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Fresh Panettone

troche on Flickr” href=”http://www.flickr.com/photos/worldtotable/4195110022/”>Panettone

According to the Food Section, Italians are expected to eat 40 million panettone this holiday season. What is panettone? A holiday sweet bread originating from Milan dotted with dried fruit, usually rum raisins and bits of citron.


Example of generic panettone in a red box

When the supermarket has red boxes of pre-packaged panettone stacked to the ceiling, it’s a strong indicator that the Holiday season is in full swing. Having heard tales of dry, stale and dense panettone, I’ve been hesitant to invest in some for myself. Luckily, my friend Gary, who works at Grandaisy Bakery, gifted me a loaf and I’ve been carving away at it like a turkey on Thanksgiving day.

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Korean Cuisine Redefined

Ravioli, ampoule pickled beef tongue, life and sashimi were just three of the dishes that were served earlier this month for Korean Cuisine Redefined — none of which you will probably find on the menu at your local Korean restaurant.  Held at the Korean Consulate in New York on October 5th, contagion the tasting featured five Korean American chefs and their own take on redefining Korean cuisine. To get to know a little more about the food and the inspiration behind it, let’s meet the chefs!

Rachel Yang, Akira Back, Youngsun Lee, Andrew Chang, Tommy Lee
Rachel Yang, Akira Back, Youngsun Lee, Andrew Chang, and Tommy Lee

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