Broadway) UrbanSpaceNYC.com/broadway-bites
SERVING UP SMILES
PORKTOBERFEST
Proceeds from the Serving Up Smiles tasting event will benefit the enCourage Kids Foundation, serving to improve the lives of children with chronic, serious, or life-threatening illnesses or injuries. Participating restaurants include Butter, El Toro Blanco, and Ben & Jack’s Steakhouse, among others. $200 per person.
A new standard for Thai food.
Over 10 chef stations, 20 of the region’s ciders, and plenty of fall veggie sides will comprise the outdoor grilling event that celebrates pork. The party kicks off Cider Week NYC. $55 to $75 per person for all you can eat and drink. Saturday, Oct. 22 Noon–4 p.m. SolarOne 24-20 FDR Drive Service Road East (near East 23rd Street) ept.ms/Porktober
Monday, Oct. 24 Current, Chelsea Piers Pier 59 (at West 18th Street) EnCourage-Kids.org
Traditional and modern, combined.
COURTESY OF ESPERANTO
CELEBRATION AT ESPERANTO
The Nuaa 1122 1st Ave. (btw 61st and 62nd streets) • 212-888-2899 • thenuaa.com
THE NEW AMERICAN TRADITION
Esperanto, in the East Village, celebrates its 17th anniversary with $17 entrees and 30 days of giveaways through Nov. 1. A final party on Nov. 4 will feature a two-hour open bar, live music, and a raffle with a grand prize. Through Friday, Nov. 4 Esperanto 145 Avenue C (at Ninth Street) EsperantoNY.com
Come try our creative approach to brunch, lunch, and dinner—on Murray Hill. COURTESY OF ROBATAYA
FALL DISHES AT ROBATAYA The fall menu at East Village restaurant Robataya welcomes the season with specials such as Ichijiku Goma Tofu (fig sesame tofu), grilled uni topped with salted seaweed, and a seasonal whole fish from Japan, such as pike mackerel. New menu additions include Sukiyaki and Tonkatsu rolls, which capture the essence of the popular dishes but in roll form. Robataya 231 E. Ninth St. (between Second & Third avenues) Robataya-NY.com
557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us
Celebrating Traditions
at El Paso
Book us for your corporate events, cocktail parties, work lunches, or special celebration!
Tonkatsu and sukiyaki rolls.
NEW STREET FOOD AT SIMIT & SMITH Simit & Smith, which serves street food from Istanbul and the Mediterranean, has added new items to its menu for the fall. The Doner Durum and Doner Sandwich feature thinly sliced, marinated entrecôte kebabs, either wrapped in piadina or served on flatbread. Other new additions include Menemen, classic Turkish scrambled eggs cooked with caramelized onions, peppers, tomatoes, and parsley; gluten-free Pizza Contadino, with tomatoes, mozzarella, and basil; Antep Lahmacun, a Turkish flatbread with minced meat, spices, onions, sumac, and lemon; and Gozleme, hand-rolled crepes filled with potato or spinach and feta, grilled to order.
OMAKASE AT NARE SUSHI Executive chef Nakamichi “Mitch” Shinohara of Japan’s acclaimed Sushi Haru, a restaurant that has been in his family for generations, has just opened Nare Sushi in Midtown East. His 12-piece omakase features ingredients selected to focus on seasonality. $55 per person. Nare Sushi at The Galleria 115 E. 57th St. (between Park & Lexington avenues) NareSushi.com
Octopus, al pastor, and “pollo pibil” braised chicken tacos.
Mixiote Hidalguense, a steamed lamb shank dish from the state of Hidalgo in Mexico.
Our Specials Late Night Happy Hour Thursday to Sunday, 10 p.m. to close • $4 drafts, $6 margaritas, $5 sangria, $1oysters • 1/2 dozen oysters & Dos Equis $11.00, all day
Simit & Smith 1400 Broadway (between West 38th & West 39th streets) SimitAndSmith.com
Traditional Mexican on the Upper East Side
1643 Lexington Avenue New York, NY 10029 212.831.3104 www.elpasony.com
Compiled by Channaly Philipp/Epoch Times Staff
D6
@EpochTaste
October 7–13, 2016 www.EpochTaste.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
2nd Location
For a spectacular view of Niagara Falls, take a boat trip.
Nature Beckons in New York State Parks
By Crystal Shi | Epoch Times Staff Classic Margherita Pizza
Arugula, Garlic & Sunny Side Eggs Pizza
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
Roasted Eggplant, Zucchini & Olives Pizza
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
PIZZA LOVE Cut fresh herbs onto your amazing wood fired oven pizza. Made in just 5–7 minutes.
800 6th Ave (btwn 27th & 28th St) (212) 213-5042
WaldysPizza.com
CASTILIAN SPANISH CUISINE
at el Pote
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria
N
ew York boasts 180 state parks, a dazzling collection of nature’s treasures that includes some of the country’s best crystal lakes, gurgling falls, and sprawling forests. There’s plenty to see and do in New York’s state parks, whether you’re traveling solo, adventuring with friends, or bringing the family along for the ride. Here are five parks worth putting on your bucket list. Green Lakes State Park The park’s two titular lakes, Green Lake and Round Lake, are both a striking blue-green. The unusual hues are caused by a phenomenon called whiting, in which the high amount of dissolved minerals in the water crystallize and are deposited underneath. The lakes are two of New York’s six meromictic lakes, meaning that their top and bottom waters do not mix, and there are only 36 such lakes in the world. You can inspect the emerald waters up close in a rowboat or atop a paddleboard, or admire them from afar on beaches and lakeside paths. Watkins Glen State Park Watkins Glen is a geological masterpiece, shaped by melting glaciers and coursing streams over thousands of years. A gurgling creek snakes through the gorge in winding paths, gathering in vaguely heart-shaped pools and forming 19 waterfalls along the way. On either side, thin layers of rock stack atop each other in towering 200-foot walls—rough and craggy, like petrified puff pastry—topped off with a cap of bright green foliage. The walls undulate in graceful curves where they touch the water, having been gently sculpted and smoothed by the stream cutting through them. A gorge trail guides you through the glen, up and down stone steps, over bridges, and even behind a trickling waterfall. You can complete the loop in two hours, but it’s best enjoyed at a leisurely stroll, giving you plenty of time to marvel along the way. At one point, you emerge from a dark tunnel into a breathtaking emerald
Watkins Glen is a geological masterpiece, shaped by melting glaciers and coursing streams over thousands of years.
Standing guard at Old Fort Niagara.
city: moss and grass paint the rocks, and sunlight filtering through the trees washes everything in pale green. Letchworth State Park Three roaring waterfalls, the Upper, Middle, and Lower Falls, are the crown jewels of Letchworth State Park, known as the “Grand Canyon of the East” for its towering gorge walls. White water cascades down these falls and as many as 50 more within the park. The Middle Falls, at just over 100 feet high, is an especially breathtaking sight—so much so that the people of the Seneca tribe believed it made the sun stop at midday. Letchworth has plenty to offer, from hiking and horseback riding to whitewater rafting and hot air ballooning. Stop by the newly opened Letchworth Nature Center for interactive exhibits and educational programs, or the historic Glen Iris Inn for a meal or overnight accommodations. You can dine at their indoor restaurant or out on the patio, just steps away from an overlook of Middle Falls. Allegany State Park There’s no shortage of things to do at this 65,000-square-acre park—an impressive acreage that makes it the largest state park in New York. Families flock to the campgrounds year after year, making reservations months in advance. Chances for wildlife encounters run high—the deer act tame, unperturbed by campers, and black bears and their cubs are known to hang around the grounds, with the more mischievous one- to two-year-olds often dragging off poorly protected coolers. During the day, you can hike, bike, or horseback ride through the many trails or paved roads, hunt or fish in designated areas, or get out on the water at Red House or Quaker Lake. Lounge on the shore, take a dip in the shallows, or hop on a kayak or stand-up paddleboard. The farther out you drift, away from the busy beach and towards the rolling hills in the distance, the more peaceful it is. Niagara Falls State Park No list of New York state parks would be com-
Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680 Old Fort Niagara in Youngstown, N.Y.
Finger Lakes Poutine at the Wildflower Café in Watkins Glen, N.Y.
D7
@EpochTaste
October 7–13, 2016 www.EpochTaste.com ALL PHOTOS BY CRYSTAL SHI/EPOCH TIMES
An Authentic Bit of Tokyo in Midtown West
•
The freshest sushi made the traditional, simple way by master chef Shimizu • Shochu & sake • Exceptional value
Find us in the Washington Jefferson Hotel
Shimizu Sushi & Shochu Bar • ShimizuSushiNY.com 318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581
SO FRESH!
Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
The roaring falls at Letchworth State Park in Castile, N.Y., are a sight to behold. WE NOW DELIVER!
Come enjoy cuisine from the most savory region in Mexico...Puebla! 60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com
Celebrate with Us
When exploring Letchworth State Park works up an appetite, head to the Glen Iris Inn, located inside the park.
plete without Niagara Falls, the oldest state park in the United States and arguably one of the most iconic. Since the park’s establishment in 1885, the timeless falls have drawn in millions of visitors each year, all vying for an up close glimpse of their grandeur. Every second, 750,000 gallons of water tumble over the falls in glittering white torrents—a dizzying display of nature’s power and beauty. Take a tour on the Maid of the Mist, which will carry you right into the foam of the iconic Horseshoe Falls, or slip on foam sandals and a bright yellow rain poncho and head for the Cave of the Winds, for a closer look at the American and Bridal Veil Falls. You’ll climb up wooden footbridges and stairs, among a sea of other bobbing yellow heads, until you’re within feet of the falls, surrounded on all sides by wild gusts of wind, sheets of spraying water, and the sounds of joyous whooping, hollering, and laughing over the river’s constant, thundering roar.
May Wah Vegetarian Market 21st Anniversary
Fuel up for a hike in nearby Letchworth State Park.
10% OFF
The elegant Allegiance Bed & Breakfast in Mt. Morris, N.Y, offers a lovely breakfast.
sary Anniver 21st Year
All Frozen Retail Purchases with this coupon Cannot be combined with other discounts. Expires 11/4/2016.
FREE TASTINGS
Every weekend from 12 pm-4 pm
NYC’s Best Meat Alternative Market HUNDREDS OF CHOICES!
MayWahNYC.com
•Largest frozen vegan distributor in NYC with over 200 vegan products available •No preservatives and made with NON GMO soybean •Shipping available to anywhere in the USA, $9.95 and up. •Membership available •NEW LOCATIONS, Products available at most Foodtown and Food Bazaars in the city
877-668-2668 • 213 Hester St. (Chinatown, Manhattan)
Green Lake State Park in Fayetteville, N.Y.
A Perfect Fusion of East & West
The historic Allegiance Bed & Breakfast.
A little place with big flavors
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Pizza Suprema was voted the best. *
AS SEEN ON: The Rachael Ray Show, The Today Show, The Wall Street Journal, and Daily News. 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)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
Come and try for yourself. We are just beside Madison Square Garden. Since 1964. • Authentic Thai Restaurant • Fast Delivery • Corporate Catering Available
Little Thai Kitchen • 231 E 53rd St. New York Tel. 212.644.5353 LTKNY.com
Pizza Suprema 413 8th Ave. New York, NY 10001 (212) 594-8939
Awarded One of the 10
BEST PIZZAS IN NYC
Diagonally across from Madison Square Garden and Penn Station. *Slice Harvester 2011, selected for the plain slice.
D8
@EpochTaste
October 7–13, 2016 www.EpochTaste.com ALL PHOTOS BY MATTHEW MEAD/AP
A Bit of Acid and Fat Do Wonders to Amp the Flavor of Fish By Sara Moulton
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.
vored with chili powder, then baking it so the chips stay crispy. Given how quickly it cooks, fish stands out as A final crunch and acid kick comes from the perfect candidate for a weeknight meal, pickled red onions. Talk about versatile! These especially in the fall, when the resurgence of bad boys could grace any number of dishes. school and work can seem like the onset of hurPut them on sandwiches or burgers, sprinkle ricane season. them into soups, or add them to eggs. They’ll The only problem? Fish can be bland, the keep in the fridge for several weeks and you’ll light white variety in particular. Hapbe happy to have them on hand when pily, white fish fillets are like chicken some new inspiration strikes. breasts: They play nicely with all Finally, as a way to temper the sorts of ingredients. And that spicy heat provided by the pickAdding some means there are plenty of ways led jalapeños in the onions, I fincrema rounds out to amp up the flavor. ished the dish with crema, a kind the spicy heat. The simplest fix is to reach for of thinned-down sour cream popacid. At the very least, a cooked fish ular in Mexico and Central Amerfillet will always benefit from a spritz ica. I think you’ll agree that this of lemon or lime. If you briefly marinate cast of stellar supporting players that fillet in lemon or lime juice before cookmakes quite a star out of an otherwise unasing it, it becomes much more flavorful without suming leading man. And it only takes 30 mintasting acidic. And if you add a little salt to the utes of hands-on time. marinade, the fish will be quickly and deeply Sara Moulton is host of public television’s seasoned, as well. However, since acid also changes the tex“Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years ture of the protein in fish, essentially firming it up, you don’t want to leave it in the acid and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latfor too long before cooking. About 30 minutes est cookbook is “Home Cooking 101.” is perfect. I added crunch to this soft fish dish by topFrom The Associated Press ping it off with crushed tortilla chips fla-
RECIPE TORTILLA-CRUSTED TILAPIA WITH PICKLED RED ONIONS AND CREMA Prep & Cooking Time: 60 minutes (30 minutes active) Servings: 4 A kind of Mexican sour cream, crema is increasingly available at U.S. supermarkets. If you can’t find it, sour cream or crème fraîche diluted with a bit of milk, cream, or water will do.
For the Fish • Two 1/2-pound tilapia fillets • 1 teaspoon kosher salt • 2 tablespoons lime or lemon juice • 2 tablespoons vegetable oil, preferably grapeseed • 2 cups tortilla chips • 2 teaspoons chili powder For the Pickled Onions • 1 medium red onion, sliced 1/4-inch-thick • 3/4 cup distilled white vinegar • 1/4 cup orange juice • 1 1/2 tablespoons sugar • 3/4 teaspoon kosher salt • 1/2 teaspoon cumin seeds • 1/2 teaspoon dried oregano • 2 tablespoons chopped pickled jalapeños To Finish • 1 tablespoon unsalted butter, melted • Crema or sour cream, to serve
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
DIRECTIONS To prepare the fish, cut each fillet down the center seam to separate the thin half of the fillet from the thick half. Cut each of the pieces in half crosswise (for a total of 8 pieces). Sprinkle the fish pieces with the salt, then transfer to a zip-close plastic bag. Add the
lime or lemon juice and oil. Refrigerate for 30 minutes, turning the bag several times. While the fish is marinating, in a large, wide bowl finely crush the tortilla chips (with a few larger pieces, it should not be a powder) and toss with the chili powder. Set aside. To make the pickled onions, in a small saucepan over medium-high, combine the red onion, vinegar, orange juice, sugar, salt, cumin, and oregano. Bring to a boil and simmer for 5 minutes. Set aside and let cool. Drain the mixture and chop the onions. In a small bowl, combine the onions with the jalapeños. Heat the oven to 375 F. Line a rimmed baking sheet with kitchen parchment. Remove the fish pieces from the marinade and arrange in a single layer on the prepared baking sheet. Keep the thin pieces on one side and the thick pieces on the other. Pack the tortilla crumbs on top of the fillets, then drizzle the crumbs with the melted butter. Bake the fish on the oven’s middle rack until it is just cooked through, about 5 minutes for the thinner pieces and 8 minutes for the thicker pieces. Transfer a thick and a thin fillet piece to each of 4 serving plates. Serve each portion topped with some of the pickled onions and the crema. Recipe by Sara Moulton