Cooperstown
D1 June 10–16, 2016 Top 10
Pastry Chefs on D12
www.EpochTaste.com
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Serenely situated by Otsego Lake, it’s a mecca for baseball lovers By Annie Wu | Epoch Times Staff
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hen nature looks this pristine and enchanting, the urge is to keep staring. Witness the water changing color throughout the day: from a shimmering, antique silver luster at sunrise, to a tropical aquamarine when the sun blazes in the afternoon, and finally, to a pool of pink and blue at sunset, like a mirror reflecting the transformation in the skies above. See Cooperstown on D2 1. A serene view of Otsego Lake from The Otesaga Resort Hotel. 2. In the early morning hours, the lake shimmers like antique silver. 3. Baseball fans find plenty to see and do in the village of Cooperstown. 4. Load up on Cooperstown Distillery’s baseball bottles, filled with whiskey, bourbon, or vodka. 5. Roasted Beets & Spring Radish with falafel, cucumber, greens, chia seeds, and herb goat’s milk yogurt, served at Glimmerglass, at The Otesaga. (1., 2., 4., 5.) CHANNALY PHILIPP/EPOCH TIMES; (3.) COURTESY OF COOPERSTOWN GETAWAY
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June 10–16, 2016 www.EpochTaste.com
A harmonious synergy of water, wind, and fire awaits at The Otesaga’s Fire Bar.
Cooperstown continued from D1
ALL COURTESY O F NATIONAL BASEB
HALL O
F FAME
Early in the morning, or just after a rainstorm, a misty fog rises above Otsego Lake, which stretches for almost 8 miles in central New York. Early 19th-century writer James Fenimore Cooper described its magnificence in his classic “Leatherstocking Tales,” calling the lake “Glimmerglass.” With the waters nestled between lush, green hills, it looks like a scene from a storybook. To be rewarded with such a view, one must travel to the village of Cooperstown, New York, where time pauses for you to soak in nature’s spectacle, to enjoy silence, to do nothing. Cooperstown is the kind of place far enough from the big city that you can lose yourself in the serenity of the landscape. But once you’ve had enough of that, there are plenty of cultural activities to enjoy. Cooperstown has long been known as a baseball mecca. The National Baseball Hall of Fame and Museum is here, which draws scores of fans to the annual induction ceremony. The museum traces the history of the sport through artifacts like Yogi Berra’s Yankees cap, a glove Babe Ruth used during the 1926 World Series, and early handbooks on the rules of the game. Exhibits cover everything from women in baseball, to team mascots, to the evolution of the baseball stadium. As the mythical birthplace of America’s pastime, Cooperstown satiates fans’ appetites with batting ranges, shops selling collectors’ items, and a wax museum with figures of baseball
A statue of Babe Ruth at the National Baseball Hall of Fame and Museum.
The village was named after James Fenimore Cooper’s father, William Cooper.
Refreshing cider and wine slushies at Fly Creek Cider Mill & Orchard.
CHANNALY PHILIPP/EPOCH TIMES
COURTESY OF THE OTESAGA RESORT HOTEL
1. Drizzle maple syrup on the made-to-order miniwaffles to your heart’s content at Glimmerglass at The Otesaga. 2. Glimmerglass offers lake views pretty enough to coax night owls out of bed. If that doesn’t do it, its famed breakfast buffet will. 3. View of The Otesaga. 4. Lambs at the Farmers’ Museum.
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Arts and Culture Even if you’re not a baseball aficionado, Cooperstown offers plenty to take in. At the northern end of Otsego Lake, the Alice Busch Opera Theater is home to the Glimmerglass Festival, a world-class opera company that puts on three operas and one work of American musical theater every summer. The theater features sliding walls that let in fresh air and a view of the scenic grounds as you watch a performance. glimmerglass.org The Fenimore Art Museum, meanwhile, boasts beautiful collections of American fine and folk art, as well as American Indian art, including almost 850 objects like clothing, ritual bowls, warrior armors, and handmade dolls. This season, the museum also has a special exhibit on the early work of American landscape photographer Ansel Adams, featuring small-scale prints that portray landscapes as subjects full of emotion and character. fenimoreartmuseum.org For those who love animals and learning about American history, The Farmers’ Museum contains a historic village that recreates life in the mid-19th century, with a barn filled with farm animals and a collection of agricultural tools through the ages. farmersmuseum.org
CHANNALY PHILIPP/EPOCH TIMES
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5. Summer isn’t complete without a stop for ice cream or fudge at Fly Creek Cider Mill & Orchard.
greats—all on Main Street, within walking distance of each other. baseballhall.org
CHANNALY PHILIPP/EPOCH TIMES
Cooperstown
COURTESY OF THE OTESAGA RESORT HOTEL
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June 10–16, 2016 www.EpochTaste.com CHANNALY PHILIPP/EPOCH TIMES
COURTESY OF OMMEGANG BREWERY
Brewery Ommegang’s summer concert series features Norah Jones with the Preservation Hall Jazz Band, Ben Harper, and The Lumineers. COURTESY OF THE OTESAGA RESORT HOTEL
A taste of the Belgian-style Witte beer at Brewery Ommegang.
The Otesaga Resort Hotel Opened in 1909, this historic hotel still retains its grand, old-world charm. Everything exudes American luxury from a bygone era, from the Colonial Revival architecture, to the room furnishings, to the servers in formal black-and-white uniforms. The Otesaga not only provides stunning views of the lake (with a veranda and rocking chairs for you to enjoy), but also has an outdoor heated pool and canoe, rowboat, and paddleboard rentals for guests to take onto the lake. Beyond water sports, The Otesaga is home to the Leatherstocking Golf Course, an 18-hole course designated as a cooperative sanctuary by Audubon International. The hotel also offers spa treatments and bike rentals. If you so choose, the hotel can even take care of all three meals for you. The onsite fine dining restaurant, Glimmerglass, serves a buffet breakfast, complete with housemade donuts and pastries, airy-light blueberry waffles, and an omelette station. For lunch, The Hawkeye Bar and Grill serves fresh, seasonal takes on classic dishes, like a Roast Vegetable Napoleon with asparagus, wild mushrooms, leeks, heirloom carrots, and sweet pea purée atop a polenta cake. The vegetables are roasted to perfection to bring out their natural sweetness, while a smear of creamy curry yogurt adds a touch of heat. The beef burger is also a winner, thanks to an in-house butcher who selects meats for the patty blend. For dinner, it’s back to Glimmerglass for a
ANNIE WU//EPOCH TIMES
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multi-course menu accompanied by classy, live music. The meal begins with soft, pillowy house-baked bread, followed by light, refreshing salads and satisfying entrees, like the Golden Halibut, pan-seared to flaky goodness, and paired with a rich, nutty lobster emulsion. Leave room for dessert: the housemade oatmeal cookie ice cream and deconstructed cherry blossom cheesecake are to die for. otesaga.com Cooperstown Beverage Trail Once known as the hops-growing capital of America, Cooperstown offers award-winning beers, ciders, and liquors that can be sampled along the Cooperstown Beverage Trail. Cooperstown Distillery is a small-batch company that makes gin, vodka, rum, bourbon, and whiskey from New York corn and grains. Fenimore Gin, made from 14 different botanicals, surprises with its smooth mouthfeel and pleasant fragrance. cooperstowndistillery.com Fly Creek Cider Mill is a 160-year-old mill that operates on a water-powered turbine. Go on a free tour to see the historic hydraulic press and learn about the production process. Then shop in the market, packed with specialty millmade products like fudge, salsas, apple wine, and hot sauce. Finally, make a stop at the food counter, where soups, sandwiches, and apple treats like apple cider donuts, cider floats, pies, and slushies are served. flycreekcidermill.com Brewery Ommegang has soared in popularity and size since its creation in 1997, but still stays true to its craft spirit. Beers are made with unique combinations of hops and spices (like cumin, coriander, and star anise). Dine at the 100-seat cafe for scrumptious Belgian fare, starring ale-infused dishes like mussels in basil pesto cream sauce and Ommegang Witte, and Nirvana IPA-marinated roast chicken. The brewery also holds a summer concert series; this year’s lineup includes popular artists like Norah Jones, The Lumineers, and Ben Harper. ommegang.com This trip was arranged by Cooperstown Getaway. For more information, visit cooperstowngetaway.org
Taking a leisurely ride around Otsego Lake.
SET SAIL TO SAGAPONACK
The shrimp are plump and juicy, the clams have that justbeen-picked out of the ocean brininess, and the scallops boast a lovely sweetness. Many dishes at Sagaponack are perfect vehicles to showcase quality Long Island seafood.
CHANNALY PHILIPP/EPOCH TIMES
4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226
sagaponacknyc.com
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June 10–16, 2016 www.EpochTaste.com BURCU AVSAR AND ZACH DESART
KARL MISCHLER
stuff to eat and drink around nyc
POUR THE CORE: BROOKLYN
Spring Agnolotti. KARL MISCHLER
Sample more than 75 hard ciders from local and international makers, along with food truck eats. Participating companies include Big Apple Hard Cider, Angry Orchard, and brands from Spain, England, and beyond. Several cider makers will also give seminars on their craft.
THE GOOD FORK TENTH ANNIVERSARY The Brooklyn restaurant The Good Fork is celebrating its 10th anniversary with a special six-course dinner. Dishes include diner favorites and dishes featured in chef Sohui Kim’s upcoming cookbook, such as Oyster Po’Boy; Crispy Skinned Artic Char with jalapeño and fingerling potatoes; and Panna Cotta with chocolate bread pudding. $65 per person.
Saturday, June 11 Session 1: Noon–3:30 p.m. Session 2: 5 p.m.–8:30 p.m. Brooklyn Expo Center 72 Noble St., Brooklyn pourthecore.com
Thursday, June 16 The Good Fork, 391 Van Brunt St., Brooklyn goodfork.com For reservations, call 718-643-6636
Attendees at the 2015 Pour The Core event.
COURTESY OF BAR BOLONAT
GUEST DINNER SERIES AT BAR BOLONAT
EATALY GRILLED MEAT AND GRILLED FISH WEEKS Eataly is hosting Grilled Meat and Grilled Fish weeks in June. The market and restaurants will have specials and wine pairings, while chefs will teach two grilling classes. Meat purveyor Pat LaFrieda and Eataly’s cooking school, La Scuola, will teach attendees how to choose the right cut of meat for meals, and how to break down an animal, then roast, sear, or grill it to perfection. Meanwhile, Eataly’s resident chef Nicoletta Grippo will teach a class on how to grill indoors. She will demonstrate preparing three dishes with wine pairings.
Chef Einat Admony’s Mediterranean restaurant is hosting Seattle chef Joel Gamoran for a dinner featuring ingredients from the Pacific Northwest. The four-course dinner will include dishes like Warm Smoked Morel Mushroom Salad with foraged greens, flowers, and herbs; Table Side Lamb Leg with gooseberries, potatoes, and ramps; and Rainier Cherry Yogurt Eton Mess. $110 per person.
Grilled Meat Week Monday, June 13–Sunday, June 19
Sunday, June 12 6 p.m.–10 p.m. Bar Bolonat 611 Hudson St. barbolonatny.com eventbrite.com (search “chef Joel Gamoran”)
Grilled Fish Week Monday, June 20–Sunday, June 26 Eataly, 200 Fifth Ave. eataly.com
Chef Joel Gamoran.
NYC CRAFT BEER FESTIVAL Get your hands on 150 different beers, ciders, and meads from 75 different breweries at the fifth annual Craft Beer Festival. You’ll also get to attend seminars with industry experts and sample savory bites. $15 to $85 per person.
BOURBON BASH Take a tour of downtown’s popular bars while enjoying a different type of bourbon at each joint, including Old Forester, Maker’s Mark, Burnside 4 Year, Jim Beam, Jack Daniels, Four Roses Single Barrel, Bulleit, and Knob Creek. $65 per person.
Friday, June 17–Saturday, June 18 Lexington Avenue Armory 68 Lexington Ave. nyccraftbeerfest.com
Saturday, June 18 Noon–10 p.m. Parkside Lounge 317 E. Houston St. eventbrite.com (search “NYC Bourbon Bash”)
KATE MILFORD
We, at Hatsuhana, realize that it is rare to find a “no gimmicks, no frills” approach to sushi. Sushi is a conceptually simple cuisine. Ironically, its simplicity also makes it complicated. Hatsuhana salutes the centuries-old methods used by prominent sushi restaurants and chefs in Japan. P H O T O S : E DWA R D D A I
Obsessive Attention to Detail T
he single inspiration that lead to the establishment of Hatsuhana was nothing more than the desire to introduce unsurpassed sushi and sashimi to New Yorkers. Since the first day we opened our doors in 1976, we have been a sushi specialty restaurant. This has helped us maintain our focus exclusively on sushi cuisine.
212.355.3345 www.hatsuhana.com 17 East 48th St, New York (btwn. Madison & Fifth Ave.)
Nearly four decades later, our mission remains unchanged. Obsessive attention to detail should be the norm for sushi restaurants, not something to strive for. The complexity associated with creating the ideal sushi rice. The fragrance of freshly ground wasabi. The freshest fish from around the globe. Please come by for lunch or dinner and let us show you what real sushi is like!
Children learn to make empanadas at last year’s festival.
EGG ROLLS, EGG CREAMS, AND EMPANADAS FESTIVAL Celebrate the diverse Chinese, Jewish, and Puerto Rican heritages of the Lower East Side with the Museum at Eldridge Street. At the festival, there will be food, music, and entertainment from all three cultures, including Chinese mask making, yarmulke making, and salsa music. Sunday, June 19 Noon–4 p.m. Museum at Eldridge Street 12 Eldridge St. eldridgestreet.org
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June 10–16, 2016 www.EpochTaste.com COURTESY OF TEMPURA MATSUI
TEMPURA MATSUI’S NEW MENU Under a new chef, Japanese tempura restaurant Tempura Matsui is serving several new dishes on its tasting menu. Chef Kiyoshi Chikano’s creations include an appetizer course of Scallop Tartar and Pea Mousse with uni sauce; a Somen Noodle dish with okra, lime, water lily bud, and cherry tomato; and a Tencha rice course with broth infused with tea leaves. Aside from the restaurant’s usual tempura courses, an extra dish is now available to order: Lobster Tail Tempura, served with baby corn and asparagus tempuras, boiled lobster claw meat, and vinegar soy sauce.
The New Umami Experience Bara is an attempt to find common ground in tavern culture through the east and west by combining the wine bar tradition of Paris with the Japanese izakaya. The word bara has many meanings, as the restaurant Bara has many faces.
Tempura Matsui 222 E. 39th St. tempuramatsui.com
The Mushimono course: savory egg custard and foie gras with crab sauce.
COURTESY OF KOBRICK COFFEE CO.
Our sensibilities are wild, with a passion for unsulphered wines, spontaneously fermented beers, sour doughs and kimchi, but are also restrained with clean presentations and an attempt to always make clarity of flavor our number one priority.
COURTESY OF KOBRICK COFFEE CO.
We Now Deliver!
58 E. 1st St. (btw. 1st & 2nd avenues) 917-639-3197 - bararestaurantnyc.com
The Just Past First Crack cocktail.
KOBRICK COFFEE NEW COCKTAIL MENU
JAPANESE STYLE
With the summer season, Kobrick Coffee’s cocktail bar is launching a new menu. The drinks include Just Past First Crack, with housemade malabar coffee syrup, Chartreuse, dry vermouth, and lime juice; the Mastercassis Theatre, with Cassis Noir, London dry gin, Pavan liqueur, lime juice, muddled cucumber, and mint; and Black & Blue Punch, with Guji cold brew coffee, Smith & Cross Jamaican rum, lime juice, blueberry syrup, and angostura bitters. Kobrick Coffee Co. 24 Ninth Ave. kobrickcoffee.com
Karaoke Bar & Lounge
The Three Hour Kyoto Negroni.
EVAN SUNG
For Reservations and Information clubvoa@gmail.com
SHAKE SHACK SUMMER SPECIALS
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For a limited time this summer, Shake Shack is offering two new items on its menu: the Bacon CheddarShack, with an Angus beef patty, smoked Niman Ranch bacon, and Wisconsin aged cheddar cheese sauce; and the BlueBerry Pie Oh My frozen custard, blended with a slice of Four & Twenty Blackbirds blueberry pie and topped with whipped cream (available as a shake or a concrete).
3 VIP Karaoke Rooms
All NYC locations shakeshack.com
249 East 49th St., 2nd Fl. (btw. 2nd & 3rd avenues) CLUBVOA.NYC
The Blueberry Pie Oh My shake and concrete.
Hours: Mon–Sat 9pm–3am, Fri 9pm–4am, Sun (bar only) 8pm–2am
KATIE BURTON
PIG BEACH GUEST PITMASTER TAKEOVER SERIES Pig Beach, the outdoor barbecue restaurant in Gowanus, Brooklyn, is launching a summer series with guest pitmasters from around the country taking turns at the Pig Beach smoker. The lineup includes Kelly Dallas of Hogapalooza in Wynnee, Arkansas; John Wheeler of Memphis BBQ Co. in Mississippi; and Carey Brindle of Peg Leg Porker in Nashville, Tennessee. $50 to $350 per ticket. Pig Beach 480 Union St., Brooklyn pigbeachmasterny.eventbrite.com
Authentic Japanese 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)
EURO CUP AND COPA AMERICA VIEWING AT RIBALTA Watch the UEFA (Union of European Football Associations) European Football Championship and the Copa AmĂŠrica soccer tournament while enjoying Ribalta pizza and Italian pasta dishes. Ribalta will be live-streaming all the games on its big screen projectors.
Euro Cup Friday, June 10–Sunday, July 10 Copa AmÊrica Friday, June 3–Sunday, June 26 Ribalta 48 E. 12th St. ribaltapizzarestaurant.com
6 Appetizer 6 2 kinds of Sashimi 6 Choice of Sukiyaki or Shabu-Shabu (SautĂŠ meals cooked at the table)
6 %00%/1
$48/per person A L SO AVA IL A BLE:
Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com
Compiled by Annie Wu/Epoch Times Sta
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June 10–16, 2016 www.EpochTaste.com SAMIRA BOUAOU/EPOCH TIMES
Pure Peruvian Cuisine
(Clockwise from top) Comté, mimolette, and Roquefort.
Ceviche, Our signature dish
Happy Hour Mon-Fri 4pm- 7pm Free Peruvian chicken wings after 2nd drink
Live Entertainment 7pm-10pm, every Friday
718-224-8505 # 39-32 Bell Blvd, Bayside, NY 11361 www.piurarestaurant.com
CASTILIAN SPANISH CUISINE Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
SAMIRA BOUAOU/EPOCH TIMES
French Cheese Board offers an exploration of fromage in Nolita By Channaly Philipp | Epoch Times Staff On party platters, American cheese is often served in square chunks. For French cheese, this presentation just doesn’t cut it. It’s one of the many areas that the French Cheese Board, a new concept in Nolita, hopes to remedy. This is not your average cheese shop, however. The venue does curate some of the best French cheeses, out of the 1,000 types currently being made in France today. But it also brings an artistic and educational dimension. Currently, an exhibition of photographs shows edible sculptures from various French cheeses, cut and carved in different styles. In the piece titled “Revolution,” comté cheese is fashioned into a staircase inspired by Leonardo da Vinci’s sketches for a central staircase for Chambord castle. In “Accumulation,” 40 gaperons—cheese balls made of raw milk—are stacked to resemble croquembouche, a stacked pyramid of choux pastry balls traditionally served at weddings. On the walls, magnetic white-on-black graphics show a map of France, with map points showing where different cheeses hail from. Some graphics also detail how to cut different cheeses. Many cheeses, for example, would be cut to include part of both the core and the rind, ensuring that everyone can get the full experience. “Cheese itself is all about sharing, and it’s reflective of French culture,” noted Hubert
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
French Cheese Board
41 Spring St. (between Mulberry & Mott streets) 212-302-3390 frenchcheeseboard.com Hours Open daily 11 a.m.–8 p.m.
DESIGN BY ICH & KAR/PHOTO BY JEAN JACQUES PALLOT
at el Pote
Say Cheese
Rococo motifs are carved into cheese as part of the Pieces Montées photography exhibition.
In cheese matters, the milk and cow breed are important factors. Cosico, who recently moved from Paris to work at the French Cheese Board. The venue hosts weekly events, including some beverage pairings; Cosico is open to event suggestions. He recently paired cheeses for someone with yerba maté, the rather robust, bitter South American beverage and is pairing cheeses with sakes for an upcoming private event. Customers get advice on food pairings as well. For example, Cosico recommends pairing comté with apricot, and camembert with cold pear jam. For roquefort, he found some crème de marrons (sweet chestnut paste), which enhanced the sweet, nutty notes of the cheese to perfection. For the studious, there is a small library of all things cheese. A selection of jams, chutneys, and honeys, as well as cheese accessories, are available for purchase.
Openings around NYC KATIE BURTON
Perrine
Redefining Traditional Spanish Cuisine • Fine dining experience inspired by the distinctive culinary-rich regions of Spain. • Top-quality ingredients expanding on the rich, healthy profiles of the Mediterranean diet. • Seasonal menu reflecting the bounty of fresh, local ingredients. • Exciting selection of Spanish wines, cavas, and cocktails.
Perrine is the new restaurant located at The Pierre hotel. Executive chef Ashfer Biju serves seasonal fare, featuring French as well as New York City classics, but with a modern take. Biju, who grew up in a fishing village in Kerala, India, has incorporated many seafood options. The menu includes dishes such as Pan-Roasted Diver Scallops with Gruyère crumbs, cauliflower, baby turnips, and herb vinaigrette; and Black Sea Bass served in seafood broth with fresh fava beans and herbs; while daily specials—Pierre Classics—offer updated versions of dishes from the hotel’s vintage menus, including Confit Duck à l’Orange and Coq au Vin. Desserts, created by executive chef Michael Mignano, are likewise seasonal, including Strawberry Rhubarb Pie. In summer, Perrine will also feature outdoor seating. Open daily for breakfast, lunch, and dinner, and for brunch on weekends.
The Pierre, 2 E. 61st St. (at Fifth Avenue) 212-940-8195 perrinenyc.com YUXI LIU
246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
Tuna Tartare with haricot verts, cucumber, basil, olives, and Dijon dressing.
Spring Peas With Sweet Onion and Favas.
Sauvage The team behind Maison Premiere has opened Sauvage in Greenpoint, located on the edge of McCarren Park. The restaurant, from the James Beard award-winning team of Joshua Boissy, Lisa Giffen, and Krystof Zizka, takes its inspiration from the wild, for decor as well as drinks and food. Giffen offers Ricotta Dumplings with spring onion and barley consommé; Plymouth Rock Pot au Feu with chicken skin schmaltz toast; Smoked Squab with sour turnips and an offal pie; and Squid Ink Garganelli with sepia ragu. A “For two” section includes Pig Head Confit white emargo beans and market fruit; Stuffed Arctic Char with Absinthe Mignonette and Beef Fat Potatoes and Fresh Crotin Cheese with olive oil, rhubarb, and mostarda. Over 200 small-batch spirits are offered, while the wine program features exclusively natural, sustainable, and biodynamic wines. Open daily from 5 p.m. Breakfast and lunch to come.
905 Lorimer St. (at Nassau Avenue) Greenpoint, Brooklyn 718-486-6816 sauvageny.com
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June 10–16, 2016 www.EpochTaste.com ALL PHOTOS BY TERRY TANG/AP
Customers eat at Chicago pop-up restaurant Saved by the Max, a replica of The Max, the fictitious hangout from the TV sitcom “Saved by the Bell.”
Lines to ‘The Max’ for ‘Saved by the Bell’ Pop-Up Restaurant By Terry Tang Fans of the old TV show “Saved by the Bell” are getting a chance to step back in time and feel like part of their favorite ‘90s high school sitcom gang. But chances are they are eating better than the students at Bayside High ever did. In a plan that class schemer Zack Morris would find genius, a vacant restaurant space in Chicago’s Wicker Park neighborhood has become Saved by the Max, a replica of The Max. The fictitious Southern California hangout was where students would hash things out over fries and milkshakes. “It’s so cool,” said Mallory Carl, of Chicago, who was eating at a counter seat on the restaurant’s opening day June 8. “The whole atmosphere is just like it, especially that pink Max sign. That was the big iconic image for any time they shifted to a scene here.” Actor and magician Ed Alonzo, who played diner owner Max, also got in on the fun. After liking the project on Facebook, he was invited to appear during opening week at the pop-up diner. Dressed like his TV alter-ego, he surprised fans with magic tricks, just like on the series. “Unfortunately, I don’t think there’ll ever be like a ‘Saved by the Bell’ television special reunion. I think this is as close as I’ll get to it,” Alonzo said. “This is better than the original Max that we used to shoot the show on over at NBC.” The eatery will be open nightly through Aug. 31 for ticketed dinners. It also offers a walk-in brunch and late night service. Tickets for the dinners have already sold out. A $35 ticket gets you an appetizer, entree, and dessert. Local chef Brian Fisher curated a menu that pays homage to Zack, Slater, Screech, and other characters from the show, but is also a step above regular diner food. Items include A.C. Sliders, Mac & Screech and a Preppy BLT. Unlike the TV diner, there is a cocktail menu. “Saved by the Bell,” which ran from 1989 to 1992, was a sunny sitcom about a group of friends at Bayside High School in Southern California. Taking a page from the comedy movie “Ferris Bueller’s Day Off,” the school was often run more by the teens than their hapless principal. The show was both ridiculed and embraced for its zany plot lines. The mastermind behind the diner is Derek Berry, a bar events manager who has been obsessed with “Saved by the Bell” since he was a youngster. The 33-year-old, a former DJ at ‘90s nostalgia-oriented events, collaborated on the diner concept with two friends also in the service and events industries—Steve Harris and Zack Eastman. They found a contractor to revamp the space and spoke with representatives from NBC Universal, which owns the rights to the show. The entertainment company was immediately on board and helped ensure that the popup diner replicated The Max down to “the corner of the door,” Berry said.
Experience Firsthand the Romance of the Korean Dynasty Original “Saved by the Bell” cast member Ed Alonzo (R) talks to customers on June 1. Dinner tickets went on sale in April and sold out within minutes. That prompted an extension to the end of August. Tickets sold out in minutes again. “I said the night before we went on sale, I’d be really happy if we could sell a couple days out and then go into this and just have a really cool, successful run,” Berry said. “This is awesome but now we really need to nail this. People need to come in and go ‘Whoa, I’m here.’” The overwhelming interest hasn’t escaped cast and crew from the show. Producer and writer Peter Engel will appear at the diner this summer. Invites have gone out to the actors including “Extra” TV host Mario Lopez, who played jock A.C. Slater and has talked about the diner on his iHeartRadio show, according to Berry. With a recent wave of ‘80s and ‘90s shows such as “Full House” getting revived, Berry said he knows the interest is completely nostalgiadriven. He also gives some credit to “Tonight Show” host Jimmy Fallon. The late-night comedian’s “Saved by the Bell” skit last year with original cast members has more than 33 million hits on YouTube. The restaurant has gotten inquiries from fans as young as 21 to 40-somethings who grew up on it. “Someone emailed me from Australia as an inquiry, asking if they could get married here,” Berry said. The restaurant is looking at possibly staying open beyond summer. “I think there’s demand to stay open. How long? I’m not sure. You never want to milk something dry,” Berry said. “I don’t want to do this until we only have three people sitting at the diner bar.”
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.
IF YOU GO... Pop-up diner and bar inspired by The Max from “Saved by the Bell” TV show. Dinners are sold out through the end of August. And there’s walk-in brunch and late night service. Saved by the Max: 1941 W. North Ave., Chicago; facebook.com/events/942955415760073 From The Associated Press
Tori’s Fried Chicken, Korean fried chicken with a coconut milk waffle.
212-594-4963 10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
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June 10–16, 2016 www.EpochTaste.com
Try a Guilt-Free Dessert With a Pear and Chocolate Crumble AP PHOTO/MELISSA D'ARABIAN
By Melissa d’Arabian My four daughters all have a sweet tooth, and I blame genetics. I can sidestep french fries, chips, and salty stuff pretty easily, but chocolate makes me drool. So if you love sweets, at least know you are in good company. But, healthy-eating friends, let’s have some straight talk about dessert: it’s full of sugar, which means we can’t have dessert every single time we want it. In our house, we eat (real) dessert only on weekends. During the week, I serve plain fruit or unsweetened yogurt after dinner, saving the sweeter treats for family meals where we linger around the table, connecting. Even weekend desserts, though, are not a free-forall sugar-fest. I follow one simple guideline to keep my family’s sugar consumption in check: I make all our own desserts. There are three major advantages to this rule. First, while sugar can wreak havoc on our health, weird chemicals—fake flavors, colors, preservatives—scare me even more. If I make the food myself, I can skip the strange ingredients I can’t pronounce, and that’s a win for our health.
Second, having to cook my own treats (usually) stops me from mindlessly eating something I brought home from the store. Permission to eat anything that is homemade is simultaneously enough freedom to indulge our cravings sometimes and enough brakes to keep us from scarfing down a random box of cookies. Lastly, if I make the desserts myself, then I have control over the recipe. Usually, I reduce sugar and simple carbohydrates and add protein and fiber, which all slow down the sugar rush. For instance, this week’s pear and dark chocolate crumble turns almond flour and oats in a tasty topping that isn’t loaded with empty calories, and a tiny splash of almond extract brilliantly tricks the palate into thinking this dessert is sweeter than it is. Splurge on some high-quality dark chocolate chips (or just chop up a bar)—you’ll be amazed how satisfying a small bit of dark chocolate can be. Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook “Supermarket Healthy.” From The Associated Press
RECIPE • 1/3 cup dark chocolate chips (recommended: 63% cacao) • 1 tablespoon brown sugar • 1/4 teaspoon salt • 3 tablespoons cold butter, cut into small cubes
PEAR AND DARK CHOCOLATE CRUMBLE Prep & Cooking Time: 1 hour Serves: 6 For the Filling • 2 tablespoons lemon juice • 1/4 teaspoon almond extract • 4 pears, peeled and diced • 1 Granny Smith apple, peeled and diced • 1 tablespoon brown sugar • 1 teaspoon cornstarch
DIRECTIONS Heat oven to 350 F. In a large bowl, mix the lemon juice and almond extract. Add the fruit and toss to coat. Sprinkle the sugar and cornstarch on the pears and stir until mixed in.
For the Crumble Topping • 1/3 cup almond flour • 1/2 cup oats
Spoon the fruit into a 1 1/2- or 2-quart baking dish sprayed with nonstick cooking spray. In a small food processor, place the almond flour, oats, chocolate chips,
sugar, and salt. Pulse once or twice to mix. Top with the butter and pulse 8 or 9 times until mixture looks like wet sand. (Chocolate chips may still be quite large and that’s perfect.) Spread the oat and almond mixture over the fruit and gently press down into the fruit. Spray the top of the crumble with a little cooking spray. Bake until fruit is tender and bubbling, and topping is golden brown, about 40 to 45 minutes. Cool for 15 minutes before serving. Note: One Granny Smith apple is used to add depth of flavor and texture, but another pear can be used instead. Recipe by Melissa d’Arabian
AP PHOTO/SARA MOULTON
Lamb Kebabs, a Dish Inspired by New York Street Food By Sara Moulton One of the great things about living in New York City is its wealth of street food, which provides us with easy access to dishes from the four corners of the Earth. One of my all-time faves—a favorite in the Middle East and Far East—goes by many names, the most common of which is kofta kebab. It is heavily spiced ground meat—usually lamb or beef or a combination of the two—that’s been molded into sausage-like oblongs, grilled on skewers, and served with a garlicky tahini/ yogurt sauce in a pita pocket or flatbread. So good! It’s no wonder that, with minor variations, kofta is a staple of Middle Eastern cuisine from Afghanistan to Turkey. Happily, it’s quick and easy. One of the dish’s two key elements is texture. The meat should be firm, not springy. If you buy your meat at a supermarket, just follow the instructions in the recipe and pulse it in a food processor until smooth and almost paste-like. If you buy your meat from a butcher, ask him or her to grind it extra fine. Then, after adding all the spices, knead the meat on the counter (yes, like dough) until it’s smooth and sticky. This will take 5 to 10 minutes. (It’ll also do wonders to tone up
your forearms.) The second of the recipe’s key elements is its spices. Different cultures call for different spices, so I chose the mix that most appealed to me: cumin, paprika, allspice, pepper, and fresh parsley. Onions and garlic are universal, but they’re always added in raw form. I opted instead to sauté the onions and garlic to maximize their flavor and sweetness before adding them to the meat mixture. Once the meat has been seasoned, it needs to be chilled. This firms up the meat so that it holds its shape on the skewers when grilled. It also gives the seasonings time to permeate the meat. Three hours of chilling is good; 24 hours is better. One tip about shaping the meat on the skewers: The meat will be easier to mold if you keep wetting your hands with cold water. Sara Moulton is the host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “Home Cooking 101.” From The Associated Press
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Texture is key. Grind then knead the meat until smooth.
A touch of almond extract makes this dish taste sweeter.
RECIPE GRILLED GROUND LAMB KEBABS Prep & Cooking Time: 35 minutes plus 3–24 hours for chilling Serves: 4 This recipe calls for a succulent mix of lamb and beef, but you’re welcome to go all one way or the other.
For the Kofta • 1/2 cup finely chopped onion • 1 tablespoon extra-virgin olive oil, plus extra for brushing on the meat • 2 teaspoons minced garlic • 1/2 pound ground beef • 1/2 pound ground lamb • 1 1/2 teaspoons paprika, preferably hot smoked • 1 teaspoon ground cumin • 1 teaspoon kosher salt • 1/2 teaspoon ground allspice • 1/4 teaspoon black pepper • 1/3 cup minced parsley For the Sauce • 1/3 cup tahini, stirred well • 1/2 cup plain Greek yogurt • 2 to 3 tablespoons fresh lemon juice • 1/2 teaspoon minced garlic • Four 6-inch pitas with pockets, 1/4 of the top cut off to form pocket • Shredded romaine lettuce for garnish • Hot sauce for garnish
In a medium skillet, cook the onion in the oil over medium low heat, stirring occasionally, until it is golden brown, about 8 to 10 minutes. Add the garlic and cook, stirring, 1 minute. Transfer the mixture to a small bowl and chill until it comes to room temperature. In a food processor, combine the cooled onion mixture, the beef, lamb, paprika, cumin, salt, allspice, and pepper and pulse the mixture until it forms a paste and is tacky to the touch. Transfer the mixture to a bowl and stir in the parsley. Divide the meat mixture into 8 equal portions and shape each portion into a log around a skewer, about 5-inches long and 1-inch wide. Cover and chill the skewered meat for at least 3 hours and up to overnight. Meanwhile, Make the Sauce In a medium bowl whisk together the tahini, yogurt, lemon juice, garlic, and 3 tablespoons water, adding additional water if necessary to achieve a pourable consistency. Add salt and pepper to taste.
DIRECTIONS
Heat the grill to medium. Lightly oil the meat on both sides and grill it, turning often for about 6 minutes or until it Is firm to the touch and cooked through. Pull the meat off the skewers and transfer two logs to each of 4 pitas. Top the meat with one fourth of the sauce and some shredded lettuce and serve with the hot sauce on the side.
Make the Kofta
Recipe by Sara Moulton
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June 10–16, 2016 www.EpochTaste.com AP PHOTO/KATIE WORKMAN
A Chicken Recipe That Says Springtime
SO FRESH!
By Katie Workman Oh, that first grilled meal of the season ... that’s the real sign of spring, not some fickle groundhog. This was how we inaugurated our grill this spring. I made this recipe first on the stovetop, and it was great, but on the grill it takes on that other element you get only with outdoor fire cooking. My husband said it was one of the best chicken dishes I have ever made, and I make a lot of chicken. The chicken shared a citrusy, tangy marinade with a few handfuls of baby artichokes. Baby artichokes might seem to require a lot of eort, but they really don’t, and they are so delicious and such a welcome sign of spring. Their pointy tops and the bottoms need to be trimmed, and you should remove the tougher outer leaves. But because they don’t have a choke, at this point you can leave them whole or cut in half and get them into the pan or, in this case, into a marinade and then onto the grill. Can’t find baby artichokes at the store? Use asparagus instead. I also made some steamed green beans on the side, tossed with a mustardy vinaigrette, to give the serving platter more texture and color.
60 E. Third St. (between First & Second avenues)
#
You can keep the artichokes and chicken separate during the marinating and cooking (just divide the marinade in half) if you are looking to please vegetarians at your gathering. This recipe can be easily multiplied.
• • • • • • • •
From The Associated Press
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!
In a large container or zipper top bag, combine the lemon juice, olive oil, shallots, capers, Sriracha, salt, and pepper. Trim the bottoms and pointy tops off the artichoke hearts, and remove any tough outer leaves. Cut each artichoke in half lengthwise. As you prepare each artichoke, make sure it goes right into the marinade to prevent browning, and that the cut side in particular is submerged in the marinade. Add the chicken to the marinade, making sure the marinade coats it. Marinate for 6 to 12 hours.
1 1/2 pounds boneless, skinless chicken thighs 8–10 baby artichokes 1/2 cup fresh lemon juice 1/2 cup olive oil 1/4 cup minced shallots 1/4 cup capers, rinsed and drained 1 tablespoon Sriracha sauce, or to taste Kosher or coarse salt and freshly ground black pepper to taste
A Perfect Fusion of East & West
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!� and “The Mom 100 Cookbook.�
2-by-3 inches each, and trim off any excess fat.
Prep & Cooking Time: 6 hours marinating, 45 minutes prepping and cooking Serves: 4
Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order
Come enjoy cuisine from the most savory region in Mexico...Puebla!
RECIPE LEMONY CHICKEN AND ARTICHOKES
Authentic & Delicious
Heat the grill to medium high. Grill the chicken and the artichokes for about 5 minutes on each side, until nicely browned and cooked through.
DIRECTIONS
Serve the chicken and artichokes hot or at room temperature.
Cut each chicken thigh into two or three pieces, about
Recipe by Katie Workman
Shangri La 208 7th Ave.
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
TACOS All day, every day
A huge selection of Tacos, made the traditional way with authentic fillings and flavors such as:
AP PHOTO/MEERA SODHA
CARNITAS BISTEC OREJA LENGUA AND MORE!
We also serve torta sandwiches!
Did we mention they start at $3?
Taqueria Tehuitzingo
695 10th Ave (@ 48th St.) + 578 W. 9th. Ave (Btw 41st & 42nd St)
646-707-3916 + TaqueriaTehutzingo.com
A Spicy Turn on Grilled Cheese By Meera Sodha When it comes to cooking, my father has never really strayed into the kitchen. Once, when my mother was away, he made himself a “salad� using a can of tuna, a red pepper, and a cucumber and called me (and a handful of others) as enthusiastically as if he’d won the lottery to let us all know. In search of something celebratory to cook for him one Father’s Day, I asked him what his favorite dish was. He replied, “Anything you or your mother cook for me is always the best�— a good answer from a man who would otherwise be eating tuna salad every day. But the joy of being my father’s daughter is that I know the things that make him stop and smile for a moment. And that thing, for my father, is cheese, in particular paneer. Paneer is Indian, unsalted white cheese. It has a mild flavor so it takes to marinades really well and unlike most cheeses, it can be grilled without melting so that it softens in the middle and chars on the edges. This marinade is for the dish known as paneer tikka in India. It’s made with some pantry staples like coriander, cumin, chili powder, and yogurt. The marinade gives the paneer an addictive, lip-smacking, and savory flavor. And the bonus: This low-effort-highreward dish doesn’t take much time to whip up, leaving you more time to spend with your father. Meera Sodha is an Indian food expert and author of “Made in India: Recipes from an Indian family kitchen.� From The Associated Press
Hours Daily 11:00 a.m.–11:00 p.m.
RECIPE SPICY GRILLED PANEER Prep & Cooking Time: 30 minutes Makes: 4 servings • • • • • • • • • • • • • •
4 tablespoons Greek yogurt 1 lemon, juiced, plus extra wedges to serve 1 tablespoon chickpea flour 4 large cloves of garlic, peeled 2 teaspoons ground cumin 2 teaspoons ground coriander 1 1/4 teaspoons kosher salt 1 1/2 teaspoons red chili powder 1 tablespoon canola or other neutral oil 1 pound paneer 2 handfuls of fresh coriander, chopped 2 bell peppers, cubed 1 red onion, cut into 8 1 small zucchini, thickly sliced
DIRECTIONS
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:
Blend the yogurt, lemon juice, chickpea flour, garlic, cumin, coriander, salt, and chili powder together in a blender, then tip the marinade into a bowl. Add a handful of chopped coriander and mix.
The Rachael Ray Show, The Today Show, The Wall Street Journal, and Daily News.
Cut the paneer blocks into 9 equally sized cubes and add to the marinade. Stir to mix. Then thread each of your skewers alternately with the onion, pepper, zucchini, and paneer.
Come and try for yourself. We are just beside Madison Square Garden. Since 1964.
To cook the paneer, coat a griddle pan with oil and heat the pan until very hot. Lightly oil the pan so the paneer doesn’t stick. Place the skewers onto the pan and turn every minute or so until they are evenly cooked and a little charred on each side.
Pizza Suprema 413 8th Ave. New York, NY 10001 (212) 594-8939
Serve with fresh coriander and lemon wedges. Recipe by Meera Sodha
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.
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June 10–16, 2016 www.EpochTaste.com ALL PHOTOS COURTESY OF TAIWAN TOURISM BUREAU
Mount Liyu is mirrored in Liyu Lake.
CYCLING
One of the Best Ways to Experience Rural Taiwan
The Two Lakes Bikeway A good way to explore the city and district of Hualien is to take the Two Lakes Bikeway between Qixing and Liyu lakes. Bikes are available for rent at multiple points along the 22-mile route, which is dotted with enough scenery and attractions to keep a visitor busy for an engaging day trip. At the northern start of the trip is the confusingly named Qixing, or literally Seven Stars Lake. Don’t bother looking for any lakes— they were all filled in to make way for an airport. Instead, here you’ll find a stretch of picturesque coastline with a shingle beach as a fishing village. The dangerous waves and currents make swimming a perilous (and prohibited) folly, but the beach, with its striped pebbles and color agates, is worth seeing just for itself, and a nearby park has vendors selling traditional Taiwanese snacks. Salty ocean air and a broad selection of freshly caught fish welcome visitors at the stop in Hual-
Taiwan has over 2,000 miles of designated biking paths. Liyu Lake is the largest body of water in eastern Taiwan.
For great traditional food and relaxation, take the welldeveloped routes in eastern Taiwan’s Hualien, where you can savor the local seafood and soak in a mineral-rich hot spring bath.
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T
aiwan has lush subtropical forests, pristine beaches, and crisp mountain air— all accessible by over 2,000 miles of designated biking paths. Combining the popularity of the bicycle in Taiwan with the island’s subtropical beauty makes this East Asian country a cyclist’s dream. Biking has long been supported by local authorities as a healthy and environmentally friendly activity, and there is much to show for it. In 2015, there was about 2,800 miles of biking trails in Taiwan, and there is an active effort to develop rest stops and other services along them. If you fancy picturesque Sun Moon Lake, take the Xiangsheng Bike Way, a renowned 3-milelong, family-friendly route. Want a historically themed escape from the city life of Taipei? Take the train east at a leisurely 10 miles per hour, to an old Japanese-built railway tunnel, now adapted for bicycle use, for a unique museum experience. Or, for great traditional food and relaxation, take the well-developed routes in eastern Taiwan’s Hualien, where you can savor the local seafood and soak in a mineral-rich hot spring bath.
A cyclist in Ruisui, Taiwan.
A group of cyclists at the Liyu Lake National Scenic Area. ien’s harbor. At the harbor’s Sunward Plaza, you’ll find top-notch seafood served with locally grown greens at the Chinese and Japanese food restaurant. For those seeking a more customized experience, some establishments allow you to roll your own fish balls and create your own coral jewelry. At the Tian Mama (Field Mothers) restaurant in the fish market, local women are encouraged to hone their skills in preparing regional seafood delicacies. Here there is no menu; all selections are made based on what is available in the fish tanks, and the cooking is simple and to the point: fried, steamed, or boiled to best preserve the fish’s unique taste. Liyu (carp) Lake lies at the end of the bikeway. Its waters form the largest body of water in eastern Taiwan, and true to its name, the lake is full of multiple species of carp, as well as egrets and herons. At night, Mount Liyu is mirrored in the lake, the air still but for the ribbit of frogs and
green flashes of fireflies. The Hot Springs of Ruisui What better way to conclude a day of hard biking by washing off in a refreshing bath? Half a century of imperial Japanese rule left Taiwan with a blend of Chinese and Japanese customs. A prominent example of the latter survives today in the hot spring bath in the town of Ruisui, where visiting cyclists finishing up the local bikeway may find a welcoming rest for their aching muscles. The Ruisui hot spring bath was an early addition made just a few years after the Japanese occupation, in 1899. The carbonate water is rich in iron and barium, which oxidize to give the water its light yellow hue and a mild scent of salt and rust. The springs are known to be beneficial for the skin and for those suffering from arthritis. When one soaks in the water, the minerals coax dust out of the pores, leaving skin smooth and healthy.
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June 10–16, 2016 www.EpochTaste.com ALL PHOTOS COURTESY OF BLACK RIVER OUTDOORS CENTER VIA AP
Just a Few Miles From Busy Myrtle Beach, a Quiet Kayak Trip By Beth J. Harpaz Condo towers with ocean views. King Kong hanging off a mini-Empire State Building. A zipline, escape room, and helicopter rides. Myrtle Beach is all of this and more. But just a few miles from the city’s busy boardwalk and roadside attractions, a different type of thrill awaits. Here, the Waccamaw River meanders through a cypress swamp in a wildlife refuge. Spanish moss drapes the trees, turtles sun themselves on stones, and spider lily plants bloom with bright white flowers. Spend a few hours kayaking the calm waters and who knows what you might encounter. A dragonfly could land on your arm. A water snake could slither by. A bright yellow bird might pierce the quiet with a loud call as it flits from tree to tree, but good luck pronouncing its name: prothonotary warbler. Duck your head if a low-hanging branch comes up too fast to paddle around, and move to the side if the modern world intrudes: Motorboats turn up on the waterway too. I did a two-hour kayak trip here with a group of friends, booking through the Black River Outdoors Center. Our guide, Mandy Johnson, was brilliant at spotting wildlife and generous with her knowledge. And her love of the natural world was infectious: We smiled as she picked a flailing white moth out of the water and let it cling to her hat until its wings dried. The kayak outing was one of many excursions I took on a five-day getaway to the Myrtle Beach area. But while I enjoyed the destination’s other pleasures—including brunch at the Tupelo Honey restaurant and a visit to Fat Harold’s, a North Myrtle Beach club famous for the swing dance known as the Carolina shag—the kayak trip stands apart. See, exciting activities are easy to come by in a place like Myrtle Beach—not to mention
The Waccamaw River meanders through a cypress swamp in a wildlife refuge.
Kayak trips through the swamp offer a tranquil contrast to busy nearby Myrtle Beach.
Kayakers enter a cypress swamp on the Waccamaw River in South Carolina. restaurants, bars, fireworks, and shopping. What’s harder to find is tranquility. But there it was, in a kayak.
From The Associated Press
AP PHOTO/ROBERT F. BUKATY, FILE
Acadia is one of the parks taking part in the centennial of the National Park Service this year.
How to Mark National Park Service Centennial: Find Your Park By Beth J. Harpaz Looking for that one big event where you can take part in the celebration of the National Park Service centennial? Sorry to disappoint, but the park service isn’t compiling any top 10 lists of can’t-miss birthday parties. Instead, the National Park Service wants you to “find your park.” “Early on the decision was made to not identify key signature events,” said NPS spokeswoman Elizabeth Stern. “That would run contrary to what we’re trying to do, which is to get people into all of the parks. The point of the centennial is to emphasize that we have 411 parks, and each one is so different. It shouldn’t be up to us in Washington to say, ‘Here’s what we want you to do.’” So where do you begin to figure out how to join the celebration? Well, every park was asked to come up with a unique way to mark the milestone. So, said Stern, just go to FindYourPark.com and
W i Din n n at er
IF YOU GO... Black River Outdoors Center: Myrtle Beach, South Carolina; blackriveroutdoors.com or 843-546-4840. Two-hour kayak ecotour, $40. Four- and six-hour tours and fishing trips also available.
start browsing. You can search by state at findyourpark. com/find or look at listings for centennial events in chronological order at findyourpark.com/find#centennial_events. Events include performances in late July at the Eugene O’Neill National Historic Site in Danville, California, and an Aug. 22 recitation of the historic speeches that marked the 1916 conservation of land in Maine that became Acadia National Park. Stern noted that parks in different regions have different peak seasons, so some parks may have already held their signature centennial events, while others may be scheduled for summer or fall. And remember: You don’t have to drive cross-country, go camping, or plan a 10-mile hike to participate. Finding an interesting event near you that’s worth a day or an afternoon of your time may be just as meaningful as a big trip. From The Associated Press
A dragonfly lands on the hand of a kayaker.
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Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.
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Scott Green of The Langham Hotel in Chicago.
Strawberry-rhubarb push pops and hazelnut cakes with yuzu and banana by Franck Iglesias.
Chocolate-vanilla truffle with white soy caramel sauce, caramelized cacao nibs, and brown butter by Alex Grunert.
Chef Scott Green’s Petit Gâteau: Black pepper gooey butter cake with cream cheese mousse, wild strawberries, and pistachios.
Kumquat and yogurt tarts by Lauren V. Haas are sunshine-filled bites.
Lauren V. Haas of Johnson & Wales University.
Venture Into Thailand’s
Spicy Northeast
at
ESANATION Authentic Thai cuisine sure to delight your adventurous senses!
• 14 types of unbelievable Som Tum (papaya salad). • Gang Om soup that pulls a straight punch to the throat. • Whole Cornish hen, fried to a golden crispiness, with the most addictive dipping sauce. • Yentafo Noodle soup, an authentic standout.
Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.
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Kelly Fields of the Besh Restaurant Group.
Cornbread pudding with bourbon, peaches, blackberries, and buttermilk sherbet by Kelly Fields.
Sweet Insp iration Dessert Professional magazine names top 10 pastry chefs in America
By Annie Wu | Epoch Times Staff At one point during his 27-year career, Alex Grunert worked in the chocolate department of a Viennese pastry shop. He had to taste-test bonbons every day to the point where he grew tired of sweets. Perhaps that’s why Grunert, the executive pastry chef at the three-Michelin-starred Chef’s Table at Brooklyn Fare, makes a chocolate-vanilla truffle that is surprisingly light on sweetness. The confection is paired with a white soycaramel sauce made with brown butter. His subtle play on savory and sweet is refreshing. Grunert is among the top 10 pastry chefs in America named this year by Dessert Professional magazine. An award ceremony on June 6 at the Institute of Culinary Education in downtown Manhattan honored the chefs and showcased some of their creations. The following are a few of the highlights. Inspired by Art Scott Green, executive pastry chef at The Langham Hotel in Chicago, studied graphic design. He gets inspired by works of architecture and art, “the angle of something, or the colors and patterns,” he said. The petit gâteau he prepared that night certainly revealed his eye for design: a long rectangular block of black pepper gooey butter cake, covered with a vibrant red wild strawberry jam, studded with teardrop-shaped pistachios on the sides, and topped with a coriander flower. Seasonal, Light, and Comforting Kelly Fields, executive pastry chef at Besh Restaurant Group and co-owner of Willa Jean in New Orleans, likes to play with whatever ingredients are in season to create desserts
that “make you feel refreshed, not weighed down,” she said. Southern desserts have a reputation for being heavy and overly sweet, but she said, “The weather is too sticky. The dessert shouldn’t be.” At the awards ceremony, she served a cornbread pudding with blackberries, peaches, bourbon, and buttermilk sherbet—a mix of everything you’d want in a comforting dessert. Bold, Fruity Flavors Lauren V. Haas enjoys using bold, fruity flavors that “really grab your palate,” like her kumquat-and-yogurt tart and cassis moelleux-and-chocolate sable lollipop. As co-chair of the pastry and baking arts department at Johnson & Wales University, Haas also channels her creativity toward breaking down the steps of baking in ways that new learners can easily understand. Interactive Desserts Sometimes it’s the vessel that inspires the creation. Chef Franck Iglesias, executive pastry chef at Foxwoods Resort Casino, found clear plastic balls while browsing online, and decided to plate a mini-spring garden inside, with cherry gel, mint-chocolate mousse, and pistachio cake. Iglesias likes to pique people’s curiosity with interactive desserts like a strawberry-rhubarb push pop, filled with layers of cake, white chocolate, and tangy passion fruit cream. The other chefs honored at the ceremony were Cedric Barberet (Bistro Barberet, Lancaster, Pa.); Morand Dare (New York Hilton Midtown, N.Y.); Joseph DiPaolo Jr. (Pinnacle Foods, Parsippany, N.J.); Robert Nieto (Kendall-Jackson Winery, Santa Rosa, Calif.); and Jean-Marc Viallet (Disneyland Resort, Anaheim, Calif.).