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SAMIRA BOUAOU/EPOCH TIMES

D1 December 2–8, 2016

Find Tasty

Gift Ideas on D4

www.EpochTaste.com

Gift Guide By Channaly Philipp & Annie Wu | Epoch Times Staff

or this year’s holiday gift guide, we scoured the width and length of America, from shining seas to purple mountain majesties. We found good old ingenuity, like a young woman designing her own cheese caves—and insisting that they be American-made— to creativity manifesting in unexpected flavor combinations, like a goat cheese fragrant with

lavender buds and wild fennel pollen. Others, like regional honeys or jams, capture the essence of place. For who can resist wild elderberry jelly or peach preserves made with Michigan fruit, or honey from the Sunshine State’s orange blossoms? For holiday classics, look to caramels and chocolates too decadent for words. Happy gifting! See Gift Guide on D4

From top to bottom:

Mike’s Hot Honey, $10 Jacobsen Salt Co. Six-Vial Salt Sampler, $35 Nathan Miller Gingerbread Bar, $7.50 Brooklyn Delhi Tomato Achaar, $8.75

Harry & David Moose Munch Gourmet Popcorn, $39.99 for a tin Cypress Grove Lamb Chopper, from the Host With the Most gift box, $140 Harry & David Royal Riviera Pears, $19.99–$74.99

Michael Recchiuti Fleur de Sel Burnt Caramels, $24

Jan’s Farmhouse Crisps, in Sesame Citrus

Askinosie Peppermint Bark, $15

Cypress Grove Ms. Natural, from the holiday gift box, $140

D’Artagnan Chorizo Sausage, from the Deluxe Charcuterie Gift Box, $74.99

Jacques Torres Snowman, $7

American Spoon, Sour Cherry Preserves, $10.95, and Wild Elderberry Jelly, $13.95

Bee Raw Orange Blossom honey, $14.99 Oliver Kita Polar Bear, $24

D’Artagnan Black Truffle Butter, from the Deluxe Charcuterie Gift Box, $74.99

D’Artagnan Artisanal Saucisson Sec, from the Deluxe Charcuterie Gift Box, $74.99 R. Murphy 8-inch Carbon Steel Chef Knife, $90 Brooklyn Bowyer Small Magnetic Wood Knife Bar, $115


D2

@EpochTaste

December 2–8, 2016 www.EpochTaste.com COURTESY OF THE IRISH REPERTORY THEATRE

COURTESY OF THE IRISH REPERTORY THEATRE

Actors Patricia Kilgarriff (L) and Patti Perkins. CAROL ROSEGG

Serving the main entree to audience members.

Boyd Gaines in “The Dead, 1904.” The production plays to an audience of 42 people each night.

A Production and Dinner Party Inspired by James Joyce By Channaly Philipp & Annie Wu | Epoch Times Staff An immersive production of “The Dead, 1904” by the Irish Repertory Theater, adapted from James Joyce’s novella “The Dead,” has the audience dining side by side with the cast members. The novella is centered around a dinner party set during the Feast of the Epiphany. Executive chef Mark Russell of Great Performances, the catering company putting on the dinner, pored over old recipes for dishes that Joyce wrote about and adapted them for a modern New York audience. Roast goose gave way to roast turkey. Spiced beef, traditionally dry-cured over the winter and seasoned with spices, was jettisoned for a beef tenderloin with a fig and cocoa glaze and

See the recipe for the beef tenderloin inspired by Joyce on D7.

a spicy-sweet fig sauce (see the recipe on D7). Joyce’s mention of “floury potatoes” was mysterious, until research revealed them to be a starchy type of potato, boiled in their jackets. “The interior becomes so fluffy that the skin bursts and [the potatoes] erupt in the water,” creating a floury coating on the skin, explained Russell. “My grandparents called them lazy potatoes.” In the end, Russell aimed to to keep the dishes “neutral and very delicious” and to make sure that the food wouldn’t distract from the play. “It’s such rich wording and such a beautiful read,” he said. The menu also includes honey-glazed smoked ham, cranberry and pineapple relish, dried figs, raisins and smoked almonds, and bread and butter pudding with vanilla custard. Wine, stout, and Irish spirits accompany the meal.

$300 to $1,000 per person Closes Tuesday, Jan. 7, 2017 The American Irish Historical Society 991 Fifth Ave. (across from the Metropolitan Museum of Art) IrishRep.org

MILKSHAKE SPECIALS AT BLACK TAP

SET SAIL TO SAGAPONACK

The popular burger joint is partnering with dessert shop Jars by Dani to give out limited edition shakes in exchange for toy donations to Memorial Sloane Kettering Children’s Hospital. The special flavors are a vanilla shake with white chocolate, sprinkles, whipped cream, and a birthday cake sandwich; and a vanilla shake with a fudge brownie layers, sprinkles, whipped cream, and a brownie. Saturday, Dec. 3 &  Sunday, Dec. 4 2 p.m.–4 p.m. Jars by Dani 189 Lafayette St. (between Broome & Grand streets) Also this weekend, Black Tap has joined hands with Otto’s Tacos for a special taco and shake. Otto’s will be serving tacos topped with cheddar cheese, shredded lettuce, chipotle aioli, bacon, onion strings, barbeque drizzle, and cilantro; and Black Tap will serve an horchata milkshake with vanilla-iced cinnamon toast crunch, churros, Canelitas cinnamon cookie, and dulce de leche. Through Monday, Dec. 5 All Otto’s Tacos and Black Tap locations OttosTacos.com BlackTapNYC.com

COURTESY OF THE W HOTEL TIMES SQUARE

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

‘HAMILTON’ PERFORMANCE WITH BROADWAY-THEMED DRINKS The W Hotel in Times Square has snagged the cast of the wildly popular “Hamilton” musical to perform songs from the production. Doors open at 6:30 p.m. at The Living Room performance space, where the bar will be serving Broadway-themed cocktails. Limited seating can be reserved for $20 per person, while standing admission is free. Sunday, Dec. 4 7 p.m. W New York Times Square 1567 Broadway (at 47th Street) WHotelsNewYork.com

Weekend Pick


D3

@EpochTaste

December 2–8, 2016 www.EpochTaste.com COURTESY OF SWEET AND SALZIG

COURTESY OF VOILA CHOCOLAT

GRAND BAZAAR

LATKE FESTIVAL

The Upper West Side market Grand Bazaar is hosting a special holiday market on Sundays in December. Vendors like Mr. Guacamole, Jalapa Jar (tacos and salsa), Joon Rice (crispy rice dishes), and Empanada Sonata will be serving food, while Sweet and Salzig (German holiday cakes), Voilà Chocolat, and Mana Sauces will be selling their housemade goods to holiday shoppers. Sundays, through Dec. 18 10 a.m.–5:30 p.m. 100 W. 77 St. (at Columbus Avenue) GrandBazaarNYC.org

Sweet and Salzig’s Blueberry German holiday cake.

UNION SQUARE HOLIDAY MARKET

Voilà Chocolat hot chocolate.

Monday, Dec. 19 6 p.m.–9 p.m. Brooklyn Museum 200 Eastern Parkway (at Washington Avenue), Brooklyn LatkeFestival.com

BREAKFAST WITH SANTA Celebrate the holidays with ice skating and a visit with Santa. Guests can enjoy a breakfast spread at the Rock Center Café ($70 to $125 for adults, $50 to $85 for children) or The Sea Grill ($110 to $150 for adults, $70 to $95 for children). Children can indulge in sweet treats like gingerbread men, candy canes, and a chocolate fountain. After breakfast, attendees can skate around the rink with Santa himself.

Get your holiday shopping done at the Union Square Holiday Market, where over 200 local artisans display their wares daily. Some food vendors include Brookie’s Cookies NYC; Meatball Obsession; and La Montagne Des Saveurs, with imported French cheeses. Through Dec. 24 Union Square Park UrbanspaceNYC.com

The Latke Festival is back for its eighth run. This year, participants include Dizzy’s Club Coca-Cola, serving maple bourbon sweet potato latkes with smoked goat cheese creme and sage oil; Burger and Lobster, serving lemon butter poached lobster latke with chive crème fraîche; Benchmark, serving caraway-scented latke with pastrami-style short rib, truffled sauerkraut, and mustard creme; and The Norm, serving Cava latke with Jamaican-style oxtail and coconut yogurt. Beverages are included. Proceeds go to The Sylvia Center, a program that teaches youth about nutrition. $70 per person.

COURTESY OF GREAT PERFORMANCES

Weekend Weekends through Dec. 24 Pick The Rink at Rockefeller Center Fifth Avenue (between 49th & 50th streets) TheRinkAtRockCenter.com/breakfast-with-santa

Weekend Pick

MICHAEL MARQUAND

Bustan’s Sweet Potato and Zucchini Latke.

POLENTA FEAST AT TARALLUCCI E VINO 

FALL MENU AT DAVID BURKE FABRICK 

Tarallucci e Vino brings to New York the central Italian tradition of sharing polenta at the dinner table during the cold winter months. Your table will be served stone-ground corn polenta on a long wooden board, topped with your choice of roasted wild mushrooms, Bolognese ragu, Taleggio cheese, or tomato-braised cuttlefish (choose two). The menu also includes small and shared plates, and dessert. $38 per person.

Chef David Burke’s restaurant is offering a new seasonal menu featuring hearty dishes, such as Little Italy Lasagna with ricotta, fontina, Parmesan, and Sunday gravy; kabocha squash scented with turmeric and ginger, served with lentil salad, and a mint and turmeric yogurt sauce; and Upstate Apple Crisp with warm apple-raspberry crisp, almond crumble, cheddar cracker, and vanilla ice cream.

Wednesdays through February 2017 Tarallucci e Vino East Village 163 First Ave. (between East 10th & East 11th streets) TarallucciEVino.net

Breakfast by the Rockefeller Center skating rink.

David Burke Fabrick at the Archer Hotel 47 W. 38th St. (between Fifth & Sixth avenues) DavidBurkeFabrick.com

秋のメニュー

GINGERBREAD LANE AT THE NEW YORK HALL OF SCIENCE A 500-square-foot mini village made of gingerbread and candy (candy canes, peppermint, gum drops, and more) is on display at the New York Hall of Science through Jan. 15. On Dec. 11, children can learn how to build a gingerbread house of their own, and on Jan. 16, they can take home pieces of the holiday village. $8 per family for the gingerbread workshop. On display through Jan. 15, 2017 New York Hall of Science 47-01 111th St., Corona, Queens NYSCI.org

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

Grilled

VEGETARIAN DINNER AT MISS LILY’S Jamaican restaurant Miss Lily’s is launching a special “ital” dinner menu inspired by the “vital” way of life in Jamaica. The vegetarian menu will rotate according to the season. The current lineup of dishes includes roasted pumpkin soup with coconut cream, callaloo and mushroom lasagna with blistered tomato sauce, and chocolate mousse with peanut crunch. $26 per person. Miss Lily’s SoHo 132 W. Houston St. (at Sullivan Street) MissLilys.com

COURTESY OF MISS LILY’S

SAKE CLUB AT SUSHI SEKI Sushi Seki is launching a sake club to introduce diners to different types of sake. Beverage director Rick Zouad has curated a selection of sakes to pour each evening, such as Eiko Fuji Namazake Junmai Ginjo, an unpasterized sake with soft, fruity notes; and Chikurin Karoyaka Junmai Ginjo, with notes of plum, yellow bell pepper, and sunflower. Guests can order by the glass for easy sampling.

Grilled Pompano

Mains

“Miyazaki” Wagyu Steak

Dessert

“Mochi” Ice Cream

Sushi Seki at Times Square 365 W. 46th St. (between Eighth & Ninth avenues) SushiSeki.com COURTESY OF SUSHI SEKI

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.

Callaloo and Mushroom Lasagna.

Chef Yamasaki

RESERVATIONS (212) 737-5656 309 E.83rd Street, New York, NY. (Btw 1st and 2nd Ave) Compiled by Annie Wu/Epoch Times Staff

Chef’s Tasting Kaiseki Menu Always Available, $150


D4

@EpochTaste

December 2–8, 2016 www.EpochTaste.com

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

An Authentic Bit of Tokyo in Midtown West

Find us in the Washington Jefferson Hotel •

The freshest sushi made the traditional, simple way by master chef Shimizu • Shochu & sake • Exceptional value

Shimizu Sushi & Shochu Bar ShimizuSushiNY.com •

318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581

CASTILIAN SPANISH CUISINE

at el Pote

Gift Guide Gift Guide continued from D1

That’s My Jam

Inspired by the Hudson Valley

Based in Michigan, American Spoon sources local fruit to make preserves that amplify their most delicious elements, from the herbaceousness of its award-winning Wild Elderberry Jelly ($13.95), to the perfectly balanced tartness of its Sour Cherry Preserves ($10.95) and the nectar-like sweetness of its Red Haven Peach Preserves ($10.95). Spoon.com

Chocolatier Oliver Kita, who was named one of Dessert Professional magazine’s Top 10 Chocolatiers in North America, is inspired by the beautiful landscape of New York’s Hudson Valley, where his chocolate shop is located. Kita’s decadent, all-organic truffle flavors include Cognac Crème Brulée, with caramelized brown sugar; delightfully tart Passionfruit and Lychee; and Palet d’Olivier, with the concentrated taste of black currant ($48 for four-tiered gift box). For the holidays, Kita also makes an adorable dark chocolate polar bear, hand-painted in off-white ($24). OliverKita.com

When Ramps Go Funky It’s amazing how much flavor just salt and a little bit of time can impart. The ramp kraut from Blackberry Farm in eastern Tennessee is funky and pungent, its garlicky and tangy flavors reminiscent of kimchi ($18.50). BlackberryFarmShop.com

Hearty, Wholesome Food from Old Spain

Chef’s Favorites Sweet Sangria

Gingerbread in a Chocolate Bar

Rich Paella Valenciana

For a festive holiday treat, Nathan Miller Chocolate from Pennsylvania makes a gingerbread-infused chocolate bar, with just a dash of ginger-and-clove inflected crunchiness. The bean-to-bar company uses direct-trade cocoa from the Dominican Republic to make a smooth buttermilk chocolate with roasted, fruity notes ($7.50). NathanMiller.MyShopify.com

Fresh Lobster Bisque Juicy Lamb Chops

UAOU/ SAMIRA BOH TIMES EPOC

Sweet ‘n’ Spicy Straight out of Brooklyn, Mike’s Hot Honey can be addictive. The taste of chilies hits your throat with force, but before it wreaks havoc, the honey soothes it over ($10 for 12 oz.). MikesHotHoney.com

Caramel Popcorn

718 2nd Ave @ 38th St. www.elPote.com 212.889.6680

The caramel popcorn from the Classic Moose Munch Gourmet Popcorn Tin by Harry & David, with its buttery, toffee-like coating, is the perfect satisfying munch for an evening by the holiday fire. The tin also includes s’mores, milk chocolate, and dark chocolate flavors ($39.99). HarryAndDavid.com SAMIRA BOUAOU/EPOCH TIMES

Classic Margherita Pizza

The King of Crackers

Cheesy Caramels

Based in Vermont, Jan’s Farmhouse Crisps makes Cranberry Pistachio crackers rich with the scent of rosemary, nuts, and seeds. These are what won the company a sofi Award from the Specialty Food Association, but the Sesame Citrus crackers are equally enticing with a taste of lemon. Their thin, crunchy texture makes these crackers an awesome snack on their own or with your favorite cheese ($71.40 for a case of 12 boxes, or check online for locations). JansFarmhouseCrisps.com

The good old salt-and-caramel combination has a serious challenger in these cheese caramels from Call Me Caramel, made with Gruyère. Sweet and popping with savory umami, these caramels make an indelible impression ($20 for 4 oz.). CallMeCaramel. com

Brooklyn Meets Delhi Arugula, Garlic & Sunny Side Eggs Pizza

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“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

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“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

SAMIRA BOUAOU/EPOCH TIMES

Achaar is a traditional Indian relish made from a mix of vegetables and fruits, spices, chilies, and oil. Brooklyn Delhi makes a powerful tomato achaar from New York-grown tomatoes, smacking of potent Indian heat and spices ($8.75). BrooklynDelhi.com

For the Charcuterie Lover

SAMIRA BOUAOU/EPOCH TIMES

American Honeys Bee Raw’s raw honeys showcase the astounding range of flavors and textures from different parts of the country. The Florida Orange Blossom gives off a hint of orange rind ($14.99), while the Oregon Meadowfoam exudes strong floral notes ($18.99). The Colorado Sweet Yellow Clover has a buttery, custardy texture, with an intense sweetness that builds as you savor it ($14.99). The BrooklynKitchen.com

If a musketeer got into the charcuterie business, you might get D’Artagnan’s excellent tasting products emphasizing free-range production and humane farming practices, free of hormones or antibiotics. The Deluxe Charcuterie Gift Box ($74.99) offers plenty to please a charcuterie lover, from applewood-smoked bacon made from heritage breed pork, to duck rillettes, to saucisson sec. White and black truffle butters round out the selection. DArtagnan.com

Pears to Eat With a Spoon Grown in southern Oregon, these ridiculously juicy Royal Riviera pears are what made the food gift company Harry & David famous. You’ll need a spoon to eat these without spraying pear juice everywhere ($19.99–$74.99). HarryAndDavid.com


D5

@EpochTaste

December 2–8, 2016 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES

Crafted in Brooklyn Brooklyn-based Pernt Studio makes these walnut cutting boards with a strap, as beautiful to the eye as they are to the touch, using traditional techniques ($120 for medium, $150 for large). TheBrooklynKitchen.com

Raising the Bar This magnetic 12-inch knife bar, handmade in Greenpoint by Brooklyn Bowyer (they also make bows and arrows), is crafted from solid wood, either cherry or walnut, and adds a super cool, rustic touch to any kitchen ($115). TheBrooklynKitchen.com

AOU/ A BOU SAMIR POCH TIMES E

Worth Its Salt Jacobsen Salt Co. harvests its salt from the waters of Netarts Bay on the Oregon Coast. Its enormous sea salt flakes make for a marvelous finishing touch—pure, clean, with a beautiful texture. The company also makes infused sea salts, in flavors such as sweet onion, black garlic, habanero, black pepper, and garlic. A sampler set, with six vials and a wooden stand, lets you try all of these ($35). JacobsenSalt.com

Cheese Heaven

Chocolate Turtles

Cypress Grove’s first ever “Host With the Most” holiday gift box should turn the heads of cheese lovers far and wide. The cheeses from Humboldt County, California— including the evocatively named Humboldt Fog, Purple Haze, Midnight Moon, Truffle Tremor, Ms. Natural, and Lamb Chopper—will transport you straight to cheese heaven. The box thoughtfully includes platters, knives, a cheese wire, and napkins, plus jam and flatbread from Rustic Bakery ($140). Available until Jan. 2. CypressGroveCheese.com

If practice makes perfect, Boston’s oldest chocolatier, Phillips Chocolates, has gotten chocolate turtles down to an art. Packaged in a chocolate basket, in milk and dark chocolate, these scrumptious turtles are filled with handroasted pecans, cashews, and almonds and perfectly creamy caramel ($99). PhillipsChocolate .com

Traditional and modern, combined. A new standard for Thai food.

The Nuaa 1122 1st Ave. (btw 61st and 62nd streets) • 212-888-2899 • thenuaa.com

Chef’s Knife R. Murphy, based in Massachusetts, has been making knives since 1850. The 8-inch Carbon Steel Chef Knife, with a rosewood handle, can tackle almost any task in the kitchen ($90). TheBrooklynKitchen.com COURTESY OF PHILLIPS CHOCOLATES

Fine Cast Iron Cookware

Snowmen Too Sweet to Resist

If you thought cast iron pans made in the U.S.A. had gone the way of the dodo, have a look at Portland-based Finex Cast Iron Cookware Company. The surface of every pan is polished to a smooth sheen, while the ergonomic spring handle is designed to stay cool—all details that speak to the company’s high level of craftsmanship (10inch skillet, $165). FinexUSA.com

These chubby Jacques Torres chocolate snowmen—available in white, milk, and dark chocolate—make a great gift for anyone with an inner child and a sweet tooth ($7 each). MrChocolate.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

COURTESY OF FINEX

Liquid Gold

$48/per person

With scandals surrounding olive oil coming from Europe, American olive oil is gaining more attention. The olive oils at Lucero, based in Corning, California, are of superb quality. Their award-winning Ascolano olive oil bears peach, tropical fruit, and herbal aromas ($7.50, 100 ml; $17.50, 250 ml; $27.50, 500 ml); while the year’s new olive oil, the Deluxe Olio Novello blend, is made from Taggiasca, Leccino, and Favolosa varietals for a fruity-floral profile and a green finish ($60, 750 ml). For those who prefer to try single-variety bottles, the Artisan Collection is composed of nine 100 mL bottles of Hojiblanca, Frantoio, Favolosa, Ascolano, Koroneiki, Barnea, Taggiasca, Picual, and Coratina ($70). LuceroOliveOil.com

A Taste of the Holidays What says holiday time like peppermint bark? Askinosie’s classic version layers single-origin dark chocolate, creamy white chocolate, and crushed peppermint candies, sweetened and colored with beet juice ($15 for a small tin). TheBrooklynKitchen.com

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

THE NEW AMERICAN TRADITION

SAMIRA BOUAOU/EPOCH TIMES

Your Own Personal Cheese Cave

American Wagyu

An idea came to self-described “cheese nomad” Jessica Sennett: What about building a personal home cheese cave, of sorts? One that would keep cheeses from meeting their untimely demise, as they so often do without the careful care of a cheesemonger. So Sennett (who got her cheesemaking chops by way of Cowgirl Creamery, Formaggio Kitchen, Bedford Cheese Shop, and an apprenticeship in Alsace, France) created the Cheese Grotto, a handsome, eco-friendly wooden box with removable shelves and a clay brick, which once submerged in water and placed inside the box provides the ideal climate control. At last, long live cheeses! Designed to fit on the counter or in the refrigerator. Made in Virginia ($350). CheeseGrotto.com

Chefs Thomas Keller, Michael Mina, and Wolfgang Puck source their impeccable American wagyu from Snake River Farms, so you know that a gift box from this producer will make you a very, very popular person. Opt for a gift box curated by chef Hugh Acheson, with two filet mignons, two ribeye filets, a Lodge skillet, and other goodies ($199); or our favorite, the American Wagyu Bone-In Steak Collection, with two bone-in filet mignons, two bone-in New York strips, and two T-bone steaks, accompanied by Espresso Brava sea salt and a cooking guide ($350). SnakeRiverFarms.com

For Caramel Fans SAMIRA BOUAOU/EPOCH TIMES

San Francisco-based chocolatier Michael Recchiuti is known for his caramels. The Fleur de Sel Burnt Caramels are delicately balanced, with bitter, sweet, and salty flavors ($24), while the Burnt Caramel Truffles marry chocolate and caramel in the ganache, lending a deep, smoky flavor ($26). Recchiuti.com

Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.

557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us

2nd Location


D6

@EpochTaste

December 2–8, 2016 www.EpochTaste.com Openings around NYC LIZ CLAYMAN

Something Stinky This Way Comes: Denizen, a Cheese-Centric Restaurant in Williamsburg

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.

Williamsburg is getting a cheese-centric restaurant and wine bar on Dec. 2, with the opening of Denizen from restaurateur Liam Seide. Shareable plates with local ingredients are combined with artisanal cheeses from all over the globe. There is, naturally, much ado about cheese. With a small universe of cheese at his fingertips, executive chef John Poiarkoff dishes out some creative plates, such as a playful take on French onion soup, but “flipped upside down as a hearty toast,” he said. There’s no run-ofthe-mill cheese here. Poiarkoff is a big fan of funky wash-rind cheeses—some with an allium note, reminiscent of onions, he explained—and had tasted Timberdoodle at the Saxelby Cheese cave in Brooklyn. “We instantly knew it was the right fit [for the toast]. It’s a taleggio-style cheese from Woodcock Farm in Vermont that’s smooth and creamy, with just the right amount of earthy, meaty funk,” he said. “It has a muskiness to it that reminded me of oxtail. I decided to swap the traditional beef broth for braised oxtail on the spot.” Most of the cheeses in the dishes will also be available a la carte, with a rotation of standalone cheeses, available by the ounce, to come. Fromager Emily Lindh is curating a cheese

(L–R) Fall Squash, Warm Chicory Salad, and Maplebrook Burrata.

list that includes various styles, milk types, and ages. One highlight is the Tubby from Crown Finish Caves in Crown Heights, right in the fair borough of Brooklyn. It’s a raw cow’s milk cheese made in Vermont but aged locally, 30 feet underground. “In addition to having the traditional, smooth nuttiness of an alpine-style cheese, there is an unrecognizable flavor that shines though that must be Brooklyn terroir. It’s delicious!” Lindh said. Wine director and partner Chris Wilford focuses on European and American wines, offered at different price points. Poiarkoff sung the praises of Weingut Weszeli “Langenlois,” a biodynamic Grüner Veltliner, with the Smoked Long Island Bluefish spread; as well as Mushroom Toast with an organic syrah from the northern Rhone region, from Vincent Paris. “Its earthiness is a natural pairing with mushrooms and it has enough bright acidity to cut through the funky cheese on top,” he said. Open daily for dinner except Tuesdays. Weekend brunch service and weekday morning grab-and-go café to come.

Denizen 88 Roebling St. (at North Seventh Street) North Williamsburg, Brooklyn DenizenBrooklyn.com

MELISSA HOM

Poke World New fast-casual poke bar Maui Onion offers no less than twelve varieties of poke. The options can be prepared as a bowl, salad, burrito, or temaki (hand roll). Examples of combinations include Yuzu Shoyu Salmon with onion, cucumber, scallion, lotus chips, pomegranate, and pickled ginger; and Spicy Tuna with scallion, cucumber, hijiki, onion, and pickled ginger. It will also offer fresh juices (cactus pear, pineapple, and kale) and hot infused teas (lemon and pear; lemon, ginger, and grape). To celebrate the opening, Maui Onion will offer complimentary teas with the purchase of any signature combination from Nov. 30 through Dec. 2, between 11 a.m. and 2 p.m. The eatery’s name references Hawaii, where poke is popular—Maui onions are small varieties of onions grown on Maui.

Black Tap Marches On, Opens New Location at The Blakely New York 212-594-4963

10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours

Every few months a new Black Tap seems to pop up. The latest and fourth outpost from Michelin-starred chef Joe Isidori and owner Chris Barish launched on Nov. 25 at The Blakely New York. You can expect the same fun burgers and viral “crazy shakes,” with three dining spaces that seat 90. A full bar will serve specialty cocktails, frozen daiquiris, aguas frescas, and more than 20 beers. The new year will bring more Black Tap loca-

Maui Onion offers 12 varieties of poke.

Maui Onion 35 W. 26th St. (between Sixth Avenue & Broadway) NoMad MauiOnion.com COURTESY OF BLACK TAP

Cotton Candy Milkshake.

tions to New York, and its first international location, in Dubai. Open daily from 11 a.m. to midnight.

Black Tap Midtown at The Blakely New York 136 W. 55th St. (between Sixth & Seventh avenues) 212-315-4356 BlackTapNYC.com 


D7

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December 2–8, 2016 www.EpochTaste.com COURTESY OF BROOKLYN PIZZA CREW

Pizza From a World Champion Nino Coniglio, of Williamsburg Pizza, was named the 2016 Pizza Maker of the Year at the annual International Pizza Expo last March— an event that attracts some of the best 200 pizzaioli around. He’s just opened Brooklyn Pizza Crew, where he still offers some of his classics—the Brooklyn pie, the Margherita, and grandma pizzas—but also gets to focus on some specialty varieties. Those include the pizza that won him the pizza maker award, the Tartuffo Pazzo, with homemade mozzarella, smoked scamorza, cremini and porcini mushrooms, porcini truffle crema, rosemary, Parmesan, and pignoli nuts. Another is the Stuffed Artichoke Grandma Pizza, topped with creamed spinach, homemade mozzarella, stuffed artichoke hearts, and marinated red pepper. The pizzeria seats 14, and yes, they deliver. Opens daily at noon, until 11 p.m. on Sunday through Thursday and until midnight on Friday and Saturday.

Nino Coniglio, of Williamsburg Pizza and Brooklyn Pizza Crew.

758 Nostrand Ave. (between Park Place & Sterling Place), Crown Heights, Brooklyn 718-363-1122 BrooklynPizzaCrew.com

COURTESY OF HONEYBRAINS

A Restaurant That’s Good for Your Brain “Honey” and “brains” aren’t two words you usually hear in the same sentence, much less right next to each other. But here it is, incarnated as the name of a restaurant or, as a press release stated, as a “public health care initiative set in a café.” Honeybrains is the brainchild (sorry) of siblings Alon, Galit, and Tomer Seifan. Alon is the chief health officer of Honeybrains, as well as assistant professor of neurology at Weill Cornell Medical College and director of research at the Weill Cornell Alzheimer’s Prevention Clinic. He meticulously compared various diets that have shown to be beneficial for the brain, reviewing controlled experiments. The result? Though he doesn’t claim to be the authority, he found common elements shared by the diets, specifically five categories of foods— legumes, vegetables, fruits, whole grains, and rich in omega-3s. “There’s collective human knowledge,” Alon said. “It’s low-hanging fruit.” The siblings enlisted chef Kevin Chun to create a menu of flavorful dishes that would be both familiar and surprising. “Health can be actually fun. It’s the opposite of the egg white omelet,” Alon said. The menu offers juices including Sage Thinking, made with pineapple, Gala apple, pear, kale, lemon, walnuts (cholesterol-lowering), white

Honeybrains makes use of raw honeys from local and international apiaries. miso (for probiotics), fiber (for slower absorption), and sage; and dishes such as the Mediterranean Mind Salad, with baby spinach, hummus, chickpeas, quinoa, cucumbers, tomatoes, and spiced walnuts, and the Honeybrains Cobb Salad with house greens, olive oil poached tuna, organic slab bacon, avocado, bleu cheese, chickpeas, spiced walnuts, and 8-minute egg. The eatery’s “HoneyBar” serves raw honeys from local and international apiaries where the bees are well cared for, including Eat Local Honey (Boston), Taos Valley Honey (New Mexico), and Mieli Thun Honey (Italy). Open daily from morning to evening.

Honeybrains 372 Lafayette St. (between Great Jones & Bond streets) NoHo 646-678-4092 Honeybrains.com

Compiled by Channaly Philipp/Epoch Times Staff

Are You a Smart Restaurant Owner?

A Beef Tenderloin Inspired by James Joyce’s ‘The Dead’

RECIPE COCOA AND FIG GLAZED BEEF TENDERLOIN • 2 1/2 to 3 pounds beef tenderloin, trimmed and tied • 3 tablespoons olive oil • 2 tablespoons fig sauce (recipe below) • 1/4 cup cocoa powder • 1 teaspoon kosher salt

DIRECTIONS Heat oven to 400 F. Season tenderloin with salt. In hot saute pan, sear the tenderloin in 1 tablespoon of olive oil. Brown on all sides. Remove from pan and cool slightly.

Rub entire surface of tenderloin with fig sauce, then coat with cocoa powder. Place in roasting pan and drizzle with remaining 2 tablespoons of olive oil. Roast in oven until tenderloin reaches an internal temperature of 115 F. Remove from oven and let rest for 20 minutes. The internal temperature will continue to climb to 120–125 F for medium-rare.

A new restaurant opens every day in New York City,

Slice and serve. Present with remaining sauce in a gravy boat.

Do what our fabulous clients did and partake in our smorgasbord of offerings to grow your customer base!

For more about the dishes served at the production of “The Dead, 1904,” see D2.

HOW DO YOU STAND OUT?

We have increased sales and we’re getting new customers.

RECIPE FIG SAUCE • 1 pound light-fleshed figs, cut into quarters • 1 cup sherry • 1 cup water • 1/4 cup sherry vinegar • 1/2 cup sugar • 1/4 teaspoon kosher salt

Mie Okuda, owner and chef, Momokawa

DIRECTIONS Combine all ingredients in a pot and stew gently over medium heat until soft. Cool to room temperature and purée until smooth. Recipe courtesy of Mark Russell, executive chef, Great Performances

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December 2–8, 2016 www.EpochTaste.com TOP/TATE CARLSON

RECIPE LLAPINGACHOS (ECUADORIAN FILLED POTATO CAKES WITH PEANUT SAUCE) Makes 12 cakes This Ecuadorian classic is an adaptation of a family recipe that came to me via Jaime Sierra, a sous chef who trained under me at a restaurant I consulted at briefly years back. It showcases potatoes in their simple form. This recipe is nothing short of a showstopper. Even though the name is difficult to pronounce, these potato cakes are easy in their execution. They house salty cotija cheese and smoky paprika—definitely a lively filling. And a mellow peanut sauce, dairy-rich and pungent with onion, is perfect to cloak each bite of this well-balanced starter to any meal.

A Passion for Potatoes Raghavan Iyer, known for his books and video series on Indian curries, is turning his attention to the humble potato.

By Channaly Philipp | Epoch Times Staff

F

“Smashed, Mashed, Boiled, and Baked—and Fried Too!” by Raghavan Iyer.

A Perfect Fusion of East & West

RECIPE HASSELBACK POTATOES WITH CARDAMOM BUTTER

MATTHEW BENSON

or anyone who loves potatoes, Raghavan Iyer’s new cookbook offers plenty of ways to cook them. The James Beard Award winner’s latest cookbook is “Smashed, Mashed, Boiled, and Baked—and Fried Too! A Celebration of Potatoes in 75 Irresistible Recipes” (Workman Publishing, 2016, $16.95). “I am not petrified to openly admit my addiction. It may be the first step toward recovering but, honestly, I have no intention of recovering,” he writes in the introduction. But he knows he is in good company. “There are billions like me who fall into this category.” His enthusiasm is palpable and contagious, as he delves headlong into different culinary traditions that transform the beloved tuber. Some preparations are simple, like the hotagain Hasselback Potatoes, but Iyer hon-

ors their origin by incorporating cardamom, a spice found in Christmas fare in Sweden. Somehow, the delicate, crunchy layers make the most wonderful catching net for the fragrant, buttery cardamom-garlic-thyme-peppercorn topping. Another recipe, Llapingachos, is an adaptation of an Ecuadorian dish. A mashed potatobased dough is shaped into disks and filled with cotija cheese, cilantro, scallions, and smoked paprika. They then get a lift from a peanut butter sauce and chunks of creamy avocado. The llapingachos are lively, hearty, and nutty, all at once. There are also dishes whose titles alone are intriguing, like Burning Love, a Danish dish of potatoes and pork belly, and Mojito PotatoPomegranate Salad. Dessert is not left out either; if potatoes don’t stop at the main entree for you, make a beeline for the Thick-Cut Potato Crisps With Dark Chocolate.

Makes 4 potatoes 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!

Created in the 18th-century by a chef at the Swedish restaurant Hasselbacken, this accordion display of the common potato is perfumed with cardamom (a spice often incorporated in Christmas fare in Sweden) in my take on the classic. Crispy on the outside with a crackly pork-like skin, the creamy insides make for a delectable contrast in textures.

Shangri La 208 7th Ave.

(btw. 7th & 8th avenues)

(212) 807-9872 • shangrilanyc.wix.com/the-lounge

• 4 large russet potatoes (each 3/4- to 1-pound) • 4 tablespoons (1/2 stick) • Salted butter, at room temperature • 4 bay leaves (optional) • 4 large cloves garlic, finely chopped • 8 green or white cardamom pods, smashed • 2 tablespoons finely chopped fresh lemon thyme • 1 teaspoon coarse sea or kosher salt • 1 teaspoon coarsely cracked black peppercorns

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. Come and try for yourself. We are just beside Madison Square Garden. Since 1964.

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.

DIRECTIONS Position a rack in the lower half of the oven and preheat the oven to 375 F. Line a baking pan or pie plate with parchment paper if you don’t want to deal with any cleanup mess. Scrub the potatoes well under cold running water. Wipe them dry with paper towels. Slice each potato crosswise into 1/4-inch-thick slices, making sure you do not cut through the bottom. You want all the slices to stay attached. Grease the potatoes all over with a bit of the butter and place them in the baking pan. Slip a bay leaf between 2 of the slices in each of the potatoes, if desired. Roast the potatoes until the slices open out a bit, exposing more of the potato flesh, about 20 minutes. As the potatoes roast, melt the remaining butter in a small skillet over medium heat. Once the butter foams, add the garlic and cardamom. Allow them to flavor the butter with their pungent and sweet presence, 1 to 2 minutes. Remove the pan from the heat and sprinkle in the thyme, salt, and peppercorns. Give it all a good stir. Once the potatoes have opened up a bit after the initial roast, brush them liberally with the spiced butter. Continue to roast the potatoes, brushing and basting them periodically, until the potato slices fan out and the insides are tender when pierced with a knife, an additional 45 to 50 minutes. Make sure to use up all the butter. Serve the potatoes while they are still hot.

For the Shells • 1 1/2 pounds russet potatoes • 3 tablespoons potato starch • 1 teaspoon coarse sea or kosher salt For the Filling • 2 ounces cotija cheese, crumbled • 2 tablespoons finely chopped fresh cilantro leaves and tender stems • 2 tablespoons thinly sliced scallions (green tops and white bulbs) • 1/2 teaspoon smoked paprika For the Sauce • 1 cup whole milk • 1 small yellow onion, cut into 1/2-inch pieces • 1/4 cup chunky or smooth natural peanut butter • 1/4 teaspoon coarse sea or kosher salt • Canola oil, for pan-frying For the Topping • 1 large ripe Hass avocado, cut into 1/4-inch cubes

DIRECTIONS To make the shells, peel the potatoes and give them a good rinse under cold running water. Cut them into large chunks. Place them in a medium-size saucepan and cover them with cold water. Bring to a boil over medium-high heat. Partially cover the pan, lower the heat to medium-low, and simmer briskly until the chunks are tender when pierced with a fork or knife, 12 to 15 minutes. Lay out a large sheet of wax paper or parchment paper on the counter. Drain the potatoes in a colander and return them to the pan. Set it over medium-low heat and stir the potatoes once or twice to dry them out, about 1 minute. Working in batches if necessary, transfer the chunks to a ricer and press them directly into a medium-size bowl. Sprinkle on the potato starch and salt, and stir them in while the potatoes are still warm, until the dough is satin smooth. Once the dough is cool enough to handle, divide it into 12 equal portions and set them on the wax paper. To make the filling, lay out a smaller sheet of wax paper or parchment paper on the counter. Combine the cheese, cilantro, scallions, and paprika in a small bowl. Divide this into 12 equal portions as well and set them on the small sheet of wax paper. One at a time, shape each portion of dough into a disk about 3 inches in diameter. Place a portion of the filling in the center and fold over the dough to cover it. Reshape each half-moon into a cake roughly 2 1/2 inches in diameter and 1/2 inch thick. Return each to the wax paper while you finish flattening, filling, and shaping the remaining cakes. To make the sauce, bring the milk and onion to a boil, uncovered, in a small saucepan over medium heat. Lower the heat to mediumlow and simmer the milk, uncovered, stirring occasionally, to allow it to absorb some of the onion flavor, about 5 minutes. Fish out and discard the onion pieces (a slotted spoon works well). Whisk in the peanut butter and salt, and continue to simmer the sauce, stirring occasionally, until it thickens, about 2 minutes. Cover the pan, remove from the heat, and keep the sauce warm while you pan-fry the cakes. Set a wire rack over a cookie sheet and place it in the center of the oven. Preheat the oven to 200 F. Heat 2 tablespoons of oil in a medium-size nonstick or cast-iron skillet over medium heat. Once the oil appears to shimmer, place 6 of the cakes in the pan. Fry them until reddish brown and crispy on the underside, 3 to 5 minutes. Flip them over and fry on the other side, 3 to 5 minutes more. Transfer the cakes to the rack in the oven to keep warm as you finish pan-frying the remaining cakes. Add more oil to the pan as necessary. Serve the cakes warm, drizzled with the peanut sauce and topped with avocado. Pass around any extra peanut sauce for those wanting a bit more of that nutty goodness. From “Smashed, Mashed, Boiled, and Baked— and Fried Too!” by Raghavan Iyer, Workman Publishing, 2016, 256 pages, $16.95


Epoch Taste 12-2-2016