Epoch Taste 6-24-2016

COURTESY OF THE FINGER LAKES WINE FESTIVAL

D1 June 24–30, 2016

Cooking

in the Great Outdoors on D10

www.EpochTaste.com

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This Summer, Hit the Road SABIN GRATZ

COURTESY OF THE NATIONAL CHERRY FESTIVAL

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By Channaly Philipp | Epoch Times Staff

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COURTESY OF THE MAINE LOBSTER FESTIVAL

t’s summer—time to soak in the sunshine and eat well. The season is awash with food festivals for every persuasion. Whether you’re looking for comfort food (wings, tacos), seafood (lobster, sardines), sweets (whoopie pies, mangoes), or boozy options, there’s something for you.

Eatin’ mac ‘n’ cheese like a champ!

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1. The Finger Lakes Wine Festival (July 15–17) will feature over 90 wineries from New York state.

3. The National Cherry Festival takes place in Traverse City, Mich., on July 2–9. It features a cherry pit spit competition and cherry pie eating contests.

4. Served at the Maine Lobster Festival: more than 20,000 lobsters (and 1,700 pounds of butter).

See Summer Fun on D2 COURTESY OF COPPER MOUNTAIN

2. Vermont has more cheesemakers per capita than any other state. It hosts the Vermont Cheesemakers Festival.

National Cherry Festival Thanks to Lake Michigan’s tempering influence, cherries thrive around the Traverse City area despite the region’s harsh winter winds and summer heat.

The National Cherry Festival (July 2 to 9) features more than 150 activities, including cherry-inspired picnics, orchard tours, a classic car show, turtle races (bring your own or borrow one on site), and a pub crawl via kayak, canoe, or stand-up paddleboard. For the real cherry lovers, there are cherry pie eating contests (for children and adults) and a cherry pit spit competition. According to the Guinness Book of Records, the record distance is 95 feet, 6.5 inches. A skilled or lucky golf swing might earn you a shot at $1 million in the Million Dollar Hole in One event. More than 500,000 visitors are expected this year. cherryfestival.org

At Copper Mountain Resort, a festival is devoted to the pleasures of mac and cheese.

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June 24–30, 2016 www.EpochTaste.com COURTESY OF THE CHICAGO HOT DOG FEST

COURTESY OF LE TARN TOURISME

This Summer, Hit the Road Summer Fun continued from D1 Whoopie Pies The official Maine treat has its own festival— large enough for 10,000 people to descend onto a town of 4,000. The Maine Whoopie Festival held in Dover-Foxcroft (June 25) offers plenty of small town charm. You can try the traditional whoopie pie (with two chocolate rounds and a creamy white center) as well as more creative combinations. The Maine Whoopie Prize is judged based on the use of one or more of the following ingredients: molasses, blueberries, apples, maple, and Moxie (the official soft drink of Maine). mainewhoopiepiefestival.com Abalone Camp Advanced and novice divers interested in diving for abalone for their dinners can head to Little River Inn on Northern California’s Mendocino coast (June 26 to 28). An Abalone Camp package offers an opportunity to dive with the region’s most renowned free dive guides.

Afterward, part of the collected bounty will be turned into a communal feast prepared by the inn’s chef. littleriverinn.com/2016-abalone-camp Food and Music in Cape Breton Nova Scotia’s KitchenFest! (July 2 to 8) brings together Cape Breton’s traditional music and local eats. Lobster stews, snow crab rolls, and strawberry-rhubarb dumplings are made with local ingredients. Cultural demonstrations teach revelers about jigs, reels, and marches, while kilt makers transform 8 yards of fabric into a kilt. Expect to see caber tosses, hammer throws, and much singing, dancing, and storytelling. Over 95 percent of the musical lineup is from local Nova Scotian acts. gaeliccollege.edu/kitchenfest

Gorge on grilled tiger prawns and the famous Hervey Bay scallops on pizza or in ceviche while taking in the views of Australia’s Fraser Island.

Over 40 Vermont cheesemakers will be at the Vermont Cheesemakers Festival.

(Right) Pink garlic, grown since medieval times, will be celebrated Aug. 5–6 in the town of Lautrec, in the Tarn region of France.

(July 9 to 10). For $2 per person, taste a variety of mangoes grown locally by Fairchild curators, who have traveled all over the world to collect mango varieties. Attend a mango auction, tree sale, lectures, cooking demos, and a mango-themed brunch prepared by some of South Florida’s best chefs. fairchildgarden.org

winning makers will show off their cheeses in Shelburne at the Vermont Cheesemakers Festival (July 17). Try the Similar but Different tastings of cheddars or cheeses made from blended milks. Beer, wine, cider, and spirits round out the offerings, along with demos and workshops. vtcheesefest.com

Wines of New York State Showcasing over 90 wineries from New York State, the Finger Lakes Wine Festival (July 15 to 17) will offer 600 wines, live music, culinary classes and demonstrations, and a beer garden. Visitors can also camp overnight on site. As a nod to Bacchus, the festival includes a toga night. flwinefest.com

Tales of the Cocktail The Tales of the Cocktail Festival (July 19 to 24) is a cocktail geek’s dream come true, with sessions titled, When Is a Rum Not a Rum? The Big Rum Debate; A Great British Discussion on Gin; and Lock, Stock, and Six Smoking Barrels (about wood cask finishes).

This year, the Moscow Mule is the cocktail of honor, and bartenders are challenged to come up with new takes on it.

The New Orleans-based festival includes more than 200 seminars, tastings, competitions, and networking opportunities. talesofthecocktail.com

Mac & Cheese Fest Chefs vie for the title of Best Mac and Cheese in Summit County at Copper Mountain Resort in Colorado (July 16). The festivities include a 5K run, mac and cheese samples, children’s activities, and live music. In addition, visitors can opt for activities around the resort including Pedal for Pints community bicycle rides, yoga sessions, and a variety of activities including go-karting, a climbing wall, hiking, and mountain biking. coppercolorado.com Celebrating Tobago’s Heritage The Tobago Heritage Festival (July 15 to Aug. 1) celebrates the Caribbean island’s diverse cultural influences, from European to African to American Indian and more. Dances and events are hosted in villages throughout the island. Try the traditional Tobagonian cuisine, including Creole dishes, and curry crab and dumplings. tobagoheritagefestival.com The Big Cheese Vermont has more cheesemakers per capita than any other state, so holding a cheesemakers festival is only natural. Over 40 award-

Mango Madness The 24th annual International Mango Festival at Fairchild Tropical Botanic Garden in Coral Gables, Florida, celebrates all things mango

(Left) Visitors at Chicago Hot Dog Fest will ponder some surprisingly existential questions, such as, “Is a hot dog a sandwich?”

Niagara Wine Festival Attendees at the Niagara Wine Festival in Lewiston, New York (July 30 to 31) can taste wines from 17 wineries on the Niagara Wine Trail, but in one convenient location. On offer will be a diverse array of traditional, native, late harvest, and ice wines as well as awardwinning fruit wines, meads, and ciders. The festival includes live music and food vendors. niagarausawinefestival.com A Taste of Mississippi For a taste of Mississippi, head over to the Natchez Food & Wine Festival (July 29 to 31).

The region’s most prominent chefs will be cooking at historic National Landmark sites.

Events include Wine & Cheese in the Castle at Dunleith (a historic inn dating back to 1856), tours of the Natchez Brewing Company and the Charboneau Distillery at King’s Tavern, dinner at Bowie’s Tavern, and presentations at the Dunleith and The Elms mansions. natchezfoodandwinefest.com

COURTESY OF FAIRCHILD TROPICAL BOTANIC GARDEN

The staff of the Fairchild Tropical Botanic Garden near Miami scour the world for diverse varieties of mangoes, which are presented at the International Mango Festival.

JENNIFER MITCHELL PHOTOGRAPHY

Revelers delve deep into spirits at Tales of the Cocktail.

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June 24–30, 2016 www.EpochTaste.com COURTESY OF WHITSTABLE OYSTER FESTIVAL

COURTESY OF NIAGARA TOURISM & CONVENTION CORPORATION

Eat oysters by day and watch stand-up comedy at night at the Whitstable Oyster Festival.

COURTESY OF ALGARVE TOURISM BUREAU

Wines from 17 wineries as well as meads and ciders will be on offer at the Niagara Wine Festival.

COURTESY OF LITTLE RIVER INN

Sardines are at their peak in the summer. They’re celebrated at the Festival da Sardinha in Portimão, in the Algarve region of Portugal.

Oregon Brewers Festival At one of the longest-running craft beer festivals in the country, revelers can enjoy more than 80 independent craft beers. The annual festival (July 27 to 31), now in its 29th year, takes place at a Portland waterfront park, with views of the city skyline to the west and Mount Hood to the east. As a bonus, the light rail line is just one block away. Each brewery is permitted to showcase just one beer. oregonbrewfest.com Oysters and Stand-Up Comedy Oyster eating by day and stand-up comedy by night, as well as many other fun activities, make the Whitstable Oyster Festival (July 21 to 31) a destination in southeast England.

The seaside town hosts an oyster parade, forage walks, festival quizzes, and tug-ofwar games in the mud. The whole family can go crabbing for prizes; categories include the biggest, smallest, prettiest, ugliest, and angriest crabs.

Another tradition is grotter building. With thousands of shells left over after lots of shucking, grotters (small hollow mounds decorated with oyster shells) are built across the beach and lit by candles. whitstableoysterfestival.co.uk Maine Lobster Festival More than 20,000 lobsters and 1,700 pounds of butter go into feeding the hungry masses at the Maine Lobster Festival, held in Rockland, Maine (Aug. 3 to 7). Events include a crate race, where contestants run across crates floating in chilly ocean water (yes, taking a dip is likely).

Amateur chefs can try their hand at a seafood cooking contest; last year’s winner, Sue Jobes, won first place for her Crustless Peekytoe Crab and Lobstah Quiche. Enjoy a single, double, or triple lobster dinner, lobster rolls, lobster Caesar wraps, steamed mussels, and Maine blueberry cobbler, while taking in the view of Penobscot Bay. mainelobsterfestival.com For the Love of Sardines In the summer, sardines in Portugal are at their peak. They’re celebrated and enjoyed at the Festival da Sardinha (Sardine Festival) in Portimão in the Algarve (Aug. 3 to 7).

And because it’s a food festival, of course there’s an eating contest. Join the fun at the Papa Sardinhas competition, where contestants try to eat as many sardines as possible within 15 minutes. Follow the smell of grilled sardines in the air and you’ll also find wines, traditional desserts, and handicrafts. festivaldasardinha.pt Garlic Goes Pink The love of garlic has inspired various garlic festivals around the world. In the Tarn region of France, the garlic of honor is pink, l’ail rose de Lautrec, which has been grown since medieval times. It is known to be sweeter and milder than the usual white garlic, with a subtler taste that makes it a versatile ingredient for many dishes. An annual festival held since 1970 gives visitors and locals the chance to sample pink garlic specialties (Aug. 5 to 6). Compet-

itive types can vie for the longest plait of garlic bulbs made in three hours, the best sculpture made of pink garlic, and the best pink garlic tart. tourisme-tarn.com Hot Dog Questions A benefit event for the Chicago History Museum, the Chicago Hot Dog Fest (Aug. 5 to 7) features traditional and new takes on the standard hot dog, while wrestling with difficult questions. Speakers address these topics, among others: What’s in My Hot Dog? A Discussion of Common Hot Dog Myths; Dogs, Diamonds, Wieners and Losers: Baseball in Chicago; and The Great Meat Debate: Is a Hot Dog a Sandwich?

Live music and games are on the agenda, as well as beer to wash it all down. chicagohotdogfest.com A Glass of Red for Your Vote Paso Robles on the edge of Southern California is known as a wine destination; and once a year, the region’s top winemakers and brewers go head to head. At the Winemakers’ Cookoff (Aug. 13), they are not judged on the quality of their libations, but rather on their culinary talents and how well they pair their grilled dishes with their best wines or beers. Menus are kept secret until the event.

Award categories include Judges’ Choice and People’s Choice. In the latter, attendees can cast three votes, and wineries are encouraged to offer some bribes, all in good-natured fun.

All the event proceeds go to local high school scholarships. winemakerscookoff.com Seafood Down Under When fishermen put together a festival, you get the Hervey Bay Seafood Festival (Aug. 14), featuring wild, sustainably caught seafood from the waters of the Fraser Coast in Queensland, Australia. Gorge on grilled tiger prawns and the famous Hervey Bay scallops on pizza or in ceviche while taking in the views of Fraser Island. The signature event, Tastes of the Bay, offers a five-course meal prepared by chef Andrew Mirosch, who is also an avid surfer and fisherman. herveybayseafoodfestival.com.au

Dive for abalone at the Little River Inn on California’s Mendocino Coast.

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.

See Summer Fun on D11 COURTESY OF WHOOPIE PIE FESTIVAL

4 W. 22nd St. (btw. 5th & 6th avenues) 212-229-2226

sagaponacknyc.com

Maine’s official treat, the whoopie pie, has its own festival, held in the small town of Dover-Foxcroft.

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June 24–30, 2016 www.EpochTaste.com COURTESY OF FREUD

stuff to eat and drink around town

SCREENING OF ‘FAMOUS NATHAN’ Lloyd Handwerker, grandson of Polish immigrant Nathan Handwerker, founder of Nathan’s Famous hot dog company, has published a new book about his grandfather’s legacy.

At the Brooklyn Historical Society, Handwerker will discuss his book, following a screening of his 2014 documentary on the history of Nathan’s Famous. Free.

Monday, June 27 6:30 p.m.

Brooklyn Historical Society 128 Pierrepont St., Brooklyn brooklynhistory.org

FREUD LUNCH MENU This Austrian-influenced brasserie is now serving lunch on weekdays. Dishes include the Kasekreiner Sandwich, inspired by the popular Austrian cheese sausage, and served with ramp salsa and mustard on a bacon cheese roll; Chilled Sorrel Soup with cumin, spring onions, and buttermilk granita; and Black Bass with white asparagus, ramps, and lemon-thyme sabayon sauce.

FRENCH RESTAURANT WEEK

Freud 506 LaGuardia Place freudnyc.com

Pea and Bean salad with cherry tomato and sauce ravigote.

COURTESY OF FREUD

COURTESY OF FREUD

Now in its seventh year, French Restaurant Week features more than 40 restaurants around the city that will offer discount prix-fixe menus, with La Sirene, Le Cirque, Bistro Cassis, Le Coq Rico, and Maison Hugo among them. The prices are $17.89, $35.78, or $178.90 for two or four people.

Monday, July 4–Sunday, July 17 frenchrestaurantweek.com

PINKNIC

Freud Burger with farmhouse cheddar and onion jam.

Vanilla Crémeux with strawberry, honey, and bee pollen.

COURTESY OF 310 BOWERY BAR

COURTESY OF LUZZO’S PIZZA

Pinknic will debut on Governors Island as the city’s largest rosé-themed picnic and music festival. Attendees can bring their own food, or order picnic baskets made by chef Chris Santos (VANDAL). Rosés will include Moët and Chandon, Château D’Esclans, and more. Artists like Claptone, Slow Hands, and Tube & Berger will perform live music. $45 to $95.

Saturday, July 9 & Sunday, July 10 Noon–6 p.m.

Governors Island pinknic.com

KOSAKA OMAKASE LITE MENU The Japanese omakase restaurant is now offering a lighter version of its signature omakase menu, artfully presented and prepared by sushi chef Yoshiko Kousaka. The menu includes seven pieces of sushi and a toro (tuna) roll topped with uni and caviar. $80 per person.

Kosaka 220 W. 13th St. kosakanyc.com

LUZZO’S PIZZA AT 310 BOWERY BAR Luzzo’s Pizza is now serving its sweet and savory pies for brunch inside 310 Bowery Bar in the East Village. The menu includes a BLT Pizza Cone with bacon, arugula, and tomato; Honey Bunches Pizza with mozzarella, Honey Bunches of Oats cereal, blackberries, and strawberries; and Breakfast Pizza with tomato, egg, and truffle pâté.

TOCQUEVILLE SUMMER GREENMARKET MENU

Daily, from 1 p.m.

Luzzo’s Pizza at 310 Bowery Bar 310 Bowery 310bowery.nyc

PAUL WAGTOUICZ

COURTESY OF SCARPETTA

With the restaurant’s close proximity to the Union Square farmers market, Tocqueville has served a seasonal summer menu since its opening 16 years ago. This summer until Labor Day, executive chef Julien Wargnies is once again preparing a three-course menu that changes daily according to the produce available at Union Square. Dishes served so far include Zucchini Soup with squash blossoms; Seafood Risotto with lobster, mussels, and clams; and Mint Semifreddo with peaches. $48 for lunch and $64 for dinner (additional $30 for flight of local wines).

Tocqueville 1 E. 15th St. tocquevillerestaurant.com COURTESY OF TOCQUEVILLE

Small plates and rosé at Scarpetta.

SUSHI SEKI TANABATA FESTIVAL DINNER The Tanabata Festival, which celebrates a folktale about two starcrossed lovers, takes place on July 7 on the lunar calendar. Sushi Seki is celebrating with a special seven-course omakase dinner by chef Seki Shi, paired with seven handpicked sakes from the Asahi Shuzo Brewery in Yamaguchi, Japan. $220 per person.

Tuesday, June 28 Sushi Seki 365 W. 46th St. sushiseki.com

SCARPETTA APERITIVO Scarpetta is now open in the afternoon on Fridays, Saturdays, and Sundays, serving an aperitivo menu best suited for dining al fresco.

The menu includes fresh crudi (raw seafood), cheeses, and charcuterie, as well as small plates like tomato basil spaghetti and olive ascolane (fried olives stuffed with housemade sausage)—paired with beverages of your choice.

Fridays–Sundays, from 3 p.m.

Scarpetta 355 W. 14th St. scarpettarestaurants.com

Seafood Risotto with lobster, mussels, and clams.

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June 24–30, 2016 www.EpochTaste.com COURTESY OF KINGSLEY

HESTER STREET FAIR AT BRYANT PARK FILM FESTIVAL

DONGURI SUMMER MENU Japanese restaurant Donguri is celebrating the season with a slate of new summer dishes. Enjoy refreshing, light dishes like Sweet Corn Tempura, Grilled Black Cod with White Miso, Traditional Clear Soup, and Mochidoki mochi ice cream, in matcha green tea, salted caramel, and passionfruit flavors.

During the Bryant Park Film Festival this summer, Hester Street Fair will be serving delicious eats and drinks for moviegoers. Participating vendors include Black Tap (burgers), Mikey Likes It (ice cream), Renegade Lemonade, and En Brasserie (fried chicken).

Donguri 309 E. 83rd St. donguriny.com

For screening times, visit bryantpark.org

COURTESY OF HESTER STREET FAIR

SAMIRA BOUAOU/EPOCH TIMES

KINGSLEY WINE WEDNESDAYS On Wednesdays, the French-American restaurant Kingsley will waive its $35 corkage fees all evening, to let patrons put their money to better use—enjoying its spring menu. The seasonal offerings include Roasted Bone Marrow with shallot, tarragon, and braised beef tongue; Celeriac Agnolotti with seared foie gras, sunflower, mesquite cake, and black pepper gastrique; and Wild King Salmon with crispy salmon skin, stinging nettles, spring vegetable medley, and lemon.

Wednesdays Kingsley 190 Avenue B kingsleynyc.com

Compiled by Annie Wu/Epoch Times Staff

JAPANESE STYLE

Openings around NYC

Karaoke Bar & Lounge

COURTESY OF RUBY’S CAFE

Ruby’s Cafe After 13 years in SoHo, Ruby’s Cafe has opened a second location in Murray Hill.

Led by Aussie natives Nick Mathers (owner of Dudley’s and a partner in Happiest Hour), Tim Sykes, and chef Thomas Lim, the cafe serves up approachable Australian cuisine with both international and local influences.

The new location’s menu both replicates Ruby’s classics, including the Bronte Burger with premium ground beef, tomato, lettuce, sweet chili, mayo, and cheese, and introduces exclusive offerings, such as the Crispy Rice bowl with grilled haloumi, fried egg, cucumber, radishes, sungold tomatoes, herbs, and lemon. There’s also a new Spritz on tap with Mauro Vergano Americano Vermouth, Prosecco, sparkling San Pellegrino, orange, and grapefruit.

The 42-seat Murray Hill space, designed by Mathers himself, also bears physical differences from its SoHo predecessor—it features a navy, white, and copper palette, and a hand-painted botanical mural. Ruby’s signature neon sign and garage door, however, are familiar sights.

Open daily for breakfast, lunch, and dinner.

BKW Brian Leventhal and John Stires, founders of Williamsburg’s 6-year-old urban winery Brooklyn Winery, have launched a new, full-service restaurant in Crown Heights.

BKW features Brooklyn Winery’s acclaimed wines alongside a menu by executive chef Michael Gordon (previously of Bouley, New York’s Mandarin Oriental Hotel’s Asiate, and Savory).

The wine list features rare vintage selections, from the vault of its parent winery, as well as exclusive artisanal wines, thanks to an on-site micro-winery where the team continues to experiment with innovative lots and techniques.

Small plates include Smoked Bacon with burnt garlic, roasted broccoli, Greek yogurt, and maple candy, and Crispy Brussels Sprouts with pastrami nuggets (a twist on a Williamsburg favorite), while large plates include Hanger Steak with Brooklyn Winery red wine reduction and Pan Roasted Skate with roasted squash agrodolce.

Open for dinner.

747 Franklin Ave. (between St. Johns Place & Sterling Place) Crown Heights, Brooklyn 718-399-1700 bkwnyc.com COURTESY OF BKW

For Reservations and Information clubvoa@gmail.com

✴

The Bondi Burger.

3 VIP Karaoke Rooms

442 Third Ave. (between East 30th & East 31st streets) 212-300-4245 rubyscafe.com

Carla Hall’s Southern Kitchen Chef and television personality Carla Hall and partner Evan Darnell are bringing Nashville—and its hot chicken—to New York, with the opening of Carla Hall’s Southern Kitchen in Brooklyn.

“Carla Hall’s Southern Kitchen is a love letter to my hometown of Nashville,” said Hall in a press release.

“Some of my favorite childhood memories were the Sunday suppers my grandmothers would cook for the whole neighborhood. I want to recreate that experience ... and bring people together through food.”

The fast-casual stop’s emphasis on Southern comfort and hospitality are reflected in both its family recipe-inspired menu and playful, rustic decor.

Reclaimed recipe cards, personal family photos, and names from among the over 1,500 Kickstarter backers who helped fund the restaurant adorn the walls.

The menu features Nashville-style hot chicken, offered in six different levels of heat, along with a variety of traditional Southern sides (all vegetarian), seasonal specials, and desserts. Customers can cool off with a selection of craft beers, cocktails, and wines on tap, and child-friendly sodas and lemonade, several of which are sourced from Tennessee.

A small retail section also offers a rotating selection of artisanal Southern goods for purchase.

Open daily from 4 p.m. to 10 p.m.

249 East 49th St., 2nd Fl. (btw. 2nd & 3rd avenues) CLUBVOA.NYC Hours: Mon–Sat 9pm–3am, Fri 9pm–4am, Sun (bar only) 8pm–2am

Authentic Japanese GMO FREE

When you taste the Japanese food at Momokawa you will know it is the real thing. Each ingredient and every detail ensures the most authentic experience.

Momokawa Prix Fixe Menu Small Course (service for two or more) • Appetizer • 2 kinds of Sashimi • Choice of Sukiyaki or Shabu-Shabu (Sauté meals cooked at the table)

• Dessert

$48/per person

115 Columbia St. (between Kane & Baltic streets), Brooklyn 718-855-4668 carlahallsouthernkitchen.com

A L SO AVA IL A BLE: DA ILY LUNCH SPECI A L S (12 P.M.-4 P.M.)

Momokawa 157 East 28th Street | (212) 684-7830 | momokawanyc.com

Root Beer Glazed Pork Ribs.

See Brick & Mortar on D6

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June 24–30, 2016 www.EpochTaste.com Openings around NYC

SO FRESH!

Authentic & Delicious Tacos Huaraches Chile Relleno Chilaquile Rojos Made to order

Come enjoy cuisine from the most savory region in Mexico...Puebla!

60 E. Third St. (between First & Second avenues) 646-692-9268 • eldiablitotaqueria.com

A Perfect Fusion of East & West

DITTE ISAGER

Brick & Mortar continued from D5

1633 Restaurateur James Paloumbis (MexiBBQ, Gossip Coffee) and chef Dionisis Liakopoulos have opened a new mezze-style restaurant.

Restaurant 1633 features what it calls a Progressive Grecian Cuisine, a combination of global techniques and traditional Greek ingredients and flavors, highlighted by a seasonal, food-centric drink selection created by Zane Harris (Dutch Kills, Maison Premiere, Seattle’s Rob Roy).

Guests are greeted with a surprise kitchen tasting presented by the chef himself.

The innovative menu is matched by the decor, which includes a three-dimensional mural, crystal chandeliers, hand-painted Moroccan tiles, and pink leather bar stools—a motley of elaborate colors, contrasting textures, and quirky pieces designed by Antonio di Oronzo.

Open Tuesday through Sunday, from 5 p.m. to 2 a.m.

1633 Second Ave. (at East 85th Street) 212-837-8285 1633nyc.com 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!

COURTESY OF HEY HEY CANTEEN

Shangri La 208 7th Ave.

(btw. 7th & 8th avenues)

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

The Hong Kong Fried Sandwich.

Hey Hey Canteen 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.

Seafood laksa, roast pork lo mein, and sesame peanut noodles are some of the dishes offered at the new Hey Hey Canteen in Gowanus. Inspired by modern Hong Kong food, the menu is the creation of executive chef Carlos Barrera (previously of 2 Duck Goose, which was in the same location) and consultant Irene Khin Wong.

Bowing to modern health sensibility, the restaurant offers the option of substituting roasted zucchini noodles in any noodle dish.

Open Tuesday through Sunday, from noon to 10 p.m. for lunch, dinner, and afternoon tea.

400 Fourth Ave. (at Sixth Street) Gowanus, Brooklyn 347-987-4808 heyheycanteen.com 246 E. 44th Street AlcalaRestaurant.com • (212) 370-1866

Made in Queens

TACOS All day, every day

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?

We also serve torta sandwiches!

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.

Queens is looking to showcase its local talent. Made in Queens (MiQ) is a yearlong pop-up shop featuring handmade crafts, designer goods, and small-batch packaged food items. Companies from New York state can participate but Queens residents get priority in showcasing their goods.

Each month will be centered around a new theme; for June it is Queens has it all. Vendors include Sweet Cicles (selling fruity treats with the texture of soft licorice), Trill Tea (a ready-to-brew tea company), and Fresh Routes (cooking kits).

MiQ is a project of the Queens Economic Development Corporation.

Open Tuesday–Sunday, from 11 a.m. to 8 p.m.

The kitchen at Le Coucou.

Le Coucou Le Coucou, a classic French restaurant led by acclaimed chef Daniel Rose and restaurateur Stephen Starr, has opened in SoHo. Rose is the chef and owner behind the SPRING and La Bourse et La Vie in Paris, and is now bringing his distinctive vision of simple yet refined French cuisine to New York.

The menu features Rose’s take on classic French dishes, from hors d’oeuvres including Terrine de Veau (veal terrine, pickled milkweed) and Huitres Tièdes with beurre aux algues (oysters warmed with seaweed butter), to larger dishes and entrees such as Quenelle de Brochet with sauce américain (pike quenelle, lobster sauce) and Tout le Lapin (all of the rabbit).

Le Coucou also offers a dessert menu that puts a contemporary twist on classic French sweets, and a collection of predominantly French wines, spirits, and cocktails curated by Aaron Thorp (previously of The Standard).

National Design Award winners Roman and Williams designed the space, which features Old World antiques.

Open daily for breakfast, lunch, and dinner.

138 Lafayette St. (between Howard & Canal streets) 212-271-4252 lecoucou.com

The Wild Son The Wild Son has opened under the High Line, around the corner from the Whitney Museum of American Art. The casual restaurant upholds a healthy, well-rounded philosophy of eating, and serves classic breakfast items, sandwiches, and salads that feature grains, greens, and healthy meats and fish.

Drink options include a creative juice program, nitro cold brew coffee and iced coconut latte on tap, and sodas and carbonated cocktails made fresh with a unique carbonating system.

Owners Robert Cersaso and Jason Mendenhall have drawn from their urban and country backgrounds to create a mixed aesthetic that combines the best of both. Jungle-themed decor lends the place a whimsical, bohemian vibe.

Stay tuned for a dinner menu and extended hours planned for later this summer.

Open Monday through Sunday, from 10 a.m. to 4 p.m.

53 Little West 12th St. (between Washington Street & 10th Avenue) On Twitter: @thewildsonnyc

COURTESY OF MARKET IPANEMA

27-24 Queens Plaza South (between 27th & 28th streets) Long Island City, Queens madeinqueens.nyc Cassava is used to add flavor and texture to the acai bowls.

Pressed Juicery Pressed Juicery’s fifth Manhattan location recently opened in SoHo. It is the sixth location on the East Coast.

The cold-pressed juice chain has nearly 40 locations nationwide and looks to offer juices priced at approximately $6.50.

Open daily 10 a.m.–10 p.m.

103 Mercer St. (between Prince & Spring streets) 917-472-7528 pressedjuicery.com

Market Ipanema Following two locations in Rio de Janeiro, Market Ipanema has opened shop in Nolita. The Brazilian concept features a menu focused on healthy eating. Dishes include acai bowls as well as tapioca crepes made from cassava and filled with avocado, tomatoes, and cashew cream, or banana and hazelnut cocoa cream.

Open Monday through Friday 8 a.m.–8 p.m. and Saturday 10 a.m.–5 p.m.

66 Kenmare St. (between Mulberry & Mott streets) 646-329-6144 marketipanema.com

Compiled by Channaly Philipp & Crystal Shi/Epoch Times Staff

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June 24–30, 2016 www.EpochTaste.com ALL PHOTOS BY GERALD HERBERT/AP

In 2015, chef Alon Shaya opened his namesake restaurant, a bustling Israeli eatery on New Orleans’s chic Magazine Street. It won a James Beard Award in May for Best New Restaurant in the United States.

Hummus in the Land of Gumbo: Israeli Restaurant Standout in NOLA

By Rebecca Santana NEW ORLEANS—Chef Alon Shaya’s unlikely love affair with Louisiana started years ago.

“My first cookbook was Emeril (Lagasse’s) ‘Louisiana Real & Rustic,’” said the chef, who was born the Tel Aviv, Israel, suburb of Bat Yam. “I always thought that one day I could come and cook in Louisiana. It just seemed like this mystical place to me.”

While Lagasse made his name by excelling at the city’s classic Creole cooking, Shaya has forged a different path since arriving in New Orleans more than a decade ago. In 2015, he opened his namesake restaurant, a bustling Israeli eatery on chic Magazine Street that the James Beard Foundation last month named the Best New Restaurant in the United States.

The food harkens back to dishes he grew up with, drawing on culinary influences from places as diverse as Yemen, Bulgaria, Morocco, and Turkey.

There’s the lutenitsa, a spicy Bulgarian relish Shaya learned to make from his grandmother, and the shakshuka, a North African dish of eggs, chili peppers, tomatoes, and onions.

“The fact that Israel is made up of so many people from so many backgrounds allows that food to attract several different types of people from different backgrounds,” Shaya said. “That’s kind of the magic of it.”

Shaya’s family moved to the United States when he was 4, settling in Philadelphia. He attended the Culinary Institute of America and then honed his craft at various restaurants. But a friend encouraged him to move to New Orleans in 2003. With a full-time job at Harrah’s Hotel, Shaya also worked on his days off at Restaurant August for famed New Orleans chef John Besh.

Then came Hurricane Katrina in 2005.

Shaya evacuated with Besh and the two watched as the city was consumed by water from the failed levees. He quickly returned, doing what he could to help. Shaya recalls cooking red beans and rice with ingredients from a looted Wal-Mart, feeding volunteers who were helping rebuild Willie Mae’s Scotch House, and struggling to reopen the steakhouse where he was then the head chef. At times, he slept in Besh’s car.

“Those moments throughout those few weeks changed my life forever,” Shaya said. “It made me very loyal to the city because I felt like I was really needed down here, like I was a part of something that was just way bigger than myself or way bigger than some cool recipe that I could pick up along the way.”

A city that could have been just another became home and Shaya decided to open his first restaurant, Domenica, in 2009, and its sister eatery, Pizza Domenica, five years later. As he described it, he was “gung-ho, 100 percent Italian.” His wife even called him Alonzo.

Then in 2011, he traveled to Israel with other chefs.

“I’m walking through the markets and listening to people talking and I can almost hear my grandmother’s voice. I see the foods I grew up eating. ... This light went off inside saying ‘Why do I never cook any of this stuff?’” he said.

When he returned, he started sneaking Israeli influenced dishes onto the menu at Domenica—a head of roasted cauliflower served with whipped feta cheese was extremely popular. He also served a lamb Bolognese on a bed of whipped tahini with crostini sprinkled with za’atar.

Experience Firsthand the Romance of the Korean Dynasty South Korean top chef Sunkyu Lee cooks authentic Korean royal court cuisine “Shakshouka,” a dish consisting of chermoula, Jerusalem artichokes, spicy chilies, tomato, and egg.

Totally different and distinctive cuisines and interior designs on the 1st, 2nd, and 3rd floors.

(L–R) Moroccan carrots with chermoula and mint, labneh, lutenitsa lamb ragu hummus with crispy chickpeas at Shaya in New Orleans.

“I was calling hummus ‘ceci purée,’” he said, referring to the Italian word for garbanzo beans.

“Before you know it, the menu at Domenica was looking very emotionally torn.”

Eventually, he decided it was time to open an Israeli restaurant, imagining a small, neighborhood eatery in the Mid-City area. Instead his partner, Octavio Mantilla took him to the chic—and expensive—Magazine Street locale, complete with a courtyard and an upstairs private dining room.

A little over a year later, the hummus seems to be paying the bills.

It can take weeks to get a prime dinner reservation. The restaurant is only the second in New Orleans to win the James Beard Foundation’s Best New Restaurant award (Pêche Seafood Grill won in 2014).

The restaurant’s success is no surprise to Liz Williams, the head of the city’s Southern Food & Beverage Museum, who said New Orleans has a long history of embracing food from other regions.

Snowballs, seen as a quintessential New Orleans dessert, came from Sicilians who emigrated during the 1800s, bringing with them flavored syrups at a time of newly manufactured commercial ice, she said. Many of the city’s po boy shops now offer pickled vegetables, and Williams said she’s found shrimp Creole flavored with lemongrass—both reflections of the city’s Vietnamese influence.

Shaya said he isn’t done yet—there’s another part of his upbringing he wants to embrace in the town he calls home.

“Deep down inside I would love to open a Philly cheesesteak place someday, but that’s not going to happen anytime soon.”

From The Associated Press

212-594-4963

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

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DOUGHNUT PUFFS

RECIPE BAKED CINNAMON-SUGAR DOUGHNUT PUFFS WITH DARK CHOCOLATE DIPPING SAUCE

Make a Childhood Treat Extra Special

Prep & Baking Time: 45 minutes Serves: 6 • • • • • • • • • • •

By Elizabeth Karmel When I was growing up, my father would take us to get fresh hot doughnuts from Krispy Kreme every Sunday. The cake doughnuts, covered in peanuts or dipped in sprinkles, were always my favorite. And to this day, I crave cake doughnuts.

Fast-forward 20 years to the time when both my sister and I lived in the same New York neighborhood. There was a fantastic bakery nearby where the counters were piled high with zucchini bread, apple walnut muffins, and whoopie pies.

As a cook myself, I loved the setup as much as the pastries. It was an open commissary kitchen with a walk-up counter for ordering. As you waited in line, you could watch the bakers make all manner of homespun baked goods. Among the array of deliciousness displayed on the counter was what looked like a mini-muffin coated in cinnamon and sugar. The texture of the crumb inside was less dense and more cake than muffin, and it had a cinnamon flavor and a pop of nutmeg. It was called a “puff,” or at least that is what my sister and I called it. A puff with a double-shot cappuccino was morning heaven.

My sister moved out the neighborhood years before I too relocated.

Because the bakery is no longer close, I decided that I should try to recreate those puffs. A Google search brought up dozens of images for what resembled the mini-bites of heaven, but it was amazing how the actual recipes varied greatly and how few delivered.

Finally, I hit upon a recipe with more sugar and more milk making a thinner, more cake-like batter. I increased the cinnamon and nutmeg and added a pinch of lemony cardamom to round out the warm spices—and frankly, just because I love cardamom. The advantage of the sweeter, lighter cake is that it will last up to three days in an airtight container. In fact, I think that the “puffs” are better the next day, making them ideal for a Father’s Day breakfast.

Make them on Saturday and serve them on Sunday.

These are so good that I often make them for dessert and serve them with a dark chocolate dipping sauce.

2 cups all-purpose flour 1 1/2 cups granulated white sugar 2 teaspoons baking powder 1 generous teaspoon ground cinnamon 1 scant teaspoon ground nutmeg, preferably fresh ground Pinch of cardamom 1/2 teaspoon fine-grain sea salt 2 large eggs, lightly beaten 1 cup whole milk 3 tablespoons unsalted butter, melted 2 teaspoons pure vanilla

For the Topping • 1/2 cup granulated white sugar • 1 teaspoon ground cinnamon • 1/8 teaspoon fine-grain sea salt For the Dark Chocolate Dipping Sauce • 6 ounces bittersweet or semi-sweet chocolate (chips or chopped block chocolate) • 1/3 cup heavy whipping cream • 1 tablespoon Bourbon (or liqueur such as Kahlua, Frangelico, etc.), optional • 1/2 teaspoon vanilla extract • 1–2 tablespoons granulated sugar, if desired

DIRECTIONS Heat oven to 350 F. Sift the flour, sugar, baking powder, cinnamon, nutmeg, cardamom, and salt into a large bowl. In a second bowl, whisk together the eggs, milk, butter, and vanilla. Add wet mixture to dry and stir a little at a time until combined.

Spoon the batter into prepared mini muffin tins or regular muffin tins. The easiest way to do this is by transferring the batter (which is fairly thin) to a liquid measuring cup and pouring into tin.

W i Din n n at er

Bake for 16 to 18 minutes for minis, or until a toothpick inserted in the center of the muffin comes out clean.

The tops of the muffins will look dry and slightly nubby.

In a second shallow bowl, mix sugar, cinnamon, and sea salt together.

From The Associated Press

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When “puffs” are done, remove from muffin tin after about 2 to 3 minutes and place on cooling rack. Let cool on the rack for about 1 minute. While the muffins are still warm, swirl them entirely in cinnamon-sugar mixture.

Place muffin back on cooling rack to cool. Eat when cool with or without chocolate dipping sauce, and place any leftovers in an airtight container.

They will keep for 3 days.

For the dipping sauce, heat the cream to almost boiling, remove from heat, and add chocolate. Stir until melted and well combined. Add Bourbon (if using) and vanilla, stirring constantly. If you like it a little sweeter, add sugar, otherwise leave as is. The doughnuts are covered in cinnamon sugar, so I like the chocolate sauce without any added sugar.

Cover with plastic wrap and set aside, or refrigerate.

Sauce can be made up to 2 days in advance.

Recipe by Elizabeth Karmel

Cardamom Lends Fragrant Twist to Banana Bread Banana bread is a time-tested American classic, perfect for making in advance for picnics, gifts and for using up ripe bananas. And given it’s All-American status, it’s a perfect way to start (or end) July Fourth.

Here’s a variation with an Indian twist—cardamom, which often grows next to bananas in Kerala. In small amounts, cardamom has delicate floral and eucalyptus notes, which brings out the best in more traditional ingredients in banana bread and makes for a fragrant treat.

Like many Indians, I add jaggery for sweetness. It is an unrefined sugar made from the sap of date palms or sugarcane. It has a deep caramel flavor to it, a cross between molasses and fudge, and it adds a richness and great color to the bread. Jaggery can be found in cakes or cones at Asian food stores or online, but if you can’t find it, it can be substituted with muscovado sugar.

This recipe makes for a moist bread with lots of flavor. The only thing you’ll need to

Prep & Baking Time: 1 hour 20 minutes (20 minutes active time) Serves: 10

Make Epoch Taste Even Tastier

We want to get to know you and your taste buds better, so we can continue to delight your senses.

remember is to leave a little room for dessert.

Meera Sodha is an Indian foods expert and author of “Made in India: Recipes from an Indian family kitchen.”

From The Associated Press

RECIPE BANANA BREAD WITH CARDAMOM AND JAGGERY

Laut is Malaysian, Singaporean, Thai food, located at 15 E. 17th St.

AP PHOTO/MEERA SODHA

By Meera Sodha

• 1 stick butter, unsalted • 1 cup jaggery, grated (or substitute muscavado sugar) • 2 cups white flour • 2 teaspoons baking powder • 2 teaspoons ground cardamom • Pinch of salt • 2 tablespoons milk • 2 large eggs • 1 cup mashed ripe bananas, plus 1 banana for decoration

Heat the oven to 350 F. Put the butter and grated jiggery into a pan and melt over a very low heat. Stir until well mixed with the consistency of melted chocolate, then remove from the heat and leave to cool to one side.

Sift together the flour, baking powder, cardamom, and salt and leave to one side.

In another bowl, add the mashed banana and milk, and whisk in the eggs one by one. Add the jaggery and butter mixture. Whisk again until properly mixed.

DIRECTIONS

Gently fold the wet ingredients to the flour mixture until mixed together then pour the batter into the tin. To decorate, slice the remaining banana lengthways into 1/4 inch slices and place over the top of the batter.

Bake for 45 minutes to an hour, or until a skewer comes out clean. Cool before slicing.

Butter a loaf tin (approximately 9 by 5 inches).

Recipe by Meera Sodha

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Citrus Filling, Salty Crust Make Atlantic Beach Pie a Winner

By Katie Workman This Atlantic Beach Pie recipe comes from Bill Smith, longtime chef of Crook’s Corner restaurant in Chapel Hill, North Carolina. When I first tasted it, I went into a pie-induced trance. I have a fuzzy memory of finishing the pie, sharing it with my dinner companion, forks nudging each other for the final bites.

Atlantic Beach Pie was commonly served at seafood restaurants on the North Carolina coast when Smith was growing up.

He told me that back in the day, there was a commonly held belief that if you ate sweets after a seafood meal you would get sick. The exception was this citrus pie, the only dessert served at many of these coastal seafood joints.

It was often served with meringue on top (no doubt using the white from the yolks that are used in the filling), but Bill prefers it with whipped cream, and I am not about to argue.

Saltines in pie crust?

The saltiness plays off the creamy citrus filling.

The beauty of this pie lies in the play between the salty, dense crust made from soda crackers and the creamy sweet-and-tart filling featuring citrus juice. To crush the crackers, you can use a food processor, or even your hands, but the easiest and least messy way is to put them into a sturdy, gallon-size, zipper-top bag, press out the air, seal it, and hit it with a rolling pin or other blunt object until they are crushed.

This is now one of my family’s favorite pies, and I have made it part of my life’s work to share it with as many people as I can. It’s a good story, but it’s an even better pie.

RECIPE ATLANTIC BEACH PIE Serves: 8 For the Crust: • 1 1/2 sleeves of saltines (or other soda crackers) • 8–10 tablespoons unsalted butter, softened • 3 tablespoons sugar

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”

From The Associated Press AP PHOTO/KATIE WORKMAN

For the Filling: • 1 (14-ounce) can sweetened condensed milk • 4 large egg yolks • 1/2 cup fresh lemon juice or lime juice, or a mix of the two For the Sweetened Whipped Cream: • 1 1/2 cups heavy or whipping cream • 2 tablespoons confectioners’ sugar

DIRECTIONS Heat the oven to 350 F. For the crust, crush the crackers finely but not to dust, and place them in a medium bowl. Add the sugar, and then knead in the butter until the crumbs hold together like dough. Press the mixture into an 8- or 9-inch pie pan, as you would for a grahamcracker crust. Refrigerate for 15 minutes, and then bake for 16 to 18 minutes or until the crust colors a little.

Remove the crust, and while it is cooling slightly, make the filling. In another medium bowl, beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Immediately pour into the pie shell and bake for 15 to 18 minutes until the filling has set. Let the pie cool on a pie rack, then refrigerate.

In a large mixing bowl, using a whisk or hand-mixer, whip the cream and confectioners’ sugar just until slightly firm peaks are formed. Pile the whipped cream over the entire filling.

The pie needs to be completely cold to be sliced. This will keep for up to 4 days in the refrigerator.

Recipe by Katie Workman

ZJU4KA/SHUTTERSTOCK

Quick Pickles

AP PHOTO/MELISSA D'ARABIAN

Easy and Fast to Make at Home

By Melissa d’Arabian In the world of summer barbecues, the pickle hardly plays a starring role.

Truth to be told, “Hold the pickles” is my standard order, as I am not a fan of pickles on a cheeseburger, nor do I particularly care for pickle juice leaking onto my sandwich bread at a deli.

But homemade quick pickles made from a variety of fresh veggies, not just cucumbers, are a completely different story! Quick pickles are made in minutes, not days, so the veggies stay crisper than store-bought versions. And since you control the ingredients, you can customize your pickles to make them as tart, sweet, sour, spicy, or salty as you want.

Make one batch, and you’ll immediately know how to adjust the flavors to your liking. You can even make a variety of pickling flavors easily—add extra smashed garlic cloves and red pepper flakes to the green beans and bump up the vinegar to give cauliflower floret pickles extra pucker. You can also pickle fruit—sliced lemon, pineapple chunks, halved cherry tomatoes all make tangy toppings for grilled meats and spicy dishes, for example.

The homemade pickle is a far more versatile actor than its commercially produced cousin. Try serving a variety of lightly pickled veggies with dip instead of the expected crudité.

Imagine a veritable mini-buffet of brightly colored pickled veggies in mason jars set up next to the condiments at your next barbecue. Bring along a jar or two to someone else’s party this summer as a healthy hostess gift.

Or, just keep a jar or two in your fridge for snacking. The basic recipe is easy enough to keep your fridge stocked, too. Just six simple pantry ingredients are needed: vegetable, vinegar, salt, sugar, garlic, and an herb or spice. Which means homemade pickles can probably be on your menu tonight without even a trip to the store.

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

CASTILIAN SPANISH CUISINE at el Pote

RECIPE

Hearty, Wholesome Food from Old Spain

6-INGREDIENT QUICK PICKLES

Chef’s Favorites Sweet Sangria

Prep & Cooking Time: 15 minutes Serves: Varies

Rich Paella Valenciana

Special equipment: 2 Mason jars (1 pint size)

Fresh Lobster Bisque

• • • • •

1/2 cup white vinegar 1 tablespoon kosher salt 2 teaspoons sugar 6 garlic cloves, smashed 1 teaspoon crushed red pepper flakes (or other spice or herb, such a mustard seed, celery seed, or dill) • 2 cups chopped or sliced vegetables, trimmed if necessary to fit in two 1-pint Mason jars

Juicy Lamb Chops

DIRECTIONS Heat the vinegar, salt, and sugar in a saucepan with 2 cups of water and bring to a boil and stir until salt and sugar dissolve, about 2 minutes.

Meanwhile place the garlic and red pepper flakes at the bottom of the mason jars, and add the trimmed vegetables. Pour the boiling pickling liquid into the jars to cover the vegetables completely. (You should have enough water, but if not, boil a little extra plain water and add.) Cover the jars and let the vegetables sit until cool enough to eat. Store in refrigerator. Best if eaten within a week.

Recipe by Melissa d’Arabian

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

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TIPS FOR COOKING

ZESTUOUS.COM

in the Great Outdoors COURTESY OF CHRISTIE VANOVER

By Annie Wu | Epoch Times Staff

C

hristie Vanover is not your typical park ranger. During the day, she keeps watch over Lake Mead National Recreation Area in Nevada. But in her free time, she’s a recipe developer and food blogger who loves to cook sumptuous meals when she’s out camping.

Last Thanksgiving, she cooked a full holiday meal for her family, roasting the turkey in a Dutch oven. Vanover runs two food blogs, “Zestuous” and “Girls Can Grill,”” where she documents her gourmet camping recipes and gives tips on how to cook outdoors.

Through her travels around the world, Vanover has learned to cook dishes from different cuisines. When she became a park ranger, she decided to experiment with dishes that can be cooked over an open fire.

“Don’t limit yourself. If you can prepare it at home, you can prepare it at the campsite,” she said.

RECIPE TENDER JUICY BEEF RIBS Park ranger and food blogger Christie Vanover.

Into the Fire The heat differs in intensity depending on the location within the fire. For making dips, place them on the outer edges of the fire, where they can melt slowly. For cooking on a stick, place the food over the center of the fire so it can cook quickly.

Finally, remember to add barbecue sauce at the very end, after the meat is cooked. Otherwise, the sugars in the sauce will burn.

Prepping For easy cooking, Vanover recommends first prepping as much as you can before setting out on your trip. Chop all your vegetables, precook your pasta, and pre-measure your ingredients.

For the actual cooking, bring a cast iron pan or tin foil. The latter can act as a container for a dip; just let the contents melt over a fire. Meanwhile, metal skewers are perfect for roasting meats.

Many parks are close to convenience stores, so don’t be afraid to prepare dishes involving perishables like milk or meats. Just remember to pack some ice.

Vanover has several tips for grilling. First, invest in a thermometer. That will ensure that you won’t overcook meat, and will keep the juices inside.

When cooking directly over a fire, use charcoal or hardwoods like hickory and oak. Softwoods will impart too much flavor to the food, Vanover said.

A Challenge When Vanover explores national parks, she likes to cook with different specialty ingredients from the region. Park visitor centers often sell special products, such as cactus jelly at Lake Mead, and elk and bison at Yellowstone. In the summer, Vanover enjoys escaping to Bryce Canyon National Park in Utah, where the weather is cooler.

“Why can’t you bring home cooking to the park?” Vanover asked. Take up Vanover’s challenge with the recipes below.

All recipes by Christie Vanover, zestuous.com

RECIPE

You don’t have to be a die-hard pitmaster to make tender juicy beef ribs. All you need is a little time, a grill and some foil.

These ribs were marinated in a soy saucevinegar combo with a bit of Tabasco sauce for heat and some honey for a touch of sweet. I zipped them up with the marinade in a plastic bag first thing in the morning. After a couple of hours, I flipped the bag over to make sure both sides got equal love.

Three hours before dinner, I started cooking.

These ribs cook over direct heat and indirect heat. Direct heat is when you cook food directly over the fire. Indirect heat is when the fire is on the other side of the grill. With the grill cover closed, the meat still cooks, but it’s not directly over the fire, so it doesn’t cook too fast or burn. If you have a gas grill, this just means turning off the burner(s) on one side. If you have a charcoal grill, you just need to push the coals to one side.

First using direct heat, sear the ribs on all sides.

Then using indirect heat, let the ribs cook in a covered 275-degree grill for 30 minutes.

Finally for super juicy ribs, wrap the ribs in a foil pouch and continue cooking for another 2 hours over indirect heat. As the ribs cook, the juices will remain in the pouch and will really flavor and tenderize the meat.

You can put all the ribs in one pouch, or you can make individual pouches with 3-4 ribs inside, so each person gets their own foil pack of meaty goodness.

• • • • • •

1/2 cup soy sauce 1/2 cup red wine vinegar 1/2 cup beef broth 2 tablespoons Tabasco sauce 3 tablespoons honey 2–3 pounds boneless beef ribs

DIRECTIONS In a small bowl, whisk together the soy sauce, vinegar, broth, Tabasco sauce and honey.

Place the ribs in a zip-top bag. Pour the marinade inside and rub to coat. Seal the bag and let marinate at least 4 hours.

Heat the grill to high. Place the ribs on direct heat and sear on each side for five minutes.

Discard the extra marinade.

Move the ribs to indirect heat (For a gas grill, turn the heat off on one side and move the ribs to that side. For a charcoal grill, push the coals to one side and move the ribs to the side with no coals.). Close the lid and grill for 30 minutes.

Wrap the ribs in foil and continue grilling for 2 hours. The internal temperature of the grill should be kept at 275 degrees.

Open the foil pouch and place the ribs on a platter. Pour the broth from the foil pouch over the ribs and serve.

ZESTUOUS.COM

RIBS THEY’LL LOVE I’ve been making (or attempting to make) ribs for years. I’ve tried boiling them, smoking them, baking them, and just plain grilling them.

They always turned out just okay.

Then in 2009 when I lived in Belgium, I finally came up with a technique that worked. My husband entered me into an Army rib cook-off against some burly Soldiers who appeared to be true pit masters.

Zestuous Sauce made from the pan juices It’s really easy, but you can use any sauce or grill ‘em naked. Your call. You can do steps 1–3 and make the sauce ahead of time, so when it’s time to party, the ribs are ready in 15 minutes.

I actually won the rib cook-off. Those apronwearing, tong-yielding men had nothing on me. I was super excited, not just for the win, but because I had finally mastered ribs.

• 1 slab pork ribs Zestuous Rub • 1/4 cup soy sauce • 1/4 cup apple cider vinegar • 1 tablespoon Worcestershire sauce • 1/2 teaspoon liquid smoke (optional)

I wanted ribs that were fall-off-the-bone juicy with charred, crispy fat. I read through every BBQ cookbook I had and scoured the Internet for techniques. I also did a lot more testing, which my husband enjoyed … he probably entered me into the contest just for the pretesting.

Zestuous Sauce • 1/4 cup maple syrup • 1/4 cup ketchup • 1 tablespoon Dijon mustard • Hot sauce to taste (optional)

Here’s all it takes: 1. Strip ‘em. Remove the silverskin. It’s a membrane that is chewy and leathery. No one wants leathery ribs.

DIRECTIONS

2. Love ‘em. Give your ribs some love with a rub down of Zestuous rub (or your favorite rub), and bathe ‘em nice in some soy sauce and vinegar.

3. Bake ‘em. Take advantage of the pork fat and bone marrow. Putting the ribs in a pan and covering with foil, allows the meat to steam in its own juices and the flavorful rub.

4. Grill ‘em. At this point, the meat is already fall-off-the-bone, but you want to get that nice char on the fat for finger-licking ribs.

Using a paper towel, grab the silverskin on the back of the ribs and pull off as much as you can.

If you are using spare ribs, trim the ribs to separate the top portion of meat from the rib cage, and cut into serving-size portions (about 3 ribs per serving).

Place the ribs into a 13 by 9 pan. Generously rub Zestuous rub all over the meat.

In a small bowl, combine soy sauce, apple cider vinegar, Worcestershire sauce, and liquid smoke. Pour evenly over the ribs. Cover with foil and bake in a 300-degree oven for 3 hours.

This recipe also includes a homemade ZESTUOUS.COM

Remove the ribs from the pan and pour the juices into a fat separator.

In a small pot, combine 1 cup of the juices with maple syrup, ketchup, and mustard. If you like your sauce spicy, add hot sauce to taste.

Reduce over medium-low heat for 15 minutes, until slightly thickened.

When it’s time to eat, light up the grill to medium heat. Grill the ribs just long enough to get the fat on the ribs a little crispy. Baste with barbecue sauce as you grill. This should take no longer than 10–15 minutes.

Serve with extra sauce. Enjoy you grill master, you!

RECIPE FIG AND BRIE SEVEN-LAYER DIP I love traditional seven-layer dip made with refried beans, sour cream, salsa, guacamole, cheese, jalapeños, and green onions, but having lived just a few miles from the French border, I also love rich, melty brie cheese, warm chèvre (goat) cheese, and figs.

So as part of my latest camping adventure, I put a French twist on my seven-layer dip.

Step one was grabbing a couple sheets of foil again; remember this is a camping adventure sans pans. All of our meals were cooked using foil and skewers over an open campfire.

I made a large cavity out of the foil and started layering the European flavors. The dip is so pleasant because it has alternating layers of rich meats and cheeses, sweetness and crunch.

I had pre-chopped some pancetta and fresh figs and layered them in the bottom. I love fresh Brown Turkey figs so much, I planted a fig tree in my front yard about six months ago. They have a soft flesh with crunchy seeds similar to a kiwi fruit. They really add nice texture to this creamy dip.

Next was a layer of chèvre (goat) cheese.

I bought the log of cheese and just crumbled it on top of the figs. For sweetness, I smeared on some fig preserves and layered on slices of brie.

For the final touch, next came a generous drizzle of honey and chopped walnuts. You can add a dash of pepper and sprinkle of lemon zest, too, to really make the flavors pop.

After 30 minutes on the campfire, we opened up our foil pouch, poured a glass of wine and experienced an absolutely fantastic, rich dip.

Our Canadian campsite neighbors happened to be chatting it up in French, so that really

added to the ambience.

This dip is truly a gourmet campfire treat, but if you’re not hitting the trails anytime soon, layer it up in a casserole dish, pop it in a 375-degree oven for 20–30 minutes, until the cheese is melted through and serve it with French bread, crackers, or tortilla chips.

• 3 ounces pancetta, chopped • 1 cup fresh Brown Turkey figs, chopped • 4 ounces goat cheese, crumbled • fig jam • 6 ounces brie cheese, sliced • honey • 1/2 cup walnuts • black pepper and lemon zest (optional)

DIRECTIONS Lay out three large pieces of non-stick foil, dull side up. Place them on top of each other and shape them into a bowl. Layer the ingredients in this order: pancetta, figs, goat cheese, jam, brie, honey, walnuts, black pepper, and lemon zest.

Wrap up the foil and place the pouch over warm coals.

Cook for about 30 minutes, until the cheeses are melted. Serve with chips, bread, or crackers.

Oven Method: Layer in a casserole dish. Bake uncovered in a 375-degree oven for 20–30 minutes.

To celebrate the centennial of the National Park Service, the National Park Foundation has created a new website with resources for exploring your nearest national park, at findyourpark.com

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June 24–30, 2016 www.EpochTaste.com COURTESY OF LOCH LOMOND FOOD AND DRINK FESTIVAL

This Summer, Hit the Road Summer Fun continued from D3 LA Taco Festival Last year, the LA Taco Festival outgrew its Boyle Heights location, but the event still raises money for Jovenes, a nonprofit working in that neighborhood to end youth homelessness.

This year’s festival takes place at Grand Park (Aug. 20), with tacos from Kogi, Mexicali, Zingo, Los Ruizeñores, and many others. latacofestival.com Grand Tastings and Taco Knockdown The Bay Area’s top restaurants put forward their best dishes at the Grand Tastings at Eat Drink SF (Aug. 25 to 28) on the waterfront at Fort Mason.

This year, one of the tastings will honor restaurants and bars that have been in business for at least 20 years, such as the Buena Vista Cafe, famous for its Irish coffees.

Meanwhile, the Taco Knockdown is returning for a second year. More than a dozen chefs will compete for the title with their tacoinspired creations. Last year the creative taco filling included octopus, pork belly, bacon, and miso-cured egg. There was even a frozen dessert taco submission. eatdrink-sf.com Tasting Indiana The Dig IN food festival (Aug. 28), to be held in downtown Indianapolis, will feature farm-tofork dishes with ingredients from farms across the state. More than 35 chefs from the Hoosier state, including James Beard Award nominees, will be creating unique dishes for the event. More than 20 wineries and breweries, as well as local coffee roasters and juicers, will provide libations. digindiana.org Hatch Chile Festival The chili is serious business in New Mexico, where hot days and cool nights make for some of the best spicy peppers around. About 30,000 visitors descend on the village of Hatch in New Mexico every year for the Hatch Chile Festival (Sept. 3 to 4) for tastings, as well as chili- and jalapeño-eating contests. A watermelon-eating contest follows the spicier events. The festival also includes a carnival and live music. hatchchilefest.com Wingin’ It Here’s a food festival inspired by a movie. In

“Osmosis Jones,” a junk-food and chickenwing addict (played by Bill Murray) sets for himself the goal of attending the National Chicken Wing Festival in Buffalo, New York.

There was no such festival at the time, so Buffalo native Drew Cerza took upon himself the challenge of making it a reality. That was in 2001; last year, the National Buffalo Wing Festival was attended by over 70,000 people and more than 4.2 million wings have been served since the festival’s inception.

This year, the festival takes place over Labor Day Weekend (Sept. 3–4). Expect eating contests (triple atomic wings, anyone?) and the very messy Bobbing for Wings event, where contestants pluck chicken wings with their mouths—out of a baby pool filled with blue cheese dressing. Pass the wet wipes! buffalowing.com Highlands Cuisine Head to the Loch Lomond Food and Drink Festival in the Scottish Highlands (Sept. 3 to 4) for some bites and drinks, with a decidedly local twist. On the menu: cookery classes, free foraging, a haggis eating competition, and Clanscape Kitchen, which gives visitors a taste of Highlands life in the 17th and 18th centuries, from churning butter to making oats cakes over an open fire. lochlomondfoodanddrinkfestival.co.uk World’s Largest Wine Festival The world’s largest wine festival turns 600 this year. Dürkheimer Wurstmarkt is held annually in the town of Bad Dürkheim, in Germany’s wine-growing state of Rhineland- Palatinate.

The name Wurstmarkt (or sausage market) alludes to the copious quantity of sausage consumed at the festival. Over 600,000 visitors are expected to taste the region’s best wines at the festival taking place over the weekends of Sept. 9 to 13 and 16 to 19 this year. germany.travel Take a Coffee Break, Swedish Style In Sweden, fika—a coffee and cake break with friends—is a way of life. Alingsas, in western Sweden, has about 30 long-established cafes, some of which date back to the 1700s. The city is known as the fika capital. For about 330 Swedish krona ($40) you can join a fika tour (1.5 hours) and experience this sweet part of the Swedish lifestyle. The tour is available every Saturday at 11 a.m. until Oct. 29. ept.ms/Alingsas

(L) Cheesemongers show off their cheeses, with Loch Lomond in the background.

COURTESY OF THE NATIONAL BUFFALO WING FESTIVAL

JONAS INGMAN/WESTSWEDEN.COM

Cooking and eating contests abound at the National Buffalo Wing Festival.

In Alingsas, Sweden, the tradition of fika—a coffee break with pastries—is alive and well. You can take a tour of its 30 long-established cafes.

Some date back to the 1700s.

BAD DUERKHEIM TOURISMUS

The chili is serious business in New Mexico, where hot days and cool nights make for some of the best spicy peppers around.

Dürkheimer Wurstmarkt is the world’s largest wine festival. It turns 600 years old this year.

Capitol Hill: Not Just for Politicians, It’s a Neighborhood AP PHOTO/BETH J. HARPAZ

By Beth J. Harpaz WASHINGTON—Quick, what’s Capitol Hill?

Is it a place where politicians argue? A backdrop for TV news? Or a real Washington, D.C., neighborhood, with homes, an old-school diner, and even a couple of bookstores?

Truth is, it’s all those things. But if you’re not from the Washington area, you’d be forgiven for thinking that Capitol Hill is a place where the U.S. Congress meets and not a place where real people live.

Of course, most tourists who visit this section of Washington are heading to the domed U.S. Capitol, one of the most recognizable buildings in the world, or to the nearby Library of Congress. But just steps from these attractions, a community awaits with quiet, treelined streets, row houses, mom-and-pop shops, and the historic Eastern Market and Barracks Row. Here are some details.

US Capitol, Library of Congress, Folger Shakespeare Library The U.S. Capitol Visitor Center, at First Street and East Capitol Street near the Capitol South Metro station, gets 2.2 million visitors a year.

Its exhibits showcase the history and breadth of more than 200 years of democracy. Statues honor individuals like Jeannette Rankin of Montana, the first woman elected to Congress.

Documents currently on display highlight the early 20th century Progressive Era, when Congress set consumer standards for food and drugs. Artifacts include a table used by Abraham Lincoln, made from iron used to construct the Capitol dome. Emancipation Hall honors enslaved African-Americans who helped build the Capitol. And when Congress is in session, you can watch live feeds of the House and Senate in action. Reservations recommended for free guided tours, visitthecapitol.gov .

The Library of Congress, a block away at 101 Independence Ave. SE, offers a stunning

here have the small-town feel of another era.

Don’t miss Jimmy T’s Place, 501 E. Capitol St., a cash-only, old-school, breakfast and lunch diner where vintage signs list sundaes for 30 cents. Meals cost a bit more now, but still won’t break the bank. A BLT sandwich with avocado is $6.55, salsa-cheddar omelets are $6.45. (Another sign says the charge for whining is $5.) The place opened more than 40 years ago and the founder’s daughter, Cynde Foster, still mans the counter. Closed Mondays.

Riverby Books, at 417 E. Capitol St., is a cozy, inviting place specializing in used books and Washington history. Another used bookstore is a few blocks away, Capitol Hill Books, 657 C St. SE. Riverby Books is a small independent bookstore located in the Capitol Hill neighborhood of Washington, D.C.

A community awaits with quiet, treelined streets, row houses, mom-andpop shops, and the historic Eastern Market and Barracks Row.

interior with stained-glass windows, skylights, marble staircases, and columns. Displays include 15th century Bibles and books from Thomas Jefferson’s library. Take a peek at the grand main reading room from an overlook. A scavenger hunt brochure lists animals to be found among the building’s many carvings, mosaics and designs. Good luck spotting the hedgehog! Free admission.

The Folger Shakespeare Library, 201 E. Capitol St. SE, has an exhibition about the history of Shakespeare’s plays in America, on view through July 24. Opening Aug. 6, “Will & Jane: Shakespeare, Austen, and the Cult of Celebrity” examines the “literary afterlives” of Shakespeare and Jane Austen, looking at how adaptations, parodies and pop culture (like bobblehead dolls) have helped keep their work alive through the centuries. Free admission.

East Capitol Street Stroll along East Capitol Street past small, charming homes set back from the sidewalk with gardens and alleys. Humble storefronts

Eastern Market and Barracks Row Eastern Market, which dates to 1873, houses indoor stalls selling colorful displays of produce, baked goods, flowers, seafood, meat, pasta, and cheese. The brick building, which is on the National Register of Historic Places, was restored following a devastating fire in 2007.

At the Market Lunch counter in back, grab a burger, soft shell crab, or fish sandwich. Weekends the site hosts an outdoor farmers market, along with arts, crafts and food vendors; a Tuesday farmers market runs 3 p.m.–7 p.m.

Bayou Bakery, 901 Pennsylvania Ave. SE, makes simply perfect beignets. And good luck getting a table at Rose’s Luxury, 717 Eighth St. SE, where diners line up hours in advance.

Eighth Street, also known as Barracks Row, is home to restaurants ranging from chains like Starbucks and Subway to fine dining at Ambar and Cava Mezze. New on the scene is Betsy, a rooftop speakeasy at the popular Belga Cafe.

Barracks Row gets its name from two nearby historic sites, the Washington Navy Yard and the Marine Barracks, the original headquarters for the U.S. Marine Corps.

From The Associated Press

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June 24–30, 2016 www.EpochTaste.com

6 STRATEGIES to Help You Unplug on a Family Vacation

NADEZHDA1906/SHUTTERSTOCK

By Barbara Danza | Epoch Times Staff Ah, vacation time. You find yourself with your loved ones on your much anticipated family getaway. You’ve all been planning this one for months. The children are so excited. You’ve been looking forward to taking a break and spending uninterrupted, quality time together. You’ve got an itinerary full of relaxation, adventure, good food, and unwinding.

And yet … you can’t seem to resist the pull of your phone or your laptop.

“What was that ding? I’ll just check quickly while the kids swim in the pool. I’m just going to the room for five minutes to make sure no emergencies have popped up. Did you hear something buzz? Did I forget to tell someone something about something super important? Will it all survive without me?

Ooh, another Instagram like.”

The little digitally addicted hamster in your mind just keeps spinning that wheel even though you’re “on vacation.”

Disconnecting can be challenging for most of us these days.

However, you don’t want to squander life’s most precious moments because you just couldn’t let go and unplug from the internet for a while.

Here are six strategies to help you unplug with confidence on your next vacation: Commit to Unplugging First off, you need to commit to the level of connectivity you’ll maintain while on vacation. Set up a plan and stick to it. Will you leave your laptop at home? Will you leave your phone in your room while out sightseeing? Will you check email each morning, only once during the vacation, never? Push yourself slightly past your comfort zone when it comes to this— aiming to engage with your devices as little as possible during your vacation.

Manage Expectations Whatever your line of work, give significant advance warning of your plan to disconnect and be temporarily unavailable. You should reach out to key colleagues and clients, giving them the timeframe of your departure and the alternative contacts they should use while you’re away.

Set Up Auto-Responses Set up smart, descriptive auto-response email messages and voice messages that outline the dates you’ll be unavailable, the individual who should be contacted in your absence, and any other details that will allow your mind to be at ease and your business relationships to remain unfettering while you’re away.

Emergency Email Author Michael Hyatt recommends setting up an emergency email that you’ll check once a day. Give it only to close family and key colleagues, explaining it is to be used solely for emergency purposes. Schedule a time each day to quickly check the email while on vacation, which will hopefully always have an empty inbox.

Uninstall Remove the most tempting apps from your phone. You know the ones. If you habitually check them more than twice a day, remove the temptation altogether. You can get them right back when you return home.

Vacation During Slowdowns Depending on the industry you work in, you may be able to identify times of the year when work slows down. In the United States the month of August and the weeks between Christmas and the New Year are very slow times for most businesses.

Taking a vacation during this time may help to put your mind at ease that you’re not missing out on anything too important.

Enjoy Your Vacation You’ll never regret taking the time to be fully present with your family and allowing your body and your mind to disconnect from time to time. You’ll return refreshed and inspired in ways you perhaps wouldn’t have otherwise been.

What’s more, you’ll model healthy behavior for your children, sending them the message that they are important and meaningful to you and more worthy of your attention than your screens.

New York Liquor Law Would Allow Sunday Boozing With Brunch Venture Into Thailand’s

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NEW YORK—On Sunday mornings, some New Yorkers count down the minutes till noon, when they can legally order an alcoholic drink to cap their brunches.

This blue law—a remnant of the Prohibition era—may soon be history.

State legislators voted last week in favor of the so-called brunch bill—a looser law allowing Sunday morning drinking in restaurants and bars to start at 10 a.m.

“It’s a good thing because it’s already happening, and now we’re just going to legalize it,” said Igor Krnajski, a real estate developer waiting in a lineup of guests for brunch at Manhattan’s Jacob’s Pickles, which declined to serve alcohol before noon.

Truth is, other restaurants regularly flout the law, serving “bottomless” all-you-can-drink mimosas, bloody marys, bellinis and, more before noon. But they risk being shuttered.

That didn’t deter some Manhattan watering holes from pleasing guests who arrived before noon.

There’s no point in keeping that time, said Katrin Turina, sitting with her husband and baby at a sidewalk eatery on Manhattan’s Upper West Side, with two glasses of rosé wine.

Of the legislation passed last week by both the state Senate and Assembly, the marketing expert said, “It’s a great idea! Certain laws are made to be adapted when there’s no harm, like people drinking earlier on Saturday, but not on Sunday,” said Turina. “It should not be different from any other day, as long as you drink responsibly; I think of it as a lifestyle upgrade.”

The bill’s main political backer was Gov. Andrew Cuomo.

“The agreement to overhaul this state’s archaic blue laws will knock down artificial barriers for restaurants and small businesses and help this industry grow even stronger,” Cuomo said in a statement, noting that the new hours support a New York industry that makes “some of the best beer, wine, cider, and distilled spirits in the world.”

The Democrat worked with state legislators from both parties and industry leaders to hammer out details of the bill approved in the state Senate and Assembly. Cuomo is expected to sign the legislation soon. It takes effect 60 days after.

Restaurateurs are jubilant.

“Fans of brunch, soccer, football, holidays, and all things Sunday-funday can now raise a glass to thank the governor, Senate, and Assembly for their agreement to allow alcohol service starting at 10 a.m. on Sunday mornings,” said Melissa Fleischut, president of the state Restaurant Association, in a statement.

The State Liquor Authority has the power to shut down any establishment that defies the law. The agency was created in 1934, a year after the end of Prohibition, to regulate the manufacture, distribution and sale of alcoholic beverages.

The Restaurant Association, which has about 2,000 members, had pushed for an 8 a.m. start time to serve alcohol, but finally accepted the 10 a.m. compromise.

“We would prefer 8 a.m., but we’re grateful for 10 a.m.,” says Fleischut.

Wolff’s Biergarten, in Albany, New York, drew sports fans Sunday morning for European games. But the beer had to wait till noon.

For now, New Yorkers must be patient for about two months before the Prohibition-era alcohol law vanishes.

“It’s about time!” said Dale DeGroff, a New York-based mixologist, who last year was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America—a sort of hall of fame.

He was once the chief bartender at a Midtown Manhattan tavern where he saw the outcome of “useless regulations and antique laws.”

“You’d see people sitting at the bar, waiting...”—for noon to arrive, DeGroff said. “And there was often a line of people out the door, waiting. It’s absurd.”

From The Associated Press

The bill’s main political backer was Gov. Andrew Cuomo.

WOLLERTZ/SHUTTERSTOCK

Chef Wanlapha Techama was the sous chef responsible for Esan specialties at Queens restaurant Zabb Elee when it received a Michelin star last year.

By Verena Dobnik