Back from London and tired from bland British food, Hope had only one request when I asked her where she wanted to go out for lunch. “I need some SPICE!”, she pleaded. Somehow I managed to convince Hope and Davis to wake up early on a cold day and venture into the inner depths of Queens for a taste of Sichuan cuisine.
A Spicy and Tasty Sichuan Lunch
Tagged: bamboo, bean curd, beef ligament, celery, chilies, chinese, Fish, flushing, glutinous, New York, peanut butter, queens, rice, sesame, sichuan, smoked duck, spicy, spicy & tasty, sticky, stringbeans, szechuan, tasty, tea
Korean Cuisine Redefined
Ravioli, pickled beef tongue, 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, 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, and Tommy Lee
Tagged: Akira Back, Andrew Chang, Asian plums, beef tongue, Bulgogi, chestnut, chestnut honey, eggplant, Gochujang, Honshimeiji, jujube, kimchi, kohlrabi, korean, Korean Consulate, Kwang Eo, lamb, octopus, pickled, pork belly, pumpkin porridge, pumpkin seed oil, quail egg, Rachel Yang, ravioli, red bean, rice cake, rum raisin, sesame, shallots, summer roll, tofu, Tommy Lee, Vietnam, Vivian Lee, water chestnut, Youngsun Lee
