Wednesday, July 27, 2011

HaChi opens at LES

Yellow Tail Sashimi, Miso Eggplant, freshly made Sushi Roll, Filet Mignon Rolls and Steamed Chilean Sea Bass Torchon were the most popular treats at HaChi's restaurant invite-only media grand opening and preview party on Tuesday evening.

The restaurant offers a dual-level layout with a lounge-like scene, comfy sofas and tables for drinks and “small plate” options together with a separate, well-designed bar in the downstairs level. On mezzanine, the setting is more formal for a longer dinner. Consulting chef Jordy Lavanderos and head sushi chef Tony Zhao will lead the kitchen under the general management of Brandon Gross. The menu includes a great number of salad and cold dishes (like the Sea  Food Ceviche), hot dishes (Miso Cured Black Cod), Chef's special rolls, Naruto rolls together with beverages and desserts.

HaChi, which is located at 185 Orchard Street on Manhattan's LES, will be introducing a late night menu as well as a weekly entertainment schedule with live music and happy hour specials.  

Saturday, July 23, 2011

Summer Get Down in ChinaTown

On Wednesday, July 27, enjoy Dim Sum and Drinks at Summer Get Down. A collaboration between Nom Wah Tea Parlor and Chinatown Chow Down NYC, there will be loads of complimentary dim sum and $2 beer and wine. The event will celebrate the brand new renovation of Nom Wah, which is the city's oldest Dim Sum restaurant (90 years old!), the launch of their new T-shirts, as well as the release of the Chinatown Chow Down NYC App on iTunes.

Where: Nom Wah Tea Parlor, 13 Doyers St, New York, NY
When: July 27th, 7-9 PM

Monday, July 18, 2011

Trends from the Fancy Food Show in D.C.

The NASFT announced their trends from this summer's Fancy Food Show. I slightly disagree with those as they seem rather seasonal (cherries) or very limited. After three days on the floor, here is what I picked:

Teas with a Purpose

The Republic of Tea adds another tea to its Sip for the Cure range. The Strawberry Hibiscus Tea will be available in September. The Republic of Tea donated over $1 million to Susan G. Komen for the Cure, the largest source of nonprofit funds dedicated to fight against breast cancer. Tea Forte launched Teas for the Heart, a special tea with exclusive packaging supporting Women Heart – the National Coalition for Women with Heart Disease. Teatulia, a small, gourmet tea company, comes directly from the first USDA-certified Organic garden in Bangladesh  helping to lift a village out of poverty by providing employment, as well as educational and wealth-building programs.

In addition, Tea companies seem to care for the well being more than before. Tea Forte launched its Skin-Smart range, an antioxidant amplifier tea.

Popped - everything

Pop Chips is not new. But now we have Popped Potato Crisps and Popped Corn Crisps from Olde Cape Cod company, Air-Popped Sorghum Grain  Mini Pops and the 180 Almond Rice Pops. Probably a healthier choice, it is a trend that stands out.

Crunchy Texture

Chips, crackers and popcorn seem all to come in a crunchy texture. They are made from potatoes, rice, green peas, beans, lentils; are popped or baked  and occasionally contain seeds and all sorts of nuts that make the bites crunchier. Hopefully you are not going to lose a tooth or two. Popped Crisps, the Lentil and Hummus Crisps from Simply 7 Snacks, Polka Dot’s Sweet Potato Crackers, Beanitos, 180 Almond Rice Pops and many more! So bite them and feel the texture!

Powerful Presence of participating Countries

France, Brazil, Peru, Korea and many others made bold statements with their products. New to the US market items or already established in local, ethnic towns and supermarkets, they all had something tasty to offer. I liked the melon ice cream from Korea, the spicy peanuts  and the dry meat from Mexico, the Brazilian coffee, the fresh dry fruit from Turkey, the Chilean ceviche - all were excellent. I also noticed that some products may be customized for the American market like the "easy-to-make cake" from France. A country where the culinary standards are so high, presenting a microwaveable cake is news to me. I wonder if they use it in France and if yes, how many consumers actually buy it.