COURTESY OF OBICA
D1 June 17–23, 2016
Croissant Makeover on D8
www.EpochTaste.com
Getting Fresh With Mozzarella
Mozzarella paired with cured meats and flatbread at Obicà Mozzarella Bar.
Buffalo mozzarella, the pride of Italy’s Campania region, is best experienced straight off the farm By Channaly Philipp | Epoch Times Staff
It was on a trip through the Italian region of Campania that a fellow traveler insisted that I not only had to try some mozzarella from Tenuta Vannulo, an organic farmstead, but also bring some back home. It was his plan, and it should be my plan, too, he said. I would be a hero in the eyes of friends and family.
See Mozzarella on D2
CHANNALY PHILIPP/EPOCH TIMES
N
APLES, Italy—Mozart’s symphonies, massages on demand, and showers giving a fine mist on hot days— these amenities might not sound out of place at a spa. But on a buffalo farm? Well, that’s a different story.
CHANNALY PHILIPP/EPOCH TIMES
Stretching the curds gives mozzarella its elasticity. Above, a worker at mozzarella producer Torre Lupara in Campania, Italy.
Caprese salad of fresh mozzarella, tomatoes, and basil—a classic combination.
A few of the pampered water buffalo at Tenuta Vannulo near Paestum, Italy.
Beethoven’s “Pastoral” Symphony No. 6, anyone?
Ladies, we might need more than one shower today.
Are we done here? I need to go get my massage. CHANNALY PHILIPP/EPOCH TIMES
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Try indigenous Campania varietals such as Fiano d’Avellino or Pallagrello Bianco.
Unlike cheeses that need aging, the fresher the mozzarella, the better it is.
Getting Fresh With Mozzarella Mozzarella continued from D1 The Vannulo estate is only a 15-minute drive from the ancient Greek ruins of Paestum, and it’s a must-visit for food lovers. It draws tourists from all over, but on this spring morning, with brisk traffic in and out of the parking lot, the lilt of Italian could be heard everywhere. Stepping out of the vehicle and onto the farm in Capaccio, there was no bovine in sight, but my nose told me they were there. A gamey, wild smell, touched with wetness, mud, and hay, yanked me out of my reverie. Dozens of visitors lined up at the shop that sold buffalo mozzarella by the pound. In another building, staff at the popular gelato and yogurt shop attended to the hungry. Buffalo milk yogurt was offered in flavors ranging from apricot to strawberry. It was intriguing, leaving a dry, slightly gamey aftertaste. A few steps away, a guide pointed visitors to a glass window. On the other side, men in white, working in pairs, dipped their bare hands into a pool of cloudy water in a stainless steel tank, and pulled on a long, white elastic substance, forming balls out of it. Outside, a guide brought some samples, little shiny white balls marked with just the tiniest knob where it had been pulled away. In another part of the farm, the buffalo stood together in a corral, placid and curious, sleek in their black coats, looking at their human visitors with gentle eyes. It turns out that at Vannulo, these animals lead a charmed life, pampered by massages and soothed by classical music from 7 to 9 every
morning. They are milked only when they want to be. Sophisticated machinery recognizes the microchipped buffalo when it enters the milking area, and with the aid of a laser, finds the udder and starts milking. Each buffalo is milked two or three times a day, until it meets its two-gallon milk quota. By comparison, dairy cows produce about eight gallons a day. It was only later that I learned that Vannulo’s “zero kilometer” mozzarella is legendary and is only sold at the farm. Vannulo’s production is very limited, yielding only 300 kilograms (about 661 pounds) of mozzarella per day. Italian chefs and restaurateurs I met on my return to New York sung its praises: “It’s the best!” One chef pulled me aside and whispered, “After Vannulo, everything else is garbage!” That may have been an exaggeration, but true enough, a bite of Vannulo’s mozzarella is a revelation. In a bite, the ball bursts with flavors of milk, hay, and grass, and tastes incredibly fresh and pure. And then after you’ve eaten it, the taste—that milkiness with that slight touch of game and hay—lingers and lingers and lingers. It is nothing like those rubber ball-like things that try to pass themselves off as mozzarella. When you eat it straight off the farm, it’s as fresh as it comes. Italians who get the mozzarella directly from the producer don’t even store it in the fridge—it would ruin the texture—but leave it in the brining liquid at room temperature. Mozzarella Matters Two Italians based in Paestum, Barbara Guerra
At Mozzarella & Vino, in Midtown Manhattan, buffalo mozzarella can be paired with wines from Campania. Above, classic and smoked mozzarella, and mozzarella rolls filled with either prosciutto San Daniele or grilled eggplant salad.
When the buffalo lives well, she produces a higher quality milk, which helps to make the most delicious mozzarella. Barbara Guerra, co-organizer, Le Strade della Mozzarella conference
and Albert Sapere, have endeavored to shine a spotlight on mozzarella with a yearly conference called LSDM, Le Strade della Mozzarella, or The Many Roads of Mozzarella. Their goal is to raise awareness about high quality Italian food products. The first conference took place in 2008, with just about three or four chefs hailing from Campania. It has since gone international with over 50 chefs. This year was the first time that the conference came to the United States, taking place in Manhattan late last month. One year renowned chef Massimo Bottura made a dish called The North That Wanted to Become the South. It featured a pizza, traditionally from the south, made with a crust of dehydrated polenta, topped with a “sauce” of risotto made with buffalo mozzarella. (Rice and polenta are considered northern Italian ingredients.) Guerra remembers being at Vannulo and hearing music being played for the buffalo. “I think that at the moment the most interesting approach is precisely linked to the animal’s welfare. When the buffalo lives well, she produces a higher quality milk, which helps to make the most delicious mozzarella,” she said. In addition to Campania, buffalo mozzarella is also produced in several other parts of Italy, including Lazio, Puglia, and Molise. Each has its own terroir and its own taste. Guerra said: “In my experience, I can say that Italian foodies, and in general the most discerning consumers not only often do have their own preference for a mozzarella made in a given area rather than another, but they even have COURTESY OF OBICA
RECIPE SCHIAFFONI ALLA SORRENTINA Serves: 4–6 Schiaffoni, also known as paccheri, are wide tubes of pasta from the Campania region. They are served with a sauce with San Marzano tomatoes protected under DOP status, which are firm, tasty, and bright red. We use La Motticella tomato puree, an organic product that is still processed by hand, for the sauce and Gentile brand pasta. This pasta is made according to traditional artisanal methods from Gragnano, meaning that it is made from durum wheat and uses bronze dies, which results in a pasta with a rough surface so that the sauce adheres properly.
• 3 tablespoons extra-virgin olive oil, plus more for drizzling • 2 3/4 cups (1 pound 9 ounces) la Motticella tomato puree • Salt to taste • 1 pound artisanal schiaffoni or paccheri • 7 ounces torn mozzarella di buffala Campana DOP • 8 fresh basil leaves, cut into strips • 1/4 cup grated Parmigiano Reggiano
DIRECTIONS Add the tomato puree and cook over a high heat
for 3 minutes. Meanwhile, bring a large pot of water to a boil. Salt the water, add the pasta, stir, and cook, stirring frequently, until al dente. Reserve about 1/2 cup of the pasta cooking water. Drain the pasta in a colander. Transfer the pasta to the skillet with the tomato sauce. Toss the pasta and sauce over medium-high heat until combined. If the sauce is too thick, add some of the reserved pasta water. Drain the pasta in a colander. Transfer the pasta to the skillet with the tomato sauce. Toss the pasta and sauce over medium-high heat until combined. If the sauce is too thick, add some of the reserved pasta cooking water, a tablespoon or two at a time, until it is the correct consistency. Add the mozzarella and the basil and toss to combine. Transfer the pasta to a heated serving bowl, sprinkle on the grated cheese, and drizzle with a little additional olive oil. Suggested Wine Pairing Costa d’Amalfi Tramonti Rosso Producer: Tenuta San Francesco Grapes: Aglianico, Tintore, Piedirosso Region: Campania Recipe from “Obicà: Mozzarella Bar. Pizza e Cucina. The Cookbook,” edited by Silvio Ursini (Rizzoli, 2014)
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COURTESY OF OBICA
CHANNALY PHILIPP/EPOCH TIMES
Beet and mozzarella salad at Obicà. CHANNALY PHILIPP/EPOCH TIMES
CHANNALY PHILIPP/EPOCH TIMES
Fishing for little mozzarella balls at Torre Lupara in Campania, Italy.
preferred producers, too.” In America, buffalo mozzarella presents a couple of challenges. One is that while mozzarella should be eaten as fresh as possible—within five days, she said. “Unfortunately, due to the long trip [to North America] and to the times of the supply chain, the risk is that it gets on the American tables when it is no more at its best,” according to Guerra. Another challenge is one common to many Italian products—authenticity. “There are so many products on sale here which have ‘mozzarella’ written on their labels, but don’t have anything in common with the original Mozzarella di Bufala Campana DOP. Unfortunately, this contributes creating a huge confusion amongst American consumers,” Guerra said. Pairings The logistics haven’t stopped restaurants from importing buffalo mozzarella directly from Italy. Some restaurant concepts are even based on mozzarella. Obicà Mozzarella Bar, for example, has locations throughout the world, from Tokyo to London. The name means “here it is” in the Neapolitan dialect, a reference to the immediacy and freshness of the cheese. Mozzarella is flown in from Italy twice a week. Obicà offers different types from the classic to a smoked variation, to burrata with black truffle. Mozzarella offers a versatile canvas for Italian accompaniments with more pronounced flavors, from summery caponata to savorysweet prosciutto.
At Mozzarella & Vino in Midtown Manhattan, buffalo mozzarella is also flown in twice a week. The restaurant’s chef, Vito Gnazzo, prefers different pairings depending on the season. “In the summer, I like it light and simple—fresh smoked mozzarella with heirloom tomatoes, prosciutto, olive oil, and basil,” he said. “In the colder months, I love a warm farro salad with smoked mozzarella.” If you’re looking to pair mozzarella with a wine, take the advice of Gianfranco Sorrentino, the owner of Mozzarella & Vino. He loves mozzarella enough to visit new producers at 4 a.m. to sample their fresh mozzarella when he is in Naples. An advocate for wines from Campania, he said, “The best wines are from the old age, the ones that Cicerone, Plinio, and Tibullo have written about; wines like the Falerno, the Greco, and the Caleno were all considered the wines of the emperors.” For mozzarella, he recommends the Fiano d’Avellino or Pallagrello Bianco. Bringing It Home If you are visiting Italy, you can bring some mozzarella back to the U.S.—it’s legal, so you don’t have to hide it. Just make sure it’s packed in the brine it came in, and keep it in your checked luggage, not carry-on. After my visit to Vannulo, I stashed a Styrofoam chest full of zero-kilometer mozzarella into my luggage—and boy, did it take it some space. But the look of wonder when family members took that first bite was worth it. Their mouths were full but their eyes said it: It was the best they’d ever had.
Milk curds, before being stretched into mozzarella, at Torre Lupara.
PRIME STEAKS. LEGENDARY SERVICE.
Fine Wine • Private Dining • Exceptional Menu
CHANNALY PHILIPP/EPOCH TIMES
Morton’s World Trade Center
Midtown 551 Fifth Avenue 212-972-3315
World Trade Center 136 Washington Street 212-608-0171
Great Neck 777 Northern Boulevard 516-498-2950
A pizza at Pizzeria Gino Sorbillo in Naples, Italy, brings together local ingredients, including buffalo mozzarella, into a harmonious, delicious symphony of flavors.
Hackensack One Riverside Square 201-487-1303
White Plains 9 Maple Avenue 914-683-6101
mortons.com
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June 17–23, 2016 www.EpochTaste.com COURTESY OF SUSHI SAMBA
BEYOND MOMOS Learn all about Tibetan cuisine from a panel of experts from the Rubin Museum, Tibetan restaurateurs, and local business owners. Afterward, you’ll get to sample delicious dishes from the best of Jackson Heights Tibetan eateries. $16 per person. Thursday, June 23 6:30 p.m.–8 p.m. Sherpa Kyidug House 41-01 75th St., Queens mofad.org
stuff to eat and drink around nyc
SUSHI SAMBA INTERNATIONAL SUSHI DAY
Ingredients for assembling your own sushi.
In celebration of International Sushi Day, Sushi Samba is teaching guests how to assemble nigiri and donburi at their own tables. Nigiri are slices of raw fish with rice and seaweed, while donburi are bowls of rice with vegetables, fruit, and raw fish. $19 per person.
Friday, June 17–Sunday, June 19 Sushi Samba 87 Seventh Ave. South sushisamba.com
BROOKLYN EATS
COURTESY OF THE CLAM
A STARRY NIGHT ON THE FARM Modern Farmer magazine and actor Michael Chernus are bringing together chefs for an evening of celebrating local farmers and producers. Chefs Evan Hanczor (Egg), Mike Price (Market Table, The Clam), Frank Castronovo and Frank Falcinelli (Frankies Spuntino), and Liz Neumark (Great Performances) will prepare a special dinner with all local ingredients. Proceeds go to Farm Aid, an organization that supports family farms. $250 per person ($500 for VIP). Saturday, June 25 6 p.m. Villian, 50 N. Third St., Brooklyn farmaid.org
Over 100 vendors will showcase their Brooklyn-made artisanal food and beverage products at this trade show that is also open to the public. Attendees can sample everything from vodka to meat pies to kimchi. $10 per person. Friday, June 24 10 a.m.–4 p.m. New York Marriott at the Brooklyn Bridge Grand Ballroom 333 Adams St., Brooklyn brooklyneats.com
THE BATTERY FAIR JOHN HUBA
To celebrate the opening of a three-acre oval lawn in Battery Park, the Battery Conservancy is organizing a weekend fair with 90 food purveyors, food producers, local flower farms, and floral designers. Participating eateries include Orwasher’s Bakery, Uma Temakeria, and Lotus Scoop ice cream. Obercreek Farm and GrowNYC’s Regional Grains Project are among those selling fresh produce and grains. Saturday, June 25 & Sunday, June 26 10 a.m.–6 p.m. Battery Park thebattery.org
Fluke Crudo by chef Mike Price.
CHEESEMONGER INVITATIONAL After cheesemongers from around the country compete in an ultimate taste test, you’ll get to celebrate with plenty of artisanal cheeses, fondue, meat, beer, and wine. Among the companies providing cheeses are Cowgirl Creamery, Columbia Cheese, Cellars at Jasper Hill, and Vermont Creamery. $75 per person. Saturday, June 25 5 p.m. Larkin Cold Storage 4755 27th St., Long Island City, Queens cheesemongerinvitational.com
COURTESY OF SALINAS
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!
The garden room inside Salinas.
SALINAS The Spanish restaurant is celebrating its fifth anniversary with a new summer menu highlighting seasonal ingredients. Chef Luis Bollo will serve specials like strawberry-tomato gazpacho with spring onions and peekytoe crab; anchovies with ramps; Arroz a la Plancha, a Korean rice cake made with braised lamb and Idiazabal cheese, served with spicy lamb sausage; and Dorada a la Sal, Mediterranean sea bream with purple potatoes, kale, raisins, pine nuts, onions, and beet escabèche. From June 13 to 26, the restaurant will also offer every guest a complimentary glass of Cava to celebrate. Salinas 136 Ninth Ave. salinasnyc.com
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DYLAN’S CANDY BAR 3-D GUMMY PRINTER The flagship location of the popular candy shop now has the first 3-D gummy printer in the country. The machine, called the Katjes Magic Candy Factory, can print personalized gummies in different shapes and flavors, all done in under five minutes.
ROTISSERIE GEORGETTE SOMMELIER RESIDENCY For the month of June, fine wine purveyor Jean-Luc Le Dû is taking over the wine program at the Upper East Side restaurant, Rotisserie Georgette. He was previously the wine director at Daniel and won a James Beard award for outstanding wine service. Every Tuesday night, the sommelier will serve different wines by the glass, mostly biodynamic wines from small, family-run businesses. The final event is a private dinner on June 28 featuring a four-course menu with Le Dû’s special pairings. $325 per person.
Dylan’s Candy Bar 1011 Third Ave. (at 60th Street) dylanscandybar.com
Tuesdays through June 28 7 p.m. Rotisserie Georgette, 14 E. 60th St. rotisserieg.com
Authentic Japanese LAURA TOGUT
TASTE OF JEWISH CULTURE ANNUAL STREET FAIR
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)
Enjoy the best of Jewish culinary traditions with eateries like Black Seed Bagels, Breads Bakery, Court Street Grocers, Kossar’s Bialys, Taim, Mile End Deli, and NY Shuk. The street fair will also feature Klezmer music and entertainment by comedy duo, soren & jolles.
• Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)
• Dessert
$48/per person A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)
Sunday, June 26 11 a.m.–6 p.m. Sixth Avenue, between 48th & 49th streets circle.org/event/2016-taste-of-jewish-culturestreet-fair
Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com
Bagels and lox, a drink from Brooklyn Seltzer Boys, and a sandwich from Court Street Grocers. LAURA TOGUT
LAURA TOGUT
There are the restaurants you go to, and
I
The Restaurant You Go Back to.
n 1944, Pasquale Scognamillo, known to all as Patsy, began serving the food-loving public earthy, authentic Neapolitan cuisine. Today his son Joe, and grandsons Sal and Frank continue the tradition for their regular long-time local guests, out-of-towners and the many
KATIE BURTON
ALTA LINEA BRUNCH Alta Linea, the outdoor restaurant located in the courtyard and garden of the High Line Hotel, is now serving weekend brunch. Chef Francis Peabody is serving the following brunch dishes and more: Olive Oil Pancakes with market berry compote and lemon ricotta; Ham & Cheese Panino with prosciutto motto, fontina, and mixed greens; and Beets alla Panzanella with croutons, tomatoes, and stracciatella.
Patsy’s Italian Restaurant @PatsysItalRest @PatsysItalianRestaurant
celebrities who consider Patsy’s Italian Restaurant their Manhattan dining room. Open seven days for lunch and dinner. Also available: pre-fixe luncheon menu noon-3:00pm ($35) and pre-theatre menu 3:00pm-7:00pm ($59).
236 West 56th Street Our Only (212) 247-3491 Location! www.patsys.com
JAPANESE STYLE
Alta Linea 180 10th Ave. (at 20th Street) altalineanyc.com
Karaoke Bar & Lounge
Frego Salad with citrus, beets, golden raisins, capers, and ricotta salata. KATIE BURTON
KATIE BURTON
For Reservations and Information clubvoa@gmail.com
✴ 3 VIP Karaoke Rooms
Alta Linea brunch toast.
Alta Linea drinks.
249 East 49th St., 2nd Fl. (btw. 2nd & 3rd avenues) CLUBVOA.NYC
Compiled by Annie Wu/Epoch Times Staff
Hours: Mon–Sat 9pm–3am, Fri 9pm–4am, Sun (bar only) 8pm–2am
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World’s 50 Best Restaurants: Osteria Francescana Named No. 1
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.
246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866
By Annie Wu | Epoch Times Staff
THE FULL LIST OF WINNERS
NEW YORK— For the first time in the history of the World’s 50 Best Restaurants rankings, an Italian restaurant was awarded first place. Chef-owner Massimo Bottura of the winning Osteria Francescana in Modena, Italy, is known for his modern preparations of traditional Italian ingredients, such as his signature Five Ages of Parmigiano Reggiano dish, crafting the cheese aged for different lengths of time into unique textures. “The chef’s ambitious creations perfectly balance the demands of honoring heritage while embracing modernity,” stated a press release by the London-based World’s 50 Best Restaurants organization. Top chefs from around the world convened at the Cipriani Wall Street in downtown Manhattan on June 13 for an award ceremony that announced the top 50 list and other special award winners. Acclaimed French chef Alain Passard (Arpège, No. 19 this year) took home the Lifetime Achievement award, while French patissier Pierre Hermé won World’s Best Pastry Chef. Chef Dominique Crenn (Atelier Crenn and Petit Crenn) was crowned the World’s Best Female Chef. The list represented 23 countries from six continents. Six restaurants from the United States made the top 50 list, including an inaugural Art of Hospitality award that went to Eleven Madison Park by restaurateur Will Guidara and chef Daniel Humm. The restaurant also took the No. 3 spot. Two U.S. entries made it into the top 50 for the first time: Saison in San Francisco (No. 27) and Estela in New York City (No. 44). Italy was also well-represented on the list, with four Italian restaurants. Five from South America and six restaurants from Asia also made the list. At a press conference after the ceremony, chef Bottura spoke of the incredible sense of responsibility and conscientiousness that comes with winning the title of No. 1. Back in summer of 2015, Bottura opened a soup kitchen in Milan, cooking meals for the city’s poor out of surplus food that got thrown out during the Milan Expo. He now has plans to expand his soup kitchen to Rio de Janeiro and other cities. He hopes his restaurant can inspire more chefs to tackle food waste. “Osteria Francescana is a laboratory of ideas. We create edible emotions, and we are an example for the others,” he said.
50. Septime, Paris, France 49. Quique Dacosta, Dénia, Spain 48. Blue Hill at Stone Barns, New York, USA 47. Schloss Schauenstein, Fürstenau, Switzerland 46. Combal Zero, Rivoli, Italy 45. Dinner by Heston Blumenthal, London, U.K. 44. Estela, New York, USA 43. Biko, Mexico City, Mexico 42. Ultraviolet by Paul Pairet, Shanghai, China 41. Faviken, Jarpen, Sweden 40. Relae, Copenhagen, Denmark 39. Le Calandre, Rubano, Italy 38. De Librije, Zwolle, Netherlands 37. Nahm, Bangkok, Thailand 36. BORAGó, Santiago, Chile 35. Vendôme, Bergisch Gladbach, Germany 34. Restaurant Tim Raue, Berlin, Germany 33. Attica, Melbourne, Australia 32. Restaurant ANDRE, Singapore 31. Nihonryori RyuGin, Tokyo, Japan 30. Astrid y Gastón, Lima, Peru 29. Tickets, Barcelona, Spain 28. Geranium, Copenhagen, Denmark 27. Saison, San Francisco, USA 26. The Clove Club, London, U.K. 25. Pujol, Mexico City, Mexico 24. Le Bernardin, New York, USA 23. Gaggan, Bangkok, Thailand 22. The Test Kitchen, Cape Town, South Africa 21. Arzak, San Sebastián, Spain 20. Amber, Hong Kong, China 19. Arpège, Paris, France 18. White Rabbit, Moscow, Russia 17. Piazza Duomo, Alba, Italy 16. Azurmendi, Larrabetzu, Spain 15. Alinea, Chicago, USA 14. The Ledbury, London, U.K. 13. Maido, Lima, Peru 12. Quintonil, Mexico City, Mexico 11. D.O.M., São Paulo, Brazil 10. Asador Etxebarri, Axpe, Spain 9. Steirereck, Vienna, Austria 8. Narisawa, Tokyo, Japan 7. Mugaritz, San Sebastian, Spain 6. Mirazur, Menton, France 5. Noma, Copenhagen, Denmark 4. Central, Lima, Peru 3. Eleven Madison Park, New York, USA 2. El Celler de Can Roca, Girona, Spain 1. Osteria Francescana, Modena, Italy
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
Massimo Bottura’s Osteria Francescana was named the world’s No. 1 restaurant at the World’s 50 Best Restaurants award ceremony at Cipriani Wall Street on June 13.
The crowd convenes in the cocktail reception area before the ceremony.
Bottura addresses the responsibility that comes with the title of No. 1 restaurant in the world.
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PA R A LU N
Cyclone Cafe
K
Cyclone Cafe delivers deep-fried deliciousness in the form of classic American comfort food.
Offers a Taste of Summertime Fun L
una Park on Coney Island is a place where you can temporarily forget about your worries and let loose your inner child. The amusement park is filled with scream-inducing rides, classic carnival games, and giddy children running about, while seagulls and colorful kites fly overhead. It’s the kind of sunny, joyful place Coney Island has always represented to New Yorkers. So when you’re there, indulge your nostalgic side and fill up on some good ol’ amusement park fare. Don’t try to resist the enticing smell of deep-fried deliciousness when you first enter the park. Cyclone Cafe, operated by CAI Foods, serves all your classic American comfort food dishes, at prices that are actually reasonable—not the case at most amusement parks. The Chicken Tenders ($9.99, including fries and soda) have a properly light, crunchy batter, sprinkled with just a smattering of black pepper. For the meaty and juicy Jumbo Chicken Wings, you can choose among the five flavors: atomic, sweet chili, barbecue, teriyaki glaze, and classic buffalo (6 pieces, $9.99). The sweet chili is the perfect balance of spicy and sweet, and will have you licking the sauce off your fingers. Similarly, the teriyaki glaze is an inviting blend of ginger, soy sauce, and honey. Fried Shrimp and Chips, chewy morsels of sweet shrimp covered in a golden batter, is another winner ($11.99). Drizzle the tartare sauce over the shrimp to add some creamy, zesty goodness. Summer and grilled burgers go hand in hand. The Cyclone Burger ($11.99) is a celebration of Italian-American greatness on a bun: roasted peppers, fried mozzarella, and pesto atop a smoky patty. The tender, slightly tart peppers cut through the savoriness of the rest of the burger. There’s also other Italian-American classics like Pepperoni Pinwheels ($3.99), full of cheesy bites of pepperoni encased in fried dough, and slices of New York-style pizza, always satisfying. In addition to Cyclone Cafe, Luna Park is home to an artisanal gelato shop, Coney’s Cones, and Place to Beach, a MexicanAmerican eatery that turns into a nightclub in the evening.
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.
Cyclone Cafe
At Luna Park 1000 Surf Ave. (between W. Eighth & W. 10th streets) Coney Island, Brooklyn lunaparknyc.com/ attractions/cyclone-cafe Hours vary; see website for details.
Indulge your craving for Italian-American classics like pizza and pepperoni pinwheels.
Deliciously Sponsored
SAMIRA BOUAOU/EPOCH TIMES
The Cyclone Burger, a delicious medley of pesto, roasted peppers, and fried mozzarella on a beef patty.
212-594-4963
10 W. 32 St., New York, NY 10001 www.misskoreaBBQ.com Open 24 hours
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June 17–23, 2016 www.EpochTaste.com ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
An Authentic Bit of Tokyo in Midtown West
•
The freshest sushi made the traditional, simple way by master chef Shimizu • Shochu & sake • Exceptional value
Find us in the Washington Jefferson Hotel
Croissant Makeover
Red velvet, everything, birthday cake, crème brûlée, and matcha—not quite your average croissant flavors.
Shimizu Sushi & Shochu Bar • ShimizuSushiNY.com 318 W. 51st St. (btw. 8th & 9th avenues) • (212) 581-1581
A Perfect Fusion of East & West
Our take on Southeast Asian inspired dishes, bursting with flavor. A perfect place to bring a date and try one of our boozy bubble teas!
Pastry chef Thiago Silva proves the rainbow mania isn’t over
Shangri La 208 7th Ave.
(btw. 7th & 8th avenues)
(212) 807-9872 • shangrilanyc.wix.com/the-lounge
By Channaly Philipp | Epoch Times Staff
ALL NATURAL ORGANIC YOUNG CHICKEN BROTH NO MSG•EVERYTHING HOMEMADE Hinata’s Special
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NEW YORK—At Union Fare Bakery, which opened last week, the new croissants hit the rack and they probably would have made a croissant purist faint: red velvet croissants filled with cream cheese, crème brûlée croissants with vanilla custard inside in a crackly-shiny caramel shell, and … birthday cake croissants. Well, I thought I was a croissant purist. I guess I’m not. These birthday cake croissants are topped with a sort of pink dust, made by grinding down the sprinkles, and are filled with cream and rainbow-colored sprinkles. If their author, pastry chef Thiago Silva, has a knack, it’s to make supremely instagrammable pastries—for example, a cake equipped with a functioning carousel or cakes that look like champagne bottles (for you, Sofia Vergara) and a piano (happy birthday, John Legend). His children’s birthday cakes, as you can imagine, are epic. But far and away, his real talent is that he makes his creations taste delicious. And so, when you take a bite of a birthday cake croissant, you get just the right amount of sweet—not too much—and though it might be very messy, with flakes dropping and cream dripping, it’s supremely enjoyable. I suppose you can’t go too wrong when your croissant making starts with a huge block of butter chock-full of sprinkles, but you’d be surprised at how much experimentation it takes. “I was very hesitant when I did it,” Silva said. One type of sprinkles, for example, couldn’t stand the heat and melted. Desserts that ride a trend for trend’s sake can misfire, as matcha sweets sometimes do. But in Silva’s hands, the matcha croissant is well-balanced, the sweetness playing nicely with a light astringency, with the mascarpone cream acting as a mellowing agent. If you’re a fan of crème brûlée, don’t miss the crème brûlée croissant. Fragrant vanilla custard greets your taste buds once you’ve bitten through the invitingly glossy torched caramel. (Croissants range $4–$5.50, depending on which kind.) This week, Silva is introducing cookies and cream croissants and peanut butter and jelly croissants. In the latter, the dough is laminated
Union Fare Bakery 7 E. 17th St. (between Fifth Avenue and Broadway) unionfare.com Hours
Monday–Sunday
8 a.m.–9 p.m.
Swiss Cheese Pastrami Pretzel Bomb.
with peanut butter, which is no mean feat. The cookies are sweeter, so grab a cup of coffee while you’re getting one (or two). The chocolate chip cookie is thick, with a crunchy exterior that immediately yields to a meltingly gooey inside. I’ve also watched as customers praised the white chocolate matcha cookies. They’re good (each cookie, $3.50). Silva’s favorite is the palmier ($3.25). Pretty much everywhere else, this is a rather dense pastry, even though it’s nothing but puff pastry and sugar. But Silva folds the palmiers differently than is conventional. The result is, at first glance, a thicker looking palmier, but inside, it’s all air and lightness. Silva is also enjoying creating desserts for Union Fare restaurant next door. Meanwhile, though, if you go to the bakery hoping to snatch one of the croissants or cookies, go early. Last week, they were gone by noon or 1 p.m. even as Silva was trying to increase the production. Finally, if you’re more of the savory breakfast type, you’ll have to go in even earlier to catch the pretzel bombs. Encased in a thin pretzel crust and filled with either bacon, egg, and cheese, or Swiss cheese and pastrami, they’re well worth a detour before work ($5.50).
The Birthday Cake Croissant, filled with cream and rainbow sprinkles.
Colin Hagendorf, a New York native, sampled every slice of pizza in Manhattan for his blog. All 375 of them.
Crème brûlée fans, this one’s for you.
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
A croissant in a red velvet incarnation.
Diagonally across from Madison Square Garden and Penn Station. *Slice Harvester 2011, selected for the plain slice.
Pastry chef Thiago Silva at Union Fare Bakery.
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June 17–23, 2016 www.EpochTaste.com
Exploring New York’s Pizza History One Slice at a Time
THE NEW AMERICAN TRADITION
ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
By Annie Wu | Epoch Times Staff NEW YORK— Pizza satisfies in a way that only a few foods can: the combination of tangy tomato sauce and melted cheese on top of slightly charred dough always delivers comfort. Especially in New York, the pizza scene is a wondrous world of many possibilities. Just about every variation on its Neapolitan ancestor can be found, as can every combination of toppings, crust texture, and type of cheese. To explore this vast realm, one needs the help of an expert. Probably no one knows more about pizza in New York than Scott Wiener, who runs Scott’s Pizza Tours, which brings people to different pizzerias around the city. Wiener has nursed a passion for pizza since his childhood. He consumed what he calls his “life-changing slice” at the age of 12, from the pizza institution Grimaldi’s in Brooklyn. “That was when I realized pizza is more than a fiveletter word. It’s 300 years of history,” he said. Through his tours, Wiener unravels the story of pizza’s history and evolution. His signature tour is on a yellow school bus that takes pizza lovers to four pizzerias in two boroughs. Each person receives a package containing a small pizza journal to jot down tasting notes, as well as mints for palate cleansing. This is serious business. Hopping on the Pizza Bus On a tour in early April, the first stop was Lombardi’s in Little Italy, where Wiener began with a brief history of the pizzeria. Opened in 1905, Lombardi’s is the country’s first known pizzeria—the first establishment devoted mainly to selling pizza. Wiener took the crowd inside to view the coalfired brick oven, built in the early 1900s. He explained how the relatively low temperatures and longer baking times help create a crispy, chewy crust. Because temperatures can vary greatly inside the oven, pizzaiolos have to constantly shift the pizzas around the oven. At the second stop, Il Porto in the Brooklyn Navy Yard, pies are baked on pans inside a gasfueled deck oven. The pies take longer to bake than Lombardi’s, resulting in a crust that’s soft and pillowy on top, but brittle and crunchy on the bottom. While Wiener explained all this, he demonstrated how to properly stretch pizza dough, using his knuckles to slowly pull apart the dough. He encouraged us to try making pizza at home, pointing out the recipe he’d printed on the back of our pizza journals. On the way to the third stop, someone asked, what exactly is New York-style pizza? It’s hard to define, Wiener said, since New York gave rise to so many different styles. Most people’s images of New York pizza are of foldable slices oozing with cheese—usually baked in a gas oven (so slices can be easily reheated—perfect for New Yorkers on the go). But the earliest style, like at Lombardi’s, is actually coal-fired pizza with a Neapolitan-style thin crust. Then, pizzaiolos branched off with different mutations of that. An example is Sam’s Restaurant in Cobble Hill. The place looks straight out of the 1950s, with red banquette booths and red-and-white checkered tablecloths. Pizzaiolo Louis Migliaccio is the great-nephew of the pizzeria’s original owner, and makes pies the way his father taught him: topping them with a cheese-and-tomato blend, then baking them in the gas-fired brick oven. The slices are a little thicker than Lombardi’s, and rich in umami, the cheese and tomato having melded into an orange goop. The crust
Come try our creative approach to brunch, lunch, and dinner—on Murray Hill.
Pizza expert Scott Wiener serves his tour attendees at the Forno Rosso pizzeria.
557 3rd Ave @ 37th Street New York, NY 10016 (212)686-8080 | www.hendriksnyc.com | Follow us
TACOS All day, every day
Traditional Neapolitan-style pizza features a bubbly, soft crust and funky buffalo mozzarella.
Pizzaiolo Louis Migliaccio demonstrates his pie-making skills.
Through his tours, Wiener unravels the story of pizza’s history and evolution.
is smoky and cracker-like on the bottom. The transformation into New York’s iconic style is complete. For the final stop, Forno Rosso in Brooklyn, we tried traditional Neapolitan pizza the way it’s done in Naples: wood-fired under high temperatures. Wiener said the pizzeria uses a wine bottle to roll out the dough, making it paper thin and pliable, so the bubbles form more readily in the crust. The pies are topped with buffalo mozzarella—funky and delicious. By the tour’s end, everyone was happily satiated and took away plenty of knowledge to inform any future pizza-eating adventures.
A huge selection of Tacos, made the traditional way with authentic fillings and flavors such as: CARNITAS BISTEC OREJA LENGUA AND MORE! 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 Hours Daily 11:00 a.m.–11:00 p.m.
CASTILIAN SPANISH CUISINE at el Pote
For more information, visit scottspizzatours. com. Both walking tours and bus tours across New York City are available. Wiener leads the bus tours. $40–$65 per person.
Hearty, Wholesome Food from Old Spain
Chef’s Favorites Sweet Sangria Lombardi’s is considered the country’s first pizzeria!
Rich Paella Valenciana Fresh Lobster Bisque Juicy Lamb Chops
718 2nd Ave @ 38th St. www.elPote.com 212.889.6680
Lombardi’s pies represent an early American twist on Neapolitan pizza: still thin crust, but coal-fired for a crispy, chewy texture.
We also serve torta sandwiches!
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June 17–23, 2016 www.EpochTaste.com AP PHOTO/KATIE WORKMAN
Farro Combines With Raw Asparagus for Hearty Summer Salad By Katie Workman Farro is a hearty whole grain that may well become a staple in your kitchen, in everything from soups and casseroles to sides and salads. Once a mainstay of the ancient Roman diet, farro is high in fiber and a good source of iron and protein, which also makes it a great anchor for numerous vegetarian dishes. Try using it in recipes that you might ordinarily reach for barley or brown rice. Fresh herbs and other leafy greens in whole grain salads balance out the heft of the grains and also provide a lovely pop of color and freshness. And I make these kinds of salads continuously during the warmer months, since they keep well, and having a whole grain salad in the fridge means you never have to wonder what to make for lunch on those days when you’re feeling unimaginative. Don’t be shy with the salt and pepper—the seasonings really lift the flavor. Finally, raw asparagus may seem surprising, but if the asparagus is very fresh it adds a wonderful delicate asparagus flavor and a nice crunch. If the outer peel is thick, peel the bottom half of the stalks before thinly slicing them, or the texture will be too tough. Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” From The Associated Press
RECIPE FARRO AND VEGETABLE SALAD Prep & Cooking Time: 45 minutes Serves: 6 • • • • • • • • • • • • •
4 cups chicken or vegetable broth 1 1/2 cups farro 1/2 teaspoon kosher salt, plus more to taste 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/4 cup minced shallots Juice of 1 lemon 1 cup roughly chopped flat-leaf parsley Coarse or kosher salt and freshly ground pepper to taste 1 cup halved grape or cherry tomatoes 2 cups roughly chopped watercress 2 cups thinly sliced raw asparagus, peeled if necessary 1 cup thinly sliced radishes
DIRECTIONS Combine the broth, farro, and salt in a saucepan over high heat and bring the mixture to a boil. Reduce the heat to maintain a simmer and cook uncovered for 30 minutes or until al dente.
Drain the farro if there is excess broth remaining, rinse with cool water, and transfer to a large bowl. Meanwhile, whisk together the oil, vinegar, shallots, lemon juice, and parsley in a small bowl and season with salt and pepper to taste. Add the tomatoes, watercress, asparagus, and radishes to the farro. Pour the dressing over the salad, and toss to combine. Serve at room temperature, or refrigerate and serve chilled. Recipe by Katie Workman
Scallops Take Center Stage in Citrus-Marinated Kebabs By Sara Moulton I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical, and bite-sized. This particular recipe puts scallops at the center of a skewer’s worth of very tasty kebabs. It requires no more than 15 minutes hands-on time and 40 minutes total from start to finish. And it’s how I spell dinner— and relief—at the end of a long day of work. First, buy the best scallops available. Sometimes, scallops are harvested, stored in water with preservatives, then kept at sea for days before the boat returns to shore. These are known as “wet” scallops, and I do not recommend them. Instead, look for “dry” scallops or “day boat” scallops, which are caught and brought to market right
away. Of these, you want the biggest, plumpest specimens you can find. Those are the ones that will most easily pick up nice grill marks while cooking. The bright, tangy citrus marinade here is a mixture of lemon juice, orange juice, and the zest of both fruits, along with a little olive oil. Each scallop is wrapped in herbs and a strip of prosciutto. You want to be careful to fold the prosciutto and herbs around the scallops so they’re flush with the scallops’ edge. That will ensure the scallops cook evenly on the grill after they’ve been threaded onto skewers. How to ensure they don’t stick to the grill? Pat them dry, then brush them with a little oil right before grilling. The grill must be well heated before you start cooking. Once you’re rolling, don’t turn over the skewers until
W i Din n n at er
the scallops are easily loosened from the grill, which is how you know they’ve been properly seared. This will only take 2 to 3 minutes a side. Look for “dry” You’ll want to pull them off the grill when there’s or “day boat” still a little bit of give, indicating they’re slightly scallops—they’re undercooked. The carry-over cooking time will the freshest. finish the job. 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 JAMES OGLE/SILVER PLUME PRODUCTION LLC VIA AP
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RECIPE CITRUS-MARINATED SCALLOP AND PROSCIUTTO KEBABS Prep & Cooking Time: 40 minutes (15 minutes hands on) Serves: 4 • • • • • • •
Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.
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1 tablespoon fresh lemon juice 1 teaspoon freshly grated lemon zest 1 tablespoon fresh orange juice 1 teaspoon freshly grated orange zest Kosher salt 2 tablespoons extra-virgin olive oil, plus extra for brushing the scallops 16 sea scallops (about 1 1/2 inches in diameter, 1 1/4 pounds), tough muscle discarded 8 thin slices prosciutto di Parma (about 4 ounces) 16 large basil or sage leaves
lemon juice, lemon zest, orange juice, and orange zest with a hefty pinch of salt until the salt has dissolved; whisk in the 2 tablespoons olive oil. Add the scallops and toss until they are well coated. Let them marinate for 8 minutes. Cut the prosciutto slices in half crosswise and fold them into strips about 1 1/2 inches wide (the same width as the scallops) and 5 inches long. Arrange the strips on a work surface and place a basil leaf in the center of each strip. Top the leaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)
Heat the grill to medium.
Pat the exposed scallop surfaces dry and brush them lightly with olive oil. Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates and let rest for 5 minutes before serving.
In a medium bowl whisk together the
Recipe by Sara Moulton
•
DIRECTIONS
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@EpochTaste
June 17–23, 2016 www.EpochTaste.com
Cinnamon Berry Shortcake
SEMATADESIGN/SHUTTERSTOCK
That Isn’t at All Short on Flavor By Melissa d’Arabian Strawberry shortcake has always been a favorite dessert of mine—it reminds me of the carefree days of summer at my grandparents’ house, where we’d buy strawberries by the pound and eat them in just about everything. Our family always preferred the biscuit-shortcake to the spongecake variety, which was too sweet and ruined the strawberries, according to my grandma. I think she was right—a light fluffy biscuit with just a touch of sweetness and enough heft to handle seriously juicy berries is the ticket to perfect shortcake. Since we eat shortcake all summer, I’ve created a recipe that includes a little extra fiber and protein by subbing out half the white flour with whole wheat flour (whole wheat pastry flour is particularly great for baked goods if you happen to have some). But with the husk and germ of the wheat comes a slighter darker, nuttier color, which isn’t quite what children may be craving for dessert. My easy solution: embrace the beautiful brown color and enhance it with a little cinnamon.
Suddenly, wheaty biscuits are transformed into cinnamon shortbread in the eyes of my kiddos. And the flaky texture comes from just a little bit of butter, while low-fat plain Greek yogurt subs in for the traditional heavy cream and buttermilk. The berries are made perfectly tangy and sweet with some balsamic vinegar and brown sugar, a homage to my grandma who used apple cider vinegar in just about everything, including her berries for shortcake. Balsamic is a little sweeter and more balanced than apple cider vinegar, so it’s a nice upgrade. The final touches of mint and orange zest add nuanced flavor, so the berries shine through without a ton of extra sugar. And instead of whipped cream, I mix up a luscious vanilla cream from part-skim ricotta and Greek yogurt. We’ll be eating this recipe straight through to fall. Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook “Supermarket Healthy.”
Classic Margherita Pizza
Arugula, Garlic & Sunny Side Eggs Pizza
“the pizza is super thin-crust, crispy and delicious. you can smell the wood burning stove a block away...” ZAGAT USER
“The wood fired oven along with the homemade cheese just can’t be beat. ” PM
AP PHOTO/MELISSA D'ARABIAN
Prep & Baking Time: 45 minutes Serves: 6 For the Berries • 2 tablespoons white balsamic vinegar (or apple cider vinegar) • 1 tablespoon brown sugar • 2 cups raspberries, blueberries, and sliced strawberries • 1 teaspoon grated orange zest • 2 teaspoons chopped fresh mint For the Shortcake Biscuits • 1 1/4 cup flour—half whole wheat, half all-purpose • 2 1/2 teaspoons baking powder • 1/4 teaspoon baking soda • 2 tablespoons sugar, plus more for sprinkling • 1/4 teaspoon salt • 1/2 teaspoon cinnamon • 3 tablespoons cold butter, cut into small cubes • 1/2 cup low-fat plain Greek yogurt • 1 egg, lightly beaten, divided in half For the Creamy Filling • 1/3 cup part-skim ricotta cheese • 3 tablespoons low-fat plain Greek yogurt • 1/8 teaspoon vanilla extract • 1 tablespoon brown sugar
DIRECTIONS Heat the oven to 400 F. In a medium bowl, toss together the balsamic vinegar, brown sugar, orange zest, and mint and place in refrigerator while you make the biscuits. Place the flour, baking powder, baking soda, sugar, salt, and cinnamon in a small food processor. Pulse once or twice to mix the dry ingredients. Add the butter, and pulse 7 or 8 times, until mixture looks like wet sand. Add half the egg into the yogurt and stir to combine, and then pour on top of the flour. Process until the dough comes together in a large clump, about 30 seconds. Empty the dough onto the counter and form into a 6-inch disk. Slice the dough into 6 wedges and place on a baking sheet lined with parchment. Brush lightly with a little remaining beaten egg and sprinkle with a little sugar on top. Bake until golden brown and fluffy, about 13 to 15 minutes. Remove from the oven and allow to cool. Meanwhile, make the cream: in a small bowl, mix together the ricotta cheese, yogurt, vanilla, and brown sugar until smooth. Chill until ready to serve. To serve, split the biscuits in half, spoon some ricotta cream on the bottom half, and finally top with macerated berries and the top biscuit half. Enjoy. Recipe by Melissa d’Arabian
“Love it. Thin crust, very good choice of topping. Unbeatable Beer pitcher price.” CB
Balsamic vinegar brings out the tang in the berries.
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
CINNAMON BISCUIT BERRY SHORTCAKES
PIZZA LOVE
From The Associated Press
RECIPE
Roasted Eggplant, Zucchini & Olives Pizza
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@EpochTaste
June 17–23, 2016 www.EpochTaste.com
6 FAMILY TRAVEL BLOGS That Will Inspire You IAKOV FILIMONOV/SHUTTERSTOCK
By Barbara Danza | Epoch Times Staff If you’ve got a family trip to plan or just enjoy dreaming of your family’s next adventure, you’ve likely found yourself falling down an online rabbit hole or two that may or may not have led to travel inspiration. When it comes to travel blogs, there are many. The abundance of resources the internet offers potential travelers can be both wonderful and overwhelming at the same time. Well, rabbit holes are my specialty, and along my journeys I’ve found some family travel sites really worth checking out. These bloggers are delivering a variety of content and homing in on the special needs of traveling families. From epic travel adventures spanning the globe to simple tips for your once-ayear getaway, I think you’ll find some inspiration here. Destination-Specific Guides Travel expert Colleen Kelly provides both general family travel tips and destination-specific guides via this site and her public television show, “Family Travel with Colleen Kelly.” Each episode focuses on a specific destination. The blog content supplements the episodes well with tips and maps. With a new season on the way, one is left with the impression that the site will continue to grow. familytravelck.com Living the Nomadic Life Ever dream of just leaving your normal life behind and and traveling full time with your family? Then the Vagabond Family is for you. A full-fledged platform for families “living the nomadic life,” Vagabond Family features content from a number of contributors and allows users to register their families and connect with one another. These families are truly giving new meaning to the road less traveled as they throw convention aside and live out their adventures together. There are tips for getting started, general traveling tips, content about “road schooling,” and, of course, discussions on financing such extended excursions. With many contributors spanning the globe, this website is an amazing resource for pushing the limits of what’s possible, while also providing very practical advice for regular family vacations. vagabondfamily.org Taking the Kids Everywhere Eric Stoen’s Travel Babbo is stunning both for his magazinequality photography and the eclectic nature of the destinations (including Antarctica!) he and his family have chronicled. The site’s tagline is “take your kids everywhere,” and it seems that Stoen intends to do just that. He explains: “I fully understand that a lot of people like taking breaks from their kids and heading overseas without them. We’re not like that.” If you’re stuck in your comfort zone when it comes to family travel, let this blog expand your ideas of what’s possible. Be sure to follow @travelbabbo on Instagram, as well. It rivals the very best. travelbabbo.com
Venture Into Thailand’s
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• 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.
ESANATION 750 9th Avenue • New York, NY 10019 (btw. 50th & 51st streets) 212-315-0555 • esanation.com
Travel as Education If you view travel as an education for your family, then you’ll enjoy The Educational Tourist. Blogger and educator Natalie Tanner maintains the focus on education as she chronicles her family’s travels and offers tips and resources for family travel planning. Tanner also sells her “Adventures” series e-books featuring destination-specific activities. theeducationaltourist.com Adventures of an ‘Average’ Family If the previous options seem a bit too adventurous and you’d like something more down-to-earth, Jessica Bowers is serving up the exploits of her self-described “average” family. Bowers, her husband, and their four boys are traveling the country via camper while homeschooling along the way. They talk about the baby steps it took to arrive at this unconventional way of family life. The content here is very approachable, making family travel seem possible for anyone. suitcasesandsippycups.com A Magical Blog It takes all my strength not to turn all of the family travel content I write into Disney content. I’d be remiss not to include a little something here, right? The Disney travel resources portion of the internet has got to be a significant chunk. There is so much great content out there. One of my favorites is the Disney Food Blog. Food is a huge part of any Disney vacation, and this site has the answer to any question you can come up with. On top of the latest news, providing valuable reviews, and tips, this is a must consult if your next family getaway is going to be a magical one. Be warned, you will get hungry while viewing this site. disneyfoodblog.com Get Inspired Whether you’re looking for practical tips for your next family getaway or ideas that test your understanding of what’s possible, give these blogs a look and let the inspiration inform your family’s next adventure.
‘Lost Recipes’ Book Tells Story of Bygone Restaurants, Inns By Beth J. Harpaz A new cookbook called “The Book of Lost Recipes” remembers classic dishes from long-gone hotels, iconic restaurants, and roadside eateries of yesteryear. But the book is more than a collection of recipes. It also chronicles the evolution of American food culture, telling stories of how and why certain dishes and restaurants became popular when they did. “A good restaurant, a restaurant that becomes famous or that a community cares about—it has to do with food, but it has to do with so much more,” said cookbook author Jaya Saxena, a writer for The Daily Dot. “The things people are driven to eat are influenced by the economy, politics, immigration trends and all kinds of other things.” A recurring theme in the book, out this month from Page Street Publishing, is how immigrant chefs took ethnic food mainstream. There are recipes from establishments like Paoli’s Restaurant (Italian) in San Francisco, Ruby Chow’s (Chinese) in Seattle, and iconic Jewish delis like Ashkenaz’s in Chicago and Wolfie’s Rascal House in Miami. Celebrity culture gets its turn in the book, too, with recipes from Chasen’s, a West Hollywood joint that hosted the likes of Liz Taylor and Ronald Reagan, and The Pump Room in Chicago, which Frank Sinatra referenced in a song. Other dishes in the book were beloved by regular folk, like chicken soup and mac and cheese from Horn & Hardart’s, the famed automat. Many recipes offer a window into travel trends and pop culture. Saxena describes, for example, how tiki culture, a fake, kooky mashup of South Pacific motifs, reigned supreme at the Kahiki Supper Club in Columbus, Ohio. And how a dude ranch in Tucson, Arizona, opened an upscale restaurant called The Tack Room so
that its guests—who came to Arizona to escape cold weather—could enjoy fancy meals like veal with chanterelle mushrooms after a long day of riding horses. Saxena not only pored over old guidebooks to see what restaurants were recommended as worthwhile for diners to seek out on their travels, but she also tracked down descendants of chefs and restaurant owners to get their stories. Once she had an original recipe in hand, she scaled it down from restaurant-size portions to family-size. She has no formal training as a chef, but with help from her mom and others, each dish was tested in a home kitchen. A few of the lost recipes sound archaic today or involve obscure ingredients, like one for roast venison with currant port sauce from New York’s longdefunct Planters Hotel. But other dishes would be right at home in any hipster cafe in Brooklyn, like bratwurst and sweet-and-sour lentils, created by a German immigrant, Henry Thiele, a famous restaurateur in the Pacific Northwest who was admired by none other than a young James Beard. The sausage-and-lentils dish is one of Saxena’s favorites. “This recipe from 50 or 60 years ago tasted current, like the upscale comfort food that has become such a big thing,” she said. “I could see people eating this for hundreds of years in Germany but it also appeals to a modern palate.” From The Associated Press
Many recipes offer a window into travel trends and pop culture.
PAGE STREET PUBLISHING VIA AP